Month: September 2012

White Pizza Dip

1 pint grape tomatoes, tomatoes cut in half

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 (12 ounces) blocks cream cheese, softened

8 ounces mozzarella cheese, freshly grated

8 ounces provolone cheese, freshly grated

1/4 cup finely grated parmesan cheese + more for garnish

4 garlic cloves, minced or pressed

1/4 cup freshly chopped basil leaves

2 tablespoons freshly chopped thyme leaves

1/2 tablespoon freshly chopped oregano leaves

crackers, bread or chips for serving

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil then place tomatoes on top. Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside.

While tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then and parmesan. Stir in fresh herbs, garlic and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe baking dish (mine was 6 x 4 round). Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately with crackers, chip or toasted bread.

For complete article – so funny – click HERE

Laundry Basket Potatoes

“I bought the laundry baskets at a local dollar store (I have 2 baskets).  I filled the baskets with about 2” of soil & compost, then put an organic seed potato into each basket (each potato was cut into about 3 pieces with 2-3 eyes each).  I then covered the potato with soil, and have been gradually filling the baskets with soil as the potatoes grow, simulating “hilling” the potatoes in a garden.  The garden center that recommended this method to me said each basket should yield 8-10 lbs of potatoes.  So far, so good!  It’s been fun with our kids too, because the potatoes are growing out of the holes in the sides of the baskets. Be sure to keep the baskets watered well – it takes some patience (ie – slow watering) to not have all the water run out the sides of the basket.” Reblogged  via.

Mustard-y Maple-y Chiken-y Goodness

To make this chicken, which you should absolutely do immediately, preheat your oven to 450ºF. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar.

Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. For complete article click HERE