This may be one of the richest (and best) ways to serve Artichokes ever: steamed, cored, and stuffed with a heavenly blend of Bleu Cheese, Cream, and Thyme. Top it all with a crunchy/savory layer of Parmesan, Breadcrumbs, and even more Thyme, then roast it…whew!

Essentially it’s an Artichoke with a creamy little fondue pot inside. Diners peel the leaves off of the outside and dip them into the crunchy, gooey Bleu Cheese goodness on the inside. Read more »

Having never roasted a Chicken before (can you believe it?), we decided that it was high time we gave it a shot. Man oh man, we won’t be waiting very long before we do this again, that’s for sure. It was awesome! Moist and really, really flavorful and way better than we expected for a first try.

Like most things we’ve been slow (ie: too scared) to try, we kind of thought there might be more of a trick to this than there really was. Sister Amy made it sound like something we could probably manage so we summoned up the courage to give it a go.

After poring through about a million recipes on the internet we cobbled one together that sounded to us like a pretty sure thing: slide some Butter and Thyme under the skin, stuff the bird with bunches of fresh Thyme, Lemon wedges, and smashed cloves of Garlic, and then drizzle the whole thing with Olive Oil and Salt & Pepper. Yes, it really was just about that easy… Read more »