Baked Artichoke Spinach Dip

My cousin Karina loves spinach dip. Every Thanksgiving it is requested that the dip be made for her (and everyone else). This year I decided to switch it up a bit to a hot version (baked hot, not spicy hot).

This is another recipe from my favorite channel, the Food Network. And even though it’s a Paula Deen recipe, there is NO butter (unbelievable, huh?)

Ingredients


1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese

Directions

1. Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.


2. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor (Note: I chopped by hand).


3. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top.


4. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.

Bookmark and Share
4 Comments »

Tags: , , , ,

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • Twitter
  • RSS

Guest Blog #2: Stealth Oatmeal Chocolate Chunk Cookies (Courtesy of Linus and his mom)

It’s the Holiday Season and it’s time for giving! Linus (and his mom) have graciously shared their recipe for Stealth Oatmeal Chocolate Chunk Cookies with me! Thanks for the guest blog Linus!I’m still waiting for my cookies in the mail. :)

“I don’t know about you, but I kind of hate oatmeal cookies. They’ve
got this weird texture and people are often tempted to put raisins in
them. But oatmeal is really healthy, so finding a way to integrate it
into cookies is a good way to feel less guilty about eating baked
goods that are approximately 99% butter and sugar. This recipe is the
result of my desire to integrate oatmeal into cookies in a way that
doesn’t make them horrible.

Makes about 16 cookies

Ingredients:

Ingredients

Ingredients

2 sticks butter at room temperature
3/4 cup light or dark brown sugar
1/2 cup white sugar
1 large egg
1 tsp pure vanilla extract
1 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 3/4 cups rolled oats
2 cups chocolate chunks (non negotiable. Don’t use chocolate chips…
they’re lame)
1 cup chopped walnuts (if desired)

Instructions:

1. Preheat oven to 375 degrees

2. Coarsely grind oatmeal using a grinder or food processor

3. In large bowl, cream butter with both sugars, using electric
mixer at medium speed until creamy and lightened in color (about 4
minutes)

4. Add egg and vanilla. Mix on low speed until incorporated

Mix

Mix

5. In a small bowl, stir together, flour, baking soda, salt,
cinnamon and nutmeg. Add to creamed mixture, mixing well. Stir in
oats

adding the chips

adding the chips

6. Fold in chocolate chips and walnuts

ready to bake

ready to bake

7. Drop rounded balls onto ungreased cooking sheets about 2″ apart

fresh cookies

fresh cookies

8. Bake 8-9 minutes for chewy cookies or 10 minutes for crisp cookies

enjoy or share with santa!

enjoy or share with santa!

9. Enjoy with a glass of milk with no guilt (because it’s the
holidays and because your cookies have healthy oatmeal in them)

Happy holidays!”

Bookmark and Share
7 Comments »

Tags: , , , ,

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • Twitter
  • RSS

Pumpkin Bars

Ok first things first, the name is deceiving (even tricked me) as I thought these would turn out more like “bars” as opposed to the cake that it did turn out to be. So expect cake, or bread, or loaf (if you use a loaf pan). But all things put aside, it is so moist and yummy. I ended up eating the unfrosted portions for breakfast!

This is also a recipe I found on Food Network’s site after searching for all things with pumpkin. As you read before, I love all things pumpkin and during this time of year, when the grocery store shelves are lined with canned pumpkin, how can I resist!?

Ingredients

Ingredients for the bars

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Ingredients for the icing
Note: I probably could have cut the icing recipe in half and had enough…

8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F.


2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.

3. Stir together the flour, baking powder, cinnamon, salt and baking soda.

4. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.


5. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.


6. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars. (Note: I would hold off on the icing until you are ready to serve)

Bookmark and Share
Be the first to comment! »

Tags: , , ,

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • Twitter
  • RSS

We are now on Twitter!

Hi everyone!

I just wanted to let you know that you can now receive instant updates of our site from Twitter! Follow us at @melonoat here!

Bookmark and Share
Be the first to comment! »

Tags: ,

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • Twitter
  • RSS

Homemade Dumpling Wrappers

Continued from the previous post, here is the recipe to make your own wrappers. Again, the recipe below is adapted from one of our all time favorite Chinese recipe books, The Key to Chinese Cooking by Irene Kuo. Making fresh wrappers really make a difference in the taste and texture of the final potstickers. You should definitely try it out at least once!

Ingredients
2 cups all-purpose flour
1 cup boiling water

Directions
flour and water flour ball
1. Mix flour and water in a large mixing bowl, until thoroughly mixed and a ball begins to form. (let sit while you make the filling)

2. Dust your work surface (and hands) with flour and pour the dough out onto it. Knead it for about 2-3 minutes, using the heels of your hands, until the dough is smooth. Continue to add some flour if it sticks to the surface or your hands.

wrappers
3. Then, shape the dough into a log and roll it back and forth until it becomes a thin sausage (about 1 inch in diameter and 28 inches long). Cut it into 28 pieces.

roll
4. Take each piece and press down on it with the palm of your hand. On a floured surface, roll it out into round pieces (about 3.25 inches in diameter) until all the pieces are complete.

5. Make dumpling with filling (See filling recipe here)

Bookmark and Share
2 Comments »

Tags: , , ,

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • Twitter
  • RSS

Potsticker Dumplings (鍋貼)

A few weeks ago, I got a request from Cindy for a dumpling party at my place. I host one every once in a while and it’s always a hit.. This time was even better, especially since I had willing volunteers who happily sat and did all the manual labor.. I mean they made beautiful dumplings all evening long. They’re pretty easy to make as the hardest part is getting the filling right and the rest is just folding the dumplings. The best part is that if you make enough, you have leftovers for the rest of the week.

We started using store bought wrappers, but ended up having an excess of filling, so we improvised and made our own wrappers. In case you want the complete homemade experience, I’ve included the wrapper recipe here as well. We usually don’t follow a recipe, so I’ve included the recipe below from one of our all time favorite Chinese recipe books, The Key to Chinese Cooking by Irene Kuo.

If you are lucky enough, or persistent enough, you may be able to join me one day at a dumpling party!

INGREDIENTS

liquid ingredients

Filling Ingredients
Note: This recipe makes ~28 small dumplings. Usually for every lb of meat, I’ll buy 2 packages of wrappers. Usually, I will use 2-3 lbs of meat.

1/2 lb ground pork
1.5 tablespoon soy sauce (if you use reg, you can skip the salt below)
3/4 teaspoon salt
1/8 teaspoon sugar
pinch of black pepper
2 quarter-sized slices peeled ginger, minced (finely chopped)
1/2 cup chopped chives
1/2 cup finely chopped napa cabbage
1 tablespoon cornstarch dissolved in 1/4 cup cooking wine
1 tablespoon sesame oil

wrapper

I bought these wrappers from 99 ranch

DIRECTIONS

Making the filling
1. Using a large mixing bowl, add the meat, soysauce, 1/2 teaspoon salt, sugar, pinch of black pepper, ginger, cornstarch, cooking wine, and sesame oil. Mix thoroughly.

napa cabbage chives
2. In a separate bowl, rinse and drain the napa cabbage. Sprinkle with the remaining 1/4 teaspoon of salt, toss, and let sit for 5 minutes. Squeeze lightly to get rid of excess moisture and add to the meat. Add the chives to the meat.

filling
3. Thoroughly mix the meat with the cabbage and chives.

Making the potstickers

flour
1. Dust your work surface with flour and fill a small bowl with water.

add filling dumpling
2. As demonstrated by Cindy above, take a wrapper and spoon ~ 1 tablespoon of filling onto the wrapper. Dip your finger into the water bowl and circle the edges of the wrapper. Fold the wrapper in half and pinch the middle with your fingers. Then start pinching small overlapping pleats on each half starting from the middle and working your way to the edge. Make sure the dumpling is sealed.

dumpling
3. As you finish the dumplings, you can put them on a lightly floured cookie sheet and put them in the freezer. Once they’ve been in there for ~10 minutes they can be stored in bags for later use.

cook
4. To cook the potstickers, add vegetable oil to a non stick skillet (with a lid) on medium-high heat.  Then place the potstickers (fresh or frozen) into the pan, leaving room in between. Let cook for ~2-3 minutes, until the bottom is browned.  Then add ~ 1/4 cup hot water into the skillet and quickly cover with the lid.  This will allow the dumpling filling to cook. After the water has evaporated, turn the heat down and cook for another 3-4 minutes until the dough and filling are cooked.  Serve with Tao’s Dipping Sauce Recipe (see below) and enjoy!

potstickers

Tao’s Dipping Sauce

sauce

2 parts rice wine
1 part soy sauce
dash of sesame oil
chopped cilantro
dash of sriracha sauce
finely chopped ginger

Bookmark and Share
2 Comments »

Tags: , , , , , , , , , , , ,

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • Twitter
  • RSS

Biscuits with Sausage Gravy

I swear that in a past life somewhere I was a Southern girl because I love all heavy foods, especially biscuits and gravy. One Saturday morning I woke up and all I could think about was making and eating biscuits and gravy- so I did. I adapted the recipe, which was originally in Food &Wine magazine, based on the ingredients I had in my fridge. So here is my adapted recipe, but you can always get the original from the link above.

Ingredients


BISCUITS
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into small pieces [sounded like too much butter for me, so i used 1/2 stick and threw in some shredded cheese]
1/2 cup buttermilk
1/4 cup minced red onion [i skipped this since i had none]
1 large egg, lightly beaten

GRAVY [my edited version]
I used 2 Morning Star vegetarian sausages [cooked and diced]
1/4 medium onion, finely chopped [i used green onion since i had no yellow onion]
pinch of dried parsley
Salt and freshly ground pepper
1/2 tablespoon unsalted butter
1/2 tablespoon all-purpose flour
1 can chicken stock, canned low-sodium broth

Directions

mixture

Make the biscuits:
1. Preheat the oven to 400° and lightly grease a baking sheet. In a large bowl, combine the flour, baking powder, sugar and salt. Using a pastry blender or 2 knives, cut the butter into the flour until it resembles small peas.

mixture knead

2. In a small bowl, combine the buttermilk, onion, egg and sun-dried tomatoes. Stir the buttermilk mixture into the flour just until incorporated. Transfer the dough to a well-floured surface and knead 2 or 3 times.

cut

3. Pat or roll the dough into a 7-inch square, about 3/4 inch thick. Cut the dough into 4 squares and place on the prepared baking sheet.

sheet

4. Reduce the oven temperature to 375° and bake on the center rack of the oven for about 25 minutes, or until the biscuits are golden on the bottom and cooked through.

Tada! Biscuits!
biscuits biscuit

Make the gravy:
Note: This is where I deviate a lot from the recipe since I didn’t want real sausage.

1. In a large skillet, melt the butter. Add the onions, and diced sausage. Add the flour and whisk until lightly golden, about 2 minutes. Gradually stir in the stock and cook over moderately low heat, stirring occasionally, until thickened, about 5 minutes. Season with salt and a generous pinch of pepper and stir in the parsley.

gravy

Putting it all together
Top the biscuits with the sausage gravy and enjoy.

yum

Bookmark and Share
Be the first to comment! »

Tags: , , ,

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • Twitter
  • RSS

Guest Blog #1: Cucumbers and Sam Jang Sauce

Last weekend we threw a dumpling party, at the request of Cindy. Don’t worry, those posts are coming. Anyways, AYoo brought over an appetizer of cucumbers and pepper paste, which I thought was delicious and hit the spot. I’ve been to some Korean restaurants where this sauce is way to salty, but this one was just the right amount.

So of course I asked if he would be my semi-guest blog and send me the recipe and a picture of the sauce. Thanks Ayoo!

“Here’s the recipe for the sauce I had with the cucumbers. Goes good with a lot of korean stuff.” -AYoo

Ingredients

1.5 Tbs Soybean paste (deng jang) (brown tub)
1 Tbs Hot Pepper paste (kouchu jang) (red tub)
1 Tbs sesame seed oil
1 clove minced garlic
sesame seeds
finely chopped green onions
something to go with the sauce: in this case, cucumbers.

Directions
Mix

Bookmark and Share
8 Comments »

Tags: , , ,

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • Twitter
  • RSS
 Page 6 of 10  « First  ... « 4  5  6  7  8 » ...  Last »