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i enjoy all types of dips...i think it's due to my oral-fixation and the motion of bringing a small bite to my mouth. the first time i had a spinach-artichoke dip was at tgi fridays and had to find a recipe that replicated it. i've made this artichoke & spinach dip many times and it has become a tried & true recipe that is always a crowd-pleaser. i actually found a recipe that turns it into a mac & cheese version, which sounds amazing! i'll have to try it out and repost. anyway, we were headed to my father-in-law's for a night of football. i love bringing treats over and felt this was fit for the occasion. it has nice chunks of artichoke and a great creamy consistency from the alfredo sauce. you can serve this with anything, but i like the presentation in a bread bowl. ARTICHOKE & SPINACH DIP RESTAURANT STYLE posted on allrecipes.com by terrad 4 cloves garlic 1 10 oz package frozen chopped spinach, thawed & drained 1 14 oz can artichoke h...

happy halloween! i know i've already provided a stuffed pepper recipe, but i think i found one that is even more amazing! last year i made fun jack-o-lantern stuffed peppers that were super spicy, but i loved the idea for halloween. so, i really wanted to share this sweet little treat for your future halloween festivities. any stuffed bell pepper recipe will do, but i am really in love with the one i found tonight. not only is it super healthy, but anyone would enjoy its simplicity. also, these are supposed to be grilled, but i ended using my gas stove to char and soften the bell pepper. also, i would've chosen yellow or orange peppers, but there weren't any...maybe there were more people who had the bright idea to make these pumpkin-lookalike treats for halloween. GRILLED STUFFED JACK-O-LANTERN PEPPERS posted on shabbotts habits on june 29, 2011 4-5 large bell peppers, 1 large white onion 3 cloves of garlic, minced 1 T olive oil 16-20 ground turkey (or any ot...

i love stuffed bell peppers! or, really anything you can stuff. my grandma makes this crab dish, where she reuses the top shell as the baking & serving tool. i made stuffed bell peppers this past halloween, but they were extremely spicy...which made them hard to eat, but they were fun because they looked like mini jack-o-lanterns (i'll save that for a future/follow-up post). when i was looking for something inspirational to make for dinner, i found this beautiful photo of stuffed bell peppers with melted cheese on top. i mean, it is really hard not to resist anything with melted cheese. what was fun about this recipe is that i've never cooked with ground chicken and i loved the idea of incorporating rice. there were a couple things i may try next time though: 1) add beans...i love beans & rice and 2) preheat peppers in the oven while making the stuffing to soften & roast the peppers...in this recipe, the peppers only go in the oven for 7 minutes, so when everything...

if you had told me six months ago that i would have a serious love affair with tomatoes, i would've thrown up a little in my mouth. i did NOT like tomatoes on their own, at all. but when they say your palette changes every seven years, they are absolutely right! and i'm happy they are. i never knew how robust the flavors can be and how fun they are with just a little bit of salt and pepper. as the new year starts, i've been making sure to stay health-conscious and finding foods that are fresh and making them on my own. other than the awesomeness of the tomatoes here, i think that simplicity is key. it says tomato sauce, but it's very light and more olive oil with little bits of roasted tomatoes. PASTA WITH BAKED TOMATO SAUCE posted on une-deux senses by michelle on december 9, 2010 1/3c extra virgin olive oil 1lb very ripe cherry tomatoes, halved (i used trader joe's assorted heirloom tomatoes) 1/3c plain dry breadcrumbs 1/4c freshly grated parmigiano (i us...

on our NYC FOODAPOLOOZA , one of our stops was dumont burger , where we went specifically for the mac & cheese. this little brooklyn joint had one of the best offerings of mac & cheese i'd ever had (the best still belongs to home ). so, what does that lead me to do? search online for a recipe worthy of thanksgiving. i looked up "dumont burger macaroni & cheese recipe" and was directed to a food blog that attempted to recreate this signature dish. so, how'd it measure up? we all agreed that it was good, but i knew it wasn't quite dumont-approved. but, give it a go...it's still delicious! BAKED MACARONI & CHEESE posted on grace notes nyc by grace g. yang on november 20, 2009 16oz elbow macaroni (i used rotini, i've always liked how it holds the cheese) 4c small curd cottage cheese (two 16oz tubs) 2c sour cream 16oz block sharp cheddar cheese 1 handful of trader joe's quattro formaggio (blend of asiago, provolone, & parmesan...

this was the appetizer offering i decided to go with for thanksgiving. i LOVE mushrooms and when there's cheese involved...that is serious love! i really liked this recipe because it was simple and tasty, which is what matters most. when hosting a party, i am a huge believer in finger foods and this one does not let down. STUFFED MUSHROOM WITH SPINACH posted in real simple by sarah quessenberry on november 2010 24 medium mushrooms, about 1 1/2 lbs 2T olive oil, plus extra for the baking sheet 2 cloves of garlic, finely chopped 1 5oz pkg baby spinach, chopped kosher salt & black pepper 3/4c panko bread crumbs 1/2c gruyere cheese, about 2oz heat oven to 375°F. remove the stems from the mushrooms; finely chop the stems and reserve. coat a baking sheet with oil. bake the mushroom caps, stem-side down, until just tender, 10-12 mins. meanwhile, heat the oil in a medium skillet over medium heat. add the garlic and chopped mushroom stems and cook, stirring, until tender, ...

this was the first year we didn't have any family obligations for christmas eve, which was kind of nice. of course, the next day and the day after were going to be filled with family love, but having one night to celebrate the holidays with just us two (and the furry kids) was very special. so, how do we celebrate? with a feast! i fully enjoyed the ambition menu for thanksgiving and wanted to do a slightly smaller menu for christmas eve...and, it all began with a mail order from the honeybaked ham store. the rest of the menu planning was really for decoration, but i enjoyed it very much. in addition to classic garlic mashed potatoes , our feast included: GREEN BEANS WITH BACON VINAIGRETTE i remember finding this recipe and thinking, "everything truly is better with bacon". i really do love green beans, even if they're jus steamed, but the idea of turning bacon into a vinaigrette sounded amazing...and it was! posted on real simple by kate merker & sarah q...

one of my favorite things in the food world are breakfast sandwiches. the melted cheese, crispy bacon, and finished with a delicious runny egg on top of a toasted english muffins. i figured, these ingredients are pretty basic, how hard can it be? well, it isn't at all. BREAKFAST SANDWICH 1 english muffin 1 egg 1 slice of cheese 1 slice of bacon salt & pepper to taste preheat oven to 350°F. place split english muffin on top rack and heat for 2 mins. place cheese on one side of the english muffin and let melt in the oven for 1-2 mins. fry the egg and add salt & pepper to your liking while the english muffin is toasting, prior to adding the cheese. place egg on top of cheesy side of english muffin. remove from oven in 1 min. fry bacon and add to sandwich. top and enjoy!