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Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip
There’s one appetizer that, if all else fails, we WILL order at a restaurant: spinach artichoke dip. Hey, it’s what we do. We look at other options and then go with the one that we know we’ll both love and consume way too much of. However, I have to say that I’m a homemade spinach artichoke dip virgin. This dip has all of 4 ingredients and tastes heavenly. 1 box frozen spinach, thawed and with the liquid squeezed out1 bag frozen artichokes, thawed and with the liquid drained away2 wheels of Laughing Cow Swiss cheese (you can do the light version here as well)1 tsp garlic powder¼ tsp cayenne peppersalt and pepper to taste In a food processor (or, if you like it chunky you can just mix in a bowl) process all of the ingredients together. I repeat: DEVOUR. Tagged as: artichokes, healthier dip recipe, healthy appetizer, healthy spinach artichoke dip, laughing cow cheese, perfect appetizer recipe, spinach, spinach artichoke dip, Swiss cheese Related:  Snacks

Broccoli Bites for Kids File this under the Onion Soup Mix Recipe category, though there is no Lipton onion soup mix in site. I may even serve these at my next dinner party, they were that good! While babysitting for my 6 year old picky eater niece, I had to come up with a good lunch that would be fun for the two of us to make together. She is not a big broccoli fan (or any vegetable fan), but I told her we would add melted gooey cheese and form the patties with our hands. Please don't laugh when you read this recipe, it is terrific and easy. I made it my own by adding homemade breadcrumbs and fresh chopped steamed broccoli along with lowfat mozzarella cheese mixed with the cheddar. Broccoli Cheese Bites (adapted from My Tasty Treasures & WholeSomeBabyFood.com): 16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli) 1 1/2 cup of grated cheddar cheese 3 eggs salt & pepper 1 cup of seasoned Italian breadcrumbs Mix all the ingredients together in a large bowl.

baked kale chips I could never get into kale. Heck, I’ve long been timid about greens in general — the delicate ones like baby spinach and arugula were easy but as soon as things got a little heavier, I got nervous. When I finally found a respectable green I found palatable — Swiss chard, which I think of as the green for spinach people — I went to town with it: a tart, a spaghetti dish and then gratin. But I still couldn’t warm to kale. Because I didn’t like the way it tasted. But in February, I began seeing a recipe for baked kale chips flitting about the internet. Yes, crisp. [Psst. This week: We have flown the coop! One year ago: BialysTwo years ago: Swiss Easter Rice TartThree years ago: Rich Buttermilk Waffles Baked Kale Chips Adapted from a bunch of inspiring places 1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better) 1 tablespoon olive oil Sea salt, to taste Preheat oven to 300°F.

Apple Pie with Cheddar Crust — So Delicious This is the sort of discovery that inspires me to host a dinner party. After just one bite, I began envisioning the scene: my guests’ hands reaching to the center of the table; the plate piled high with steaming, half-mooned pastries slowly disappearing; the silence as first bites are taken. Just anticipating the reactions — “apple and cheddar?!” — makes me giddy. I’ve been wanting to make an apple pie with a cheddar crust for several years now. While apple with cheddar is an age-old pairing, their union in a pie, for me at least, still came as a surprise. Mom and Auntie, in town for the weekend, reading to Ella Cameo and Fuji apples from Catoctin Mountain Orchard The Cameo apples were some of the best apples I have ever tasted. I adore this cheddar. Apple Hand Pie with Cheddar CrustDough and Filling recipes from Martha Stewart Yield = 1 10-inch pie or 10 hand pies + 1 mini pie Cheddar Crust 1. 2. FillingNote: This amount of filling is for a traditional sized pie. 1. 2. 3. 4.

Scalloped Hasselback Potatoes | Tasty Kitchen Blog - StumbleUpon “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description

Homemade Auntie Annes Pretzels I'm sorry to be the bearer of another diet busting recipe... really I am! I'm not intentionally trying to sway you from your positive eating habits, but we all know the Superbowl is coming up and it's not a day to snack on fruits and vegetables. It's a day of indulgence- so enjoy it for what it is! Now I'm sure the title of this post intrigued most of you- many of you have probably had Auntie Annes Pretzels. It's impossible to walk through the mall and not get hit with that amazing aroma of fresh pretzels baking in the oven. It gets me every time! Well, I decided to give it a try and see for myself how authentic it really is and let me tell you- this is the real deal! Whether you like the traditional salted pretzel dipped in mustard or the sinfully delicious cinnamon and sugar pretzel dipped in icing, you have the instructions here to make them. Recipe Tips I recommend serving your pretzels immediately. Using a spoon, gently stir until your yeast dissolves: Then add your brown sugar: Salt:

Strawberry Kiwi Fruit Leather | FoodBabbles Maddy has been on a “fruit roll-ups” kick lately. Not the actual name brand kind that I so vividly remember peeling away from a cellophane wrapper when I was a kid. No, Maddy’s been eating the Gerber toddler kind. I don’t feel too bad about her eating them in moderation although if she had her way she would eat the entire box of 5 in one sitting. So the other day while at my in-laws house, my mother-in-law said “I can’t believe you haven’t tried making these from scratch yet.” The other brilliant and wonderful thing about homemade fruit leather is you can make it with hardly any sugar! Just ask Maddy! Enjoy! Strawberry Kiwi Fruit Leather Easy, healthy homemade fruit leather for a guilt-free treat. Ingredients 2 1/4 cups chopped strawberries 2 1/4 cups chopped kiwis 1 tablespoon lemon juice Sugar, to taste (I used 3 tablespoons) Instructions Place the fruit in a saucepan with the lemon juice over medium-low heat.

makes » recipe: lemon meringue cupcakes Amazing idea last week: lemon meringue cupcakes. I could make a lemony cake part, then bake a meringue right on top! No need to frost, super easy recipe! I mean look at these. And to boot, these are 165 calories apiece. While the above does appear to be what I described, it is not. There are a few “specialty” tools required for this recipe. Start with the curd so it has time to chill while all that other stuff is going on. This isn’t a bad time to go over how to zest a lemon. Also, isn’t that lemon HUGE? Speaking of lemons, for both the curd and the batter, I recommend straining your fresh lemon juice. The batter has this subtle speckle of lemon rind yellow. While that’s in the oven, we make our way to the third part: meringue. Now we need a way for the meringues will fit the cupcakes. Then I spoon the meringue onto each dot and smooth it out to the circumference of the paper circle, then around in a spiral to make that nice swirly peak. And luscious too. Prologue Heat oven to 350o

Chicken with Coconut-Lime Peanut Sauce Recipe: Thai, Asian Inspired The Super Bowl is this Sunday and I am finally diverting from my Valentine’s recipes and sharing a dish that would be great alongside all those mini bite appetizers. There have been so many awesome recipes passed around the internet the past few weeks in preparation for the game. Do I even know who is playing, no. When it comes to spectator sports it is all about the food for me. I added some bright green asparagus. This sauce tastes even better the next day after the flavors have a chance to combine. I like to make a big batch of this chicken dish so we have enough for a few days. What are you serving for the Super Bowl? Chicken with Coconut-Lime Peanut Sauce Ingredients Sauce Chicken 2 pounds Chicken Breast, cut into 1 inch pieces 1/2 cup diced Onion a few Garlic Cloves, chopped 1 teaspoon unrefined Coconut Oil 1 cup chopped Asparagus Spears, cut into 1 inch pieces Optional Garnishes Chopped Cilantro chopped Peanuts Green Onion toasted unsweetened Coconut Flake Srirach sauce Method Notes

Mediterranean Spinach Artichoke Dip…and it’s a tad healthier! « The Culinary Chronicles I LOVE Chips. Potato chips, tortilla chips, corn chips, taro chips…….I can’t get enough of them. So you can imagine my utter glee when I received a big box of TOSTITOS® Artisan Recipes™ Tortilla Chips as part of the Foodbuzz Tastemaker Program. And what goes hand in hand with chips? Spinach Artichoke Dip is definitely one of my favorites—though I rarely indulge in it. I decided to go with a “Mediterranean” spin by adding sun dried tomatoes to the mix. To create a more figure friendly dip, I substituted two of the key ingredients with healthier alternatives. This “healthy” dip worked really well with the grained tortilla chip. If only I could make chocolate cake “healthier”………….. :) Mediterranean Spinach Artichoke DipServes 8 Ingredients: Preheat oven to 350 degrees. In a large skillet, heat the oil from the sun dried tomatoes. Add Neufchatel, Greek Yogurt, Monterey Jack Cheese and paprika to the spinach mixture. Bake for 20-25 minutes and then turn the broiler on. Like this: Like Loading...

Spicy Baked Green Bean Fries (with Meyer Lemon Aioli) We gotta talk about what you’re doing this weekend. I need to hear what you’re making, and who you’re rooting for…blah blah, we’ll get to it. Before we delve in, I need you watch this video. It’s important. Do me a solid and watch it, please. It’s going to make you laugh. I’m sort of obsessed with her reaction to meeting a baby sloth. There’s nothing crazy about baked green bean fries. They’re healthy, snappy, crunchy. They’re a little healthier since I opted to use multi-grain crackers, instead of bread crumbs. You can do either, if you like. After I ran the crackers through a food processor, I spread the mixture out on to a plate, added a little salt and a good amount of crushed red pepper. Like the typical vegetable fry, they went from flour to egg to crumbs. On a baking sheet and in the oven. While they were going at it in the oven, I made the meyer lemon aioli. Whoa. Spicy Baked Green Bean Fries (with Meyer Lemon Aioli) Print this recipe! 1. 2. 3.

Ad Hoc Buttermilk Fried Chicken Recipe March 2, 2010 nothing beats fried chicken and waffles! My love for fried chicken, much like my love for noodles, is not very discerning. Chang’s Fried Chicken in Octo Vinaigrette is pretty damn tasty, but one fried chicken recipe in the whole book just leaves me wanting more. salt, flat leaf parsley, lemon, honey, garlic, bay leaves, peppercorns, thyme for brine Even if they were in the book, knowing Chang, the recipes would be multi-day, multi-step processes. People on the internet have long been singing the praises of Keller’s fried chicken so I couldn’t wait to try it. cayenne, paprika, garlic powder, onion powder, salt, pepper, flour for coating Keller cooking style is precise, detailed and well-thought out, as is reflected in his Buttermilk Fried Chicken recipe. The flour is seasoned with garlic powder, onion powder, paprika, cayenne, kosher salt and black pepper. flour coating The coating on the fried chicken is phenomenal and well worth the onion lungs. all ready to fry Ingredients

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