Sunday, August 28, 2016

Hot Artichoke and Spinach Dip

This is a great, easy dip recipe to have on hand.  I make a batch and then just heat up a single serving each time.  I've had mine in the fridge for a couple of weeks and it bakes up nicely.

There are many variations on Artichoke Spinach Dip.  This is a great basic recipe to which you can make many changes.  The only thing I changed was to add a can of water chestnuts (chopped) simply because I like the which crunch it adds.

A tip to myself:  a 10 oz package of frozen, chopped spinach can be drained and pressed dry and then divided into four 1/2 cup portions and refrozen.  So I can make four batches out of one package of spinach.  And a note to others:  If you can find them, try using artichoke bottoms instead of hearts (Reese's brand is what I was able to get).  They're all meat and don't have those annoying spiky leafs you'll get in cans/jars of artichoke hearts.  Publix was good enough to special-order them for me.


1 (8 oz) package cream cheese (I use reduced-fat)
1/4 cup mayo
1/2 cup Parmesan and/or Romano shredded cheese
1 tsp chopped fresh garlic
1/2 tsp dried basil
1/4 tsp garlic salt
1 (14 oz) can artichoke bottoms or hearts
1/2 cup frozen, chopped spinach, thawed and drained
1 can water chestnuts, chopped, optional
1/4 cup shredded mozzarella cheese

Preheat oven to 350F (175C).  Lightly grease a small baking dish (I used my NuWave oven and baked for about 12 minutes).

In a medium bowl, mix together cream cheese, mayo, cheese(s), garlic, basil, garlic salt, S&P to taste.  Gently stir in artichokes, spinach and chestnuts (if using).  Either sprinkle in the mozzarella on top after putting into baking dish or (if making individual portions) stir it into the mixture.

Transfer the mixture to the baking dish.  Top with mozz.  Bake into preheated oven for about 25 minutes or until bubbly and lightly browned.

Thursday, August 25, 2016

Zucchini and Squash Bake

I wish I could remember where I originally saw this recipe because I adjusted it to use what I had on hand.  And incredibly, it came out wonderfully (I say this because I'm not particularly good at changing up recipes).

When I mixed it up (it was still warm) I thought it was good as it was.  But the recipe I was working from said to bake it for an hour.  So I did bake the next serving and it was even better!

This amount made about 4 single servings.  I think it would also be good to add some pasta sauce and use only mozzarella (omitting the Velveeta and cheddar).  I added a bit of anise seed because the Italian sausage I used didn't have enough flavor for my taste.

ZUCCHINI and SQUASH BAKE (4 servings)

8 oz sliced mushrooms
1/2 small onion, diced
4 oz Italian sausage, crumbled
1 small zucchini, diced
1 yellow squash, diced
16 grape or cherry tomatoes
2 oz Velveeta
1/4 cup mozzarella, shredded
1/2 cup cheddar, shredded
1 1/2-2 cups cooked rice
1/8 to 1/4 tsp anise seed, optional

Saute the mushrooms in equal amounts of EVOO and butter until cooked.  Set aside.

Saute onion and Italian sausage until sausage is cooked.  Add zucchini, squash, and tomatoes.  Saute until until vegetables are cooked.  Stir in cooked mushrooms.  Add Velveeta, mozzarella, and cheddar.  Stir until cheese is melted.  Remove from heat.  Stir in cooked rice and anise seed.

Bake at 350 for about an hour.

Thursday, August 18, 2016

Fish with Chorizo Tomato Sauce

OK, I finally put my old photos on my laptop (since the desktop crashed) and found a couple of old recipes I didn't get to post. 

This is a Publix demo recipe and it is so good!!!  I just happened to have everything on hand and am so glad I made this.  The chorizo and capers are a new and unique (to me) addition to a fish dish.  Easy to make on top of everything.


1 shallot, finely chopped
2 fresh medium tomatoes, coarsely chopped
3 oz cured chorizo, coarsely chopped
1 Tbsp EVOO
2 Tbsp capers
2 tsp dried Italian seasoning
1/2 tsp crushed red pepper
4 (6 oz) flaky fish fillets (ex: orange roughy, tilapia, Swai, flounder)
1/2 cup white wine (or chicken broth)
1 Tbsp fresh oregano, finely chopped, optional

Chop shallot (2 Tbsp), tomatoes, and chorizo.  Preheat large saute pan on medium 2-3 minutes.  Place oil in pan, then add shallots, capers, and chorizo; cook 3-4 minutes, stirring occasionally, or until shallots have softened.

Stir in tomatoes, Italian seasoning, and red pepper; cook and stir 8-10 minutes or until tomatoes are softened and saucy.

Reduce heat to medium-low.  Nestle fish into sauce, pour wine over fish, and cover; simmer 5-6 minutes or until fish is 145F (or opaque and separates easily).  Meanwhile, chop oregano (if using).  Spoon sauce over fish and sprinkle with oregano.  Serve.