Monday, September 13, 2010

Spinach Artichoke Dip
a la Janelle

1 box frozen chopped spinach (I made the mistake once of not getting the chopped kind and it was BAD!)
1 box cream cheese, 8 oz I think, cubed
1 can green chilies, don't drain
1 can artichoke hearts, drained and chopped
1/4 c mayo
1/4 c parmesan cheese
1/2 c grated mozzarella cheese, or more based on your cheesiness
1-2 cloves garlic, pressed
dash cayan pepper
dash salt and pepper
shake of dried basil leaves

Turn on oven to 350. Get a good size pan on the stove and first put in the spinach to loosen it up and get it thawing.... medium heat. I throw in the cream cheese too to get that melting process going too. After 5 minutes of stirring it around periodically, I throw the rest of the stuff in. Stir it around a bit to combine ingredients. Put the mixture in a serving dish that can go in the oven, 9x9, 9x13 or an oval glass one... whatever.
You can top with some mozzarella if you want. Bake about 20 minutes, or until bubbling. I'm sure you can do the whole thing in a crock pot too...??
Serve with artisan bread, thinly sliced, fancy crackers, tortilla chips, or celery sticks perhaps.

Tuesday, September 7, 2010

Summer Corn Chowder
a la Carlie

6 ears fresh corn
salt and freshly ground black pepper to taste
4 slices thick cut bacon, chopped in 1/4in pieces
1 onion, chopped
4 c low-fat milk
1 T cornstarch
1/4 c sliced fresh scallions (green part only)


Shuck the corn and scrape the kernals off (stand upright in bowl and slide down each side) and set aside. Put the cobs, 1 cup water and sprinkle of salt and pepper in a 4 quart pan with tight fitting lid over medium high heat. Bring to a boil, the turn to low and cook for 20 minutes.
Meanwhile, cook bacon until it starts to brown, 4-6 minutes. Add the onion and cook until tender, about another 5 minutes.
Remove cobs from stock and toss out. Add milk, corn kernals, bacon and onion to the soup. Bring to a boil, then lower to slow bubbles. Cook, uncovered, stirring frequently until the corn is tender, about 10 minutes.
Whisk cornstarch in small bowl with 2 T water until smooth. Add to soup, stir until the soup thickens, about 1 minute. Taste and adjust seasoning, garnish with scallions.

Substitutions:
Shore Style- ADd 1 cup scallops or small peeled shrimp, or combo of the 2 to the simmering soup, about 5 minutes after adding the corn.
Mexican Style- Along with corn kernals, add 1 large chopped tomato, some chopped jalepeno or a few danshes of Tabasco sauce. Garnish eat serving with grated cheese and chopped cilantro instead of scallions.