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!

Week 3: Pizza and Dip

I blame Giselle. And OchoCinco.  His game is non-existent, why couldn’t she marry him if she was going to ruin someone?

I am not even going to discuss the game, other than to say we played Buffalo, Wes Welker is still the man, and  we made Margherita Pizza, Buffalo Wings and Reuben Dip.  

Margherita Pizza
Ingredients:

• Fresh Mozzarella, sliced
• Pizza Dough
• Marinara Sauce
• Fresh Basil, diced

Directions:
1. Preheat oven according to Pizza Dough directions.
2. Using a spoon, spread Marinara sauce on dough.  Layer with Mozzarella and diced Basil.  
3. Cook according to directions.

Baked Reuben Dip
Ingredients:

• 2/3 pound thinly sliced corned beef
• 3/4 cup light cream cheese
• 3/4 cup shredded Swiss cheese
• 3/4 cup sauerkraut, drained
• 1/4 cup light sour cream
• 2 tablespoons ketchup
• 3 tablespoons spicy brown mustard
• salt and pepper, to taste
• marble rye, to serve
• 
  

Directions:
1. Preheat oven to 375.  Combine all ingredients in a large bowl
2. Spread in a lightly greased baking dish and cook for 30 minutes.
3. Serve with Marble Rye.

Happy Cooking!

Week 2: Carne Asada Fries

The Pats hosted the Chargers last night for their home opener and as predicted, they rocked it!  Brady threw for 423 yards, add that to the 517 he threw for 6 days ago and he is the owner of yet another Patriots throwing record.  And Brady didn’t even make the best play of the game!  That honor belongs to Vince Wilfork, who had his first career interception and lumbered down the field like a man of only 300 lbs!  Dale was right when he named his fantasy football team Vincewillforkyoureteamup.  

In honor of San Diego we made Carne Asada Fries.  This took awhile to make, but was well worth the effort.  Homemade Garlic Parmesan Fries topped with Citrus Flavored Carne Asada, Homemade Pico de Gallo and Sweet and Spicy Guacamole.  HEAVEN!

Parmesan Garlic Fries
Ingredients:

• 4 Russet Potatoes, cut into ¼ inch strips
• 1 Tbsp Dried Basil
• ¼ C Grated Parmesan
• 1 Tbsp Garlic Salt
• 1 Tbsp Beau Monde
• 1 Tsp Garlic Salt
• EVOO
• Pepper

Directions:
1. Heat oven to 400 degrees.  In a bowl combine all ingredients and mix well.  Place potato strips on a greased pan in a single layer.  Bake 35 minutes or until done.

Carne Asada
Ingredients:

• 1.5 Lbs Flank Steak
• 4 Garlic Cloves, minced
• 1 Jalapeno, minced
• 1 C Cilantro, chopped
• 1 Shallot, minced
• 2 Limes, juiced
• 1 Orange, juiced
• 1 Lemon, juiced
• 1 tsp Cumin
• ½ C EVOO
• Salt and Pepper

Directions:
1. Combine all ingredients except the steak.  Mix well.
2. Place Steak in a large Ziploc Bag.  Cover with Marinade and refridgerate for 4-24 Hours.  (the longer the better, I let mine sit for 24 hours)
3.  Remove steak from refrigerator 1 hour before grilling.
4. Preheat grill and cook for 5-7 minutes on each side.  Let sit for 5 minutes before serving.

Pico de Gallo
Ingredients:

• 1 ½ C Tomato, diced and seeded
• ¼ C Onion, minced
• 1  Jalapeno, minced
• 2 Limes, juiced
• ¼ C Cilantro, chopped
• 1 Tbsp Minced Garlic
• Salt and Pepper to taste

Directions:
1.Combine all ingredients in a bowl.




Sweet and Spicy Guacamole
Ingredients:

• 3 Avocados
• 1 Lime, juiced
• ½ C Cilantro, chopped
• 1 Serrano, minced
• ½ tsp Salt
• ¼ C onion, minced
• ½ tsp Cumin
• ½ tsp Cayenne
• ½ Cup Mango, minced
• dash Chili Powder

Directions:
1. Combine and let sit 30 minutes before serving

Add some Shredded Cheese and and enjoy your Carne Asada Fries!

Happy Cooking!

Week 1: Lemon Dill Orzo with Chicken

What a fantastic weekend!  Football is officially back and better than ever.   At least it’s better than ever if you are a Pats fan.  And if you're not a Pats fan... well, I guess nobody is perfect.

Our first football Sunday was great!  I made Chili to celebrate the beginning of tailgating season and the hubby retreated to Dantown where he could finish some work and yell at the TV without me taunting him.  

This recipe originally came from Erica and has been adapted a few times over the past year to better suit our tastes.  Erica and Eric love HEAT.  I like heat.  I would even say I have a small crush on heat but I don’t L-O-V-E it.  That being said, her original recipe had twice as many hot peppers and much more Chili Powder and Cayanne.  

Beef and Beer Chili
Ingredients:

• 1.5 Lb Hamburger
• 1 Red Bell Pepper, diced
• 1 Habanero Pepper, diced
• 1 Green Bell Pepper, diced
• 1 Serrano Pepper, diced
• ½ Yellow Onion, diced
• 1 Can (12.8 oz) Crushed Tomatos
• 1 Can Tomato Paste
• 1 Bottle Beer (The darker the better)
• ¾ Can Kidney Beans, rinsed
• ½ Can Black Beans, rinsed
• 1 pkg Hot and Spicy Taco Seasoning
• 1 Tbsp Chili Powder
• 1 tsp Cayanne Powder
• 1 Tbsp Garlic Powder
• 1 tsp White Pepper
• 1 Tbsp Thyme
• Salt and Pepper

Directions:
1. In a large pan, heat EVOO and add Onions.  Cook 2 minutes.  Add Beef and Brown.  When beef is done, spoon out excess fat and add all peppers.  Cook 10 minutes.
2. Add Spices, mix.  Add Beer, Tomatoes and Tomato Paste, and beans.  Stir and simmer 1 hour.
3. Serve with Melted Cheese, Green Onion and Sour Cream or over a Baked Potato.


Monday was even better.  517 yards!  Fan-friggin-tastic.  Since we were playing Miami, we went with Citrus Fruits as our base again.  We had Lemon Dill Orzo with Baked Dill Chicken.  It’s one of Dans favorite dishes.  

Lemon Dill Orzo with Baked Dill Chicken
Ingedients:

• 2 Split Chicken Breasts
• ½ Box Orzo
• 1 Bunch Fresh Dill, chopped
• 1 Stalk Celery, diced
• 2 Carrots, diced
• ½ Green Pepper, diced
• ½ Red Pepper, diced
• 1 Shallot, diced
• 3-4 Lemons
• 4 Tbsp Butter
• Salt and Pepper
• Thyme
• White Pepper

Directions:
1. Preheat oven to 400 Degrees.  Season Chicken with EVOO, Salt, Pepper, Thyme, White Pepper and Dill.  Bake 40 minutes or until done.
2. Cook Orzo according to package.  Drain and Set aside.
3. In a large pan, melt 1 Tbsp butter and the juice of half a lemon and cook Celery and Carrots for 3-5 minutes.  Add Peppers and Onions and juice from the rest of the first lemon.  When Onions start to look transluscent, melt the rest of the butter.
4. Add the cooked Orzo and the juice of 2 more lemons.  Stir until coated.  Season with Salt, Pepper and approximately 4 Tbsp Dill.  Taste and add more Lemon or Dill according to your tastes.  Let sit together until Chicken is done and serve.

Happy Cooking!