Artichoke and Spinach Dip

This is a popular recipe and many variations can be found. This is mine: 

1 10-oz package frozen chopped spinach, defrosted, drained very well 

2 cans whole artichoke hearts, drained well and chopped

1 clove garlic, minced 

3 T. chopped onion 

3/4 to 1 cup grated Parmesan cheese 

3/4 to 1 cup mayonnaise 

Dash or two of hot sauce

Pepper to taste 

Combine all ingredients in a bowl and stir to combine well. 

Place in a baking dish and bake for 30 minutes at 350 degrees. 

Serve with crackers. 

Notes: 

You can skip the spinach and just make it strictly an artichoke dip.

I made this recently and added a couple of ingredients (1/3rd cream cheese and a 4 oz. can of green chilies from my Jalapeño artichoke-spinach dip recipe. 

Baked Feta Appetizer

This baked feta appetizer is so easy to make. It was a hit at last night's Thanksgiving dinner (25 November 2021).  I served it right after taking it out of the oven.

 
This is the recipe I used, but see my notes at the bottom:  to: https://midwestfoodieblog.com/baked-feta-appetizer/
 
Ingredients:
8 oz. block feta (in brine)
1 cup pitted olives, drained
½ cup sun-dried tomatoes (packed in oil)
⅓ cup olive oil
3 cloves garlic, thinly sliced
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rosemary
Kosher salt
Fresh cracked pepper
 
For serving:
 
Fresh chopped parsley
Sliced French bread or crostini
 
Instructions:
 
Heat oven to 350 degrees. 
 
Add feta to a small baking dish (I used an 8”x8”). Add olives and sun-dried tomatoes to the baking dish around the feta.
 
In a small dish combine olive oil, sliced garlic, oregano, thyme, rosemary, and a couple pinches of salt and pepper. 
 
Pour over the block of feta, olives, and sun-dried tomatoes.
 

  

Bake for 20 minutes [uncovered]. Broil for 1-2 minutes.
 
Garnish with fresh chopped parsley and sliced French bread or crostini. 
 

My changes/additions:
 
I prepared this about an hour or so in advance to get the ingredients to room temperature.
I used both green olives (Italian Castelvetrano) and Kalamata olives
I added roasted red peppers
I added a little of the sun-dried tomato oil
I used Italian Seasoning Blend
I didn’t have parsley (wasn’t missed)
I didn’t broil at the end
I sliced up a baguette
 
Next time I won’t slice the garlic so thin. The slices almost disappeared.
I will slice the olives in half.
And I may add some lemon zest slices and cherry tomatoes.
Someone in the comments stated they added chopped dried figs; another mentioned artichoke hearts.

Spicy Lentil and Sausage Soup

This is a quick recipe to make. Adjust the amount of red pepper flakes to your taste.
 
2 Italian hot sausage links (I used Italian style hot turkey sausage)
1 T. Olive oil
1 large clove of garlic, minced
About 1/4 of a small onion, diced
1 19-oz can Progresso Lentil Soup
3 baby carrot’s, diced
1 Small tomato, diced, seeded
1 cup chicken broth
Red pepper flakes
Thyme, Basil, Oregano, Parsley; Salt and Pepper to taste
 
 
In a pan, cook the sausage until brown, breaking up into pieces. 
 
In a large pot, add the olive oil and sauté the garlic and onions. 
 
Add the lentil soup, sausage, and remaining ingredients. 
 
Adjust seasoning as necessary. 
 
Cook on low heat for 15 minutes.
 
Serve with grated parmesan cheese. 
 
Serves 4.

(November 2004)

Maryland Crab Cakes

This is one of my favorite recipes to make. 

Credit to: https://sallysbakingaddiction.com/maryland-crab-cakes/

Ingredients (with my comments in [  ]

1 large egg

1/4 cup (60g) mayonnaise

1 Tablespoon chopped fresh parsley (or 2 teaspoons dried) [I used dried]

2 teaspoons Dijon mustard [I only used 1 t. You can also use classic yellow mustard]

2 teaspoons Worcestershire sauce [I only used 1 t.] 

1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick) [One 1 t. is fine for my taste]

1 teaspoon fresh lemon juice, plus more for serving

1/8 teaspoon salt

1 pound fresh lump crab meat

2/3 cup Saltine cracker crumbs (about 14 crackers) [I use 6-7 crackers. The less filler, the better!]

Optional: 2 Tablespoons (30g) melted salted or unsalted butter [I leave out the butter to save on the fat calories; plus I don’t find it necessary]

Instructions

Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. [I add the cracker crumbs to the egg, mayo, etc. dressing before adding the crab meat. This allows the crumbs to blend with the other ingredients].

With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat! 

Cover tightly and refrigerate for at least 30 minutes and up to 1 day. [I keep mine in the refrigerator for at least an hour.]

Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat. [Or line the baking sheet with parchment paper].

Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!

Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.

You can also broil them for 10 minutes (don't turn over) or pan fry in a cast iron skillet with 2 T of butter over medium heat and cook until golden brown, 3-5 minutes on each side. 

 Ingredients

 Lump Crab

 Mixing it all together

 Form into cakes

 Baked crab cakes

Mykonos Cheese Dip

1 large clove of garlic

2 teaspoons dried oregano

1/3 cup of olive oil

1/2 lb. Feta cheese, crumbled (keep the liquid)

1 cup sour cream

1 small bunch fresh chives, chopped

1 Tablespoon of drained capers

Pepper to taste

A few dashes of hot pepper sauce

Pita bread or crackers to serve

 

Blend the first 3 ingredients in a food processor until smooth.

Transfer to a serving bowl. Mix in remaining ingredients. Chill.

It's better if prepared the night before so that the flavor of the garlic comes out.

Serves 6 to 8 people.

Italian Pearl Farro with Mushrooms, Peas, and Onions

Italian Pearl Farro with mushrooms, peas, and onions 

This is a great side dish and quite healthy!

Ingredients:

2-3 t. Olive oil
1 large clove garlic, chopped
6 large Mushrooms, cleaned and sliced
1/2 cup peas (I use frozen – no need to thaw, but you an if you wish)
1/3 cup diced onion
1/2 cup Farro, Italian Pearled (I use Nature’s Earthly Choice)
1/2 t. Paprika
1/2 t. dried thyme
Salt and Pepper to taste
Splash of dry white wine
1 cup low sodium chicken broth (heat in a pan or microwave oven until hot)
1/2 cup grated Parmesan cheese
 

Directions:

In a large skillet, heat the olive over medium-high heat.
 
Add the mushrooms, garlic, peas, and onions.  Cook about 4-5 minutes.
 
Add the faro, paprika, thyme, salt, pepper, and the wine.  Stir and cook for 3-4 minutes.
 
Add the hot chicken broth, stir to combine, and lower heat to medium-low. Cover the pan with a lid and let it simmer for about 20-25 minutes. Check once in a while, as the liquid may have been absorbed. If so, add more broth or some water.
 
When ready to serve, add the parmesan cheese and stir to combine.
 
Notes:
 
Other items you can add to this dish:  Spinach, other types of mushrooms, lemon juice, green onions, parsley or basil; feta cheese instead of parmesan cheese, etc.