Hi! One of my favorite snack foods has to be spinach artichoke dip with tortilla chips or Wheat Thins. I love the cheesy goodness along with the crunch of your dipping utensil and I enjoy it so much that I can eat it by the fork full! One of my client’s moms just so happens to make the best spinach artichoke dip that I have ever tasted and I am going to share it with all of you. The secret ingredient? Water chestnuts! Prepare to drool in five, four, three, two, one…
Spinach Artichoke Dip
- 1 bag of fresh spinach (Think the size of a salad mix)
- 1 bar of Philadelphia cream cheese
- 1 can of water chestnuts
- 1 can of artichoke hearts
- 1 small bag of shredded mozzarella cheese
Chop up the veggies, mix everything together, and bake until light brown on top.
This recipe for spinach artichoke dip surpasses any kind that I’ve ordered at the restaurant or bought at the store by a landslide. The variety of cheeses combined with the crisp crunch of the water chestnuts makes my taste buds do a dance for joy every time. This is the perfect treat to make for a party or game night with your friends (I’ve already made it quite a few times for my “crew” and it has been a hit.) … But you might want to double the batch as it will go quick!
What is your favorite snack food? What do you like to cook for entertaining guests? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah
Hellooo everyone! When I’m in the mood for it, I love to cook. But, that is something that I really haven’t done in a while, opting for quick hunger fixes like sandwiches, eggs, cereal, and mac n cheese (of course!). I’ve wanted to make some more fulfilling meals for a while now but haven’t felt up to it. However, the bad bitch is back (lol) and I spent Sunday morning cooking up a pasta salad that will feed me for the week as well as some carrots with a butter glaze and rosemary. Check it out:
When I go grocery shopping, I try to buy a lot of fresh veggies to eat with hummus as a snack. It’s important to me not to be wasteful so I really do try to eat absolutely everything that I buy before hitting the grocery again. In my fridge, I had a bag of baby carrots and some lovely little cherry tomatoes that had been sitting there for a while so I decided to make some simple culinary magic happen with the ingredients that I had in my fridge and pantry.
I enjoyed my cooking time so much because I feel like I haven’t made a substantial meal since moving into my apartment and it felt good to create something delicious for myself. Self care includes eating good food and I’m hoping that my mental health will improve while I work my way through the pot of pasta salad that I made all by myself.
Here is the makeshift recipe I created for the salad if you’d like to try it out for yourself. I know I’m partial to it because I made it but it is such a nice, light pasta salad perfect for summer!
- 1 box bowtie pasta
- 2 small jars of artichoke, pour it all in (liquid included!)
- 1 container cherry tomatoes
- Large chunks of mozzarella cheese
- Parmesan cheese sprinkled over top
- Seasoned with: Salt, pepper, basil, parsley, and oregano
And, for the carrots, I cooked them up, let them cook some more in butter, and then seasoned with salt, pepper, and rosemary.
I hope you enjoy my hodge podge pasta salad as much as I did and feel free to add your own twist onto it! 😀
What is your favorite dish to cook? What kind of food do you love to eat in the summer time? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah
Hiii! It is no secret that your girl loves to eat and I enjoy a variety of different ethnic cuisine as long as it’s vegetarian. But, perhaps, my most favorite is Mexican food. The spice, the flavor, and heat – I just love it and I wouldn’t complain if that was the only type of food I could ever eat for the rest of my life. Recently, I had one of my favorite Mexican dishes that is quite simple but insanely delicious and I had to share it with all of my fellow foodies!
This recipe for Avocado & Cashew Enchiladas is from The New Moosewood Cookbook. Enjoy!
Avocado & Cashew Enchiladas
- 2 medium sized avocados
- Juice from one lemon
- 4 finely minced scallions
- 1/2 cup finely minced parsley
- 1 cup finely chopped cashews
- 1/2 cup sour cream or firm yogurt
- 1 medium clove of garlic, crushed
- Mash the avocados until they are smooth and add the lemon juice immediately.
- Add the remaining ingredients and mix well.
- Fill your tortillas and place on a pan sprayed with Pam.
- Bake for 20-25 minutes at 350 degrees.
- Top with your favorite salsa or enchilada sauce and dig in!
This recipe takes a whole ten minutes to make and the avocados and cashews provide a satisfying and relatively healthy filling. I feel so full after this enchilada meal and always can’t wait to eat it again the following day. 😀
What is your favorite type of food to eat? What are some of your favorite recipes? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah
America is in the midst of a gardening boom: one in three households grows food at home or in a co-op garden. Even millennials are joining in with gardening and the economic downturn doesn’t discourage people, either. Those with green thumbs are sure to dread the winter months. While your hard work is shining bright in the spring and summer, during the winter your pride and joy can sometimes be buried under a layer of frost and dead leaves. However, if you’re willing to change your perception a little, winter can actually be a great time for your garden. Here’s why, and a few tips on how to make your winter garden look fantastic:
Benefits of winter for your garden:
It turns out that gardens that experience winter may have some advantages over their warmer cousins. According to research from the University of Minnesota, many pests which are harmful to gardens hibernate when the weather gets cold. In addition, weeds grow more slowly and thanks to low light and less evaporation, plants often require less water in the winter. Doesn’t sound too bad, does it?
Choose winter friendly veggies and crops:
Although you might have to give up on your tomatoes and most other fruiting crops during the winter months, there are many tasty and cold-hardy vegetables you can try to grow, instead. Top choices are Brussels sprouts, cabbage, carrots, onions, and some types of spinach. Look for vegetables with leaves, stems, and roots, that mature more and more slowly as the weather cools and the days shorten. As an added bonus, some of these vegetables sweeten as the weather gets colder!
Making your garden look great:
There are many ways to brighten up a barren winter garden. Focal points such as an outdoor wall mounted fountain, a sculpture, or boulder can draw interest all year round. Water features such as ponds can look stunning in winter, becoming the center of attention in contrast to their plainer surroundings.
Thanks to the lack of weeds, winter-hardy plants, and the potential for dramatic winter views, winter gardening is a lot nicer than you might think. So grab your gloves and your shovel and join America’s gardening boom.
Hi everyone and happy Hump Day! On Monday night, my boyfriend, Kyle, and I stayed in and made dinner together. We had so much fun cooking our meal and it was nice to have Kyle as my cheerleader/helper. We made zucchini enchiladas and guacamole and it turned out so fantastic! Take a look at our finished product and then I’ll provide you with the recipes so that you can make your own:
This dish is a staple at my home so it was easy to wing the recipe. At my boyfriend’s house there wasn’t a lot of the spices that I needed to bring the heat to the enchiladas so I improvised for that. I also wasn’t cooking for a large amount of people so feel free to double the recipe if needed. My version made eight enchiladas.
- 1 large zucchini
- 1 green pepper
- 1 medium size red onion
- 6 cloves garlic
- 1 package of sharp cheddar shredded cheese
Note that the original recipe calls for spices like cayenne pepper and cumin. The basil and oregano was what I was limited to – they are required in the recipe but are not the main herbs flavoring the dish.
- Heat oil in a large pan and dice the vegetables. You will want them to cook until they’re golden.
- While the veggies are cooking, add in your herbs and spices. You’ll notice that I didn’t give an exact measurement for the seasonings and that’s because I rarely cook with the amount given on a recipe. I go a little crazy with my seasonings so feel free to add as much or as little as you wish.
- Now is a good time to preheat your oven to 350 while the veggies are almost done sauteing. Once the veggies are done, turn the stove top off and remove them from the heat. You will then pour the shredded cheese packet over your mixture and stir until the cheese is melted.
- While the oven is preheating, you will prepare the enchiladas for baking. Spray the bottom of a glass pan down with Pam and then put a layer of the salsa of your choosing on the bottom. Then you will fill your tortillas with three or so spoonfuls of the cheese and veggies, wrap them up, and place them in the pan.
- Once all of the enchiladas are rolled and ready, add a layer of salsa to the top of them and then sprinkle some cheese to top it off. Bake the enchiladas for 12-14 minutes and then remove from the oven.
Kyle and I also prepared a dish of guacamole together, as well. I was so happy that I had Kyle there to help me because he was such a pro at smashing all of the ingredients together! Here’s the recipe that I free styled for the guac:
- 1 avocado
- 1 handful of extremely finely chopped red onion
- 1 tablespoon of water
- juice of half a lemon
- Cut the avocado in half and then peel away the skin from both halves. Then you will dice up the avocado and add it in to a medium mixing bowl. Be sure to remove the pit!
- Tear up your fresh cilantro and add that in to the bowl, as well.
- Chop up a small amount of red onion very finely and add it to the mix.
- Pour in your water and squeeze your half a lemon.
- Once all of your ingredients are in the bowl is when things get tricky. There wasn’t an adequate utensil at Kyle’s house for mashing our concoction so we settled for a spoon with holes in it. I was so bad at smashing our mixture so thank goodness for my muscle man to get the job done! The consistency of your guacamole is up to you. We settled for a medium consistency and it was the perfect mixture of smooth and chunky.
I love cooking for Kyle and it was so nice to have him hanging out with me in the kitchen while I prepared our meal. It was also great having him as my helper, too! Kyle kept the pit of “our first avocado together” to commemorate his helpfulness and our delicious meal – which I thought was the cutest thing ever! It’s our avocado baby. 🙂
So there you have it, Dinner Date Night with my beau! What is your favorite dish to cook for yourself or others? What dish is a staple in your household? I wanna hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah
Hey everyone and happy Hump Day! Every Sunday I love making dinner for my family and I hate to brag but it turned out pretty darn good this past weekend! I made frittata with rosemary garlic home fries. I followed a tried and true recipe for the frittata but I freestyled the potatoes with lots of butter, herbs, fresh garlic, onions, and romano cheese and it turned out SO yummy. I posted a status on Facebook about my dinner and some of my friends expressed interest in getting their hands on the recipe for the frittata, so I thought I would post it for the world today! This recipe is from the Broccoli Forest cookbook and it’s excellent if you can find a copy of your own:
- 2 tbs olive oil (you might need additional oil or butter when sauteing the veggies)
- 1 tbs melted butter
- 1 small onion, minced
- 1 small clove garlic, minced (I usually use 6 cloves in mine)
- 1/2 tsp salt, basil, oregano
- 1/4 tsp thyme, rosemary
- freshly ground black pepper to taste
- 5-6 mushrooms, sliced
- 1 small zucchini, sliced
- 1 small bunch or spinach, swiss chard, or kale chopped
- 1 small green bell pepper
- 5 large eggs, well beaten
- grated mozzarella cheese
- grated parmesan cheese
- In a large cast-iron skillet, cook the onion and garlic with salt and herbs in combined olive oil and butter for 5-8 minutes
- Add remaining vegetables and cook over medium high heat until the vegetables are tender for 8-10 minutes
- Turn the heat way up and pour in the beaten eggs. Cook on the stove-top for several minutes, lifting the edges, and letting the uncooked egg flow underneath the cooked egg (as you would for an omelet). Turn the heat back to medium as you do this.
- As soon as the egg appears set, sprinkle the mozzarella cheese on top and then top it off with the parmesan. Place it in the oven at 350 for 12-15 minutes (until it’s firm and the cheese is melted and slightly brown).
This recipe is one of my family’s favorites and I hope you enjoy it as much as we do! One again, it’s from the Broccoli Forest cookbook and it really is great, especially if there’s any vegetarians in your family. What is your favorite thing to cook for dinner? Do you have a primarily vegetarian cookbook that you would recommend? I wanna hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah
PS: Sorry for the lack of pictures of the frittata – it was completely devoured before I got around to snapping some pics!