Creamy Spinach Artichoke Dip

Last minute invite to a social so I quickly put this creamy Spinach Artichoke Dip together. Fortunately I had all the ingredients at my fingertips.  It pays to stock up on cream cheese and sharp cheddar cheese and I managed to have some frozen spinach and a can of artichokes so I was good to go.  I shop a lot a Aldi's and I usually pick up extra's when I'm there. Their prices are really reasonable so it's worth picking up a few when I'm there.  Enjoy!

Step 1
3 T Butter
2 cloves minced garlic
1 box 10 oz. frozen chopped spinach drained
pinch salt and pepper
1 can artichoke hearts drained and rinsed

Step 2
4 T butter
4 T flour
1 3/4 cups whole milk
1 8 oz. package cream cheese softened
3/4 cup sharp cheddar cheese shredded (white)(reserve 3 T for top)
Note:  if you like spicy you can use pepperjack cheese instead of the sharp cheddar or use half and half of the both cheeses.


Directions:
In a medium size pot place butter.  When butter has melted add minced garlic and simmer a few minutes. Add drained spinach and drained and rinsed artichoke hearts.  Break up hearts while simmering and after cooking for a few minutes(5) set aside.

In another pot place 4 T butter.  Melt slowly and add flour while whisking to blend.  Add milk and simmer until milk starts to thicken a little.  Add cream cheese and whisk until blended then add shredded white cheddar cheese.  Fold in Chopped Spinach/Artichoke mixture and toss to incorporate together.  Top with a little cheddar cheese.

Place in a baking dish (13 x9) or round circle will work, coated with butter and bake approximately 15 minutes at 375 degrees  until bubbly.  Serve with nacho's.  I used light scoops...cause I love to scoop.  Enjoy!

FYI #7 and some helpful hints from my kitchen to yours,

 Hello!! Today's Helpful hints are brought to you from my kitchen to yours,       
                                     

1.  Making a recipe that calls for buttermilk? Use this simple substitute, and you won't need to buy any:

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• Milk (just under one cup)
• 1 Tablespoon white vinegar or lemon juice

Preparation:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.

  
2. Use regular yellow, white or red onions to make caramelized onions. These are great on hamburgers, steaks and baked potatoes. Slice up the onions and then 20-25 minutes in a skillet with olive oil should do it.



3. The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator--it will keep for weeks.

4.

We don't like using twist ties in our house. We use spring type clothes pins instead to close off plastic bags. Much easier to put on and take off.

5.

 To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.

 
6.

To get rid of itch from mosquito bites, try applying soap on the area and you will experience instant relief.

 7. 

Cooking pasta is not an exact science, continually taste your pasta to see if the texture is close to al dente while boiling.

8. Make sure your put herbs in your salad.

9.  Throw shrimp into lightly boiling water, and give it exactly three minutes to cook.

10. Always cook more spinach then you think you'll need.

And finally a great handy dandy kitchen tool.

Never doubt if your roast is prepared correctly.   Meat, poultry thermometer.

9/9/13

11/19/15

FYI's #6 Some helpful ideas from my kitchen to yours,

I think we'd all agree our time is precious and we all would like to save money so I will try to help in my little way with some tips, tools and a few helpful hints to save you time and money.

I am adding to today's list a handy kitchen tool that I love.  I may not use it everyday but it sure comes in handy and doesn't take much space in your kitchen cabinet drawer. 

Making your kitchen time a little easier with a few FYI's:



List #2

1.  The secrets of a blue ribbon pie maker: Use ice cold water. Handle the dough as little as possible and mix and prepare it as quickly as you can.

2.  Mix used coffee grounds in with the soil in your garden or in pots. It makes for instant compost and will keep slugs away too.

3.  A Southern curiosity are Kool-Aid Pickles, aka Koolickles. Dump out half the brine from a jar of pickles. Refill with your favorite brand of Kool-Aid. Let them sit for 24 hours and then enjoy.

4. The simpler the better sometimes: Coleslaw: Chop green cabbage, a little mayonnaise, a little apple cider vinegar and some sugar. That's it.

5.  When we're on diets we like to keep celery and carrot sticks readily available. I prepare them and then store them in a plastic tub of water.

6.  When baking with honey, remember the following: add l/2 teaspoon baking soda for each cup of honey used.

7.

Small funnel.  I buy larger size Olive Oil and Vinegar and this tool comes in handy for me to transfer liquid to a smaller bottle.  Keep one of you old OO and Vinegar bottles and you will save money.

8.  What I have found is that it is recommended to follow a tried and tested recipe when using honey. However, when you are looking to substitute honey for sugar, using a little baking soda helps to neutralize the acidity of the honey."

9.  One cup (8 ounces) of dried beans increases to 2 cups (1 to 1� pounds) of soaked beans.

10.  To keep potatoes from budding, place an apple in the bag with the potatoes.

Note:  These tips were provided courtesy of online tips and Readers Digest.

8/11/13

3/17/14 (2)

5/13/14

11/18/15

FYI #5 and a few added handy kitchen items.

My very first kitchen tool today that I recommend is my Pampered Chef rolling utensil.  It beats the old rolling pin for sure.  I am not one to endorse anything without being asked but I love this easy gadget.  Another item you don't necessarily use every day but it stores well in a kitchen drawer. 

1. 

2.

When we're on diets we like to keep celery and carrot sticks readily available. I prepare them and then store them in a plastic tub of water.

3.  Good Feng Shui for the kitchen: Throw out plates that have been chipped (or give them to your sister to use for her mosaic work). Using chipped plates attracts stagnant chi energy.

4.  When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board.

5.  1 tsp of dried herb is not equal to 1 tsp of fresh herbs. The ratio of dry to fresh is 3 to 1. If your recipe calls for 3 tsp of fresh parsley use 1 tsp of dried parsley.

6.  A cut tomato should be stored in the refrigerator. Uncut tomatoes should not be stored in the refrigerator but in a cool place.

7.  A nice touch when you're cooking frozen corn is to add milk and a tiny bit of sugar to the corn instead of water. Cook as usual.

8.  A sneaky trick that is better for your family's health is to take a small piece of tape and cover over half of the holes in the salt shaker on the inside of the lid. Less salt - healthier hearts.

9.  Quick sauce from meat bits in the pan. Pour off some of the excess fat and deglaze with wine. Add a little bit of olive oil and butter. Reduce for about 2 minutes and then add herbs like parsley, rosemary and thyme.

10.  Amuse the people in your kitchen by testing spaghetti by slinging a strand on a nearby wall. If it sticks, the spaghetti is done.

11. Use regular yellow, white or red onions to make caramelized onions. These are great on hamburgers, steaks and baked potatoes. Slice up the onions and then 20-25 minutes in a skillet with olive oil should do it.

Another Handy Gadget:  Melon Ball, Cookie scooper or meatball maker.  Make all your cookies, meatballs the same size with this handy dandy kitchen tool.

Keep checking my blog for updates on new FYI's, helpful hints and handy dandy kitchen items.

8/30/13
11/17/15

FYI #4 Tips and Tools from my kitchen to yours,

1.Make sure your kitchen scale is calibrated correctly. Load up 10 pennies. They should weigh one ounce.

2.  Out of cough syrup? Warm up a little bit of honey and lemon juice.

3. Deviled eggs? Place all filler ingredients in a plastic bag, seal it and moosh it all up. Cut off a corner of the bag and pipe into the egg whites.

4.  Put a little brown sugar in your tomato based sauces to cut the acid for people with sensitive stomachs. It also lends

Saute � garlic first before adding to a sauce. The taste will be milder.

5. 

Rubber jar opener. Saves a lot of time and wrist discomfort with this handy dandy tool.

6.  Tough food on pots? Soak in hot water with a dryer fabric softener sheet.

7.  Substitute club soda for milk in a pancake recipe and they will be light and fluffy.

8. To prevent your eyes from watering while chopping up onions, press the tip of your tongue to the roof of your mouth.

9.  Turn your oven off a few minutes before you're done roasting or baking. The oven will retain heat and you will be conserving energy.

10.  Use a muffin tin to hold stuffed bell peppers while they are cooking. None of them will fall over.

8/21/13

11/21/15