Crispy Frizzled Artichokes


Baby or large artichokes, as many as you wish to prep and eat

1 to 2 lemons, halved (1 should be fine for smaller amounts)

Olive oil

Coarse salt

Chopped flat-leaf parsley (for garnish, optional)


Prepare artichokes: Snap back toughest and unevenly sized outer leaves, peeling and plucking until you get to the paler yellowish leaves that are all the full length of the artichoke. Be careful of thorns; almost every leaf ends in one. If they’re particularly bothersome, you can lop off the bottom third of the artichoke at this point. (We will otherwise do it next.) For baby artichokes, cut off bottom 1/3 of leaves. For full-sized artichokes, cut off bottom 2/3 of leaves (more than you see in my photos), leaving only the top parts attached to the stem and heart. Rub all cut sides with lemon.

Use a knife to pare down rough spots where leaves met the heart. Use a vegetable peeler to remove the outermost layer of the stem and “neck” of the artichoke. With tiny artichokes, the stems are sometimes too small or in bad shape to be used, in which case, feel free to trim them off. Rub exposed sides with lemon.

Halve baby artichokes lengthwise through the stem; for full-sized artichokes, quarter them through the stem. Rub cut sides with lemon.

Heat oven or grill: Heat oven to 400 degrees, a gas grill to its highest setting or a charcoal grill to a very high temperature.

Par-boil artichokes: Bring a pot of salted water to a boil. Add trimmed artichokes and the halved lemon you’ve been using to prevent browning. Boil them for 5 minutes (for baby artichokes) or 10 to 15 minutes (for full-sized artichokes), until a knife point inserted into the neck of the artichoke pierces easily to the center. Drain artichokes well; discard lemon half.

If roasting artichokes: Drizzle roasting pan with olive oil, spread drained artichokes in a single layer, drizzle with a little additional olive oil and shower with coarse salt. Roast baby artichokes for 15 minutes, then flip, and roast for another 10 to 15 minutes, until crisp and browned. Roast full-sized artichokes for 20 to 25 minutes, then flip, and roast for another 15 to 20, also until crisp and browned.

If grilling artichokes: In a large bowl, toss drained artichokes with a glug or so of olive oil, enough that they all glisten. Season with salt. If the grill grates are close enough together, I use tongs to arrange the artichokes in one layer. If not, you might need to use a vegetable tray to keep the artichokes from falling through. Grill until artichokes are crisp and brown.

To serve: Shower with additional lemon juice (from second half of lemon), any extra salt (if needed) and parsley. Eat soon, or someone else will.


Breakfast Pizza 🍕

I’ve eaten leftover pizza for breakfast. In truth, it’s probably one of my favorites. Pizza with bacon 🥓& eggs🍳, in ADDITION to the herbs 🌿 and cheese 🧀 – even better.

Here’s the recipe:

Breakfast Pizza

Makes 2 ∙ Source


• 1/2 teaspoon dry active yeast

• 2 cups plus 2 tablespoons bread flour, plus more for dusting

• Kosher salt

• 6 strips bacon

• 1/2 cup grated Parmesan

• 2 cups grated mozzarella

• 6 large eggs

• Freshly ground black pepper

• 2 tablespoons minced flat-leaf parsley

• 2 tablespoons minced chives

• 2 scallions, thinly sliced

• 1 shallot, minced


The night before, prepare the dough: Place 3/4 cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.

One to two hours* before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.

Prepare the dough and toppings: Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.

Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.

Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.

Bake the pizza: Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.

* The original recipe suggests that you take the dough out one hour before baking but I took mine out two hours earlier, because I always find it takes a looong time to get dough back to proofing at room temperature. In this time, you can lazily prepare the toppings and get your oven nice and hot.

Peach 🍑 Cobbler

It’s that time of year again. Here’s my hands down favorite Peach Cobbler recipe:

Peach Cobbler



Makes 6 servings ∙ Source


1 cup all purpose flour

2 teaspoons baking powder

½ cup sugar

6 tablespoons cold unsalted butter cut into pieces

1 large egg lightly beaten

¼ cup heavy cream

2½ pounds fresh peaches (5 or 6 cups) cut ¼ inch thick

2 tablespoons fresh lemon juice

2 tablespoons apricot preserves

1 teaspoon cinnamon

1 teaspoon cinnamon mixed with 2 T sugar

vanilla ice cream


Preheat oven to 350. Put in flour, baking powder and ¼ cup of the sugar in a large bowl. Stir to mix well. Add 4 TBSP of the butter and cut in with a pastry blender or rub in with your fingers until the mixture resembles coarse crumbs. Beat the egg and cream together in a measuring cup. Stir into the flour with a fork just until the dough is moistened. Shape the dough into a ball and refrigerate for 15 minutes.

In a medium bowl, toss together the peaches, lemon juice, preserves, cinnamon and remaining sugar. Pour peaches into 1½ qt. oval baking dish. Dot with the remaining butter.Roll out the dough to fit top of the dish. Place it on top of the peaches and crimp the pastry edges to the sides of the pan to seal. Cut a few vents in the dough with a sharp knife. Sprinkle generously with the cinnamon sugar.

Bake for 30 to 35 minutes or until the crust is light golden. Serve hot with ice cream.

Sent from Paprika Recipe Manager



4 slices bacon, diced

4 cups chopped romaine lettuce

1 avocado, halved, seeded, peeled and diced

1 cup cherry tomatoes, halved

1/2 cup corn kernels

1/4 cup crumbled goat cheese


1/4 cup olive oil

1/4 cup apple cider vinegar

Zest of 1 lime

2 tablespoons freshly squeezed lime juice

2 teaspoons sugar, or more to taste


To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a large bowl, combine romaine lettuce, avocado, tomatoes, corn, goat cheese and bacon. Stir in lime vinaigrette.

Serve immediately.

Detroit-style Pepperoni 🍕

Today, I’m trying a new recipe. I’m hoping it comes close to what you can find at Buddy’s Pizzeria in metro Detroit. Their pizza is known for their incredible chewy, cheesy, edges or crust. It also originated in a pan used to build cars that’s being sold online today (the Detroit style Pizza pan).

It already smells delicious – all that’s left now is to top it off with its home-made tomato 🍅 sauce, and bake.

More photos to come!

• UPDATE • Well, it turned out AMAZING! The only difficulty I had, was removing it from the pan in one piece. I cut it in half and got it out without any trouble. It’s a keeper and a close 2nd to the family’s BLT favorite.

Detroit-Style Pepperoni Pizza

Prep 20 min ∙ Cook 2 hr 35 min ∙ Makes Yield: 8 servings ∙ Difficulty Easy ∙ Source


3 tablespoons olive oil

1 batch Pizza Dough, recipe follows

8 ounces sliced pepperoni, about 1/8 inch thick (look for smaller-size pepperoni sticks)

16 ounces brick cheese (or whole-milk mozzarella), cut into 1/2-inch cubes

Pizza sauce, store-bought or homemade, recipe follows

Pizza Dough:

2 1/4 cups all-purpose flour

2 teaspoons kosher salt

1 teaspoon rapid rise yeast

1 teaspoon sugar

Olive oil, for oiling the bowl

Pizza Sauce:

1 tablespoon olive oil

2 teaspoons dried Italian seasoning

2 cloves garlic, minced

One 28-ounce can crushed tomatoes

2 teaspoons sugar

Kosher salt and freshly ground black pepper


Special equipment: a Detroit-style pizza pan, optional

Position an oven rack in the bottom of the oven and preheat to the highest temperature setting, 500 to 550 degrees F.

Pour the oil in a large, square metal cake pan (or, ideally, an authentic Detroit-style pizza pan). Put the Pizza Dough in the pan and gently stretch it out to fit so the dough reaches the corners. If the dough is being temperamental, set it aside for another 10 minutes to relax and try again.

Layer the pepperoni on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan (this creates the coveted crispy cheese crust). Dollop the pizza sauce on top in 3 lines.

Bake in the ultra-hot oven until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Using a fish spatula, loosen up the edges and place on a cutting board. Slice into squares and serve!

Pizza Dough:

Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.

Pizza Sauce:

Heat a small saucepot over medium heat and add the oil. Add the Italian seasoning and garlic and saute until fragrant; do not let the garlic burn. Add the tomatoes and sugar and season with salt and pepper.

Bring to a simmer and simmer until concentrated, about 30 minutes. Set aside to cool.

Sent from Paprika Recipe Manager

Dinner or Disaster? Only 25 minutes will tell…😎

I’m determined to adapt my favorite recipes for use in an Instapot™️. What, you say, is an Instapot™️? It’s a device that made pressure cooking less intimidating, but it also has other useful features such as making rice, yogurt and even cheesecake.

Here’s tonight’s BEFORE pic, followed by original recipe:

Beef Stew


Soups & StewsPrep Time: 30 minutes Cook Time: 120 minutes

Servings: 4 servings Source: Keyingredient.comINGREDIENTS2 pounds beef chuck, cubed

3 slices bacon, diced


1 Tablespoon sugar

salt & pepper

1 medium chopped onion

1 clove minced garlic

6 ounces tomato sauce

1 cup beef broth

1 bay leaf

pinch of thyme

½ cup burgundy wine

2 carrots, sliced

2 stalks celery, sliced

2 large potatoes, cubed

DIRECTIONS Fry diced bacon in large saucepan. Salt & pepper the beef. Dip beef in flour and brown in the bacon fat, adding oil if necessary.Sprinkle beef with the sugar, add onion, garlic & brown.Add the tomato sauce, beef broth, wine, bay leaf & thyme.Cook covered S-L-O-W-L-Y for one & 1/2 hours.Add carrots, celery & potatoes and cook until tender, adding water if necessary.

Will post shortly if my adaptation(s) were a success. Sure hope so! I’m starved 😎


All I did was to add the veggies so they cooked together with the meat.  Pressure cooked on HIGH for 25 minutes with a natural release.  Sure beats the 90 minutes to cook on top of your range.

Browning it all was a bit of a challenge and  I THOROUGHLY scraped bottom before beginning to pressure cook. 👌🏻


I be jammin’… 🍓🍯

What ELSE would I be doing in a blizzard?

I love my Ball brand FreshTech Jam maker & it’s perfect counterpart, the BALL Fresh Tech canner. It makes an easy task of homemade jam.

I came across my favorite recipe quite by accident. I wanted to make low sugar strawberry jam, but I miscalculated the amount of strawberries I needed. So I added raspberries. Still not enough volume (3.25 cups needed) I threw in the blueberries.

Perfection 👌🏻

Very Berry Jam – it’s the house specialty 💙

You start with 3.25 cups fresh crushed fruit over 3 Tablespoons of Pectin. Add 1/2 teaspoon butter (or margarine) to prevent foaming. Wait 4 minutes for the beep to add sugar – it’s jam in 21 minutes.

All finished with a great vibrant color ❤️