Posts Tagged ‘spinach’
This spinach dip is not only easy to throw together, but also delicious. This creamy spinach dip has water chestnuts and onion mixed in for some crunch.
Ready for all the college football conference championship games tomorrow? After a rough week for the Buckeyes in spite of the win over Michigan I’m not entirely sure how I feel about the Big Ten game. I suppose the show must go on in spite of the tragic loss of Kosta Karageorge. My thoughts are with his family, biological and Buckeye-family.
With college football season nearing it’s end and pro football still going strong, dips and other snacky foods are in high demand. How about this creamy spinach dip which requires not cooking at all. Just mix and serve! Would be great served in a big bread bowl.
One year ago: Bananas Foster Pancakes
Two years ago: Christmas Red Velvet Mug Cake
Set aside your sweet french toast and pile up on the savory for breakfast with this ham florentine stuffed french toast. Like a a grown-up ham and grilled cheese sandwich, but for breakfast!
Welcome to this month’s installment of The Secret Recipe Club. This time around I was assigned to Ros’s bog The More Than Occasional Baker! I somehow managed not to cook one of Ros’s desserts. I could happily get lost in all of her amazing flavor combinations with things such as Crystallized Ginger and Beer Cake, Marmalade Chocolate Croissant Pudding, and Pear Walnut Cake. Be sure to stop over and check out her blog!
Sometimes happy coincidences happen when you don’t fully read recipe instructions. Usually unhappy things, but sometimes good. For example, even though I read the title of this recipe on The More Than Occasional Baker and saw the word “baked” I most definitely whipped out the skillet and went to town before I could correct myself. Apparently I was so excited to try a savory stuffed french toast, drizzled in maple syrup, that I didn’t want to wait for it to bake! I am one of those people that loves sopping up the remnant syrup on my breakfast plate not with my pancake, but with my sausage or whatever other breakfast meat I’ve got going on, so the idea of syrup on this savory stuffed french toast pulled me right in and it did not disappoint. I do like the idea of baking it with some extra cheese on top though, cause when is that ever a bad thing?
And yes I drank wine with my french toast. Don’t hate, I developed a weakness for Gewurztraminer. So very unlike me loving a white, but I do enjoy my whites sweet, while my reds are dry.
One year ago: Thanksgiving Dinner for Two
Two years ago: Buckeye Cupcakes
Three years ago: Apple Blackberry Pie
This pizza may have a long name but it’s nothing to be afraid of and if you haven’t tried mascarpone on pizza before, you are seriously missing out!
Most of the people in my life are not huge bakers/cookers and to some, food blogging is an exquisite realm full of weird ingredients and crazy techniques. And stories. I had to laugh when one of my best friends expressed her dislike for scrolling down a post to get past the story and to the recipe, because it’s true. When people use Google to find a recipe they want the recipe, myself included. Yet here I sit not writing about this pizza with its long name and unusual ingredients like “mascarpone” and “caramelized onions” and I’m okay with that because I started this blog to chronicle my food adventures and to share those recipes to anyone who wants to try it for themselves. I cannot tell you how many of my parents’ friends have been directed to my blog for the recipe for “X”. People besides my friends and family reading beyond the recipe is just a bonus (heck even my friends and family reading is a bonus). So whether or not you read this, leave a comment, or skip over it all to the recipe I appreciate you being here :-).
P.S. After trying this recipe you’ll want to put mascarpone on every pizza you make from now on.
One year ago: Lattice Chicken and Sweet Potato Potpie
Chicken rollatini is easier to make than it looks. This version is stuffed with spinach, feta, and sun-dried tomatoes and coated with almond flour.
I’ve been following Prevention RD for awhile and had the pleasure of reviewing Nicole’s first cookbook, Everyday Healthy Cooking, and was excited to get my hands on her second installment, Cooking and Baking with Almond Flour. Although I do not have a gluten allergy/intolerance I do have some close friends who are and I find myself playing with almond flour more often. In her newest cookbook, Nicole provides gluten-free recipes for breakfast, lunch, dinner, and between-meal snacks. Recipes include honey-almond granola clusters, banana nut waffles, caprese quinoa bake with balsamic reduction, cranberry pumpkin bread, meyer lemon–raspberry cupcakes, key lime pie bites, and many more.
Similar to her first cookbook, Nicole also includes Cook’s Comments, Fun Facts, and Nutrition Notes that teach readers how to adjust portion sizes, make heavy recipes “light,” and convert recipes for non-gluten-free friends. In addition, each recipe includes nutrition information including the amounts of calories, carbohydrates, and fats.
And guess what? I’m also giving away a copy of her cookbook to one lucky reader! Enter using the Rafflecopter located at the end of this post.
The first recipe I tried was the lemon bars. I was super excited because I have never made regular lemon bars, let alone gluten-free. Unfortunately the crust floated to the top when I poured the filling over it and although it still tasted wonderful it was not very pretty. I’m not entirely sure what I did wrong except maybe I did not bake the crust long enough.
The second recipe I tried is the one I am sharing with you. Chicken breasts are stuffed with spinach, feta, and sun-dried tomatoes then coated with an almond flour-Parmesan mixture. It was a no-fail recipe both in execution and flavor. I am a huge fan of nut-crusted chicken and the nutty flavor that it adds – so much better than regular bread crumbs.
One year ago: Lighter Chicken Parmesan
Two years ago: Chicken Gnocchi Soup
Summer nights are coming to an end. Get ready for cooler temperatures with this hearty slow cooker minestrone soup.
While I like to use my slow cooker year round, now is the time of year when slow cookers typically are used most. Not only has school started for those of you who are students or have kids but the temperatures are starting to decline. As such, the demand for easy weeknight dinners has increased and warm soups/strews are becoming more appealing. I may no longer be a student and do not have kids, but I can still appreciate a comforting soup on a cool night (whenever those decide to get here in TN).
Red Gold was nice enough to send me some of their tomatoes to play around with in my slow cooker. I figured since we are on the verge of summer and fall why not make a soup that takes advantage of the remaining summer produce? This minestrone is almost like the kitchen sink of soups, made with cannellini beans, onion, carrot, celery, zucchini, spinach, rosemary, pesto, and a can of Red Gold’s petite diced tomatoes with garlic and olive oil. Just wait until those aromas smack you in the face upon arriving home after it cooked all day, you’ll want to dive right in there.
I also happen to have a Red Gold Apron to giveaway to one reader. To enter use the Rafflecopter at the end of this post and answer the prompt in the comments section. But wait, there’s more!
Red Gold is hosting a “Red Gold 2-a-day Crock-Pot Give-a-way” running from today September 17 through October 8 on their Facebook page. As the promotion title suggests, they will be giving away two Red Gold branded Crock-Pots every day during for three weeks. Click over to their Facebook page to enter: https://www.facebook.com/RedGold.
One year ago: Pumpkin Spice Pizzas
It is possible to whip up a salad in under 30 minutes and have it be both healthy and fun. Try this roasted pear, parmesan & spiced pecan salad.
Last month for the Secret Recipe Club, JJ (84th & 3rd) was assigned to my blog and she made her own version of my bagel for one recipe which looked even better than mine. Shortly afterwards I received the next month’s assignment and lo and behold I was assigned to JJ’s blog this month! After reading her “about” page more she sounds like someone I can relate to: thinks about lunch while eating breakfast, loves to travel, practices yoga, runs, and does both in order to eat cake. I’ve always said that I work out not because of what I eat, but for what I want to eat!
That being said, I do try to eat healthy outside of my dessert fetish and am always looking for fun recipes which are also healthy. Guess it was meant to be that I would be paired up with JJ this month because she really does know how to make even healthy food fun with things such as vegan salted caramel truffles, 5 minute chimichurri sauce, and ombre key lime popsicles. And this salad was anything but boring. A bed of baby spinach and arugula topped with sweet roasted pears, salty Parmesan cheese, and spiced pecans. The sticky spiced pecans are pure gold.
One year ago: Potato Nachos
Spinach artichoke dip just got even better with the addition of goat cheese. This super creamy dip is perfect for any occasion.
This mini road trip of mine has been a lot of fun and I am so glad I thought of doing this on my way to Rochester, NY for my friend’s wedding. The only problem is figuring out how best to divide my time. Before setting out I thought I had it all planned out but of course every stop I make there never seems to be enough time and wish had an entire month instead of just one week. Where in the world is Carmen Sandiego now? Cleveland, OH! I hope to check out the location for their Tabletop board game cafe while I am there. But in the meantime, check out this dip.
Everyone loves a good spinach artichoke dip, especially the creamy sinful ones. I once made a healthier version using Greek yogurt but now it’s time to share it’s more devious counterpart – goat cheese spinach artichoke dip. Although it’s not too terribly unhealthy the cream cheese, goat cheese, mozzarella, and milk were all essential to creating this incredibly creamy dip. I started out by adding only 4 ounces of goat cheese but ended up adding the entire 8 ounce log because I simply love goat cheese. Apparently many other people share this sentiment with me as it was quickly devoured.
P.S. Thank you to my lovely hand-model, Sherrill!
One year ago: Healthier Elote