Eat Drink and Blog

If you like spinach and artichoke dip, you will love this recipe.  I saw Rachel Ray make it on the Food Network and while I’m not always into her recipes, this seemed like a somewhat healthy dish that could be thrown together pretty quickly.

The original recipe calls for mint, call me crazy, but I’m pretty much all set with mint being in my food, so I left it out.  I left out the almonds too because I didn’t have any on hand.

You will need:

• 1 pound pasta.  I think ziti or rigatoni works best.
• 2-4 tbsp extra virgin olive oil
• 1 (15-ounce) can artichoke hearts, drained and quartered
• About 5oz baby spinach.  I used almost an entire package of Olivia’s Organic
• 1 shallot or ¼ chopped onion.  Both work.
• 1/2 cup chicken or vegetable stock.
• 1 or 2 cloves garlic, smashed up like a paste or use a garlic press
• About ½ cup grated Parmigiano-Reggiano cheese. I eyeball it.

Start by getting your pasta boiling in some water with salt.  You will want to reserve 1 cup of the pasta water to finish off the pesto.

In a non-stick skillet, heat about a tablespoon of evoo and sauté the artichokes until they are cooked through and turn off the heat.

In a food processor, add the spinach, shallot/onion, garlic, salt and pepper and the stock.  Turn it on and drizzle in about 2 tablespoons of evoo.

This is where it can go either way.  The first time I made this I just added the pesto to the skillet with the quartered artichokes like the recipe said. While everyone like it, my 10yr old suggested it would be better if I put the cooked artichokes into the food processer with the pesto.  I personally agree.

Chunky:  Add the pesto to the artichokes in the skillet.

Smooth:  Add the artichokes to the food processor and blend for about a minute and then dump it all into the skillet.

Turn the heat on and start stirring.  You’ll notice the pesto is pretty thick.  Slowly add the cup of pasta water to your desired consistency. I use the entire cup.

Finish it off with your grated cheese and taste.  I usually drizzle in another tablespoon of evoo into the pesto or just add it to the pasta instead to coat.  Then toss your pasta with the pesto and you are done.  Enjoy.  My girls love it.

We eat this dish hot, but I lately I’ve been making an extra batch because Haley likes it as a cold pasta salad sometimes and will take it to school for lunch.  You can add a jar of Trader Joes Roasted Peppers and even some grilled chicken.

Once I substituted quinoa for the pasta.  That night I was asked to pack an extra container to share with her friends.

For the quinoa I just buy the box at Trader Joes.  Add 3 cups of water to 1 cup of quinoa and bring to a boil.  Cover and simmer until you see the spirals form.  Then drain the excess water lay a dish towel over the pot, cover and let sit for another 5 minutes or until fluffy.

I made dinner tonight and it was GOOOOOOOOD.  So, of course, I will share it with you.

The best part, it was SUPER DUPER easy.

Ingredients:

4 Boneless, Skinless Chicken Breasts

4 Pieces of Bacon, cut in half

8 slices of Monterey Jack Cheese (I used New Zealand Monterey Jack from Trader Joe’s, it has a bit of a kick)

Seasoned Salt

Directions:

Spray a baking dish with Pam or Olive Oil

Place chicken breasts in pan

Sprinkle generously with Seasoned Salt

Place two (half) pieces of bacon on each piece of chicken, to cover it as completely as possible

Place in a 350 oven and bake for 40 minutes

Turn on the broiler ( make sure the chicken isn’t too close to the broiling unit)

Broil until the bacon is crisped

Top each breast with two slices of cheese

Place under broiler until cheese melts

Serve and enjoy!

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired.

*I learned about this thanks to Jenn.  Oddly enough, my MIL happened to have the recipe in her recipe file.*

I’m not a huge cake person but I LOVE this chocolate cake!!

Chocolate Cake

8 oz dark chocolate pieces
2/3 cup butter
1 cup of sugar
4 eggs
4 heaping tablespoons of flour
4 tablespoons unsweetened cocoa powder
1.5 teaspons baking powder
1 teaspoon vanilla
4 tablespoons of sour cream
2/3 cup heavy whipping cream
9 oz semi sweet chocolate pieces

Line cake tin with grease paper and grease, melt dark chocolate pieces over
water, beat together eggs and sugar, mix in flour, cocoa powder,
baking powder and vanilla extract.  Slowly fold in the melted butter
and chocolate mix with the sour cream.  Bake suggested temp at 350
until toothpick is clean 40 minutes…  Cut cake in half horizontally (I put half the batter into two 9 inch round cake pans and bake for about 25 minutes so I don’t have to deal with that cutting horizontally nonsense!)

Frosting:

Heat heavy cream in sauce pan so that it doesn’t burn and do not boil,
remove from heat, stir in semi sweet pieces, cool until thick. Then frost in between the two layers, and then all over the cake.

This is a really easy dip. I often make it with left over grilled salmon.

11 oz. of salmon
1 cup cream cheese
1 TBS minced onion
1 TBS lemon juice
1/2 tsp Horseradish
1/2 tsp yellow mustard
2 tsp fresh parsley
dash of salt

Put all the ingredients together in a bowl. Cut the ingredients together with a fork. Refrigerate 30 minutes or more. I serve it on Townhouse crackers.

I’m sure when this recipe started out it had a proper name, but I have no idea what it is. I call it Marilou’s Casserole after my beloved late Aunt Marilou who was my second, and sometimes first mom growing up.  She made it for us countless times during my childhood.   This is grub…good old fashioned comfort food.  It’s not pretty, but it’s warm, filling and delicious.  Serve with a salad and some warm garlic bread and you have a feast fit for any cold winter night, or anytime you need some food love.

1 lb ground beef
1 28oz can crushed tomatoes
1 medium onion, chopped
1 green bell pepper, chopped
1 tbsp Worcestershire sauce
1 tbsp ketchup
1 can cream of mushroom soup
1 ½ cup uncooked macaroni
2-3 cups shredded cheddar cheese

Brown ground beef, drain.  Put back in pan, add the tomato, onion, bell pepper, Worcestershire, and ketchup, salt and pepper to taste.  Bring to boil, then turn down heat to medium and let simmer for about 30 minutes.

Meanwhile, cook macaroni until done, pour into casserole dish, and mix with the cream of mushroom soup.  Add in meat and sauce mixture, stir to combine and then top with the shredded cheese.  Put into 350 degree oven for 30 min, or until mixture is bubbly and cheese is melted.

It took me several years to come up with the perfect whole wheat pancake recipe.  After a million gloopy, tough and/or flavorless breakfasts, this recipe is a definite keeper.

These pancakes are so delicious, no one ever suspects they’re actually packed with fiber.

This particular recipe is enough to feed a large family.  We usually have enough left over to save some for quick breakfasts during the week.

Ingredients:

1 1/2 cups all-purpose whole wheat flour

3 1/2 tsp baking powder

3/4 tsp sea salt (regular is also fine)

1 Tbsp pure cane sugar (regular white is also fine)

1 1/4 cups low-fat milk

1 egg

3 Tbsp butter, melted

1 cup apricot puree*

1 tsp vanilla

1 dash of cinnamon

Directions:

I usually preheat my griddle on medium heat while I combine all the ingredients in a large bowl.  Don’t forget to lightly spray the griddle with cooking spray!  The griddle is at the perfect heat when a splash of water will dance on it before evaporating.

The batter will be a little thicker than traditional pancake batter.  Scoop the batter onto the griddle using a 1/4 cup scoop and a spatula to “smear” it into a flattish circle.

Brown on both sides and serve HOT or WARM.

We love warm 100% maple syrup over the top, although the taste is quite different from “traditional” syrup and may take a little getting used to.

Enjoy!

*If apricots aren’t in season, keep a jar or two of apricot baby food in the pantry.  We usually stock up on apricots from a local orchard near the end of the season and puree a few pounds to keep in the freezer.  A cup of watered down banana puree will also work in a pinch.

My son found this recipe on All Recipes.com as part of a homework assignment for Spanish class. He didn’t want to make the regular tacos, enchiladas, or burritos. I am glad he found this recipe, it has become a family favorite. I serve the pork chops with spanish rice, salad and corn bread muffins. Enjoy.

4 tsp of cumin
4 tsp of chili powder
4 boneless pork loin chips (4 oz. each and 1/2 inch thick)
1 TBS vegetable oil
1-1/4 cups salsa
1tsp baking cocoa
1/8 tsp cinnamon
2 TBS minced fresh cilantro
1 green onion chopped

Combine the cumin and chili powder; rub over oth sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat.

In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. bring sauce to a boil. Reduce hear; simmer,uncovered, for 8-10 minutes or until meat is tender, turning chips once and stirring sauce occasionally. Sprinkle with cilantro and green onion just before serving

Brown together:
1/2 cup onion
1 1/2 lbs of hamburger

Add and simmer:
1 1/2 TBS flour
1 tsp garlic salt
1/4 tsp pepper

Add & cook for 10 minutes:
4 oz. mushrooms
1 can cream of chicken soup

Stir in:
1/2 cup sour cream

Serve over extra wide egg noodles

My family has sensitivity to citric acid. They love orange juice. We mix Fresca and orange juice together to make a great beverage. It is awesome for brunch. The mix is 50/50 or 60/40 we are not accurate, we just pour and drink. It is less calories too!