Cheesy Spinach Artichoke Dip

Just in time for Independence Day! This cheesy spinach artichoke dip will be a big hit with the firework fanatics. Serve with Melba toast, pita bread, or tortilla chips. May I recommend colored tortilla chips for a more festive look? 

5 Large packets of chopped frozen spinach--defrosted and drained

2 cans of quartered artichoke hearts--drained

2 small cans of sliced water chestnuts--drained

2 white onions--diced

1 button of garlic--sliced

2 cups of freshly grated parmesan cheese

2 8 oz. packets of low fat cream cheese--softened

2 pints of plain, low fat Greek yogurt

Olive oil

Fresh cracked ground pepper

Garlic salt

Weapons:

Large skillet

Large Dutch Oven (preheated with oven if cast iron)

Cooking tongs

Cooking spoon

Scraping spatula

Oven preheated to 400 degrees.

1. Drizzle olive oil  into skillet until well-coated. Sauté garlic until lightly browned. Add onions and sauté until caramelized. Add the 5 packets of spinach. Toss well with tongs until heated through (spinach will become limp). Add cream cheese (one package at a time) and using your spoon, mash into spinach mix, allowing to fully melt. Add the 2 pints of Greek yogurt. Stir until thoroughly heated.  Add parmesan cheese and stir until cheese completely melts throughout mixture.
2. Remove from heat and add the artichoke and water chestnuts. Mix well.
3.  Add salt and pepper to taste.
1. Note : parmesan cheese is a salty cheese, so you shouldn't need to add much salt.

4. Scrape spinach mixture into preheated Dutch Oven and place back into  oven for 30 minutes, or until hot and bubbly.  Serve immediately.
    

*You may prepare this dip the day before serving; just refrigerate. Pop it in the oven for about 45 minutes before serving.

**This recipe will serve 12. To serve a family of 5, cut the recipe in half. 

***You may substitute 5 large bags (or heads) of fresh spinach. We use frozen because it is already pre-cooked and pre- chopped. Most frozen spinach is flash frozen, so it won't lose its bright green color when cooked.  Fresh spinach will darken.

Enjoy!

Teriyaki Mushroom Garden Burger

2 Veggie Burger Patties

1 Red Onion, sliced into rings

5 White Button Mushrooms, sliced

1 Clove of Garlic, sliced

3 Tbsp. of Olive Oil

3 Tbsp. of Regular or Pineapple Teriyaki Sauce

2 Whole Wheat Hamburger Buns (for spread, use mayonnaise or hummus)

2 Slices of Deli Style Swiss Cheese

Optional: 1 avocado, sliced

In microwave, defrost the veggie patties without heating.

On medium heat, add 3 tbsp. of olive oil to large skillet.  Add garlic and sauté until lightly browned. Add mushrooms and onion and sauté until mushrooms are brown, and onions are caramelized. Add 3 tbsp. of teriyaki sauce to onion/mushroom mix and toss well (I use cooking tongs). Heat for another 2 minutes, tossing well. Push onion/mushroom mix aside to make room for veggie patties.

Add veggie patties to skillet and heat thoroughly, turning twice, or until both sides are slightly browned. Add 1 slice of Swiss cheese and continue heating until cheese melts.

Add sautéed onion/mushroom mix to both sides of bread halves. Add veggie patty to bottom bun. Add (optional) avocado slices on top of patty. Carefully place top of bun onto veggie patty.

To prevent burger from falling apart, use a large, sharp knife to ensure a clean cut through this loaded burger!

Enjoy!

Chocolate Brandyberry Trifle

This sinful trifle, with sultry chocolate cake saturated with sweet berry juice and blackberry brandy, covered with luscious mixed berries and creamy whipped topping adds decadence to any holiday, birthday, or special occasion!

Ingredients:
 

• 1 box chocolate cake mix, prepared as directed
• 3 twelve ounce bags of frozen mixed berries (or fresh berries, of course)
• 1 shot (or two) blackberry brandy
• 2 tablespoons sugar
• 1 package whipped topping mix

• 1/2 cup skim milk

• 1/2 teaspoon vanilla

Place frozen berries in a large bowl and let thaw. You may certainly use fresh berries; we used frozen, since they give lots of juice to work with once they are thawed. Prepare chocolate cake and bake as directed. Let cool. Add sugar to berries and stir. Strain the berry juice into a small bowl. To the juice, add brandy and more sugar, if desired. Prepare whipped topping mix, beating at high speed with the milk and vanilla until stiff peaks are formed.  In a glass trifle dish, coat the bottom with blackberry brandy. Cut the cake into squares about 2" thick and place 1/2 the cake on the bottom of the dish. Saturate the cake with 1/2 the juice mixture. Take half of the berries and layer them over the cake. Spread a layer of whipped topping over the cake and berries, and repeat the process. Garnish with berries, finely chopped chocolate, and a sprig of mint (optional).

Black Bean Pinwheels

You'll wow them with these appetizers, which are perfect for any party or get-together. Soft tortillas, rich black beans, buttery avacodo, black olives, cilantro flavored cream cheese, and tangy cheddar cheese serve as the guaranteed hit at any occasion, but you'll want these all to yourself!

Ingredients:

• 3 large 10" flour tortillas

• 1 package cream cheese (we use reduced fat or fat free)
• 2 Tbsp. light sour cream

• 2 cans refried black beans
• Shredded cheddar cheese
• 1 can black olives, diced
• 1 large avocado, diced
• 3  green onion stalks, sliced

• Fresh cilantro

• Garlic salt and pepper, to taste

Cream cheese mixture:

In a food processor, blend together cream cheese, sour cream, about a 1/4 cup of fresh cilantro, and garlic salt and pepper to taste. Set aside.

If you can't find refried black beans in the can:

In a food processor, blend together 2 cans of drained low sodium black beans with some cilantro, one half of a chipotle pepper (from jar or can), and garlic salt to taste.  Cook in a non-stick skillet until bean mixture thickens.

Spread a thin layer of bean mixture on each tortilla, then a thin layer of the cream cheese mixture.

Top with a layer of shredded cheese, and do the same with the chopped black olives, diced avocado (use avocado sparingly, or you may use 2 avocados instead of 1), and green onion. Top with a light layer of fresh cilantro pieces and roll the tortillas tightly.

Cover each roll in saran wrap and refrigerate for two hours, or over night. When ready to serve, cut off the unusable ends (and eat them, because they're yummy), and slice the rolls about an inch thick.

Banana Bran Muffins

These soft, steamy muffins, flavored with sweet brown sugar and honey, creamy chunks of banana, and delicious chopped dates serve as a perfect breakfast alongside fresh fruit, cottage cheese, or eggs. They're also a sweet way to end any savory meal! 

Ingredients:

• 1/2 cup of skim milk
• 1 vanilla pudding cup
• 1 1/2 cups crushed bran flakes
• 1/3 cup vegetable oil
• 2 egg whites
• 1/2 cup brown sugar
• 1 tsp. honey
• 1/2 teaspoon vanilla extract
• 1 cup flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/3 cup chopped dates
• 1/2 large banana, chopped

Pre-heat oven to 350 degrees and grease a 12-cup muffin tin.  In a large bowl, stir together pudding and skim milk.  Add bran flakes, stir until combined, and set aside.  In a separate bowl, whisk together oil, egg whites, brown sugar, honey, and vanilla, then add to bran mixture.  Sift together dry ingredients if needed, add to the bran mixture, and whisk until well-combined, then fold in the chopped banana and dates.  Bake for about 15-20 minutes, or until muffins are slightly brown and pass the "toothpick test".

*These make a dozen small muffins, but once in a while we like to double the recipe and fill the muffin cups all the way before baking for 30-35 minutes, or until brown on top, to make nice, large muffins!

Pesto Panini

Let this melty hot sandwich warm you up on those cold, winter days. Paired perfectly with your favorite soup, these paninis are full of flavor: zesty pesto, tangy sun-dried tomato, and gooey aged Swiss. It's not your granny's grilled cheese!

Ingredients:

4 extra sour, sour dough bread slices

Sliced aged Swiss cheese

Sun-dried tomato pieces

Margarine

For the pesto sauce:

1 cup of Fresh basil

2 cloves of garlic

1/4 cup of olive oil

The juice of 1/2 of a small lemon

Griddle pan

Pan press

Food processor

Combine fresh basil, garlic, and lemon juice in food processor. Pulse until chopped. Gradually add olive oil at low speed until  mixture is spreadable. 

Preheat the griddle pan on low.

Spread margarine on one side of each slice of bread. In a preheated griddle pan, place the two slices of bread margarine side down. Using a basting brush, dip the brush into the pesto and spread on each slice of bread. Add desired amount of sun-dried tomato pieces to one slice of bread--cover with two Swiss cheese slices. Allow the bread to heat until the cheese softens.

Place the half containing just the pesto over the half containing the sun-dried tomato and cheese. Turn heat up to medium high and place pan press on top of the sandwich. After a minute or two, use a spatula to carefully lift the sandwich and check the underneath for grill lines. When the lines are a dark golden brown, carefully turn the sandwich over and set press on top of the sandwich. Again, check the underneath for dark golden brown grill lines.

Honey Barbecue Bakin' Beans

Beans, beans, the musical fruit...

We promised and we delivered. Our recipe for Honey Barbecue Bakin' Beans is sure to be a favorite at your next summer party. Plump kidney beans, tender Great Northern beans, sweet honey and brown sugar, tangy barbecue sauce, baked down to a meal that's sure to stick to those ribs!

1 can of baked beans

2 cans of red kidney beans

1 can of Great Northern beans

Honey

1 tbsp. of brown sugar

BBQ sauce

Imitation bacon bits (or real bacon optional)

Black pepper

Preheat oven to 350 degrees. Combine beans in a large mixing bowl. Add 1 tbsp. of brown sugar. Add honey to desired sweetness. Add 3 tablespoons of Imitation bacon bits or 4 to 5 strips of real bacon. Add pepper to taste. Add BBQ sauce to desired flavor (approx 5 tbsp.) and mix well.  Pour bean mixture into a 12" cast iron skillet or medium sized baking dish. Bake for approx. 30 minutes. 

Baked Patata Skins Italiano

These skins are an Italian alternative to your traditional baked potato skin. And because of the tomato, we think you'll find this side dish a bit juicer, as well. These skins would be perfect to serve with a main course of chicken Parmesan, or even a white fish with a light sauce. And. like any Italian dish, wash it all down with your favorite bottle of wine. 


6 small russet potatoes
3 Roma tomatoes, sliced
Gorgonzola cheese crumbles
Mozzarella cheese, aged and shredded
1 bag of fresh spinach
2 garlic cloves
Olive oil
Ground oregano
  

Microwave potatoes for about 8 minutes. Remove potatoes from microwave and set aside.

On medium heat, add oil, garlic, and entire bag of spinach to a medium sauce pan. Sauté for a just a few minutes, or until spinach is fully cooked, and set aside. 

Slice potatoes in half, lengthwise. About a 1/4" from the skin, run the blade of a small paring knife around the inside of each potato half.  Use a spoon to carefully scoop out most of the insides of the potato halves. Be sure not to scoop out too much of the potato; leave a layer around the inside of the skin. Otherwise, potato skins become too thin.  Arrange skins on a greased baking sheet.

Take sauté spinach mix and evenly fill each potato skin.  Next, sprinkle a 1/2 to 1 teaspoon of gorgonzola cheese into each skin. Lay one to two slices of tomato on top of each skin. Sprinkle each skin with Mozzarella cheese and oregano.

Bake at 350 degrees for about 15 minutes.

Dreamy Strawberry Whipped Cream Cake

This cake, with its spongy, smooth vanilla texture provides two luscious layers, with juicy, sweet strawberries and fluffy, creamy whipped icing.  One bite of this soft, strawberry vanilla ecstacy will have you begging for more.  We promise it tastes even more heavenly than it looks!
Ingredients:

Cake

• 1 box white cake mix
• 1/2 tsp. baking powder
• egg whites
• vegetable oil
• water

Topping/Filling

• 16 oz. fresh strawberries, sliced
• 1 box whipped topping mix
• 1 cup skim milk
• 1 tsp. vanilla extract

Follow directions on the box of cake mix. Use egg whites instead of whole eggs, with one extra egg white than the number of eggs called for (if it calls for 2 eggs, use 3 egg whites).  Use the recommended amount of oil and water, and blend with cake mix and baking powder until smooth.  Transfer batter to two round 8" greased baking pans, and bake at 350 degrees for about 25 minutes, or until the cakes pass the "toothpick test". Cool completely.
While the cakes are cooling, rinse and slice the strawberries and place them into a bowl.  If the strawberries aren't sweet enough, you may sprinkle them with a tablespoon of sugar, give them a toss, and set aside while making the topping.  In a large bowl, pour in cold skim milk, vanilla extract, and two packages of whipped topping mix.  Beat with electric mixer on low speed until combined, then beat on high speed until the whipped topping forms stiff peaks.
Once cakes are completely cooled, transfer one of them onto a plate, flat side up. Cover with a layer of whipped topping, then add a nice layer of sliced strawberries. Spread whipped topping again until strawberries are covered, then place the other cake on top, rounded side up. Slather the rest of the delicious whipped topping all over the cake, then decorate with any remaining strawberries.

Baked Beans!

Beans, beans, the musical fruit! Plump kidney beans, tender Great Northern beans, honey, brown sugar, and barbecue sauce baked down to a meal that's sure to stick to those ribs-keep an eye out for our Honey Barbecue Bakin' Beans!

Hot Potato & Cauliflower Soup

This thick, creamy soup, with chunks of soft potato, tender cauliflower, zesty green onion, and Parmesan cheese makes a hot, satisfying meal any day of the week. A dollop of cream cheese gives it a lush texture and smooth, creamy flavor. 
This recipe makes a large pot of soup, so you may cut the recipe, if needed.

Ingredients:

• 1 head of cauliflower
• 5 small potatoes, peeled and diced
• 1 onion, chopped

• 2 stalks green onion, sliced

• 1 Tbsp. olive oil
• 10 cups of water
• Instant mashed potato mix (feel free to use flavored, like sour cream and chive!)
• 2-3 Tbsp. cream cheese

• 3-4 Tbsp. Parmesan cheese
• 1 Tbsp. chopped dill
• Salt (you can use onion or garlic salt, as well) and pepper, to taste

In a large pot, heat olive oil and sauté onion until soft.  Add the water, potatoes, and cauliflower and simmer for about 20-25 minutes, or until vegetables are fork tender. With a potato masher, mash the cauliflower and potatoes until chunky, but well-combined. Add a little of the mashed potato mix until the soup is thickened to your desired consistency. Ladle some soup into a small bowl and add the cream cheese.  Whisk with a fork until the cream cheese is melted and there are no lumps, then transfer back into the pot and stir in.  Stir in the green onion, Parmesan, dill, salt, and pepper.  Start with a just a little salt and pepper, then work your way up until the soup is to your desired taste.

Sun Dried Tomato and Black Olive Hummus

Hearty garbanzos, tangy sun dried tomatoes, garlic, fresh basil, and black olives blended into a smooth, creamy texture. This velvey hummus makes a wonderful dip for corn chips, crackers, pita, or toast bites, and offers a healthy, flavorful alternative to other dip recipes.

Ingredients:

• 2 cans of garbanzo beans (or chick peas, depending on where you're from)

• 2 tablespoons tahini

• 2 cloves of garlic

• 4 sun dried tomatoes, from jar
• 2 large basil leaves, finely chopped
• 3 tablespoons chopped olives
• Salt and pepper, to taste

Pour both cans of garbanzo beans in a food processor, omitting about half the juice from each can.  Add tahini, garlic, sun dried tomatoes, salt and pepper, and process until smooth.  Go easy on the seasoning at first, and add a little at a time until it's to your desired taste.  If the mixture seems too dry, just add a little water or oil from the jar of sun dried tomatoes while processing, and the hummus will become smooth.  Transfer to a bowl and fold in the olives and basil.



Chance's Chili

This thick, rich, hearty chili warms the stomach with a saucy combination of tender red kidney beans, sweet corn, tangy red onions, and juicy tomatoes. This chili cooks well with ground beef, or veggie taco meat to give it a rich, savory flavor and texture. Our easy, not-from-scratch cornbread, with it's velvety soft texture and sweet honey-butter flavor is the perfect companion to this robust dish.

Ingredients:

2 cups of ground beef, veggie taco meat,  or chopped unseasoned veggie patties

4 cans of Kidney Beans (not drained).

1 can of sweet corn or creamed corn (either works well)

2 red onions / sliced

2 large bell peppers (your choice of color; we like red and orange).

2 green onion stalks/sliced

Chili powder (to taste and /or preferred spiciness)

5 garlic cloves / chopped

Garlic/salt seasoning (to taste)

Large can of diced tomatoes / not drained

Olive oil

Pour a little olive oil  into a large stock pot and heat on low.  Add garlic and stir until brown.  Pour in the rest of the ingredients and mix well.  Let simmer for at least 2 hours, stirring every 15 minutes until done.

Cornbread:

1 package of cornbread mix (Marie Calendars Low Fat is the tastiest)

1 can of creamed corn

2/3 cup of water

Honey

12" Cast iron skillet or regular baking pan (oiled)

Combine cornbread mix, creamed corn, and honey--mix well. Preheat oven to 375 degrees. Place cast iron skillet in oven until hot; if using baking pan, skip this step . Pour all ingredients into preheated cast iron pan, or baking pan. Drizzle honey over the surface of the mixture. Place in oven for approximately 30 minutes. Bake until top is light golden brown and/or "toothpick test" is clean.

We smell chili cookin'!

Red kidney beans, sweet onion, tomatoes, bell pepper, and spices--all cooked down to a thick, hearty chili. Give us some soft, sweet, skillet-baked cornbread, and we've got the perfect meal on a cold, winter's day. Chance's Chili is on it's way!

Fresh Mozzarella Salad

This full-flavored salad is gratifying to the palate in that it offers unique textures and flavors, such as ripe cherry tomatoes, fresh slivers of basil, hearty sun dried tomatoes, and chunks of fresh, soft mozzarella. It serves wonderfully alongside a savory pasta dish, such as our Baked Penne Parmesan!
Ingredients:

• 2 cups mixed salad greens
• 2 oz. fresh mozzarella, chopped
• 2 basil leaves, sliced into strips
• 5 cherry tomatoes, halved
• 2 tbsp. chopped sun dried tomatoes (from jar)

Dressing:

We drizzled a tablespoon of olive oil and about 1 1/2 to 2 tablespoons of our favorite balsamic vinegar over the salad. It would also taste great with green Pesto dressing.

Optional Ideas:

• spinach, in place of the mixed salad greens
• bacon bits
• pine nuts

Baked Penne Parmesan

This robust pasta dish gives the taste buds a multitude of flavors, from sweet roasted garlic, fresh basil, tangy Parmesan, Italian herbs, and cherry tomatoes that absolutely melt in the mouth! It takes time, but is well worth it, and the aroma emanating from the kitchen? Forgeddaboudit! We baked this in a 5.5 quart Dutch oven, and it serves about 8 people, so you may cut the recipe if needed.

Ingredients:

Sauce:

2 large cans of crushed tomato (28oz.)

1/2 a jar of sun dried tomato-julienned

2 tablespoons of tomato paste

3 garlic cloves, sliced

1 large onion

Basil and oregano (to taste)

Red wine

1 tbsp. of balsamic vinegar

Olive oil

2 bay leaves

1 small sprig of rosemary

Pasta:

2 boxes of penne pasta noodles, (al dente), drained.

1 cup of cherry tomatoes, sliced into halves

5 large leaves of fresh basil, sliced

1 bulb of garlic, roasted

Fresh grated Parmesan cheese

Roasted garlic:

Place entire bulb of garlic in foil and bake at 400 degrees for about an hour while preparing the sauce. After baking, let cool until able to be handled. Cut the top off and squeeze the soft garlic out of the skin and give it a rough chop. Set aside.

Sauce:

In a large skillet, heat enough olive  oil to lightly coat the bottom.  Sauté onion and  garlic cloves until  lightly browned and add balsamic vinegar. Add  tomato paste and cook for a couple of minutes, then deglaze with a little red wine. Stir until thickened and add a little more red wine and cook down again. Add 1/2 a can of the crushed tomato and stir until cooked down and thickened. Then add the other half and repeat the process. Add the second can of crushed tomato, sun dried tomato, bay leaves, and rosemary and stir thoroughly.  Add basil and oregano to taste and simmer for about an hour.

Pasta:

In a large pot, boil 2 boxes of penne pasta until al dente. Drain and put back in the pot. Before using the sauce, fish out the bay leaves and rosemary. Now add half the sauce to the pasta and gently toss. Add the cherry tomatoes, fresh basil, and roasted garlic, and fold in gently.  Lightly grease a 5 quart Dutch oven or large baking pan and add a little sauce to coat the bottom. Layer 1/2 the pasta mixture into the pan and add a layer of sauce, then sprinkle a layer of Parmesan until lightly coated. Add the second half of the pasta, more sauce, and another layer of Parmesan. Cover and bake at 350 degrees for 30 minutes, then remove the lid and bake for 8-10 minutes more.

Apple Pistachio Salad

This zesty salad, loaded with flavor, is satisfying by itself or as a side to any meal.  The juicy sweetness of the apples combined with the salty, savory crunch of the pistachios create a unique and healthy combination.  Green onion and dried cranberries give an added kick!  

Ingredients:

• 2 cups mixed salad greens
• 1/2 of a medium apple, chopped
• 1 small green onion stalk, sliced
• 1 handful of dried cranberries
• 1 handful of shelled, salted pistachios

Dressing options:

This salad would be delicious with Oil and Vinegar dressing, or Raspberry Vinaigrette; however, we had a bottled Sweet Vidalia Onion dressing on hand, which proved to compliment all the ingredients very well!

It's Almost Ready!

It's cold and rainy outside, and the kitchen is warmed by the aromas of roasted garlic, fresh basil, and homemade Sicilian sauce. Stay tuned for our newest dish: Baked Penne Parmesan!

Cheesy English Egg Muffins

This savory recipe serves as a delicious breakfast or brunch. These flavorful, cheesy muffins are versatile in that they can be served up as the main meal along with a side of hash browns, fruit, or cottage cheese; however, they compliment many main breakfast entrées such as pancakes, French toast, or waffles. Be sure to pair these muffins with a sparkling Mimosa!

What you'll need:

Ingredients:

4 eggs (for low cholesterol recipe, use 6 egg whites)

3 English muffins, torn into small pieces

1 Green and 1 red bell pepper (1/2 of each--your choice of color), diced.

1 green onion stalk, sliced

3 button mushrooms, diced

4 cheese slices, cut into 1 inch pieces

2/3 cup of milk

Olive oil: 1 tbsp.

Dill: 1 tsp.

Salt and pepper: 1/2 tsp. of each

Utensils:

1 12 cup muffin tin (greased)

1 Egg whisk

1 Large spoon

1 Large mixing bowl

1 Medium mixing bowl

1 Small skillet

1 Preheated oven at 350 degrees

1. In the large mixing bowl, combine English muffin pieces and milk. Be sure that all of the bread pieces are saturated thoroughly.
2. In the skillet, add 1 tbsp. of olive oil. Heat on medium. Sauté onions until translucent.  Add bell pepper. Sauté until mixture is lightly browned. Add mushroom; sauté until mushrooms turn light brown. Remove from heat.
3. In the medium mixing bowl, combine eggs, dill, salt and pepper. Whisk thoroughly. 
4. Add cooked sauté mixture to the milk/bread mixture. This allows for the sauté mixture to cool before adding the eggs. Stir thoroughly.

5. Add egg mixture to bread/milk/sauté mixture. Add cheese and green onion. Mix thoroughly.

6. Spoon the mixture into muffin tin until each cup is full. 
7. Bake at 350 degrees for about 1/2 an hour, or until tops are golden brown.

Optional ideas:

• Jalapenos
• Chopped olives
• Chopped sun dried tomato
• Zucchini, diced

• Pimentos
• Cooked, chopped bacon or sausage

• Garlic salt
• Your choice of cheese, such as shredded cheddar or crumbled feta
• In our photo, we used sliced American cheese cut into one inch pieces.

*You'll notice that we don't measure our ingredients in most recipes. We prefer to add our seasonings to taste. Start with a little, and then work your way up from there. However, this recipe calls for raw eggs; therefore, it's safest not to taste-test this recipe.