Three!

So three months after it began I'm done with training and finally living at home again. Daniel had moved into an apartment while I was gone, so now I've moved in with him and am currently getting the kitchen set up the way I want it. I"m loving my new job. For the most part I"m working 6:45- 3:15, which I love! I"m actually able to do things like go to the grocery store once I get off work. And of course not being stuck in an office building all day is awesome! In a few weeks I"m having a tastefully simple party, which should be pretty cool. I"m looking forward to having people over. This week I made three different recipes all brought to us by my iPhone!

Mango Shrimp

Canola Oil

Chopped Red Onion

2 Cloves Garlic, minced

Fresh Ginger, peeled and minced

Salt

Allspice

Ground Cumin

Cinnamon

1 Mango, peeled, pitted, and cut into 1/2 in pieces

Cider Vinegar

Lime Juice

Brown Sugar

1lb Shrimp, peeled

Red Pepper

Garlic Powder

1. Heat oil in a 3-qrt saucepan over medium high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin, and cinnamon for about three min. I didn't measure anything just made it to taste.

2. Add mango, vinegar, lime juice, and sugar. Gently boil, stirring occasionally until sauce is thick. Again I added everything to taste.

3. Toss shrimp with red pepper, garlic powder and Salt. Heat remaining oil in skillet. Cook shrimp.

4. Let cool and serve with sauce.

I also put this sauce over some chicken I have baked with garlic powder on it. Served the shrimp with the chicken and mashed potatoes as a side. This was a really delicious dinner. Daniel and I ate the entire thing, with no left overs. Best of all it only took about 45 min to make.

Hot Spinach and Artichoke Dip

Update on last week's recipe, I still love it. Even though I've eaten the entire thing myself. Daniel took one look and it and said " No thanks, it smells really good though." And the only person that was even interested in trying it was April, and she couldn't eat it because she's vegetarian and I used chicken broth. But I have about two serving left and then it's goodbye to the pumpkin soup, although depending on if I have to work Thanksgiving or not it may make a reappearance.

Now for this weeks recipe. Hot Spinach and Artichoke Dip. I must be on a Thanksgiving kick a month early because this recipe I have made before, for Thanksgiving last year. The reason I decided to make it again was because it's really yummy. And Daniel hasn't eaten the past two things I've made, so I felt I owed it to the poor guy to make something he would enjoy. And it gave me a reason to by myself a new toy, a shiny new blender!



Hot Spinach and Artichoke Dip
Cosmopolitan November 2009

1 8 oz package cream cheese, at room temperature
1 9 oz package artichoke heart (no marinated)

1 cup steamed spinach, well drained
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
2 garlic cloves
6 large fresh basil leaves
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup Mozzarella cheese


1. Preheat oven to 375. Grease a 2-qrt. backing dish2. In a food processor, combine the cream cheese, artichoke hearts, spinach, mayo, Parmesan, garlic, basil, salt and pepper. I used the Parmigiano-Reggiano cheese that I had left over from making the pumpkin soup. Also I found that I needed to use a spatula a few times to make sure all the ingredients were mixing properly.
3. Spoon into the baking dish. Top with the Mozzarella. Bake until bubbling and the top is golden brown, 25-30 minutes. I used fresh Mozzarella that I'd cut into circles, tasted good, but not practical for dipping. I would definitely stick to shredded in the future.
4. Serve with crackers, tortilla chips, or toasted rustic bread.
Doesn't that just look good! And how about my new blender? Well so Daniel and I both like spinach and artichoke dip. So the dip is gone. And it tasted so good. This is something I would recommend wholeheartedly to anyone looking for a nice party dip. I would recommend doubling the recipe. I did that last year for Thanksgiving. It is supposed to serve four, but I mean Daniel and I ate it for dinner and we demolished it, so take that into consideration.

Texas Caviar

So today was the start of my weekly cooking. And to start with I decided I would try a recipe that I had already eaten and knew I would enjoy. Texas Caviar. The first time that I ever tried it was when Stacy brought it over to the Kimball's. And let me just say that I am very glad that I ate it before I ever saw the recipe. This recipe was quick and very easy to make, I actually spent more time at the grocery store buying the ingredients than I spent cooking.

Texas Caviar

submitted by Stacy Jutras

1 Can Black Eye Peas

1 Can Shoe Peg Corn

1 Can Black Beans

1 Small Jar Pimentos

1 can diced green chilies

1/2 sweet onion, chopped

3/4 cup sugar

3/4 cup vegetable oil

1/2 cup apple cider vinegar

Drain and wash Black Eyed Peas and Black Beans.Drain Corn, Pimentos, and Chilies

Mix together in 1 bowl

Bring to boil sugar, oil, and vinegar. Once boiling, leave on stove to cool.Once cool pour over top of the beans etc.Let sit and marinate in fridge overnight. Next day, drain and serve!

So currently the Texas Caviar is sitting marinating in my fridge. I'm looking forward to trying it tomorrow. The upside in trying something that I have had before is that I will know immediately whether or not I've made it correctly. Although if it isn't right then I just fail at cooking as this was almost as easy as a grilled cheese sandwich. The down side is that I have no where to take this "dip." Daniel won't eat it. So I'm going to end up taking this everywhere with me. Who knows I may end up hating it after eating enough for a party.