Just another Dip to add to my collection of Dip recipes available on the Blog.
You'll need a 9"- 10" Cast Iron Skillet.
Spinach and Artichoke Dip, Broiled and served in a Cast Iron Skillet.
Sauce:
1/4 C Butter
1/4 C Flour
2 1/4 C Heavy Cream
1/8 tsp Nutmeg
Salt and Pepper to taste
In a Saucepan:
Melt Butter on medium heat.
Whisk in Flour and cook for a minute to create a roux.
Add :
Heavy Cream
Whisk continuously until it begins to bubble.
Season with Salt and Pepper.
Reduce heat to low, cover and simmer, stirring occasionally for 20 minutes.
If the sauce appears too thick, add a small amount of Cream. If it's too thin, add a pat of Butter with an equal amount of Flour and whisk well.
Remove from heat and transfer to a small bowl.
Additional Ingredients:
3/4 C shredded Gruyere Cheese
1/2 C shredded Mozzarella Cheese
3 TBS grated Parmesan Cheese
1 TBS Butter
2 C chopped fresh Baby Spinach Leaves
1 - (6.5oz.) jar of Artichoke Hearts, drained and chopped well.
Return the saucepan to the stove on medium heat with 1/2 C of the Sauce
Reheat the Sauce.
Add:
1/2 C of the Gruyere Cheese
Mozzarella Cheese
Parmesan Cheese
Stir well just until the cheese has completely melted.
In the Cast Iron Skillet on medium heat:
Butter, heat until melted,
Add:
Spinach
Artichokes
Saute just until heated and wilted.
Add remaining Sauce and stir to combine well.
Sprinkle evenly with the remaining Gruyere Cheese. Do not stir.
Place under a broiler and heat until the Cheese is melted and golden brown.
Serve Hot from the skillet with:
Crispy Herbed Flatbread, (purchased or recipe on the blog)
Toasted slices of a French Baguette
Tortilla Chips
An assortment of your favorite Crackers
Enjoy!
Peace in the Kitchen!
Thursday, March 26, 2015
Wednesday, March 25, 2015
Tomato Basil and Feta Dip
Not much to to say about this recipe. It's just delicious.
Serve it with some Crispy Flat Bread , Pita Chips or Toasted Slices of a French Baguette.
3/4 C Plain Yogurt
1/2 C Crumbled Feta Cheese
1/3 C Sun Dried Tomatoes in oil, drained
1 TBS of the Oil from the Tomatoes
1/8 tsp Pepper
2 TBS chopped fresh Basil Leaves, more or less to taste.
2 TBS finely chopped Kalamata Olives, more or less to taste.
Chopped Pine Nuts to garnish
In a Food Processor:
Yogurt
Feta Cheese
Tomatoes (you can roughly chop them before processing them)
Oil
Pepper
Process until slightly chunky.
Don't puree it.
Add Basil and Olives and pulse just to incorporate.
Refrigerate until ready to serve.
Just before serving, sprinkle evenly with Pine Nuts.
Don't forget the crackers or bread to serve.
Enjoy!
Peace in the Kitchen!
Serve it with some Crispy Flat Bread , Pita Chips or Toasted Slices of a French Baguette.
3/4 C Plain Yogurt
1/2 C Crumbled Feta Cheese
1/3 C Sun Dried Tomatoes in oil, drained
1 TBS of the Oil from the Tomatoes
1/8 tsp Pepper
2 TBS chopped fresh Basil Leaves, more or less to taste.
2 TBS finely chopped Kalamata Olives, more or less to taste.
Chopped Pine Nuts to garnish
In a Food Processor:
Yogurt
Feta Cheese
Tomatoes (you can roughly chop them before processing them)
Oil
Pepper
Process until slightly chunky.
Don't puree it.
Add Basil and Olives and pulse just to incorporate.
Refrigerate until ready to serve.
Just before serving, sprinkle evenly with Pine Nuts.
Don't forget the crackers or bread to serve.
Enjoy!
Peace in the Kitchen!
Shepherd's Pie baked in a Muffin Tin
I dedicated an entire post to Muffin Tin recipes. I have a Cookbook of Muffin Tin recipes. Baking Savory dishes in a Muffin Tin is easy and convenient for a family gathering or a party.
This one is adapted from a Pillsbury recipe.
Shepherd's Pie baked in a Muffin Tin.
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 Cup regular sized Muffin Tin, un greased.
A 4" round Cookie Cutter
1 box of Pillsbury refrigerated Pie crust, thawed.
1 1/2 C Green Giant Steamers frozen mixed vegetables
1 TBS Butter
1/2 medium onion, diced
2 TBS Vegetable Oil ( if you use a Vegetarian Meatless Ground)
1/2 pound of ground beef, I use a Vegetarian Meatless Ground from Yves or Helen's Kitchen Organic Meatless Italian Sausage
1/3 C Beef Broth, Vegetarian No Beef Savory Broth or Vegetable Broth
1/4 tsp Salt
1/8 tsp Pepper
3 C of Mashed Potatoes. (homemade, a bag of refrigerated mashed potatoes or made from a box of dried mashed potatoes.
Unroll the thawed crust.
Roll each one to 12" in diameter.
Cut 6 rounds from each crust.
Tuck 1 round into each cup.
Bake for 7 - 11 minutes.
Remove the pan and set aside.
In a small microwave safe glass bowl:
Heat the vegetables, covered with plastic wrap, in a microwave for 3 minutes. Set aside.
In a large skillet on medium heat:
Add butter and heat until melted.
Saute Onion for 3 - 5 minutes.
Add Beef and cook for an additional 5 - 7 minutes. (if using Vegetarian Meatless Ground, add the Vegetable Oil)
Add:
Broth
Salt
Pepper
Cook an additional 3 - 5 minutes.
Add the Vegetables and stir well.
Fill each crust with some of the mixture. (about 1/4 C)
Spoon at least 1/4 C of Mashed Potatoes on top.
Bake for 20 - 25 minutes. The Potatoes should be golden brown.
Remove the pan to a rack and cool for 10 minutes before serving.
Enjoy!
Peace in the Kitchen!
This one is adapted from a Pillsbury recipe.
Shepherd's Pie baked in a Muffin Tin.
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 Cup regular sized Muffin Tin, un greased.
A 4" round Cookie Cutter
1 box of Pillsbury refrigerated Pie crust, thawed.
1 1/2 C Green Giant Steamers frozen mixed vegetables
1 TBS Butter
1/2 medium onion, diced
2 TBS Vegetable Oil ( if you use a Vegetarian Meatless Ground)
1/2 pound of ground beef, I use a Vegetarian Meatless Ground from Yves or Helen's Kitchen Organic Meatless Italian Sausage
1/3 C Beef Broth, Vegetarian No Beef Savory Broth or Vegetable Broth
1/4 tsp Salt
1/8 tsp Pepper
3 C of Mashed Potatoes. (homemade, a bag of refrigerated mashed potatoes or made from a box of dried mashed potatoes.
Unroll the thawed crust.
Roll each one to 12" in diameter.
Cut 6 rounds from each crust.
Tuck 1 round into each cup.
Bake for 7 - 11 minutes.
Remove the pan and set aside.
In a small microwave safe glass bowl:
Heat the vegetables, covered with plastic wrap, in a microwave for 3 minutes. Set aside.
In a large skillet on medium heat:
Add butter and heat until melted.
Saute Onion for 3 - 5 minutes.
Add Beef and cook for an additional 5 - 7 minutes. (if using Vegetarian Meatless Ground, add the Vegetable Oil)
Add:
Broth
Salt
Pepper
Cook an additional 3 - 5 minutes.
Add the Vegetables and stir well.
Fill each crust with some of the mixture. (about 1/4 C)
Spoon at least 1/4 C of Mashed Potatoes on top.
Bake for 20 - 25 minutes. The Potatoes should be golden brown.
Remove the pan to a rack and cool for 10 minutes before serving.
Enjoy!
Peace in the Kitchen!
Tuesday, March 24, 2015
Crispy Herbed Flatbread to serve with Hummus
I'm posting this recipe to accompany my latest recipe for Jalapeño Hummus.
Crispy Herbed Flatbread:
Here's what you'll need:
Preheat the oven to 450 degrees.
A Sheet pan that will be preheated and then lined with Parchment Paper to bake the Flatbread.
2 C Flour
1 tsp Salt
3/4 C Beer
3 TBS Olive Oil
1 Clove of Garlic, crushed
A mixture of dried herbs. (Thyme, Rosemary, Oregano, Marjoram) You can also use fresh herbs.
In a small bowl:
Olive Oil / Garlic
Set aside.
In a separate bowl, sift together:
Flour
Salt
Add:
Beer
Mix with your hands until it forms a dough.
Knead it for 5 minutes and allow to rest for 10 minutes.
On a floured surface:
Roll out a very thin.
Transfer it to a piece of Parchment Paper that has been precut to the size of the Sheet Pan.
Brush the dough with Oil.
Sprinkle evenly with as much or as little herbs according to taste.
(at this point you can also sprinkle with a bit of Sea Salt to taste)
Transfer the dough, on the paper, to the Sheet Pan.
Bake for 5 - 10 minutes, until crispy and golden brown.
Remove the pan to a rack to cool just until you are able to touch it.
Break apart and serve warm with Hummus.
Enjoy!
Peace in the Kitchen!
Crispy Herbed Flatbread:
Here's what you'll need:
Preheat the oven to 450 degrees.
A Sheet pan that will be preheated and then lined with Parchment Paper to bake the Flatbread.
2 C Flour
1 tsp Salt
3/4 C Beer
3 TBS Olive Oil
1 Clove of Garlic, crushed
A mixture of dried herbs. (Thyme, Rosemary, Oregano, Marjoram) You can also use fresh herbs.
In a small bowl:
Olive Oil / Garlic
Set aside.
In a separate bowl, sift together:
Flour
Salt
Add:
Beer
Mix with your hands until it forms a dough.
Knead it for 5 minutes and allow to rest for 10 minutes.
On a floured surface:
Roll out a very thin.
Transfer it to a piece of Parchment Paper that has been precut to the size of the Sheet Pan.
Brush the dough with Oil.
Sprinkle evenly with as much or as little herbs according to taste.
(at this point you can also sprinkle with a bit of Sea Salt to taste)
Transfer the dough, on the paper, to the Sheet Pan.
Bake for 5 - 10 minutes, until crispy and golden brown.
Remove the pan to a rack to cool just until you are able to touch it.
Break apart and serve warm with Hummus.
Enjoy!
Peace in the Kitchen!
Monday, March 23, 2015
Trader Joe's Speculoos Cookie Butter or Biscoff Cookie Spread Bars
We recently got a Trader Joe's Market. They were the first market to sell a Cookie Butter that originated in The Netherlands. Bischoff is another new Cookie Butter Spread available in the States. I have recipes on the blog using Biscoff. I am planning to post additional Biscoff recipes on the blog.
Trader Joe's Cookie Butter Bars:
This recipe can also be made with Biscoff Spread.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" baking pan.
3/4 C Granulated Sugar, divided
1/2 C Brown Sugar
1/2 C Buttered flavored Shortening
1/2 C Speculoos Cookie Butter or Biscoff Spread
1 Egg, beaten
2 tsp Vanilla
1 tsp Cinnamon
1/8 tsp Nutmeg
1 1/2 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 C Blackberry Jam (my favorite is Bonne Maman)
In a small mixing bowl:
1/2 C Granulated Sugar
Brown Sugar
Whisk well.
In a Stand Mixer with a Paddle Attachment:
Shortening
Cookie Butter
Beat until creamy smooth.
Add:
Egg
Vanilla
Beat just until combined.
In a small mixing bowl:
Flour
Cinnamon
Nutmeg
Baking Soda
Baking Powder
Whisk well and sift together.
Add this to the Sugar mixture.
Continue to beat to create the dough.
Divide the dough in half.
Press half of the dough into the pan.
Spread Jam evenly over the dough.
Spread the remaining dough over the Jam. (I roll it out into a 9" X 9" square and transfer to the pan)
Sprinkle evenly with remaining Granulated Sugar.
Bake for 30 minutes.
Remove to a rack and cool completely.
Cut into squares and sprinkle with Confectioner's Sugar ro serve.
Enjoy!
Peace in the Kitchen!
Trader Joe's Cookie Butter Bars:
This recipe can also be made with Biscoff Spread.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" baking pan.
3/4 C Granulated Sugar, divided
1/2 C Brown Sugar
1/2 C Buttered flavored Shortening
1/2 C Speculoos Cookie Butter or Biscoff Spread
1 Egg, beaten
2 tsp Vanilla
1 tsp Cinnamon
1/8 tsp Nutmeg
1 1/2 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 C Blackberry Jam (my favorite is Bonne Maman)
In a small mixing bowl:
1/2 C Granulated Sugar
Brown Sugar
Whisk well.
In a Stand Mixer with a Paddle Attachment:
Shortening
Cookie Butter
Beat until creamy smooth.
Add:
Egg
Vanilla
Beat just until combined.
In a small mixing bowl:
Flour
Cinnamon
Nutmeg
Baking Soda
Baking Powder
Whisk well and sift together.
Add this to the Sugar mixture.
Continue to beat to create the dough.
Divide the dough in half.
Press half of the dough into the pan.
Spread Jam evenly over the dough.
Spread the remaining dough over the Jam. (I roll it out into a 9" X 9" square and transfer to the pan)
Sprinkle evenly with remaining Granulated Sugar.
Bake for 30 minutes.
Remove to a rack and cool completely.
Cut into squares and sprinkle with Confectioner's Sugar ro serve.
Enjoy!
Peace in the Kitchen!
Sunday, March 22, 2015
Jalapeno Hummus
As a vegetarian I love Hummus. I make Hippy Hummus, Roasted Red Pepper Hummus, etc. We eat a lot of recipes with Jalapeños in Texas. I was immediately attracted to this recipe. I'll be making it soon.
3 - Roasted Jalapeños , I use canned Roasted Hatch Chiles. I may even use more then 3. Add them according to your taste and heat level.
5 whole cloves of Garlic
1 - 15oz. can of Chickpeas, drained but not rinsed.
1/2 Avocado
1/4 C Tahini
The juice of 1 Lemon and 1 Lime.
1 tsp Salt
1 tsp Cumin\
A handful of Cilantro, chopped
4 TBS Olive Oil or Avocado Oil
Roasted Pepitas for garnish. (you can roast your own or..... I buy them)
In a Food Processor:
Jalapeños
Garlic
Chickpeas
Avocado
Tahini
Lemon and Lime Juice
Salt
Cumin
Cilantro
Pulse until well blended.
Drizzle in the Oil until creamy and smooth.
Refrigerate prior to serving.
Serve with Vegetables, Tortilla Chips, Pita Chips.
Enjoy!
Peace in the Kitchen!
3 - Roasted Jalapeños , I use canned Roasted Hatch Chiles. I may even use more then 3. Add them according to your taste and heat level.
5 whole cloves of Garlic
1 - 15oz. can of Chickpeas, drained but not rinsed.
1/2 Avocado
1/4 C Tahini
The juice of 1 Lemon and 1 Lime.
1 tsp Salt
1 tsp Cumin\
A handful of Cilantro, chopped
4 TBS Olive Oil or Avocado Oil
Roasted Pepitas for garnish. (you can roast your own or..... I buy them)
In a Food Processor:
Jalapeños
Garlic
Chickpeas
Avocado
Tahini
Lemon and Lime Juice
Salt
Cumin
Cilantro
Pulse until well blended.
Drizzle in the Oil until creamy and smooth.
Refrigerate prior to serving.
Serve with Vegetables, Tortilla Chips, Pita Chips.
Enjoy!
Peace in the Kitchen!
Wednesday, March 18, 2015
Baked Eggs in Hash Brown Cups
Baked Eggs in Hash Brown Cups.
This recipe is adapted from The Dallas Morning News Taste Section 3/18/2015
Here's what you'll need:
Preheat the oven to 425 degrees.
Liberally Butter the cups of a 12 C Muffin Tin
1 - 20 oz. bag of shredded Potatoes (if frozen, thaw and squeeze any excess moisture.
1 tsp Garlic Powder
1 tsp Salt
1/4 tsp Pepper
12 Extra Large Eggs
Vegetarian Bacon bits or Real Bacon Bits
Maple Syrup, warmed
In a medium mixing bowl:
Potatoes
Garlic Powder
Salt
Pepper
Toss to combine and coat well.
Evenly divide the Potatoes among the cups.
Use your hands or the back of a spoon to cover the bottom and up the sides of the cups to create a well.
Bake for 25 minutes.
The edges should be golden brown and crisp.
Crack one egg into each cup.
Season additionally to taste with Salt and Pepper.
Sprinkle the top of each Egg with Bacon Bits.
Bake for an additional 15 minutes, or until the egg whites are set according to your taste.
Remove the pan to a rack and cool for 5 minutes.
Carefully remove each egg cup from the pan.
Serve drizzled with Warm Maple Syrup.
Enjoy!
Peace in the Kitchen!
This recipe is adapted from The Dallas Morning News Taste Section 3/18/2015
Here's what you'll need:
Preheat the oven to 425 degrees.
Liberally Butter the cups of a 12 C Muffin Tin
1 - 20 oz. bag of shredded Potatoes (if frozen, thaw and squeeze any excess moisture.
1 tsp Garlic Powder
1 tsp Salt
1/4 tsp Pepper
12 Extra Large Eggs
Vegetarian Bacon bits or Real Bacon Bits
Maple Syrup, warmed
In a medium mixing bowl:
Potatoes
Garlic Powder
Salt
Pepper
Toss to combine and coat well.
Evenly divide the Potatoes among the cups.
Use your hands or the back of a spoon to cover the bottom and up the sides of the cups to create a well.
Bake for 25 minutes.
The edges should be golden brown and crisp.
Crack one egg into each cup.
Season additionally to taste with Salt and Pepper.
Sprinkle the top of each Egg with Bacon Bits.
Bake for an additional 15 minutes, or until the egg whites are set according to your taste.
Remove the pan to a rack and cool for 5 minutes.
Carefully remove each egg cup from the pan.
Serve drizzled with Warm Maple Syrup.
Enjoy!
Peace in the Kitchen!
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