Steamed Stuffed Artichoke


8 ounces 90% lean ground beef
blend of provolone, asiago, parmesan, romano
1/2 cup cracker crumbs
1/4 cup bread crumbs
1/4 cup parsley
1/4 cup green onions
1/4 cup chopped celery
1 raw egg
Chicken broth to mix well
  1. Combine all the ingredients above in a large mixing bowl. Add salt and pepper to taste. Use just enough chicken broth to moisten the meat mixture.
  2. Clip points off artichokes leaves. Barely trim off bottom of stalk, leaving stalk intact. Soak in salted water, gently loosening leaves. Do not remove choke.
  3. Drain and stuff each leaf with 1/2 teaspoon meat mixture.
  4. Place stuffed artichoke on stand in pot. Add water just covering shortest stalk, not touching stuffed leaves. Drizzle oil over stuffed leaves.
  5. Steam for about 45 minutes covered. When a center leaf comes out easily, uncover.
  6. To serve, cut off stalk at bottom of artichoke, and place on plate. Generously dust with paprika.

May be served as an appetizer by using an electric knife to cut in quarters and serve cut side down and dust with paprika.

Makes 1 Artichoke

Boneless Chicken Breast with Orange-Chipotle Sauce


Boneless Chicken Breast with Orange-Chipotle Sauce





boneless chicken breast halves (6 to 8 ounces each)


cups orange juice


teaspoon salt


medium shallots, minced


tablespoon butter


cup white wine


cups chicken stock, plus more as needed (homemade) is best, but prepared


Low salt broth may be substituted


tablespoons olive oil


tablespoons chopped fresh chives


chipotle chilies en adobo, seeds removed and finely chopped


To brine the chicken, put the breast halves in a sealable plastic bag with 1 cup of the orange juice and the salt. Seal carefully, turn the bag to mix the brine thoroughly, and place the bag in a non-reactive bowl or baking pan. Chill for at least 2 hours or up to 6.

To make the sauce, sauté the shallots in the butter until they are softened but not browned. Add the wine and reduce to about ½ cup. Add the remaining 2 cups of orange juice, chipotle peppers, and the chicken stock and bring to a boil over medium high heat. Reduce the heat to low and simmer the sauce until it is reduced to about 1 cup and coats the back of a spoon. It will develop a shine at this point. The sauce may be made ahead to this point (cool, cover, and refrigerate for up to 2 hours) and reheated just before serving.

Drain the chicken breasts and pat dry. Heat olive oil over medium high heat in a sauté pan large enough to hold the chicken without crowding. When pan is hot, add the chicken breasts and sear on both sides until they are nicely browned, then reduce the heat and cook, covered, until cooked through. The total cooking time will be 12 to 15 minutes.

To serve, reheat the sauce over medium heat (add a splash of stock if it seems too thick). Slice the chicken breasts into ¾ inch thick slices. Each breast will yield about 5 slices. Stir 2 tablespoons of the chives and the chipotle into the sauce. Place the chicken slices artfully on a serving plate and top with the sauce. Garnish with the remaining 1 tablespoon chives. Serves 4.

Broccoli Brown Rice Pilaf

1 cup uncooked brown rice
2¼ cups reduced sodium chicken broth or vegetable broth
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
2 cups chopped fresh broccoli
1/4 cup silvered almonds
1/4 cup unsalted sunflower kernels
1/2 teaspoon salt
1/8 teaspoon pepper
In a large nonstick skillet coated with nonstick cooking spray, sauté rice until lightly browned.

Add the broth, rosemary and garlic; bring to a boil.

Reduce heat; cover and simmer for 40 minutes or until rice is almost tender.

Stir in the broccoli, almonds, sunflower kernels, salt and pepper.

Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.

6 Servings

Grilled Pork Chops with Maple Cranberry Glaze

Grilled Pork Chops with Maple Cranberry Glaze

Spice Rub
1 tablespoon sugar
1 tablespoon hot smoked paprika (Pimentón de la Vera)
2 teaspoons seasoned salt
2 teaspoons dry mustard
2 teaspoons fine sea salt
2 teaspoons celery salt
2 teaspoons garlic salt
2 teaspoons ground black pepper
1 teaspoon ground chipotle chile powder or Ancho chile powder
3/4 cup jellied cranberry sauce (about half of one 16 ounce can)
1/2 cup pure maple syrup
1/4 cup cran-raspberry juice
2 tablespoons triple sec or other orange liqueur
1½ teaspoons grated orange peel
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
For spice rub: Mix all ingredients in small bowl.

For glaze: Mix first 8 ingredients in small saucepan. Bring to boil over medium heat, whisking until smooth. Cool to room temperature.

Do ahead: Spice rub and glaze can be made 1 day ahead. Cover and store spice rub at room temperature. Cover and refrigerate glaze. Rewarm glaze just until pourable before using.

Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sprinkle spice rub generously over both sides of pork chops (about 1/2 tablespoon per side), pressing to adhere. Place pork chops on grill, cover, and cook 5 minutes per side. Brush generously with glaze. Move to cooler part of grill and continue to grill, uncovered, until cooked through, brushing frequently with glaze, about 3 minutes longer per side.