Spinach Dip Bread Bowls

 Here's another mini appetizer that I worked on for a party this past week.  You can find the original recipe here.  I bought all pre-shredded cheese, and I made mini muffin size instead of full muffins.

Also, I used the plain Pillsbury French bread, because they didn't have any of the "rustic" version.  No worries, it's just as great.

 You can mix up your spinach dip the day before and store it in the fridge.  I did this to save time on the day of.

Spray down your muffin pan, and use just a pinch of the bread if you're going with the mini size.  I pinched off enough to fill the bottom half of the pan, then I used my fingers to smoosh it down in the middle, and slightly up the sides.

This is far easier said than done, so if it doesn't get there, don't worry.

Next, fill up the remaining portion of your muffin cup with the spinach dip.  You could probably even go with the store bought for this, but I wouldn't recommend it, especially since the recipe is quite easy to follow.

 Finally, you top it off with some shredded mozzarella and bake about 15 minutes at 350.

I kept going until the edges/cheese started to turn lightly golden.

Now, for my final trick, I used a spoon to pop them out.  Sometimes there was far more spinach dip on top than easily accessible dough, so I just placed in the spoon tip and popped them out one by one. I probably could have just tipped the pan, but I didn't want the tops to flatten.

PS: Tomorrow this blog turns One.  Thank you all for your continued support.  This has been a fun journey of pushing myself to try new things with new equipment and in new ways.  I won't get weepy, but I'm glad to keep this project moving forward.  Yay!!

Trio of Tapenades

So, for a work party, I decided to make a trio of tapenades.  The new Fall/Winter Pampered Chef Season's best has a focus around tapenades, and I figured they would be perfect for our "Member Mixer."  Now, the problem with these is that I can't find the recipes anywhere online, so please forgive me as I include them here!

By the way - these recipes are awesome even if you don't like olives (like me) or capers.   You can't really taste them.  I actually had to convince a woman that they were in there.  Who knew?!

Spinach and Olive Tapenade

Ingredients:

6 oz (1 pkg) fresh baby spinach leaves

1 lemon

1 oz Parmesan cheese

¼ red bell pepper

2 garlic cloves (peeled)

2 T drained capers

¾ C pitted green olives

¼ C olive oil

¼ t salt

Microwave spinach covered, 2-3 minutes, or until wilted.  Press spinach to the side to “drain,” and blot excess moisture with paper towels and set aside.

Meanwhile, juice lemon to measure 1 T.  Grate cheese, and cut bell pepper into 1” pieces.

Place garlic, capers, bell pepper, and olives into a food processor.  Process until coarsely chopped.  Add cheese, basil, cheese, oil, lemon juice, and salt.  Process to desired consistency.

Roasted Red Pepper & Sun-dried Tomato Tapenade

Ingredients:

½ C sun-dried tomatoes in oil

½ C loosely packed fresh parsley

1 garlic clove (peeled)

1/3 C pitted Kalamata olives, drained

¼ C walnut halves, toasted

2 T olive oil

1 t balsamic vinegar

1 C jarred roasted red peppers, drained and patted dry

Drain tomatoes and microwave 15-20 seconds or until slightly softened.

Combine parsley, garlic, olives, and walnuts in food processor.  Process until coarsely chopped.  Add tomatoes, oil, and vinegar and coarsely chop.  Add peppers and process until desired consistency.

These were the last ones I threw in the oven.  And forgot!!

Artichoke Tapenade

Ingredients:

1 lemon

1 can (14 oz) artichoke hearts in water

¼ C loosely packed fresh parsley

1 garlic clove (peeled)

½ C pitted green olives

1 T drained capers

5 T olive oil

Zest lemon to measure ½ t.  Juice lemon to measure 1 T.  Drain artichokes and pat dry with paper towels.

Combine parsley, garlic, lemon zest, juice, artichokes, olives, capers, and oil in food processor.  Process to desired consistency.

* * * *

I made some crustinis (french bread and olive oil), and grilled some Naan to serve with the tapenades.  I also put out some crackers to round out the starches.  A little bit of something for everyone.  Yummy!

Artichoke, Red Pepper, and Spinach, accordingly

Pasta?!? My triumphant return!!

I know it's been a month.  I'm so sorry, but I've left the teaching profession, started a new job as a Recreation Director for a  home owners association.  This means (occasionally) weird hours and (always) longer days, plus I'm still tutoring after work.  This basically equates to me cooking about once a month, Thomas cooking all the time, or lots more take out.  Sad, but true.  However, my garden is still producing, and I've had this recipe that I've been wanting to try, and what better way to jump back into blogging than pasta!

My Orecchiette with Spinach, Sausage & Tomatoes was my way back in, and by that point, Thomas was so excited to have me make dinner, ANY dinner, that he would gladly put up with the tomato based pasta sauce.

Now, my biggest objection to this recipe was the sausage.  I used half hot and half mild, but I had to take the casing off.  Yes, I know there are places where you can buy the sausage just ground without casing (it looks like ground beef), but I wasn't at one of those stores, so I had to get off de-case as soon as possible!

Thomas recommended that I cut off one end and squeeze it out like a tube of toothpaste.  Gross?  Definitely!  I lasted one link, and then decided to just make a slit up the side and let it drop out.  Much easier, much quicker, and a lot less...toothpaste-y. 

I was a bit worried about all the juice in here.  I didn't use any water, although I did use a veggie broth that we had in the house.  I also kept all of the tomato juice from the cans to add.  I'm sure I also used a bunch of Italian seasoning, too.  I didn't want my triumphant comeback to be bland.

Turns out the juice was enough, and I actually could have probably used a little more.  Everything cooked down nicely, and if I was more patient, it would have done even more so, but I didn't want the orechiette to get mushy.  Turned out amazing, and even better? The leftovers lasted all week and were equally delicious.  I was sad to run out of this, and my co-workers were all super jealous every time I ate it.  On a scale of ponies to unicorns, I'd give this recipe a solid pink elephant.

AMAZING!!  Oh, and I promise I have many more posts in the pipeline, I just have to find the time to post them.  Welcome back to the Pampered Jes, and dig in while you can!!