Vegetable Dip Made With Greek Yogurt-- by Alicia

So my sister had her baby shower yesterday and the caterer made this awesome veggie dip... I asked her if she used sour cream and she said "no I used Greek yogurt, it's healthier and pregnancy safe"... two thumbs up for me! I loved it so much I wanted to try to make this dip at home... I found a similar recipe while online searching, tried it, and it turned out great! I love that it is a healthier dip to eat with veggies, since I love veggies!

Vegetable Dip Made With Greek Yogurt

You will need: Onion Flakes, Minced Parsley, Dill Weed (also great with fish!), Paprika and Garlic Salt

I used this Greek Yogurt, but you can use any kind really

Finished Product!


What you need:

1 Tb. Onion Flakes
2 tsp. Minced Parsley Flakes
1  tsp. Dry Dill Weed (you can add more if you feel it needs more dill flavor)
1/2 tsp. Paprika
1 tsp. Garlic Salt


Mix all ingredients together with 17.6 oz Greek Yogurt and serve with carrot sticks, celery and cucumber slices!

Creamy Spinach Artichoke Dip by The Scrap Shoppe

I actually make a recipe very similar to this each year for Christmas, but in a bread bowl... it is so good for dipping bread cubes or crackers!

Creamy Spinach Artichoke Dip

What you need:

1 10-oz. box frozen chopped spinach, thawed

1 14-oz. can artichoke hearts, drained and roughly chopped

1 c. shredded parmesan-romano cheese mix

1/2 c. shredded mozzarella cheese

10 oz. prepared alfredo sauce

1 tsp. minced garlic

4 oz. softened cream cheese

Pepper (optional)

I loved this recipe because it was so easy!

The only ingredient that needed any work was the artichokes.

They just needed a little chopping!

Then dump in all of the other ingredients and mix them up thoroughly.

Spread in an 8x8" dish.  Then bake in a preheated oven at 350 for 25-30 minutes or until cheese are bubbling and melted.

Hummus Crusted Chicken by BHG

I made this for Tyler a few weeks ago and it was really good!

Hummus Crusted Chicken

What you need:

1- (15-16) oz. can navy beans, rinsed and drained

3 Tb. olive oil

3 Tb. lime or lemon juice

4 skinless boneless chicken breast halves

2 c. bread crumbs

salt and pepper

lemon wedges

2 Tb. olive oil (for pan)

What to do:

Hummus:

1. Blend (in blender) beans, 3 Tb. olive oil, lime or lemon juice.... blend until smooth. Set aside 1/3 c. of hummus for later use

Chicken:

1. Sprinkle chicken with salt and pepper, spread with remaining hummus and roll in bread crumbs

2. Heat the remaining olive oil in a skillet over medium heat. 

3. Add chicken ,cook until no pink (about 12 min)-- turning once

4. Serve with lime wedges and left over hummus

Lemon Garlic Grilled Artichokes with Aioli Sauce by Food For my Family

My friend Angella made this recipe for me when I was at her house a couple weeks ago and it was so good! Tyler and I are making it tonight for an appetizer!

Lemon Garlic Grilled Artichokes with Aioli Sauce

What you need:

For the artichokes:
3 whole artichokes
1 1/2 lemons
1/4 cup extra virgin olive oil
2 cloves garlic
1/2 teaspoon sea salt
cracked black pepper

Fill a large bowl with water. Squeeze the juice from one lemon into the bowl, saving the rind. Halve artichokes and immediately submerge in the water. Bring a 5-quart pot of water to a boil and add in the squeezed lemon rinds. Transfer the artichokes to the boiling water. Boil for 20 minutes, stirring occasionally.

Heat grill on high. Empty the lemon water from the bowl. Add in juice from half a lemon, olive oil, crushed/minced garlic cloves, salt and pepper. When the artichokes are done boiling, drain them and toss them around in the bowl.

Turn the grill down to a medium heat. Add artichokes to the grill. Baste the artichokes with the remaining oil mixture in the bowl. Turn every five minutes until artichokes start to char. Remove from heat. Service with aioli dipping sauce.


For the easy aioli:
1/4 cup mayonnaise
2 cloves garlic, minced
1/2 lemon
1 scallion, diced (or 1/2 shallot)
1/2 teaspoon salt
cracked black pepper

Mix together all ingredients in a small bowl. Serve with grilled artichokes.

Fall Apple Dip by Simply Designing

This looks really good! I love Fall ideas for snacks!

Apple Dip

You will need:

• 1 pkg (8 oz) Cream Cheese softened
• 1 T peanut butter
• 1/2 t pumpkin pie spice
• 1 jar (7 oz) marshmallow fluff or creme
• Apple wedges (I used an assortment of apples)

How To:

 In a bowl, using a hand mixer, beat the cream cheese, peanut butter and pie spice until blended.

Fold in marshmallow fluff
Serve with apple wedges

Makes approximately 2 cups

Homemade Salsa Topping for Fish-- by Alicia

I like to have fresh toppings on my fish, especially salmon! I cut up a few things from the fridge and added to the top of cooked salmon, so good!

Salsa Topping for Salmon

What you need:

- 1/4 cup olive oil

- sliced up baby tomatoes 

- sliced up olives

- sliced up avocado

(can add chopped onion as well!)

I eyeball the amounts I want cut up, it depends on the number of fish fillets you are making! Add all sliced ingredients to a small mixing bowl and add a little olive oil (prob don't need 1/4 c. if only making one portion)

Mix together and add to top of fish! (We broil our salmon for a couple minutes on each side)

This recipe is also really tasty if you use a wood board to cook your salmon on the grill with. We buy flavored (smoked) fish boards at the store for a couple dollars, great flavor!

Easy Alfredo Sauce

I found this recipe while blog searching today and it looks easy enough!! I love alfredo sauce (actually way better than red sauce), so I will have to try this one soon!

Easy Alfredo Sauce

1 lb Rigatoni Pasta

8 oz Cream Cheese or Neufchatel (room temperature)

1 Stick Butter (room temperature)

8 oz Half & Half

1/4 Cup Grated Parmesan Cheese

1 Tsp Garlic Powder

Black Pepper to Taste

Set the pasta water to boil according to package instructions.  Melt butter in a medium-sized saucepan over medium heat.  Add the cream cheese and half & half.  Keep the mixture moving, breaking the cream cheese into small lumps with a wooden spoon as it softens.  Continue to stir gently.  Once the cream cheese is well on it's way to melting, turn the heat down a bit and add the Parmesan cheese.  Switch to a whisk and stir. Add the pepper and garlic powder.  Continue to whisk for a smooth consistency.  The sauce will thicken as it cooks and you may whisk in some extra milk to  thin it before serving.  Drain the pasta when it's ready.  Serve sauce on pasta or on the side.  This amount of sauce will cover 1lb of pasta nicely.

Courtesy of Dawn @ BeatUntilFluffy.com

Fresh Tomato Salsa by Martha Stewart

This would be a great football snack!

Fresh Tomato Salsa

Ingredients

• 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
• 1/2 medium red onion, minced (1/2 cup)
• 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
• 1 small garlic clove, minced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• Coarse salt
• Tortilla chips, for serving (optional)

Directions

1. Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.

Strawberry Peach Jam by Persia Lou

I LOVE strawberries and peaches, so when I saw this recipe I had to have it!

Strawberry Peach Jam

Ingredients

• 2 cups sliced fresh strawberries
• 1-1/4 cups finely chopped peeled peaches
• 5 cups sugar
• 3/4 cup water
• 1 package (1-3/4 ounces) powdered fruit pectin

Directions

• In a large saucepan, combine the strawberries and peaches. Add sugar; mix thoroughly and let stand for 10 minutes.
• In a small saucepan, combine water and pectin. Bring to a boil; boil for 1 minute, stirring constantly. Add to fruit mixture and stir for 3 minutes or until sugar dissolves.
• Ladle into jars or freezer containers. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: about 3-1/2 pints.

Green Herb Dip by Mel's Kitchen Cafe

This recipe would be great when hosting a party to use with vegetables or crackers!

Green Herb Dip

What you need:

8 ounces cream cheese, softened, light or regular

½ cup sour cream, light or regular

½ cup mayonnaise, light or regular

4-5 green onions (scallions), white and green parts chopped

¼ cup chopped flat-leaf parsley

1-2 tablespoons chopped fresh dill

1 teaspoon kosher salt

½ teaspoon black pepper

How to:

Place all ingredients in the food processor. Pulse 10 to 12 times, until just blended. Store in the refrigerator until ready to serve. Serve with fresh vegetables like celery, carrots, bell peppers, cherry tomatoes and whatever else your heart desires!

Second up, a simple marinade that packs more flavor than perhaps any marinade I’ve used to date. And trust me, I love me a good marinade. Don’t be alarmed by the amount of garlic. It adds fantastic flavor and doesn’t overwhelm the pork, I promise. Now, on the issue of whether you want to go around breathing in other people’s faces after eating your meal – well, I’ll leave that up to you. Not only is this recipe quick to throw together, the grilling portion of the recipe eliminates the need to heat up your house by turning on the stove/oven. And what’s better on a hot summer night than to grill up dinner and enjoy it in the evening cool-down. Enjoy! 

Broiled Salmon with Avocado, Mango Salsa

I found this recipe at allrecipes.com and tried it with Tyler last night for dinner, it was so good! We both loved the mix of salty and sweet...

Broiled Salmon with Avocado, Mango Salsa

My picture is not too clear!

This is how I made it:

Ingredients:

-2 salmon fillets (for 2 people)

- 1 mango

- 1 avocado

- 1/4 c. red onion

- 1 Tbs olive oil

- 2 Tbs. lemon juice

Sauce for Salmon

I wanted to "spice up" our salmon last night, so I made a sauce that I researched bits and pieces of and added some of my own ingredients... turned out good!!

Salmon Sauce

Only 5 simple ingredients!!

Combine:

- 1 tsp dill weed

- 1 tsp pepper

-1 tsp salt

-1/4 c Worcestershire Sauce

-1/4 c. lime juice

Stir and brush onto your salmon!! We really liked it!

Roasted Tomato and Basil Vinaigrette Salad Dressing

I found this recipe in a cookbook I own and thought I would test it out!

Roasted Tomato and Basil Vinaigrette 

Dressing after blended

Finished Product with some added fresh mozzarella cheese!


What you will need:
- 8 cherry tomatoes
- sea salt and ground pepper
- 4 leaves of fresh basil
- 1/2 c. extra virgin olive oil
1/4 c. red wine vinegar
(Makes about 1 cup)

To do:
1. Preheat oven to 400 degrees
2. Place tomatoes on a small baking sheet and season well with salt and pepper
3. Roast in oven until the skins are blistered and burst (about 30 min)
4. Pour vinegar over the tomatoes and place back in oven for 5 min
5. Remove tomatoes and allow to cool.
6. Place in food processor to mash. add basil and olive oil.. process until smooth
7. Serve on salad ( can add cheese if you want!)

Tilapia with homemade salsa dressing

I decided to throw a few basic ingredients together to put on top of our fish we had the other night... it turned out so yummy!

Tilapia with homemade salsa dressing

Dressing

finished product!


What you will need for dressing:
- 10-12 cherry tomatoes (cut in fourths)
- 1/2 avocado cut into small squares
- salt/pepper to taste
- 1 garlic clove (minced)
- 5 to 6 cilantro leaves (minced)
-about 1/4 cup olive oil
- about 1/4 c. chopped onion

stir it all up well and add as a topping to any white fish! ( I used tilapia)

Enjoy!! :)

Cayenne Rubbed Chicken with Avocado Salsa

Tyler loves rub on Chicken, so I thought I would make something yummy for him tonight! This recipe looks good, and not difficult... plus requires little groceries, so I think I will try it!

Cayenne Rubbed Chicken with Avocado Salsa

Ingredients:

Coarse salt and ground pepper

1/4 teaspoon cayenne pepper

4 boneless, skinless chicken breast halves (6 to 8 ounces each)

2 tablespoons olive oil

1 medium red onion, finely diced

2 tablespoons fresh lime juice

1 Hass avocado, pitted and cut into chunks

How to:

In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.

In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.

Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

** Recipe found from Martha Stewart Recipes