Hot Spinach Artichoke Dip
This hot spinach artichoke dip is a cheesy combination of cheese, vegetables and seasoning that is served at many a holiday party in my family. It’s a warm cozy tasty classic while not being bland as spinach tends to get without the right amount of seasoning. This recipe uses my creamed spinach recipe for the creamed spinach component. If you have a different favorite feel free to use it.
This recipe might as well be a cheese dip between the Swiss, Monterey jack and cream cheese. However, that is what I love about it. I love cheese and I love a heavy dip in the fall and winter because it just feels cozy, especially when you serve it with little toasts or bread in general.
Hot Spinach Artichoke Dip
Ingredients
- 1/2 c green onion, chopped
- 2 T butter
- 4 oz cream cheese, softened
- 2 c creamed spinach
- 1 can artichokes 14 oz
- 1 c moterey jack 4 oz brick
- 1 c swiss 4 oz brick
- 1 T worcester sauce
- 1/2 t cajun seasoning
- 1/2 t minced thyme
- 1/2 t hot pepper sauce tabasco
- 1 clove garlic, minced
- 1/4 c grated parmesan
Instructions
- In a small skillet, cook onions in butter until tender, set aside. In a large bowl, beat cream cheese until smooth.
- Stir in onion, creamed spinach, artichoke, worcester sauce, cajun seasoning, thyme, hot pepper sauce, and garlic. Fold in swiss and monterey jack cheese.
- Transfer to a greased 2 qt baking dish. Bake, uncovered, at 350 deg for 25-30 min or until bubbly around the edges.
- Top with parmesan and broil 4-6 inches from the heat for 3-5 min or until golden brown on top. Serve warm; refrigerate leftovers.
Notes
There is no wrong way to serve this hot spinach artichoke dip. Chips, toast, pita, it all goes. If a dip doesn’t fit the occasion, pile it in a scored loaf of crusty bread and baking it as a pull apart loaf topped with big shavings of parmesan cheese.
Storing this dip is also easy. Let it cool, cover with plastic cling wrap and place it in the fridge. To reheat, put a portion into a microwave safe bowl and microwave until hot or heat oven to 350 degrees and put the whole dish in for five to ten minutes or until hot and bubbly.
Extra Creamy Creamed Spinach with a Kick
Creamed Spinach in both a southern staple and the base for so many tasty recipes. But it can get redundant. I easiest solution is to that blandness that spinach can get is to up the salt and add in the spice. Now, when I say spice, I don’t only mean pepper flakes and chili powder (though I add both liberally).
While creamed spinach is not my favorite side dish, it is fantastic in the fall and winter for its hearty quality. It makes a great topping for a seared pork chop, or stuffing. I have no special story for creamed spinach in my family, other than the grocery store stopped selling it in the frozen section. Therefore, I started making it myself because the loss of the ingredient didn’t outweigh the love for dishes using it.
Creamed Spinach
Ingredients
- 1 pound fresh spinach or ½ pound frozen spinach
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely diced or minced
- 5 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 cup half & half or heavy cream
- 1 cup whole milk
- 1/8 t ground nutmeg
- 1/4 t red chili flakes or cayenne pepper
- 3/4 t fine sea salt
- 1/8 t freshly ground black pepper
- 1 cup freshly grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the spinach and cook for about 1 minute until it begins to wilt. Place into a bowl of cold water to stop the cooking immediately. Drain.
- Heat up butter in a 12-inch skillet over medium heat until it melts.
- Add the onion and garlic to the skillet and stir occasionally while cooking for 2 to 3 minutes until the onion is soft and translucent.
- Add the flour to the skillet and stir constantly while cooking for about a minute until it becomes foamy.
- Gradually whisk in the half and half and milk. Add the nutmeg, red chili flakes, salt, and pepper into the skillet. Bring the mixture to a boil, then lower the heat and let it simmer for 5 minutes until it slightly thickens.
- Add the spinach and Parmesan cheese into the skillet and mix them in. Cook the mixture for another minute to heat everything through.
This creamed spinach is also the base for my hot spinach artichoke dip, of which we add much more cheese to it. If you are serving this as a side dish, I recommend doing a less seasoned side dish along with it because it can get heavy for some palates.
Side dish or base ingredients creamed spinach is a great way to serve spinach with other cozy favorites. Roasted garlic potatoes are a great dish. And as always: Don’t forget to take the leftovers.
Thumbprint Cookies, a Simple Classic
Thumbprint cookies are a simple, classic cookie for any time of year. In the summer I make these at least once a month for the house, or for my mom to take to work for her co-workers. There is just something classic about a thumbprint cookie that people gravitate towards.
There is no deep family story with these goodies. I didn’t start making these until 2020, mostly because I never saw the joy in it. Complicated desserts are my jam, but the simplicity of these cookies is what made them a fast favorite. Dad-man thinks they are more of a Christmas cookie, while I think they are more for summer. I have not made them as part of my cookie trays, yet; not sure if I will.
I would highly recommend making these if you are just getting into baking or are looking for a quicker butter cookie style cookie. Typically, butter cookies are a time-consuming cookie because of the refrigeration time, but this dough doesn’t have to be refrigerated. It is what I like to call a scoop and go cookie. Scoop the dough, make a depression in the dough and fill with your jam.
Thumbprint Cookies
Equipment
- Baking sheets
- Stand mixer w/ paddle attachment
- Parchment paper
- Measuring spoons
- Measuring cups
- 1 tbsp spoon cookie scoop
Ingredients
- 1 c unsalted butter, softened
- 2/3 c granulated sugar
- 2 egg yolks, room temp
- 1 t vanilla
- 1/4 t salt
- 2-1/3 c flour
- 1/2 c jam or fruit curd
Instructions
- Preheat the oven to 350 deg. Line baking sheets with parchment paper.
- In a large bowl, cream the butter and sugar until combined. Mix in yolks, vanilla and salt until combined. Mix in flour.
- Scoop cookies with a 1 tablespoon scoop onto prepared trays. With a rounded teaspoon, indent each ball. Spoon ½ a teaspoon of jam into each indention.
- Bake for 12-14 min or until cookies are set and lightly browned. Remove from the oven and let them cool for 10 min. Transfer them to a wire rack to cool completely. Store in an airtight container.
Some of my favorite fillings are lemon curd, raspberry jam, strawberry jam topped with melted dark chocolate, and Christmas jam (or any cranberry orange jam). They save wonderfully in an air tight container: about 5 days.
Thumbprint cookies are a quick and easy cookie to make for a potluck, event or even for yourself. They’re best stored if you wait for them to cool completely before storing them. Great as a sharable snack, but I’m not one to judge if you don’t want to.
Cold Spinach Dip
Cold spinach dip is one of those dips that is beyond not scalable purely because it’s so easy to make. It’s dump and go, make ahead; just all around a staple take with you food. I swear it is one of those recipes that everyone has, no one knows where it came from and it is always a hit.
My recipe for it happens to come from my Grandma Kathy Smith. Why specifically Smith? Because I grew up with chosen family and her son was actually the one I grew up around. His name is Lance; my god father is also Lance. His mother? Also Kathy (spelt the same way too). So the Smith was important, for us at least. Any way Kitchen lore aside, Grandma Kathy Smith is the epitome of southern lady, to me. She is where I got my gumbo, red beans and rice, bread pudding, and many other of my recipes from.
From personal experience, this dip is addicting if you are a fan of creamy dips. I have found that it does not work as well if you try to alter it to make less.
Cold spinach dip can be served with more than bagel chips or pita chips. I’ve found that slices of baguette, rolled in tortillas and regular saltine crackers work amazingly with the dip as well.
Cold Spinach Dip
Ingredients
- 3 c frozen chopped spinach, defrosted and drained
- 1 can water chestnuts 8 oz drained and chopped
- 2 T chopped green onion
- 1 pkg dry Knorr vegetable soup mix don’t use spring veg
- 1-1/2 c sour cream
- 1/2 c mayonnaise
Instructions
- Mix everything together and refrigerate for 4 hrs. Serve with bagel chips or pita chips.
Chorizo – The Arizona Way
Chorizo is a breakfast staple in my family, but the store-bought type just doesn’t sit right for cooking on the trail. We are no wimps in the southwest when it comes to spice, but spice comes in many forms. This recipe I’ve created (inspired by my high school lunch Lady Ms. Maria) has the perfect mix of spice, fat, and freeze-ability to act as an ice pack in the cooler.
We don’t always eat chorizo while camping, but it is a staple for it. When I make it at home I’ll serve it with hashbrowns and some scrambled eggs in a pan. It just tastes different in the kitchen versus from the tailgate of a jeep. So the serving is of course different. But here are some staple sides and toppings:
- Salsa (Jarred or fresh)
- Pico De Gallo
- Shredded cheese (fresh makes it better)
- Potatoes O’Brian
- Frozen Shredded hashbrowns
- Eggs
- Tortillas
I’m obviously no stranger to different styles of kitchen. But my main tip when you go to cook your chorizo is to have a well-seasoned cast-iron pan or a good non-stick pan because there is very little grease that comes off the meat. With that, if you cook anything in the same pan as the chorizo keep in mind that you may need to add some vegetable oil or butter.
This is a very scale-able recipe in the way of spiciness. If you like very spicy things, you can add more cayenne or pepper flakes. Or do like the southwest and have a spicy red sauce on hand.
Keep in mind here, my chorizo is usually made before hand and cooked at a campground, so the servings will vary. As well as varying by how big of a tortilla you use. Feel free to see the full burrito recipe here, it makes enough to share so plan accordingly.
Chorizo – The Arizona Way
Ingredients
- 1 lb ground turkey
- 1 lb ground pork
- 1 t garlic powder
- 3/4 t red pepper flake
- 1/8 – 1/4 t cayenne pepper
- 1 T dried onion flake
- 1/2 t hot pepper sauce
- 1-1/2 T chili powder
- 1 T white vinegar
Instructions
- Combine ingredients into a large bowl. Mix with clean hands.
- Portion into freezer safe bags. Freeze for up to 6 months.
Must Have Road Trip Snacks
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If your car snacks for a road trip doesn’t look like a toddler or preschooler packed it, did you really pack a road trip snack bag? Car snacks don’t have to be overboard, fancy or absurd; what they have to be is easy to eat and tasty.
Snacks can be separated into three categories: Salty, sweet, and cooler staples.
Salty
- Old trapper Original sausages/beef Jerky
- Funyuns
- Lay’s Wavy Potato Chips
- Sourdough Pretzel Bites
- Snack mix
Sweet
- Trail mix
- Granola bars
- Twizzlers (strawberry flavored is the best!)
- Prepackaged cookies, cupcakes or sandwiches (swiss rolls, oreos and moon pies are my go to)
Cooler staples
At the top of the cooler staples list is drinks. Even though you’re traveling and don’t want to stop every two hours because someone has to pee, hydration is important.
I know it might be tempting, but do NOT drink only one thing (especially soda or caffeine) the entire trip. The saving grace here is going to be buying drinks in resealable bottles. That way you can open the bottle, get a drink and put the lid back on so it doesn’t get all over the vehicle.
- Sports Drinks/Juice
- Water
- Soda/caffeine
Now for the other side of the house, foods for the cooler. I highly recommend making a snackle box, or bento box if you’re fancy. Something that gives you a variety of cold snacks like cheese or meats.
4 Snackle Box Combinations
Whether you call them bento boxes, snackle boxes or just snacks, it can be hard to come up with combinations to keep you interested.
Vegetarian
- Pepper Jack
- Salted Almonds
- Dried cranberries
- Snack mix
- Mini Rice cakes
Meat lovers
- Black forest Ham
- Mesquite Turkey
- Pepperoni
- Colby
- Provolone
- Pub snack mix
Secretly a Child
- Mini graham crackers
- Cheddar crackers
- Frosted animal crackers
- Fruit leather
Without the Wine
- Peppered Salami
- Havarti
- Dried Cherries
- Pistachios
- Dark Chocolate pieces
If you’re a bored eater, like me, then variety is going to be your saving grace when packing a snack bag to go anywhere. So whether you are going on a day trip, or across the country use these suggestions to build your perfect road trip snack pack. Don’t forget to drop your snacking favorites in the comments below and check out my camp cooking essentials!
Four Wheeling Picnic: Food for a Day on the Trail
If you’ve never been four-wheeling- it’s an all-day affair. Four-wheel picnics are commonplace, though they might not sound easy. So, the best thing to do is pack a cooler full of ice, wrap your sandwiches better and have a market bag full of non-perishable snacks.
Four Wheeling Family
Four wheeling has always been a big thing for me; the dad-man (my dad) got his first Jeep when I was 5 years old. Her name was The Billy Goat (a 1977 4-door Jeep Cherokee) and she could go just about anywhere. I was lucky enough to grow up with people who owned the same types of jeeps as the dad-man. With that I got to explore dirt trails and all the goodness of the great outdoors.
For 16 years I helped my dad build, rebuild and upgrade that witch of a Jeep. Sadly, dad-man had to sell her my senior year of high school because of medical issues.
Sappy story aside, every time dad-man goes out camping, four wheeling or anywhere with a cooler full of ice this is what I pack him. He’s made these sandwiches for as long as I can remember. I just added things to his cooler as I got older because I didn’t think it was enough food.
Menu
What makes these sandwiches so special? Honestly, it’s the altitude. Or the packaging. Or perhaps nothing at all. These are the go-to sandwiches that I send with my jeep family when they go out for the day. They stay dry on the outside but are perfectly soft on the inside.
Mini packs of chips
I use snacks.com for occasions like this. I’m all about customizability and I like feeling special. Call me a snowflake; I don’t care. Our four wheeling excursions are usually multiple days and bringing home the chips we don’t eat isn’t ideal.
Homestyle Crispy Treats
You can by all means buy premade cereal treats. Honestly, that is what I usually do because they have a shelf life. However, if you want to be extra, like I often wish I could be. You can find my favorite recipe here!
Lemonade in bottles
I like AZ Lemonade Stand brand lemonade personally because it uses real sugar as opposed to fake sugars or high fructose corn syrup. The best part: you can put the lid back on and take it with you if you don’t drink it all at the picnic. They come in individual bottles (made of plastic) or larger mason jar containers. The dad-man is a master of drinking from cans on the trails, but me and a lot of other people I know are not.
Packing and Extras
- Lunch Box
- Ice Packs
- Napkins
- Trash Bag
No picnic or four-wheel trip is complete without a vessel to carry everything in. Now you could just throw everything in the glove box, backpack, or center console. This is NOT a wicker picnic basket affair; that poor basket will get absolutely butchered riding in a vehicle on those trails. Growing up the dad-man had a travel cooler by igloo, obviously mine is too bright for its own good. Ice packs are optional, but always a good idea in the heat of summer.
Don’t forget to pack in and pack out. Leave the trail nicer than you travel.
10 Unexpectedly Delicious Uses for Kitchen Scraps
Cooking can sometimes feel wasteful, especially when you find yourself throwing away vegetable peels, stale bread, or leftover meat. But what if you could turn these kitchen scraps into tasty meals? It’s not just about saving money; it’s also about being creative in the kitchen! Here are ten fantastic ideas to get usage out of your kitchen scraps.
1. Use Kitchen Scraps for Veggie Stock
Don’t throw away your vegetable scraps—like onion skins, carrot tops, or celery leaves. Instead, make a homemade vegetable stock. Gather your scraps and place them in a pot with water. You can add herbs, peppercorns, and a splash of vinegar for extra flavor. Simmer for about an hour, strain, and you’ll have a savory stock! Use it in soups, stews, or as a cooking base for grains. This simple method can reduce your food waste by 20% or more while enhancing your home-cooked meals.
2. Bread Crumbs from Stale Bread
Stale bread can easily become crunchy bread crumbs. Simply tear it into pieces and process it in a food processor until crumbly. You can fry or bake the crumbs for extra texture. Use them to coat chicken, sprinkle on pasta, or as a topping for casseroles. In fact, making bread crumbs can reduce food waste by up to 40% for some households, transforming what would be trash into a versatile ingredient.
3. Potato Peel Chips
Before discarding your potato skins, consider making crispy chips instead. Wash the peels, toss them in olive oil and your favorite seasonings like garlic powder or paprika, and bake until golden. These chips are a snack that’s both healthy and surprisingly tasty, allowing you to make the most out of every potato. Did you know that about 30% of a potato’s nutrients are found in its skin?
4. Herb-Infused Oil
If you have leftover fresh herbs, don’t let them wilt! Create an herb-infused oil by blending chopped herbs with extra virgin olive oil. This oil is excellent as a dressing for salads, a drizzle over roasted vegetables, or as a dip for bread. You can save up to 15% on your yearly grocery bill by repurposing herbs this way, while enhancing the flavor of your dishes.
5. Citrus Zest Ice Cubes
What do you do with leftover citrus peels? Instead of discarding them, zest your lemons or oranges and freeze that zest in ice cube trays with water. These citrus cubes are great for brightening drinks, adding to marinades, or enhancing your recipes with fresh flavor. They help reduce waste while also bringing a boost of brightness to your meals.
6. Leftover Rice Fritters
Leftover rice can work wonders on busy weeknights! Mix cold rice with an egg, diced vegetables (like carrots and bell peppers), and seasoning. Shape the mixture into patties and sauté until golden brown. These fritters are not only delicious but can also serve as a satisfying appetizer or snack. Using leftover rice in this way can help families save time and reduce waste, as 20-25% of cooked rice often ends up uneaten.
7. Pickled Vegetable Scraps
Did you know you can pickle vegetable scraps? Use trimmings like cucumber ends, radish greens, or carrot tops. Combine these scraps with vinegar, salt, sugar, and your choice of spices in a jar. After a couple of days in the fridge, you’ll have tangy, crunchy pickles to add to salads or sandwiches. This process can increase your vegetable intake by 15% while cutting down on waste.
8. Apple Core Cider
Before tossing out apple cores, consider turning them into tasty apple cider. Fill a pot with cores, add water, and spices like cinnamon and cloves, and simmer for several hours. Strain the mixture, and you’ll get a warm, comforting drink that captures the essence of apples. Making cider from scraps not only reduces food waste but also adds a delightful treat to your day.
9. Banana Peel Smoothies
It may sound odd, but banana peels are edible and nutritious. Blend them into your smoothies to add fiber and vitamins. Ensure you wash the peel thoroughly and use ripe bananas for the best flavor. The peel enhances the creamy texture without changing the taste significantly. This quick trick can add extra nutrients to your diet while reducing your food waste by using every part of the banana.
10. Pumpkin Seed Snacks
Finally, don’t discard those pumpkin seeds after carving! Rinse them off, toss them in oil and salt, and roast them for a crunchy, satisfying snack. Spice them up with chili powder or garlic for an extra kick. This simple process can help reduce food waste from pumpkins considerably, especially during the fall months when pumpkin carving is common.
Embrace Culinary Creativity
Making the most of your kitchen scraps is not just about sustainability; it’s an exciting opportunity to explore new flavors. In fact, by creatively repurposing leftovers, you can enjoy delicious meals, save time, and reduce waste. So, the next time you are about to throw away vegetable peels or stale bread, remember these tasty options and transform your leftovers into something extraordinary. Happy cooking and enjoy your culinary adventures!
Creative BBQ Menus for Summer
Are you tired of the same old barbecue menu at your summer parties? It’s time to shake things up and impress your guests with a fresh take on traditional BBQ dishes.
Say goodbye to boring burgers and bland sides, and say hello to a summer feast that will leave everyone craving more. From mouthwatering main courses to refreshing drinks and irresistible desserts, let’s dive into some creative BBQ menu ideas that will take your summer parties to the next level!
Main Courses to Wow Your Guests
- Succulent shrimp grilled to perfection and paired with sweet and tangy pineapple chunks.
- Tender, smoky pulled chicken sandwiched between soft slider buns for the ultimate handheld delight.
- A colorful array of grilled vegetables marinated in herbs and olive oil, perfect for your vegetarian guests.
Cool and Refreshing Summer Drinks
- A refreshing blend of watermelon juice and fresh mint leaves, ideal for beating the summer heat.
- A tangy lemonade infused with ripe berries and aromatic basil for a burst of flavor in every sip.
- Cool down with a revitalizing iced green tea infused with zesty citrus fruits for a refreshing twist.
Irresistible Desserts to Sweeten the Deal
- Juicy grilled peaches topped with a buttery crumble and a scoop of vanilla ice cream for a decadent treat.
- Create a DIY s’mores station with graham crackers, marshmallows, and chocolate for a fun and interactive dessert experience.
- Fresh fruit skewers drizzled with honey and toasted coconut for a light and refreshing end to your BBQ feast.
Wrap-Up
With these creative BBQ menu ideas, you can elevate your summer parties and impress your guests with a feast they won’t soon forget. From tantalizing main courses to refreshing drinks and mouthwatering desserts, there’s something for everyone to enjoy. Simply have guests bring their favorite side dishes for a potluck! So fire up the grill, gather your friends and family, and get ready to savor the flavors of summer in style. Cheers to good food, great company, and unforgettable BBQ experiences!
What’s in the Kitchen?
Kitchens are the heart of every home (at least in my experience). It doesn’t matter where you are as long as you’re with people you love and trust. A kitchen can be anything. It could be the whole big farmhouse with the dining nook with the full setup, kit, and caboodle. It could be a tiny island at the end of a cramped kitchen of a city apartment. Or it could be a tailgate with a little grill sitting on it. The point is it’s a place to gather with your loved ones.
The concept of a kitchen completely depends on how you were raised and who you call family. For me, a kitchen is a place of creativity and love. Sharing memories, and a meal. Everyone at the house for the meal helps out to enjoy the feast. No contribution is too small when you live with love for the people in your life. You could be the head chef of the house, or you could be the one sitting at the table keeping everyone entertained with stories.
Recipes are the lifeblood of the kitchen, next to the tools used to make them. A recipe is a story told through food. There is no better way to share memories and remember past memories than to make a recipe from the past.
Sharing is a love language in itself. As we grow as a company, I want to share more recipes and in the future write a hard copy for people to enjoy. Until then, I look forward to incorporating those memories and stories into the lives of our customers.
So what will you find here? It’s a kitchen, haha. Here you will find the recipes that I love, menus I use for all the holidays, and there are a lot of them, reviews of kitchen companies, products, recipes and so much more.
