Tag Archives: parmesan cheese

Spinach Dip Mini Bread Bowls

Wow we have really been neglecting our nummy site!  To be honest, it is so hot down here in NOLA, new recipes have not been a priority.  However, I am going to start making a much better effort!  

Everyone loves a good spinach dip bread bowl and below is a mini version recipe so you don’t have to worry about germs or sharing with others.   It is incredibly tasty and easy.  I served these at a party recently along with Lacy’s (Grandmother Irene Tucker’s) Award-Winning Tomato Cups.  You don’t really need to follow the directions for the spinach dip step by step and feel free to use your own spinach dip recipe.  Season to your liking and enjoy! – ts

10 oz roll of refrigerated french bread loaf
2 Tablespoons extra virgin olive oil
2 Cups baby spinach, coarsely chopped
1/2 onion diced
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 Cup light sour cream
fresh shredded parmesan cheese
2-3 cloves garlic finely chopped
salt and pepper
1/3 cup shredded mozzarella cheese
dashes Worcestershire sauce
dashes hot sauce

1.  Preheat oven to 350 degrees F.  Spray 10 muffin cups with non stick cooking spray.  Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick.  Press each slice into about a 3 inch round, I did this by pressing in between my hands.  Press into the bottom and up sides of the muffin cup.  Set aside.

2.  Heat oil in medium skillet over medium heat.  Cook onions and 1/2 the garlic until soft.  Then add and stir spinach until wilted, about 3 minutes then add rest of garlic, cook and stir for another couple of minutes then turn heat off.

3.  Place cream cheese, sour cream, cooked onion spinach and garlic, Parmesan Cheese, and all seasonings into a medium bowl.  Mix until well combined.  With a medium cookie scoop, scoop dip into each of the centers of bread bowls.  Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven.

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Filed under Appetizers, Bread, Comfort food, Dips, Party food, Snacks

Zucchini Crudo ~ a.k.a. Zucchini Summer Salad

As many of you know, I started a new job this week, and I’m not entirely sure what I’m doing. And as it turns out, I’m not good at being clueless. At work, that is. I’m great at it on the weekends (See: the black eye I gave myself from tripping over Emily’s computer last Friday).

Photo from kissmyspatula.com

Anyway, my confusion over words and acronyms I don’t understand stops now, which is why I chose to dumb-down The Chef’s title of this post from “crudo” to “salad.” That is the speed I’m running on, people, so shift back a gear.

This salad reminds me of a simpler time when my biggest worry was what kind of wine I was going to drink alongside my Chef-prepared farm fresh MFM veggies… also known as  last week. Seems like a year.

Anywho, this salad was fresh and fantastic, and it was the perfect side to the Seared Scallops with Mango Vinaigrette. The adorable baby carrots we had with it didn’t hurt either (recipe coming soon).

Lemon thyme vinaigrette:
1 shallot, minced
3 garlic cloves, minced
2 lemons, zested and juiced
1/3 cup olive oil
1 tsp fresh thyme

  1. Combine all ingredients except oil.
  2. Slowly add oil while whisking.

Zucchini Crudo:
2 lbs zucchini, sliced as thin as possible (a mandoline or the slicer on your food processor is perfect for this)
2 tbsp crushed walnuts
shaved parmesan cheese, about 6 thin slices
salt to taste

  1. Place zucchini in a strainer and sprinkle with salt.  Let it sit for about 10 minutes.
  2. Toss zucchini with dressing and add walnuts. Top with parmesan cheese. Serve cold. With lots of white wine.

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Filed under Italian food, Marinades, Salad, Salad dressings, Sauces, Side dishes, Veggies