Spinach Dip – Quick, Easy, and Delicious

Deliciousness

Deliciousness

I’m a fan of a good, hot spinach dip.  Sometimes I’ll order one if we’re out for dinner or drinks, and it’s such an awesome treat.  I had never made one myself, but we were having some friends over and I had a craving, so I thought I would try my hand at it.  Because I just sort of threw this one together based on my own tastes and what I know of spinach dip, the measurements are approximate, but for the most part I don’t think you can go wrong with any of these ingredients.  Enjoy.

Ingredients

1 pkg cream cheese – softened

1 cup sour cream

1 cup mayonnaise

1 cup frozen spinach, thawed and drained

1 pkg Knorr (or similar) dried vegetable soup mix

1 cup (and then some!) grated marble cheese

Directions

In a medium sized bowl, add all ingredients except for cheese and stir to combine.

Photo 4Add the one cup of grated cheese….

Photo 1Mix thoroughly, and add to a prepared baking dish. I used a Pampered Chef 9 inch stoneware pie plate.  If you use a glass baking dish, I would treat it lightly first with olive oil or cooking spray.

Photo 3

 

Top with the desired amount (lots) of grated cheese, and bake in a 375 degree oven for about 20-30 minutes, keeping an eye on it and removing from the oven when the top is melted and golden.

Photo 7

 

This is great served simply with tortilla chips, corn chips or even Doritos in a pinch.  I personally think it’s best with baked or fried pita chips.  I make my own by cutting the pocketless pitas into 8th’s, coating with olive oil and seasoning salt, and baking for about 20 minutes, turning half way through.  They get crunchy on the outside, but maintain their chewiness inside.  So good!

You could change this dip up any way you like, adding different ingredients like a shake or two of hot sauce to jazz it up a bit.  You could also finely dice some sweet red pepper and throw it in.  Some crumbled bacon on top would add to the decadence as well.  Adjust it to your preferences, that’s what cooking is all about!

Enjoy!

Chicken Mushroom Alfredo Bake

I was in the mood for some creamy comfort food yesterday, so I wandered around the grocery store throwing things in my basket with a general idea in mind. I came home and made this. It's a keeper for sure.

Ingredients:

  • 2/3 bag Penne – cooked
  • 2 boneless skinless chicken breasts
  • 1 – 2 lb mushrooms, sliced
  • 2 jars Classico roasted garlic Alfredo sauce or similar
  • 1 cup mozzarella cheese, grated
  • 1 – 2 tbsp margarine or butter, melted
  • 1/2 tsp granulated garlic
  • 1 cup Panko breadcrumbs

Directions:

Clean chicken, and pound out slightly between plastic wrap to make thinner. Season with salt and pepper and brown each side in hot olive oil over medium high heat. Remove to a small plate and set aside. Add mushrooms to pan and sauté until slightly tender. Cube chicken and add it and whatever juices have rendered back to the pan.

Add sauce, cheese, and cooked pasta. Stir until all pasta is evenly coated. Pour into 9×13 baking dish.

Combine margarine, garlic and breadcrumbs. Sprinkle over pasta mixture.

Bake in a preheated 400° oven for about 20 minutes, until breadcrumbs have browned nicely.

This is quick, easy, and great warmed up as leftovers too.

 

Chicken Georgia

This is my plan for dinner tonight.  This dish was inspired from watching the amazing Paula Deen one afternoon and seeing her make it.  My husband looked at me and said – “Oh my, that looks good!”  I realized I had everything I needed in the house to make it so I did.  I’ve tweaked it here and there to suit our tastes, and it’s become a family favourite.  As usual – the measurements are eyeballed.

Ingredients:

4 boneless, skinless chicken breasts

Salt and Pepper for seasoning

Butter and olive or vegetable oil – she used straight butter, I use a bit of both.

One onion – diced

1 tbsp minced garlic

1 lb. white button mushrooms – sliced

your favourite BBQ sauce – for brushing – my own tweak

4-6 slices cooked bacon, crumbled – also my own tweak, but come on…it’s bacon!

shredded mozzarella cheese – well…lots.

Directions:

Heat butter and oil in large skillet that has a cover.  Add onions and cook slightly.  Add mushrooms and garlic and cook until onions and mushrooms are tender.  Cover if necessary.

Season chicken breasts with salt and pepper.  Put them in the pan with the mushrooms and the onions, making sure that the chicken is fully in contact with the pan.  Cook covered for until chicken is cooked a little more than halfway through, probably 6-8 minutes.  Brush exposed side with BBQ sauce and flip the breasts.  Brush the other side with more sauce, and sprinkle each breast with some of the crumbled bacon.  Cover everything with mozzarella cheese.  As much or as little as you like.  Cover and allow chicken to finish cooking and cheese to melt, probably another 6 minutes or so, depending on the size of the chicken pieces.

Serve with whatever side you enjoy – mashed potatoes, fries, rice – have all been tried and enjoyed by us.  Baked potato would probably be good too.  It’s quite rich, so it’s great with just a side salad as well.

Enjoy!  This is a good one! 🙂