Pepper Jelly and Cream Cheese

Not exactly the best photo, nor was it the best presentation, but this is so easy and yummy.  Charlie requested it and I have a feeling he'll be asking for it after the holidays as well.

Ingredients:

• 1 block of cream cheese
• 1 jar of pepper jelly

Directions:

• Place cream cheese on plate.
• Cover with pepper jelly.
• Serve with crackers.  We used triscuits.  

Stuffed artichokes

 

I've been trying to keep my grandmother's spirit going around here.  We even had stewed chicken for dinner one night.

I can remember asking her for stuffed artichokes year round and she'd try to explain eating veggies when they're in season concept.  Eastertime was when stuffed artichokes would make their first showing.  

She wouldn't be happy knowing I paid $2 a piece for these, hence I only made 2, but she would be proud I minced the garlic rather than using the jarred stuff.

Ingredients:

• 2 artichokes, stem removed, bottom cut flat, top cut off, and thorns trimmed with scissors
• 2 cups Italian breadcrumbs
• 1.5 cups shredded parmesean (or ramano)
• 5 toes minced garlic (I could have used more!)
• Handful of fresh parsley, chopped
• About 1/4 cup olive oil

Directions:

1. Mix all ingredients, excluding chokes, in a large bowl.  Toss with your hands to mix thoroughly.
2. One artichoke at a time, fill the leaves with stuffing.  Gently pull leaves out and get stuffing in between leaves.  
3. After artichokes are stuffed, drizzle olive oil over each.  Make sure to get a little over every leaf.
4. Steam artichokes for 45-75 minutes until tender.  Gently pull on a leaf, and when done it will come off easily.

Notes:

• Danny used Ramono.
• Danny also put a slice of lemon on the center of each artichoke before steaming.
• You can make your own breadcrumbs.  Be sure to add seasoning in this case.
• To steam the artichokes I cover the bottom of a dutch oven with water, place the artichokes in, cover, and put int he oven at 350 degrees. I'm sure using a steamer or some other steaming methods works just fine.

Hummus

for carrot dipping!

Ingredients:

• 3 tbsp. juice from 1-2 lemons
• ¼ cup water (or reserve liquid from chickpeas)
  
• 6 tbsp. tahini, stirred well
• 2 tbsp. extra virgin olive oil, plus extra for drizzling
• 1 (14 oz.) can chickpeas, drained and rinsed
• 1 small garlic clove, minced or pressed through garlic press (about ½ tsp.)
• ½ tsp. table salt
• ¼ tsp. ground cumin
• pinch of cayenne pepper
• 1 tbsp. minced fresh cilantro or parsley

Directions:

1. Combine lemon juice and water in a small bowl or measuring cup.
   
2. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
   
3. Set aside 2 tablespoons chickpeas for garnish.
4. Process remaining chickpeas, garlic, salt, cumin and cayenne in food processor until almost fully ground.
   
5. With machine running, add lemon juice-water mixture.
   
6. With machine running, add oil-tahini mixture.
   
7. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap and let stand until flavors meld, at least 30 minutes.
   
8. Drizzle with olive oil and serve.

I definitely used more cumin than this recipe calls for. I also used a stick blender rather than pulling out the food processor.

Spinach Bread

Ingredients:

• 1 block cream cheese
• 1 Kraft garlic cheese roll (yes, cheese food)
• 1 small chopped onion
• 16 oz shredded mozzarella
  
• 2 tablespoons worcestershire sauce
• 2 tablespoons butter
• 1 loaf French bread
• 1 box frozen spinach
• Cajun seasoning

Directions:

1. Defrost spinach and squeeze out any excess water. You have to squeeze a lot!
   
2. In a saucepan, melt butter and add worcestershire sauce and onion. Saute onion until clear.
3. Add spinach, cheese roll, cream cheese, and seasoning. Cook until melted and well mixed.
   
4. Slice loaf in half lengthwise.
   
5. Spread spinach mixture evenly over both halves.
6. Sprinkle with mozzarella cheese.
7. Bake at 350 degrees until cheese is melted.
   

I serve it on a cutting board straight from the oven. It's quite the hit at parties and is so easy to make! You can even leave out the onion and saucepan and just mix ingredients in a bowl and place directly onto bread.