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Spanakopita Bites

Spanakopita Bites
Buttery, flaky phyllo appetizers are especially popular in my family. I guess I can't blame them since who can resist buttery, flaky phyllo dough anyway?! My mother in law requested these Spanakopita Bites as an appetizer for the birthday party she was throwing for her husband. They were a hit with no leftovers, which is no surprise. I firmly believe that anything paired with butter and phyllo dough would be hard to resist...right? These spanakopita bites are a twist on the classic spanakopita recipe I tend to make. Spanakopita Bites recipe adapted from CBSrecipe yields 60-72 mini muffin sized bites 1 Tablespoon vegetable oil 1 small onion, chopped 3 green onions, chopped 10 ounces frozen chopped spinach. thawed and squeezed dry 4 to 6 ounces domestic feta cheese, crumbled 1 cup cottage cheese OR ricotta cheese OR cream cheese 1 egg Salt and pepper to taste 1 pound phyllo, thawed 8 tablespoons butter (1 stick), melted 2 tablespoons vegetable oil Preheat oven to 375 degrees

Balsamic Pot Roast (in the Crock Pot) A couple of months ago I was reading a Taste Of Home magazine while in the waiting room at my son's orthodontics appointment, and I came across a recipe for Balsamic Braised Pot Roast. I made a mental note of it and filed it away in my brain for later use. This week, as I was struggling for dinner ideas, that recipe popped into my head. I prefer to cook my pot roasts in the slow cooker, and I knew Tuesday would be perfect since I had lots of errands to do after work that day. Ah, the smell was amazing when I walked in the door that night. Balsamic Pot Roast3 lbs beef chuck roast, boneless Garlic salt & pepper seasoning2 tbsp olive oil1 onion, sliced2 sprigs of fresh rosemary2 bay leaves2 fresh sage leaves (or a sprinkle of powdered sage)2 cloves garlic, chopped1 cup red wine1/3 cup GOOD balsamic vinegar1, 14.5oz can beef broth 3 tbsp corn starchSalt & PepperBaby carrots, about a bag2 medium potatoes, cut into mouth sized pieces

Stuffed Pizza Rolls We sometimes call this “Inside-Out” pizza too. They’re garlicky, cheesy little pizza dough balls filled with all of the yummy toppings you’d put on a pizza. To eat, just pop one off and dunk it in marinara sauce. Don’t you love finger food? And don’t you love dunking things? I suppose regular pizza is finger food as well, but for some reason this is way more fun. hmm…looks like I forgot garlic in this picture. Stuffed Pizza Rolls (I don’t really measure, so you get what you get here!) 1 roll refrigerated pizza dough* (or make your own) marinara/pizza sauce (click here to make your own) 2 T grated Parmesan cheese (sorry, I don’t know how to make that) 1 T olive oil or melted butter 1/2 t garlic powder 1 t dried Italian seasoning mozzerella cheese Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc. *You can use regular pizza dough, or thin crust. Preheat oven to heat specified on pizza dough package. Unroll your pizza dough onto a lightly floured surface.

Chicken Tamale Pie Today’s lesson is on healing foods. You might be thinking of brightly colored veggies and lean proteins, and I can dig that . Most of the time. But today I’m thinking of creamy corn bread, spicy enchilada sauce, seasoned chicken, and melted cheese baked into a pie dish. A PIE DISH. I’ve had a rough go of it the last few days. The Pistachios. Let me tell you something about myself. So in an effort not to eat the whole bag of pistachios in between lunch and dinner, I’ve been spending my evenings making one bazillion types of pistachio baked goods. No pistachios were thrown at the kitchen wall. Just when I was about to throw in the towel on baking for the rest of my life, Bjork asked for this tamale pie. One last thing: Tamale Pie loves the camera. Like, whoa. Chicken Tamale Pie Author: Pinch of Yum, adapted from Cooking Light Prep time: Cook time: Total time: Serves: 8 ⅓ cup fat free milk ¼ cup egg substitute 1½ tablespoon taco seasoning, divided ¼ teaspoon ground red pepper Preheat oven to 400°.

Amazing Artisan Bread for 40 Cents a Loaf - No Kneading, No Fussing, No Kidding Update: If you're interested, I've written an update on this technique here. What if I told you that instead of buying bakery bread for four or five dollars a loaf, you could make delicious handmade bread whenever you wanted, at a fraction of the cost and it is so easy a kid could do it? Well, read on because this method of making artisan bread at home will change your life. You can make incredible bread without having to do all the usual time consuming tasks of breadmaking : no need to make a new batch of dough every time you want breadno need to proof yeastno need to make starters or prefermented doughno kneading! In the last few years, several methods for making easy no-knead bread doughs have crept up on the internet and gained popularity. "The results have forced me to reconsider all of the premises I once held sacrosanct". So what is going on here? Boules Rising and Boules after Baking To see how easy it is to get a loaf ready, you can watch me form a loaf in about 30 seconds: 1. 2. 3.

The Best Guacamole I’ve Ever Made – recipe Jul 04 2008 **Happy 4th of July everyone (in the USA)!!!I miss being out of the States on this holiday. We will be celebrating by grilling on Saturday down at the garden. Hamburgers and hot dogs…can’t get any more 4th of July-ish traditional than that!** I was searching the inter-tubes for a good-looking guacamole recipe the other day. It was flavorful, but not over powering, creamy and chunky at the same time, and gone 1/2 way through our meal! I found the recipe here at The Daily Green. Here’s how I did it: Ingredients: 2 ripe Avocados, peeled and pitted juice of 1 Lime 1/4 Cup minced Red Onion 2 Tablespoons minced Cilantro 1 small clove Garlic, minced 1 teaspoon Kosher Salt or 1/2 teaspoon Table Salt 1/2 teaspoon Pepper 1 Tablespoon minced Jalapeño Directions: Halve the avocado and remove the pit. Serve immediately. Makes 3-4 servings (but it will go so fast you should double it!). ShareThis Leave a Reply

What's Cookin' in Mama Jan's Kitchen?: Recipe for Easy Peasy Garlic Rolls (just like Palazzio's) {print this recipe} I went to a small college in Santa Barbara, California called Westmont College for my bachelor's degree. It was always a treat to go out for dinner, especially if it was at Palazzio's! If only I could recreate Palazzio's recipe for garlic rolls... My husband and I are huge garlic fans... so unless you love garlic, you may want to cut the number of cloves in... oh, I don't know... half? source: modified from Real Simple prep time: 5 minutes cook time: 15 minutes total time: 20 minutes makes: 9-12 rolls INGREDIENTS 1lb. prepared pizza dough, thawed according to package* 8-12 cloves garlic, chopped 1/4 cup + 2 Tablespoons extra virgin olive oil 1 teaspoon dried parsley kosher salt, to taste Preheat oven to 425°F. * I bought an 11oz. package of premade pizza dough from Whole Foods and made 9 rolls out of the dough.

Philly Cheese Steak Sloppy Joes Recipe These Philly cheese steak sloppy joes take your favorite ingredients of a Philly cheese steak sandwich and combine them with a classic sloppy joe. What I love about this recipe is that it is so easy to prepare and is great if you are looking for a quick meal. The process to preparing these sloppy joes is easy. Ground beef is cooked in the pan with onion and bell peppers. Ingredients: 1 tablespoon extra virgin olive oil 1lb ground beef 1 medium onion (chopped) 1 medium green bell pepper (seeded and chopped) ¼ cup steak sauce 1 cup beef broth salt and ground black pepper (to taste) 4 hamburger buns 1 tablespoon butter 1 tablespoon flour 1 cup milk 1 cup provolone cheese (shredded) Cooking Instructions: Step 1: Heat olive oil in a large skillet over medium-high heat.

Caprese Baked Egg Cups I learned five things yesterday. 1. Having a cocktail after making a freakishly giant mess in the kitchen helps calm the stress of cleaning up AND makes it go faster… or just makes you forget how long it takes? 2. 3. iChatting with loved ones in another state after a big cocktail (oops I know… I left out the part about how big it was in #1) is awesome. 4. 5. Geez. All hangovers and unrealistic, dreamy 2002 relationships aside, these baked eggs are where it’s at. Well, I totally thought that and I was totally wrong. Caprese Baked Egg Cups makes 4 cups [2 x 3 1/2 in ramekins] 4 or 8 eggs (depending on if you want 1 or 2) 1 pint grape tomatoes, halved 3-4 ounces mozzarella cheese, chopped (I used marinated mozz from Trader Joe’s, hence the seasoning) 8-10 fresh basil leaves 2 teaspoons cream or milk salt and pepper softened butter Preheat oven to 350 degrees F. Butter each ramekin and fill with a few pieces of tomato, cheese and basil. I want a mimosa.

Tomato Basil Pizza The other day, I was looking at the overload of tomatoes that I bought as the season was winding down as the end of summer nears. But I realized that I was being gradually shoved out of my small kitchen by them, so I oven-roasted the louts with garlic and herbs to reclaim a few precious inches back of kitchen counter space. Yet when they were finished, I looked in my refrigerator, and there wasn’t any room in there either. So I was left holding a bowl of roasted tomatoes that needed to get used up. Coincidentally, I also had a round of yeasted dough in my refrigerator from a batch of recipe testing that hadn’t found its meaning as something else yet—as experimental leftovers are want to do. I’ve oven-roasted plenty of tomatoes in my lifetime, especially when I need to pull and extract as much flavor as I can from less-than-exemplary specimens. Basically, you just take some tomatoes, toss them in a splash of olive oil, some herbs, and sliced up garlic. (I know, I know. Chewswise Pesto

Back Away From The Bottle: Homemade Salad Dressing Recipes Many of us have succumbed to the convenience of bottled salad dressing, assuming it's not worth making salad dressing recipes from scratch. (Big mistake guys.) Take a look at the ingredients list on a bottle of store-bought dressing -- you might want to reconsider. It's time to embrace homemade salad dressings and vinaigrettes. Want to read more from HuffPost Taste? Loading Slideshow Filed by Julie R.

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