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!

not your everyday shrimp cocktail: sweet chili-garlic shrimp

Shrimp is an all-time favorite nosh for parties, and it seems that a good chilled shrimp appetizer is one of the first dishes to be devoured. I love shrimp cocktail as much as anyone else (and have a great homemade cocktail sauce recipe too) but I'm also crazy about the flavor of New Orleans style barbecued shrimp.

Years ago I loved the New Orleans barbecued shrimp at a Chicago establishment called Grover's Oyster Bar. Co-workers and I always stopped there before Cubs baseball games (it was located on Irving Park Road). There we would enjoy the barbecued shrimp as well as oysters and raspberry daiquiris. Unfortunately, on a return visit, it appeared that Grover's had closed. Sad day.

While in mourning, I vowed to re-create the Grover's barbecued shrimp experience as best as I could. And this recipe, Sweet Chili-Garlic Shrimp, is my take on my own barbecued shrimp - served chilled.

The first step was to replace the butter with a vegetable oil obviously; I swapped safflower oil for the butter and reduced the amount greatly. Another big difference is that these shrimp are shelled (barbecued shrimp are served shell-on and with tons of napkins!). The rest of the ingredients are basically the same as my barbecued shrimp - enjoy!

Ingredients:

• 3 pounds large shrimp, shelled
• 1 tablespoon safflower oil (or other mild-tasting vegetable oil; I don't suggest using olive oil for this recipe)
• 1/2 cup chili sauce (use a good brand, or homemade, not a glorified ketchup)
• 1 tablespoon Worcestershire Sauce
• 2 tablespoons fresh lemon juice
• 1 lemon, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh chopped parsley
• 1/2 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (or more to taste; this should be spicy but not too hot)
• 1 teaspoon Tabasco sauce
• salt and pepper to taste
• red pepper flakes to taste

Saute garlic in the vegetable oil until tender, then add all other ingredients except lemon slices, whisking to incorporate the sauce with the oil completely.

Allow to cool, then add shrimp and lemon slices and marinate for several hours in the refrigerator.

I like to add chunks of multi-colored bell peppers as well; yellow and orange look especially beautiful and taste wonderful.