Lemon Garlic Grilled Artichokes with Aioli Sauce by Food For my Family

My friend Angella made this recipe for me when I was at her house a couple weeks ago and it was so good! Tyler and I are making it tonight for an appetizer!

Lemon Garlic Grilled Artichokes with Aioli Sauce

What you need:

For the artichokes:
3 whole artichokes
1 1/2 lemons
1/4 cup extra virgin olive oil
2 cloves garlic
1/2 teaspoon sea salt
cracked black pepper

Fill a large bowl with water. Squeeze the juice from one lemon into the bowl, saving the rind. Halve artichokes and immediately submerge in the water. Bring a 5-quart pot of water to a boil and add in the squeezed lemon rinds. Transfer the artichokes to the boiling water. Boil for 20 minutes, stirring occasionally.

Heat grill on high. Empty the lemon water from the bowl. Add in juice from half a lemon, olive oil, crushed/minced garlic cloves, salt and pepper. When the artichokes are done boiling, drain them and toss them around in the bowl.

Turn the grill down to a medium heat. Add artichokes to the grill. Baste the artichokes with the remaining oil mixture in the bowl. Turn every five minutes until artichokes start to char. Remove from heat. Service with aioli dipping sauce.


For the easy aioli:
1/4 cup mayonnaise
2 cloves garlic, minced
1/2 lemon
1 scallion, diced (or 1/2 shallot)
1/2 teaspoon salt
cracked black pepper

Mix together all ingredients in a small bowl. Serve with grilled artichokes.

BBQ Stuffed Potatoes

These look so good, and with only 5 ingredients, it should be easy!

BBQ Stuffed Potatoes

Ingredients

• 4 (6-ounce) baking potatoes
• 1/2 cup reduced-fat sour cream
• 2 green onions, finely chopped and divided
• 1 1/3 cups shredded barbecue chicken (such as Lloyd's)
• 1/2 cup (2 ounces) reduced-fat shredded extra-sharp cheddar cheese

Preparation

• 1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes.
• 2. While potatoes cook, combine sour cream and 2 tablespoons onions; set aside.
• 3. Place chicken in a microwave-safe bowl; cover with plastic wrap (do not allow plastic wrap to touch food). Remove potatoes from microwave; place chicken in microwave. Microwave at HIGH 2 minutes or until thoroughly heated.
• 4. Slice potatoes lengthwise, cutting to, but not through, other side; fluff with fork. Top each potato evenly with chicken, sour cream mixture, cheese, and remaining onions.

Recipe found at Cooking Light

Creamy Au Gratin Potatoes

We are having chicken tonight, and I wanted to make some potatoes to go along with it!! Found this recipe on recipes.com and thought it looked tasty!

Au Gratin Potatoes

Ingredients:

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk 
1 1/2 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.