Artichoke with garlic lemon butter

I grew up eating artichokes with the fam. It was funny, because there were a lot of kids in my family. So, we each got a little bit, especially of the "heart". My mom loves Artichokes too. Now that I am grown, me and my middle son are the only ones that like these, in my little family. They are so tasty. I feel a Nostalgic feeling when I eat them.

Trim off thorny ends on each leaf and at the top.

Rinse off & place in a pot of boiling water. Make sure it's covered. Boil for 25 minutes. Then remove with tongs, shake and let water drip out of the artichoke. 

  

Place on a plate. Have another one next to it for the "eaten" leaves.

 Make butter by melting: 2 1/2 Tbsp. butter in the microwave. Then add 1 tsp. fresh lemon juice, 1/8 tsp. garlic salt. Stir well. (Sorry I didn't take a close up picture of the butter!)

Take off each leaf one at a time, dip in butter mixture, scrape off the soft bottom with your front teeth, and chew. Ha ha!

 Me & my boy

  

When you get all the leaves eaten up, (be careful about the little soft leaves. They have little thorns on the top of them, just eat carefully), cut off all the little "hairs". 

  

Then you get to the "heart" of the artichoke.

  

Cut off the stem. Then cut the heart into pieces. Dip & enjoy. This is the best part!

Recipe by: Becky
Got recipe idea and inspiration from my mom Pat. Thanks mom!

Deviled Eggs

I made these for lunch the other day. They were a huge hit!

Ingredients:

6-8 eggs

2 Tbsp. mayo

1 tsp. mustard

1/4 tsp. salt

Dash of pepper

Sprinkle of paprika

In a pot on the stove boil eggs in water for 12 minutes. (Make sure the water is covering the eggs). 

 Rinse eggs in cold water & peel. Then rinse again.

 Cut eggs in half with a sharp knife.

 Scoop out centers carefully & place yolks in a bowl.

 Smash yolks & add mayo, mustard, salt, & pepper. Stir together well.

 Sprinkle with paprika.

Arrange nicely in a dish.

Great served at picnics & barbecues.

Recipes by: Becky

Garlic Greens

I've been trying to eat more healthily lately. This is a great recipe to do just that.

Ingredients:
1 tsp. olive oil
4 C. greens (Kale, Collard Greens, spinach)
2 cloves garlic, smashed & diced
1/2 tsp. salt
Dash of pepper
3 Tbsp. honey sunflower seeds

In a skillet heat olive oil.
Add greens & garlic.
Cook for 5-10 minutes, until greens are wilted.
Top with salt & pepper, and sunflower seeds.

Recipe by: Becky

Rice Pilaf

Ingredients:
5 C. water
2 C. brown rice
1 chicken bullion cube, or 1 tsp. chicken bullion granules
1/2 tsp. salt
2 cloves garlic, smashed & minced
1 green onion, diced
1 carrot, peeled & diced
1 celery stalk, diced
1/2 C. slivered almonds

In a pot on the stove add:
Water & rice.
Bring to a boil.
Stir.
Reduce to low heat and simmer for 45 minutes.
Add remaining ingredients, (except for almonds).
Stir.
Cook for 15 minutes on Medium low heat.
Add almonds.
Stir.
Serve warm.

Recipe by:
Becky

Tapioca Fruit Salad

The other day I was in charge of bringing a Frog Eye salad to a Scout Banquet. I started cooking the Acini De Pepi noodles and they weren't looking right. It was as if there was a thickening agent in them. I discovered that they were actually Tapioca pudding. So, I improvised and made this. It turned out fabulous, if I don't say so myself. I will post Frog Eye Salad at a later date. This is very similar to that recipe.

In a pot on the stove add:
2 1/2 C. water
1 C. Tapioca pudding
Cook for about 15 minutes on a soft boil. Stir every few minutes.

Turn to a low heat and whisk in:
1 C. milk
1/2 C. sugar
1 egg
1/2 C. pineapple juice, from canned pineapple
Dash of salt.
Cook for 10 more minutes, or until pudding is thick.  

Take off heat and pour into large bowl and cool for 10 minutes.
Then add:
2 C. cool whip
1 can pineapple tidbits
1 can mandarin oranges
1 C. mini marshmallows
1/2 maraschino cherries
1 can fruit cocktail

Stir well.
Set up in fridge. Serve cold.

Recipe by: Becky

Vegetables & Beans

This actually turned out to be a great side dish. The picture looks a bit foggy, but it is actually steam coming off the vegetables. I am always trying to find a way to incorporate beans into our diet, they are so good for the body. So, this is what I came up with.

In a pan on the stove add:
1 Tbsp. Olive oil
Heat.
1/2 C. onion, chopped
1 stalk celery, chopped
3-4 large carrots, peeled and chopped
1/4 green and red bell pepper, chopped
Cook until vegetables are soft.
Then add:
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1/2 tsp. salt
Dash of black pepper
Dash of Mrs. Dash original seasoning, optional

Serve.

Recipe by: Becky

Potato Salad

I know this isn't the best picture, it was still in the pot.
What you will need:
5-6 medium potatoes, peeled and chopped into bite sized pieces
Cover with water in pot.
Boil for 15-20 minutes.
Drain water.
To the pot add:
1/2 C. mayo
2 Tbsp. Vinegar
1/4 C. bacon, crumbled
1/4 C. celery, diced
1/4 C. pickles, diced
1/8 C. green onions, diced
3 boiled eggs, sliced into bite sized pieces
Dash of Italian Seasoning, black pepper, and sugar
1 tsp. mustard
1/2 tsp. salt

Stir until well incorporated. Serve warm or cold. It's good either way.

Recipe by: Becky

Ham Fried Rice

Cook about 4 C. Rice. I used Jasmine. I just follow the directions on the back of the bag.
Set aside.

In a pan on the stove add:
1 Tbsp. oil
1/2 C. onion, diced
1/2 C. ham, diced
3 eggs
1 C. peas (I just used frozen)
Cook well until eggs are done.

Add rice.

Then add:
1 tsp. salt
2 Tbsp. soy sauce
Dash of Black pepper
Mix together gently with a spoon.

Enjoy!

Recipe by: Becky

Spanish Rice

In a pot on the stove add:
1 Tbsp. oil
heat
1/2 C. onion, diced
heat until onion is translucent
1 C. salsa
3 C. rice
6 C. chicken broth (you can use water and 1 chicken bullion cube)
Bring to a boil.
Cover and cook for amount of time it says on the back of the rice package.
White rice: about 20 minutes
Brown rice: about 45 minutes

Fluff with a fork and serve as a side dish to enchiladas, tacos, etc.
Can add 2 C. ground beef.

Recipe by: Becky

Honey glazed Carrots

In a pot on the stove put:
4 large carrots, peeled and chopped
Cover with water and bring to a boil. Reduce heat to Medium low.
Cover with a lid and cook about 15 minutes, or until soft.
Take lid off and drain excess liquid.
Top with:
2 Tbsp. butter
1 Tbsp. honey
Dash of salt and pepper.
Stir until evenly coated. 

Tasty!

Recipe by: Becky

Mashed Cauliflower

I have heard a lot about this instead of mashed potatoes, I guess it is a healthier alternative.

In a pot on the stove add:
3 C. cauliflower, chopped

Cover with water and boil until soft.

Add:
2 garlic cloves, smashed and diced
1/2 tsp. salt
2 Tbsp. butter
Dash of Black pepper
Dash of Mrs. Dash Garlic and Herb Seasoning

Mash this mixture all up with a fork or put it in the food processor.

Enjoy!

Recipe by: Becky

Healthy Vegetable Hash

The other day I wanted to use up a bit of items in the fridge and I wanted a healthy snack, so this is what I made.

In a pan on the stove add;
1 tsp. oil
Heat.

Then add:
1 C. mushrooms, chopped
1 C. Cauliflower, chopped
1 green onion, chopped
1/2 C. ham, chopped
Dash of salt and pepper
Mrs. Dash Seasoning of Choice

Cook, stirring frequently until golden brown.

Recipe by: Becky

Fried Tators

My Father in Law gave me a great tip for cooking Hash browns or home made fries. Cut them all up, microwave them before frying them. It makes them crunchy on the outside and soft in the middle. It also speeds up the cooking process.

Ingredients:
1 Tbsp. Olive Oil
3-4 potatoes, peeled and chopped
1/2 onion, chopped
Dash of salt and pepper
Mrs. Dash Seasoning (Your favorite flavor)

Place prepared potatoes on a plate and microwave for 4 minutes.
Put potatoes and onions into a preheated pan with Oil.
Fry until done.
Sprinkle with S&P and seasonings. 
Serve with Ketchup or Salsa.

Enjoy!

Recipe by: Becky

Jello salad

Over the Holiday break we went to my husband's parents house for a few days. For a few of the meals we had the jello salad that you buy in the tubs at the store. I tried to recreate my own.

In a glass bowl add:
1 C. water
Boil in the microwave for 1 minute.

Add and stir until dissolved:
1 small packet of any flavor jello powder
1 small packet unflavored gelatin

Add:
1 C. ice cubes
Stir until melted.

Pour into a well greased 8X8 glass baking dish. Chill in the fridge for a few hours.

When firm cut into cubes. (Cut in half one way. Then in half the other way. Then cut those pieces in half. So all the cubes will be uniform).

Scrape out cubes with a metal spatula. Put into a large bowl.

Stir in:
1 C. whipped topping.

Chill until eaten.

Recipe by: Becky

Scalloped Potatoes #2

In a greased 9X13 inch dish add:
1 large sweet potato, sliced in small circles
4 small potatoes, sliced in small circles
2 C. ham, chopped in bite size pieces (I just used left over ham I cooked in the crock pot the night before)
Mix together then pour over potato mixture:
2 C. milk
1 can cream of chicken soup
1/2 C. cream cheese
Cover with tin foil and bake for 45 minutes at 350 degrees.
Take out of oven, remove tinfoil, sprinkle with 1 C. shredded cheese and seasonings (I like to use Mrs. Dash Garlic and Herb) Put bake in oven until cheese melts. About 5 minutes. When it is bubbly, it is done.
Let rest for 10 minutes before serving, because it can get really hot!

Recipe by: Becky

Potato Pancakes

I had some left over baked potatoes from lunch. So, I decided to make some potato pancakes for dinner.

Ingredients
2-3 pealed baked potatoes
2 Tbsp. sour cream
2 Tbsp. cream cheese
1 egg
1 sprig of green onion, chopped
Dash of Salt and Pepper
Oil or butter to grease the grill


In a large bowl mash potatoes. Add sour cream, cream cheese, egg, onion and salt and pepper. Mix well. Spoon a giant scoop in one hand and form into patties with both hands. Place on greased grill and brown on both sides.
Best served as a side dish with Ham and veggies.

Recipe by: Becky

Butternut Squash

Butternut squash is one of my new favorite side dishes.
Peel squash with a potato peeler. Cut with a firm knife into cubes. Put in a pan with 2 Tbsp. butter. Brown on both sides. Then add about 1 C. water, salt, pepper, and seasonings to taste.

Quinoa

Quinoa is a very healthy alternative to pasta or white rice. It can take some getting used to, but it is really good for you! It's high in fiber and protein. It is great as a side dish to salmon.

Ingredients:
2 C. water
1 C. quinoa
1 Garlic clove
1/2 C. corn
1 tsp. chopped parsley
1 green onion, chopped
1/2 tsp. lemon juice
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper

In a pot boil water and add quinoa. Cover and cook for about 12 minutes on low heat. Turn off heat, fluff with fork and let sit for 15 minutes, covered. Then add remaining ingredients. Cook on low heat for 10 minutes.

Scalloped Potatoes

This is one of my husband's favorites!
4 lrg potatoes, sliced thinly in circles or half circles
1/2 Anaheim pepper (optional to make spicy)
1 C. chopped ham
1 can cream of chicken soup
2 C. milk
1 C. cheese
Black pepper

Chop up potatoes and place in a well greased 9X13 pan. Scatter pepper and ham on top. In a bowl mix soup and milk. Pour over potatoes until well covered, sprinkle with black pepper. Cover pan with tin foil. Cook in a 350 degree oven for 45 minutes to an hour. In the last 15 minutes put cheese on top and take off tin foil.

I think we will have our left overs for lunch today. I look forward to it!

Recipe by: Becky

Veggie Medley

Mix your favorite veggies in a glass baking dish. Put 1 cup of water in the bottom. Sprinkle with salt, pepper, and seasonings. Cover with foil and place in 350 degree oven for 30-40 minutes. After cooked put butter on top.

Recipe by: Becky