Week 4: Spinach and Artichoke Dip, Goat Cheese Phyllo Cups and Stuffed Serranos

Holy Rusted Metal Batman!  Brady is back.  For those of you who missed this very factual and high-brow article by Barstool Sports, Brady cut his hair!  

http://boston.barstoolsports.com/around-barstool/no-more-fucking-around-brady-cuts-his-hair/?cb=6eb6f

Obviously his hair stylist has the magic touch.  I have a sneaking suspicion the same stylist also did Wilfork’s hair this week, but I can’t prove it.   

While we are on the subject of things I can’t prove, I heard Arrested Development is coming back for 10 episodes and a movie.  I love you, Bluth Family.  You make me seem so normal. More than that - you make my family seem sane!  (well, ...almost)  I don’t know why this took so long.  Jeffrey Tambor is a comic genius and Jason Bateman is hysterical as long as Jennifer Aniston isn’t within a 50 mile radius.  I swear if she somehow nabs a guest spot and ruins this for me, I will erase all my DVR’ed episodes of Friends.

Stuffed Serranos
These are only mildly spicy.  If you want more of a kick, I would suggest using Hot Sausage, exchanging the Parmesan for Pepper Jack or adding a few dashes of Cayenne.

Ingredients:

• 1 Lb Sweet Sausage
• 8 oz Cream Cheese, softened
• 1 C shredded Parmesan
• 2 Shallots
• 10 Hot Peppers (Serranos, Poblanos or Jalepenos)
• EVOO

Directions:
1. Preheat oven to 425 degrees.
2. Wash, Halve, De-Stem and De-Seed the Serranos.  Set aside.
3. In a Saute pan, heat oil and cook shallots 3-5 minutes or until translucent.  Remove from pan and set aside.
4. Saute Sausage until done.  Drain and set aside.
5. In a large bowl, combine Shallots, Sausage, Cream Cheese, and Parmesan.  Mix well.  Stuff approximately 1-2 Tbsp of Sausage mixture into each pepper half.
6. Arrange Peppers on a parchment lined pan and bake 30 minutes until they the Sausage is browned on top and the Peppers are cooked through.
*Serve with Ranch or Sour Cream for dipping.

Goat Cheese Phyllo Cups
This recipe was made for me less than 2 weeks ago by my friends Eric and Erica Lesperance.  I loved it so much I had to make it again this soon and with only minor changes.

Ingredients:

• 2 packages Mini Phyllo Cups (30 total)
• 4 oz Pancetta, diced
• ⅔ C Light Cream
• 2 Egg Yolks
• ⅛ tsp Black Pepper
• ½ tsp Garlic Salt
• ¼ tsp Garlic Powder
• ¼ tsp Cayenne Pepper
• ¼ tsp Seasoned Salt
• 4 oz Goat Cheese, crumbled
• 1 C Green Onion, diced

Directions:
1. Preheat oven to 350 and arrange Mini Phyllo cups on a parchment lined pan.
2. In a small pan, saute Pancetta.  Drain on paper towels and set aside.
3. In a bowl, whisk together Cream, Eggs, Pepper, Garlic Salt, Garlic Powder, Cayenne and Seasoned Salt.  Blend in Pancetta, Goat Cheese and Green Onion.
4. Fill each Phyllo cup and bake 15-20 minutes until the cups are browned and the eggs have set.

Baked Spinach and Artichoke Dip
Ingredients:

• 8 oz Cream Cheese, softened
• ¼ C Mayo
• ½ C Grated Parmesan
• 1 Tbsp Minced Garlic
• 1 tsp Dried Basil
• ½ tsp Garlic Powder
• Salt and Pepper to taste
• 14 oz Artichoke Hearts, drained and Chopped
• 1 pkg Frozen Chopped Spinach, thawed and drained
• ½ C Shredded Mozzerella
• 10 Flour Tortillas
• EVOO
• Sea Salt

Directions:
1. Preheat oven to 350.
2. Mix together Cream Cheese, Mayo, Parmesan, Minced Garlic, Garlic Powder, Salt and Pepper.  Gently stir in Artichokes and Spinach.
3. Transfer mixture to a lightly greased baking dish and top with Mozzarella.  Bake 25 minutes or until bubbly.
4. While the dip is baking, stack and cut the Tortillas into fourths.  On a small plate, pour 2-3 Tbsp of EVOO and season with Salt and Pepper.  Using a brush, apply seasoned oil to Tortillas sparingly.  Arrange the tortillas onto a foil or parchment lined pan and bake 3-5 minutes per side or until lightly browned.  Sprinkle with sea salt while warm and serve immediately.

Next Week: Look forward to a guest post by Dan!
Happy Cooking!