Spinach Dip

This recipe is my latest feature for Hinton Voice and appeared in their December 6th, 2012 issue!  :)  

[With the holidays fast approaching, most of us are bound to attend a gathering or two.  Spinach dip is an appetizer that is usually a hit at any event, and it’s one of my personal favorites.  Luckily for me, someone usually brings this dip so I’m set.  Well this year, I vowed to be that someone.

There are SO many variations of this popular recipe, but I chose to use a simple version that focuses on bring out the flavors of the spinach, without overpowering it with too many other ingredients.  No matter the dish, I always like to sautéing the vegetables to help bring the flavors to life, and this recipe is no exception.

I also used my favorite go-to base for hot dips, which consists of cream cheese and mayonnaise.  As long as you have this part taken care of, the next ingredients you add are extremely flexible. For this step, it’s really important to use real mayonnaise and not Miracle Whip.  While the tang of Miracle Whip can be great as a stand-alone sauce, it can be quite overpowering when combined with other ingredients.

One of the best parts about spinach dip is that it tastes great both hot and cold.  For a cold dip hollow out an Italian round bread and use it as an edible bowl.  For a hot dip, spoon dip into your favorite oven proof dish and serve warm with tortilla chips or crusty bread.  Hot or cold, no matter the event, spinach dip is sure to be a star.]

Ingredients

- ½ tsp. olive oil

- ½ small onion, diced

- 2 cloves garlic, minced

- 1-10oz package fresh spinach

- 1-8 oz. package cream cheese

- ½ cup mayonnaise

- ½ cup plain Greek yogurt or sour cream

- 1 - 4 oz. can water chestnuts

- 3/4 cup mozzarella cheese, divided

- 1/3 cup parmesan cheese

Directions 

Pre-heat oven to 375 degrees.

In a large saucepan, set to medium heat, sauté onions and garlic in olive oil until onions are slightly translucent.  Coarsely chop spinach and add to saucepan in a couple of batches so not to overcrowd.  Stir often until spinach is completely wilted.  Remove from heat and let cool.  Strain as much liquid as possible from the spinach (there will be a lot!).

In a separate bowl, combine cream cheese, mayonnaise and Greek yogurt – whip with a fork or electric mixer until smooth. Add spinach mixture, grated mozzarella cheese and chopped water chestnuts – stirring until just combined.  Let dip rest in fridge for a minimum of 2 hours to allow the flavors to meld together.

Top with remaining mozzarella and grated Parmesan cheese and bake in preheated oven for 20-30 minutes, until dip is hot and bubbling, and the Parmesan cheese has turned golden brown.  Serve immediately.

Enjoy!

- Nutritional Info (per 1/4 cup) -

Calories - 145   Fat - 12    Carbs – 4     Protein - 5   Fibre – 1

Garlic Toast

I know garlic butter and garlic bread are fairly simple recipes, but I know far too many people who purchase the expensive store bought loaves, and it really is SO easy to make at home.  Other than the french bread, you likely already have all of the ingredients at home already!   We had this bread the other night when we had Uncle Frank over for our first BBQ of the season - it went fantastic with our starter cesaer salad, and not a single piece remained at the end of the meal.  Ingredients - 1/2 recipe for garlic butter - 1 loaf of french bread (or your favourite loaf of choice) Directions Place oven on broil.  Slice french bread at an angle for maximum garlic butter coverage. I usually use a brush to coat the bread, but use whatever your comfortable with.  Place on a baking sheet in pre-heated oven.  Watch very closely as it will be done very quickly - as soon as it turns golden brown around the edges.  We love this recipe for French Onion Soup (replacing the garlic butter with cheese of course).
Enjoy!

Garlic Butter

Not only is this my first recipe of the year that is "summery" it's also the first recipe of the year that I am using freshly grown goods!  While the garlic we're growing at our local community greenhouse plot isn't quite ready, the parsley that I've been growing on my windowsill in my office is doing awesome!  I purchased it as a baby plant from the Farmer's Market last month, along with dill and basil, all of which are doing awesome.  I can't wait to make this recipe with fresh garlic too!  :) Ingredients - 1/2 cup butter - 2 cloves of garlic (use more or less depending on personal preference) - 1/4 tsp granulated garlic (I like it to be extra garlicy - pinch of fresh parsley, plus more for garnish - squeeze of fresh lemon juice.  Directions Mince garlic and parsley until fine.  Whip into butter and granulated garlic until well combined.  Add a squeeze of fresh lemon juice. 
Enjoy!

Coconut Shrimp w/ Sweet & Spicy Dipping Sauce

This marks my fourth recipe featured in the Hinton Voice.  I am really excited to share this recipe with you all - and I can't wait to make it for the seafood lovers in my life! 

[It was while dining in Jasper last summer that I first fell in love with coconut shrimp.  As a huge fan of coconut, I’ve always been intrigued whenever I see it on a menu, but never quite adventurous enough to try it.  For some reason I had it in my head that coconut shrimp would be overwhelmingly sweet, but that is not the case at all.  The buttery breadcrumbs paired with the delicate sweetness of the coconut and juicy shrimp creates a flavor combination like no other.

I knew immediately after trying this dish (and paying a ridiculous amount of money for it) that I would have to try re-creating at home… am I ever glad I did!  At less than $2 per serving, this recipe works out to be a mere fraction of what you pay in a restaurant or even in the frozen section of your grocery store. 

I was surprised at how easy it was to make from start to finish – and other than the shrimp, I already had all of the ingredients at home.  I used a basic chicken finger recipe substituting coconut in place of ½ the breadcrumbs.  I found that panko (a coarse, Japanese style breadcrumb) works best for this recipe.] 

Ingredients

- 12 raw shrimp, deveined (I used 30-41/lb)

- 1/4 cup panko

- 1/4 cup coconut, unsweetened

- 2 tbsp all purpose flour

- 1 egg, whisked

- 2 tbsp butter

- 2 tbsp olive oil

Dipping Sauce

- ½ cup apricot jam

- 1 tbsp rice wine vinegar

- 1/2 - 3/4 tsp crushed red pepper flakes

Directions

Combine ingredients for dipping sauce and set aside.

Get three small bowls and line then up in a row.  Place flour in the first bowl, egg in the second bowl, and panko and coconut in the third bowl.

Peel the shrimp leaving the tail intact. This is surprisingly simple to do - I found it easier to lightly squeeze the base of the tail with one hand, while peeling the rest of the shrimp with the other.  This helps keep the tail securely in place.

Dip the shrimp in the flour, then in the egg, and then finally into the panko/coconut mixture.  Dipping the shrimp in flour first better enables the batter to stick to the shrimp.

Pre-heat a frying pan over medium heat – melt 1 tbsp butter and then add 1 tbsp olive oil.  Once the butter and oil is heated, place half the shrimp in the pan and cook 2-3 minutes on each side, until lightly golden brown.  It is important not place too many shrimp in the pan so you don’t overcrowd it – this will help ensure that all of the pieces cook evenly. 

Place cooked shrimp on a plate lined with paper-towel.  Take an additional piece of paper towel and wipe out your pan and start with fresh butter and oil.   Repeat this process until all of your shrimp are cooked.

Tip:  to save on calories and fat try baking the shrimp instead of frying.  Simply place shrimp on a lightly greased baking sheet and cook in a pre-heated 425-degree oven for 10-12 minutes (be sure to flip shrimp over halfway through).

Enjoy!

- Nutritional Info (6 shrimp - baked) -

Calories - 225  Fat - 12    Carbs – 17     Protein - 16   Fibre – 3

- Nutritional Info (6 shrimp - fried) -

Calories - 345  Fat - 26    Carbs - 17     Protein - 16   Fibre – 3

- Nutritional Info (1 tbsp sauce) -

Calories - 44  Fat - 0    Carbs - 12     Protein - 0   Fibre – 0

Shrimp Cocktail w/ Homemade Seafood Sauce

Ingredients
- 6-12 prawns, peeled and de-veined
- 2-3 iceberg lettuce leafs
- green onion for garnish (optional)

Seafood Sauce
- 6 tbsp ketchup
- 2 tbsp horseradish sauce
- 2-3 drops worcester sauce
- squeeze of lemon

Directions

Seafood Sauce

Combine ingredients (ketchup, horseradish sauce, worcester sauce, and lemon) in a small bowl.  Set aside.

Chop lettuce and line the bottom of a martini glass (about half full).  Top with seafood sauce.  Arrange cold shrimp on top with tails hanging off the side of the glass.  Garnish with chopped green onion.

Enjoy!

- Nutritional Info (per shrimp w/2 tsp sauce) -

Calories - 18  Fat - 0     Carbs - 1     Protein - 1    Fibre - 0

Coconut Chicken with Apricot Dipping Sauce

I have always been a huge fan of coconut.  I love every aspect of the coconut.  Fresh, dried, raw, cooked, in juice, in an oil.  It was only natural that I would end up trying coconut in a savoury dish.  I was quite pleased with the results. 

Ingredients
- 2 chicken breasts
- 2 eggs, lightly beaten
- 3/4 cup all purpose flour
- 1 pkg unsweetened coconut

Apricot Dipping Sauce
- 6 tbsp apricot jam
- 3 tbsp honey
- 1 green onion

Directions

Cut chicken breasts into strips (about 5 per breast).

Place flour, eggs, and coconut into separate medium bowls.

Dip chicken strips in flour.  After all chicken is coated, dip strips into eggs, and then coconut.

Bake in 420 degree oven for about 20 minutes, or until coconut is golden brown.

Apricot Dipping Sauce

Mix apricot jam and honey, heat in microwave for 20 seconds.  Top with chopped green onion.

Enjoy!

Meatballs with Sweet & Sour Apricot Sauce

 Meatballs with Sweet & Sour Apricot Sauce

Ingredients

- 2 eggs

- ½ cup minced onions

- 2 lbs Ground Beef

- 1 cup Seasoned dry breadcrumbs

- 2 tsp Salt

- 4 tbsp Butter

- 2 tbsp Olive oil

- 12 oz 1 jar Apricot jam

- ½ cup  Bbq sauce

- Cubed Mozza Cheese


Directions

Meatballs:

Put 2 eggs into a large bowl; beat gently with fork, set aside.  Add ½ cup minced onions.  Add to eggs along with 2 lbs ground meat 2 tsp salt and 1 cup dry seasoned breadcrumbs.  Mix with clean hands.  Scoop 1 round tablespoon of meat and roll into balls with your hands.  Add a small square of mozza to centre.

In a Large frying pan med heat 1 tsp butter and 1 tbsp olive oil brown 2-3 minutes 1 side.  Cook 6-7 minutes total.  Transfer to large flat baking dish. 

If you are cooking several meatballs and are reusing the pan, wipe out pan with paper towel add another 1 tbsp olive oil, 1 tbsp butter each time.

Sauce:

In a medium size bowl melt 2 tbsp butter in microwave (about 20 seconds).  Add 1 – 12 Oz jar of apricot jam and ½ a cup of your favourite bbq sauce.  Wisk until blended.  Pour over meatballs.  Bake in a preheated 350 degree oven for 30 minutes or until sauce is bubbly.

Enjoy! 

- Nutritional Info (per 10 meatballs) -

Calories - 214     Fat - 1 0    Carbs - 9     Protein - 21    Fibre - 0

- Nutritional Info (per tsp sauce) -

Calories - 0     Fat - 0     Carbs - 0     Protein - 0    Fibre - 0