Tuesday, October 4, 2011

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!  


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.

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

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.

  • 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

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
  • 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

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!

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