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Monday, October 10, 2016

Kale Artichoke Dip

Finally!!  It is starting to feel a bit like Fall here in the deep South!  Fall is such an inspiring time...especially for cooking.  Today I felt like Spinach Artichoke dip, but wanted to make it a little different.  I decided to try Kale instead of Spinach.  The result was delicious!

1 10 oz. bag Frozen Chopped Kale (thawed)
1/2 cup Whole Milk (more if you want it creamier)
2 cups Parmesan Cheese
1 cup Mozzarella Cheese
1 jar Artichoke Hearts (chopped)
a generous sprinkling of Garlic Powder
a sprinkling of Nutmeg
Salt and Pepper to taste
1.  Preheat the oven to 375 degrees
2.  Mix all ingredients in a large mixing bowl.
3.  Transfer to decorative oven-safe dish.
4.  Bake for 30-45 minutes, or until bubbly.
5.  Serve with your choice of chips.
(if you want to make it a little less healthy and a little more delectable, you could add butter!)

This mixture of flavors would also be delicious in pasta shells, topped with Marinara or Arrabiata Sauce.  That is how I will serve it next time...and I'll let you know how it goes.  I'll probably go with homemade Arrabiatta, just because its fancier and more delicious!  Haha!  Happy Fall, all!

Wednesday, October 5, 2016


Are you thinking. "what in the world is Pasticcio?"  It is Greek lasagna.  Pasticcio consists of three separate layers that blend together to make a lovely flavor.  On the bottom, you have ziti noodles.  The middle layer is a mix of meat, vegetables and spices (including cinnamon, of all things) that give this dish a very interesting flavor.  The top is a soft and creamy Bechamel Sauce.  This sauce is prepared carefully, by adding flour, warm cream and cheese to melted butter in a sauce pan.  The result is a thick, creamy and lovely layer to top off this interesting dish.

I have not been in much of a cooking mood lately.  I'm in the third trimester of pregnancy and it has been tough.  However, we had several friends over the other night and I made Pasticcio.  I always get excited about cooking this Greek dish.

Here is the recipe I always use:

Try it soon!!