Alfredo Spinach Artichoke Dip

This is one of my favorite appetizers for the holidays, Super Bowl parties, or any kind of get together. It is so easy and delicious. And, if you are really in a time crunch, you can use a good jarred Alfredo sauce instead of making your own. You could also easily add shrimp or crab to this dip for even more flavor! How much better can it get?

Ingredients

1 9 oz. package chopped spinach, thawed and well drained
1 14 oz. can artichoke hearts, drained and rough chopped (I highly recommend you do not use a marinated artichoke)
1 stick butter
2 c. heavy cream
1-1/2 c. freshly grated Parmesan cheese
1/4 c. shredded Parmesan cheese
2 tsp. grated garlic (or garlic paste)
1 baguette or crackers of your choice


Directions

1. Preheat oven to 350 degrees.
2. Add well-drained spinach and artichokes to an oven safe dish. It is very important that these are well drained...the extra liquids will make your dip soupy if you don't.
3. In a medium sauce pan on low heat, melt butter and add garlic and warm through.
4. Add cream and simmer until the cream is warmed all the way through (about 5 minutes).
5. Add cheese and whisk until cheese is melted and your sauce is smooth.
6. Add to your sauce to the spinach/artichoke mixture and stir well.
7. Place the dip mixture in the oven and bake 15 minutes.
8. Remove from oven and stir, top with the shredded Parmesan cheese and return to the oven for 15 additional minutes.
9. Slice your baguette on a bias and lightly dip in olive oil (I keep a container of crushed garlic and olive oil in my fridge). Put the slices on a cookie sheet and place in your preheated oven. 
10. Remove all from the oven and enjoy!

Shrimp Cheese Ball

This recipe is one that my sister gave me over 25 years ago and I have used it ever since for Christmas celebrations at the office and at home.   This is not only a wonderful appetizer for the holidays but also wonderful to serve for super bowl parties, weddings, or just for the fun of it.  I like it for Christmas because of the red coloring and taking all of 5 minutes to throw together can be used in a pinch.  If you like shrimp and cocktail sauce you will absolutely LOVE this.   What’s not to love right?  I chose a Christmas theme for these pictures and even swirled a little bit of green food coloring through the ball but you can use your imagination and make it to fit any occasion.

Ingredients:

1  8 oz. block of cream cheese

2 cans of tiny shimp (well drained)   divided.

1 tsp of lemon juice

1/8 tsp of Old Bay seasoning

Approx.  ¾ cup of ketchup

1 to 1 ½ tsp of horseradish

Instructions:

Mix together the cream cheese with 1 can of shrimp (make sure it is well drained), lemon juice and Old Bay.  The shrimp will crumble as you mix.  I use my hands.  When it is all well mixed, form the mixture into a ball and set on serving dish.  Cover and put in the refrigerator. 

In a separate bowl mix together the ketchup, horseradish and the 2^nd can of shrimp.   You may add more or less ketchup but it needs to be fairly thick.  Cover and place in the refrigerator. 

Right before you are ready to serve, remove both the ball and the topping and apply the topping on the ball to cover completely.   Serve with crackers of your choice.

NOTES:   I buy 3 cans of shrimp and divide them 1 ½ per each the ball and the topping.  It doesn’t taste any different but I just like the extra shrimp especially in the topping because it keeps it thick.  ALSO, when I take the topping out of the refrigerator there is usually a little bit of water on top – I carefully drain that off and blot the topping with a paper towel. 

Hamburger Steak with Mushroom and Onion Gravy and Bacon-wrapped Asparagus

This week's recipe is a quick, but yummy weeknight meal...and a bonus side dish. The best part, this comes together in just a few minutes and in one pan!

Hamburger Steak Ingredients:
1-1/2 lb. ground beef 
1/2 tsp. ground black pepper
1 tsp. salt
3 Tbsp. soy sauce
2 Tbsp. minced garlic
1 tsp. onion powder

Onion and Mushroom Gravy Ingredients:
1 medium onion, sliced
8 oz. sliced crimini (baby portabella) mushrooms or 2 cans of mushrooms
1 pkt. brown gravy mix
1 c. water

Bacon-wrapped Asparagus:
3 asparagus spears for each bundle, trimmed (2-3 bundles per person)
1 slice bacon for each bundle


Directions:

1. Preheat oven to 325 degrees.
2. Combine all hamburger ingredients and form patties about 4 inches around and 1/2 inch thick (you should get 4-5 patties from this).
3. In a large pan, heat a drizzle of olive oil over med-high heat.
4. Add the hamburger steaks and brown quickly. Remove from pan and set aside.
5. In the same pan, add your asparagus and cook the bacon through on all sides, turning to cook as needed.
6. Place the asparagus on a paper towel lined cookie sheet to absorb the grease, and place in the oven to finish cooking and hold while you make your gravy.
7. Add the sliced onion to the same pan and cook until translucent. Add mushrooms, brown gravy mix, and water. Turn pan down to medium low.
8. Add the hamburger steaks into the gravy and simmer until cooked through and gravy has thickened.

Robin’s Chili & Potatoes

Since the weather is getting colder my favorite things to eat are soups, top of my list is chili.  My mom & my granny always made chili with potatoes in fact I grew up thinking that was the way it was supposed to be.  Now my family loves it too.  My sister makes mashed potatoes and puts her chili over it.   I like it both ways, let me know what you think.  :)

Ingredients:

1 ½ lbs of hamburger

1 small onion

½ bell pepper

2 ribs of celery

2 cans, 29 oz each of tomato sauce

2 cups of water.

1 small can, 6 oz. of tomato paste

1 or 2 cans of kidney beans (I use 2 but I like a lot of beans)

1 clove of garlic minced

4 Tbsp of chili powder

1 tsp of ground cumin

1 tsp of sugar (I use Splenda or Stevia)

½ tsp of ground black pepper

Salt to taste

2 – 3 medium to large potatoes

Shredded cheddar cheese (optional)

Brown beef with onions and garlic over medium heat, drain off grease.  (I use extra lean ground beef – 95% or higher), peel and dice potatoes, set aside in pot of water.   In pot that you browned the burger in, add all the rest of the ingredients except for the shredded cheese,  drain the potatoes and add those also, stir to mix well.     Cover and cook on medium heat until potatoes are done, stirring occasionally.    Serve with shredded cheese on top and with crackers or homemade rolls.  

Pumpkin, Sage, and Gruyere Sourdough Bread

Pumpkin is perhaps the favorite fall flavor. This recipe uses pumpkin to add a sweet background to this savory sourdough bread with sage and Gruyere cheese. The full bread recipe is right below the picture, followed by the starter recipe.

We have all heard stories about Sourdough Starter being passed down through generations, for hundreds of years, in French families. I liken it to Friendship Bread starter, as long as you feed it, it can last in your fridge for a very long time. The longer you have it the better it gets and, since you have to remove some every week, you can share with your friends and family.

Ingredients:

1 envelope active dry yeast (2 ¼  teaspoons)
3/4 cup water, lukewarm (divided)
1 cup sourdough starter
2 tablespoons sugar or honey

1 tablespoon rubbed sage, ground in spice grinder

1 cup grated Gruyere cheese, divided

1 cup pureed pumpkin
3 tablespoons butter, melted
2 teaspoons salt

1 lightly beaten egg
4 ½ - 5 cups all-purpose flour, sifted

Directions:

1. Dissolve yeast in ¼ cup water. In a large mixing bowl combine ½ cup water, starter, sugar, butter, dissolved yeast, salt, sage, pumpkin, and ½ cup Gruyere. Blend well. Gently stir in flour. Turn dough out on floured board and knead dough for about 5 minutes, adding more flour (if necessary) to prevent dough from being sticky.

2. Place dough in a lightly greased bowl, turning dough to coat the top. Cover with a towel and let rise until doubled (about 1 1/2 hours).
3. Punch down and divide in half. Shape into 2 round loaves and place on a parchment lined cookie sheet (or two if you don’t have one large enough) about 4" apart. Cover and let double in size (about 1 hour).

4. Score the top of your loaves with a sharp knife, brush with egg, and top with the remainder of the Gruyere.
5. Preheat oven to 400°F Bake 15 minutes; reduce heat to 375°F and bake an additional 20-25 minutes longer or until bread sounds hollow when tapped. Remove from pan and cool.

Sourdough Starter:

TIP: a glass bowl is best, but definitely avoid metal.

Day 1: 1/2 c. Flour, 1/2 c. filtered water, mix well, cover lightly and leave to begin fermenting (I put mine on top of the refrigerator)

Day 2: 1/2 c. Flour, 1/2 c. filtered water, mix well, cover lightly, and return to your spot of preference. Your starter should be bubbly on the top...perfect!

Day 3: 1/2 c. Flour, 1/2 c. filtered water, mix well, cover lightly, and return to your spot of preference. By now, you should be able to smell the sour smell you are looking for. HINT: Don't be alarmed if your starter separates...these are the natural alcohols produced by the fermenting process.

Day 4: Your starter should be ready to use...depending  on how much it has fermented. If you don't think it is sour enough, add 1/2 c. Flour, 1/2 c. filtered water, mix well, cover lightly, and return to your spot of preference.

Day 5: You should definitely be ready to go now! You can now cover and store your starter in the fridge.

REMINDER: Whatever you take out for your recipes, replace with equal parts of flour and water. 

Your starter is should also be fed once a week. Remove a cup of starter, and feed with 1/2 c. Flour and 1/2 c. filtered water, stir well and return to your fridge.

Coconut Cream Pie

Coconut Cream Pie

1 9" pie shell -baked & cooled completely.

Pie Filling

1 cup sugar

3 egg yolks

1/4 cup cornstarch

2 cups milk

1 Tbs. butter

1 tsp. vanilla

1  1/2 cups coconut

Meringue

3 egg whites

1/8 tsp. of cream of tartar for each egg white

4 Tbs. sugar

1 tsp. vanilla

Take the eggs out of the refrigerator an hour or so before you are going to make the pie.  A key to getting a good high meringue is that the egg whites be at room temperature.

Place the pie shell on a cookie sheet. Bake the pie shell in a 350 degree oven just until it's lightly browned.  About 15 minutes.

Whisk together the sugar, egg yolks, cornstarch and milk in a pan over medium heat.  Stir frequently until it starts to thicken and bubble.  Once it is thick add the butter, vanilla, and a cup of coconut and stir together.  Pour filling into the pie shell. 

For the meringue, beat the whites with an electric mixer on medium speed until stiff peaks form. Gradually add in 4 Tbs. of sugar, 1 Tbs. at a time beating a few seconds in between.  Change the speed to high and continue beating.  Then  add in the cream of tartar and 1 tsp. of vanilla. Be careful on the vanilla or it will change the color of your meringue or use the colorless.  Make sure your bowl and beaters are completely clean and dry before you start making the meringue.   Any oil or residue will cause the meringue not to be high and light.

Spread the meringue over the pie and be sure to seal the meringue to the edges of the crust all the way around.  Sprinkle with 1/2 cup of coconut.  Place in a 350 degree oven until it just starts to brown. It takes about 10 minutes.  Watch it carefully because ovens vary. 

New Classic Meatloaf

This is the second installment of the recipes we are re-making with a twist. Meatloaf is a classic comfort food and this recipe gives the old classic a bit of a pop. 

Ingredients:

1½ lbs. ground beef (I use ground chuck)

2 eggs

1 c. milk

½ c. finely chopped onion

2 Tbsp. dried parsley

1 tsp. rubbed sage

1 tsp. sea salt

2 Tbsp. diced fresh bell pepper (I used an orange bell pepper, but you can use any that you have)

1/8 tsp. ground black pepper

½ c. artisan bread crumbs (I used an asiago cheese bread, which I dried in the oven and ran through the food processor)

Glaze:

¼ c. ketchup

2 Tbsp. dark brown sugar

1 tsp. dried mustard

½ tsp. cayenne pepper

Directions:

1. Preheat oven to 350 degrees.
2. Combine eggs, milk, onion, parsley, sage, bell pepper, and black pepper. Set aside and allow parsley and sage to re-hydrate.
3. Once hydrated, add this mix to the bread crumbs. Allow to set for 5 minutes.
4. Add to ground beef and mix well.
5. Pour the mixture into a bread pan (8x4x4).
6. Bake for 35 minutes.
7. Remove from oven, spoon off any excess grease.
8. Pour glaze over the top and return to the oven for 35 minutes.
9. Allow to rest (stand) for 10 minutes before serving.
10. Enjoy!!