27 January 2011

weekend update

happy monday wednesday thursday everyone!  how was your weekend?  whew!  i am getting this out just in time for another weekend.  last weekend was busy but packed with fun!

we started the weekend off with a friend's birthday party.  i made yummy artichoke and green chile dip.  my mum and i love whipping this dip up for special occasions, which is not limited to a birthday.  it could also include the first day of autumn, election day, a new episode of office, thursday etc.  this dip is always a crowd-pleaser, plus it takes 4 ingredients on hand and i bet you have at 2 of them in your pantry.  also the fanciest kitchen gadget you will need is a can opener.  let me just say right now that this is not healthy, i am real sorry for that.  please trust me that when you take a bite you will forget all about that. 

since super bowl is coming up (though i would rather not talk about it right now, it's a sore spot since my bears lost)  i thought i would share this recipe with y'all.  saying y'all brings out my southern hospitality side, just go with it. 

here's the line up: mayo, green chile, parmesan cheese and artichoke hearts

so let's begin! first a quick note, when i make this dip i mix it in the same bowl i bake it in.  if that option is available to you, please utilize it, less dishes makes for happier people.

chopped artichoke hearts

grab the artichoke hearts, after opening the can, rinse in a colander (or a berry washer like i have-it is similar to the one that my mum has been missing).  most artichoke hearts come in a brine which is full of added salt which is poison according to my mum (and she is right).  not wanting to serve poison, i wash the salt away.  wait..this is sounding healthy. 

before baking
add all ingredients, mix well.  put in an oven-safe container (if you weren't mixing ingredients in one already) .  bake at 375 degrees for 20-25 minutes. 

taste.  repeat.  taste.  repeat.  go grab your husband to help him taste.  repeat.  taste.  repeat.  just look at the crisp, cheesy layer on top!

the locksmith approves.  whew.  it's not just me.  taste again. 

the dip was a hit at the party.  i think i will use the left overs to make panini sandwiches for lunch this week.  i also added some dip to our scrambled eggs...i don't know how i feel about that.  i am still processing it but i think i want to say don't try it.  the eggs were a strange texture.

saturday i hosted a cookbook club at my house.  my friends and i had been tossing around the idea for awhile and we finally got the ball rolling.  it was so much fun.  i will post more details later but basically it's a book club but instead of reading a book you cook your way through a cookbook- with friends.  it was such a fun time. 

after cookbook club, the locksmith and i met some friends for a little more love.  it was the best so far!

cake batter frozen yogurt  with cinnamon toast crunch, capt'n crunch and fruit pebbles (insert choir of angels singing).  oh yeah and that's a waffle cone bowl.  the yogurt is low-fat so don't judge.

the locksmith played it safe with the non-dairy option- mixed berry.  it wasn't as good as his last concoction but he survived without incident this time so we can call that a success. 

and to round out the weekend i took a sewing class on sunday! i was so nervous- like the first day of school.  the locksmith walked me into the class.  none of the other girl's husbands dropped them off so i was a bit embarrassed.  it turned out to be so much fun that i signed up for two more classes!

so there you have it-our weekend.   i laughed, i cried, i was domestic.  it was wonderful

below is the recipe for the dip:
1 cup mayo
1 cup artichoke hearts
1 cup parmesan cheese
1/2 cup green chile

mix all ingredients in a bowl.  bake at 375 degrees for 20-25 minutes.  have the best dip at the super bowl party.  go home with an empty bowl.  repeat.


coco plum

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