Crispy Coated Artichokes

Witness delicious, crispy artichoke hearts atop a simple green salad. (I don't have a nice serving salad bowl, so when I make a salad with dinner I serve it in a pie plate. It works...) I didn't know you could do this to an artichoke heart, but it is so perfect. Crispy outside, soft inside. But lets be honest, when is there ever opposition to something fried (in olive oil, which is totally good for you)?


Recipe by: Sandra Lee (for her show Semi-Homemade)

Ingredients

- 2 (8 1/2-ounce) cans artichoke hearts
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 2 teaspoons Italian seasoning
- 1 1/2 cups light olive oil
- Salt and pepper

Directions

Drain the artichokes, pat dry, and cut them in half, lengthwise. In a small shallow bowl, beat the eggs. In another bowl, mix the flour, cornmeal, and Italian seasoning.
In a small skillet, heat the oil on medium-high until hot. Dip the artichoke halves into the egg mixture, allowing excess to drain off, then into flour mixture, turning to coat. Drop a few at a time into the hot oil. Fry, turning once, until golden, about 6 minutes, total. Repeat with remaining artichokes.




Serve immediately.

Marijuana Santa Clause

I quote from this SNL opening monologue by Zach Galifianakis ALL THE TIME. I am suprised how often I wake up looking a little like Charlize Theron and a LOT like Dog the Bounty Hunter... Click HERE to watch something that is so Ravin... Don't be a gay lord.

Pear Clafouti (with apples instead)

What do I do when I get a sweet craving at 11:30 at night? This:

If you like oven puff (or as we call them "German") pancakes then you will love this. It's basically an oven puff pancake with fruit in it. And it looks really pretty when it's all baked!

Cook time: 45-ish minutes, Serves: 6

Recipe by: Ina Garden (for Food Network)

Ingredients:
- 1 tablespoon unsalted butter, at room temperature
- 1/3 cup plus 1 tablespoon granulated sugar
- 3 extra-large eggs, at room temperature
- 6 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon grated lemon zest (2 lemons)
- 1/4 teaspoon kosher salt
- 2 tablespoons pear brandy (recommended: Poire William) - I left this out, but I bet you could use juice or sparkling cider to substitute- 2 to 3 firm but ripe Bartlett pears (or apples)
- Confectioners' sugar
- Creme fraiche (or whipped cream/ maple syrup)

Directions:

Preheat the oven to 375 degrees F.
Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy.
Set aside for 10 minutes.Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish.
Pour the batter over the pears:
...and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche. Although I prefer maple syrup and/or whipped cream.

Chewy Flour Tortillas

Until my friend Melissa sends me her mother's recipe for tortillas I will have to make due. (If you are eating tortillas not made by Aralie Warren then you, know it or not, are making due as well.)

I tried out this recipe (found HERE) because it seemed simple. The recipe only has a few ingredients and it comes together pretty quickly. This recipe gives you thick, chewy tortillas.

Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons vegetable oil
- 3/4 cup luke warm milk

Directions:

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.
Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.

(Jacob and Finnley enjoying the fruits of my labor)

Creamy Green Bean and Orzo Salad (7/6/2010)

I would like to declare a victory for myself in this latest battle of Carissa vs. Blogger. I have been trying for forever to get a certain gadget I have since learned is called a "LinkWithin" to appear on my blog. A huge thanks to Holly at Phe.mom.enon for answering the big question. Now at the end of every post there will be links to similar recipes/posts.
May I tell you all a little about were I am living? I live in an apartment complex called Remmington in Midvale, Utah. I have lived here for almost exactly 3 years. The first two passed without incident, but this last one (and I blame it on the economy, really) has been, as Gwen Stefani so wisely puts it, B.A.N.A.N.A.S.

Incident One: Jacob goes down to the soda machine to get a soda and sees a couple having sex in our apartment pool. I can't believe it, so I walk down to check it out. Yep. My response? Call apartment management. Yuck.

Incident Two: I stop by the Walgreen's located immediately across the street from my complex, and witness a prostitution deal go down involving a girl who looks about 17. And yes, I am SURE that's what it was. You don't just wear cut-off denim booty shorts and fishnets in the middle of winter. Not in Utah (unless you want to be stoned into unconsciousness by members of the Mormon Relief Society). My response? Call 911.

Incident Three: A mere 2 months later Jacob and I are awakened by the sound of fighting. We look out our window into the lot next door to our complex and see two party vans, one white, one black, parked but still running. A couple has gotten out of one of the vans and is arguing. The man proceeds to push the woman against the wall and strangle her. Seriously? I mean, really? My response? Call 911. However, as I am on the phone with the operator I notice Jacob is gone. I then see a flash of white darting across the apartment parking lot three stories below, hear yelling and the exchange of threats, realise that Jacob is downstairs in his underwear and trying, unsuccessfully, to pull the terrified woman over a six foot cement wall. It all ends in the couple getting back into a van when Jacob yells out "I called the cops!" And no follow up by the police whatsoever. I expected at least to see a cop car sweep the lot.

Incident Four: Looking out from our patio across the above mentioned lot we can see directly into someones back yard. They seem to be having a party. Couples, families, and kids are all sitting around when out of NOWHERE one of the guys starts beating on people with a baseball bat. Apparently someone called the cops because they show up shortly there after and begin searching for the guy who Jacob and I can SEE hiding behind a large bush. We can see that the cops aren't able to find him. Jacob drives over there and saves the day! But, seriously? A baseball bat?

If anyone knows of a cool place for rent...

Creamy Green Bean and Orzo Salad, with Buttermilk Chive Dressing

Ingredients:
(for the dressing)
- 2 Tbsp. buttermilk
- 2 Tbsp. mayonnaise
- 1 Tbsp. cider vinegar
- 2 tsp. snipped fresh chives
- 1 tsp. sugar
- 1 tsp. Dijon mustard
(for the salad)
- 1/3 cup uncooked orzo pasta
- 1 cup diagonally sliced green beans
- 1 Roma tomato, seeded and cut into strips
- Kosher salt and black pepper

Directions:
Whisk together buttermilk, mayonnaise, vinegar, chives, sugar, and Dijon in a bowl to dissolve sugar.
Cook pasta in boiling salted water according to package instructions. Add beans during last 2 minutes of cooking. Drain pasta and beans; cool to room temp.
Add pasta mixture to tomatoes and dressing; toss until coated. Cover salad; chill until ready to serve.

Where Dreams Become Heart Attacks (7/2/2010)

This is why I love thisiswhyyourfat.com :
KFC Double Down Sandwich, between a glazed donut.

Diamond-Cut Roasted Sweet Potatoes

I love this recipe because it is simple, and looks beautiful! Mine isn't quite as attractive as it could have been because when I made this I didn't have fresh rosemary on hand. Regardless, it is delicious!

Recipe from: Cooking Vegetables, by Joanne Glynn
Cook Time: 40-50 minutes, Serves: 4 to 6 people

Ingredients:
- 3 small orange sweet potatoes, peeled and halved lengthwise
- Juice of 1 orange
- 2 tablespoons olive oil
- kosher salt and ground pepper to taste
- 8-10 rosemary sprigs (or dried rosemary to taste)
- 2 garlic cloves, finely sliced
Directions:
Preheat oven to 375 degrees.
Using a strong, sharp knife, make ½ -inch deep cuts in a diamond pattern in the peeled surface, ¾ inch apart. Be careful not to cut all the way through. Place, cut side up, on a baking sheet.

Combine orange juice, olive oil, and salt and pepper to taste. Drizzle all over the sweet potatoes. Sprinkle rosemary sprigs on top and roast for 20 minutes. Then sprinkle the slices garlic over top and roast an additional 20-30 minutes or until tender.