Spinach Artichoke Dip with a twist

This has been a huge hit over the last few months, and I never end up with leftovers from it.  I hope you enjoy it as much as we do!

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup mayonnaise
• 1 (4.5 ounce) can chopped green chiles, drained
• 1 cup freshly grated Parmesan cheese
• 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
• 1/4 cup chopped jalapeno peppers, seeded and deveined
• 1/2 bag of 10 oz fresh spinach, chopped

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
3. Bake in preheated oven until slightly browned, about 30 to 45 minutes.

Where did the time go?

I can't believe it has been so long since I posted!  I am really slacking off on this blog thing, and I will try to be better.  A lot has gone on in the last few weeks, so I will try to catch everyone up.

We had a terrific vacation in Texas, and we were sad to go.  We THOUGHT we were moving there in November for a year while Chief is in Iraq, but the Army had different plans for us.  The kids and I will be staying in Hawaii while Chief is gone, and we are OK with that.  The kids will have stability for school, stay in their current home, and keep their current friends.  We will make it back to Texas for Christmas though!  This does make the year a little harder on us, but we have fantastic friends here that will make it easier on us.  I hope everyone will come and visit us to make the time go by quicker though! We should be here until June 2012, and then we will hopefully be moving to Wiesbaden, Germany for 3 years.  I am excited to be able to live in 1 house for the next 2 years, and then I am very excited to move to Germany!  What a great adventure for us and the kids!  The places we will see and the culture we will experience will be a once in a lifetime opportunity.  I dream of the day that I can tell Jeremy that I want to go to Paris for lunch, and off we go!

We had a terrific 4th of July that we spent with friends and had a huge BBQ at our house.  Schofield had a celebration right here on post, and it was fantastic!  We sat around and listen to the band, Smash Mouth (think of the theme song from Shrek, and that is what they sing),  chatted with lots of friends, danced, and watched the fireworks display. It was really really good!

We have been spending quite a bit of time at the beach since we got home, and we are loving it!  We went to Shark's Cove last week, and me and some friends snorkeled all the way from Shark's Cove to 3 Tables Beach and back.  It took us about 1.5 hours, and it was a beautiful trip!  Monkey Doodle has really taken off with snorkeling as well, and he goes out really far with us while not even holding on to us.  I hold his hand about 50% of the time, even though he doesn't need me to.  That is the helicopter parent in me, I guess.

Miss Priss had an accident on the trampoline a few days ago.  She hit her mouth on Monkey Doodle's head, and she has a fat lip, some bruised and cut gums, and 2 loose teeth!  Chief took her Urgent Care, and they said she should be fine and not lose the teeth. It has been a few days now, and they are definitely tightening up, PRAISE GOD!  I would have hated to see her lose one of her 2 front teeth along with the one next to it.

We also added a 12 week old kitten to our family!  Isabella Claire is a Blue Point/Snowshoe Siamese, and is absolutely beautiful!  She is exactly the kind of kitty we wanted, and is a great addition to the family.  She took to us right away and already sleeps with Chief and I.  Her and Lucy are already the best of friends, and Lucy treats her as her baby.

Chief's niece is here visiting along with her girlfriend, and we are having a great time!  We will get to enjoy them until July 22nd!  Then, BOTH kids start back to school on August 2nd!  I cannot believe the summer is more than half over!  I already bought a lot of the kids' school supplies, and it was bittersweet.  I cannot believe we will have both kids in school!  What in the world will I do with my free time?  Gym, running, beach, yoga, cooking??  The possibilities are endless, at least until 2:00 PM everyday!

I will work on getting up another post on our Texas trip along with pictures soon.  I also need to post pictures of our house all finished and decorated!  That post is a few months late, but my friend at www.chelseamckinleyphotography.com took some pictures for me on 4th of July, so I hope to post them soon.

What's for Dinner?

I love Sundays because it is slow cooker day!  I just throw everything in my crockpot before church, and dinner is already prepared for that evening.  Here is what we had tonight.
 

Slow Cooker Pulled Pork BBQ  and Homemade Buns

Ingredients

• 1 cup milk
• 1 cup water
• 2 tablespoons butter
• 1 tablespoon white sugar
• 1 1/2 teaspoons salt
• 5 1/2 cups all-purpose flour
• 1 (.25 ounce) envelope active dry yeast
• 1 egg yolk
• 1 tablespoon water
• sesame seed (optional)
  

Directions

1. Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until temperature is between 110 degrees to 120 degrees. If the mixture is too hot, it will kill the yeast.
2. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
3. Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
4. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Sprinkle on sesame seeds.  Position 2 oven racks so they are not too close to the top or bottom of the oven.
5. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.

Ingredients

• 4 Beef Bullion Cubes
  
• 1 bottle or can of light colored beer
• 1 tbs minced garlic
• 2 tsp ground black pepper
• 1 tsp onion powder
• 4 pound boneless pork butt
• 1 (18 ounce) bottle barbeque sauce

Directions

1. Put pork butt into slow cooker, and add beer, bbq sauce, onion powder, black pepper, and minced garlic. Cook on low heat for 8 hours, or until meat shreds easily. Shred meat with two forks and stir. Turn slow cooker to high, remove lid, and cook for 30 more minutes to help boil off some of the liquid. It will seem that it's not working right away, but it will. You also might need to drain off some grease or liquid, depending on your taste.

Pizza Dough & Sauce

We have pizza night every Friday night at our house, and we have about 12-15 people, including us, that get together. I tried a new pizza dough recipe last night, and I am going to use it from now on.  I like it so much more, and it is much more fluffy. I always have my marinara sauce on hand because I usually make a double or triple batch because it freezes beautifully. 






Pizza Dough



Ingredients


• 1 cup warm water (105 to 115 degrees F)


• 1 (1/4-ounce) envelope active dry yeast


• 1 teaspoon honey


• 2 tablespoons extra-virgin olive oil


• 3 cups unbleached bread flour or all purpose flour


• 1 teaspoon salt




Directions


In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.


Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour. Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.


Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.




Kitchen Aid Mixer Directions

Add 1/2 of the flour and salt to mixing bowl while yeast is dissolving in another bowl. After yeast mixture is fluffy, pour the mixture in to mixing bowl with flour and salt. Using the dough hook attachment, run the mixer on the 2nd setting until the dough comes together, adding 1/4 cup of flour at a time, until the dough climbs up the dough hook(may not use all the flour).  Let the mixer run for 10 minutes to knead the dough. Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. I preheat my oven to 200 degrees, turn it off, and then place my dough in the oven and cover with a went and ringed out tea towel for 45 minutes to 1 hour. Turn the dough out onto a floured surface and roll to desired size.

Marinara Sauce

INGREDIENTS

* 1 pound sweet or spicy Italian sausage (optional)
* 1 pound lean ground beef (optional)
* 1 small sweet onion or 1/2 cup minced onion
* 4 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 tablespoons white sugar
* 1 tablespoon of fresh finely chopped basil leaves
* 1/2 teaspoon fennel seeds
* 1 tablespoon Italian seasoning or Oregano
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 tablespoons chopped fresh parsley
* 1/2 large minced green bell pepper
* 1/2 large minced red bell pepper
* 1/2 teaspoon crushed hot red pepper

DIRECTIONS

1. In a food processor place tomatoes, tomato paste, minced garlic, onion, green bell pepper, and red bell pepper. Blend until smooth.
2. In a large skillet over medium heat, add tomato sauce, tomato and veggie mixture, oregano, parsley, salt, and sugar.
3. Simmer for 30 minutes, stirring occasionally.
4. If you are adding meat to the sauce, brown meat halfway, and add in oregano, parsley, and salt to meat. Brown the rest of the way, and then add in your tomato sauce, tomato and veggie mixture, and sugar.

Texas Caviar

I make this every year for New Year's Day since it is good luck to eat black eyed peas on January 1st.  I hope you enjoy it!

Ingredients

• 2 (15.5 ounce) cans black-eyed peas, drained
• 2 roma tomatoes, chopped
• 3 green onions chopped, including the greens
  
• 2  jalapeno peppers, chopped
  
• 8 fluid ounces Italian dressing
• cayenne pepper to taste
• 2 avocados - peeled, pitted, and chopped (optional)
• 1 teaspoon minced garlic
  

Directions

In a large bowl, mix black-eyed peas, tomatoes, green onion, jalapeno peppers, minced garlic, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.

Requested Recipes

I have a request for a few recipes, so I thought I would post them.

Beer Dip

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 (1 ounce) package ranch dressing mix
• 2 cups shredded Cheddar cheese
• 1/3 cup light colored beer

Directions

1. In a medium bowl(I use my food processor), combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer. The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible.

Sugar overload!

I have spent the last couple of days making all kinds of Christmas goodies, but I am trying to be good and not eat them! I may have a small sample, but I am keeping that to a minimum. I have made cranberry chex mix, 5 dozen sugar cookies and gingerbread men, cheeseroll (minimal carbs!), puppy chow, and ranch oyster crackers. I have to say that it hasn't been that hard to be around all of it and not eat it. It is really strange!!! Anyway, me, Chief, and some very good friends of ours spent the day icing 5 dozen sugar cookies and gingerbread men.

My Cooking Calendar for Christmas Week

I had to make a list of dishes that I am cooking and baking for Christmas to keep everything straight and not forget anything! I thought it was pretty funny, so I thought I would share.  I have already made puppy chow, the sugar cookie dough, and gingerbread men. I still have dough left to make more though.

Monday

Ranch oyster crackers

Cranberry Chex Mix

Cheeseroll

Tuesday

Sugar Cookies (dough already mixed and in the fridge)

Gingerbread Cookies (dough already mixed and in the fridge)

Divinity

Wednesday

New York Cheesecake

Baby Green Chili Wonton Quiches

Beer Dip

Strawberry Topping for Cheesecake

Pimento Cheese Spread

Christmas Eve

Corn Bread for the dressing

Pecan Pies

Pie Crusts

Sausage Balls

Chili con queso

4 dozen Clover Leaf Potato Rolls

Twice Baked Potatoes

Christmas day

Corn Bread Dressing

Turkey Gravy

Green Bean casserole

Sweet Potato Casserole

Broccoli & Rice Casserole

Cranberry Dressing

Whipped cream

I am making all of this along with still preparing lunch and dinner for our family.  Thankfully, our friends fed us dinner, and we will have Chicken n Dumplings Monday night that I prepared for Sunday's dinner.   I think I will be in the kitchen a lot this week! I am ready to have a bigger kitchen because my small kitchen is for the birds!!!!

What's for dinner?

Many of you know that I LOVE to cook, and I like to experiment in the kitchen.  I may not get to eat much of it, but I take pleasure in making it for my family and friends. 

Well, my husband was craving a dish from a restaurant that we do not have in Hawaii, Skilletini from Johnny Carinos.  So, I decided to try and duplicate it, and I was completely successful!!  I thought I would share it with everyone because it was so so so so good!

Italian Sausage Skilletini

INGREDIENTS

* 1 package of Link Italian Sausage
* 1 tablespoon olive oil for sausage
* 1 small package of thin spaghetti
* 1 tablespoons olive oil for spaghetti
* 4 cloves of fresh garlic, thinly sliced
* 1 green bell pepper chopped in to hunks
* 1 red pepper chopped in to hunks
* 1 medium sweet onion
* 1 teaspoon of oregano
* 1 teaspoon garlic salt
* 1 tablespoon olive oil for end
* grated parmesan to taste

DIRECTIONS

1. In a large skillet, heat 1 tablespoon olive oil and cook linked sausage thoroughly for approximately 10 minutes.

2. In another skillet, heat 1 tablespoon olive oil and saute green pepper, red pepper, onion and sliced garlic until a little brown.

3.Boil water and place 1 tablespoon oil in water. Cook spaghetti on high for until about 3/4 done.

4. After sausage is cooked, pasta is cooked,and veggies are done, pour veggies, stewed tomatoes, and drained spaghetti in to large skillet with the sausage. Add 1 teaspoon garlic salt, oregano, and 1 more tablespoon of olive oil. Saute on high for 5 minutes. Place smaller skillet lid on top of the spaghetti that has gathered in the middle and push down to compress it to the skillet. Hold for 30 seconds, mix up the spaghetti, and compress for 30 seconds again. Repeat this 2 more times.

5. Sprinkle grated Parmesan on top and serve.

Enjoy!

What's for Dinner Mexican Monday!

As some of you know, I LOVE TO COOK! Since becoming a stay at home mom back in January and moving to Hawaii, I have taken up cooking with as many fresh ingredients as I can. I love seeing my family and friends faces when they taste something that they like. So, I will be posting many favorite recipes and new recipes that I have found. So, for Mexican Monday, we are having..... 

Carne Asada

* 3/4 cup orange juice
* 1/2 cup lemon juice
* 1/3 cup lime juice
* 4 cloves garlic, minced
* 1/2 cup soy sauce
* 1 teaspoon finely chopped canned chipotle pepper
* 1 tablespoon chili powder
* 1 tablespoon ground cumin
* 1 tablespoon paprika
* 1 teaspoon dried oregano
* 1 tablespoon black pepper
* 1 bunch fresh cilantro, chopped
* 1/2 cup olive oil
* 3 pounds flank steak


1. Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
2. Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
5. Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

I serve mine with grilled onions and peppers on top, along with refried beans and homemade guacamole.

Homemade Guacamole

INGREDIENTS

* 3 avocados - peeled, pitted, and mashed
* 1 lime, juiced
* 1 teaspoon salt
* 1/2 cup diced onion
* 3 tablespoons chopped fresh cilantro
* 2 roma (plum) tomatoes, diced
* 1 teaspoon minced garlic
* 1 pinch ground cayenne pepper (optional)


DIRECTIONS

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.