Charleston Cheese Dip

Charleston Cheese Dip

(10 servings)

Ingredients:

½ cup Mayonnaise

8 oz. Cream Cheese, room temperature

1 cup Sharp Cheddar Cheese, grated

½ cup Monterey Jack Cheese, grated

2 medium Scallions, finely chopped

1/8 tsp. Cayenne Pepper

1/3 cup Butter Crackers, crushed

8 slices Bacon, cooked and crumbled

for dipping Corn Chips, Crackers, Bagel Chips

Directions:

In a medium Bowl, combine mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, scallions and cayenne pepper.  Transfer mixture to 8x8 baking dish or a 9-inch pie pan.  Top with crushed crackers.  Bake in a pre-heated 350-degree oven for 15 minutes or heated through.  Remove pan and evenly top with bacon crumbles.  Serve immediately with the items mentioned above or your favorite dipping food.

Notes:              For the butter crackers, I suggest
                        using Ritz crackers for their unique
                        flavor.

Ideas for Future Efforts

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Spinach-Artichoke Bombs

Spinach Artichoke Bombs

(32 bombs)

Ingredients:

1 box (10 oz.) Frozen Spinach, thawed and drained

1 can (15 oz.) Artichoke Hearts, drained and chopped

2 cups Ricotta Cheese

1 tsp. Garlic Powder

¼ cup Parmesan Cheese, grated

11 each Mozzarella String Cheese Sticks

4 tubes (8 count) Crescent Roll Dough

Directions:

In a medium bowl, combine spinach, artichoke, ricotta, parmesan and garlic powder.  Set aside.  Unwarp string cheese and cut each into thirds.  Set aside.  Open crescent roll tubes one at a time.  Spread out each triangle and slather each with the spinach-artichoke mixture.  Place a piece of string cheese on the wide end of each triangle.  Roll it up like you would a traditional crescent roll.  Tuck the ends under, so filling can’t ooze out, and place seam-side-down on a parchment paper lined baking sheet.  Repeat process with the 3 remaining tubes of crescent rolls.  Place in a pre-heated 375-degree oven for 15 to 17 minutes or until puffed up and lightly golden.

Notes:              Eat them just as they are or offer
                        a warm marinara sauce for dipping.

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Super Bowl Yummies

The “Super Bowl” is this Sunday night.  It’s a big party day throughout the USA and other places throughout the world.

Whether you are hosting a party or going to one, food is a big part of the Super Bowl experience.  This week I have two recipes for you to offer to other attendees.

“Spinach Artichoke Bombs” are Wednesday’s hit for something different and tasty.  It’s a spinach-artichoke spread inside crescent rolls.

Then on Thursday we have an easy dish in “Charleston Cheese Dip” which you may want to make more than one of for the party.  Because it only feeds about 10, you may want to make several in disposable pie pans.  Then just pop in the oven as needed throughout the super bowl festivities.

For more ideas for the party, check the Odds ‘n Ends recipe tab above.  Until next week, “Happy Cooking” and hope your team wins on Sunday.

Remember, please help spread this food blog and thanks for your support.

Orange and Ginger Glazed Carrots (GF)

Orange and Ginger Glazed Carrots (GF)

(8 servings)

Ingredients:

2 lb. Carrots, cut into coins

4 tbsp. Unsalted Butter

to taste Salt and Pepper

2 tbsp. Fresh Ginger, grated

2/3 cup Fresh Squeezed Orange Juice

2 tsp. Fresh Squeezed Lemon Juice

2 tbsp. Orange Zest

1 tsp. Lemon Zest

garnish Fresh Parsley, chopped

Directions:

In a large sauce pan over medium heat, combine carrots, butter, salt, pepper, ginger and orange juice.  Bring mixture to a boil, reduce heat to a simmer.  Cover and simmer 10-20 minutes, or until liquid is absorbed and carrots are tender.  Uncover and add lemon juice, orange and lemon zest.  Mixture to combine and garnish with parsley before serving.

Notes:              If you don’t need this large of serving, the recipe can be easily cut in half to serve 4 people.

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Parmesan Roasted Baby Carrots (GF)

Parmesan Roasted Baby Carrots (GF)

(8 servings)

Ingredients:

5 cups Baby Carrots

¼ cup Olive Oil
4 cloves Fresh Garlic, minced
3 tbsp. Grated parmesan Cheese
2 tbsp. Gluten-Free Panko Bread Crumbs
¾ tsp. Kosher Salt
¼ tsp. Black Pepper
garnish Fresh Parsley, chopped

Directions:

Place all ingredients in a gallon size zip-lock bag, adding carrots last.  Share until carrots are well coated.  Spread coated carrots out on a foil lined rimmed baking sheet that has been sprayed with a non-stick cooking spray.  Place in a pre-heated 400-degree oven for 20-25 minutes or until carrots are tender.  Shake baking sheet halfway through the baking to change up position of carrots so one side doesn’t burn.

Notes:              I happen to use Avocado oil more than olive oil now.  So use the oil you have on hand.

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Gluten-Free Carrot Side Dishes

Since I was a little boy, carrots have always been one of my favorite vegetables.  As I’m always searching for gluten-free recipes to help my granddaughter, I found a couple of carrot dishes.  It’s also nice that she loves carrots too.

Both of these recipes will be enjoyed by those that don’t have to be gluten-free too.

The only real ingredient in the two recipes that may cause you concern, is the gluten-free panko bread crumbs.  You should be able to find them in most major grocery stores.  If not, just leave them out.

The first uses baby carrots and the “Parmesan Roasted Baby Carrots (GF)” you’ll find on Wednesday.  The “Orange and Ginger Glazed Carrots (GF)” come on Thursday.

I hope you enjoy these easy but tasty sides.  “Happy Cooking” until next week.  Please remember to share the link of this food blog with others.  Thanks.

Lighter Chicken Cacciatore

Lighter Chicken Cacciatore

(6 servings)

Ingredients:

6 (5-6 oz.) Boneless Skinless Chicken Breasts

to season Salt and Pepper

2 tbsp. Olive Oil

10 oz. Cremini Mushrooms, quartered

1 small Onion, thinly sliced

1 medium Red Pepper, thinly sliced

2 cloves Fresh Garlic, minced

2 tbsp. Fresh Rosemary, finely chopped

1 Bay Leaf

¾ cup Dry White Wine

1 can (28 oz.) Diced Tomatoes

8 oz. Kale, stems discarded and chopped

½ cup Green Olives, pitted

¼ cup Flat-Leaf Parsley, chopped

Directions:

Pound them to an even thickness in a zip-top plastic bag with a meat mallet or the palm of your hand.  Season with salt and pepper to taste.  In a large deep skillet over medium-high heat, warm oil.  Cook chicken 3-4 minutes per side until golden brown.  Transfer to plate.  Add mushrooms to skillet and cook until golden brown and tender, stirring occasionally, for about 4 minutes.  Transfer mushrooms to plate with chicken.  Lower heat to medium and add onion, red pepper, garlic, rosemary and bay leaf.  Cook 8-10 minutes or until tender, stirring occasionally.  Add wine and cook, stirring and scraping up brown bits, until reduced by half, about 3 minutes.  Stir in tomatoes and juice.  Return chicken and mushrooms to skillet, nestling chicken in tomatoes, and simmer covered 15 minutes.  Fold in kale and cook, covered 10-12 minutes more.  Uncover, discard bay leaf and stir in olives and parsley.  Serve immediately.

Notes:              You could use boneless skinless chicken thighs instead of breasts if you desire.  Cooking times may need to be slightly adjusted.

Ideas for Future Efforts

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