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Archive for the ‘Side Dish’ Category

  This recipe isn’t particularly healthy, but spinach +  artichoke +  oooodles of cheese is too good not to share!  

Spinach and Artichoke Mini Bread Bowls- Recipe adapted from Picky Palate

  • 13.3 oz roll of refrigerated french bread loaf (I used Simply Pillsbury)
  • 2 Tablespoons extra virgin olive oil
  • 2 Cups baby spinach, coarsely chopped
  • 1 can of artichoke hearts
  • 1 clove  garlic, minced
  • 3 oz softened 1/3 less fat cream cheese
  • 1/2 cup light sour cream
  • 1/4 cup shredded parmesan cheese
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

  Preheat oven to 350 degrees F.  Spray 10 muffin cups with non stick cooking spray.  Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick.  Press each slice into a 3 inch round and press into the bottom and up sides of the muffin cup.  Set aside.

  Heat oil, spinach, artichoke and garlic in a skillet over medium heat.  Cook and stir until wilted, about 3 minutes.

  Mix cream cheese, sour cream, cooked spinach and garlic and artichoke, 1/2 of the parmesan cheese, chili powder, garlic powder, salt and pepper into a medium bowl until well combined.  With a medium cookie scoop, scoop dip into each of the centers of bread bowls.  Sprinkle remaining parmesan cheese over the tops and bake for 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven.

 10 mini spinach dip bread bowls

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    Hello all!  Sorry it’s been so long since my last post but this last weekend was pretty busy filled with good food and family!  I have a broccoli salad to share with you and the latest edition to my kitchen…. 
 
    
 
 
    You might remember my reflection on my first month as a food blogger where I mentioned my need for a larger food processor, well…. my prayers were answered!  This beauty is a birthday present and even though I’ve only made hashbrowns with it, my cooking life has changed as I know it.  I’m such a dork that I not only watched, but thoroughly enjoyed the entire 45 minute get-to-know-your-food-processor DVD.  I can’t wait to start churning out some delicious things to share with you!
 
   Now for the food!  This weekend was Easter and I needed to take a vegetable dish  to my grandmothers house.  I found this broccoli salad on So Good and Tasty and changed it a little since I didn’t have all the dressing ingredients on hand.  I subbed in a bottle of Marzetti’s Light Slaw and added sunflower seeds for some added crunch 

 

   Broccoli Salad — serves 4-6

  • 1 large head broccoli, coarsely chopped
  • 1 cup roughly chopped red cabbage
  • 1/4 cup dried cranberries
  • 1/2 cup sunower seeds
  • 6-8 oz of Marzetti’s Light Original Slaw dressing
Place the broccoli, cabbage, sunflower seends and dried cranberries in a large bowl.  Pour dressing over the top and toss until evenly distributed.  You can add more dressing depending on your taste.
 
  Hope everyone is having  a great Tuesday!!!!

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     I have a confession to make.  French fries are one of my favorite foods of all time.  I love their greasy carb laden deliciousness and if it came down to my last meal, curly fries dipped in buttermilk ranch would be the star : )  So you can see my dilemma as I am an advocate for healthy eating but also a deep fried fanatic.  These sweet potato fries from goveg.com satisfy my love for french fries without sticking me with the greasy guilt afterward. 

     Sweet potatoes are loaded with vitamin A and C and they’re great because they retain a large amount of it even through the cooking process.  Quick hint:  The better a vegetable or fruit keeps its color after cooking the more vitamins and minerals it retains.  So the bright orange color you see in the fries above are just about the same color they were before cooking.  Some other vegetables that keep their color well after cooking are brocolli, carrots, green beans, corn, and peas.  Vitamin A is a fat soluble vitamin so to be absorbed you will need to eat some form of fat with it.  The same goes for vitamins D, E & K. 

    This recipe is really easy and  if you don’t have all the spices on hand you could also make it with a few shakes of your favorite seasoning salt.  I also made a batch using Fiesta Party Dip Mix and they were just as delicious!

Ingredients:     

  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. ground cayenne pepper
  • 3 large sweet potatoes
  • 1  Tbsp. olive oil

    Preheat the oven to 375°F.  In a small bowl, combine the cumin, salt, and cayenne pepper. Set aside.  Peel the sweet potatoes and julienne them using a very sharp knife.  Then in a large bowl, combine with the olive oil and the spice mixture. Toss until evenly coated. 
    Place wedges in a single layer on a baking sheet and place on the middle shelf of the oven. Bake for 30-40 minutes or until cooked through and edges are crisp.
Makes 6 servings

  

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