Tag Archives: Cooking

dipping sauce for artichokes

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You will need:

  • Artichokes
  • Lemon
  • V8 (1 1/2 TBS)
  • Ranch dip packet (1 TBS)
  • Mayo (1/4 cup)
  • Large pot of water
  • Salt
  • Scissors
  • Serrated Knife


While you prepare the artichokes bring a large pot of lightly salted water to a boil.


Gather artichokes, serrated knife, and scissors.


Cut off the top inch of both artichokes. Trim as little off of the stem as possible. (The inside of the stem is edible)


With your scissors cut the spike off the top of each leaf. Then rinse under water.


Half a lemon and rub the tops and sides of artichokes to help prevent browning.


Place both artichokes in boiling water, cover with lid and set the timer for 30-45 min. Smaller artichokes like the ones pictured will take approximately 30….larger artichokes will take closer to 45 min.

(I used 2 artichokes but you can cook 1 or as many as your pot will hold)


While the artichokes cook make the dipping sauce.

Mix 1/4 cup Mayo with 1 1/2 TBS V8 and 1 TBS ranch seasoning  in bowl until combined. Taste and tweak if needed.

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To eat pull off one leaf at a time, dip white fleshy bottom and pull through teeth to remove the soft, delicious portion of the petal. Discard remaining petal. Continue until all of the petals are removed. Then with your fingers or a spoon, scrape out and trash the inedible fuzzy part covering the artichoke heart. The remaining bottom of the artichoke is the heart, and the best part! Cut into pieces and dip into sauce to eat.

Hope you enjoy!

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christmas cookies

We leave Christmas Day to have Albin Christmas in Red River, NM! It is suppose to snow…a lot…so yay for a white Christmas. Anyways…back in the day, Zac’s mom use to make these really yummy peanut butter Ritz crackers covered with almond bark, I call them Christmas cookies. Last year we decided to make them a part of our Christmas tradition. And by we, I mean Zac. He made them last year and then again this year. I have to give him photo credit as well.


  

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Ingredients:

  • Ritz crackers
  • Peanut butter
  • Chocolate almond bark
  • Vanilla almond bark

Method:

  • Make peanut butter sandwiches by spreading peanut butter between two Ritz crackers (make sure to “break” a couple Ritz with peanut butter for a snack while cooking)
  • Heat chocolate almond bark on stove on low heat
  • Once melted completely coat peanut butter sandwiches using tongs to flip and recover sandwich from chocolate
  • Allow to dry/harden on a cookie sheet (cover in parchment paper for easy cleanup!)
  • Meanwhile heat vanilla almond bark on low heat (two squares is plenty for the drizzle on top)
  • Sprinkle hardened cookies with vanilla
  • Make ahead of time and freeze (We like them better cold/frozen)

We usually make 3 sleeves of cracker sandwiches, because it gets old making all of them.  That works pretty evenly for a whole package of almond bark.  We have tried making them with the white almond bark and drizzle with chocolate, but we prefer them dipped in chocolate with the white drizzle!

Enjoy!

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