Artichoke-Parmesan Dip

I got this recipe from my friend (and neighbor) Julie Spaghetti. It's super easy and yet tastes fabulous. Thanks, Jules!

Artichoke-Parmesan Dip

2 cans artichoke hearts, drained
2 c. grated Parmesan
2 c. light mayo
2 T. lemon juice

If your artichoke hearts are not already quartered, chop them up a little:


Mix in mayo and Parmesan:

Spread in a shallow baking pan (I used an 11x7, but you could put this in a 9x13 pan, too), and bake at 375˚ for about 15 minutes. I let it go a little bit longer to get a lightly browned cheesy crust on top. This was absolutely delicious!


NOTES: I had thought about adding either crushed garlic or garlic powder, but when Julie Spaghetti made it, it was so good that I didn't want to screw around with the flavor. So I left it alone. We took it to a Super Bowl party, and came home with an almost-empty pan.

I also thought that this would make a great hot sandwich spread...like for roast beef or maybe even turkey...on some of my homemade rye bread...mmmm....

Gripe Of The Day

Don't put salad dressing on a taco salad!

Yeah, it's called a "salad" but you spoil the whole taco effect when you slather it in Ranch dressing.

I'm sorry, but I really have to stick to my guns on this one, friends and neighbors. You can put as much taco sauce and sour cream as you want on top, but leave the salad dressing in the fridge. You can thank me later. Now go and eat your taco salad...

random amusements

I just saw these in the Solutions catalog, and I think I might have to get the little dessert cup ones...they are just too damned cute! They'd be so great for a party, wouldn't they?!!!


LINKS:
Tasting Forks & Tray
Blossoms & Tray

NOTES:
If you go to amazon.com and search for "Rosseto Liteware," you will find a ton of other items.




p.s.
Yes, I am the catalog queen! LOL!!

Goldie's Gumbo

No, I don't make this really spicy-hot. I'm not particularly fond of foods that burn my face off. This is a mild gumbo, which you can then douse with hot sauce—in your own bowl—if you'd like.

Goldie's Gumbo

3 chicken breasts, diced
3 stalks celery, diced
1 medium onion, diced
4 cloves garlic, pressed
4 T. butter
1 link (1/2 the package) turkey kielbasa, cut into chunks
2 c. chicken broth
1 can (16 oz.) diced tomatoes
1 can (6 oz.) tomato paste
2 c. water
1 pkg. (10 oz.) frozen sliced okra
1 pkg. imitation lobster meat (or you can use real lobster, or shrimp)
2 t. parsley flakes
1 1/2 t. salt
1/2 t. black pepper
1/4 t. ground allspice
pinch of ground red pepper
2 bay leaves
Optional: chopped fresh green onions
3 c. cooked long-grain rice to serve with gumbo

1. Melt butter in large stock pot, add celery and onion; cook until opaque.
2. Add chicken and kielbasa into pot and brown lightly; add garlic and continue cooking.
3. Pour in broth, tomatoes, tomato paste, and water; heat until low boil begins.
4. Add okra and seasonings; return to low boil.
5. Stir in lobster; lower heat and allow to simmer for 15 minutes.
6. Take out and discard bay leaves.
7. Serve gumbo over rice; garnish with chopped fresh green onions, if desired.



I made this on January 2nd when some friends came over for dinner, and I think that was the last time we saw them... But...they seemed to like it...so....?.....

Crispy Oven-Fried Fish

I was just talking to Brenda about this recipe...so I looked for the photos, and although I don't have pictures of the process, I think I remember how I made it.

Crispy Oven-Fried Fish

2 catfish fillets, thawed
1 egg, beaten
1 T. half and half (or heavy cream)
salt, pepper, parsley flakes (didn't measure them; just dashed them)
1/2 c. crushed corn flakes cereal

1. In a shallow bowl, mix the egg, half and half, and seasonings.
   
2. Pour the crushed corn flakes onto a large plate.
   
3. Prepare a cookie sheet with non-stick cooking spray, or use quick-release foil to cover the sheet.
   
4. Dip a fish fillet in the egg mixture; coat evenly.
   
5. Quickly move the fillet to the corn flakes plate and smash it down into the crumbs to coat one side; flip it over and smash it down to coat the second side. Place on baking sheet and repeat with the other fish fillet.
   
6. Bake at 400˚ for 12-14 minutes. The fish will be done when it flakes easily with a fork. If it is not tender, or feels a little rubbery, then put it back in the oven for a minute at a time until it is done.
   

More photos:



(Also on the plate: that's an Uncle Ben's wild rice package mix with cooked quinoa mixed into it.)


NOTES:
I didn't do the milk-flour-egg-crispystuff process because...because I didn't want to, I guess. Sometimes I do that with chicken, but I use buttermilk for the first dip, or I soak the chicken in buttermilk overnight. This night I just wanted to get it in the oven and not screw around too much. I think we were both really Hungarian* and I was in a hurry. Not that it would take all that much longer, but when you hate doing dishes as much as I do, you'll use any shortcuts you can to get away from having one more bowl in the sink.

* Hungarian = hungry It's just that simple. I'm not talking in code.

Crunchy Wheat Bread

I made this for Casey because he loves wheat bread...and sunflower seeds.

Crunchy Wheat Bread

1 1/2 c. warm water
2 c. white flour
2 c. whole wheat flour
2 T. sugar
2 T. dry milk
2 T. butter, softened
2 t. salt
1 pkt. dry active yeast
2/3 c. sunflower kernels

I did make this in the bread machine, so please read your instruction manual and add the ingredients in the order your manufacturer recommends because it will make a difference. Some say add dry ingredients first, others say add the water first. Depends on what brand and model you have.

This is a 2-pound loaf, set at "basic/white" cycle. Add the sunflower kernels when the machine beeps for the "raisin/nut" signal (towards the end of the kneading process).



And once again, this recipe can be adapted to be made by hand, so don't feel discouraged if you don't own a bread machine. Mine was a wedding gift, so no, I didn't want to spend the money on one myself, either. I guess if you want one you'll have to get married. We plan to renew our vows every 12 years, just to cover the small kitchen appliances that break over time…so that'll be this December…mark your calendars now.

Baked Apples with Ham

Baked Apples w/ Ham

Okay, I'll admit it.....I forgot how I did this. Oh, please, it was before Christmas when I made this.

I was just now looking through my iPhoto pictures when I found it and went, "ohhhhyeahhhhhh...."

So now I cannot remember what I did. But the photos look nice, don't they?

What I do recall is using my pastry blender to combine butter, sugar, brown sugar, cinnamon and a dab of flour. Then I peeled and cored four apples (no, I don't know what kind they were) and stuffed them. Made it up as I went along.

It looks like there's pecans in it too, doesn't it?

The ham was some leftovers...like one slice, chopped up...and it got thrown into the bottom of the pan for a savory component. Crispy-gushy-burnt-sugar ham bits. Mmmmm... Plated it cut in half with some ham on top.

Husband was a big fan of this...






I'm debating how to label this..."side dish"? ..."dessert"? Is it a dessert, in spite of the ham? I don't know!

Dilly Wheat Bread

I made this for gifting, because a friend had a busy working weekend for Valentine's Day. She (and the family) loved everything! YAY!

Dilly Wheat Bread

1 1/4 c. warm water
1 pkt. dry active yeast
2 T. butter, softened
2 1/4 c. flour
1 2/3 c. wheat flour
2 T. dry milk
1 1/4 t. salt
1 1/2 t. dried dill weed

Place all ingredients into bread machine pan in the order recommended by the manufacturer. Select "basic white" cycle.


The top of the loaf came out a little poofy, but it was well-received. No complaints!


Here is the homemade section of the deli gift pack; I also bought croissants and Italian bread to send along.






If you want the "by hand" directions, you'll have to look them up, because I'm too tired to post it right now. Just select "bread" from the index, and look for the "by hand" instructions on another recipe. Should be fairly adaptable. As my dad would say: "You're smart enough--figure it out yourself!"

Old World Rye Bread

Original recipe from Betty Crocker's Best Bread Machine Cookbook. This bread had a really fine texture to it, mostly because of the buttermilk, I think. Very, very good bread.

Old World Rye Bread

1 pkt. quick active dry yeast
2/3 c. warm water
2 T. canola oil (or vegetable oil)
2/3 c. buttermilk
2 1/4 c. white flour
1 c. rye flour (I use Hodgson Mill whole grain rye four)
1/3 c. dry potato flakes*
2 T. brown sugar
1 1/4 t. salt

NOTE: to make this in the bread machine, add all ingredients in the order that the manufacturer recommends. Use "dough only" cycle. Then proceed to the shaping and baking instructions below at #7.

By hand instructions:

1. In a large mixing bowl, mix the yeast packet and warm water with 1/4 cup of white flour; allow it to rest for about 5 to 10 minutes.
2. In a separate bowl, blend the buttermilk, oil, and salt.
3. Mix the flours, potato flakes, and brown sugar into the yeast mixture.
4. Add the wet ingredients; knead in bowl to form a dough.
5. Gather dough and turn out onto a floured surface. Knead the dough for about 10 minutes.
6. Allow it to rise, covered, in a warm place for about 60 minutes.
7. Grease a large cookie sheet. Punch down dough and roll it into a long rope. Curl into a coil shape and tuck end underneath. Cover and let rise again for 30 to 45 minutes, or until doubled in size.
8. Heat oven to 400˚; brush top of loaf with melted butter.
9. Bake at 400˚ for 24-28 minutes, until crust is golden brown and loaf sounds hollow when tapped.




*Potato flake varieties:
Betty Crocker Potato Buds
Idaho Spuds
Pillsbury Idaho Mashed Potatoes
Idahoan

Onion Kugel

The original recipe came from Epicurious, but I made some edits, based on what I had in the fridge. It turned out wonderful!

Onion Kugel

6 oz. medium eggs noodles (about 1/2 pkg. or 1 3/4 c.)
1/2 stick butter
1 large Vidalia onion (or other sweet onion), sliced
1 1/2 c. cottage cheese
1 c. plain yogurt (or sour cream)
4 large eggs, beaten
1 1/2 t. salt
optional: add black pepper to taste

Boil noodles, drain, and rinse with cold water; drain well and set aside large mixing bowl.



Melt butter in a heavy flat-bottomed skillet, add onions when pan is hot. Cook until browned well—how dark is your choice.




Add cottage cheese, and yogurt to noodles. Add browned onions.


Add salt to the beaten eggs, pour into noodle mixture, and stir together very well.


Spoon mixture into buttered non-stick Bundt pan, or you can use a buttered 9x13 baking pan. (I suppose you can use any pan you want, but you might have to adjust the baking time.)


Bake at 375˚ for 40 minutes in the Bundt pan, or 45-55 minutes in the 9x13 pan. Watch it the last 5 minutes or so; check for browning around the edges. You want it to have a crispy browned edge, but not burnt.

Loosen edges when you take it out of the oven, but allow it to sit for 5 minutes before serving or unmolding the Bundt. (Mine fell apart, but I think it was mainly because I need a new Bundt pan and the non-stick isn't effective any longer.)


It tasted awesome, even if it wasn't pretty!

Steak with Onion Kugel



NOTES: I think I could do different things with the flavor...I'd like to try adding some Swiss cheese next time, or even a fondue-like Swiss cheese sauce to serve over the top of it on the plate. Not that it was lacking anything, just because I can't stop thinking about other options. Like mixing in some farmer's cheese, or feta. Or bacon....you can always add bacon, too!

Stuffed Cabbage

This is an excellent "homey" type of meal that is especially comforting during the winter for some reason. I don't usually go by a recipe, I just make it up as I go along. I'll try to describe the steps...

Stuffed Cabbage

1. Take the outside leaves off a small-to-medium head of cabbage; set them aside.
   
2. Mix up ground turkey (or beef) with instant rice, egg, and seasonings as though you were going to make your standard meatball recipe. (Use one pound for 2-4 people and 2 pounds for 4-8 people.)
   
3. Get out a big pot or a Dutch oven. Chop up the center part of the cabbage, and the leaves which have torn too much for stuffing. Place some of the chopped cabbage (like about a cup or two) in the bottom of the pot.
   
4. Measure out about a handful of meat, place it on the stem end of a cabbage leaf, then tuck the end over to enclose the meat. It does not have to be perfect. Secure with a toothpick or two. Place in pot, be sure to position it so you can add more; they will nestle together like puzzle pieces. (how good were you at playing Tetris?!)
   
5. You can also add a couple of plain meatballs here and there, if you'd like, to use up the meat, especially if your pot is getting full. Add the remainder of your chopped up cabbage on top.
6. Pour a can of diced, whole, or stewed tomatoes over the top of everything. Add enough water (or chicken broth, if you choose; I cannot recall what I had used in this instance) to cover the meat-stuffed parts, but it does not have to be full to the top. You don't want this to boil over!
   
7. Simmer, covered, over medium heat for 30 to 40 minutes, or until the cabbage cooks down.
   
8. Take out a meatball and cut it in half to check for doneness. Serve with ketchup.
   

NOTES: This dish is basically a meal in itself, but if you're feeding a crowd or a large family, you may want to have some boiled or mashed potatoes on the side, or some fresh homemade bread to go with it.

OPTIONS: Some people (like my mom) skip the tomatoes and add sauerkraut to their stuffed cabbage, but my husband hates sauerkraut.

random amusements

HAPPY VALENTINE'S DAY!!!!

Qu'est-ce que c'est?

Qu'est-ce que c'est?
What is this? Why is this here? Why do I have this?

What in the world is THAT thing for? How do I use it?

It's an avocado slicer. It works to both scoop the avocado out of the skin and slice it simultaneously. First you have to cut the avocado in half and carefully remove the pit, then use this tool to remove the soft flesh of the avocado.

Avocados, considered a fruit, are rich in potassium as well as B vitamins. Another health benefit is that avocados have been shown to lower blood serum cholesterol levels.

Most recognized recipe using avocados is guacamole. They are also used sliced in salads and mashed as a sandwich spread.



LINKS:
Cooking.com
Crate & Barrel
Chef's Catalog

Bread Bowl Shapes

This is a fun item for a party. Rather than doing the round loaf of bread with spinach dip like everyone else does, you know I had to come up with something creative. This is easy and versatile. Create your own new concept!

Christmas Tree Bread Bites with Spinach Dip

2 pkgs. Pillsbury breadsticks*

Mix:
1/4 c. Parmesan
1 stick butter, melted
1/2 t. garlic powder

In this case, I used a Christmas tree cake pan, but you can use any shape you prefer, depending upon what the occasion is for your party.

Place a 10-ounce custard cup upsidedown in your pan. The bottom of the pan will end up being the top when you invert it, so you want the bottom of the custard cup facing up right now.

Spray everything with non-stick cooking spray, especially the bottom of that custard cup.

(Sorry I do not have photos of the whole process, but we were getting ready for a holiday party and I just didn't pick up the camera!)

Cut the breadsticks into small pieces and dip them in the mixture of melted butter, Parmesan and garlic powder. Place the bits of breadstick dough in the pan, haphazardly, to cover the edges of the shape and to surround the custard cup.

Bake as per package instructions, keeping an eye on it so it browns to your liking.

Remove from oven and allow to cool 5-10 minutes before inverting onto a serving platter or cookie sheet. Remove the custard cup.

Place the container of spinach dip in the space where the custard cup was.

If you wanted to, you could also just scoop the dip into the center of the bread shape and not use the container.


*NOTE: you don't have to use Pillsbury Bread Sticks; you can substitute other store-bought biscuit dough, pizza crust dough, Rhodes rolls, your own bread dough, or even some Bisquick biscuit dough.
This is the same basic concept as a Monkey Bread, too, so using sweet dough, a butter-sugar glaze, and ice cream topping for dipping would probably work too, although I have not tried that....yet....

Good luck with your cooking adventures!!

Here are more photos from the holiday party (our anniversary in December)

Stuffed Mushrooms:


Goat Cheese Dip:


Brenda's Fruit Salsa with Cinnamon Tortilla Chips:



Not pictured:
Crab Rangoon Dip with Won Ton Crackers