Spinach & Artichoke Dip

IMG_0634

I’m not a football fan, so the super bowl is mainly an excuse to eat. This year I got extra lazy and left the food prep to my husband, let him wander off to the super bowl party, and stayed home with a bowl of the dip he made.

I think we were both more than satisfied.

Spinach & Artichoke Dip from Alton Brown

IMG_0631

Did you have a favorite super bowl snack?


Crunchy Parmesan Chicken Tenders

header

Being a well rounded wife while being a full time student presents its challenges at times (like when for weeks on end we eat more frozen pizza than anything else). However, I am actually trying to cook more as I finish my last semester.

The other night Timothy requested fried chicken tenders. After searching for a recipe for a bit, all I was coming up with was baked chicken tenders. So not the same. We settled (and much to my delight there was no oil to deal with).

Crunchy Parmesan Chicken Tenders
from Giada Laurentiis

IMG_0602soak the chicken in butter milk

IMG_0614dredge chicken in breadcrumbs & Parmesan

IMG_0617lay chicken on oiled baking sheet and drizzle with olive oil

IMG_0619bake for 12-15 minutes, until golden brown (at 500 degrees)

IMG_0622serve with sweet chili dipping sauce

Enjoy!


Lover of Cheese

This past weekend a friend and I decided to pretend to be real “sophisticated & classy women”. We bought ourselves some fancy cheese, bottle of cheap wine, wore some red lipstick, and popped in Chocolat. We enjoyed ourselves, and we really enjoyed the cheese.

IMG_0458

IMG_0465

IMG_0477

IMG_0481

Cheese: Havarti; Trugole, and Montamore

Wine: Moscato (The Skinny Vine)


Chili Rubbed Pork

Last night something with some real flavor sounded absolutely perfect. I found a recipe I had been wanting to make and got to it.

Chili Rubbed Pork. It was rich and bold and a little bit sweet. Perfect for a hot spring night.

I added a couple sweet peppers just add a little color to the dish. Then I threw some perfect little buns in the oven. It was all served up on a plate with chili pork and steamy buns.


Spicy Potato Hash

I didn’t know a thing about cooking when I got married a year and a half ago. I loved the Food Network and eating, but I couldn’t do a thing in the kitchen. But I was determined to feed my husband incredible food.

The summer we got married I learned a lot about life, and a lot about cooking. One of the first breakfast dishes I learned was Pioneer Woman’s Fried Potatoes. I loved the crunch of the slightly burnt potatoes and the sweet taste of the  burnt onion mixed within.

Since that summer I have played with her recipe a bit to make my own version– Spicy Potato Hash.

Spicy Potato Hash

3 russet potatoes, chopped
1/4 cup yellow onion, chopped
1/4 cup red pepper, chopped
1/4 tsp onion salt
1/4 tsp Italian seasoning
1/4 tsp red pepper flakes
1 clove garlic, chopped

– preheat oven to 400 degrees. spray cookie sheet or foil with cooking spray, or olive oil.
– bake potatoes, onion, and onion salt for 20 min. stir once after 10 min.
– heat skillet to medium high, saute garlic until golden.
– add potatoes and onion, Italian seasoning, red pepper flakes, red pepper. fry for 10 minutes.
– stir every 3 minutes. let potatoes rest in one spot so they get crispy
– serve with toast

 


Broccoli Chicken & Rice Divan

One of my Bible study leaders started a blog with the new year. I thought one of her recipes looked particularly fun and tasty, so I gave it a shot.

Broccoli Chicken & Rice Divan. I don’t know what “divan” is, and I’m not entirely sure I care, because it was wonderful.

I divided the dish into four individual ramekins rather than one baking dish. It was so lovely to sit down to dinner with an individual little dish of loveliness just for me.

I divided the meal into four very full ramekins. This could have easily stretched to six I think.

Here is the recipe with my modifications.

Broccoli Chicken & Rice Divan
2 cups of cooked brown rice
2 chicken breasts, chopped
1 1/2 cups broccoli, chopped
1 (10.75 oz) can Cream of Broccoli Soup
1/3 cup milk
1/2 cup shredded cheddar
1 tbsp butter, melted
2 tbsp dried bread crumbs

– preheat oven to 450 degrees
– cook rice
– cook chicken
– cook broccoli, let boil for about 5 min. then drain
– spray ramekins with non-stick spray
– mix soup and milk
– mix chicken, broccoli, rice, sauce, and cheese
– pile into ramekins
– mix melted butter and bread crumbs
– sprinkle bread crumbs on top
– bake 15-20 minutes

** I know my pictures indicate that I did not follow my own directions. Its because I didn’t. After eating the dish I realized that some of the rice on the bottom did not get touched by the sauce, meaning I had several bites of plain rice. Rice is great and all… but I totally love a bit of cheesy goodness with every bite.


Tea Party

Yesterday I hosted a little party with the girls from my Bible Study. I decided we need a good excuse to get a little dressed up, and have a little party to get us geared up for another semester.

Everyone brought a little something to share.

We enjoyed sugar cookies, chocolate chip cookies, crackers & herb dip, cranberry scones, and brushetta.

our spread

Brushetta
3 large tomatoes, seeded & chopped
1 tbsp chopped mint (I used mint instead of basil because the store was out)
1/4 cup olive oil
1/4 tsp garlic powder
1 loaf of crusty bread

stir together the tomatoes, mint, olive oil, & garlic powder
serve on crusty bread

This was a really simple appetizer to throw together for a small get together. The tomatoes make it super light and flavorful.

And who doesn’t love to add a bowl of color to a spread?