Artichokes with Lemon Dipping Sauce

2 jumbo artichokes
1 lemon quartered
clove of garlic (not required)
Canola oil cooking spray
sea salt
coarse ground black pepper

Lemon Dipping Sauce:
Bestfoods lowfat mayonnaise
lemon juice
sea salt
black pepper powder

Rinse the artichokes in cold water
cut 1 inch off the tips
cut 1 inch off the stems
Snip off all the thorned tips of each leaf with a pair of kitchen scissors
Cut in halves
Fill pot with about 2-3 inches of water
Bring water to boil
Squeeze juice from the lemon quarters into the water
Drop lemon quarters into the pot
Drop artichoke halves into the pot
Cover with lid.
Bring to boil again.
Reduce to a simmer..
Boil in lemon water for 1/2 hour with a cover lid.
Remove artichokes.
Spray cookie sheet with Canola oil cooking spray.
Place artichoke halves on cookie sheet.
Use a pastry brush to brush halves with butter.
Sprinkle with sea salt and coarse ground black pepper.
Broil in oven until lightly browned on top.
Serve with Lemon Dipping Sauce.
For sauce, just mix Bestfoods lowfat mayonnaise, lemon juice, sea salt and black pepper powder. Blend and add more to your taste.

How to eat it after: Pull off a petal, dip white fleshy end in sauce, place in mouth, dip side down, pull through teeth to get at the delicious soft pulpy flesh. Discard the rest. Repeat this process with each petal until you're done with your half. Remove and discard the inedible choke and try to eat the rest of the heart.

 Reader Submitted Recipe

Chewy Candy Bar Brownies

1 pkg. (19.5 oz.) 13x9 Family Size chocolate fudge brownie mix, such as Pillsbury
2 eggs
1/2 cup + 1 Tbs. oil, preferably canola, divided
1/4 cup water
1 can (14 oz.) sweetened condensed milk
1 cup sliced almonds, toasted
1 cup shredded coconut
1 pkg. (12 oz.) semi-sweet chocolate chips, divided
3/4 cup heavy cream
10 Almond Joy miniatures, halved on diagonal

1. Preheat oven to 350F. Line 9" x 13" baking pan with foil leaving 2-inch overhang. Coat with cooking spray.
2. Prepare brownie mix according to package directions with 2 eggs, 1/2 cup oil and 1/4 cup water. Transfer to prepared pan.
3. Bake 25 minutes or until just beginning to set. Remove from oven.
4. Top with sweetened condensed milk, almonds, coconut and 1/2 cup chocolate chips.
5. Return to oven. Bake additional 25 minutes or until golden.
6. Cool completely in pan on wire rack.
7. In microwave safe bowl microwave heavy cream until hot, about 1 minute.
8. Pour hot cream over remaining 1 1/2 cups chocolate chips and remaining 1 Tbs. oil. Let stand until chips are melted. Stir until smooth. Let cool until thickened, about 30 minutes.
9. Using foil overhang, lift brownie bars out of pan. Top with cooled chocolate mixture and candy bar halves. Refrigerate 1 hour or until set.
10. Cut into 20 brownie bars and indulge!
Makes 20 brownie bars.

 Reader Submitted Recipe
Gwynn Galvin

Easy as Pie Cake Bars

1 Pkg Cake Mix (I used yellow--but you can use any that you like)
2 eggs, whisked
1 stick butter, melted
1 Pkg chocolate chips

Mix together and bake at 350 degrees in 9X13 pan for 20 minutes. When cooled, cut into squares.

 I love how simple these are to make!
   Reader Submitted Recipe
Judy Emmons

Cheesy Fish Balls

300g cooked white fish (I steam a fillet of cod)
300g mashed potatoes
100g grated cheese
1 egg
2-3 tbspn semolina
sunflower oil for frying
Makes about 24
Substitute the cheese for 2 table spoons of your favorite curry paste to spice this recipe up

Break up the fish flesh gently and remove all the bones.
Put the semolina on a plate, this is to roll the fish balls in.
In a bowl mix the fish, mash, cheese and egg, using your hands is the easiest way.
Roll into walnut size balls, and roll in the semolina.

At this point they can be frozen for up to 3 months. Freeze on a tray and then move into a bag once they are frozen.

Fry in a little oil until golden.
Drain on absorbent paper, and serve while hot.

Reader Submitted Recipes
Elizabeth Aplin

David Lebovitz's Best Brownies

Recipe slightly tweaked from David Lebovitz
6 tablespoons butter, cut into pieces
8 ounces semisweet chocolate, chopped
3/4 cup sugar
1 teaspoon vanilla
2 eggs, at room temperature
1/4 cup flour

Preheat the oven to 350ยบ. Line a 9 x 9 inch pan with non stick foil or regular foil (spray with cooking spray). Set aside. Melt chocolate and butter in a microwave safe bowl, stopping and stirring at 30 second increments till melted and smooth. Stir in the sugar and vanilla. Beat in the eggs one at a time. Add the flour and whisk vigorously for a full minute. Batter should look smooth and glossy and sugar granules should be incorporated. Mix in nuts if using. Spread batter into pan and bake about 30 minutes...till brownies look almost set. Do not over bake. Let cool completely in the pan before lifting out the foil or parchment to remove the brownies and cut. Yield: 16-25 bars depending on size. Total time: 2 hours including cooling time

 Reader Submitted Recipes

Related Posts Plugin for WordPress, Blogger...