Purple Artichokes with garlic mayo

Boil artichokes in large pot of water with some butter (I used smart choice blend) some California style garlic salt and a squeeze of lemon juice if you have it, until tender, it can take up to an hour for several large artichokes, remove from pot with large tongs and drain upside down on paper towels.

Chop fresh garlic into some mayo (I used smart choice mayo too), stir that up and put back in the fridge until you are ready for it.

Remove the paper towels, turn the artichokes over and mash down on them to make them 'bloom'

Enjoy your snack :)
If you've never eaten an artichoke, what you do is pull off a leaf, dip the bottom of the leaf into your dip and scrape the soft inner part of the leaf off with your bottom teeth and toss the rest of the leaf...
when you get down to the heart - remember to remove the fluffy choke part - it usually pulls off quite nicely - then slice up the heart and fight over it lol.

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Easy Homemade Pizza

 

• Pre-made crust (they also store well for future use)
• can of whole tomatoes, chopped clove garlic, basil, oregano, salt, pepper
• pizza toppings
• pizza cheese

 

 


oops I forgot the pepperoni... before I took this last picture


cook the tomatoes with the garlic and spices until enough liquid cooks out of the tomatoes for it to reach a sauce consistency...  I tear the tomatoes apart when I first dump them in the pot, do this by small pieces carefully or you'll squeeze tomato stuff all over yourself... lol

spread sauce on pizza crust, add toppings, and cheese, bake following directions on your pre-made crust.

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Stuffing Baked Chicken

3 boneless chicken breasts

1 stuffing mix (I used italian)

clove of garlic

1/3 c butter

tsp lemon juice or juice from 1/2 fresh lemon (optional)

salt, pepper

preheat oven to 350°

divide stuffing mix in half - set aside 1/2 (prepare other 1/2 as directed cutting other ing. by 1/2)

spray glass pan with pam, add butter and put pan in oven til butter melts, remove pan from oven, chop garlic into butter and add lemon juice if desired, dip both sides of chicken in butter and add to pan. Add salt and pepper (you could also add other herbs here - chopped fresh chives, a sprinkle of oregano...) sprinkle the chicken with the set aside stuffing mix and then sprinkle generously(but not too much) with the good(fresh - not the powdery kind) 3 cheese parmesan/romano/asiago kraft shredded cheese blend. Bake for 40 min to 1hr or more depending on the size of chicken pieces. I have also used bone in breasts before, works great just make sure you cook the chicken long enough. Add a salad, makes a great fairly easy dinner.

Note: I usually like this crunchy - hence no added water once it's all in the pan, If I am sharing with others or not wanting it so crunchy you can add some water up to the amount appropriate for 1/2 pack of stuffing

Chicken skillet

nothing like making it all up as you go along

ingredients:

1 large boneless skinless chicken breast

1 carrot, long angled slices cut in half

1 garlic clove, chopped small

1 tbsp olive oil

2 sm to med green onions chopped

1 tbsp chopped fresh chives

1 tbsp chopped fresh parsley

1 large tbsp veg. dip & soup mix

1/2 c rice

~1 tsp cajun spice blend or whatever u prefer

1 c water

salt & pepper to taste

heat oil & garlic, med to med high - cut chicken into chunks, add to skillet, add cajun spice, salt & pepper to taste - once chicken is no longer pink add carrots, cook and stir for another minute or 2, then add the rice and the dip mix, stir well until rice is coated well, add water - bring skillet to a boil, reduce heat to low - med low - cover & cook for 20 - 25 min

stir in chopped onion, chives, & parsley before serving

Creamy Crab Sauce

This is one of my make it up as you go along favorites from years ago....

Melt 4 Tablespoons Butter in skillet on medium heat. Chop 1 clove garlic into butter as it melts. Add enough flour (doesn't matter what kind) to absorb butter and make a paste (not too thick). Stir and continue to cook until the mixture begins to look clear. Add about ¾ cup of milk and continue to stir. Pull apart the Louis Kemp crab meat (kinda in shreds) and add to skillet. If the sauce becomes to thick add enough water to achieve the desired consistency(continue to do this if and as needed). Add about 1/3 to ½ cup of parmesan cheese into the mixture. Season with salt and pepper and a dash of nutmeg if desired.

I like it best over angel hair pasta or no yolks dumpling egg noodles, also great on a piece of toast.... Top with more parmesan cheese. Could also top with fresh chopped green onions or chives, fresh parsley, crumbled bacon, chopped tomato.... if desired.