Christina's Famous Spinochi

3-4 garlic cloves minced or 1 1/2 tsp minced garlic
2 cups mozzarella grated cheese
1 cup grated Parmesan cheese (fresh is best)
1/2 cup mayo
1/4 tsp. pepper
14 oz. can artichoke hearts (mush and break apart but DON'T drain!)
8 oz. cream cheese softened
5 oz. frozen spinach (press water out after dethawing or dry on paper towel.)

Directions:
Mix all ingredients together by hand or on low with a hand mixer. Place in a 9 inch pie pan or 9 inch square casserole pan. Place a cookie sheet underneath and bake at 350 for 30-35 minutes until hot an bubbly. Broil for a few minutes longer if you want a golden top. Serve warm with tortilla chips, vegetables, or baguette bread slices. Enjoy!

Homemade Pita chips

The girls and I had fun making these pita chips, they turned out great!  Careful not to overcook.  I have a favorite hummus recipe I will add later but this one also looks good.
xoxo
Christina

Easy Hummus and Pita Chips

This wholesome dish shows off the flavors of the Middle East

by Judith Fertig, Photographs by Bill Milne
 

Our tasty combo of savory dip and lightly seasoned, baked chips makes a great snack after school or sports practice. It's a tastier alternative to store-bought varieties and so simple to make that kids can do most of the steps — blending ingredients in a food processor, cutting pita chips — with little help. If you're lucky enough to have leftovers, the dip also makes a delicious sandwich spread.

Ingredients

• For the Hummus:
• 1 lemon
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1/4 cup tahini
• 2 cloves garlic, minced
• 1 teaspoon vegetable oil
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon salt

• 1/4 cup water
• Olive oil and chopped Italian parsley for garnish
• For the Pita Chips:
• 6 pita breads
• 1/4 cup olive oil
• Garlic salt
• Pepper
• 2 tablespoons dried herbs, such as basil or oregano

Prep Time: 25        Cook Time: 35

Instructions

1. First make the hummus. Slice the lemon in half and use a reamer to juice it. Measure 1/4 cup of the juice, then pour it into a food processor or a blender.
2. Add the chickpeas, tahini, garlic, vegetable oil, cumin, cayenne pepper, salt, and water to the bowl or pitcher and process until smooth, stopping occasionally to scrape down the sides with a spatula.
   
3. Transfer the hummus to a small bowl or shallow platter and drizzle it with olive oil. Sprinkle the dip with the parsley. Set it aside (it can be kept at room temperature for up to four hours).
   
4. Make the pita chips. Heat the oven to 400 F. Separate the two round halves of each pita by poking a hole in the seam, then tearing the bread along it. Use small cookie cutters (ours measure 3 inches) to cut the pita into shapes.
   
5. Arrange the pita shapes on two baking sheets. Brush the tops with the olive oil, then sprinkle them with the garlic salt, the pepper, and the dried herbs.
   
6. Bake the pita for 7 minutes or until the chips are lightly browned, rotating the pan halfway through. Let the chips cool on the pans on wire racks. Serve with the hummus. Leftover chips can be stored in resealable bags up to one week. The dip can be covered and refrigerated up to five days.
   

Tips:

Before juicing a lemon, press and roll it on a countertop with the palm of your hand. This breaks up the membranes in the fruit and makes it easier to extract the juice.

Variations:

For a dip with more sophisticated flavor, replace the tahini in the main recipe with peanut butter. The substitution adds a nutty, slightly smoky taste to the hummus.

Nutritional Information:

Easy Hummus and Pita Chips. Per serving (2 tablespoons dip, 4 chips): Calories 165 Total Fat 8 g (13% DV) Saturated Fat 1 g (5% DV) Cholesterol 0 mg (0% DV) Sodium 260 mg (11% DV) Total Carbohydrate 18 g (6% DV) Fiber 2 g (10% DV) Sugars 2 g Protein 4 g (8% DV)

Mini chorizo, manchego & olive popovers

Mini chorizo, manchego & olive popovers
These popover are the definition of moorish. You won’t want to make them too far in advance for 2 reasons- 1/ they won’t stay crispy 2/ you will probably eat more than your fair share before the guests arrive. Consider this your warning…..!

Makes 36

Diet Facts: When chorizo becomes healthy let me know!

36 cocktail sized fresh chorizo, or 175g fresh chorizo, cut into 36 pieces
Vegetable oil
3 large free range eggs
250ml/ 9 fl oz milk
125g/ 1/2 cup plus 1/3 cup plain flour
50g/1 heaping loosely packed cup finely grated manchego (or parmesan)
1 Tbsp chopped chives
36 pitted kalamata olives, optional

• Heat the oven to 400F/200C/Gas 6. Place 1 piece of chorizo into each of the 36 mini muffin holes and add a tiny drop of vegetable oil. Place on a large baking tray and put into the oven for about 8 minutes, or until the chorizo is sizzling and releasing it’s oils.

• Whisk together the eggs and milk. Place the flour in a medium-sized bowl and make a well in the center. Whisk in the wet ingredients until completely smooth.

• Add 2/3 of the grated cheese and the chives to the batter. Remove the muffin tins from the oven and quickly fill the tins roughly 1/2 full and then pop and olive in each one and sprinkle with the remaining cheese. It is important to do this step quickly so that the pans do not loose too much heat.

• Bake in the oven for 15-20 minutes, not opening the oven before 15 minutes are up. They will be risen, and golden. Eat immediately.

Balsamic Vinegarette Bruchetta