Spinach and Artichoke Dip

Source: http://www.food.com/recipe/spinach-artichoke-dip-1209

Spinach and Artichoke Dip Recipe

By Carey Published: July 30, 2012

  • Yield: 1 bowl of dip (15 Servings)
  • Prep: 15 mins
  • Cook: 20-30 mins
  • Ready In: 35 mins

Nutritional Facts for Spinach Artichoke Dip Serving Size: 1 (90 g) Servings Per Recipe: 15 Amount Per Serving Calories 170.5 Calories from Fat 117 Total Fat 13.0 g Saturated Fat 6.7 g Cholesterol 35.4 mg Sodium 328.7 mg Total Carbohydrate 6.7 g Dietary Fiber 2.8 g Sugars 1.7 g Protein 7.7 g

Ingredients

Instructions

  1. Preheat oven to 375 degrees F.
  2. Mix together Parmesan cheese, spinach, and artichoke hearts.
  3. Combine remaining ingredients and mix with spinach mixture.
  4. Bake for 20-30 minutes.

Chicken Paella

Source: http://www.spain-recipes.com/chicken-paella.html

Chicken Paella Recipe

By Carey Published: July 30, 2012

  • Yield: 1 paella dish (6 Servings)
  • Prep: 30-45 mins
  • Cook: 30-45 mins
  • Ready In: 60 mins

Source: http://www.spain-recipes.com/chicken-paella.html

Ingredients

Instructions

  1. Heat the paella pan with an olive oil layer in the pan. Add chicken once hot and fry for 15 min until cooked and browned. Move chicken to a bowl leaving the oil in the pan.
  2. Add chopped onion & chopped garlic to pan. After 5 min, add the diced tomatoes. After another 5 min, mash the tomatoes with the spoon or skimmer so they lose their shape. Add green peppers and let sizzle for a minute. Add rice to the pan and spread it around. Make sure the rice is coated in a layer of olive oil (add oil if needed). This helps the rice maintain its shape while cooking. Add chicken and broth.
  3. In a mortar, mash a pinch of garlic, parsley and saffron with a little bit of salt. Optional is addition of ground cayenne pepper to the mixture (+/- 1/2 table spoon). Use a few spoonfuls of warm water to collect the mashed spices in a bath. Spill the mixture on the paella pan and shake the pan so it spreads throughout.
  4. After about 5 min, decorate the paella with the the peas and then push the red pepper ribbons on top. Cook until the broth is reduced by half and the rice is still firm but not done. The rice will continue to cook after being removed from the heat.
  5. Tip: Always spread out contents of the pan and fully utilize the space so everything cooks together. Shake the pan for moving contents around. Rotate the pan as needed over the heat.

Three-Cheese Sausage Penne

Source: Brad and Gwynn Morris

Three-Cheese Sausage Penne Recipe

By Carey Published: July 30, 2012

    Source: Brad and Gwynn Morris

    Ingredients

    Instructions

    1. Preheat oven to 350.
    2. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
    3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 2 minutes, stirring to crumble. Add bell pepper and next 6 ingredients (through salt) to pan; saute 6 minutes or until bell pepper is tender. Stir in tomato sauce. Reduce heat, and simmer 5 minutes.
    4. Add pasta to pan, tossing gently to coat.
    5. Spoon pasta mixture into an 8-inch square baking dish coated with cooking spray. Stir in mozzarella and goat cheese; sprinkle with Parmesan.
    6. Bake at 350 for 7 minutes or until bubbly and top is browned.

    Fajita Marinade

    Source: http://allrecipes.com/recipe/fajita-marinade-i/

    Fajita Marinade Recipe

    By Carey Published: July 29, 2012

    • Yield: 2 cups
    • Prep: 15 mins

    Source: http://allrecipes.com/recipe/fajita-marinade-i/

    Ingredients

    Instructions

    1. In a large resealable plastic bag mix everything together.
    2. Add in meat (already cut)
    3. Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight.
    4. Cook as desired.