Archive for the ‘Recipes’ Category

Braised Artichokes

Thursday, February 13th, 2014

Braised artichokes are not my original idea at all, but are too delicious not to share. Every year when artichokes come in to season, I immediately pounce on the first ones I see and then get home and forget how long to cook them. 90% of the time, I boil them and when I was checking the cook time online, I stumbled across this recipe for braised artichokes that sounded amazing. Spoiler alert! They are!

Braised Artichokes

Braising artichokes seems like it would be more complicated than boiling, but really it isn’t. Still just one pan and same approximate cook time. Nearly the same ingredients as my basic boiled ones: artichokes, butter, lemon and just a bit of chicken stock. Confession: I didn’t actually watch the video in the link, I just followed the directions and used my own measurements. I used chicken stock, but white wine, veggie stock or veggie bullion would work to make these vegetarian.

Braised Artichokes with Lemon Butter

Braised Artichokes
makes 2 artichokes (serves 2 or 4)

2 artichokes, halved and the choke removed
1-2 tablespoons of butter (you want it to coat the bottom of your pan when melted), plus a little bit more later
1 cup chicken stock
juice of half a lemon, about 1/4 cup

  1. Soak or rinse artichokes to clean them, drain, cut in half and remove inedible choke. Trim stem and pokey leaf bits if preferred.
  2. On medium heat, melt butter in a large saute pan or skillet with lid
  3. Place artichokes cut side down and cook until edges are browned, about 5-10 minutes
  4. Add chicken stock, put lid on pan (I left it a little bit askew so some steam could escape) and cook for about 20 minutes until artichokes are tender.
  5. Remove artichokes from pan, add lemon juice and a little more butter to the pan and stir, scraping up and brown bits from the bottom of the pan. This makes a little sauce for the artichokes.
  6. To serve, spoon a little butter lemon sauce into the hollowed out portion of the braised artichoke and serve cut side up.
  7. To eat, flip over and eat from the outside in, tearing off the leaves and only eating the edible bottom portion. We found that the sauce permeated the artichoke and no additional dipping butter was needed, but more butter would also be an option…

It always seems odd to post a side dish and not include suggestions for making a full meal, but we just sort of threw dinner together to go with the artichokes. My husband had shrimp in a hybrid scampi/lemon sauce with fettucini and Spencer and I just had the same pasta with some shredded parmesan on top.

Refrigerator Bread and Butter Pickles

Wednesday, November 6th, 2013

Sometimes I use place holder text for recipe intros and then just type the recipe in to wordpress while it is still fresh and add the intro and photos later. The into text for refrigerator bread and butter pickles was “ain’t no party like a pickle party because a pickle party don’t stop!” I really don’t have much to add. I am super excited about how well these turned out, so bread and buttery! It *almost* is enough to motivate me to get over my fear of actual heat canning so I can stock pile pickles for year round with the delicious summer cucumbers from farmers market.

Refrigerator Bread and butter pickles

Refrigerator Bread and Butter Pickles

Refrigerator Bread and Butter Pickles

Yield: 1 Quart jar

1 pound persian cucumbers, thinly sliced (for me this was four small/medium. I think my exact weight was 1 pound 3 ounces)
1 1/2 tablespoons kosher salt
1 cup white sugar
1/4 cup packed brown sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1 1/2 teaspoons mustard seeds (whole)
1/4 teaspoons black peppercorns (whole)

  1. Combine cucumbers and salt in a large colander and leave in the sink or over a bowl for 1.5 hours. Then rinse and drain well. Transfer cucumbers to a large mixing bowl.
  2. In a saucepan, combine vinegars and seasonings and bring to a simmer over medium heat. Continue simmering until sugar dissolves, stirring occasionally, about 5 to 10 minutes.
  3. Pour the cooked vinegar mixture over the cucumbers and let sit at room temperature for an hour.
  4. Transfer to a one quart mason jar or other glass storage container with lid. Let sit overnight in the fridge, then pickles are ready to eat. Pickles will keep 4-6 weeks in the fridge.
I know this recipe is getting posted a little late seasonally, but for some reason I let it languish in drafts forever. We still have some pretty good cucumbers available, so I don’t think it is quite too late to make these. Plus, a sweet-savory pickle would be a great (and unexpected) addition to a Thanksgiving relish tray or dinner.



Slow Cooker Tri-Tip Roast

Monday, October 14th, 2013

This recipe for tri-tip in the slow cooker was sort of an accident and mostly the result of a google search, but it turned out to be super delicious, so might as well share it. Confession: I frequently by random cuts of meat because they are on sale and have no idea how I am going to prepare them until I get home and am stuck with the ingredients I have in the house. Tri-tip, which is mostly a west coast cut of beef, goes on sale quite a bit where I shop and mostly we grill it, but now that it is getting dark so early I thought I would try something new. So I googled “tri tip slow cooker” and ended up making a recipe I found on No joke.

I made a few changes here and there and didn’t really follow the recipe for the herbs/spices. Or measure. So, feel free to try this one or the original.

Slow Cooker Tri-Tip wit Vegetables

Slow Cooker Tri-Tip Roast
Serves 4-6

3 pound tri-tip (substitutions include a thick sirloin, maybe chuck or google says “triangle” roast)

2 tablespoons chili powder
1 teaspoon italian seasoning (or 1/2 teaspoon dried oregano + 1/2 teaspoon dried basil)
1 teaspoon dried minced onion
1/2 teaspoon cumin
dash cayanne pepper
dash black pepper
dash salt
1 tablespoon olive oil
2 tablespoons balsamic vinegar
2 tablespoons worsteshire sauce

1 pound baby potatoes (I used small golden) or full sized potatoes, cubed
1 red onion, peeled and cut in to wedges
3 carrots, peeled and cut in halves or thrids
drizzle of olive oil
1 teaspoon italian seasoning

  1. Combine the rub ingredients and rub on to the meat. Let sit for at least an hour or up to overnight
  2. Put onions, potatoes and carrots in the bottom of a slow cooker. Mix with oil and seasoning.
  3. Place meat on top of seasoned vegetables, cover and cook on low 8-10 hours or high 4-5 hours
  4. Removed meat from slow cooker and slice or shred. Remove vegetables with a slotted spoon. Can be served with the meat juices au jus style, but I would separate some of the fat out before serving.
Crock Pot Tri Tip

Biscuit Grilled Cheese with Pillsbury Grands!

Thursday, September 19th, 2013

Let me start by saying, that I have never cooked biscuits in a pan before, or even thought of it. Biscuits were solely oven food, but then in the recipe for Pillsbury Grands! Grilled Cheese Sandwiches you cook then biscuits in a skillet and the texture is fantastic. This will definitely be a cooking option for me from now on. The sandwiches are great, too! I made the recipe version and then switched up the cheese and added some meats. So many options! I wish I had tried a breakfast sandwich version though.

Pillsbury Grands! Biscuit Grilled Cheese

Original Biscuit Grilled Cheese

Biscuit grilled cheese is a great Back-to-School recipe, a simple change up to school night dinners or even a hot lunch for post half-day school, maybe even paired with soup once the cooler weather of Autumn finally gets here. For even more Back to School recipe ideas, download the Pillsbury recipe booklet.

Pillsbury Grands! Biscuit Grilled Cheese

Pepperoncini Steak Biscuit Grilled Cheese

Pillsbury Grands! Biscuit Grilled Cheese

Turkey Swiss Biscuit Grilled Cheese

Biscuit Grilled Cheese

makes 4 sandwiches

one 8 piece roll of Pillsbury Grands! Biscuits
2 teaspoons cooking oil
8 slices of cheese
meat and condiments, if desired

To cook the biscuits:

  1. Open roll and separate the biscuits
  2. Roll or stretch biscuits in to 5 to 5 1/2 inch rounds
  3. Heat oil in a skillet or cast iron pan over medium heat (I used cast iron, cooking times may vary with other pans. My times are lower than in the original linked recipe)
  4. Place biscuit rounds in pan with space between them, (I cooked two at a time), cook for two minutes then flip. Cook for two more minutes and remove from pan. Biscuits should be golden brown. Not too dark, they’ll go back in the pan for the grilled cheese making.
  5. Repeat until all biscuits are cooked.
To cook the grilled cheese:
  1. Place one biscuit round back in the pan, top with two slices of cheese and another biscuit on top of the cheese. Lower hear to med-low, cover and cook for 30 seconds.
  2. Flip sandwich, cover and cook for another 30 seconds to a minute until cheese is melted. I found covering the pan helped the cheese melt over lower heat to keep the biscuit from getting too brown.
  3. Depending on your type of cheese, it may take longer to melt. Also, adding meat can slow the melting times. Heating the meat a smidge before adding to the sandwich helps a bit.
Varieties (amounts are per sandwich because it is easy to make a bunch of types at once):
  1. Original: two slices American cheese
  2. Steak and Cheddar: two slices cheddar cheese (I used 1 ounce deli slices), about a 1/3 cup sliced cooked steak (roast beef would work too)
  3. Pepperoncini Steak (my personal favorite): two slices cheddar cheese, 1/3 cup sliced cooked steak, one sliced pepperoncini
  4. Turkey and Swiss: two slices swiss cheese, deli turkey, small amount of mustard spread on the top biscuit


Pillsbury Grands! Biscuit Grilled Cheese

Steak and Cheddar Biscuit Grilled Cheese


I was selected for this opportunity as a member of Clever Girls Collective. The content and opinions expressed here are all my own and are not indicative of the opinions or positions of General Mills. Compensation was provided by General Mills via Clever Girls Collective.

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