Spinach and artichoke Dip

Recently we had dinner at Apple*bee's and enjoyed the Spinach and artichoke Dip. It's soooo good, I had to find the recipe to enjoy at home.

Here it is:


1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
pepper (optional)

Directions:
Preheat oven to 350 degrees.
Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used an 8" X 8" dish). Bake for 25-30 minutes or until cheeses are bubbling and melted.
Serve with chips or bread and enjoy!

I'm joining "What's on the menu Wednesday" over at Dining with debbie...

Summer Seashell Salad

Ingredients:


1 -1 lb box of medium sea shell macaroni
2 cucumbers, diced
1 medium chopped green bell pepper
1 medium chopped onion
1 (4 ounce) jar pimientos

Dressing:
3/4 cup sugar
3/4 cup cooking oil
3/4 cup cider vinegar
1 can tomato soup or tomato sauce
Salt and pepper
Cook macaroni according to package directions and drain.
 Add the remaining ingredients: cucumbers, pimentos, green pepper and onion.
Mix ingredients for the sauce and reserve 1 cup sauce mix.
Pour remaining sauce over shells.
Refrigerate overnight.
Pour reserved sauce over shells just before serving.


This is the perfect picnic dish - no mayo!! Very easy to prepare and a nice change from the usual covered dish take along. I've been making this for over 20 years.

I'm linking to:
"What's on the menu Wednesday"...stop on over for more mouth-watering recipes!

Pork Chops and Sweet Potatoes

This is one of my all- time favorite recipes! I found it a few years back when I was on the Southbeach diet.....And it’s soooo easy!

~ Vinegar and Garlic Chops ~

Directions:
Salt and pepper center cut or lean loin pork chops. Spread a little chopped garlic over each chop. Sprinkle with paprika if desired for color.

Heat a frying pan until it is very hot, using a small amount of olive oil if needed to prevent sticking.

Sear chops over high heat until browned on each side.

Pour ½ cup apple cider vinegar and about ¾ cup of water over chops. Cover and reduce heat to low -- simmer for about 45 minutes or until tender.

****The vinegar will make the chops so tender, you can cut them with a fork.


~ Roasted Yams with Thyme ~
2 yams
2 Tablespoons olive oil
Sprinkling of thyme
Salt and ground pepper

Directions:
Pre-heat oven to 400 degrees. Halve yams and place cut side up in a shallow baking dish in a single layer. Drizzle or brush with oil. And sprinkle with thyme. Season with salt and pepper.

Bake until golden brown and tender, 35 to 45 minutes.

I'm linking to:
"What's on the menu Wednesday"...stop on over for more mouth-watering recipes!

CHICKEN FLORENTINE * ARTICHOKE BAKE

I found this recipe in Better Homes & Gardens and it's definitely a keeper! With all the ingredients that we like... I know I'll be making it often.

Ingredients:
8 oz. dried bow tie pasta
1 small onion, chopped
1 Tbsp. butter
2 eggs
1-1/4 cups milk
1 tsp. dried Italian seasoning
1/4 to 1/2 tsp. crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
1 14-oz. can artichoke hearts, drained and quartered
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp. paprika
1 Tbsp. butter, melted
Directions:
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.

3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.

I'm linking to:
"What's on the menu Wednesday"
...stop on over for more mouth-watering recipes!
Suzy

Fast and easy Chili

We're big chili eaters here at our house!
 I usually make a big soup pot about every couple weeks in the winter and we never seem to tire of it. A few years ago, I came across the recipe for Wen*dy's fast- food chili...it's fast and easy!

Wendy's fast food Chili
2 pounds lean ground beef
29 ounces tomato sauce
29 ounces kidney beans
29 ounces pinto beans
1 cup diced onion
1/2 cup green chiles (I use a small can of diced chiles)
1/4 cup celery, diced
2 15 oz. cans of diced tomatoes with juice
2 teaspoons ground cumin
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water


Brown beef and drain thoroughly.
 Combine remaining ingredients and simmer 2-3 hours.
 
I'm linking to:
"What's on the menu Wednesday"
...stop on over for more mouth-watering recipes!

~ OVEN BARBECUED SPARE RIBS ~

3-4 lbs. spare ribs
1-2 sliced onions
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
1 tbsp. salt
3/4 c. catsup and 3/4 c. water
1 tsp. paprika
1/2 tsp. red pepper
1/2 tsp. black pepper
1 tsp. chili powder


Place ribs in large baking dish. Combine all other ingredients and spread over ribs. Cover and bake in 350 degree oven for 1 1/2 to 2 hours. Baste and turn occasionally. Uncover for last 15-30 minutes.
**This dish was very tasty without a heavy BBQ sauce. It's a keeper!


Complimentary Vegetable:
GREEN BEANS AND CABBAGE:
4 slices bacon
1 pkg. frozen French style green beans
1/4 head cabbage, sliced
1 tbsp. minced onion
Salt to taste


In large fry pan, crisp bacon. Remove and drain. To drippings, add green beans, cabbage, minced onion and salt. Cook on medium heat for 20 to 30 minutes. Crumble bacon over mix and serve.

I'm linking to:
"What's on the menu Wednesday"
...stop on over for more mouth-watering recipes!

Ham and Cabbage

~A pinch of this ~ a dash of that ~

Put the ham bone into a large soup pot. Fill the pot about half full with water. Heat the water to a rolling boil so that any ham left on the bone will cook off. Add half of a medium onion...  chopped.

Boil for 45 minutes to an hour. Remove the bone and pull off any remaining ham with a fork. Discard the bone and put remaining ham back into the pot.

Add about 6 - quartered potatoes. I used red ones because that's what I had on hand. Cook until potatoes are tender... then add half a head of cabbage... chopped in large pieces... and a bag of frozen green beans.

Hubby likes a thicker broth so I sprinkle in some instant mashed potatoes. (great as a thickener for soups and stews).

Make sure you make enough for leftovers because it's always better the second day after the flavors mingle!...Enjoy!

{original post 01 / 09 / 2008}

Happy St. Patty's Day!

I'm linking to: 

"What's on the menu Wednesday"

...stop on over for more mouth-watering recipes!

Cheesy Potato and Corn Chowder

Ingredients:
2 tablespoons margarine

1 cup chopped celery

1 cup chopped onion

2 (14.5 ounce) cans chicken broth

3 cups peeled and cubed potatoes

1 (15 ounce) can whole kernel corn

1 (4 ounce) can diced green chilies

1 (2.5 ounce) package country style gravy mix

2 cups milk

1 cup shredded Mexican-style processed cheese food.{I just used shredded mexican cheese I had on hand}


Directions:
In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.


Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.


Stir in corn and chilies; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

This was yummy....I added about 6 slices of crumbled  bacon.
 
Crockpot version:
Cook the veggies in some a the bacon drippings then put carrots, onions, celery and chilies in crockpot with chicken broth. Add potatoes, corn, and cooked bacon and cook on low about 6 hrs till potatoes tender. Then add the milk and gravy mix.. Cook about 1/2 hour... add the cheese and let it melt into the soup .

I'm sharing at :

 Dining with Debbie for

 *What's on the menu Wednesday *...

stop on over and see what's cookin'.