Almost-Famous Spinach-Artichoke Dip

Recipe modified by You Want Me to Cook? – March 6, 2011

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Recipe originally published from Food Network Magazine – December 2010

Show of hands… Who loves hot spinach dip and secretly hopes that the table wants to order it when trying to decide on an appetizer even though there are much healthier things on the menu? 

I see, most of you in the audience.  Good! 

Who has secretly thought of stabbing your friend and/or significant other/spouse in the hand with your fork as they reach for the last scoop of that creamy, spinach-y goodness?

Ah, it’s nice to meet all of you.  I knew I wasn’t alone.

Now, who has scraped every bit of dip from the bowl with their spoon trying to get just one more bite?

Okay, not as many, but I see I’m still in good company.

Finally, who, after scraping the bowl with their spoon, has picked up the bowl and started to lift it to their mouth to lick clean being stopped only by your mortified husband who fears your lack of table manners will alienate the friends you have left after the last incident?

Oh, that’s just me, huh.

All kidding aside, there’s something hypnotic about these hot spinach dips that makes you eat until you’re so full that you can’t even look at your entrée.  Of course, there’s a pretty hefty price to this dip.  It tends to swim in calories, fat and sodium.  That didn’t stop me from running to the kitchen to put the ingredients on my shopping list for this little delight I found in Food Network’s magazine.

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Almost-Famous Spinach-Artichoke Dip

My dip isn’t as pretty as their dip because I couldn’t find white cheddar cheese.  Well actually, I didn’t look in the right place.  Maybe… I don’t know.  Anyway, it is still pretty darn close to the picture in the magazine.  And before you ask, yes, those are sushi serving dishes.  It was the perfect serving size!

Asian Egg Drop Soup

Recipe modified by You Want Me to Cook? – March 6, 2011

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Recipe originally published from Food Network.com, Tyler Florence (Food 911).

When I go for Chinese food (I can't seem to cook it right yet), I will get Egg Drop Soup.  Of course this is a fairly recent development.  I’m not a food-a-phobe, but it never appealed to me.  Luckily, my husband introduced it to me when we first started dating and now I love it.  Now, I know what you’re thinking… it looks gross.  At least that’s what I thought about it the first time I saw it.  But trust me; you’ll love it, so give it a try.

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It looks like exactly what it is – a nice broth soup.  The egg feathered out beautifully and almost looks like noodles.  It also smelled wonderful.  The picture has me holding the spoon in it because I couldn’t wait to try it and was in the process of eating that bite before I realized I hadn’t taken a picture yet.

Toffee-Flavored Coffee

Recipe modified by You Want Me to Cook? – March 4, 2011

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Recipe originally published in Taste of Home, Holiday Collection 2008.

I LOVE Starbucks!  In fact, I did a short stint there (well I worked for Target but I was in the Starbucks) and I did love making the drinks.  It was a lot of fun… but working for Target sucks rocks, so my “career” as a barista was much shorter than I had liked. 

I’m not a fan of a regular cup of coffee, but give me a tasty latte or iced drink and I’ll be set for the morning.  Now, I fantasize about owning a beautiful and commercial grade espresso machine with steam, but I know that’s not going to happen… at least anytime soon.  Therefore, I’m always on the lookout for recipes that don’t require one.

This particular recipe includes toffee and butterscotch.  I can’t even get that combination from Starbucks (they don’t have a butterscotch syrup) which is a shame because I love butterscotch.  Also, it uses brewed coffee so I didn’t have to worry brewing shots of espresso or steaming milk.  I found this one in a holiday collection magazine so I’m guessing that it is meant to be served for special occasions, but I’m the type of person who would drink Pumpkin Spice Latte every day of the year, so I don’t care.

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Toffee-Flavored Coffee

First, take in the awesomeness of my Chicago Blackhawks mug.  It was a gift from my husband, bought from Hawk Quarters Blackhawks Store, and the main vessel of my morning coffee.

The coffee looks very decadent, rich and creamy at least from the top.  Yes, you can’t see the coffee through the mug.  Then I looked at the picture from Taste of Home and realized that they didn’t photograph theirs in a clear mug either.

Eating Out: Leona's

I was first introduced to Leona’s in the mid-90s.  I was immediately in love after they brought out a fresh loaf of bread with a whipped butter.  Actually, that’s one of the things they’re known for.  The other is their fantastic lasagna.

Eventually I moved out of the city (actually about 5000 miles away) and Leona’s became a distant and fond memory.  Then we moved back, and 4 miles away from our house is a Leona’s.  My husband found some special coupons (80% off actually – oh yeah) on Restaurants.com and we planned our meal.

What was eaten:  Chicken Parmiagga – Alfredo & Mushroom

They give you two options for meal size – pleasing and plenty.  Either option comes with two side dishes (depending on what you order, you get to pick 1-2 items from their side listing).  I went with the “Pleasing” size because I was planning on ordering dessert too. 

First, let’s get out the obvious… I wasn’t concerned with calories, fat or sodium when I ordered this meal or selected the sides.  Second, I know you’re thinking that I mentioned their “fantastic lasagna” yet I didn’t order it, but you can order that as a side, so I never order it as an entrée. 

The chicken was perfectly breaded and cooked and it sat on the creamiest mushroom sauce I think I’ve ever tasted.  At first I was concerned that there was too much sauce, but I think the plate made it look like there was more than there actually was.  It was so good that I think I would order it again instead of trying something different from their large menu.

Cajun Shrimp Lasagna Roll-Ups

Recipe modified by You Want Me to Cook? – March 3, 2011

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Recipe originally published in Simple & Delicious, December/January 2011.

I love lasagna.  I love Cajun food.  I love shrimp & cheese.  This recipe could have quite possibly been written with me in mind.

That being said, I hate having to make rolls.  They never turn out as pretty as they are supposed to be.  Also, it usually is ridiculously messy.  Add to that, REGULAR lasagna is time consuming to make because you have to cook the noodles, make the sauce, make the filling and assemble.  However, the attraction to the cheesy, Cajun, shrimp with lasagna noodles blinded me to all of this and I excitedly started this recipe.

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Cajun Shrimp Lasagna Roll-Ups

Look at this picture and tell me you don’t think it looks delicious.  I’ve been flipping back and forth between my picture and the published picture and I gotta tell ya… it looks pretty close.

Corn, Black Bean and Pepper Jack Burritos

Recipe modified by You Want Me to Cook - March 1, 2011

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Recipe originally published in All You, February 2011.

My husband LOVES Chipotle.  Seriously, it’s one of the only foods that he’ll drive for 30 minutes, one way, in rush hour traffic to get.  In fact, if he had to use ChipotlAway, he’d probably still eat it.  By the way, if you don’t like South Park or gross humor, just skip this video.

Also, I’m looking for more vegetarian meals to make.  Don’t get me wrong, I love meat, but I’m not a blind omnivore that thinks there’s nothing wrong with eating my weight in steak every year.  Vegetables are good for you, and frankly, I need more of them in my diet.  If I can make a filling meal out of veggies, I’m there.

Flipping through my All You, I stumble upon a recipe for Corn, Black Bean & Pepper Jack Burritos.  Could it be?  I read through the ingredient list.  Yes, it is.  This is going to be as close to Chipotle as I’ve ever gotten.

My finished meal:

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Corn, Black Bean & Pepper Jack Burritos

It looks very close to the recipe… and Chipotle.  Well my husband's version of Chipotle - I like rice in my burrito.  My burrito does look thicker and appears to have more cheese than that of the published recipe.  I’m okay with that.

Whole Wheat Blueberry Muffins

Recipe modified by You Want Me to Cook on February 26, 2011

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Recipe originally published in Simple and Delicious, December/January 2011.

I have to be honest; I don’t have much of a sweet tooth.  If I do get a craving, it is usually in the morning and can be taken care of with a cup of coffee with cream & sugar.  Of course, that isn’t the healthiest option and doesn’t leave me full to make it to lunch.  Because of this, I am always looking for easy to make and semi-healthy morning pastries.  I don’t try to fool myself: Muffins, bagels, donuts are not the healthiest option for me, but every once in a while, I just gotta have one!!!

I was really excited that this recipe used a whole wheat flour blend.  I really want to start cooking with more whole grains, and this was a great place to start.  Simple and slightly healthier than normal – I’m in!