Maia's Yummies
4.5 from 20 reviews
Food Babe’s Creamy Kale and Artichoke Dip Print
Prep time
5 mins
Cook time
45 mins
Total time
50 mins Serves: 8
Ingredients
1 bag of frozen artichoke hearts thawed and chopped
4 cups of finely chopped kale, spinach, swiss chard or collards
1 garlic clove minced
⅛ tsp fresh nutmeg
⅛ tsp cayenne pepper (optional)
1 tsp salt
1 tsp fresh black pepper
1 cup organic sour cream (or ½ cup sour cream and ½ greek yogurt)
3 tbsp organic mayo (optional - but really kicks this recipe into high gear)
3 tbs raw parmesan or manchego cheese, plus more for top
coconut oil for greasing
Instructions
Preheat oven to 375 degrees
Combine all ingredients together in a large bowl and place into a medium sized baking dish (greased with coconut oil)
Top with additional cheese if desired
Bake for approximately 30-45 mins covered
Remove from oven, and let sit for at least 5 mins before serving with homemade pita or tortilla chips
Notes
Please choose all organic ingredients if possible. (via Creamy Kale and Artichoke Dip With Homemade Chips)

4.5 from 20 reviews
Food Babe’s Creamy Kale and Artichoke Dip Print
Prep time
5 mins
Cook time
45 mins
Total time
50 mins Serves: 8
Ingredients
1 bag of frozen artichoke hearts thawed and chopped
4 cups of finely chopped kale, spinach, swiss chard or collards
1 garlic clove minced
⅛ tsp fresh nutmeg
⅛ tsp cayenne pepper (optional)
1 tsp salt
1 tsp fresh black pepper
1 cup organic sour cream (or ½ cup sour cream and ½ greek yogurt)
3 tbsp organic mayo (optional - but really kicks this recipe into high gear)
3 tbs raw parmesan or manchego cheese, plus more for top
coconut oil for greasing
Instructions
Preheat oven to 375 degrees
Combine all ingredients together in a large bowl and place into a medium sized baking dish (greased with coconut oil)
Top with additional cheese if desired
Bake for approximately 30-45 mins covered
Remove from oven, and let sit for at least 5 mins before serving with homemade pita or tortilla chips
Notes
Please choose all organic ingredients if possible. (via Creamy Kale and Artichoke Dip With Homemade Chips)

SERVES 4 TO 6 Use a disposable aluminum roasting pan that is at least 2¾ inches deep. INGREDIENTS 1 recipe flavored butter (see related content)
1 (13 by 9-inch) disposable aluminum roasting pan
8 ears corn, husks and silk removed
2 tablespoons vegetable oil
Salt and pepper
INSTRUCTIONS
1. Place flavored butter in disposable pan. Brush corn evenly with oil and season with salt and pepper to taste. 2. Grill corn over hot fire, turning occasionally, until lightly charred on all sides, 5 to 9 minutes. Transfer corn to pan and cover tightly with aluminum foil. 3. Place pan on grill and cook, shaking pan frequently, until butter is sizzling, about 3 minutes. Remove pan from grill and carefully remove foil, allowing steam to escape away from you. Serve corn, spooning any butter in pan over individual ears. (via Grilled Corn with Flavored Butter Recipe - Cook’s Illustrated)

SERVES 4 TO 6 Use a disposable aluminum roasting pan that is at least 2¾ inches deep. INGREDIENTS 1 recipe flavored butter (see related content)
1 (13 by 9-inch) disposable aluminum roasting pan
8 ears corn, husks and silk removed
2 tablespoons vegetable oil
Salt and pepper
INSTRUCTIONS
1. Place flavored butter in disposable pan. Brush corn evenly with oil and season with salt and pepper to taste. 2. Grill corn over hot fire, turning occasionally, until lightly charred on all sides, 5 to 9 minutes. Transfer corn to pan and cover tightly with aluminum foil. 3. Place pan on grill and cook, shaking pan frequently, until butter is sizzling, about 3 minutes. Remove pan from grill and carefully remove foil, allowing steam to escape away from you. Serve corn, spooning any butter in pan over individual ears. (via Grilled Corn with Flavored Butter Recipe - Cook’s Illustrated)

INGREDIENTS Spice Rub
1/2 cup sweet paprika
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon dried thyme
2 teaspoons ground celery seed
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
Chicken
2 cups wood chips, or 2 (3-inch) wood chunks
1 whole chicken (about 3 1/2 pounds)
1 can beer (12-ounce), see note
2 bay leaves
Large disposable aluminum baking pan (13 by 9-inch)
INSTRUCTIONS
1. For Spice Rub: Combine all the ingredients in a small bowl. Measure 3 tablespoons for use in this recipe. Extra rub can be stored (or frozen) in an airtight container for several weeks. 2. For Chicken: Soak the wood chunks or chips in cold water to cover for 1 hour and drain. If using wood chips, divide them between two 18-inch squares of aluminum foil, seal to make two packets, and use a fork to create about six holes in each packet to allow smoke to escape. 3. Massage the spice rub all over the chicken, inside and out. Lift up the skin over the breast and rub the spice rub directly onto the meat. Open the beer can and pour out (or drink) about 1/4 cup. With a church key can opener, punch two more large holes in the top of the can (for a total of three holes). Crumble the bay leaves into the beer. Slide the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright; set aside at room temperature. 4. Light a large chimney starter filled two-thirds with charcoal (4 quarts, or about 60 briquettes) and allow to burn until the coals are fully ignited and partially covered with a thin layer of ash, 15 to 20 minutes. 5. Place the disposable pan in the center of the grill. Pour half of the coals into a pile on each side of the grill, leaving the pan in the center. Nestle 1 soaked wood chunk (or 1 foil packet) on top of each coal pile. Position the cooking grate over the coals, cover the grill, and heat until hot, about 5 minutes; scrape the grate clean with a grill brush. 6. Place the chicken (with the can) in the center of the cooking grate with the wings facing the coals (the ends of the drumsticks will touch the grate and help steady the bird, see the illustration below). Cover and grill-roast, until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees, 65 to 85 minutes. 7. With a large wad of paper towels in each hand, transfer the chicken to a platter or tray, making sure to keep the can upright; let rest for 15 minutes. Using wads of paper towels, carefully lift the chicken off the can and onto a platter or cutting board. Discard the remaining beer and can. Carve the chicken and serve. Grill-Roasting Two Chickens: There are some occasions when you may want to cook more than one chicken—when you have more guests to serve or if you’d like to have leftovers on hand. Here’s how: Increase the number of wood chunks to 4 (or 4 cups of wood chips), use 6 tablespoons Spice Rub, two 3 1/2 pound chickens and increase the amount of charcoal to a three-quarters full chimney (4 1/2 quarts, or about 70 briquettes). In step 6, set the chickens (and cans) in the middle of the cooking grate, with the chickens breasts facing one another, about 3 inches apart (keeping the chickens close together ensures that they won’t hit the top of the domed grill lid). Grill-roast as directed. (via Grill-Roasted Beer Can Chicken for a Charcoal Grill Recipe - America’s Test Kitchen)

INGREDIENTS Spice Rub
1/2 cup sweet paprika
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon dried thyme
2 teaspoons ground celery seed
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
Chicken
2 cups wood chips, or 2 (3-inch) wood chunks
1 whole chicken (about 3 1/2 pounds)
1 can beer (12-ounce), see note
2 bay leaves
Large disposable aluminum baking pan (13 by 9-inch)
INSTRUCTIONS
1. For Spice Rub: Combine all the ingredients in a small bowl. Measure 3 tablespoons for use in this recipe. Extra rub can be stored (or frozen) in an airtight container for several weeks. 2. For Chicken: Soak the wood chunks or chips in cold water to cover for 1 hour and drain. If using wood chips, divide them between two 18-inch squares of aluminum foil, seal to make two packets, and use a fork to create about six holes in each packet to allow smoke to escape. 3. Massage the spice rub all over the chicken, inside and out. Lift up the skin over the breast and rub the spice rub directly onto the meat. Open the beer can and pour out (or drink) about 1/4 cup. With a church key can opener, punch two more large holes in the top of the can (for a total of three holes). Crumble the bay leaves into the beer. Slide the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright; set aside at room temperature. 4. Light a large chimney starter filled two-thirds with charcoal (4 quarts, or about 60 briquettes) and allow to burn until the coals are fully ignited and partially covered with a thin layer of ash, 15 to 20 minutes. 5. Place the disposable pan in the center of the grill. Pour half of the coals into a pile on each side of the grill, leaving the pan in the center. Nestle 1 soaked wood chunk (or 1 foil packet) on top of each coal pile. Position the cooking grate over the coals, cover the grill, and heat until hot, about 5 minutes; scrape the grate clean with a grill brush. 6. Place the chicken (with the can) in the center of the cooking grate with the wings facing the coals (the ends of the drumsticks will touch the grate and help steady the bird, see the illustration below). Cover and grill-roast, until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees, 65 to 85 minutes. 7. With a large wad of paper towels in each hand, transfer the chicken to a platter or tray, making sure to keep the can upright; let rest for 15 minutes. Using wads of paper towels, carefully lift the chicken off the can and onto a platter or cutting board. Discard the remaining beer and can. Carve the chicken and serve. Grill-Roasting Two Chickens: There are some occasions when you may want to cook more than one chicken—when you have more guests to serve or if you’d like to have leftovers on hand. Here’s how: Increase the number of wood chunks to 4 (or 4 cups of wood chips), use 6 tablespoons Spice Rub, two 3 1/2 pound chickens and increase the amount of charcoal to a three-quarters full chimney (4 1/2 quarts, or about 70 briquettes). In step 6, set the chickens (and cans) in the middle of the cooking grate, with the chickens breasts facing one another, about 3 inches apart (keeping the chickens close together ensures that they won’t hit the top of the domed grill lid). Grill-roast as directed. (via Grill-Roasted Beer Can Chicken for a Charcoal Grill Recipe - America’s Test Kitchen)

(via Whole Grain Dijon Mustard | Serious Eats : Recipes)

Ingredients
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/2 cup dry white wine
1/2 cup white wine vinegar
1/2 teaspoon Kosher salt
1 teaspoon light brown sugar (optional)
Procedures
1

Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.

2

Transfer mustard seeds and liquid to jar of a blender. Add in salt and sugar, if using, and puree until mustard paste forms, but whole seeds still remain. Transfer to an airtight container and let rest in refrigerator for 2 days before use.

(via Whole Grain Dijon Mustard | Serious Eats : Recipes)

Ingredients
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/2 cup dry white wine
1/2 cup white wine vinegar
1/2 teaspoon Kosher salt
1 teaspoon light brown sugar (optional)
Procedures
1

Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.

2

Transfer mustard seeds and liquid to jar of a blender. Add in salt and sugar, if using, and puree until mustard paste forms, but whole seeds still remain. Transfer to an airtight container and let rest in refrigerator for 2 days before use.

(via Whole Grain Mustard)

Whole Grain Mustard

INGREDIENTS

1/2 cup apple cider vinegar
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/4 cup beer
1 tablespoon brown sugar or honey
1/2 teaspoon salt
HELPFUL EQUIPMENT

Food processor - I like the mini version for this.
Recipe from the DIY America’s Test Kitchen cookbook.

(via Whole Grain Mustard)

Whole Grain Mustard

INGREDIENTS

1/2 cup apple cider vinegar
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/4 cup beer
1 tablespoon brown sugar or honey
1/2 teaspoon salt
HELPFUL EQUIPMENT

Food processor - I like the mini version for this.
Recipe from the DIY America’s Test Kitchen cookbook.

(via Home Made Whole Grain Mustard - The Healthy Foodie)

1 12-oz. bottle Guinness Extra Stout
1 1⁄2 cups brown mustard seeds (10 oz.)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground allspice

1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.

2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.

3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)

MAKES 3 1⁄2 CUPS

(via homemade whole grain mustard - In Jennie’s Kitchen)
Scant 1/3 cup (82 grams) yellow mustard seeds

1/4 cup (22 grams) mustard powder (I used Coleman’s)

Scant 1/2 cup (115 ml) cold filtered water

2 tablespoons white vinegar

1 tablespoon sherry vinegar

2 tablespoons honey

3/4 teaspoons (4 grams) fine sea salt

Add the mustard seeds to a food processor and pulse until about 2/3 of the seeds are crushed.

In a small bowl, stir the mustard powder and water together with a fork. Pour in the vinegars, honey and salt, mixing well to combine. Stir in the mustard seeds. The mixture will look more like a slurry, but I trust Heidi when she says it will thicken in a few days.

Transfer to a jar, seal tightly and store in the fridge. Let the mustard “cure” for two weeks, then give it a taste and adjust the flavor with more honey, vinegar and/or salt, to your liking.

(via homemade whole grain mustard - In Jennie’s Kitchen)
Scant 1/3 cup (82 grams) yellow mustard seeds

1/4 cup (22 grams) mustard powder (I used Coleman’s)

Scant 1/2 cup (115 ml) cold filtered water

2 tablespoons white vinegar

1 tablespoon sherry vinegar

2 tablespoons honey

3/4 teaspoons (4 grams) fine sea salt

Add the mustard seeds to a food processor and pulse until about 2/3 of the seeds are crushed.

In a small bowl, stir the mustard powder and water together with a fork. Pour in the vinegars, honey and salt, mixing well to combine. Stir in the mustard seeds. The mixture will look more like a slurry, but I trust Heidi when she says it will thicken in a few days.

Transfer to a jar, seal tightly and store in the fridge. Let the mustard “cure” for two weeks, then give it a taste and adjust the flavor with more honey, vinegar and/or salt, to your liking.

(via How to Make Whole-Grain Mustard | The Feed)
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