Braised Carrots

Kids and adults alike will enjoy this savory and slightly sweet (totally inexpensive) side dish.

2 lbs. carrots cut into 2 inch pieces
about 1 cup chicken stock and 1 1/2 t. sugar or ginger ale
2 tablespoons butter
salt and pepper

Peel and cut carrots into 2 inch pieces. Cut the thicker pieces in half. Melt butter in a skillet large enough to put carrots in a single layer. Add carrots in a single layer, pour liquid in half way up the carrots. Add a pinch of salt. Bring to a simmer, and let braise for 15 minutes covered. Remove the lid and simmer liquid for 5 more minutes until reduced to a glaze. Sprinkle with parsley and serve.

Poblano Cream sauce with Fettucine

Poblano Cream sauce

Roast 2 large poblanos until blackened. Place them in a bowl with plastic wrap and let steam for 5 minutes. Peel, seed, and chop into 1 inch pieces.

2 tablespoons minced onion
1 minced garlic clove
1 tablespoon butter
2 tablespoons olive oil
large pinch of oregano
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup cream
1/4 cup white cheddar
1/4 cup parmesan
hot sauce

Saute onion in butter. Add garlic cook 60 seconds. Add cream and reduce for 5 minutes. Meanwhile heat olive oil with oregano in a small sauce pan. Add flour and cook for 2 minutes. Add chicken stock and bring to a boil.

Pour thickened stock into a food processor with poblanos and reduced cream and onion mixture and blend until thoroughly combined. Add cheeses and blend. Season with salt, pepper, and hot sauce.

Pour over egg noodles or fresh fettucine. Add 1 cup of frozen corn and 1 1/2 lbs. grilled chicken. Toss and let the flavors marry for 2-3 minutes. Serve immediately.

Perfect Easy Artichokes

Easy Baked Artichokes
www.oceanmist.come
These beat boiled/steamed artichokes by a mile.

Average of 6 ratings: 5.0
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Source: Adrienne Meier, Ocean Mist Farms

Ingredients

2 large Ocean Mist Artichokes rinsed and trimmed (remove the entire stem and save to add to a pot of stew or soup)
1 whole Lemon (cut in halve)
4 cloves of Garlic (slivered)
4 tablespoons of Olive oil
sea salt to taste
4 sheets of heavy duty foil wrap

Directions

Preheat oven to 425 degrees.

Squeeze 1/2 a Lemon on the top of each trimmed Artichoke. Drizzle each Artichoke with 2 tablespoons of olive oil (allowing oil to go in between Artichoke leaves).

Stuff two cloves of slivered Garlic between leaves of each Artichoke. Sprinkle each Artichoke with salt and any other herbs such as finely chopped rosemary or sage.

Double wrap each Artichoke with 2 layers of heavy duty foil. Sealing well on top by twisting and pinching foil packets. Place foil packets of Artichokes in oven and bake.
Jumbo to large sized artichokes: Bake for 1 hour and 20 minutes
Medium sized artichokes: Bake for 1 hour

Remove Artichokes from oven. When cool enough to handle , unwrap Artichokes and enjoy with additional lemon or scoop out the fuzzy center of the baked Artichoke and use as an edible bowl filled with your favorite soups, stews or dips.