Beef Stuffed Artichoke Bottoms

Artichokes are one of my favorite vegetables. It has such a distinct flavor yet there are so many diverse ways to eat it! In fact, my favorite pizza toppings are mushrooms and artichokes. It reminds me of the time I’ve spent in Italy. This recipe is a great Mediterranean recipe. I learned this recipe during the time I spent in Jordan. It’s meaty and hearty, yet the flavors are so delicate. You can perfectly pair this dish with a glass of white wine! So fill those glasses, say cheers, & enjoy this dish!Screen Shot 2016-06-17 at 11.26.10 AM

Ingredients:

  • 2 dozen Frozen artichoke bottoms
  • Mazola oil
  • 1 lb. ground beef
  • 1 onion, finely chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 10 garlic cloves, squeezed
  • 6 tablespoons flour
  • 1 tablespoon chicken boullion powder
  • 3/4 Cup lemon juice

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Directions:

  1. Preheat oven to 300•
  2. Boil artichokes for 5 minutes.
  3. Then, drain and pat dry artichokes very well.
  4. Add 5 tablespoons Mazola in pan and fry artichokes till slightly browned. Once browned, place artichoke bottoms in pirex or baking dish.
  5. In the meantime, sauté beef with finely chopped onions, salt, and black pepper.
  6. Once cooked, fill the beef in artichoke bottoms.
  7. In another pan, add 2 tablespoons Mazola and squeeze 10 garlic cloves, brown a little, constantly stirring, but be careful not to burn the garlic.
  8. After the garlic begins to brown, add 6 tablespoons of flour. Mix well to incorporate with the garlic.
  9. Add water slowly and whip to blend in and dissolve the flour.
  10. Add chicken bouillon powder, salt and black pepper. Continue to whip until sauce becomes a little thicker. Remove from heat.
  11. Add 3/4 cup of lemon juice. Mix well.
  12. Pour liquid between the stuffed artichokes. It should cover the artichoke bottoms.
  13. Put in oven uncovered for 15 minutes. Remove and serve with rice.

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Chicken Tikka Masala

Chicken Tikka Masala is one of the most popular Indian dishes served in restaurants worldwide. It’s so full of flavor and tasty. This dish is one of my favorite Indian dishes. Actually, I talk and boast about my chicken tikka masala so much that, one day, my Indian friend asked me to make it for her. I did one better… I invited her whole family for an Indian feast. This was one of the many dishes I made for them. From the very first bite they took, they were beyond impressed. They couldn’t believe how authentic and amazing it tasted, being that I am not Indian. The flavors were just right and it was perfectly cooked. To me, that felt like I just received a Michellin star!

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Ingredients:

  • Marinade
  • 1 Cup yogurt
  • 1 tblspns lemon juice
  • 2 tspns cumin
  • 1 tspn ginger
  • 1 tspns cinnamon
  • 2 tspns black pepper
  • 2 tspns salt
  • 3 boneless skinless chicken breast
  • Sauce
  • 1 stick butter
  • pinch paprika
  • 3 cans 8 oz. tomato sauce
  • 1 Cup heavy whipping cream
  • 4 tblspns garam masala
  • 2 tblspns tandoori masala
  • 3 garlic cloves
  • 2 tspn cumin
  • 1 tspn cinnamon powder
  • 1/2 tspn cardamon powder

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Directions:

  1. In a large bowl, mix together all marinade ingredients.
  2. Cut chicken into 1 inch cubes and then add chicken to marinade mixture, cover, and refrigerate for 2 hours to overnight. I prefer it that it stays marinaded longer so I let it marinade overnight.
  3. Preheat a grill.
  4. Lightly oil the grill grate. Thread chicken on skewers, and discard marinade. Grill until juices run clear and chicken is cooked through.
  5. In the meantime, melt butter in a large heavy skillet over medium heat.
  6. Saute garlic for at least 1 minute.
  7. Add cumin, paprika, 1 tspn salt, Garam masala, tandoori masala, cinnamon powder, cardamon powder. Toast spices for a minute, stirring continuously.
  8. Stir in tomato sauce and simmer on low heat until sauce thickens. Approx 20 minutes.
  9. Add heavy whipping cream and stir well.
  10. Add grilled chicken into the sauce and simmer for 5 – 10 minutes.

*Serve with Aromatic Basmati Rice (recipe coming soon), toasted almond slivers, and chopped cilantro.

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Amazing Creamed Corn

Unfortunately, I haven’t been posting as much as I would like to. But from now on, I will be. I have a few amazing recipes lined up for you. This first one you wouldn’t want to miss. As I’ve told you before, steak is one of my favorite meals. But what makes a steak dinner even better are the side dishes that accompany the steaks. One of my favorites is Creamed Corn. It’s unbelievably rich, creamy, and perfectly sweet to complement the main dish. To tell you the truth, every time I make this dish with my steak, I end up eating more of it than the actual steak itself. I go for seconds and thirds even after my steak is done. So here’s the recipe to the creamiest, most amazing creamed corn you will ever have – and it’s so easy to make.

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Ingredients:

  • 3 cups frozen corn, thawed
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1/4 teaspoons pepper
  • 2 tablespoons butter
  • 1/2 cup half & half
  • 2 tablespoons flour
  • 1/4 cup Parmesan Cheese

Directions:

  1. Heat first 6 ingredients together in a large pot.
  2. In a separate small bowl, wisk separately the 1/2 cup half & half and 2 TBS of flour (this is what will help thicken the cream).
  3. Stir into corn mixture and cook over medium heat (stir often so the cream doesn’t burn) until mixture is thickened and corn cooked through.
  4. Remove from heat and stir in 1/4 cup Parmesan cheese.

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