Spinach Artichoke dip

Creamy Spinach Artichoke dip

I love this dip.  This is a great way to get veggies in my daughter that hates veggies.  Both daughters.  My almost 2 year old loves to dip with her pita.  When I order this dish in a restaurant it is always delish but I end up walking away with a ton more sodium than I planned.  This dish is not salty.  There is no need to add salt though.  There is plenty of flavor added from the cheeses.  I made this for Super Bowl and just recently for the post-Valentines party feast.  Enjoy!

Adapted from: Allrecipes.com

Ingredients:
4 cloves minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container light Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Directions:
1.    Preheat oven to 350 degrees F (175 degrees C).
2.    Mix together all the ingredients. Place in an 8x8 baking dish.
3.    Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm with pretzel chips, sliced baguette, tositios

Two bite Chocolate pies

I love bite size treats that do not require utensils.  It makes sneaking these treats easier.  I made these for new year's and a football party.  I don't think there is an occaision that you can't have these chocolatey goodness.  If you are really strapped for time, you can try to make this recipe with chocolate pudding.  I think it would be a little lighter than the actual recipe below. The actual chocolate pies can be made ahead of time by a day or so and then you can top with the cream before you serve it.  Don't use silicone mini-muffin trays - the shell won't harden.
 

Adapted from: Myrecipes.com

Ingredients:

Cooking-oil spray

About 30 chocolate cookies, such as Nabisco Famous Chocolate Wafers

3/4 cup sugar, divided

1/2 teaspoon coarse salt

2 large eggs (1 separated)

1/2 cup chopped bittersweet chocolate

1 tablespoon butter

2 tablespoons cornstarch

5 teaspoons Dutch-processed unsweetened cocoa powder, divided

1 cup milk

1/2 cup heavy whipping cream

Directions:

1. Preheat oven to 350°. Spray mini-muffin trays with cooking spray. Use the food processor with the cookies to make fine crumbs. Measure; return 1 1/2 cups crumbs to food processor, along with 1/4 cup plus 2 TBSP sugar, the salt, and 1 egg white. Pulse to blend evenly.

2. Spoon 1 TBSP crumb mixture into each muffin cup. Press crumbs over bottom and up sides of cups. Bake until set, 15 minutes.

3. Put chocolate and butter in a microwave-safe container and heat in 30-second intervals, stirring often, until melted.

4. In a small bowl, combine 1/4 cup sugar, the cornstarch, and 4 tsp cocoa. Pour in a few TBSP of the milk and whisk into a smooth paste; whisk in remaining milk. Transfer to a small saucepan and cook over medium heat until thickened and large bubbles appear, about 3 minutes.

5. Put extra yolk and remaining egg into a medium bowl. Whisk in about 1/2 cup hot milk mixture. Scrape egg-milk mixture into milk mixture in pan and cook, whisking, until just starting to boil, about 30 seconds. Whisk in melted chocolate and butter.

6. Spoon hot filling into chocolate shells. Press plastic wrap over surface of mini pies to prevent a skin from forming. Chill until set, at least 1 hour and up to 2 days.

7. Remove pies from trays. Whisk cream with remaining 2 TBSP sugar into soft peaks. Spoon a dollop of cream onto each mini pie. Dust pies with cocoa or sprinkles.

Makes 24

Lemon Cookie Tarts

Yummy sweet tarrtness

I made these yummy tarts for the wine party last year and also for new years.  They are the perfect little bite size sweet and tart.  I warn you.  Use a metal pan for these tarts.  The silicone pan did not firm up the tart shell.  The tart shell is delish.  Don't substitute with pre-made tart shells.  The almond extract gives it a rich flavor.  The tarts definitely billow up when cooked.  Don't worry.  Take a small teaspoon and press it down so it can be filled. 

Adapted from: Food.com
Ingredients:
1/2 cup  sugar                                                                           
1/2 cup  butter                                             
1/2 cup  powdered sugar                                      
1/2 cup vegetable oil                                          
1 egg                                                   
1/4 teaspoon almond extract                                 
1/2 teaspoon baking soda                                      
1/2 teaspoon cream of tartar                                      
2 cups flour                                              
1 cup lemon curd             
1/2 cup  sweetened condensed milk   

  
Directions:      

1. In food processor pulse sugar, powdered sugar and butter till creamy. I do detest taking my food processor out, but this is quick.
2. Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.  Chill the dough 15 minutes wrapped in plastic wrap.
3. Spray mini muffin tins with Pam, place one TBSP rolled ball of dough into each muffin.
4. Use your thumb or bottom of a shot glass to form the dough to the muffin pan.
5. Bake at 350°F for 9 minutes or until dough is slightly firm but not set. Remove and reshape.  They might close up like a I said.  Just use a spoon to push it away. 
6. Bake 2-3 minutes longer or until edges of shells are firm and golden. Let the tart shells cool in the pan for 5 minutes.  If you move them before hand....beware you will have a mishapen tart.
7. Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
8. Cool completely before filling.
9. For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
10. Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.

Italian wedding soup

It is that time of the year for soup.  In DC it's not that cold, but definitely cool enough for some warm soup to fill up the belly.  In this month's Food network magazine there is a great "healthy" Italian wedding soup.  The flavor of the soup is pretty good.  It does have a veggie taste to it- AKA healthy  Don't make this soup if you are craving a heavy meat filled soup.  I made a few modifications due to my lacking Parmesan rind.  Unfortunately soup does fare well in pictures.  I took a snap shot of this soup and it looked like colored lumps covered in green blankets. 

Adapted from: Food Network
Ingredients:
1TBSP Olive oil
1 small onion finely chopped
3 carrots, finely chopped
2 cloves garlic finely chopped
2 tsp worcestershire sauce
2 tsp chopped fresh sage
3 cups chicken broth
1/2 cup of grated parmesan + 1 TBSP
1/2 lb ground pork
3 tbsp breadcrumbs preferable panko
3/4 cup orzo
8 ounces baby spinach

Directions:

1.  Heat the olive oil in the dutch oven or large pot and saute the onion and carrots until they are softer - approximately 4 mins. Add one chopped clove of garlic and 1 tsp of worcestershire sauce and sage.  After a min add the chicken broth + 3 cups of water + parmesan.
2. In a small bowl mix the pork, breadcrumbs, 1 tbsp grated parmesan, one clove of garlic, and 1 tsp of worcestershire sauce.  Form the meatballs into 1 inch each.  
3. Bring the soup to a boil and then stir in the orzo.  After 6 minutes, start adding the meatballs until they float, another 4 minutes.  Then stir in the spinach.  It should wilt after a minute.  Lade and serve with grated parmesan on top.

Creamy Chicken Pasta Soup

Yummy goodness

It was a soup kind of day.  Long weekend in January with the wind blowing everywhere today making it feel much colder than it really was.  The truth be told...I made this soup on Saturday AM for the Rising Hope crowd.  My fearless Rising Hope captain pulled this recipe out of his book and I was salivating by the end of making the meal.  I had no choice, but to go home and make my own!  I made some changes based on what I knew my family liked and I read the reviews on epicurious.  Even my one year old ate the noodles (that isn't the surprise), the chicken, the vegetables and drained the bowl to the last drop of soup. Mo soup Mo soup she screamed.

adapted from: Bon Appétit

Ingredients:
3 tablespoons butter
4 ounces button mushrooms, sliced
1 cup sliced celery
1 cup diced carrots (about 2 medium)
1 medium onion, chopped
3 tablespoons all purpose flour
6 cups chicken stock or canned low-salt chicken broth
1 TBSP herbes de provence
1 tsp sage
1/2 rotisserie chicken shredded
1 cup ditalini pasta
1 cup of peas
1.5cups half and half
3 tablespoons fresh lemon juice
 
Directions:
1.  Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes.
2.  Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently.
3.  Add half and half and herbs and simmer 5 minutes. Add shredded and simmer until cooked through, about 5 minutes.
4.  Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
5.  Bring chicken soup to simmer. Mix in cooked pasta and peas and simmer 5 minutes.
6.  Mix in lemon juice; season to taste with salt and pepper.

Mushroom and Chicken Risotto

Originally this recipe is just mushroom risotto.  I can't remember where I got this recipe from. It was in my recipe box.  I had planned to make it on a night that we wanted to be meat free.  However, I had some yummy chicken and ended up throwing it in.  Risotto is this thing that everyone thinks it is hard to make because it sounds so complicated. WRONG.  It is easy, but you need to baby sit it.  You can't just throw it in a pot and expect it to done in an hour.  This particular recipe is not as rich as other recipes I have made.  The mushroom flavor is not strong throughout dish.  Next time I might add some of the juice from rehydrating the shiitake mushrooms.

Ingredients:
                               
2 Tbsp butter
2 cups mushrooms such as baby bella shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup dry white wine
4 pieces of chicken thighs or drumsticks
5-6 cups water
2 shallots chopped
1 3/4 cups arborio rice or other risotto rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Directions:
1.  Bring chicken and water to a boil with salt.  Let the pot simmer for 1 hour.  At this point the chicken and broth will be ready. Ensure you have about 5 cups of broth.
2. Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes. Add the rice and stir to combine.
3. Add wine, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering broth, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly. Wait until the broth is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy. Shred the chicken and toss into the risotto.
4. Stir in the Parmesan cheese and season to taste with salt and pepper. And Serve.

Blackberry Kiwi

I took off yesterday from juicing.  So today I need two juices.  Time for a juice that is more of a dessert juice.  No veggies in this juice.  I'm finding it hard to keep with fresh fruit.  I ended up using the frozen type of blackberries as that was much more cost effective!  This juice will be on the regular menu.

Ingredients:
1/4 large Pineapple, core removed and roughly cubed (1 large cup of canned pineapple)
1 cup Blackberries
1 Kiwi Fruit
1/4  Pear
1/4 cup Coconut Water