April 6, 2010
Every time I host a get-together at my apartment, my friends beg me to make this artichoke dip that I first introduced to them on Superbowl Sunday.
2 8-ounce packages cream cheese, room temperature
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1 cup grated mozzarella cheese (about 2 1/2 ounces)
3 green onions, finely chopped
2 teaspoons minced seeded jalapeño chili
Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.
Bake dip until bubbling and brown on top, about 20 minutes.
Rating: 5 out of 5 spoons
I substituted havarti cheese for the mozzarella and left out the jalapeno chili … I felt it would overrun the cheese taste (which, I absolutely couldn’t have).
February 11, 2010
Three things that I love: chocolate, the color pink, and breakfast foods.
And this recipe combines all three.
Pancake Recipe From Martha Stewart
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
10 drops of red food coloring
1. Heat griddle to 375 degrees. Whisk dry ingredients in a medium bowl. Add eggs, buttermilk, and 4 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps.
2. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Brush remaining 1/2 teaspoon of butter. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Add chocolate chips to the pancakes. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm. Top with chocolate syrup and whipped cream.
Me and my sweetie are going to the Poconos with another couple this weekend…this would be a perfect Valentine’s breakfast-in-bed meal. Hint, hint, boys.