This recipe was so easy! I can’t believe how fast this came together Saturday night. And it got rave reviews from my son. “Mom, this is better than Applebee’s!” I laughed at that because in the past when we would go to Applebee’s for the 2 for $20, Ian always wanted to get the Spinach Dip.
This past Saturday night we made late dinner reservations at Francesca’s in Downtown Syracuse. Reservations were for 8:30. Not because we planned it that way, but it was either 5:00 p.m. or 8:30 p.m. We had no other plans and that was where Ian wanted to go to dinner, so hey, we took the late reservations. But with that time frame I knew we needed a snack late afternoon. So I found a recipe for Spinach and Artichoke Dips from Alton Brown.
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot. Note: I did bake this for about 10 minutes at 350 degrees to insure that it was hot
I have subscribed to many cooking magazines over the years. I had a long time subscription to Cooking Light. I tried Food and Wine, Southern Living, Food Network Magazine, Paula Deen and Bon Appetit. Each one I found a recipe that has been one that we have come back to again and again. My favorite and the only one I currently subscribe to is Fine Cooking. This magazine was where we found our son’s favorite meal of all time – Prosciutto Wrapped Pork Tenderloin with Lemon and Sage. https://diningwithadinergirl.com/2012/05/09/picky-eaters-favorite-dinner/ . In fact I made it last night because he came home for the weekend from school. The page in the magazine is stained many times over from having near by when I make it. I now refer to my blog post when I make it even though I know most of the steps by heart.
In the last issue there was a Roasted Chicken Dish that looked so good. I thought that we could make it one night after work but after really reading the recipe it was definitely a weekend dinner. So last Sunday night I finally made it. Now for one thing, I haven’t been doing a majority of the cooking lately. I have turned the kitchen over to Eric. And not only did I make dinner, I made a dessert too. (will post that one later – it was delicious!) This turned out great. The aroma was wonderful while it was cooking and the flavor was outstanding. We will definitely make this one again and again. So I had to blog it.
So my blog post have become my way to preserve my favorite recipes. If I am out shopping and know that I am going to make something from it for dinner or dessert, I can easily look up the ingredients. I can share favorite recipes from here and look back and see why we made something and what we thought
1/4 cup olive oil; more as needed
3 medium lemons, washed, ends trimmed, and halved crosswise (about 1 lb.)
Kosher salt and freshly ground black pepper
3 tsp. granulated garlic
4 bone-in, skin-on chicken thighs (about 2 lb.)
4 to 5 medium Yukon Gold or red-skin potatoes, each cut into 6 wedges (about 2 lb.)
2 Tbs. honey
2 tsp. finely chopped fresh oregano, plus sprigs for garnish
Position a rack in the center of the oven, and heat the oven to 450°F.
Lightly brush a large foil-lined rimmed baking sheet with oil. Arrange the lemon halves close together flesh side up in the center of the prepared pan. Brush the tops with 2 tsp. of the oil. Roast until just beginning to brown on the edges and the foil under the lemons turns dark brown and syrupy, 25 to 27 minutes.
Turn the lemon halves over with tongs, and rub the flesh over the dark spots on the foil to loosen the caramelized bits (the lemon flesh will turn brown). Transfer to a rimmed plate with any accumulated juices from the pan, and cool completely. Reserve the baking sheet.
Lower the oven temperature to 425°F. When the lemons are cool, squeeze 4 halves (including the pulp) into a large bowl. Add the accumulated juices from the plate (the juice will be thick and syrupy). Whisk in 1-1/2 tsp. salt, 1-1/2 tsp. granulated garlic, 1 tsp. oil, and 1/4 tsp. pepper. Add the chicken to the bowl, and toss to coat. Let sit at room temperature for 30 minutes, tossing occasionally. Put the chicken on the reserved baking sheet in a single layer skin side up. Rub any remaining marinade from the bowl evenly over the chicken.
Add the potatoes to the same bowl with the remaining 3 Tbs. oil, 1-1/2 tsp. granulated garlic, 1 tsp. salt, and 1/2 tsp. pepper. Toss to coat. Spread the potatoes in a single layer on the pan with the chicken.
Roast until an instant-read thermometer registers 165°F in the thickest part of the thighs, and the potatoes are light golden-brown, tossing the potatoes halfway through cooking time, about 40 minutes.
Meanwhile, squeeze the remaining 2 lemon halves, including the pulp, into a small bowl (the juice will be thick and syrupy). Mince the peel of 1 of the remaining lemon halves (discard the other), and add to the bowl along with the honey and oregano, mixing well to combine. Brush the lemon-honey glaze evenly onto the chicken thighs. Return to the oven for 5 minutes. Transfer the chicken to a plate, and tent with foil.
Turn the broiler to high, and broil until the potatoes are golden, turning the pan halfway through broiling time, 2 to 3 minutes more. Arrange the chicken and potatoes on a large platter, garnish with oregano sprigs, and serve.
Okay, so we made stuffed peppers in the crockpot and they came out great. Now we have a one pot casserole based off the stuffed pepper that is just as good. As the weather is starting to turn colder, this is a hot and hearty one pot dinner.
I guess you could call it a deconstructed stuff pepper when you look at all the ingredients.
A yummy weeknight dinner that doesn’t disappoint! This is how I would decribe this recipe. I found this on on the site Salt and Lavendar. This is a new site that we follow and this recipe jumped out to my hubby. In my opinion it is like a lighter version of alfredo.
Hubby made a easy classic dish in the crockpot last week – Stuffed Peppers. We generally make them at this time of year when we can harvest the peppers we have grown in our little garden. This year was not a good pepper year for us. Jalapeno peppers thrived while bell peppers did not take. They blossomed but then nothing. So now is a good time to pick up some peppers at.the farm market and give this recipe a try. This recipe was adapted from I Wash You Dry post.
The bottom of the slow cooker will have quite a bit of water after cooking from the peppers releasing their water. Use a slotted spoon to pick up the peppers and let drain before plating.
Are you looking for a quick and easy dessert? I found these on the Inspired by Charm blog post. I love to follow this blog for recipes and design ideas. Michael has great eye for decorating and great recipes to try.
I served the blondie warm with a scoop of vanilla ice cream and a drizzle of butterscotch sauce.
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POSTED BY MICHAEL WURM, JR. AT 4:01 PM
TAGS: BAR // BARS // BLONDIE RECIPE // BLONDIES // BUTTERSCOTCH // DESSERT // DESSERTSLOVE IT?
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One of my favorite recipes to make is Ina Garten’s Roast Chicken. It is so easy, perfect for company or a special dinner. Ina calls it her engagement chicken and is her husband’s favorite.
I made this tonight for a dinner with Emily, her boyfriend Mike and Eric. Emily had come down for the day to help us clean out some old pictures from Eric’s mothers house. It was a great fall dinner with the oven on as the chilly nights start up, along with smashed red potatoes and peas.
1 (5 to 6 pound) roasting chicken
Freshly ground black pepper
2 lemons, halved
1 head garlic, cut in half crosswise
2 large Spanish onions, thickly sliced
Clean and pat dry the chicken. Sprinkle the chicken with salt on inside and outside. Take 1 lemon and slice into quarters. Put one half of lemon and the head of garlic sliced in half inside cavity of chicken. Place in roaster, tie legs together and tuck wings under. Drizzle olive oil over chicken and rub into skin. Sprinkle with salt and pepper.
In a bowl place the remaining half of lemon and the second lemon slices in quarters. Slice the onions into thick slices. Place in bow with lemons. Add 2 tablespoons of olive oil, salt and pepper to taste. Mix with hands and spread around chicken in roaster.
Bake at 425 for about an hour and a half. Check temperature and when done, remove, slice and served with onion and lemon mixture.
When we were in Hawaii back in May we would eat almost all of our breakfast in the villa we were staying in and then have dinner off the hotel property. Most of our lunches were at one of the two hotel pool bars. Pailolo was next door at the sister resort to ours. Pailolo is a Sports Bar next to one of the pools on the resort and overlooks the ocean. The menu was pretty extensive that was served out of a themed food truck next to the bar.
Chicken tenders, fish tacos, salads, hot dogs, burgers and of course Maui Brewing Company Bikini Blond. These were some of the options on the menu. But the biggest draw for us was their special tater tots – Hurricane Tots! It’s tater tots with a sweet soy glaze,, furikake and green onions.
I haven’t figured out the complete recipe yet but found this recipe for Crazy Tots.
Now I am on a quest to recreate the Hurricane Tots! Maybe that requires another trip to Maui.
As summer is slowly coming to a close I knew I needed to make my favorite lemon bars. This recipe has been a favorite of mine for years. Originally from a Cooking Light magazine from around 1999, I love to make these during the hot days of summer for their cool citrus flavor. And being a Cooking Light recipe I never feel guilty enjoying a couple pieces.
A shortbread crust with a smooth citrusy filling topped with a dusting of powdered sugar makes a great summer dessert.
Preheat oven to 350°.
To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350° for 15 minutes; cool on a wire rack.