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Tender artichokes stuffed with sweet peppers, cheese and bread.
Fill a large bowl with water and add the lemon juice (the bowl should be large enough to hold the artichokes; and don’t fill it so full that you won’t be able to add the artichokes).
Cut each artichoke in half (from tip to stem) and place them in the bowl of lemon water to prevent browning.
Using a cookie scoop, remove the choke (the center white/purple part) from each half leaving all of the the leaves and place the artichoke halves back in the lemon water. Discard the choke.
Combine bread and Parmesan cheese in the bowl of a food processor and pulse until bread is crumbly. Alternately, crumble bread by hand and mix with cheese. Add chopped pepper to the food processor and mix until peppers are chopped fine. If doing by hand, chop peppers finely and combine with bread mixture. Add salt, pepper and garlic powder to bread mixture and pulse just to combine. As you continue pulsing add just enough olive oil to bind it together.
Take a spoonful of filling out and squeeze it in your palm; if it stays together it’s ready.
Preheat oven to 350°F.
Place artichoke halves in a large baking dish with sides. Spoon filling into the hollow center of each, distributing evenly. Sprinkle a bit more Parmesan cheese on top if desired and drizzle with olive oil.
Place pan in oven and pour water into the dish until it comes half-way up the sides of the artichokes.
Bake uncovered for 60 minutes or until you can easily pierce a fork into the thickest part of the artichoke heart. You might need to loosely cover the pan with foil for the last 10-15 minutes of cooking to prevent too much browning.
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Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!