STEAMED ARTICHOKES WITH GARLIC AIOLI

2 artichokes, trimmed
1/2 Cup mayonnaise or Veganaise (the only sub that tastes good)
1 clove garlic, crushed
1 teaspoon freshly squeezed lemon juice (about 1/4 of a juicy lemon)
pinch of course sea salt
1 generous tablespoon of thinly sliced basil

Steam artichokes for about forty five minutes or until they give a little
resistance. Meanwhile, mix the rest of the ingredients together in a bowl.
Let the artichokes cool a bit and serve them with the aioli. To eat, peel off
each leaf, swipe it through the aioli, scrape it with your teeth and repeat
over and over. When you get to the heart, remove sharp thistle and enjoy
the best part of the artichoke.

BALLARD'S SPICY CORN CHOWDER

4-6 slices of bacon chopped
1 medium onion finely chopped
1 medium bell pepper, chopped
salt and pepper
1 small jalapeño chopped and seed removed
3 cloves garlic finely chopped
1/4 c flour
4 cups chicken stock
2 large red potatoes well  scrubbed and diced
1 cup heavy cream
16 oz corn
1/4 tsp cayenne pepper

In a small saucepan over medium heat, saute the bacon until crisp and browned. With a slotted spoon, transfer bacon to paper towel and reserve the grease. There should be 4 TBSP of bacon grease in pan.  Add the onions and pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blond color, about 1 minutes. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, and cayenne pepper. Simmer for 15 more minutes. Garnish with chopped bacon bits.

We LOVED this soup!

CHICKEN WITH CREAMY CHEDDAR RICE

1 cup brown Basmati rice
3 teaspoons olive oil, divided
1/2 cup yellow onion, chopped
2 cups water
3/4 teaspoon salt
4 medium skin-on, bone-in chicken thighs
Salt and ground black pepper to taste
4 sprigs fresh thyme or 1 teaspoon dried thyme leaves
4 ounces Cabot extra sharp cheddar, grated (about 1 cup)
1/2 cup light sour cream
Steamed fresh broccoli

Place oven rack in middle and upper position and preheat oven to 375 degrees.  Place raw rice in 8-inch square dish or similar size baking dish and set aside.

In a medium saucepan over medium heat, warm 2 teaspoons of oil.  Add onion and cook, stirring, until tender and translucent, about 3 minutes.  Add water and salt to saucepan and bring to boil.

Stir to dissolve salt and pour over rice, cover dish tightly with foil.  Place in over on middle rack and bake for 45 minutes.

Meanwhile, place chicken thighs on baking sheet with sides.  Brush each thigh lightly with oil and season with salt and pepper.  Top each thigh with thyme sprig or sprinkle with dried thyme leaves. 

When rice has baked for 45 minutes, place chicken in oven on top rack

Continue baking rice for 15 minutes longer or until tender.

Leaving chicken in oven, remove rice.  Stir in cheddar and sour cream.  Recover loosely with foil, return to oven and bake for 10 to 15 minutes longer or until chicken is lightly browned and cooked through to center and rice is heated through.  Serve with steamed broccoli, either on the side or mixed into the creamy rice.


I cook for 2 Texas men on Sundays so I doubled it.  I also did boneless, skinless chicken thighs on accident but LOVED this cooking method for them.  So flavorful.

QUICK CHEESECAKE

8 ounces cream cheese
1/3 cup sugar
1 teaspoon vanilla
8 ounces sour cream
8 ounces cool whip
Graham cracker crust
Topping

Beat cream cheese until creamy.  Beat in sugar and vanilla.  Add sour cream and cool whip.  Pour in graham cracker crust and top with fresh fruit, chocolate or topping of your choice.

QUICK VANILLA BUTTERCREAM FROSTING

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extrace

1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.  Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

WHITE CHILI

2-3 large chicken breasts (can use chicken strips) - frozen or thawed
1 medium red onion
2-3 garlic gloves, finely chopped
1 tablespoon vegetable oil
3-4 cans Great Northern Beans, rinsed and drained
1-2 cans chicken broth (enough to cover the mixture once in the crock pot)
2 (4 oz) cans chopped green chilies
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1 cup sour cream **
1 cup heavy whipping cream **

Saute red onion and garlic in some olive oil until softened.  I did not do this step (as you will see from the picture below) and regret it because the onions were crunchy when everything else was tender.  Layer chicken on the bottom of greased crock pot, then add all other ingredients (EXCEPT sour cream, and heavy whipping cream - add these right before serving) stirring until all ingredients are incorporated.
  

Cook on low heat for 4 hours.  If chicken is fully cooked, you should be able to shred it easily in the crock pot.  Add sour cream and heavy whipping cream.  Stir and serve with shredded cheddar and tortilla chips on top.

OATMEAL COCONUT RASPBERRY BARS

• 1 1/2 cups sweetened flaked coconut
• 1 1/4 cups all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into  pieces
• 1 1/2 cups old-fashioned oats
• 1 12oz. jar of raspberry jam, stirred thoroughly to loosen

Directions

1. Preheat oven to 375°F. Line a 9×13 inch baking pan with parchment so that the parchment runs up the sides of the pan. Butter parchment.
2. Spread 3/4 cup coconut  evenly on a baking sheet and toast in middle of oven, checking every 2 minutes and stirring, until  golden, about 8 minutes, then cool.
3. Blend together flour,  sugar, and salt in a food processor, then add butter and blend until a dough  begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.
4. Reserve 3/4 cup dough,  then press remainder evenly into bottom of prepared baking  pan and spread jam over it. Crumble reserved dough evenly over jam, then  sprinkle with remaining 3/4 cup (untoasted) coconut.
5. Bake in middle of oven  until golden, 20 to 25 minutes, then cool completely in pan on a rack. Lift out in 1 piece using the parchment as handles and transfer to a cutting board. Cut into bars.

Bars can be made 3 days ahead and kept in an airtight container at room  temperature.