Come and get it! My number one taste tester tells me when she likes something I've cooked. Fried Pig Skin does not make the cut, neither does an Alligator Po'Boy. Her preferences tend to be lighter fare, but since she's lived in the South (like me) in her salad days, she enjoys my forays into BBQ like a Pulled Pork Recipe.
To see a list of her likes, just scroll down into my food blog and look for this photo of her with the heading "Wife Approved Recipes". You can click on any recipe listed below her photo, until you get to the new heading of "VIDEOS - Recipes".
Since we live in Los Angeles, many Wife Approved Recipes are things we've shared at local restaurants, and that I've later tried to replicate at home. When we were first going out, our go-to neighborhood choice on date night was Mexico City Restaurant in Los Feliz.
Amy always ordered the Fish Veracruz, a yummy tender fish fillet smothered in a fragrant oregano, garlic, and tomato sauce with pungent green olives. Click here to see that recipe.
I ordered the Pollo en Mente or Mint Chicken (which is Wife Approved.) You can read about one of our nights out at Mexico City Restaurant by clicking here. And Mexico City Restaurant is still around serving their tasty take on Latin cuisine.
Often I've hungrily peered into the refrigerator to see what she's eating. Sometimes I've raided her purchase of a prepared salad from Trader Joe's, our local cheaper version of Whole Foods Market. One of her favorites is a Trader Joe's chilled salad called: Curried White Chicken Deli Salad. I liked it so much that I came up with my own cheapie version (using dark meat instead of more expensive white meat,) just a click away here.
When you live with someone, you can't help being influenced by their eating habits. Look no further than my list of Wife Approved Recipes for all the deliciousness our life together has shown me.
This Mad Man era party dip is best served accompanied with a cool dry martini. Surround this bowl of warm creaminess with your favorite chips, crackers or fresh cut veggies. Almost anything goes with this classic party appetizer, Warm Artichoke Dip.
There's nothing to it. Just drain a can of artichoke hearts or bottoms, and add it to some room temperature cream cheese, dried parmesan, garlic powder, mayo and chopped green onion. Mix well and finally pop it in the hot oven for about half an hour.
Plus it's easy to reheat in the microwave, so go ahead and make my Warm Artichoke Dip way ahead of time. Store the Dip in the refrigerator until ready to heat up, and serve.
You can keep it fairly low calorie with reduced fat cream cheese and mayo. I usually find cans of artichoke hearts or bottoms at my local 99 cent Only store. Now, they also sell jars of marinated artichoke hearts, but don't use those as the vinegar and oil marinade is quite strong and too sour for my taste. (Marinated ones are best used in a pasta sauce or salad, or on a plate of dried meats, olives and cheeses.)
Artichoke hearts from the can are tender, although the small leaves have a little texture; while artichoke bottoms are more tender, as soft as room-temperature cream cheese.
If you are looking for a tasty party dip, look no farther, give my old school Warm Artichoke Dip a go.
Ingredients (enough appetizer for a small party)
15.5 ounce can of artichokes - I used "bottoms," but it's okay to use artichoke "hearts." Don't use marinated artichokes (usually in a small jar.) The vinegar in marinade is too sour.
8 ounces cream cheese - I used low calorie. Okay to add even more, if you like.
1 cup mayo - I used light mayonaise. Okay to use your favorite kind.
4 tablespoons of parmesan - I used dried, but you can also use fresh grated. Save one tablespoon to sprinkle on finished dip just before you put it in the oven.
1 teaspoon dried garlic - powder or granulated.
1 teaspoon Worchestershire sauce - optional.
(No salt needed as cheeses and canned artichoke have plenty.)
Directions
Chop one green onion into small pieces, green stem included.
Bring cream cheese to room temperature. Put it into a large bowl. Also add 1 cup of mayo.
Drain can of artichokes, either hearts or bottoms. They will be soft so you only need to roughly chop them. Add artichoke to cheese and mayo.
Finally mix in chopped green onion, garlic powder, and Worchestershire Sauce.
Take a fork or spoon and mix all ingredients together. If cream cheese is room temperature it will mix fairly easily. No need to overmix it, just do it for 15 seconds or so. It will all melt together once it's baking.
Set oven to 350 degrees. Add Artichoke Dip to a baking dish. Sprinkle on a tablespoon of parmesan cheese.
You want the dish small enough so the Dip will be about 1 1/2 to 2 inches deep. If the dish is too big then the Dip will spread out too much and may overcook and dry out.
Bake Artichoke Dip uncovered for about 30 minutes. Check every once in a while to make sure the cheese doesn't burn.
Remove Artichoke Dip from the oven and let it cool down enough to eat warm, about 2-4 minutes.
You can prep chopped veggies or crackers while the Dip bakes.
My Artichoke Dip heats up fine in the microwave, so you can tote it to a party and share.
Who's feeding who? That's the question you will ask after viewing The 99 Cent Chef's latest video of Lola's First Bite. Lola is starting to take more control of the dining situation -- just watch the video at the end of this post to see what I'm talking about.
And as usual I've hand-picked quite an eclectic selection of West Coast delectables to tantalize the taste buds of this newbie nosher, including: Steamed Artichoke, a Homemade Carnitas Taco, and juicy, colorful Pomegranate Seeds.
At almost 3 years old (when this video was shot) little Lola is on the way to being the cutest cherub gourmand around. It was a sunny morning when I invited Lori, Bob and Lola over for a homemade Carnitas Tacos and Mimosa Sunday Brunch. I also had an Artichoke steaming and had my fingers stained red, seeding a messy Pomegranate. It was all coming together for more culinary hijinks on another Lola's First Bite!
First up was a Steamed Artichoke (click here to see my clever stop motion animated video recipe.) I selected the tenderest leaves and separated and cleaned the luscious Artichoke Heart. I also made a sweet Mayonnaise Dip (with just a sprinkle of sugar in the mayo) to help it go down easier, because I knew it would be a tough sell for this tot's fast developing and discerning palate.
I've learned by now to first start with what is the most questionable eatable. Lola liked the Mayo Dip better than the Cultivated Thistle. She is game to try almost anything, or at least give it a single bite. Let's just say she gave it a go, and fortunately her Mom was there to catch the masticated heart.
If you live in or are visiting Los Angeles then you will sample real Mexican cuisine. And Lola's second bite was a succulent Carnitas Taco homemade cheaply by yours truly. (And be sure to click here for my recipe video and throw your own Taco Brunch!)
My recipe is delicious enough to please carnivores from two and three quarters years old to eighty. Don't take my word for it, just watch Lola make past tense of it in no time. Now if only she can learn how to fold a tortilla!
And the last First Bite is what I thought would go down the easiest, sweet and plump Pomegranate Seeds. Well, Lola turned the tables and had everyone literally eating from the palm of her tiny hand.
Pomegranate Seeds have a mildly sweet and tart citrus flavor. While not as inviting as a plump strawberry, I figured the bright color would entice Lola, but looks are deceiving.
Well, I've learned to roll with the situation and managed to get a great back-and-forth between Lola's parents, Bob and Lori, using every trick in the book to get her to try them. I'm sure every baby sitter of a toddler will recognize Lola's intransigent mealtime antics.
My latest Lola's First Bite video is fun and entertaining. So play it below, smiles are guaranteed! And for all my visitors who are Moms, Happy Mother's Day -- this video is dedicated to you!
With a smooth buttery texture, the tender flesh of an artichoke heart is close to the flavor and feel of a ripe, creamy avocado. Who would think the veggie world's version of a scaly armadillo could disguise such deliciousness? And if you've ever wondered how to cook and eat one, you will travel to the tasty heart of the matter in The 99 Cent Chef's latest stop-motion animated video tutorial.
You may have tasted the marinated artichoke hearts found in cans and jars. Those are fine in a salad or pasta sauce -- but to experience the subtle essence of this garden treat, simply steaming it fresh is the way to go..
The canned and jarred versions are easily found for a dollar at 99c only Stores, but it is always a special treat to find the fresh scaly heads on sale. Here in California, where most of the U.S. crop is cultivated, it is often cheaper in price.
And an artichoke couldn't be simpler to cook: add an inch of water, cover the pot and steam for about half an hour. Some recipes call for trimming the artichoke petals of their small barb tips, but if you are careful enough, even that is unnecessary.
You will want to make a dipping sauce though. Traditionally you just sop melted butter with the steamed petals, but I like a light Garlic Mayo Dip for variety and fewer calories -- which is just a mix of garlic powder with lite or regular or vegan mayo. (When sour cream is on sale, I'll use that with garlic powder.)
Eating a whole artichoke can be tricky, especially the last part. It's easy to peel off the petals and scrape off the inner tender flesh with your teeth. (The wide end closest to the artichoke interior is the edible part.) As you reach the center, more of the base of each petal becomes edible. But just when the whole petal is tender, it becomes stringy and inedible. You have now reached the fuzzy "choke."
Don't stop there, just scoop out that fuzzy topping with a spoon or butter knife and behold the most tender and tasty artichoke heart. You are now within reach of savory nirvana. Relish this tender destination -- you went through a lot of small teasing morsels to reach it.
And if you need more goading to try your hand at making Steamed Artichoke with Garlic Mayo Dip, then just check out The 99 Cent Chef's cleverly concise stop-motion animated recipe video below!
The directions I've written out below may seem overly detailed, but they're for the benefit of my readers who are new to the pleasures of the artichoke.
1 artichoke - larger the better. You want an artichoke with green (or light olive colored) leaves. Sometimes there is a slight scarlet color in the petal tips. The petals on an older artichoke turn brown and become stringy, but the inner petals and artichoke heart are still tasty.
1 cup of water for steaming - depending on size of pot. Just enough to cover the bottom of pot about an inch deep. Add more water as needed during steaming.
Garlic Mayo (or Sour Cream) Dip
1 teaspoon of powered garlic - okay to add more to taste. Can use raw crushed garlic fresh or from jar.
2 heaping tablespoons of mayo - light, regular or vegan. Depending on size of artichoke, may need to double recipe. Sour cream is a great substitution for mayo.
Directions for Garlic Mayo Dip
In a small bowl add dried powdered garlic to mayo (or sour cream.) Mix well and set aside in the refrigerator for at least half an hour as the artichoke steams.
Directions for Steaming Artichoke
Trim off stem of artichoke. You can just cut off an half an inch of a longer stem. (I've peeled and steamed the stem and chewed on it when done -- sometimes a little stringy like uncooked sugar cane, but still tasty.)
In a pot large enough to hold and cover the artichoke, add water, artichoke and steam. Bring to a boil then reduce heat to low. Cover the pot and steam/simmer for about 20 - 30 minutes. Check on water every 10 minutes to make sure it doesn't boil out -- add a 1/4 cup at a time if needed. Done when base of artichoke is tender and pierces easily with a knife.
Now it's time to chow down. Place artichoke on a plate and allow to cool for 5 minutes. Get out the Garlic Mayo Dip.
Artichoke petals should easily peel off the choke. The inside of the petal closest to the wide end is the edible part (the pointy ends do not soften.) Just dip or scoop on some Garlic Mayo Dip onto the inside petal end and scrape off the leaf flesh with your teeth. There won't be much on the outer petals, but as you work your way to the inner petals, they become more fleshy.
You are now close to the best part. But when you get close to the middle of the artichoke, you'll reach the inedible 'choke' - when the leaves become stringy, you'll know.
If you look at the profile of the vegetable that remains, you'll see the seam line where the choke is. Take a spoon, or butter knife, and scoop out the fuzzy choke. Dig out a little at a time, careful not to scoop away the fleshy edible center. You will have a bowl-shaped 'heart' left. This is the tasty, meaty finale. Dip and eat the whole thing!
Hindsight
Instead of garlic and mayo, try other ingredients added to mayo, like dried ginger or a favorite fresh chopped herb. Plain melted warm butter is a great decadent dipping sauce. Lately I've been using sour cream with garlic powder as a dipping sauce.
The heart of nirvana
To keep the artichoke from turning brown while cooking, some directions call for adding a tablespoon of lemon juice (or a lemon slice) to simmering water -- I don't mind a color change so I left that step out. You can add lemon or vinegar if you want to, but I find these acidic flavors permeate the artichoke heart. The easiest way is to add more water and simmer the artichoke uncovered (add an extra 10 minutes of simmering.)
Once you've steamed a few artichokes you will know when you get to the inedible inner choke -- I have munched a few stringy, fuzzy and bitter choke petals, blech! The outer petal may not have much tender flesh to scrape off, but once you get deeper, it gets better.
Some artichoke petals have sharp barb tips. You can trim them off with kitchen scissors, if you are feeding a youngster. For my video I left them on.
You can also dig out the fuzzy choke before you steam it. It takes a bit of work though.
No cooking, but some assembly is required, for The Chef's latest recipe. This can-opener cuisine is perfect for cleaning out your pantry.
My Italian Antipasto Salad uses canned, bottled, marinated and precooked veggies. All that this dollar store shelved produce needs is a sweet and tart vinaigrette to pull it all together.
Antipasto Salad is versatile. You can keep it vegan, or you can add some cheap salami -- even baloney (okay, Mortabella then.)
I've had it from my local deli as a mixed salad, or colorfully separated and artfully laid out on a party tray. For more crunch, you can also throw in raw sliced red onion and tomato, and serve it on a few leaves of lettuce.
When I run across bottled eggplant or zucchini in olive oil, on sale at my local 99c only Store, I always grab a couple of jars. Artichoke hearts are usually canned in water, but I've also brought it home bottled in an herb-infused vinegar.
A simple vinaigrette of olive oil, sugar and red wine vinegar completes the recipe. Save the bottled marinade if it is olive oil or vinegar. This can be the base of your vinaigrette -- plus it's free!
This Italian Antipasto Salad would go perfectly with my Spaghetti alla Carbonara with Bacon Bits; or at your next party, lay it out on a platter with toothpicks as an appetizer.
Ingredients (serves 2 - 4, depending on size of jars and cans)
1 can of artichoke hearts - about 14 ounces.
1 can of black olives - drained. Or any favorite olives, including green.
1 - 2 jars of marinated veggies - including zucchini, eggplant, mushrooms, bell peppers, asparagus, etc.
4 to 8 ounces of sliced or whole salami - optional. Or any favorite deli meat. Slice into bite sized pieces.
Marinade
1/4 cup red wine vinegar - okay to use any vinegar you have on hand, or any vinegar marinade from your bottled veggies.
1/4 cup of olive oil - or oil from any jarred veggies.
1/2 teaspoon of sugar - or sugar substitute. Add a little at a time to taste.
Pepper to taste - optional. I find that canned or jarred veggies have plenty of salt.
Marinade Directions
Drain bottled and canned veggies of water, marinade and olive oil -- reserve olive oil and vinaigrette. Mix 1/4 cup each of red wine vinegar (or reserved vinaigrette) and olive oil (or reserved oil). Whisk together. Add a little sugar (I used 1/2 pack of Sweet 'N Low) and black pepper to taste. No salt needed as I find canned and jarred veggies have plenty.
Whisk again just before you pour it over the Antipasto Salad.
Assembly
You can just mix all the drained veggies and salami together in a large bowl, or lay it out on a party platter with tooth picks.
Whisk marinade just before serving and mix it into salad, or drizzle it over the party tray. Okay to serve cold or at room temperature. Keep refrigerated if you are not serving for half hour or more.
Nix the salami for a vegetarian version. And for more fresh crunch, mix sliced red onion, tomato, or any raw veggie you have on hand into my Antipasto Salad. You can also serve on lettuce leaves.
This rich and creamy party appetizer is quick to do and can be prepared way ahead of time - and no cooking is involved! Most of the ingredients come from any well-stocked 99 cent ingredient pantry.
Most chefs will blanch and throw a hissy fit if forced to use 99 cent grated Parmesan from a plastic jar, but when combined with moist cream cheese and chopped artichoke hearts, this inexpensive cheese reconstitutes and gives an extra sharp kick to my party dip -- so don't worry, no one will know, unless you spill the beans!
Allow a slab of cream cheese to soften in a bowl; add some chopped-up artichoke hearts from a can; sprinkle in some grated cheese from a plastic jar; and get out your favorite box of crackers for my delectable Artichoke Dip with Cream Cheese and Parmesan.
Ingredients
1 can or jar of artichoke hearts in water, drained - small or large size.
1 tub or package of cream cheese: 6-8 ounces.
2-3 tablespoons of 99 cent grated cheese, including Parmesan, Romano, Pecorino, or any combination.
Directions
Add cream cheese to a bowl and allow to soften at room temperature. Drain artichoke hearts of water (if marinated in oil or vinegar, this will overpower cheese flavor). Chop with knife or in a blender - both methods work well. Blend in chopped artichoke hearts and sprinkle in dried cheese. Mix well.
Store in refrigerator until time to serve; and be sure to allow dip to reach room temperature again before serving. Set out with serving size sliced veggies (carrots, bell pepper, celery, etc.), chips, or your favorite crackers.
Amy always ordered the Fish Veracruz, a yummy tender fish fillet smothered in a fragrant oregano, garlic, and tomato sauce with pungent green olives. Click here to see that recipe.
