https://kellyandryan.com/recip...
Hi Yall! My Labor Day cooking was done on TV! I hope the great grilling recipes are here!
There is a recipe for fish, grilled in foil pouch.
Another recipe for ground turkey (or beef) sliders and a special rub for lamb chops!
Too bad this cooking segment didn't get me in the mood!
We had simple supper of scrambled eggs with havarti cheese & toast with marmalade!
No labor meal for Labor Day! Wish I could come celebrate Labor Day week with all of you!
The link did open to the recipes, after you open the specific recipe link!
Ryan Seacrest's turkey sliders include this recipe for artichoke aioli! Hope I spelled it correctly!
ARTICHOKE AIOLI INGREDIENTS: • 1 large egg yolk • 2 garlic cloves • 1 teaspoon Dijon mustard • 2 teaspoons fresh lemon juice • 1/4-1/2 cup extra-virgin olive oil (you can use half olive oil half avocado oil if you dont want the olive oil flavor less intense) • 1-2 marinated artichoke hearts PREPARATION: 1. In a blender or Nutribullet,add your garlic, egg yolk ,lemon juice and mustard,and blend well. Combine oils and add slowly a few drops at a time, to your blending yolk mixture, until all oil is incorporated and mixture is emulsified. Start with 1/4 cup of the oil and if it is still too thin, add more oil up to 1/2 cup until you reach your desired "mayo" consistency. (If your aioli starts to separate, stop adding oil and instead add an ice cube, and continue blending until it combines, then continue adding the oil again. 2. When you reach your desired consistency add your artichoke hearts and blend to create a "chunky" or "smooth" consistency, whichever you prefer. Taste, and adjust seasoning with salt and pepper. If the aioli is too thick simply whisk in 1 or 2 drops of cold water. Remove from blender, and store covered in the fridge until ready to use. Enjoy!
