Recipes – Page 105

Spinach Artichoke Dip

March 31, 2010 Nicole

This recipe is divine! I made half a recipe because I didn’t want to take a chance that the recipe wouldn’t be good, and for fear it would go to waste. I should have made the entire recipe. This is soooo good. It reminds me of Applebee’s recipe for Spinach Artichoke Dip. The recipe below is the full recipe.

A big thank you goes out to one of our readers Angela for sending us this great recipes.

Ingredients:

2 cups grated parmesan cheese (fresh or out of a can)

2 cups grated mozzarella cheese

1 (10 ounce) box frozen finely chopped spinach, thawed

1 (14 ounce) can artichoke hearts, drained and chopped

2/3 cup sour cream (room temperature)

1 cup cream cheese (room temperature)

1/3 cup mayonnaise (room temperature)

2 teaspoons garlic, minced

Directions:

Preheat oven to 375°F.

Mix together Parmesan cheese, mozzarella cheese, spinach, and artichoke hearts.

Combine remaining ingredients and mix with spinach mixture.

Bake for 20-30 minutes.

Serve with crackers, chips or toasted bread.

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Recipes

Free Homemade Chicken Broth

March 30, 2010 Nicole

After reading My Vintage Kitchen‘s post Tutorial: Make Your Own Veggie Broth in the Crock-Pot I had an apifany! For all these years I have been throwing out all my veggy scraps when I could have been savings them, recycling them, and making free stuff out of them. FREE? OH I love free!! It only took me a week to have a zip bag full of veggy scraps in my freezer. You name it I had it in the bag.. a ton of garlic and onion skins and some pieces. Asparagus and bell pepper pieces, oh yeah and green onion ends too. The bag was just full of veggy “trash!” A few nights ago we had a roasted chicken for dinner, and I knew it was time to make my chicken broth.

I had a large chicken so I knew it was never going to fit in my crockpot.I ended up cooking my broth in a large stock pot instead. I decided to add some flavor by sauteing the vegetables pieces first. The pot looked like something I would normally be putting down the garbage disposal.

Once they were a nice dark color I added the chicken and filled the pot with water leaving about 2 inches from the top of the pot.

I brought the water to a boil, then dropped my temperature down to medium/low. I put the lid on the pot and let it simmer for around 8 hours, then it was ready.

I ended up with 28 cups of broth that I split up into 14 bags (2 cups each) that are now residing in my freezer. That’s 14 cans of broth for free!! I only had to pay for the freezer bags which cost $1.99

I figure I saved a minium of $12.

Please visit My Vintage Kitchen you will be so happy you did. I know I am!!

Recipes

Perfect Easy-Peel Hard-Boiled Eggs

March 25, 2010 Nicole

I got this “recipe” maybe I should say technique from Kittencal. I do not like eggs, but what I dislike more than eggs is having to peel them. It never peels correctly for me! I end up with a big mess and half my egg ends up in the sink. Here Kittencal gives us the perfect way to cook an easy peel egg just in time for Easter!! Thanks Kitten!!

Ingredients

6 large eggs (or you may increase)
2 teaspoons white vinegar
1 pinch salt
water, to cover
3 cups ice cubes (or use as much as desired)

Directions

Place the eggs in a saucepan.
Cover the eggs with lukewarm water.
Add in vinegar and pinch salt.
Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil).
Remove from heat cover with a tight lid.
Allow the eggs to stand for 11 minutes.
Drain the eggs a couple times under very cold water.
Cover the eggs with cold water then add in some ice.
Allow the eggs to sit in ice water for about 3 minutes.
Drain and peel.

Recipes

Shrimp Creole

March 22, 2010 Nicole

This is a Paula Deen Recipe. It’s very easy and the crockpot does most of the work. My family really liked it. As for myself I thought it needed a little more wow, but that is the Cajun blood coming out in me. You could probably add a little fire with a little cayenne pepper or Tabasco.

Ingredients:

2 tablespoon olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
1 teaspoon chili powder
1 (14-ounce) can tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
salt and pepper to taste
1 1/2 lb peeled and deveined shrimp
green onions for garnish
cooked rice

Directions:

Preheat crock pot on high.
In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened.
Add chili powder and saute until caramelized. Remove from heat and pour into crock pot.
Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours.
Add shrimp and cook for about 3 minutes.
Serve over rice. Top with chopped green onions.

Servings: 8 servings
Prep Time: 5 min
Cook Time: 3 hours 10 min
Difficulty: Easy

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Recipes

Cheese Stuffed Shells

March 21, 2010 Nicole

I modified the recipe based on what I had in the house, and I halfed it because we couldn’t eat an entire recipe. The shells turned out amazing. The flavor was excellent. It was pretty easy and turned out great! You could make the entire recipe and freeze half for a future meal.

Note: This recipe needs to be made 24 hours in advance! I didn’t realize that information and went to make dinner and realized I was too late. I ended up making it then we had it the next night for dinner! Well worth the wait!

(Yields 16 shells)

Ingredients:

1/2 block of cream cheese (room temp)
1 cups mozzarella cheese
1/4 cup whole milk feta cheese
1/4 cup cheddar cheese
1 egg
16 large pasta shells
3 Tbsp. minced garlic
Pepper to taste
Jar Spaghetti Sauce

Directions:

Mix together cheeses, egg, garlic and pepper well. (I used a Kitchenaid Mixer)
Add the cheese mixture to a large zip bag
Cut a corner off the zip bag and use the bag to pipe the cheese mixture into each un-cooked shell
Arrange the shells in a baking dish
Pour sauce over shells and refrigerate over night
When you are ready to cook pre-heat oven to 350 degrees and bake for 30 minutes.

Original Recipe Source