Spinach and Artichoke Dip

Happy Sunday!  I have been meaning to post since Thursday, but somehow the time just slips by without me even noticing.  I swear I blinked and 4 days came and went.  And now, here it is, Sunday.  My hubby woke up with the flu early this morning, so there will not be much cooking or baking here for a couple of days.  Just lots of chicken noodle soup and saltine crackers.  I did manage to make this delicious dip yesterday.  This is my absolute favorite dip in the world.  It is so addicting, I could eat the whole bowl.  It’s filled with artichoke hearts, spinach, onions and lots of yummy cheese.   Seriously, what could be better?  I here a bell ringing, so I better go take care of the poor little bunny.  Watch that video that I linked, you will laugh off your chair!  Have a great week!

Spinach and Artichoke Dip
1/4 cup chopped onions
2 tablespoons butter
1 10 ounce box of frozen chopped spinach
1 8 ounce jar artichoke hearts, chopped
4 ounces cream cheese, softened
1 cup cheddar cheese, grated
1/4 teaspoons salt
1/2 teaspoon garlic powder
1/4 cup Parmesan cheese, grated

1. In a small skillet, cook onions in butter until soft, about 4-5 minutes. Set aside.
2. Cook spinach in the microwave, covered for about 5 minutes.  Place in a cloth and squeeze out excess liquid.  Place in a medium bowl.  Add onions, artichoke hearts, cream cheese, cheddar cheese, salt and pepper.  Mix until well combined.
3. Place in a baking dish and bake at 350 degrees for about 25 minutes.  Sprinkle with Parmesan cheese and return to the oven for an additional 10 minutes.  Serve with crackers.

Baked on September 21, 2008 | Recipe Card: appetizers, side dishes | 13 Bites 

Cowboy Salsa

I’m not really a salsa kind of girl…unfortunately my mouth does now allow spicy things to enter it. I just wasn’t born with the tolerance. I wish I was, I really do try, but no matter what I just can’t stand the burn! I’ve never understood how people can stand the pain of spicy food.  It stings my tongue and it is so far from enjoyable, I can’t even get past it to see if the rest of the flavor is good.  I assume it is not.  So when they served this salsa at a family party once, I instantly fell in love and had to have the recipe.  It is so tasty and fresh and delicious.  It’s not spicy at all, but don’t let that turn you off, if you have to have the heat, I’m sure it would be just fine adding in some fresh jalapenos. I fried up some corn tortillas to serve with this salsa and it is so perfect you can literally eat the whole bowl in a day.  Not kidding.  

Cowboy Salsa

1 can black beans (drained and rinsed)
1 can white shoe peg corn
1 29 oz. can diced tomatoes
1 bunch of cilantro, chopped
3-4 whites of green onions, chopped
1 pkg italian dressing mix

Mix all together and enjoy!

Baked on April 19, 2008 | Recipe Card: appetizers, salsa, side dishes | 10 Bites 

Potpourri Pasta


This pasta is delicious! You can pretty much add whatever vegetables you have on hand. Use chicken or Italian sausage, or even make it without the meat. I use marinated grilled chicken breasts and make it into dinner with a side of crusty bread. It’s filling and healthy and you never get tired of it, because it’s different every time! You can make it according to your own tastes. These are the very best kinds of recipes, easy, convenient and tastes even better the next day!

Potpourri Pasta

1 lb of your favorite pasta
3 boneless skinless chicken breasts
Italian dressing
1 cup cubed cheddar cheese
1 cup cubed mozzerella cheese
1 cup grated parmesan cheese
2 cups of your favorite vegetables
(I use yellow bell peppers, grape tomatoes, broccoli)

Marinate chicken breasts in Italian dressing for about 15-30 minutes. Cook pasta according to package directions. When pasta is done, let cool completely or run cold water over until cool. Place pasta in a large bowl. Cube cheese and cut up vegetables, and add to pasta. Grill chicken and cube, let cool, and add to pasta. Add enough Italian dressing to coat all of the pasta. I usually use about 1 1/2 cups, but just add enough until the taste is right for you. Add parmesan cheese and mix all together. Enjoy!


Baked on February 19, 2008 | Recipe Card: chicken, pasta, side dishes | 1 Bite 

Happy Chinese New Year!

Did you know that today is Chinese New Year? Well, I didn’t! But I do now, and it just so happens, by coincidence only, that I had planned an oriental themed dinner tonight! Brilliant, I know, and man was it delicious! Crispy Sweet and Sour Chicken, Chicken Lo Mein, and steamed rice. I actually attempted to make homemade Fortune Cookies, but the recipe failed! Man, I was so disapointed! I made my own fortunes to put inside and everything. But, it happens, right? I put together the sweet and sour chicken recipe years ago, and it is always a crowd pleaser. One of the more time consuming recipes that I make, and definitely makes a mess of your kitchen, but once you take a bite, it is all worth it.

Crispy Sweet and Sour Chicken

3 boneless, skinless chicken breasts, cubed
Oil for frying

For the batter:
1 cup pancake mix
1 cup water
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper

Mix together! It should be about the same consistency as a regular pancake batter.

Heat oil hot enough that when you place a wooden spoon into the oil, it begins to bubble. Dip chicken pieces into the batter and than place gently into hot oil. Cook until lightly browned. Place onto paper towel to absorb excess oil.
*I take a little help from the store and by a jar of sweet and sour sauce for dipping. I buy La Choy brand. It’s excellent!

Now onto the Chicken Lo Mein…
I kind of just made this up tonight. I tried to look up recipes for Lo Mein, and I couldn’t really find any that looked really really good, so I just through this together and it actually turned out quite tasty.

Chicken Lo Mein

1 boneless skinless chicken breast, cubed
2 tbl. olive oil
1/2 lb. spagetti noodles, cooked and drained
1/2 bag of frozen stir fry vegetables
1 cup chicken broth
1/2 cup soy sauce
1 tbl. cornstarch
1 chicken bouillon cube
2 cloves garlic, minced

Mix together broth, soy sauce, cornstarch, bouillon, and garlic. In large skillet, heat olive oil and add chicken. Cook until almost done, and add vegetables. Cook until heated through. Add noodles and sauce and cook until sauce thickens. Cook for 2-3 more minutes stirring frequently.

Baked on February 7, 2008 | Recipe Card: chicken, side dishes | 4 Bites