Spinach Artichoke Dip

I do not know about everyone else, but...  If I am throwing a party in cold weather I want hot dips.  My favorite of these is Spin(ach)Art(choke) Dip.

After researching and looking for the flavors I want, I came up with this recipe which goes equally as well with a French Baguette or Sourdough.  It goes together so quick.  You can make it in a crock pot, the oven or on the range.  It is even better the second day.  So, do not be afraid to make ahead and cook or reheat in when you need it.

Spinach Artichoke Dip

INGREDIENTS

8 oz cream cheese
1/4 c sour cream
4 oz asiago, or other hard Italian cheese
4 oz mozzarella
1 (15 oz) can artichoke hearts in water
6 oz frozen spinach1 1/2 T garlic
1 t salt
1 t red pepper flake



DIRECTIONS

1)  Grate Asiago and Mozzerella

2)  Roughly chop Artichokes and mince Garlic

3)  Combine all ingredients and heat to 165, stirring occasionally

4)  Serve with slices of bread, chips or crackers

Hot Wings "the Feast Hall Bar-B-Que Rub"

Hot wings are a delicious, naught treat that most of us do not make at home because we just do not know how to make them.  Some people fry them, others bake them in a *really* hot oven.

INGREDIENTS
Chicken Wings & drumets
Bar-B-Que Rub

DIRECTIONS
1) thaw chicken wings and drumets
2) preheat oven to 500
3) coat chicken in desired amount of Bar-B-Que Rub
4) place on an oiled wire rack in a sheet pan
5) bake for 15 minutes at 500, turn off oven and leave in closed oven for 15 minutes more
6) remove from oven and serve

SUGGESTED ACCOMPANIMENTS
Ranch  or Blue Cheese Dressing, celery, carrot sticks, Bar-B-Que Sauce or hot sauce

Cream of mushroom soup

When going shopping with family last week the question of cream of mushroom soup came up.  I said no canned soups as most of them have crap like MSG in them.  Many people use cream of mushroom as a base for things like green bean casseroles and chicken casseroles, just to name a few.  The reality ls that it is easy to make, much like macaroni and cheese, but most people do not know how.  So, I gave a cooking lesson on vacation (surprise, surprise).  

CREAM OF MUSHROOM SOUP

Ingredients

8 oz sliced mushrooms (preferably crimini, but white button are ok)

1/3 rasher (1/4 lb) bacon 

1/4 c flour

1 qt whole milk

1 t salt

1 t pepper

1/4 t nutmeg

OR instead of salt, pepper and nutmeg 1 T Everything or Ginny Rub from the Feast Hall

1)  Cut raw bacon into short 1/2" wide pieces (across the bacon) put in medium saucepan and start to cook over medium-low heat until it starts to render. (If you do not want to use bacon use 1/4 c butter and melt it or use olive oil.

2)  Add mushrooms and seasoning and stir together.   Keep on medium-low heat and cover, stirring occasionally.  Sweating mushrooms until they become soft and release all of their juice.

3)  Uncover pan, raise to high heat, stir and cook until mushroom juice mostly evaporated.

4)  Mix flour into mushroom until everything is evenly coated.

5)  Whisk in milk, quickly while bringing to a boil. 

6)  If you are using this for a casserole or are going to cook it further you can remove from heat now. If you are serving it as it you should simmer it for about 30 minutes to cook out the flour taste.

Sunny side up caprese

After our Sunday morning rituals we got home and my husband asked me what was for lunch.  I had been dying for caprese (mozzarella, basil & tamatoes) for a while and had the ingredients.  Unfortunately that is usually an appetizer and not a complete lunch.  I remembered some polenta I had in the cupboard...

Now for the rest of the story

UNGREDIENTS

1 lb mozzarella

1/2 t pepper

8 slices prosciutto

2 Roma tomatoes

16 basil leaves

18 oz polenta

2 T balsamic vinegar

2 T olive oil or bacon drippings

DIRECTIONS

1). Heat your pan in high, preheat broiler

2). Slice polenta into 16 rounds, put oil in pan then add polenta rounds.  Cook for about 2 minutes then flip

3). Cut prosciutto in half to make 16 squarish pieces and cut mozzarella and Roma tomatoes to make 16 rounds each

4). Place prosciutto on polenta, followed by tomato, a light sprinkling of pepper, a mozzarella slice, then a basil leaf, cover and cook for about 2 minutes

5). When the mozzarella starts to melt uncover and move to a low broiler setting until the cheese gets a little bit if color

6).  Move to a platter and lightly sprinkle with balsamic vinegar before serving

SPIN-ART-CRAB stuffed BABY BELLAS aka spinach, crab, artichoke stuffed mushrooms

Fish Friday rolled around again and two of the people I am feeding are fickle teenagers.  One does not like sea food and the other does not like greenery.  So I have a challenge sent forth.

I could not find a similar recipe that did not contain bacon.  I would have loved to add bacon but that would require confession and I try to go into that little box as infrequently as possible.

Spin-Art-Crab-Shrooms

INGREDIENTS

12 stuffing sized portabella or other mushrooms of choice, about 2" across

1 lb (16 oz) crab meat

1 10 oz package frozen, chopped spinach

1 (14 oz can) artichoke hearts

1 small sweet onion

4 oz asiago or other hard Italian cheese

1 c panko, Japanese bread crumbs

1 t garlic

1 t salt

1 t pepper

1 t dill weed

1/2 t nutmeg

2 eggs

1 lemon

DIRECTIONS

       Preparations

*  Mushrooms-pull stems and spoon out gills, reserve

*  Crab-put in colander to drain as much liquid as possible and sift for shells

*  Onion-small dice

*  Spinach-thaw and squeeze as much moisture as you can from it

*  Artichoke Hearts-drain and chop as finely as possible

*  Asiago-grate

*  Lemon-juice

     Assembly

*  Preheat oven to 350

*  Place mushrooms, cap side down in a large casserole pan, putting stems between

*  Combine all ingredients except mushrooms and half of Asiago and mix until evenly combined

*  Evenly stuff mushrooms with mixture and top with remaining Asiago

*  Bake for 30-60 minutes, until the tops are golden brown

*  Let cool for 5 minutes before serving

NOTES:

Everyone loved this except for my husband.  He did not think the crab came through.  But with the success of feeding two finicky teenagers foods they do not like and having them want it again I will call this a success.

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Papaya Garlic Chicken and Andouille Meatballs

CATEGORY: Meat Recipe Name: Papaya Garlic Chicken Ingredients: 2 lb boneless skinless chicken 1 c papaya juice 1 c pear juice 1 T garlic 1 T ginger root 1/2 t salt 1/2 t pepper pinch cayenne Steps: * season chicken with garlic, ginger, salt, pepper and cayanne * bake at 350 for 30 minutes * boil juice down to 1/2 c * drain juice from chicken and coat with juice then return to over for 15 minutes or until done CATEGORY: Meat Recipe Name: Andouille Meatballs Ingredients: 1 lb pork, ground 1/2 T salt 1/2 chipotle 1/2 t cayenne 1/2 t sage 1/4 t nutmeg 1/2 t allspice 1/5 t black pepper 1/2 bay leaf 1/10 t thyme 1/2 clove garlic 1 c rice Steps: * prepare rice as usual with 2 c water then cool * mix rice with all remaining ingredients * form into meatballs * smoke until cooked NOTES: * This would also make a great meatloaf. * If you are unable to smoke this or cook it over a wood fire baking will work but miss some of the depth of flavor. Perhaps a small amount of liquid smoke could be added. * I prefer brown rice for this because it's mouth feel is more like meat. Though any other meat will work, to include wild rice

Here come the Puffs in Sweet Potato, Broccoli Cheese, and Turnip

As my favorite guinne pigs will attest the puffs were giving me a few issues, to say the least. I will start with the one that gave me the greatest difficulty, the dreaded Turnip Puffs. Turnips, if not properly prepared have a distinct bitterness, which many people object to. I ultimately changed 3 things in the recipe that overcame this issue. The first thing was to boil the turnips instead of baking them. The second was after mashing the turnips I drained them in a colander to get rid of the bitter liquid. The last thing, thanks to a dear friends suggestions, I added a little bit of bosc pear which added a touch of sweetness and blended beautifully with the complex flavor of the turnip. Even people that do not like turnip liked these. CATEGORY: Appetizers/finger food Recipe Name: Turnip Puffs Ingredients: 1/2 shallot 1 egg 4 c turnip 1/2 lb swiss 3 oz bacon 1/2 bosch pear Steps: * Bring turnips to a boil in 1 gallon water then simmer for 1 hour * Drain and set aside to cool * Once cooled cut off both ends and rub skin off with your fingers or a washcloth * Mash turnips then set in colander for 1+ hours to drain * Dice bacon and cook over medium heat until well rendered * Mince shallot then cook in with bacon and dripping for about 5 minutes, stirring frequently * Mix in turnip and remove from heat * puree pear and add to turnip mix * grate cheese and mix in * drop by large spoonfuls onto a parchment lined cookie sheet * bake at 375 for 25-30 minutes until it browns around the edges NOTES: This could also be done as turnip pie, in a pie tin. To do this lower the temperature to 325 and probably bake it for 1 hour. I would advise making it no more than 1 inch thick. The broccoli cheese puff is more of a cornbread mini-muffin. CATEGORY: Appetizers/finger food Recipe Name: Broccoli Cheese Puff Ingredients: 1 lb frozen cut broccoli ( 1 1/2 head broccoli) 1 1/2 c yellow cornmeal 2/3 c AP flour 1/2 T garlic 1/2 T baking powder 1 t salt 1 qt milk 3 egg 2 T butter 1 lb sharp cheddar cheese, grated Steps: * simmer broccoli in milk until it is reduced by half, add butter to melt * let cool * mix all ingredients together * fill greased mini muffin tins to level with mixture * bake at 375 for 20 minutes * let cool in pan for about 2 minutes then turn over to dump out NOTES: If the cheese is grated it is more subtle. If you want the cheese to be more prevalent in the appearance chop it up instead of grating. The sweet potato puffs continue to be a crowd favorite. CATEGORY: Appetizers/finger food Recipe Name: sweet potato puffs Ingredients: 2 lb sweet potatoes 1/3 c butter 1/2 t grated orange peel 1/4 t cardamom 2 eggs, beaten 2 T candied ginger, chopped Steps: * Bake sweet potatoes at 500 for about 1 hour until soft * cool * scoop out sweet potatoes and mix with all other ingredients * fill greased mini muffin tins to level with mixture * bake at 375 for 30 minutes * cool for a few minutes before removing from pan NOTES: This would also make a great pie, with or without crust just bake at 325 for 1 hour or until firm

a Multitude of Dips and Spreads

But the recipes shall linger on The night was a success. The food was loved by all. The Dips CATEGORY: Appetizers/finger food Recipe Name: Ranch Dip Ingredients: 1/4 t Dry Mustard 1 t Garlic 3/4 t Onion 1 t Dill 1/2 t Salt 1/2 t White Pepper 1 T Apple Cider Vinegar 1 c Yogurt or Sour Cream Steps: Combine all ingredients and let sit overnight. NOTES: Straight yogurt makes a slightly thin dip. If you want a thicker dip either use sour cream or strain the yogurt through a coffee filter overnight (greek yogurt). CATEGORY: Appetizers/finger food Recipe Name: Feta Walnut Dip Ingredients: 1 c yogurt 1/3 c walnuts 5 oz feta 1/2 t oregano 1/4 t marjoram 1/2 T garlic 1/10 t paprika 1/6 t cayenne 1 T sun dried tomatoes pinch salt dash pepper Steps: * chop or grind walnuts * chop sun dried tomatoes * crumble feta * mix all ingredients and let sit overnight CATEGORY: Appetizers/finger food Recipe Name: Spinach Artichoke Spread Ingredients: 1 c parmesan cheese 5 oz frozen spinach 7 oz artichoke hearts 1/3 c yogurt 1/2 c cream cheese 4 t mayonnaise 1 t garlic Steps: * thaw spinach then squeeze out excess water * chop artichoke hearts * mince garlic * mix all ingredients together in pan and warm to a low simmer stirring constantly. Once melted together remove from heat * serve warm or cool before serving NOTES: This is better served warm but can also be served cold. CATEGORY: Appetizers/finger food Recipe Name: Roasted Garlic Spread Ingredients: 1 head garlic 8 oz cream cheese Steps: * cut the top of the garlic open * wrap garlic in foil and cook for 2-3 hours at 250, until soft and squeezable * when garlic has cooled squeeze out of skin and mix with cream cheese * let sit for 1+ hours before serving NOTES: This is a delightful spread for the garlic lovers though not too strong for non-vampiric types CATEGORY: Appetizers/finger food Recipe Name: Jalepeno Spread Ingredients: 2 T Candied Jalepeno Juice 2 T Jalepenos 8 oz cream cheese Steps: * Mix all ingredients * Serve NOTES: This is mild and sweet CATEGORY: Misc... Recipe Name: Candied Jalepenos Ingredients: 1 c water 1 c raw sugar 16 fresh jalepenos, sliced Steps: * Put all ingredients in pan and bring to boil * Let cool at room temperature the refrigerate until use. NOTES: If you want to can these I tightly pack the jalepeno slices in the jar then pour the boiling sugar water(simple syrup) over it before sealing. This uses more Jalapenos and is a little spicier Wait for Part 2

Hummus

I have to thank one of my readers for reminding me to try to make this. Hummus is a simple and old middle eastern recipe. You can add different things to it like spices, peppers, eggplant, cucumber, or what ever your heart desires. I am a purist and like it plain. CATEGORY: Appetizers/finger food Recipe Name: Hummus Ingredients: 1 c dry chick peas juice of 2 lemons 1/2 c extra virgin olive oil 1/3 c sesame seeds 2 T garlic, minced 1 t salt 1 t pepper Steps: * soak chick peas/garbanzo beans overnight in a 1 quart container filled with water. * rinse, cover with 2 quarts water and bring to a boil for 1 hour then drain *mix all ingredients in a food processor, or mixer until smooth * refrigerate and serve NOTES: Chick peas and garbanzo beans are the same thing If you want to use canned beans use 2 (16 oz) cans and drain. This is a basic recipe that can be adjusted to your hearts content

Creamy Salsa Dip

This is great with chips, crackers, pitas, or maybe over a salad or meat. I think this recipe is a lot more versatile than it originally appears. CATEGORY: Appetizers/finger food Recipe Name: Creamy Salsa Dip Ingredients: 3 C or 24 oz cream cheese 1 avocado 4 jalepenos, sliced 1 bunch cilantro 1 lime zest and juice 2 (16 oz) cans diced tomatoes drained 1 t salt 1 T garlic, minced Steps: * whip cream cheese until soft * chop cilantro leaves off bunch * remove skin and pit from avocado * add cilantro leaves, avocado, lime zest and juice, diced tomatoes, salt and garlic to cream cheese * mix until evenly combined NOTES: * Spice warning. This is hot. If you have a delicate palate cut the jalapenos down to 1 or 2.

Historic Deviled Eggs

Dating back to Roman times there has been some variation of the food we call deviled eggs. Before the common advent of mayonnaise people used butter, cheese, or other dairy products for the creamy texture. The current name comes from the Victorian Era where Deviled referred to a highly spiced food. These eggs definitely fit that bill. CATEGORY: Appetizers/finger food Recipe Name: Stuffed Eggs modernly Devilled Eggs Ingredients: 1 dz eggs 1 T vinegar 1/2 t salt 1/2 t white pepper 1/2 t mustard powder 1 t dill (+ for decoration) 3 T butter Steps: * Hard boil eggs * Peel, cut in half lengthwise and put yolks in mixing bowl * mix remaining ingredients with egg yolks * pipe or spoon yolks back into whites * top with a light layer of dill NOTES: Either use a mixer or food processor for mixing the yolks. This is a different consistency than modern deviled eggs but pleases the palate all the same

Walnut Olive Dip

This was inspired by a dip at a friends party. It is not quite the same but, if you serve it at room temperature it is fabu with crackers or tortilla chips. CATEGORY: Appetizers/finger food Recipe Name: Walnut Olive Dip Ingredients: 8 oz cream cheese 2 c walnuts 1 c green olives 1 c black olives 1 c burgundy olives 1 t garlic Steps: mix all ingredients in mixer or food processor until desired consistency is achieved

Orange Chicken

I did this with drumettes and it turnd out quite well. I did not find it to be messy, just delicious. CATEGORY: Meat Recipe Name: Orange Chicken Ingredients: 1 lb Chicken 1/2 c Orange juice concentrate 1/2 t Crushed red pepper flake Steps: * mix orange juice concentrate and crushed red pepper flake * coat chicken with orange mixture * bake at 350 until done, usually about 1 hour * pour juice from pan into saucepan and boil until thick then coat chicken before service NOTES: I suggest using chicken pieces for this instead of a whole chicken. If your chicken is frozen you can thaw it in the orange juice concentrate mix. I have no basis for this, but my opinion is that if you thaw a meat in the marinade you will cook it in that it absorbs it better.

Coconut Shrimp Puffs

I had some left over cooked shrimp and my son wanted coconut shrimp. Unfortunately all the recipes I found called for frying it and I was afraid of turning the shrimp to rubber if I were to cook it again at such a high temperature. So, I came up this this recipe. The batter is a cross between a pancake and a traditional tempura recipe. It was a hit. CATEGORY: Appetizers/finger food Recipe Name: Coconut Shrimp puffs Ingredients: 3/4 c flour 1/4 c corn starch 3/4 c water 1 egg 1 T baking powder 3/4 c coconut 1 t red pepper flake 2 c shrimp Steps: * mix all dry ingredients * add in all wet ingredients, mixing until smooth * mix in shrimp * put in greased and floured mini muffin tins (2) * bake at 350 for 20 minutes

Cream Cheese and ?????, your best party surprise ever

Cream Cheese, or for me Neufchantel(30% less fat and all the flavor), and just about anything will make your next parties cheese tray an instant hit! Several years ago I was at a party where cream cheese mixed with coctail sauce was served. It was one of the best dips I have ever had. Now, I have my personal cream cheese dip. It is just mixed with the juice of candied jalapenos. My suggestion is to use 2 Tablespoons, give or take, depending on the thickness and strength of what ever you want to mix with the cream cheese, and then to top it with some more of what you mixed in. If you want to use something solid like smoked salmon, deviled ham, chicken, or cheese, I suggest using 2 parts cream cheese to 1 part addition. The four requirements I would make for this are: 1) Whip it in a stand blender to make it light, fluffy and soft 2) Make certain it is smooth enough that it can easily scoop on crackers or chips 3) If your addition has texture to it, leave enough texture to give some interest. 4) Serve it at room temperature unless it is thin enough to be scoopable at refrigerator temperature Try some of these ideas: 1 brick of cream cheese and 2 T coctail sauce 1 brick of cream cheese and 2 T jalepeno juice 1 brick of cream cheese and 2 T jam 1 brick of cream cheese and 2 T hot sauce 1 brick of cream cheese and 2 T syrup 1 brick of cream cheese and 1/2 c grated cheese 1 brick of cream cheese and 1/2 c fish, chicken, ham, bacon, shrimp or crab It is next to impossible to not make this a success. All you need is a little inspiration and some cream cheese.