Tuscan Spinach Dip

Okay, so I got this amazing Cookbook for Christmas called Top Secret Restaurant Recipe's #3 and it has some of the most amazing recipes from some of my favorite restaurants!!!

One of my newest favorites is The T.G.I Friday's Tuscan Spinach Dip of course with some modificiations.

Ingredients:
1 10 oz box frozen chopped spinach, thawed (I used about half a bag of fresh, chopped)
1 6 1/2 oz jar marinated artichoke hearts, drained, rinsed, and chopped (1/2 cup)
1 tsp vegetable oil
1 tbsp diced onion (I didn't use)
1 tbsp diced red bell pepper (I didn't use)
4 oz cream cheese, softened
1/4 cup shredded Romano Cheese
1/3 cup shredded Parmesan Cheese (I just bought the mexican pizza blend and used about 3/4 cup for both cheeses)
1/4 cup heavy cream
1 1/2 tsp minced garlic
1/4 tsp salt
pinch ground black pepper

Garnish (If wanted, I didn't)
1/2 tomato, diced
1 tbsp shredded parmesan cheese
1 tsp minced parsley

Directions:
1.   Steam spinach and artichoke hearts in a steamer basket over boiling water in a covered saucepan for 10 minutes. ( I don't have a steamer basket and since I used fresh spinach I just put the chopped up hearts and spinach in a saute pan and added butter and lemon juice ( a couple squirts) and sauted them until they were warm (about 5 min.))
2.  In another medium saucepan heat 1 teaspoon oil over medium/low heat. Add the diced onion and bell pepper and saute for 3 to 4 minutes, until onions begin to turn translucent. (since I didn't use onions or peppers I just added the following to the pan with the spinach and artichoke hearts) Add spinach and artichoke hearts, plus cheeses, cream, garlic, salt, and pepper to the pan with the sauteed onion and peppers. Cook over medium/low heat, uncovered, for 5 to 6 minutes, or until the cheeses are melted and the dip is hot. Stir occassionally.
3.  Spoon the dip into a heat proof serving bowl and garnish with diced tomato, shredded parmesan cheese, and minced parsley. Serve with chips or crackers on the side. (They were so good with Wheat Thins and Triscuits.)

Salmon Patties

So I have never been a huge fan of fish! I love shrimp, crab and lobster but I couldn't stand the "fishy" taste of fish. Well here is a recipe I love with Salmon.

(okay it's only canned salmon but there has to be some real stuff in there right?)
1 can (soup size or 2-3 tuna fish size) Pink Salmon
1/2 sleeve crushed up crackers (can be either ritz or saltines)
1 egg (if you add too much cracker and the don't stay together add an extra egg)
salt and pepper to taste

Mix all ingredients into a bowl. Heat oil (shortening works best) in large skillet over med-high heat. Form into patties and fry until golden brown on both sides. Serve with salad or any other favorite.
Super easy and delicious.

Spaghetti Squash

So I have been home sick lately so what is the best thing to do? Call up grandma and get some of her yummy recipes.

When I was growing up we always went to grandma's for her delicious cooking and one of my favorites was spaghetti squash. It's super easy and pretty healthy too. And since it's fall it fits right in.

1 spaghetti squash (oblong and yellow) cut into 4 pieces
salt
pepper
butter or margarine

bring salt water to a boil (enough to submerge the squash)
boil for 20 minutes or until tender enough to put a fork through
drain water and cover with butter salt and pepper.  I've been told you can also use marinara instead because it is after all "spaghetti" squash. (but I've never tried it.) If you do let me know what you think.
*You need to cut off both of the stem ends. **Squash is VERY difficult to cut so you are going to need a heavy duty knife and you'll have to probably pound it into the squash to cut. my mom suggested to use a hammer but I didn't want to break my knife... so I made the hubby pound it!

Cilantro-lime rice (to go inside or w/the Cafe Rio Burrito

[ LIME-CILANTRO RICE ]
2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes (fresh)
2 tsp. crushed garlic
Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.


Thanks Kelli!

Cafe Rio Salad

So now that you've made tons of leftover meat from your Cafe Rio burrito's. Take it and make a delicious salad.

Flour Tortillas
leftover shredded pork/beef
lettuce or a bag of salad
tortilla strips
leftover rice and black/pinto beans
cheese (I used mozzarella)
cilantro dressing (recipe below)

Heat up flour tortillas they are best if they are crunchy so either put them in a skillet with some butter for a few minutes on each side or place in oven until they start to brown. Put all ingredients on top as if you were making the burrito (rice, beans, meat) then cover with lettuce or bag of salad, top with tortilla strips then cover with dressing and cheese as desired.

Cilantro Dressing

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced (they look like green tomatoes, look by the peppers)
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (if you like it spicy keep the seeds in it, if you like it mild remove the seeds)
blend all ingredients together... and voila! The picture doesn't make it look that great, but trust me it's scrumptious!

Crock Pot Ham

This is delicious and the easiest thing in the world.

8 lb (or whatever size you can find) picnic ham (bone-in)
2 cups brown sugar

Place 1 1/2 cups brown sugar at the bottom of the crock pot, then place ham flat side down in crock pot covering with the other 1/2 cup brown sugar rubbing into meat. (No need to add water). Cover and cook for 6-8 hours depending on size. I served mine with a side salad. But would be great with any other dishes.

* If you have never tried ham with mustard try it. My husband loves dijion.