if you were there last New Years Eve... you've had this and been obsessed ever since!
8 oz. cream cheese
1 c. mayo
1 14 oz. water packed quartered artichoke hearts, DRAINED
1 small can chopped green chili's
4 oz. shredded parmesan cheese
In a bowl, smash with fork, cream cheese and mayo. Add artichoke hearts and green chilies and keep smashing.
Add parmesan cheese and mix in.
Put in a quiche dish or pie pan and bake at 350 degrees for 30 minutes. Serve with Tortilla chips. Mmmmmmm...
Cook's notes:
*I use 1/3 less fat one - sometimes called Neufchatel or something like that and can not tell any difference from making it with full fat cream cheese. The fat free one makes it gross!
*If you can only get whole artichoke hearts, it isn't the end of the world - it's just more work.
Use about 1 1/2 lbs of flank steak or cut up sirloin per batch 3 T. oil (I used Canola) 1/4. c. soy sauce 1/4 tsp. garlic powder 1/4 tsp. ground black pepper 1/4 tsp. ground ginger 2 tsp. brown sugar
Put it in a ziploc and mush it around a bit so as to dissolve sugar and mix ingredients. Add the meat, and marinate it overnight, turning the bag over a couple of times. I've marinated it for as little as 4 hours and it still tastes great.
In a pan, combine sugar and water.Bring to a boil for 2 min. stirring constantly.Add almonds.Pour onto a greased cookie sheet.Bake at 350 degrees for 10-20 min. or until lightly golden.
Dressing
½ cup white sugar
¼ cup apple cider vinegar
1 tsp. paprika
1 tsp. Worcestershire sauce
½ cup vegetable oil
1 tbl. Poppy seeds
Mix all dressing ingredients together.Toss salad with dressing and almonds.Serve immediately.Enjoy!!!
Place all ingredients in crock pot and simmer on low all day (8-10 hours).Shred or chunk chicken about an hour before serving; continue to simmer.Serve over rice, mashed potatoes, noodles, or toasted French bread.Make a big pot and freeze it for several dinners.
5 large tart apples (I used Granny Smith) peeled, cored, and thinly sliced lengthwise
1/3 cup crystallized ginger, finely chopped
1 cup fresh cranberries, coarsely chopped
Finely grated zest of 1 lemon
3 tablespoons. all-purpose plain flour
1 cup granulated sugar
¼ teaspoon salt
¼ teaspoon ground allspice
3 tablespoons unsalted butter, cut into smalls bits
2-3 tablespoons heavy (double) cream
1-2 tablespoons demerara sugar or raw sugar (I used baking sugar)
Directions:
- Preheat oven to 425°F (220°C).
- On lightly floured surface, roll out the larger pastry portion into an 11-inch round. Fit carefullyinto a 9-inch pie pan. Trim the pastry so there is about 1 inch overhang. Fold the overhand under and press it down against the pan rim. Roll out the remaining pastry dough into a 10-inch round for the top crust. Set the prepared pie pan and top crust aside.
- In a large bowl combine the apples, ginger, cranberries and lemon zest. In a small bowl toss together the flour, granulated sugar, salt and allspice. Add to the bowl of fruit and toss well. Arrange the fruit in the prepared pan, pilling it high in the center. Dot with the butter (I left this out). Brush the pastry rim with water and lay the top crust over the fruit. Press down around the rim, then trim and flute or leave a plain edge. Make 2 or 3 slits in the top.
- Press together the pastry scraps and roll out 1/8 inch thick. Cut out leaf and berry shapes and use to decorate the pie. Brush the top with cream where you wish to place decorations. Press the leaves and berries in place. Lightly brush the crust, including the decorations, with cream. Sprinkle with the demerara or raw sugar.
- Cover the edge with foil to prevent from over browning. Bake for 15 minutes. Reduce heat to 350°F (180°C) and continue baking until the crust is golden and the fruit is tender when pierced through one of the slits, 50-55 minutes longer.
- Transfer to a rack to cool. Serve slightly warm or at room temperature. Accompany with whipped cream.
