Artichoke Spinach Dip

Artichoke Spinach Dip
Printable Recipe

1 - 14 oz. can artichoke hearts, drained and finely chopped
1 - 9 oz.bag fresh baby spinach, chopped
1-1/2 cups fresh Parmesan cheese, grated and divided
1-1/2 cups shredded Monterey Jack cheese, divided
4 oz. cream cheese, softened
2/3 cup light sour cream
1/3 cup light mayonnaise
1 - large garlic clove, minced
1 - Tablespoon minced onion
2 -pinches red pepper flakes
Salt & Pepper, to taste
Paprika, to taste

1. Preheat the oven to 350 degrees F.

2. Combine the artichokes, spinach, 1 &1/4 of Parmesan cheese, 1&1/4 cups of Monterey Jack cheese, cream cheese, sour cream, mayo, garlic, onion, red pepper flakes and salt & pepper in a large bowl mix well.

3. Spoon artichoke mixture into a 1-1/2- quart baking dish.  Sprinkle the remaining cheeses on top, and then sprinkle with paprika.  Bake for 30 minutes.  Serve warm with tortilla or pita chips, crackers or vegetables.

Recipe adapted from: Browneyedbaker

Reuben Spread

 

 Hot Reuben Spread 

This is a delicious spread.  I love the tanginess of all the flavors that make up this recipe.  Serve with toasted squares of rye and pumpernickel bread.  

1 - 8oz cream cheese, softened

1/4 cup mayo

1 tablespoon ketchup

1 whole pickle, finely diced

1 small onion, finely diced

1 can chopped sauerkraut, drained and rinsed

1/4 pound thinly sliced deli corned beef, chopped

4 slices Swiss cheese, chopped

In a small crock-pot combine cream cheese, mayo, ketchup, pickle and onion.  Stir to combine  Add in kraut, corned beef and cheese; mixing well.   Cover and cook for 1 to 2 hours on low, or until the spread is smooth and the cheese is melted.  Serve hot.

Simple Tuna Salad

It's been so hot in the south - who wants to cook? Not this earthling. :)  I say that because; We're going to have solar plasma spewing at us tonight.  Well, not technically right at us.  Sounds Sci-Fi,  doesn't it.
Here's the link if you're interested. 

So, as I was saying ... lets have something light, cool and refreshing tonight.  And those of you lucky enough to see the Northern Lights ... Happy stargazing and enjoy!


  
Tuna Salad with Swiss Cheese & Crackers - for one

6 oz. canned Solid White Albacore Tuna in water, drained & flaked
Drizzle of olive oil
1/2 tsp. fresh dill, chopped
1/2 tsp. fresh chives, chopped
1 tsp. fresh squeezed lemon juice
Couple dashes of celery seed
Mayo, to taste
Salt & Pepper, to taste
Swiss Cheese & Crackers


Combine drained tuna in a small bowl, drizzle with olive oil.  Add dill, chives, lemon juice, celery seed and mayo; mix well.  Add salt & pepper to taste.  Serve with Swiss Cheese and crackers.   


Makes an excellent light meal or snack for one.

Tomato Phyllo Pie

I've been wanting to make this for the longest time.  Tonight, I finally did.  It was fantastic.  Please feel free to adjust the toppings to your liking.

*can't you just hear the crunch*



Here's what I used:


Tomato Phyllo Pie
Recipe adapted from: RelishMag

1/4 cup butter, melted
2 large garlic cloves, crushed
1 pinch of dried oregano and Italian seasoning
8 phyllo sheets
1-1/2 cups mozzarella, shredded
3 medium red, yellow and green tomatoes, thinly sliced (drain on paper towels to remove excess moisture)
4 oz. crumbled feta cheese (more or less)
1/3 cup chopped fresh basil  (basically a good handful)
 Parmesan, shredded; to taste 


Line a large baking sheet with parchment paper.  Preheat oven to 375F

Combine butter, garlic, oregano  and Italian seasoning.  Place one phyllo sheet on pan with parchment paper.  Brush with butter mixture.  Repeat with remaining phyllo sheets and butter mixture.

Sprinkle phyllo with mozzarella to within 1 inch from edges, top with sliced tomatoes.  Sprinkle with feta cheese, basil and parmesan.  Roll phyllo edges to form a rim.   At this point you might want to brush on a little more butter to help hold phyllo.  Bake 20 to 25 minutes until phyllo is crisp and cheese is melted.

Eat & enjoy!  And just hope that there aren't too many people around that enjoys this better than you do.  :)

Fried Green Tomatoes

Our first green tomatoes of the season ...

bet you can't tell what I'm going to do with them ...

 

First, dredge in cornmeal ...  yes, just cornmeal, no flour.

And fry.  I use olive oil - or sometimes canola oil - or both.

You guessed it ...   :)



Fried Green Tomatoes

Fry until golden brown - serve hot.  Season with salt & pepper, of course!

That's as simple as it gets.

Hope you enjoy these tart, garden gems.

Fried Green Tomatoes
Printable Recipe

Oil, for frying
2 - medium green tomatoes, sliced
1/2 to 3/4  cup cornmeal
salt & pepper to taste

In a non-stick pan, heat oil over medium heat.  Meanwhile;  Dredge sliced green tomatoes in cornmeal and fry until golden brown on both sides; drain on paper towels. Season with salt and pepper.  Serve hot.

Cheese Sticks

Would anyone like a Cheese Stick?

Mozzarella Cheese Sticks
Printable Recipe

2 eggs, beaten
1 cup Italian bread crumbs
1 cup panko bread crumbs
1/2 tsp. garlic salt
1/2 tsp. onion powder
1 cup cornstarch
1 package mozzarella string cheese

• Beat eggs in a small bowl; set aside
• Mix the Italian bread crumbs, Panko bread crumbs,  garlic salt and onion powder in a medium bowl; set aside.
• Put the cornstarch in a medium bowl; set aside.
• Cut cheese sticks in half.  One a time, dip cheese sticks in egg mixture, roll in cornstarch, dip back into egg mixture,  then roll in bread crumbs.  Continue this process until all the cheese sticks are coated.
• Place cheese sticks in the freezer for approx. one hour.
• Fry in canola oil until golden brown. approx. 1- 1/2 to 2 minutes.  
• Drain on paper towels.
• Sprinkle with powdered parmesan and serve with ranch, or marinara sauce.

*keep a close eye on them because they will fry up in a hurry*

Enjoy!