Creamy Spinach Artichoke Dip

This is not the first post I've done for spinach artichoke dip. In fact I made up my own recipe awhile back, which has gotten excellent reviews at bachelorette parties I've been to. A fellow bridesmaid told me it tasted like pizza! It is a great dip if you want something hearty and made with all nonfat ingredients.

This dip, is not the same. It is creamy. Very, very creamy. The kind of creamy where the cheese stretches as you take a dip into it with toasted pita bread. This, was the kind of spinach artichoke dip I was craving today. While always great as an appetizer, I'm a big fan of making appetizers whole meals. If I did at my wedding, why not here? :)

It should not come as a huge surprise to you that this recipe came from Pinterest. It's impossible not to love because it bookmarks all your favorite things in one place, and doesn't crowd your toolbar! This recipe can be found on Joyful Abode. I made a few modifications for lighter ingredients (I'll shave calories wherever I can!), and for our taste preference. In retrospect, I would add a little more mozzarella cheese, and a little less artichokes, but that's just how I like my dip. Let me know what works for you!

Ingredients:
*8 oz. light cream cheese
*1/4-1/3 cup light sour cream
*1/4 cup light mayonnaise
*1 cup spinach (I used fresh spinach, cooked, but you can use frozen, thawed)
*2 cans or jars of non-marinated artichoke hearts, roughly chopped
*1 tsp garlic powder
*1 tsp salt
*sprinkle of chili powder (she says you can go all out, but I kept it minimal) 
*1 cup shredded skim mozzarella cheese 


Preparation:
*Warm cream cheese in the microwave for about 1-2 minutes to soften it. This will make it easier to mix in the other ingredients.

*Mix all ingredients together in a baking dish.  Broil in the oven (mine was 500 degrees broiling) until cheese is browned and dip is warm throughout (mine took about 20 minutes). 

Artichokes of choice

Chopped

All ingredients in, ready to mix

Ready for the oven

Golden and bubbly

Yummm

Perfect with toasted whole grain pita!

 

Seared Scallops & Pasta with Garlic White Wine Sauce

Before I begin, does anyone want to take a guess as to where I found this delicious recipe? If you guessed Pinterest you are correct! I told you I was hooked, didn't I?!

Anyhoo, I saw one seared scallop recipe that looked amazing. Then I realized the recipe was designed to sell another product. Fail. So I searched for another recipe that was similarly based, and voila! A big thank you to My Bizzy Kitchen for this great dish!

Not only are scallops light and delicious, but so easy to cook. Add a little pasta and you have a whole meal in a matter of about 15 minutes, including the time cooking the pasta! I cannot argue with that, especially on days when I get home from work and don't feel like spending hours in the kitchen.

As is my usual, I did make a few revisions. I upped the garlic and butter - wanted it a bit creamier - and it was fantastic. I loved it. So did the hubby. No leftovers. And we always have leftovers. Hmm...maybe I need some more scallops tomorrow.

Seared Scallops & Pasta with Garlic White Wine Sauce
Recipe by My Bizzy Kitchen
Serves 2-4, depending on portions
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Ingredients:
*8 oz raw scallops (I asked the hubby to pick up 16 and it was just about 8 oz)
*1 tsp olive oil
*2-3 tbsp butter
*2 cloves garlic, minced
*3/4 cup white wine
*juice of one lemon
*1 tsp lemon zest
*salt and pepper
*a couple fresh basil leaves, cut or torn for garnish
*whole wheat pasta (about 2 cups, cooked, more/less depending on your preference)

Preparation:
*Cook pasta according to directions.

*Rinse and dry scallops thoroughly with a paper towel. Heat a nonstick pan to high heat.

*When pan is hot, swirl in the olive oil and add the scallops. (Be careful not to crowd them.) Let the scallops sit for 2 minutes - don't move them or you'll interfere with the sear. Flip and cook for 2 more minutes. Set aside.

*Turn the heat to low. Add the butter and garlic to the pan and saute for 30 seconds. Turn the heat back up and add the wine, lemon juice and lemon zest. Let the wine bubble and then scrape any bits in the pan. Season with salt and pepper.

*Throw in the cooked pasta and scallops and toss to coat.Serve with fresh basil and parmesan cheese on top.

2 minutes later, time to flip!

I don't show this picture because the sauce is pretty, but so you know it shouldn't be :)

Adding pasta and scallops back into the pan - with sauce

Voila!

Close up

One more

Yummm :)

Garlic Avocado Aioli

 
I made this to go along with the Seared Ahi Tuna I made for dinner. It was so full of flavor and creamy that it perfectly matched the spice and seasoning of the tuna. I will definitely make this again, as it is a bit different than the previous Avocado Aioli recipe I posted.

Ingredients:
*1 avocado, peeled and seeded
*1 tsp garlic powder
*drizzle of soy sauce
*lime juice (about half a lime)
*1 tsp scallions
*salt and pepper

Preparation:
*Combine all ingredients in a food processor and blend until smooth. Serve on the side or on top of Seared Ahi Tuna (or any dish you want!). 

Topped on the ahi tuna! Yum!

Seared Ahi Tuna

Ahi tuna is one of my favorite dishes out there. I could eat this until I'm blue in the face and still not have enough. Unfortunately for me, my intense love for fresh tuna is equal to my dislike at its cost. Since my money tree hasn't sprouted yet, I'm left with having this on special occasions.

I spent my actual birthday standing in a wedding for my dear friend Angie, so John and I decided to celebrate it a little before and a little after. The before was my new kindle - obsessed does not even begin to cover it! The after was this tuna. Mmm. Perfection.

I know this is a pricier dish, so save it for something you want to celebrate. A new job, an engagement, marriage, birthday, whatever! Maybe just one of those days you're proud you made it through in one piece. Regardless, you won't be disappointed, and this dish will seem extra fancy and special.

And easy! Really there is no way to mess this up.

I recommend serving this with the Garlic Avocado Aioli I whipped up to accompany the tuna.

Final side note, I spent a lot of time researching how to prepare this. I couldn't find one recipe I was crazy about in its entirety, so I took some inspiration and went for it. Try it!

Ingredients:
*2 tuna filets (sashimi grade, aka yellowfin tuna)
*soy sauce
*sesame oil
*6 tsp sesame seeds
*1-2 tsp. peppercorns
*1 tsp ground ginger
*1 tsp garlic powder

Preparation:
*Pour about 2 tbsp sesame oil in a nonstick skillet and heat on medium to medium-high heat.

*Place peppercorns in a small plastic bag. Use a rolling pin to grind it up. You want it to be fine, but not too fine. The texture is great for the fish.

*Combine sesame seeds, peppercorn, ginger and garlic powder on a small plate. Press each both sides of tuna filets in the mixture.

*Add tuna to hot skillet. Cook for about 1 1/2-3 minutes on each side (1 1/2 for rare). Remove and let set for about 2-3 minutes before slicing.

*Drizzle with soy sauce and serve with rice and Garlic Avocado Aioli. Enjoy!

Ready to mix up the seasoning for the tuna!

Ready for the skillet

Cooking away!

One side done

About to take them off the skillet.

A little side of rice and your meal is complete.

Topped with Garlic Avocado Aioli

Cheesy Oven-Roasted Garlic Bread

I made this bread to go with the yummy Stovetop Lasagna I told you about.  This isn't my first post about garlic bread, but it is the first time I prepared it this way. And it didn't disappoint. In fact, I'm already craving more of it. Dunked into warm soup. Or just by itself. Who says it can't be a full meal? Hmm...

Anyhoo...this was easily the best garlic bread I've ever eaten. So much so that John and I ate the entire loaf I made! Enter guilty conscience...And it's gone. It's too delectable to feel guilty about. Besides, I'm making fish the rest of the week!

Ingredients:
*1 french loaf
*2 bulbs of garlic (aka the whole thing!)
*olive oil
*S & P
*butter
*fresh mozzarella cheese

Preparation:
*Chop the top off your garlic and drizzle with olive oil and S&P.  Wrap in foil, and roast at 400 degrees for about 45 minutes.  You will know its done when you can squeeze the cloves out very easily (and your house will smell amazing).

*Once the garlic is done, squeeze the cloves out. Chop the cloves up so that they are easy to spread.

*Cut your bread down the center longways.  Spread it with butter first and then with the garlic.  Add some sliced mozzarella if desired and broil for just a few minutes to melt the cheese and heat up the bread.

*Serve with pasta, soup or as your whole meal. Life's too short, right? :)

Ready to roast the garlic!

Forgot to take the picture before I put it in the oven!

Mmmm...

Cheesy :)

With the yummy stovetop lasagna

Stovetop Lasagna

The second I saw this I knew I had to make it. Like, asap. Which I did, considering I saw this post sometime this weekend. My friend Jourdan found it via Pinterest (she's the one who got me hooked!), and she liked it so much that she made it twice in one week! Talk about glowing recommendations.

Anyhoo, it is a dreary Monday here, and I was feeling pretty mopey about it. So when I remembered this warm, tasty soup was waiting to be made, I cheered up a bit. However, the hubby wasn't feeling the soup, so I thought I would revise this a bit and make it into something heartier.

This was delicious, and let me add, so much easier than making actual lasagna. Cooking meat, pasta sauce and pasta - all separately, and then mixing cheese together. Not to mention all the layering...Don't get me wrong, I love lasagna, but it takes a very long time. This, however, is nothing compared to all that. Oh, and just as tasty. Add in Cheesy Oven-Roasted Garlic Bread and Happy Monday!

Ingredients:

Pasta Base:
*1 lb Italian sausage
*1/2 large chopped onion
*4 garlic cloves, minced
*2 tsp. dried oregano
*1/2 tsp. crushed red pepper flakes
*2 tbsp tomato paste
*1 28-oz. can fire roasted diced tomatoes (I used 2 cans from Hunts)
*10-14 oz. crushed tomatoes (depending on how thick you want it and flavor)
*10-15 oz chicken stock, depending on how thick you want it
*8 oz. mafalda or rotini pasta (or any pasta; I used whole wheat whole grain rotini!)
*1/3 cup finely chopped fresh basil leaves
*4 tablespoons brown sugar
*salt and freshly ground black pepper, to taste

Cheesy yum:
*8 oz. ricotta (I used nonfat)
*1/2 cup grated Parmesan cheese
1/4 tsp. salt
*pinch of freshly ground pepper
*2 cup shredded mozzarella cheese

Preparation:

*In a large pot or stockpot, brown sausage, breaking up into bite sized pieces, and add onions. Cook until softened, about 6 minutes.

*Add garlic, oregano, and red pepper flakes. Cook for 1 minute.

*Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

*Add diced tomatoes and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. (Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy.)

*Add brown sugar. Stir in basil and season to taste with salt and freshly ground black pepper.

*While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

*To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot pasta mixture over the cheese.

All you need for this yummy dish!

Simmering away

Cheesy yum

My "dollop" of cheesy yum

Soooo gooood.

I can't imagine eating this without the garlic bread. It's that good.

Avocado Ranch Dip

I've recently joined Pinterest - have you tried it yet? - and have found it quite addicting. You choose things of interest to "pin" under different boards. I've found so many great recipes this way, especially checking out some of my favorite fellow pinners (is that even a word?). If you haven't tried it yet let me know if you'd like an invitation. I'm sure you'll be addicted as well once you get pinning!

Anyhoo, this recipe is one of those great finds, courtesy of Food for my Family. I saw this and remembered all the wonderful times shared with my high school girlfriends chowing down on chips and ranch dip. It was our favorite pastime and luckily we all had the metabolisms to indulge in this weekly gorge. Now that I no longer have that metabolism (sadly I can't eat fast food every day and still fit into whatever clothes I want), I don't really eat ranch dip anymore. Do you feel my pain? If you do, then this dip is for you!

Not only does this yummy dip have great flavors, it is filled with some highly nutritious ingredients! Avocados are a great source of the kind of fat we're supposed to eat (and who doesn't love avocados?), and the nonfat greek yogurt is filled with protein while still being creamy. Add in a few fresh herbs and lemons, and you're filled with nostalgia (if you're me) and a great tasting dip that is perfect with chips, veggies and the like.

I think this would be awesome for watching football or even tailgating.  However, I served this on a night I made my favorite Honey BBQ Blue Cheese Burgers with a side of Buttermilk Mashed Potatoes. Doesn't sound the healthiest, but hey, moderation is key and we all need a fun food night every once in awhile, right? :)

Oh, and PS: This is absurdly easy. 

Avocado Ranch Dip
Recipe by Food for my Family
Yields about 2 cups  

Ingredients:
*2 avocados
*1 cup nonfat Greek yogurt
*2 tablespoons lemon juice
*1 tablespoon fresh chives, finely chopped
*sprinkle of dried parsley
*1 teaspoon dried dill
*1 teaspoon onion powder
*1 teaspoon garlic powder
*1/2 teaspoon kosher salt
*chips and vegetables for dipping

Preparation:
*Peel and mash avocados. Mix avocados with Greek yogurt and lemon juice.

*Stir in chives, parsley, dill, onion powder, garlic powder and salt.

*Serve with potato chips, pita chips or fresh vegetables for dipping.

Chopping chives and getting things ready

Starting to add ingredients - I forgot to take another picture before I mixed it all up!

Yummy dip!

Added a little extra chives to make it perdy :)

 

Penne Pasta with Ground Turkey Marinara Meat Sauce

Um, hello, fall. I didn't know I was to expect you so soon. I planned to enjoy my last weekend of summer - aka Labor Day - by the pool. But nooooo. Apparently, mother nature had other plans. And those plans were for cool, fall weather. Not that I don't love fall - I do! My birthday is this month (and the hubby's!), and the crisp fall weather always seems so refreshing after a hot summer. However, I was not ready to give up on my summer just yet. Alas, I have no choice.

So this brings me to fall(ish) foods. While spaghtetti, and any pasta, is year-round food in my book, there is something to be said for some warmer, comforting food in the face of all this cold. As many of you know I love to make my own meat sauce. For some reason it makes me feel extra good to go through a few additional steps to make my own. The hubby raves about it every time I make it, and I end up with some awesome lunch leftovers. (Thanks to tonight's dinner, I have three lunches this week!)

Anyhoo, this sauce is very, very, VERY easy. And quick! I even took a picture to show how I prepare the whole meal at once, on one stovetop. I love that because, living in an apartment, we're tight on space - and on time! This is one of my own recipes, but inspired by Rachael Ray's marinara recipe for Zesty Chicken Tenderloins Parmigiana. Inspiration is key, right? Happy eating and enjoy!

Penne Pasta with Ground Turkey Marinara Meat Sauce
Recipe by Call Me Mrs. Rapp, inspired by Rachael Ray
Serves 4-6, depending on servings  

Ingredients:
*3 cloves garlic, minced
*2 pinches crushed red pepper flakes
*2 tablespoons extra virgin olive oil
*1 can (28 ounces) crushed tomatoes
*10-12 leaves fresh basil, roughly cut or torn (or 1 tbsp. dried basil, plus more to taste)
*1/2 teaspoon dried oregano (add more per your taste and preference)
*1/2 teaspoon dried basil (add more per your taste and preference)
*1/2 teaspoon dried thyme or rosemary (add more per your taste and preference)
*2-3 tablespoons brown sugar
*1/4-1/2 cup red wine (I used merlot, and just added to taste, couldn't tell you how much to be sure)
*couple pinches salt
*Lean ground turkey (I prefer ground turkey because it's healthier, cheaper, and tastes pretty much the same when mixed in a sauce or other dish.)
*whole wheat whole grain penne pasta
*fresh parmesan cheese (garnish) 

Preparation:
*Prepare pasta according to package directions.

*Combine olive oil, minced garlic and red pepper flakes in a saucepan. When the garlic sizzles add the crushed tomatoes, red wine, brown sugar, salt, fresh basil and dried seasoning, as desired. Bring the ingredients to a boil, then reduce heat and allow the sauce to simmer while you work on the meat.

*Place ground turkey on a skilled over medium to high heat, depending on your stove. Use a spatula or turner to turn meat and break it apart as it cooks. The juices should run clear and then be reabsorbed as the meat browns and finishes cooking.

*Add the cooked meat to the sauce, stirring it together well. Allow the meat sauce to simmer for at least ten minutes to absorb all the flavors. The longer you let them simmer together the richer the sauce will taste and more it will thicken.

*Place the penne in a shallow bowl and top with sauce. Sprinkle a little freshly grated parmesan cheese (or packaged, pure luck I had some fresh on hand) on top and enjoy your quick meal! :)

My little stove! Garlic, pasta, and ground turkey cooking away!

My go-to can of crushed tomatoes

Smelling good already

My new favorite pasta/brand. So filling yet you don't even need a big portion! Love that kind of filling pasta.

Beginning to brown

Time to mix it together!

Yummmm :)

Hello, dinner.

Last one...really wanted to get in close :)