I’ve added a new party dip to my repertoire – courtesy of the party-loving Catton family. Let me know what you think!
Lynd’s Jalapeno Corn Dip
- 2 8-oz. packages cream cheese
- 1 cup butter (2 sticks) (I would suggest using a little less than 2 sticks, otherwise it can pool at the top of the dip)
- 1/2 tsp. garlic powder
- 16-oz. can shoepeg white corn (drained)
- 4 tbs. chopped jalapenos (I used canned so I don’t have to chop them. If you use fresh, be SURE to wear gloves!)
In a saucepan, melt the cream cheese and butter. Stir until blended. Add garlic powder, corn, and jalapenos. Transfer mixture to dish and bake 20 minutes at 350 degrees.
Serve hot with crackers or chips.
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Posted in Recipes, tagged Dinner, Escarole, Food Network, Garlic, Parmesan Cheese, Recipes, Soup, Turkey Kielbasa, White Beans on September 12, 2009|
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It’s been quite a while, I’m sorry. This summer just got away from us – and we didn’t even go to the beach this year! We have been so incredibly busy lately, and one of the downsides of being busy is a) I don’t cook and b) We don’t eat as healthy. I decided I’d had it, and started flipping through the latest issue of Food Network Magazine. It’s hard when it only comes every other month, but I read in this issue that it will be coming more often, yay!
The October issue (Vol. 2, Number 4) has more than 120 recipes in it, so I’m sure it will give me lots of ideas. One feature was “50 Easy Soups.” As the weather starts to cool down, I naturally crave something warm. Last week I tried Escarole & White Bean Soup. It was super easy. I’ve never tried escarole before, but it cooks similar to spinach and has a a slightly bitter flavor. The recipe suggested adding sausage, but I tried turkey kielbasa for a healthier kick. I was cooking late, so by the time it was ready I was too exhausted (and hungry) to get the Nikon to snap a photo. You’ll have to be content with this one from my phone instead!
- 3 garlic cloves, choppe
- Dash red pepper flakes
- 3 cups chicken broth
- 1 head escarole, chopped
- Parmesan cheese
- 1 can white beans
- 1 package turkey kielbasa, diced
Cook garlic cloves, red pepper flakes, and turkey kielbasa in olive oil. Add chicken broth, escarole, and a parmesan rind (I didn’t have one); simmer 15 minutes. Add white beans, parmesan, and salt (be careful, only use a small amount or it will be too salty). Makes 4 servings.
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Our good friend Jenn throws amazing parties – for watching 24, celebrating a birthday, or simply enjoying the weekend. She always has amazing food,
from Old Bay seasoned shrimp cocktail to pork tenderloin sandwiches, pepper jelly and cream cheese dip to brie and toast. One of her most popular dishes is Spinach and Artichoke Dip, a delicious and creamy combination that will make any evening a party! Here’s her recipe:
- 2 10 oz. packages frozen chopped spinach, thawed and squeezed really dry
- 2 14 oz. cans artichoke hearts, drained and finely chopped
- 2 8 oz. packages cream cheese, softened
- 2 cups freshly shredded Parmesan cheese
- 2 cups mayonnaise
- 6 large garlic cloves, pressed
Drain spinach, press between layers of paper towels to remove excess moisture. Beat cream cheese until smooth in large bowl.
By hand, add the rest of the ingredients. Add mayonnaise. Add the spinach, artichokes, garlic and Parmesan cheese, stirring well. Spoon into a 9×13 baking dish that has been sprayed with cooking spray. Bake uncovered at 375 for 25 minutes. Serve with assorted crackers, bagel chips, tortilla chips or breadsticks.
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