Hot Olive & Artichoke Dip. Get ready.
Oh dear. This is a simple hot dip recipe you can change up and modify according to your heart’s desire. Add mushrooms, leave out the olives, add shrimp or crab, omit the artichokes. It’s impossible to mess up and it’ll make you a happy, more contented individual. Promise! The Cast of Characters: Real mayo, cream cheese, black olives, egg, artichoke hearts, red onion, Parmesan cheese, and salt and pepper. First, dice up half of a red onion. Add it to the bowl of a food processor (or blender) with cream cheese, mayo, Parmesan, olives, artichokes, egg, and salt and pepper to taste.
Dump in a heaping cup of Parmesan. Next, add a few dashes of Worcestershire sauce. You can always add more later if it needs it. Now just give it a few pulses—you want it to be just combined, but not totally liquefied. Pour the dip into a buttered baking dish or pie pan. Now just bake at 350 for 20 minutes, or until hot…but not too brown. Ahem. It might not look it… Phyllo Mushroom Bundles. I first made these when I was living alone in Los Angeles.
I can’t believe I ever lived alone. In Los Angeles. Spicy Spinach-Stuffed Mushrooms. Garsh.
Were these good. I made them last night on a whim. Amid all the wings and ranch and other Super Bowl food—including a big mess-maker of a delicious cake my younger daughter made—I decided I couldn’t live without stuffed mushrooms another minute. My eating is very whim-driven. This is what I violently pulled out of the fridge, freezer, and pantry. Chop up an onion. Rinse a bunch of mushrooms in cold water. Did you hear about the mushroom that walked into the bar? The mushroom looked at him and replied, “Why not?
Gosh, I love that joke. Pop the stems out of the shrooms. It’s very poppy. Now you’ll have a big pile of stems. So chop ‘em up sorta kinda finely. Next, heat some olive oil and butter in a skillet over medium-high heat. Throw in the onions and shroom stems. Then sprinkle in some salt and pepper… And cook it till it’s all soft and starting to turn golden, about 5 to 7 minutes. Now, throw in some panko crumbs! Then just pour the whole mixture onto a plate and set it aside to cool. Tuna Melts. When I was a teenager, my mom and I went over to a nice lady’s house for reasons I can’t remember.
Maybe she wanted to visit with us. Maybe she was doing our colors. Maybe she was showing us some photographs or a newly decorated bedroom in her house, or maybe she had some Tupperware on display. Panko Mozzarella Sticks! I first discovered panko bread crumbs back in 1999.
Please don’t ask me how I know that; I just do. I remember vividly reading a recipe that contained panko bread crumbs, and I remember vividly that I was nursing my second baby, and I remember vividly that I was hormonal and desperate, and the next thing I knew I was ordering panko bread crumbs from some market in Chelsea that the magazine recommended.
On the phone, of course, because although I had a computer at the time, I certainly wouldn’t have been cool enough to use it to order panko bread crumbs. Leftover Turkey Spring Rolls. Ahhh…Thanksgiving.
How was it, everyone? While we had a wonderful time, I wasn’t the one who did the cooking this year. My sister-in-law Missy took on the whole load, and I loved not getting up at 6:00 am to put the turkey in the oven. I can’t remember the last time I slept in on Thanksgiving. While I did enjoy the break, I was a little bummed out not to have leftover turkey to whip up some more leftover turkey recipes. These are perfect for post-Thanksgiving bloat: they’re light and crisp and crunchy and green. Blooming Onion and Dipping Sauce Recipe.