classic spinach dip - with a twist, of course

The best spinach dip I've ever created? Yes, it has bacon, which automatically puts this recipe in the running for "best ever" but there's just something about it that is so ... satisfying. Great combination of textures - a little crunch, some creaminess but not overdone, my newest version of spinach dip has it all.

Serve at an elegant holiday party or other special occasion, or bring along to your next al fresco dining experience with a bottle of wine and a bit of charcuterie and good cheese. Like all spinach dips, this looks beautiful served in a crusty bread bowl; this version is particularly suited to dipping with pita chips. And if you haven't tried the Archer Farms Hummus Chips with Sea Salt from Target, get a bag now. Absolutely delicious little snack, and so good with this dip!

Recipe:
One 10 ounce package frozen chopped spinach, thawed
3 slices hardwood-smoked thick cut bacon
4 heaping tablespoons minced water chestnuts
6 tablespoons mayonnaise (NOT "salad dressing")
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 to 3/4 dried oregano (try a little dill just to change it up sometimes)
freshly ground black pepper to taste
3 tablespoons crumbled feta cheese

In a skillet, cook bacon slices until crispy and drain on a paper towel-lined plate. While bacon is cooking, squeeze out as much water as you can from the thawed chopped spinach. Mince the water chestnuts and combine with the spinach. When bacon is cool enough to handle, crumble into small pieces and add to spinach-water chestnut mixture.
In a small bowl, combine mayonnaise, garlic powder, onion powder, oregano and black pepper. Stir into spinach mixture, mixing thoroughly, and add feta cheese, breaking up any larger clumps of feta cheese. Season to taste with salt (I find that little or no salt is needed with the bacon and feta cheese).
Makes about 2 cups of spinach dip.

the easiest party nibble ever - cheese crisps

Crispy. Chewy. Cheesy. And incredibly easy. Party nibbles don't come easier than these cheese crisps simply made with slices of Monterey Jack cheese and a sprinkling of your favorite herb blend. That's it!

The super-simple recipe is from "Pasta & Co. By Request" by Marcella Rosene, one of the many many cookbooks residing on the Lonesome Road cookbook shelf. Published in 1991 and distributed by Sasquatch Books (gotta love that, heh), the cookbook contains tons of delectable recipes from the Pasta & Co. take-out food shop in Seattle, Washington.

I used part of an average 8 ounce rectangle-shaped block of Monterey Jack cheese, cut 1/4 inch thick slices, then cut the slices in half to make twelve small squares. I figured that the slices would spread out in the oven, so I left a lot of space around each one when placing them on the nonstick baking sheet. My spice blend of choice was Bragg Organic Sprinkle, a delicious seasoning blend of 24 herbs and spices. You can use your own favorite seasoning, or maybe just a bit of garlic salt. The cookbook suggests herbes de Provence with lavender or hot paprika but neither of these really tripped my trigger, I was looking for something very savory. Sprinkle a bit of seasoning on the cheese squares and bake in a 400 degree oven for 10 minutes. The cheese will emerge browned and bubbling (yum!) from the oven. Transfer the crisps to a wire rack covered with paper towels.
There was quite a bit of greasiness left on the baking sheet and I was considering using a low-fat version of the cheese for the next batch but not sure if the quality would be the same since lower-fat cheese tends to be not quite so melty. Another idea is to substitute Pepper Jack cheese for the Monterey Jack - I'm wondering how they would taste dipped in a little hot salsa? Pretty good, I'll bet.
Enjoy these tasty little noshes at your next holiday get-together, for a Super Bowl party (I won't even mention the Green Bay Packers) or just whip up a batch to have on hand for snacking or serving along with a nice steaming hot bowl of tomato soup. Just remember to make much more than you think you will need; these will go quickly!

take time to smell... the potatoes!

Love cooking but hate being stuck in the kitchen while all the fun is going on elsewhere? Eliminate some of those last-minute details by preparing dishes ahead of time.

Make-Ahead Mashed Potato Casserole

is the perfect accompaniment to nearly any "roast beast," from beef tenderloin to ham to turkey or whatever else rocks your holiday table!

The potatoes can be prepared a day in advance and reheated, eliminating the frenzy of draining, mashing and presenting mashed potatoes at the last minute. Let come to room temperature before placing in the oven, cover and allow about 15 to 20 minutes in a 350 degree Fahrenheit oven for thorough heating.

And yes... you can add cheese to the mashed potato mixture, and even sprinkle some atop the casserole itself. Oh yeaaaaaaaaaaaahh! For something a little different, try this recipe with Yukon Gold potatoes. You'll love the flavor, texture and color. Or use plain salt and substitute half of the cream cheese with a flavored variety, like chive and onion.

Have your holiday your way, and make time to enjoy it!

Ingredients:

• 12 medium-sized russet potatoes, peeled and cubed
• 1/2 teaspoon onion salt (or use a bit more plain salt to taste if you prefer)
• 4 tablespoons butter
• 1 8-ounce package cream cheese, cubed and softened
• 1 cup sour cream
• 1/4 cup milk or more as needed
• salt and freshly ground pepper to taste

Butter a 13 inch x 9 inch baking dish and set aside. Preheat oven to 350 degrees Fahrenheit.

In a large saucepan boil potato cubes until tender, about 15 minutes (but check to be sure). Drain and mash potatoes then add onion salt, butter, cream cheese, sour cream, and salt and pepper. Beat together with a spoon or use a hand-held mixer. Add enough milk for a smooth consistency.

Spread mixture in the buttered baking dish, sprinkle with a bit of paprika if you like, and cover with aluminum foil. Bake in a 350 degree Fahrenheit oven for 45 minutes if re-heating the next day; if serving the same day, bake for 1 hour.

Makes 10 to 12 servings.

sunday dinner redux, side dishes edition - sweet potatoes!

Gooey... Sweet... Caramel-y...

Butterscotch-y Sweet Potatoes!

Sweeten up your Sunday dinner with these rich and decadent sweet potatoes. This is a simple (and overall, healthy) side dish that will not have you scrambling to the store for exotic ingredients, and it's a great dish to bring for gatherings since everyone loves it!

A tiny touch of cinnamon makes this dish perfect for all winter and autumn festivities, or can make a simple dinner pretty special as well. Pair these sweet potatoes with a pork roast, roast turkey or chicken or Cornish hen, or even a tender slow-cooked beef brisket.

And, it really doesn't take that much extra time to start from scratch instead of using canned sweet potatoes; just be sure to use a sharp peeler and knife for cutting. Also, do yourself a favor and don't buy the funny-shaped ones that look like obscene body parts or garden gnomes, etc.; you'll hate yourself later when you're trying to peel them.

ingredients:

• 6 large sweet potatoes, peeled, cut into large cubes and boiled for about 10 minutes
• 1/2 cup brown sugar
• 1/2 cup light corn syrup
• 2 tablespoons butter
• 1/4 cup half and half
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

Preheat oven to 325 degrees Fahrenheit.

Place cooked, drained sweet potato cubes in an ungreased 13 inch x 9 inch baking dish; set aside.

Combine brown sugar, corn syrup, butter, half and half, cinnamon and salt in a medium-sized saucepan and boil for 5 minutes, stirring constantly until mixture thickens.

Pour sauce over the sweet potatoes, cover and bake 15 minutes. Uncover and bake 15 minutes more, basting sweet potatoes with that delectable sauce.

Makes 6 to 8 servings.