Eat Your Vegetables - Spinach Artichoke Dip

Ingredients:

2 blocks cream cheese - softened

1 cup heavy cream
½ cup sour cream

1 bag frozen cooked chopped spinach –thawed and squeezed of water

1 16oz can artichoke hearts

2 cups jack cheese shredded

1 cup real Parmesan cheese shredded

2 tsp garlic powder

1 tsp salt and pepper

Cooking spray    
          

Directions:

1. Preheat oven to 375º

2. In a food processor, blend softened cream cheese, whipping cream and sour cream until smooth

3. Add spinach and pulse 3-4 times

4. Add artichokes and pulse until broken apart

5. Pour mixture into a bowl and add jack cheese and seasonings 
6. Stir until blended

7. Pour mixture into pre-sprayed casserole dish

8. Sprinkle Parmesan cheese top over the top

9. Bake for 30 minutes or until golden brown and bubbling 

10. Let stand at least 10 minutes before serving

11. Serve with tortilla chips or crackers, salsa and sour cream  

Recipe Notes:  I've made something green for St. Patrick's Day! Even if you don't like spinach, you might want to try this dip.  It is creamy and flavorful. You can freeze it and pull it out whenever you have surprise guests.  Enjoy!

                                                       An Irish Blessing

May you have love that never ends,

lots of money, and lots of friends.

Health be yours, whatever you do,

and may God send many blessings to you!

Posted by Buffie

Chicken Alfredo Flatbread

Chicken Alfredo Flatbread is just perfect for a light lunch, dinner or even as an appetizer.  Who needs to go out when you can cook like this right at home!

Ingredients:

4 flatbreads – premade purchased at a grocery store
2 chicken breasts
1 cup Alfredo sauce (premade or see recipe below)
1 cup shredded mozzarella cheese
Montreal chicken seasoning

Small onion, sliced thin
1 garlic clove

Flatbread Directions:

1.  Slice chicken breasts into small thin strips.  Season with Montreal seasoning and place in a skillet over medium heat with olive oil.  Add sliced onions and cook chicken until chicken is cooked through (5-8 minutes)

2.  Preheat oven to low broil.  Place flat bread on stone cooking sheet, brush with olive oil and seasonings if you would like and place under broiler until the top is slightly browned.

3.  Remove flat bread from oven and flip over. 

4.  Peel garlic clove, create a paste out of garlic by chopping and smashing with knife.  Add olive oil to paste and brush the flat bread using pastry brush.  .

5.  Spread a thin layer of Alfredo sauce on flat bread.  Add cooked chicken and onions and top with mozzarella cheese.

6.  Place back into the oven on low broil until the mozzarella cheese melts.

7.  Remove from oven and Enjoy!

Alfredo Sauce ingredients

2 tbs butter

½ package cream cheese

1 cup cream or half and half

½ cup parmesan cheese

Alfredo Sauce Directions:

1.    Melt butter and cream cheese in small sauce pan

2.    Add cream and heat to just below boiling

3.    Add parmesan cheese and continue to using a whisk to mix cook until smooth

Hot off the Press - A Panini Story

Ingredients:
1 small, loaf Focaccia bread
3 slices paper thin honey ham
3 slices paper thin oven roasted turkey
1 cup gruyere cheese, shredded
1 glove garlic
1 TBSP Dijon mustard
1 TBSP butter, softened
1 TBSP olive oil


Directions:
1. Pre-heat a Panini press, George Foreman grill, pan grill or a heavy skillet on medium high
2. Add cheese, garlic, mustard and butter to a food processor and pulse until a paste is made
3. Slice the loaf of bread in half horizontally
4. Evenly spread the cheese paste onto both sided of the bread
5. Layer the ham and turkey on to one side of the bread
6. Top the sandwich with other half of bread
7. Spread ½ of the olive oil on one side of the bread, turn and spread the other half of oil.
8. Place the sandwich on the press, lower the top, and press firmly. Be careful not to let the sandwich slide out of shape. Alternately, add the sandwich to the grill pan, or skillet and press with another heavy pan or brick covered with foil.
9. Grill for 7 minutes or until bread is golden brown and crunchy (or 5 -7 minutes on each side if using a skillet or grill pan)
10. Let stand to cool 5 minutes. (It’s hard to wait, but it really does taste best if you let it cool)


Recipe Notes: I’m kinda like Joey on Friends; I LOVE sandwiches and will fight you if you want a bite outa mine! It stems from my brief stint growing up on the East coast. I have to say, no one makes a sandwich better than a Yankee. However, I never had a Panini until I made one myself. They are fantastic! This one is my all time favorite. Its flavors are strong, unctuous and absolutely lip smackingly good. There are many more versions of Panini’s and sandwiches to come, so keep your taste buds tingling!

Posted by Buffie

Sour Cream Chicken Enchiladas

Ingredients:

4 boneless, skinless chicken breasts

1 medium onion – finely chopped
1 tbsp butter
1 12oz can cream of chicken soup
1 16 oz. sour cream
1 small can chopped green chilies
1 10 oz can green enchilada sauce
2 cups shredded jack cheese
1 cups shredded peppered jack cheese
6 taco size flour tortillas
1TBSP chili powder, plus 1 tsp
1 TBSP garlic powder, plus 1 tsp
1 tsp cumin
1 each tsp salt & pepper
cooking spray

Directions:

1. Poach chicken with all spices until fork tender
2. Remove chicken and shred (save broth for Spanish rice, if desired, or discard)
3. In the same pot, melt butter; add onions and sauté at medium heat until transparent.
4. Add chicken and enchilada sauce to onions
5. Remove from heat and set aside
6. While chicken is poaching, mix soup, sour cream, chilies and 1 tsp each chili powder and garlic powder in a bowl until well blended
7. Spread ¼ cup of sour cream mixture into greased 9x13 pan
8. Spoon chicken mixture along center of tortilla; add a spoonful of cheese (saving 1/2 cup of each for later), roll enchilada style and place seam side down in greased pan
9. Repeat until all are made
10. Spread remaining sour cream mixture over enchiladas
11. Sprinkle remaining cheese on top
12. Cover with foil; bake at 375° for 20 minutes
13. Remove foil bake uncovered 10 more minutes

Recipe Notes: Everything is bigger in Texas, right? I used to make a TEXAS sized version of these with burrito tortillas. This recipe came from Belinda many moons ago. I have played with it so much, I don't remember what the original was. It's a family, friend and stranger favorite. I say stranger because if I make it for a pot luck, or send it to a friend in need, I always get asked for the recipe. You can make it as spicy or mild as you like by the amount of chili powder you use in the sauce. I wouldn't reduce the amount in the poaching liquid as this makes the chicken taste great. You can also use the poached chicken in many other mexican style recipes...more to follow!

Posted by Buffie

Carmela's Chicken Rigitoni (Macaroni Grill Favorite)

Ingredients:

·              2 tablespoons butter

·              2 tablespoons olive oil

·              4 grilled chopped chicken breasts

·              salt and pepper

·              1 teaspoon sugar

·              1 large onion sliced

·              8 oz of sliced mushrooms

·              2 garlic cloves chopped

·              ½ cup white wine

·              20 ounces heavy cream (or half/half for a lighter version)

·              1 box (24 ounces) rigatoni pasta (pre-cooked)

·              1 ½ cup freshly grated Parmesan cheese

Directions:

1.    Grill Chicken to get the best flavor.  Pound the chicken to make ½ inch thick filets and season (best chicken seasoning that I have found is Montreal chicken seasoning).  Grill 15-20 minutes so that the filets are cooked and remain moist.

2.    The next step is to make the caramelized onions.  Melt butter and add olive oil to a large frying pan. Toss in sliced onions, salt and pepper. Add in 1 teaspoon of sugar and cook on med-low until the onions are soft and brown.

3.    Finish the sauce by adding chopped garlic and mushrooms and cook for 3-4 minutes over med heat.

4.    Add wine and simmer the flavors for 3-4 minutes. 

5.    Next add the cream and bring sauce to just below a boil.  Add 1 cup of grated parmesan cheese and cook until the cheese is melted.

6.    Add pasta and sliced grilled chicken, stir until all pasta and chicken are covered with sauce. 

7.    Before you serve, top with parmesan cheese and enjoy! 

posted by Belinda

 

Baked Eggplant Caprese Stacks

Oven-baked eggplant rounds topped with vine ripened tomatoes, fresh mozzarella and basil, bathed in warmed tomato sauce.

Ingredients:

·        2 eggs

·        2 tablespoons sour cream

·        2 cups Italian breadcrumbs

·        ½ cup grated parmesan cheese

·        12 - 16 slices (1-2 each) eggplant, peeled and sliced into ½" thick rounds

·        8 slices (3-4 each) vine ripened tomatoes

·        8 slices (1 pound) fresh mozzarella

·        Tomato Basil Marinara Sauce (see recipe below)

·        8 fresh basil leaves, plus more for garnish

Preparation:

Preheat oven to 400°F.

Salt sliced eggplant rounds and allow to sit for 15 minutes to remove bitterness and excess water.  Rinse with water and pat dry with paper towels.  Create a breading station by having 2 shallow dishes, one with the beaten whole eggs and sour cream, and the last with the Italian breadcrumbs and parmesan cheese. Bread each eggplant slice by first dipping in eggs and then into the seasoned breadcrumbs.  Line a baking sheet with foil and spray with cooking spray.  Place the breaded eggplant rounds on the prepared baking sheet and bake in a preheated 400°F oven until the rounds are golden brown, about 25-30 minutes.  Turn half-way through.

Tomato Basil Marinara Sauce

Ingredients

3 tablespoons extra virgin olive oil

3 cloves garlic, sliced

1 (16 ounce) can crushed tomatoes

1/2 cup red wine

1/4 cup water

1 teaspoon salt

½ teaspoon oregano

1 teaspoon white sugar

6 leaves fresh basil leaves, torn

Directions

Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.

Final Preparation:

Stack a slice of the cooked eggplant with a slice of tomato, fresh mozzarella and basil leaf and top with an eggplant slice.  Wooden skewer may be used to hold the layers together.  Reduce the oven temperature to 275°F.  On the same baking sheet, place the assembled stacks in the oven and warm for 10 -15 minutes or until the cheese begins to melt and is bubbly.  To serve, pour a ½ cup pool of warm sauce onto the bottom of a plate, place the heated eggplant caprese stack on top of the pool of sauce.  Top each stack with more sauce a leaf of fresh basil and serve.

posted by Belinda

Succulent Braised Short Ribs

Ingredients:

6 Bone-in short ribs (about 5-6 lbs)

1-2 TBSP olive oil

1 large sweet onion

1 celery heart, thinly sliced

2 carrots, peeled and thinly sliced

2 cloves garlic, minced

2 TBPS tomato paste

3 cups Port wine

1-2 cups beef broth

4 sprigs fresh thyme-tied with twine

1 tsp salt and pepper

Directions:

1. Heat oil in a large, heavy pot, such as a cast iron or Dutch oven, over high heat

2. Pat ribs dry and season the ribs with salt and pepper

3. Add the ribs to the oil and sear to a dark brown color on all sides

4. Remove from pan and set aside

5. Lower  heat to medium and add vegetables to remaining oil

6. Stir and cook until onions are soft and golden (about 15 minutes)

7.  Add tomato paste and continue cooking and stirring occasionally for 10 minutes

8.  Stir in wine and reduce by half

9.  Preheat oven to 375°

10.  Add broth and thyme

11.  Nestle the ribs back in the pot

12.  Cover and bake 2 hours

13.  Remove lid and cook 30 more minutes to reduce and thicken sauce

14.  Serve with braising liquid and caramelized vegetables on a bed of mashed potatoes

Recipe Notes:  These are succulent and scandalously good!  The meat is tender, but I could not stop eating the caramelized vegetables; they were so sweet.  It may seem like a long and intimidating recipe, but once I put them in the oven, I forgot about them until it was time to make the sides.  We had some nice crusty bread that sopped up the sauce beautifully. 

Posted by Buffie

Tender Slow Cooker Wings

Ingredients:

1/2 cup packed dark brown sugar
1/4 cup soy sauce
4 garlic cloves, peeled
1/2 teaspoon cayenne pepper
4 pounds chicken wings, halved at joint

Jars of Wing Sauce (your choice of flavors)

½ - 1 stick of butter.

Directions:

1.    Add 1/2 cup of the brown sugar, ¼ cup soy sauce, chopped garlic and 1/4 teaspoon cayenne pepper to the bowl of a food processor.  Pulse until everything is finely ground and a paste-like mixture results. 

2.    Place the paste like mixture into the bottom of the slow cooker. 

3.    Rinse and pat dry the wings and then add the wings to the slow cooker, toss to coat them with the paste.

4.    Cook on low until the chicken is tender, 3-4 hours. 

5.    Line baking sheet with foil and place wire rack on foil.  Spray the rack well with nonstick cooking spray.

6.    Remove the wings and place them on wire rack.  Let the wings cool.  Wings can be placed in the refrigerator if you would like to finish up later.

7.    When you are ready to finish the wings, preheat your broiler and position one of the oven racks about 10-12 inches from the broiler.

8.    Melt ½ stick of butter in sauce pan and add ¾ cup of your favorite wing sauce to heat.

9.    Place sauce in a bowl and add wings, toss and coat and return to wire racks.

10. Broil the wings until the wings become browned and slightly charred, 10 – 15 minutes.  Using a brush, add more sauce and turn the wings over. Continue cooking and adding sauce until both sides are browned.   Place on a tray and Enjoy!

Note:  Try different wing sauces to add variety to your wings.  I divided the wings and did a traditional buffalo wing with one tray and a milder barbeque wing with the second tray.

 Posted by Belinda

The Dark Side - Chocolate Truffles

Ingredients:

2- 4oz bars dark chocolate
½ cup heavy cream
1 tsp vanilla extract
2 TBSP cocoa powder
1 TBSP powdered sugar

Directions:

1. Heat cream in a small sauce pan until scalded (do not bring to a boil)
2. While cream is heating, chop chocolate bars and place in a heat proof bowl
3. Add cream and whisk slowly until completely combined
4. Add vanilla
5. Pour into an 8x8 baking dish and set aside to cool to room temperature, then chill 1 hour in the fridge
6. While chocolate is chilling, combine cocoa powder and powdered sugar by sifting into a pie plate
7. Once chilled, form chocolate into balls using a melon baller or small spring action scoop
8. Roll balls in cocoa sugar mixture
9. Place on a wax paper lined baking sheet to set
10. Store in an air-tight container in the fridge

Recipe Notes: I have a sickness for dark chocolate (not weakness because it's sick how much I adore it). Some would say I'm in love with it, which is not too far off base. Chocolate actually contains the same chemical your body produces when you fall in love. No wonder people are known to say "I need a chocolate fix!".  It's my drug of choice :)


Posted by Buffie