Many stuffed artichoke recipes call for leaving the choke intact while stuffing and cooking. That doesn’t make sense to me, as there’s so much more space for the stuffing when this inedible part is removed. It’s an extra step, but 100% worth the effort. I start by steaming the artichokes, just long enough to be able to peel back the petals and remove the choke. The resulting cavity is stuffed with breadcrumbs, salty feta, oregano and fresh lemon. The artichokes finish cooking in the oven. These stuffed artichokes are so large and savory, it’s a meal in itself.The legend of the artichoke — Cerise Chérie
If there’s any soup that I really makes me think “comfort”, besides stew, it’s a yummy corn chowder! I used to make this a lot when it was just 3 in the family. This recipe serves 4 and it’s another quick and easy meal idea.
- 3 Tbsp margarine
- 1/4 cup finely chopped celery
- 3 Tbsp flour
- 1 tsp dried onion flakes or chives
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 cups milk
- 1 – 17 oz can cream corm
- 1 – 12 oz can corn niblets
Combine butter and celery in 2 quart casserole. Cook at medium for 2-3 minutes. Stir in flour, onion, salt and pepper. Gradually add milk, stir until smooth. Stir in corn. Cook at medium 7-9 minutes until soup is slightly thickened. Stir twice, let stand, covered for 3 minutes before serving. These are the oven directions but I do mine on the stovetop because of the convenience.
There are so many different ways you can change this up. You can add bacon or chicken, potatoes or carrots, half and half instead milk. It’s very versatile as far as add ins go. Because this is a cream soup though, it will burn easily if not watched. So please be sure to stay in the same room if you’re multi-tasking!
I also want to share a quick kitchen hack that I started doing to save money and time. I’m sure many people already know this but it was new to me! If you find you’re not going through your onions fast enough and you’re throwing them away (or composting) you can always pre-chop them and freeze them! It’s super easy to pull out what you need and keep the bag in the freezer. I haven’t found any downside in this yet (but I’m still new) except it can smell pretty strongly when your freezer goes and everything thaws! Yuck 😀 Also, who enjoys chopping onions daily?
Hope you’re having a really great week!
I have a love all things simple. If I can make a meal that all the kids love and there’s enough for all 3 boys in the house and the 2 girls, then it’s most definitely a win! I love that I can find so many options over at Diane’s Kitchen 😀 If you haven’t had a chance yet, go check out her blog!
Crescent rolls filled with shredded chicken, cheddar cheese, surrounded by a delicious creamy sauce then baked in the oven for a fabulous meal that everyone will love. This recipe can easily be cut in half. Ingredients Spray a 9” x 13” baking dish with cooking oil. Remove the crescent roll dough from […]Chicken & Cheese Roll Ups — In Dianes Kitchen
We buy a lot of foods in bulk and then freeze them for later. I never know just what Larry is going to bring out of the freezer, so unless I am planning something specific, I come up with menu ideas on the fly. This time around, Larry pulled out some filet mignon. Filet mignon […]Filet Mignon with a Lemony Artichoke and Olive Tapenade — A Jeanne in the Kitchen
This roasted cauliflower was so good! I’m probably pretty late on this band wagon as well haha but I’ve been trying really hard to eat more vegetables and I always hated cauliflower until I quit smoking. Suddenly I found it delicious and I’ve been eating it “riced” and mashed, sometimes with butter, salt and pepper and sometimes without anything. I had never tried roasting my vegetables before so I found some simple instructions and I got to business. My oldest wanted nothing to do with it but the other 2 kids liked it so with a kid friendly rating of 2/3, and my approval to top it off, I think this was most definitely a winner and I’m looking forward to doing it again.
I simply tossed the cauliflower in oil which I added bell pepper herb rub (from The Pampered Chef), a wee bit of minced garlic and a little bit of salt. After about 20 minutes in a 400 degree oven these scrumptious cauliflower pieces were ready to be taste tested by a group of pretty picky people 😀 I loved it right away and I know if I can just get the oldest to try it, he’ll like it too. For now though he’s sticking with broccoli because that’s his favorite! Maybe I should experiment with roasting all my veggies since any other time I’ve tried it I really seemed to enjoy it.
Hope you have a blessed day,