Stuffed Artichokes

Something I picked up from a friend - I couldn't remember the recipe the way she made it but with a little experimenting, I was able to recreate it.  Once cooked through, the mixture becomes a decadent dipping sauce for the tender leaves of the artichoke.

You will need:

4 large artichokes, prepared*

1 1/2 cup mayo

1/2 cup Pecorino Romano

1/4 cup Italian breadcrumbs

2 large cloves garlic, minced
1/2 tsp black pepper
3 lemons

*To prepare your artichokes, carefully remove the tough outer leaves by pulling them away with your hands. I usually take off two layers. Trim the spines of the remaining leaves with a scissors and use a knife to cut off about 1/3 down from the tops. Remove stem to create a flat bottom. Bring a large pot of salted water to a boil over high heat.  Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.

In a bowl, combine mayo, Romano, bread crumbs, garlic and pepper. 


Preheat oven to 400.


When your artichokes are cooled enough to handle, open them with your thumb and use a small spoon to scoop out the small leaves and furry bits (the choke) to reveal the heart.  Stuff each artichoke with equal amounts of the mixture and place in a baking dish.  Drizzle the tops of the artichokes with olive oil and bake until heated through and dipping mixture is bubbly - about 25 - 30 minutes.

Serve warm with a side of french bread or alone.


Enjoy!

**Smitty wanted it noted that you can peel the stem and cook it with the rest of the artichokes and eat it - they have a taste similar to that of the heart of the artichoke.  If you're a waste-not-want-not type, there ya go =D

UPDATE: I wanted to try for a chunkier dipping sauce so I adjusted it with about a quarter cup shredded Parm instead of Pecorino and about a half cup of mozzarella then topped it with mozz after it was stuffed. You'll want to adjust your boiling time down by about 5-7 minutes and shock them in ice water when done. Baking can stay the same.

Seafood Dip

This is a simple and hearty dip that goes great with pita or tortilla chips.

1 cup cooked, diced shrimp (or baby shrimp)
1 cup crab claw meat, picked through for cartilage
1 cup cooked bay scallops
2 ribs celery, finely diced
1 green bell pepper, finely diced
1 small white onion, finely diced
1 1/2 cup good quality mayo
1 1/2 cups grated parm
1/2 tsp ground white pepper
1 tsp Old Bay Seasoning
1tbsp butter
1tbsp vegetable oil
salt, black pepper

Preheat oven to 375.

In a large pan, melt butter and add oil (the oil keeps the butter from burning).  Add vegetables with a pinch or two of salt and pepper. Sautee until tender.

In a large casserole dish combine all ingredients and and spread evenly.  Bake at 375 until bubbly and top is golden brown.

Enjoy!

Italian Sausage Sandwiches

I was so glad I decided to make these today because they are phenomenal!  You will likely have leftovers unless you split the recipe to 4. This recipe makes 2 large sandwiches or 4 smalls.


You will need:


-1 package Italian sausage (4 links)
-6 slices provolone cheese (8 if making small sandwiches)
-1 cup marinara (or spaghetti sauce)
-1 medium onion, halved and sliced
-1 medium green bell pepper, sliced same size as onions
-1 medium red bell pepper, sliced same size as onions
-3 large cloves garlic, minced
-1 loaf french bread*
-1/2 tsp salt
-1/4 tsp black pepper

Cut your bread into halves or quarters depending on your need and cut open.  Place 3 slices provolone on bottom half and set aside (the cheese will melt better if it comes to room temperature.

Turn a medium frying pan to medium heat and pour in 3 tbsp oil.  Dump in onions and peppers, sprinkle with salt and pepper and mix well, coating with oil. Sautee for approx 10 minutes, then cover pan and allow to cook down, stirring every couple of minutes for another 10 minutes. Add the garlic and mix in - the onions and pepper should be mostly soft by now.  Allow garlic to brown slightly, then remove from heat.

In a small sauce pan, heat your marinara over low.

In a separate pan, prepare your sausage according to package directions (you'll want to time it so they get done at the same time as your vegetables).  When done, cut in half and lay on top of cheese. Layer on your onions and peppers followed by half (or quarter) the marinara and top with your bread.

Be sure to have plenty of napkins as it can get a little messy.  But like Carl's Jr. says, "If it doesn't get all over the place, it doesn't belong in your face!"

ENJOY!


Sorry for the bad image. I'd already eaten half of it and wrapped the other half for later when I thought of this...

*I advise plain french bread with this - I used garlic-Parmesan french bread the first time and it was absolutely too salty.

Chicken Noodle Soup

Chicken noodle soup is one of the easiest and most comforting foods around.  I was always a big fan of any soup that was chicken flavored be it Campbell's, Chef Swagger, Maruchan - you name it.  While canned soup is a staple in many homes, I've grown to prefer a "from scratch" version done up in a slow-cooker because I can throw most of the stuff in and leave it to deal with later.  Making it from scratch allows me to control the veggie to chicken ratio as well as salt content.


You will need:


-2 32 oz. cartons low sodium chicken stock*
-1 cup water
-4 ribs celery, sliced
-2 cloves garlic, diced
-1/2 lb string beans, cleaned (stems and odd ends removed)
-1 can corn, drained and rinsed
-1 large carrot, peeled quartered and diced**
-1 medium onion, diced
-2 large sprigs (should have 4-5 stalks) thyme
-2 sage leaves
-1/4 lb spaghetti noodles***
-2 tbsp butter
-salt and pepper to taste
-fresh tomato, seeded and diced
-fresh grated Parmesan cheese
-sliced green onion
-Your choice of chicken - You can use canned chunk or breast meat but I prefer leg and thigh meat for a more rustic take and flavor.  Besides, its cheaper


Put your slow cooker on high and add your fresh veggies.  Tie your herbs together with kitchen twine and toss it into the slow cooker (tying them together saves you from having to fish out individual stalks). Cover and allow to cook until vegetable are tender (if you plan to have it on for 8hrs or more, put it on low).  If you are using fresh chicken, cook it through and allow to cool before dicing. Bring a large pot of water to a boil. In a medium frying pan, melt 2 butter on medium-high. Break up spaghetti into three pieces and add to pan.  Allow to cook until mostly browned and then add to boiling water. Cook till al dente, drain. Turn off slow cooker and remove your herb bundle. Add your diced chicken, corn and noodles and allow to heat through - about 10 - 15 minutes.  Serve hot sprinkled with tomato, green onion and Parmesan and a side of crusty bread.

Enjoy!


*It is entirely possible to use your own chicken stock, I just never have that much on hand.  Chicken stock is basically chicken soup with all the chunky parts left out. When I make it, its usually after I've just butchered a chicken. Take the chicken carcass and giblets, put them in a large pot with celery, carrot, onion, thyme, sage, salt and pepper.  Cover it with water, bring to a boil then reduce to simmer for about an hour to an hour and half.  Allow to cool slightly on the stove then strain into a container.  You can also make a lot of it before hand and freeze it in plastic containers so you have it available whenever.

**I use one carrot because I'm not a big fan of them.

***Browning the noodles brings out a nice nutty flavor.  If you don't want to use spaghetti you can always use just about any other noodle.  I've used alphabets, stars, bowtie, etc.  I also advise cooking the pasta outside of the soup because if you cook it in the soup, the starch will cause it to cloud and thicken a bit. Its also difficult to gauge when the noodles will be done when making in a slow-cooker.

OOOOOO Girl!

As many of you know, my job provides me with endless joy which is why I have to doodle all the time.  You know - to express it.  I usually end up giving the funny ones to my supervisor but decided to take a few home.  I know they aren't great copies because I can't be bothered to move the scanner and shit so we'll just have to make do with this for now.


The first is my absolute favorite line from RuPaul's Drag Race and I CANNOT WAIT until the ring tone comes out on the 30th.

The next is how I feel whenever people are asking me to play Draw Something.  I have a Blackberry and its only available for Android and iPhone.  No, I wont switch because I love my phone much more than I did my Android.

Bit harder to see but yeah.  In the 3rd panel, the Apple and Android are thinking "Draw! Draw! Draw!" and my poor Blackberry is feeling sad and left out.


I'm going to see if I can get copies of the other ones to share.


Until next time...






*blah blah blah no copyright infringement meant...blah blah blah please don't sue me.

Supermarket Shopping Rules

There are a few rules I am a stickler for when it comes to supermarkets:


1)Always enter and exit through the proper doorways (The ONLY time I break the first rule is when there are kids trying to sell me shit at the front door - then its a matter of survival and all doors are game).


2) Isles are like streets - stay on the right (feel free to jump lanes with your body but leave your cart where it is).


3) 20 items or less is a rule, not a suggestion.


4) The quickest way from point A to B is a straight line - do not walk diagonal across the parking lot. 


5) Always return your cart because you know how frustrated you get when someone left a cart in the parking spot you want. 




If we can all follow these simple rules, shopping would be so much less stressful.


Feel free to add your own in the comments section!

Chinese Enchiladas

I love pot stickers. I like to imagine everyone loves pot stickers because they're just fucking delicious.  If you don't like pot stickers then I suggest you take a moment to sort out your priorities.


I came up with this as a way to make a meal out of an appetizer without having to create each individual little pot sticker because honestly, who has that kind of patience when you're hungry?


For the filling you will need:


-1/2 - 1 lb ground pork sausage (depending on how many you're making)
-5 green onions, sliced
-3 cloves garlic, minced
-1/2 tsp salt
-1/2 tsp pepper
-1/2 tsp sesame oil
-1 tsp soy sauce

For the wrapper you will need:*


- 2 cups flour
-1 cup water, brought to a simmer
-1 tsp salt

For the sauce you will need:


-1 cup soy sauce
-2 cloves garlic, minced
-1/4 - 1/3 cup brown sugar

In a bowl, combine all ingredients for the filling and mix well.  Cover with plastic wrap and set in fridge for up to an hour.

Pour flour into a large bowl and sprinkle with salt. Bring water just to a light boil and slowly pour into the flour, stirring to combine.  Form a ball (careful, it will be hot) in the bowl, cover with a towel and set aside.

In a small sauce pan combine sauce ingredients and bring to a boil. Reduce to simmer, stirring occasionally, for about 20 - 15 minutes or until sauce has thickened. Remove from heat.

Take out your meat mixture and let it come to room temperature.

Flour your counter/board/whatever.  Rip off a chunk of dough a little larger than a golf ball and roll it out to the size of a medium tortilla - be careful as it will be very delicate.  It doesn't need to be super thin, either. Place 2 tbsp or so of meat mixture in and brush edges with water.  Seal the edges together. If you notice any cracks, brush some water on and massage it til sealed. When you have used up all of your meat mixture, heat a large skillet to medium-high heat (electric stoves at about a 7ish) and place 4 - 5 of your "enchiladas" in the hot oil and brown for 3 - 5 minutes.  Take a quarter cup of water and pour into skillet and immediately cover with a lid.


Do not remove the lid until the water has boiled out.


Once its been boiled out, gently roll onto side and brown.  Brown each side and let rest 2-3 minutes on paper towels. Serve hot with warm sauce.  Goes great with fried rice!

ENJOY!


*Please note that I have never used wonton skins or anything like that when making these so I don't know how it will turn out.