Thursday, July 28, 2016

Food Glorious Food

I've been enjoying trying some recipes.  Right now I'm really dedicated to trying some of the video and recipes circulating on Face book.  So tomorrow's dinner will be Honey Siracha Lime Chicken.  I think it will fabulous with a salad or on a pizza.  So this is the recipe that caught my attention this week.  Honey Siracha Lime Chicken from 12 tomatoes.  I will marinate my chicken overnight.  I will be grilling mine on my griddler for tomorrows dinner. So stay tuned for the critique.

Sunday, April 10, 2016

Spinach & Artichoke Dip

I love being home alone.  It's a nice treat from time to time.  The hubby had to go to NY and his trip was extended so I had time to myself for the many activities that I enjoy.  I can eat the way I like and when I want. So dinner one night was a Hot Spinach & Artichoke dip.

I used Alton Brown's recipe from the Food Network.  I did tweak it a bit.

Alton Brown' Spinach & Artichoke Dip

My tweaks:
1. I couldn't find frozen artichoke hearts as the recipe called for.  I used canned  that were already Quartered.  I rinsed them very well to remove any odd flavors, drained them well, and then chopped them even more.

2. I used the Whole package of cream cheese (8 oz)

3. I used extra spinach (because I like it that way)

4. I cooked the spinach and artichoke together as instructed & drained them well.

5. I used the canned Kraft Grated Parmesan & Romano Cheese blend in the mix.

6. I did not heat everything in the microwave.  I mixed at room temperature and then put it into a small oven safe bowl to bake it.

7. I topped the dip with fresh grated parmesan cheese before baking.

8. I baked at 400 degrees for about 15-20 minutes.  Long enough for the cheese to melt and a bit of golden coloring to start.

9. I served with Bagel chips.

This was absolutely delicious, and left overs were great as a spread for sandwiches.