...for Katie and her followers

My blogging comrade, Katie, posted her Wednesday Hodgepodge today, and mentioned that her favorite "sauteed in garlic and butter" food is something I made!!  Here's the deal, I have to give the real credit to the Food Network!  The spinach-artichoke nachos I made for our friend Tara's baby shower ..... recipe came right out of my spiffy little 50 Nachos book!  (Every magazine comes with a mini cookbook of 50 recipes for one item... for instance, 50 pancakes, 50 burgers, 50 nachos..... you get the picture.)

Anywho, many thanks to the Food Network for the super recipe(s) - and many thanks to Katie for the shout out!

What you will need

• An oven
• A stove
• A skillet
• A scraping spatula
• A spoon
• Some Parmesan cheese (this should be grated - so either buy it that way, or grab a grater)
• A couple of cloves of garlic
• Butter
• Heavy cream
• A measuring cup
• A sharp knife
• Cutting board
• Garlic press (optional)
• Worcestershire sauce
• Lemon juice
• Salt and Pepper
• 12 cups of fresh spinach (If you think I really measured this, you're nuts! Most of the recipe provided by FN doesn't have measurements, I just bought the bag of spinach, chopped it up, and added heavy cream and other ingredients accordingly - just check the texture and flavor)
• 1 can of artichoke hearts - water packed (I also didn't measure this, but they want you to use 1 cup)
• Shredded mozzarella
• Tortilla chips (I used Tostitos Scoops - at the shower, we served these as an appetizer.  The Scoops made them nice for non-spillage!  But, by all means, use what you like!)
• A baking sheet
• Can opener
• A colander
• A sink with running water that is suitable for drinking
• A clean kitchen towel

Okay, as usual, I'm hoping I mentioned everything you will need.  Sorry if I didn't actually succeed. 

Let's do this!

1. Fire up the oven to 475 - let it heat up while you're concocting.
2. Do some prep-work.  Dump the spinach in the colander, run it under the water - give it a really nice rinse.  Spinach is dirty, people!  I don't care if it says triple-washed.  Set the spinach aside to drip - or if you are in some kind of hurry, spread out your kitchen towel, drop the spinach on, roll it up, and allow the towel to soak up the excess water.  In the mean time - chop your garlic if you don't have a garlic press.... and/or grate your Parm if you didn't buy it grated. (You'll need 1 cup of grated Parmesan if you're doing the hard work yourself.  I'll be honest, I buy mine grated for this.)  Once the spinach is (mostly) dry - give it a rough chop.
3. When your colander is available for action again, open the can of artichoke heart, dump them in the colander, and give them a rinse.  Let them drain while you continue.
4. Heat your skillet - really, medium is enough - and add butter.  The original recipe doesn't specify how much - so clog your arteries a little or a lot (I choose a lot!)
5. When the butter is nice and melty, smells delish, and starts to get bubbly, toss in your chopped garlic, or use your press on a couple of cloves right over the skillet.  (When I said "a couple"  I'm sure I used more than 2.... more like 4)  Use your spatula and give the butter and garlic a whirl.
6. Add the spinach, about 1/3 cup of heavy cream, your Parmesan, some Worcestershire, lemon juice, and salt & pepper.
7. While your mixture is cooking, stir it occasionally, grab the artichoke hearts and give them a quick chop.  When the spinach is wilted, toss the artichokes in, turn the heat off, and make sure everything is incorporated well.  (Note - at this point, if you need more liquid, add some, and continue cooking until you get the consistency you want - same goes if you have too much, just keep  the heat on while your spinach-artichoke mix thickens up.)
8. At this point, if you aren't using Scoops, then spread your chips out on the baking sheet, and spread the topping on.  If you are using Scoops, use a spoon to fill them, and place them on your baking sheet.  (Did I mention, the Scoops route makes clean-up easier....)  Sprinkle the nachos with shredded mozzarella, and toss them in the oven for about 7 minutes, or until the cheese is melted.  Done and done!

Just a note, I'm sure that this would also work as dip, too.  Just pour the topping into a baking dish, top it with cheese, toss it in the oven to melt the cheese, maybe heat the chips if you're feeling really nice.... your choice!

Hope you all enjoy!  I know Katie will!!!  The recipe will be indexed in phoodos along with the other past recipes.  Hope you'll follow, or at least make a stop by now and then!  Glad to have you all!  And, if you get any - please (sausage) link up!

The Food Network - 50 Nachos - Spinach-Artichoke (20)

<http://www.foodnetwork.com/recipes-and-cooking/50-nachos/index.html>

....this is the summer of the strawberry panty wetter!

Let's simplify this explanation.... I have a garden,with an abundance of basil.... I decided to come up with a cocktail to use some of it... okay most of it!  To explain the rest.... My favorite local band, The Swamp Tigers, are the headliners in my summer, maybe my year.  I'm not sure yet, but I can't seem to get enough of them lately!  That doesn't exactly explain things for you, though... the guys have mentioned that Blake's bass has been referred to as "the panty wetter".

Anywho, I made a delicious summer drink, THE drink of my summer.  ... so, the first night that I made this delicious concoction for myself, I was rocking a pretty sweet buzz!  Somehow, despite my intoxication, I managed to pull together a Swamp Tiger's inspired name for this strawberry-basil deliciousness in a glass - The Swamp Tigers and the drink are the only items necessary to explain my summer!  So, perhaps you should mix up a pitcher of strawberry panty wetters for yourself the next time you want the perfect summer night drink (not that PBR isn't the perfect summer night drink!  maybe you just need/want something other than beer - and I promise, this is NOT just a girly drink!  My family is full of hardcore beer dudes - most of them have tried it, and agree it is delish!) ... and DEFINITELY go catch the Swamp Tigers!

So, I think I am done with the pre-recipe ramblings, on with it!

What you will need

• A pitcher or two (2 Quarts will probably be a good size)
• Some strawberries
• A measuring cup (metric measurement is kinda necessary)
• A bunch of fresh basil  (if you want to forgo the cost at the grocery, I'm happy to share - come by the house, I have more than enough to share!  Honestly - I will give you a start of your own if you want!)
• Some sugar
• A potato masher, or a muddler
• A sharp knife
• A cutting board
• A sink with running water [(soap, and towel too... you will want to wash your hands, this gets sticky!) That's what he said!]
• Some prepared lemonade of your choice - we will say a quart (I use Country Time Pink Lemonade mix)
• Some gin
• Something to stir with

Alright, I think that is everything you need, other than some ice and glasses - and straws if your intentions include getting trashed!

Let's do this!

1. Rinse the strawberries and give them a slice.  Put the sliced strawberries in the bottom of the pitcher, and top them with a healthy dose of sugar.  (I add the sugar to ensure that the strawberries will be sweet - just guess on the amount of sugar by tasting the berries after smashing.)
2. Smash the berries with the potato masher or muddler.  Taste them to make sure that they are sweet enough, then set the pitcher aside. (Don't be gross, make sure you use a clean spoon, or clean hands - and don't double dip, sicko!)
3. Rinse the basil leaves, slice them in thin ribbons (that's a chiffonade for you fancy chefs out there) and stir the basil into the strawberries.
4. Add  200mL of gin to the berries and basil.  Then, stir in a quart of lemonade.
5. Let the flavors marry together for about an hour before serving.  Longer won't hurt!  **Disclaimer, beware of the strawberries the next day, they soak up the gin, and they WILL get you jacked up!**
6. When you are ready to serve, keep a stirring utensil handy. The strawberries sink, and the basil floats - just give it a stir before pouring so every glass will have gets some goodies!

I hope you enjoy!  Be sure to share your sausage links - and you'll have access to this recipe and other past recipes through the phoodos page!  And don't forget to check out The Swamp Tigers!! (Perhaps you'll be sharing your own ST-inspired recipe, too!)  Also, be on the lookout for Tequila Lime Wings and Carolina-style Slaw!  Happy Summer!

...one for the surrogate brother

So, my forever surrogate brother has developed a sort of cooking illness.  He wants to learn, I want to share my knowledge with him, but he is totally in to baking, which I mostly suck at.  I have been working really hard on my baking skills in my time off.  (By the way, sorry for the absence.  I got a new job, I am adjusting my schedule, but I haven't stopped cooking!  I have just had to take a leave of absence from posting until I figure out when I can do it.) He inspired me - I got a photo of muffins that he baked, I was so proud!  So, a recipe to share with FSB - strawberry muffins with cream cheese drop icing.  This is a family recipe for strawberry bread.  So if any of you out there remember it from the KC's Sub Shop days, do enjoy!

What you will need
Some all-purpose flour
Baking soda
Granulated sugar
Salt
Cinnamon
Strawberries (you can use fresh or frozen, frozen will give a more consistent result)
4 large eggs
Some vegetable oil
Cooking spray or butter to grease the pans
2 loaf pans or two muffin pans
A mixer
A whisk
A couple of measuring cups
Measuring spoons
An oven and hot pads/oven mitts
Something to smash with - like a potato masher (heavy duty one) or a mix n chop
Mixing bowl(s)
8 ounces of cream cheese
A pound (yes, a pound) of confectioner's sugar
1/3 cup heavy cream
A couple of scraping spatulas

I think that is everything, unless you want to use a cooling rack for cooling purposes.  It isn't a horrible idea.  Oh, also keep your sink, soap and hand towel on standby after you deal with the raw eggs.  Safety first!

Let's do this!

1. Wash your skanky hands.
2. Preheat the oven to 350.
3. Use measuring cups and a measuring spoons to dump these items into a mixing bowl:
• 3 cups of flour
• 1 teaspoon of baking soda
• 2 cups of granulated sugar
• 1 teaspoon of salt
• 3 teaspoons of cinnamon
4. Whisk your dry ingredients together to break up any lumps in the flour.
5. Then, break the eggs into a separate bowl or measuring cup, and use the whisk to beat the hell out of them.
6. Dump the eggs in with the dry ingredients, and follow that up by adding 1 1/4 cups of vegetable oil.
7. Quickly smash the strawberries in a separate bowl, then add them to the other ingredients.  Hit it all with the mixer until everything is well incorporated.
8. Grease your pans with butter or cooking spray.
9. Use your scraping spatula to make sure you get all of the batter into the pans and out of the bowl.  (sometimes those strawberries like to stick to the bowl)
10. Pop the filled pans into the oven for about an hour.
11. Please allow your loaves to cool completely before attempting to ice them.  Better yet, if you are really making these into loaves (I made mine into muffins) I would suggest that you just serve the icing on the side.
12. Make some icing, mmmmkay!
1. Whip the cream cheese with the mixer until it looks light and fluffy.
2. Slowly add the heavy cream, allowing it to incorporate into the cream cheese.
3. Once the cream is incorporated, slowly add in the confectioner's sugar in small amounts until it has all been added and you end up with icing.  (Don't dump it all in at once.  Breathing in sugar particulates seems cool, but it isn't!  Delicious, yes!  Good for the lungs, probably not.)
13. Okay, so slice the bread when it is cooled, or serve it up as muffins if you prefer (I guessed on the bake time when I did muffins - just keep an eye out after about 12 minutes.)  Store the icing in the fridge and serve it on the side if you chose bread-style. (Hello, maximize the icing to bread ratio!!)

I hope everyone enjoys, and hopefully there will be more recipes to come soon! As always, please share any comments, and sausage links!  And you'll find this archived in the phoodos section!