1 clove garlic, peeled
1 slice Lemon
1 sprig Rosemary (or you can do 1 bay leaf)
1 Artichoke, rinsed
Dip of Choice

Directions:*Fill steam pan with 2 inches of water, and then add in garlic, lemon and rosemary.*Place your steamer over the top and turn on medium high and steam for 40 min.*For the dip I took a little light mayo, added some chinese hotsauce and stirred.Tip: If you have never cleaned an artichoke - you simply remove the outer smaller petals. Then clip the spines off.


3 egg whites, beaten
1/3 cup CornStarch
1/8 tsp salt
3/4 tsp Cayenne Pepper
2 cups Unsweetened Coconut (you can use sweetened but I have sugar issues)
1 lb Shrimp, peeled and deveined, tails OFF

Directions:*Mix salt, corn starch and cayenne in one bowl.*Eggs in another bowl*Coconut in yet, another bowl*Coat shrimp in dry bowl, then into egg wash, and then roll around in coconut until coated. Place onto a sprayed baking rack.*In a preheated oven (400), place shrimp in center rack and cook until coconut is browned and shrimp no longer translucent in center.TIP: You don't need to dip these at all - but since I didn't go sweet, I decided to dip mine in a little Raspberry Chipoltle sauce. These are kind of spicy - so I don't suggest this unless you love your heat!

1 can Beets, drained
1 (8oz) Pineapple Tidbits in own juice (undrained)
2 tbsp Brown Sugar
1/8 tsp Salt
2 tbsp Corn Starch
2 tbsp Butter

Directions:*In sauce pan, add cornstarch, brown sugar, salt and pineapples. Bring to boil stirring constantly until thickened (around 2 min).*Add beets and cook all together stirring constantly about 5 min.TIP: Reserve Beet juice for dying easter eggs!My daughter even loved this - and this child eats NOTHING. I swear it! It is so sweet and generally healthy. Give it a try and let me know what you think!And of course - you can serve the whole deal up with a wine cooler or Bicardi!

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