Olive Gardens Hot Spinach & Artichoke Dip

• 1 8oz package cream cheese, softened to room temp.
• 1 can (14 oz) Artichoke Hearts, drained and coarsely chopped
• 1/2 cup spinach frozen chopped or steamed and well drained
• 1/4 cup mayo (do NOT use Miracle Whip)
• 1/4 cup Parmesan Cheese, fresh grated
• 1/4 cup Romano cheese (or just more Parmesan if you prefer)
• 1 clove garlic, minced
• 1/2 tsp dried basil, or 1 Tbsp fresh basil
• 1/4 cup mozzarella cheese, grated
• 1/4 tsp garlic salt
• salt and pepper to taste

Cream together: mayo, Parmesan, Romano and cream cheese, garlic, basil and garlic salt.  Mix well.  Add artichoke hearts and spinach and mix until well blended.  Spray pie pan with Pam, pour in dip and top with cheese.  Bake @ 350 degrees for 25 minutes or until the top is browned.  Serve with toasted bread. 

Note:  Unbaked mixture can be stored in refrigerator until your are ready to use.

 dishes

Hot Crab Dip

Got this one in my email today and even though I haven’t tried it yet, it looked to good not to add here:

 Crab cakes deconstructed and topped with cornbread.  By Aïda Mollenkamp

• 6 tablespoons mayonnaise
• 3 tablespoons Creole mustard
• 1 tablespoon horseradish cream
• 2 teaspoons Old Bay Seasoning
• 1/4 cup minced celery
• 1/4 cup minced onion
• Tabasco sauce, to taste
• 1 pound fresh crabmeat
• 1 cup coarsely crumbled cornbread

1. Heat the oven to 400°F and arrange a rack in middle. Place mayonnaise, mustard, horseradish cream, Old Bay, celery, and onion in a small bowl and mix until well combined. Season with salt and Tabasco sauce, add crab, and mix until well incorporated.
2. Place crab mixture in a 3-cup ovenproof dish and top with crumbled cornbread. Bake in the oven until golden brown, about 15 minutes. Serve immediately with toasts or celery sticks.

Call it deconstructed crab cakes if you will, but the addition of cornbread makes it much more than that.

What to buy: Creole mustard has a great heat and works well in this recipe. Substitute Dijon mustard if you can’t find it.  Horseradish cream is sometimes labeled “horseradish cream style” or “prepared horseradish.”

Game plan: The crab mix can be made up to a day ahead of time (just leave out the salt until you are ready to bake it).  This recipe was featured in our Thanksgiving Southern-Style

Plus this is a really cool site and even gives beverage pairing with this tasty little appetizer.

My Best Chili

• 1 lb ground deer meat, venison
• 1 lb ground beef
• 1 lb hot breakfast sausage
• 1 large onion
• 1 medium green bell pepper
• 1 Tbsp ground cumin

Combine all above ingredients in large skillet and cook until meat is almost completely done.   In a large crock-pot stir in the following ingredients:

• 2 cans dark red kidney beans
• 1 can pinto beans
• 1 can black frioles, beans
• 1 can stewed tomato
• 1 large can tomato paste (12oz)
• 2 small cans sliced black olives
• 1 & 1/2 packets of Williams Chili Seasoning (about 1 1/2oz)
• 1 whole bunch of fresh cilantro, chopped
• 1 can Rotel
• 1 bay leaf
• 3 small green onions, chopped
• 2 banana peppers (bell peppers work just as well

Stir all ingredients together and then add the meat form the skillet.  Set crock-pot to high for about the first hour bringing everything up to a boil and then reduce heat to low and let simmer stirring occasionally for another 2 – 4 hours (time may differ depending on your crock-pot).

Note:  YES, this is one of my best chili’s and no I haven’t entered any chili cook-offs to vouch for this recipe.  I can tell you though, that my dear sweet husband made sure to get the “Chili Seasoning” (I think to keep me from making it too hot).  I have made chili in the past that made everyone sweat while they were eating it.  And this one did turn out quit nice if I don’t say so my self.

Make sure to have some home-made cornbread or cheese herb bread to go with this, along with some Frito’s, grated sharp cheddar cheese or pepper jack cheese, sour cream and even some fresh chopped cilantro to garnish the top really adds a VERY nice touch!  And if someone in your house hold needs more “hot” make sure to put some Tabasco on the table and they can just go to town without making everyone else miserable.

Border Dogs

• 1 can 6 Crescent Rolls, “Big & Flaky” (make sure you get the “Big” ones)
• 6 Ball Park Franks
• 6 large cut pieces of bacon (maple flavored are really good with this)
• 6 squares of American Cheese

First precook the bacon to the point of done but still limp and let cool just enough to handle.  Wrap the hot dog with a slice of cheese, then wrap a strip of bacon around the cheese wrapped hot dog.  Unroll your crescentrolls andwrap around the bacon, cheese wrapped hot dog.  Repeat 5 more times with the rest of the ingredients and place each on a cookie sheet in a 350 degrees oven for abut 13-17 minutes (use the directions on your crescent roll container for cooking time).  Remove from oven once done to a golden brown and let cool for just a minute before serving.  Kids LOVE these – that is kids of all ages around my house.  And we love to eat them with a side of ranch dressing for dipping.  You could use mustard, ketchup or just eat them plain – it’s all good!

Mini Border Dogs

The above recipe could very easily be scaled down to the cocktail weeny size or little Smokey’s for appetizers on game day or any kind of get together for that matter.  Have them pre-made and wrapped in foil and set on top of a warm grill at a tail gate.  Make them easy to grab and munch by serving each with a toothpick.

Mexican Queso Fondue

• 1 cup white wine
• 1/2 lb mozzarella cheese, grated
• 1/2 lb monterey jack grated
• 1/2 lb goat cheese crumbled
• 2 poblano peppers, roasted, peeled, seeded and finely chopped
• 1/4 lb chorizo, grilled and finely diced
• 6 cloves roasted garlic, mashed to a paste
• 1 bunch of cilantro leaves, chopped (about 1/2 cup)
• salt and fresh ground pepper to taste

Bring wine to a simmer in a double boiler.  Add the mozzarella and jack cheeses and stir until melted.  Add the remaining ingredients and cook for 5 minutes.  Place in a fondue pot and serve with flour tortillas and blue corn chips.  – - -  YUMMY!

Mexican Pizza

• 1 Tbsp cornmeal
• 1 1/2 cups Bisquick baking mix
• 1/4 cup, plus 2 Tbsp boiling water
• 1/2 lb ground beef
• 1/3 cup chopped onion
• 1 tsp chili powder
• 1 large clove garlic, minced
• 1/2 tsp dried oregano
• 1 1/2 cups shredded Monterey Jack cheese (about 6oz)
• 1 can whole tomatoes, chopped and drained (about 28oz)
• 1 can chopped green chilies, drained (4oz)

Heat oven to 350 degrees.  Grease 12″ pizza pan; sprinkle with cornmeal.  Stir baking mix and water until soft dough forms.  Turn onto surface dusted with baking mix; roll in baking mix to coat.  Shape into ball; knead 10 times.  Press dough evenly on bottom and up side of pan.  Bake 10 minutes cook ground beef, onion, chili powder, garlic and oregano in 10″ skillet, stirring occasionally, until beef is brown; drain.  Stir 3/4 cup of the cheese, the tomatoes and chilies into beef mixture.  Spoon onto crust; sprinkle with remaining cheese.  Bake 10 minutes or until cheese is hot and bubbly.

Basil Pesto and Sun-Dried Tomato Bruschetta

• 1 baguette, 1/4″ slices (should make about 24 pieces)
• 1/4 cup olive oil
• 2 Tbsp sweet butter
• 2 cloves garlic, minced
• 2 Tbsp fresh basil, minced

Heat the olive oil with the butter, garlic and basil until the butter is melted.  Brush the oil-butter on both sides of bread slices.  Place bread on a baking sheet and bake at 350 degrees until golden brown.

Bruschetta Topping

• 1 cup fresh basil leaves
• 3 garlic cloves
• 1 Tbsp toasted pine nuts
• 1 Tbsp olive oil
• 3 Tbsp sun-dried tomatoes

Place all ingredients except the sun-dried tomatoes, in a food processor and blend into a butter like consistency.

Assembly:  Spread a tablespoon of pesto paste on each toasted bruschetta and top with sun dried tomatoes.

Stuffed Mushrooms

• 12 Extra large mushrooms caps
• 1 cup dry bread crumb (or Stovetop stuffing)
• 1/2 cup grated parmesan or dry jack cheese
• 1 tsp dried oregano or 2 tsp freshly chopped
• 4 Tbsp melted butter or heavy cream
• 1 clove crushed garlic

Remove stems from mushroom and finely chop.  Mix bread crumbs, cheese, butter, oregano, garlic and mushroom stems.

Heap into mushroom caps and brush with melted butter.  Arrange in a casserole dish with a small amount of water in the bottom.

Bake at 350 degrees on the top shelf until mushrooms are tender and stuffing is lightly browned, about 20 minutes.

Shrimp and Scallop Kabobs

Grilled Shrimp and Scallop Kabobs

• 1 lb shrimp, cleaned, shelled and deveined
• 1 lb scallops, cleaned
• 1 bunch green onions, cut into 2″ long pieces
• 12 grape tomatoes
• 1″ piece fresh ginger, grated
• 3 Tbsp rice wine vinegar
• 3 Tbsp soy sauce
• 2 Tbsp sesame oil
• 2 Tbsp brown sugar
• 2 cloves garlic, minced
• Black pepper to taste

 Soak bamboo skewers in water for at least 30 minutes to keep from burning.

Thread shrimp, green onion, tomato and scallops onto the skewers, alternating each.

Place skewers into a 9″x13″ roasting pan, with just enough water in pan to cover skewers.  Soaking them in water before grilling helps keep them from burning.  In a large bow, whisk together the ginger, rice wine vinegar, soy sauce, sesame oil, brown sugar and garlic.  Pour half of the mixture over the kabobs and marinate in the refrigerator for up to 8 hours.  Reserve the other half of the mixture to baste the kabobs while grilling.  Preheat grill to medium heat.  Place the skewers on the grill.  Season with fresh black pepper.  Turn once and brush with soy mixture.  Cook until the shrimp and scallops are opaque throughout, about 6-8 minutes.  Remove from grill and serve with lemon or lime wedges.

Grilled Bacon Wrapped Scallops

 

Grilled Bacon Wrapped Scallops

• 1 package bacon
• 1 lb scallops, rinsed and dried
• 2 Tbsp fresh sage, minced
• ¼ cup extra virgin olive oil
• 1 large lemon, cut into wedges

Soak toothpicks in water for about 30 minutes to insure they do not burn on the grill. 

In a 12″ sauté pan, bring 2″ of water to a simmer.  Place the bacon strips in the water and parboil* the bacon strips for about 3 minutes.  Set aside.  Wrap pieces of bacon around each scallop and thread with a toothpick to keep together.  Transfer the wrapped scallops onto a baking sheet (with sides).  Grill the scallops for 2-3 minutes per side over a medium hot fire.  Remove the scallops from the grill and serve hot with lemon wedges.

 

*Partially cooking food to boiling it in water before it is finished cooking using another method.