This recipe is a recipe from Southern Living that a friend introduced me to. I don't like turnip greens, but I love this recipe. It's like a spicier spinach dip and has been devoured at every time I make it. I usually serve it with Townhouse Corn Bread Crackers, but multigrain crackers or tortilla chips will work as well.
I also try to make it a bit healthier by subbing low fat items instead of the full fat versions. Enjoy!
Prep: 15 min., Cook: 20 min., Broil: 5 min. Transfer the dip to a 1- or 2-qt. slow cooker set on WARM so guests can enjoy this creamy dip throughout your party. To make it spicier, serve your favorite brand of hot sauce on the side.
Ingredients
- 5 center cut lower fat bacon slices, chopped
- 1/2 sweet onion, chopped
- 2 garlic cloves, chopped
- 1/4 cup dry white wine
- 1 (16-oz.) package frozen chopped turnip greens, thawed
- 16 ounces 1/3 less fat cream cheese, cut into pieces
- 1 (8-oz.) container light sour cream
- 1/2 teaspoon dried crushed red pepper
- 1/4 teaspoon salt
- 3/4 cup freshly grated Parmesan
Preparation
1. Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.
2. Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish. Sprinkle evenly with remaining 1/4 cup Parmesan cheese.
3. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon.
12:11 PM
| By:
Mama*P
Category:
Dressing
,
Salad
I've been on a homemade salad dressing kick for a while now and this is my absolute favorite dressing. It's an apple cider vinaigrette dressing and it's awesome!
The salad consists of mixed greens, thinly sliced purple or yellow sweet onions, thinly sliced cucumber, halved grape tomatoes, feta cheese, a sprinkling of walnuts and the apple cider vinaigrette. YUM!
The dressing:
2 tablespoons Grey Poupon Mild & Creamy Dijon Mustard (Made with white wine)
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup apple cider vinegar
2/3 cup vegetable oil
1. Whisk the mustard, sugar, salt, pepper and vinegar together in a bowl.
2. Slowly drizzle in the oil, whisking constantly, until thickened.
3. Adjust the seasonings to taste.
4. Store covered in the refrigerator for up to 2 weeks.
I'm am making these VERY soon. Don't they look AMAZING?! I found this recipe on The Pioneeer Woman's web site.
11:01 AM
| By:
Mama*P
Category:
Side Dish
,
Vegetarian
Source: The Recipe Place
Yield
Makes 8 servings
Ingredients
3 pounds carrots, sliced 1/4 inch thick on the diagonal
1/4 cup maple syrup
2 tablespoons unsalted butter
Kosher salt and black pepper
Preparation
Prepare the carrots. In a large skillet, combine the carrots, syrup, butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook the carrots by bringing to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, 12 to 15 minutes. (If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.)
I going to try this next week but with low fat ricotta, 2% mexican cheese, and mild Ro-tel.
Source: The Recipe Place
I got this recipe from the May/June 2010 issue of Cooking with Paula Deen.
1 (15-ounce) can of black beans, drained & rinsed
1 (15-ounce) can whole kernel corn, drained & rinsed
2 (10-ounce) cans diced tomatoes with green chilies, drained
1 cup ricotta cheese
1/2 cup sour cream
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1 cup Mexican-style cheese blended
Preheat oven 375 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray.
In a large bowl, combine beans, corn & tomatoes. In a small bowl, stir together ricotta, sour cream & cumin. Place 2 tortillas on the bottom of prepared loaf pan. Spread about 1/3 cup of the ricotta mixture over tortillas. Top with about 1/3 cup black bean mixture. Sprinkle with 1/4 cup cheese. Repeat procedure 3 times.
Bake for 20 minutes or until heated through & cheese is melted.
***I used flour tortillas instead on corn. Plus added some garlic salt to the ricotta mixture.
10:52 AM
| By:
Mama*P
Category:
Chicken
Source: The Recipe Place
2 cups sour cream (16 oz.)
2 tsp lemon juice
1 tsp Worcestershire sauce
2 cups crushed seasoned croutons
2 lbs. boneless skinless chicken tenders
1/4 cup butter, melted
In a shallow boel, combine sour cream, lemon juice, and Worcestershire sauce.
In another shallow bowl, add croutons.
Dip chicken tenders in sour cream mixture, then coat with croutons.
Place on a greased baking sheet.
Drizzle with butter.
Bake at 400 for 20 minutes or until chicken is no longer pink.
Serve with your preferred dipping sauce.
10:48 AM
| By:
Mama*P
Category:
Chicken
INGREDIENTS:
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips (sometimes you can find prepackaged chicken fingers for less than the regular packaged ones, and it's less work!)
2/3 cup Original Bisquick mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt (I like the garlic salt)
1/2 teaspoon paprika
1 egg, slightly beaten
3 tablespoons butter or margarine melted (I actually don't use this...I think it makes them more crispy if you don't).
DIRECTIONS:
Preheat oven to 450 degrees.
Line cookie sheet with foil.
Spray with cooking spray.
In 1-gallon resealable plastic food-storage bag, mix Bisquick mix, cheese, salt and paprika.
Dip half the chicken strips into egg.
Place in bag of Bisquick mixture.
Seal bag; shake to coat.
Place chicken on cookie sheet.
Repeat with remaining chicken.
Drizzle butter over chicken (again, optional).
Bake 12 to 14 minutes, turning halfway through the time, until no longer pink in center (I usually go the 14 mins if they are bigger, just to be safe).
These are a good alternative if you can't fry/don't like to fry, want something a little healthier, and love chicken fingers (i.e. me)!
