Thursday, February 25, 2010

artichoke goodness...

Cut stems off of artichokes. With a sharp knife cut of tip of artichoke. Using kitchen scissors cut spikey tips off of leaves. In a large, shallow pan pour 3-4 inches of water and add artichokes. Cover and let steam 40-45 min, adding additional water if necessary. Serve with melted butter.

I've been wanting my kids to try artichokes in their truest form for a while. I am so happy that they gave it a try and even happier still that they LOVED them! There are many thicker, richer sauces traditionally used to dip the leaves in, but I prefer melted butter. It is definitely rich, but it only takes a little bit of butter to give it great flavor.

Tuesday, February 23, 2010


2 (15oz) cans Mexican-Style stewed tomatoes (recommended: S&W brand)
1 (4oz) can chopped green chilies
1/2 bunch cilantro
1 bunch green onions (stems and bulbs)
1 tsp garlic salt or powder
1 tsp ground cumin
1 Tbsp Worcestershire sauce
2 Tbsp vinegar

Using a food processor (or blender), blend tomatoes, cilantro, garlic, cumin, Worcestershire, and vinegar. Add onions and chilies. Stir and serve with chips.

Yes, I made a double batch. Yes, it's almost gone. Yes, it's that good!
(Thanks for the recipe Tauna!)

Saturday, February 20, 2010

roasted chick peas...

1 15oz can chick peas (garbanzo beans)
1 tsp olive oil

Preheat oven to 375 degrees.
Drain and rinse chick peas, and pat dry completely with a paper towel.
Combine all ingredients in a plastic bag, making sure to thoroughly coat. Place on a baking sheet and roast for 30-35 min, shaking the pan every few minutes to prevent burning. When they are done they will be crunchy on the inside and out (not soft in the center).

These are an AMAZING snack. Talk about filling and good for you. When they are completely crunchy they lose that typical chick pea flavor (which can be good or bad depending on your taste preference) and become more like a nut. You could play with this and add other spices. Cumin and chili powder or garlic salt would be dee-licious. Also, if you wanted it to be even lighter you could use olive oil spray instead.
It may seem a little tedious to have to shake the pan occasionally (I did this every few minutes) but it really is worth it. They will burn fast...and it ain't pretty if that me.

Thursday, February 11, 2010

valentine delectables...

If you are in need of some sweet ideas for the special day, here are a few of my favorites:

Shortbread hearts with dark chocolate drizzle

bon bons

coconut macaroons

peppermint cream puffs


Friday, February 5, 2010

glazed toffee bon bons...

1 cup butter; room temp
1 cup brown sugar
1 tsp vanilla
2 eggs; room temp
3 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
6 bars (1.4 oz) chocolate covered toffee (Skor candy bars); crushed

1/4 cup butter
1/2 cup packed brown sugar
2-3 Tbsp milk
1 1/3 cups powdered sugar
1/3 cup milk chocolate chips
1/3 cup white chocolate chips

Heat oven to 325 degrees. Combine dry ingredients and set aside. Beat first four cookie ingredients together on med speed until light and fluffy. On low speed mix in dry ingredients. Pour in candy bar pieces; reserving 1/3 for topping cookies. Shape dough into 1 inch balls and place on an ungreased cookie sheet, one inch apart.
Bake 10-14 min (check after 10) or until edges just start to brown. Immediatetly remove to a cooling rack.

For the glaze:
In a saucepan heat butter, brown sugar and milk over med-low heat; stirring frequently, until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar; beat with a wire whisk, if necessary, to remove lumps. Immediately dip tops of cookies in the glaze (cookies do not need to be completely cooled, just firm and set). Place back on rack and let stand about 10 min until glaze is set. (If glaze starts to thicken or set in pan just reheat over med-low heat and stir with a whisk.)
Place milk chocolate chips and white chocolate chips in separate bowls and heat 15-30 seconds in microwave to melt, stir frequently. Place melted chocolate in plastic bags and snip a little bit off of the corner (or use a spoon) and drizzle over cookies. Top with remaining candy pieces.

There isn't much to say about these cookies except that the effort is totally worth it...they are AMAZING!!
recipe from Taste and Tell