Cheesy Hot or Cold Veggie Dip
August 4, 2008
Cheesy Hot or Cold Veggie Dip
Ingredients:
1 (8 oz) package cream cheese, softened
1 (14 oz) can artichoke hearts, drained and chopped
1/2 cup Parmesan cheese, shredded
2 garlic cloves, minced
1 small red pepper, chopped
1 (3.5 oz) package Feta cheese, crumbled
Ripe olives, pitted and sliced
Assorted cut vegetables
Instructions:
Place the cream cheese, artichokes, Parmesan cheese and garlic into a large mixing bowl.
Stir until the cream cheese is smooth and the ingredients are mixed together well.
Spread into a large baking dish.
Layer the red peppers on top of the cheese mixture. Sprinkle the feta cheese on top of the peppers.
For a hot dip preheat oven to 350 degrees. Bake uncovered for 18 minutes. Remove and top with the olives.
If making a cold dip top with the olives, cover and refrigerate at least 4 hours before serving. Serve with assorted vegetables for dipping.
Tip: This dish can be made ahead of time and popped in the oven just before serving. Bake uncovered at 350 degrees for 25 minutes or until completely heated through.
Grilled Vegetable Medley
July 11, 2008
Grilled Vegetable Medley
Ingredients:
4 medium sized fresh beets
2 large red bell peppers
2 small zucchini
1 small eggplant
1 large red onion
1/4 cup olive oil
1 1/2 tablespoon balsamic vinegar
1/2 teaspoon sea salt
1/2 teaspoon pepper
Instructions:
Whisk the oil and the balsamic vinegar together in a large bowl. Add the salt and pepper and whisk until completely combined.
Cut the beets and onion into 1/2 inch rounds. Cut the peppers into 1 inch strips. Cut the zucchini and eggplant into 1 inch slices.
Place all the cut vegetables into the oil mixture and toss to coat generously. Heat grill to medium high heat. Place vegetables on the grill and cover. Grill 5 to 7 minutes on each side or until vegetables reach desired tenderness. Serve hot.
Smoked Cheese and Macaroni
July 11, 2008
Smoked Cheese and Macaroni
Ingredients:
1 14.5 ounce box macaroni
6 tablespoons organic butter
1 small onion, diced
6 tablespoons flour
6 cups organic milk
1 (6 ounce) package provolone cheese, cut into 1 inch cubes
1 cup red bell peppers, diced
1/8 teaspoon nutmeg
Pepper to taste
1/3 cup Parmesan cheese
Instructions:
Place the butter in a skillet over medium heat. Allow the butter to completely melt. Add the onions and cook 4 minutes. Onions should be a light brown.
Add flour and whisk until smooth. Continue to whisk until the flour starts to brown slightly.
Slowly add the milk. Bring the mixture to boil while constantly whisking the mixture. Once boiling reduce the heat to the lowest temperature.
Add the provolone cheese cubes. Cook, stirring occasionally, until the cheese has completely melted. Stir in the peppers, nutmeg and pepper.
Cook the macaroni as directed on the box. Drain well. Preheat oven to 350 degrees. Spray a large baking dish with a non stick cooking spray. Add the cheese mixture to the macaroni and stir well. Pour the macaroni mixture into the prepared baking dish. Sprinkle the top with the Parmesan cheese.
Bake 25 minutes. Should be a golden brown and bubbly when done.
