Steamed Artichokes with lemon caper butter

My father has been a huge fan of my talent with food but one of his favorite dishes is steamed artichokes. We had a lot in common but capers was something we agreed on every time!  This dish was his last request before he past in October 2011.  Unfortunately I never got to make him this request but I can say that I made him enough to call them close to perfect!

Get ready to have something so simple but oh SO decadent!!!

2 or 3 large artichokes. I find they are the freshest durning the summer. 

1 stick of butter

1 clove of garlic

1 lemon

3 tablespoons of capers; drained

In a large stock pot add enough water to cover the artichokes up to the first leaves and bring to a boil. 

Cut the stems of the artichokes and peal off the first layer of leaves. 

Set the artichokes standing up in the pot of boiling water. If you cut the stems flat they should stand on their own. 

Cover the pot and let the steam cook them for about an hour. You will know they are done when you pull the leaves and they come off easily. Make sure they are soft to the touch. 

In a small sauce pan melt the stick of butter. Add the minced garlic (I love my garlic press), the juice of one lemon and the drained capers. 

The key to eating these delicious artichokes is to scoop up a few capers when dipping in the butter and then scrape off the scrumptious meat from the leaves. 

Enjoy!!!!!

Approved by my beloved dad or as we called him Pop!!!!

Outrageous Queso Dip

There is a story about the four fabulous friends......but that is a blog for another time. One of those four fabulous friends introduced me to this simple, delicious and 100% outrageous queso dip!  It is a big hit at every party. Enjoy!!!

See this picture above......that is all you need! 

I spray Pam in a microwave safe bowl and add the Velveeta Queso Blanco cubed and microwave until melted. Then I add the can of Rotel and the defrosted creamed spinach. I used the hot Rotel but if you want to turn down the heat it is just as good with medium or mild. Microwave another 3 minutes and serve with Fritos!!!  I promise you will be hooked!!!

A proven winner every time!

Bridget's Top 10

My daughter Bridget is getting ready to start college in 20 days. She has been my best friend and my best food critic. I always love to try new recipes with her. She tells me the brutal truth!!!

She has said that she is going to miss me but she is going to miss my cooking more!  

I have had her write down her top 10 favorite recipes and for the next 20 nights I am going to cook them for her and share with you our special nights together!

Bridget's #10

Chicken and Portabella Ziti with Goat Cheese

 

For starters.....John Mayer Where the Light Is live in Los Angeles.....we always start our cooking sessions with music!

2 tablespoons of butter...I use salted

1 small or 1/2  a large red onion chopped

2 large portabella mushrooms...I chop them to a medium size but for my sister who does not like the texture I chop them fine.

Kosher salt...this is the only salt I ever use. I fine that table salt has a mineral taste to it that I am not fond of. 

Ground pepper

1/4 cup if white wine....I love Kendall Jackson Chardonnay to cook with and drink!

2 tablespoons of all purpose flour

1/2 cup of chicken broth

1/4 cup of heavy cream

1 bag of organic while wheat ribbed ziti

3 oz of crumbled goat cheese

1/4 cup of shredded Parmesan cheese

Rotisserie chicken from the store

Fresh basil

Start to boil your salted water for the Ziti.

Melt your butter in a sauté pan and add your chopped onion. Cook the onion until the onion is soft and transparent. Add the chopped mushrooms and pinch of salt and pepper. This is where it is key to cook these veggies just right. I cook them until they are golden brown and slightly caramelized. This is where your flavor comes from. Add the flour and let it cook for 3 minutes to cut the flour taste. Slowly add the chicken broth and whisk until thick. Then I add the heavy cream, goat cheese, Parmesan cheese and the cooked rotisserie chicken and let everything marry together on low heat. 

While your flavors are marrying together add your whole wheat ziti to the boiling water. I use the ribbed ziti because all of the creamy goodness attaches to it! It took me some time to get use to the texture of whole wheat pasta but now I can hardly eat the white stuff! I just make sure I cook it really well. 

Once your pasta is cooked add the fresh basil to your sauce and stir in the pasta!  

Enjoy!!!!!

Sealed with approval by Bridget 😊

Dana's Poblano Peppers

My best friend Dana from South Carolina was in town for 4th of July weekend.

We are always swapping recipes but we live too far away to cook them together. What a treat to have her in my kitchen!  

Stuffed Poblano Peppers.....This recipe is something that is so simple but oh so good! Here is how we created it!

4 Large Poblano Peppers

1 block of good Havarti cheese

Sour cream

Olive Oil

Cilantro 

Your favorite crackers/chips

Heat your grill to medium heat or 350 degrees. Rub the peppers with olive oil. When grill reaches medium heat place peppers on grate. Close lid on grill and cook peppers until slightly charred on both side and peppers are soft to the touch.  Let peppers cool. Slice the peppers down one side and with a spoon scoop out seeds and the membrane.  If you like heat you can leave some but be careful! 

Slice the block of Havarti cheese. Place the sliced cheese inside the peppers.  Wrap the peppers in tin foil and place back on the grill until the cheese is melted. 

Place the peppers on your favorite tray with a scoop of sour cream and a sprinkle of cilantro. Add your favorite crackers/chips and you have a simple but delicious appetizer that packs flavor and punch!  Enjoy and thank you Dana!!!!!

Spaghetti with Lemony Grass-Fed Meat Sauce

So I have to say when I first read this recipe from Rachael Ray I was a little sceptical.......but WOW what an amazing dish.  The combination of the red wine, chicken broth and mint is scrumptious.......and OH the lemon peel literally melts into the sauce to create this lemony sauce.  If you like to step outside of your cooking box try this one!!!

Here is how you make it........

2 1/2 tablespoons of butter

2 leeks, green parts discarded, white parts sliced and cleaned

Salt and pepper

 

Once you slice your leeks crosswise soak them in a large bowl of water so all of the grit that likes to hide in the folds of the leek will release and fall to the bottom.  Then just scoop them out with your hands and saute them in the butter and salt and pepper until tender..about 5 minutes.

1 1/2 pounds of ground grass fed beef

Add the beef to the sauteed leeks until the beef is cooked all the way through.

1/2 cup of robust red wine

1 1/2 cups of chicken broth

Let the red wine and chicken broth simmer until half of the liquid has evaporated.

Peel of one lemon, cut into 2 inch strips with a vegetable peeler.  

1/2 cup of heavy cream

1 pound of whole wheat spaghetti 

Add both to the beef mixture and let simmer until the lemon peel is soft.  About 20 minutes.

Salt and boil the water for you spaghetti and cook.

Once your lemon peel is soft add 1/2 cup of chopped mint and let absorb into the sauce for 5 minutes.  

Combine your spaghetti and grass fed meat sauce and you are ready to serve!!!!!!!!  Enjoy

Oreo Stuffed Cup Cakes

I made these cupcakes for all of my special Valentine's.  There was a hidden surprise in the middle........oreo's

Here is how you make them:

One box of Ducan Hines Devil's Food Cake Mix

8 oz of cream cheese

1 egg

2 tbls of sugar

Duncan Hines cream cheese frosting

food coloring

mini oreos

Make your cake mix according to box directions.

Mix the cream cheese, egg and sugar together in a separate bowl with a mixer.

Fill paper cupcake holders half way with cake mix.  Spoon a dollop of cream cheese mixture and place a mini oreo cookie on top of cream cheese.  Then fill holders with cake mix.

Bake cupcakes according to box directions.

Once cooled mix a can of frosting with food coloring to desired color.  Fill a plastic bag with frosting and snip end corner off.  Pipe your frosting on cupcake and decorate according to your celebraton.

PS-at Christmas I filled the center with candy canes-they were YUMMY!!!!!