May 8th, 2008 by alice
Tags: Dip, Hot, Spinachrtichoke
INGREDIENTS
- 1 (10 ounce)packagefrozen chopped spinach, thawed and drained well
- 1 (14 ounce)canwater-packed artichoke hearts, drained
- 1 (4 ounce)cangreen chilies, diced
- 1cupmayonnaise(full fat only)
- 1cupparmesan cheese, freshly grated
- 1/4teaspoongarlic powder
DIRECTIONS
- Preheat oven to 325 F and grease a 9″ glass pie plate.
- Squeeze every drop of liquid from the spinach that you can and chop up the artichoke hearts into 8ths; mix together.
- Add chilies, mayo, cheese, and garlic powder and mix well.
- Pour into prepared dish and bake for 15 minutes, stirring twice.
- Remove from oven and turn on your broiler.
- When the broiler is heated, pop the dip under the broiler and let if briefly brown, about a minute or so.watch carefully so it does not burn.
- Serve with tortilla chips or inside a loaf of sourdough bread, using chunks of bread or veggies as dippers.
Posted in Recipes | No Comments »
May 8th, 2008 by alice
Tags: , Dip, Hot, Spicy, Spinach
INGREDIENTS
- 1 (10 ounce)packagefrozen chopped spinach, thawed and drained well
- 3tablespoonsjalapenos, chopped(seeded and deribbed if you prefer)
- 1largetomato, seeded, chopped
- 1/4cuponions, chopped
- 1cupmonterey jack cheese, shredded
- 8ouncescream cheese, softened
- 1/3cuphalf-and-half
DIRECTIONS
- Preheat oven to 350°F.
- Combine all ingredients together and spread into a casserole dish.
- Bake 30 minutes.
- Serve with crackers, raw veggies, chips, or bread cubes.
Posted in Recipes | No Comments »
May 6th, 2008 by alice
Tags: Cooker, Ham, Hot, Sandwiches, Slow
INGREDIENTS
- 3lbs thinly sliceddeli ham(about 40 slices)
- 2cupsapple juice
- 2/3cup packedbrown sugar
- 1/2cupsweet pickle relish
- 2teaspoonsprepared mustard
- 1teaspoonpaprika
- 12kaiser rolls, split
- additionalsweet pickle relish (optional)
DIRECTIONS
- Separate ham slices and place in a slow cooker.
- In a bowl, combine the apple juice, brown sugar, relish, mustard and paprika.
- Pour over ham.
- Cover and cook on low for 4-5 hours or until heated through.
- Place 3-4 slices of ham on each roll.
- Serve with additional relish, if desired.
Posted in Recipes | No Comments »
April 19th, 2008 by alice
Tags: Breasts, Chicken, Glazed, Hot, Jelly, Pepper
INGREDIENTS
- 2tablespoonshot pepper jelly
- 1/2teaspoonDijon mustard
- 2 1/2lbsboneless chicken breast halves, pounded lightly to an even thickness
- 2tablespoonsunsalted butter
- 2mediumcelery ribs, cut into 2-inch-long matchsticks
- 1tablespoonfresh lemon juice
- 1tablespooncelery leaves, coarsely chopped
DIRECTIONS
- In a small bowl, combine the pepper jelly and mustard; set aside.
- Season the chicken breasts on both sides with salt and pepper.
- In a large skillet, melt the butter over moderately high heat.
- When the foam subsides, add the chicken breasts and cook, turning once, until browned, about 3 minutes per side.
- Tilt the skillet and pour off most of the fat.
- Add 1 tablespoon of water and shake the pan to loosen the browned bits on the bottom.
- Push the chicken to one side, add the celery matchsticks and cook, stirring, for 1 minute.
- Add the pepper jelly mixture and the lemon juice to the pan and shake to coat the chicken with the sauce.
- Cook until the sauce is reduced to a glaze, about 30 seconds.
- Season with salt and pepper.
- Transfer the chicken to plates and spoon the celery matchsticks on top.
- Garnish with the celery leaves and serve at once.
Posted in Recipes | No Comments »
April 2nd, 2008 by alice
Tags: Bacon, Chicken, Garlic, Hot, Mayo
INGREDIENTS
- 2chicken fillets
- 4slicessmoked back bacon
- 4tablespoonslow-fat mayonnaise(heaped)
- 2teaspoonsgarlic pepper seasoning(or to taste)
DIRECTIONS
- Pre-heat oven to 200c.
- In a small bowl, mix the garlic pepper and mayonnaise.
- Slather the tops of the chicken fillets with the garlic pepper mayo.
- Wrap two pieces of bacon around each chicken breast.
- Bake for 20 minutes.
Posted in Recipes | No Comments »
