1 box frozen chopped spinach, thawed
1 cup sour cream
1/2 cup grated Parmesan Cheese
1 cup shredded mozzarella cheese
8 oz cream cheese, softened
2 cloves garlic, crushed
1/2 tsp freshly ground black pepper, plus more as needed
1 tsp hot pepper sauce, plus more as needed
1 (14 oz) can artichoke hearts, drained and chopped
pita bread, broiled till lightly browned, baked tortilla strips, carrots
and celery sticks, for serving
Preheat oven to 350 degrees F.
Squeeze all excess liquid from spinach, mix with sour cream, Parmesan,
1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot
sauce. Mix until just blended. Add artichokes and mix again. Place in a
1-quart baking dish. Top with remaining mozzarella. Bake until bubbly,
about 30 minutes. Serve with carrot and celery sticks or baked tortilla
strips or pita bread chips.
Preheat oven to 425ºF.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion, garlic and roasted peppers to the pan and cook until the onions begin to get tender, 4-5 minutes.
Set up a food processor or blender and add the contents of the pan to the machine. Add in the tomato sauce and puree everything up (it should be about the consistency of thin tomato sauce). Season with salt and pepper and pour it out into the bottom of a casserole dish or sauté pan.
Swirl your dish around so that the bottom is evenly coated with sauce then arrange your veggies on top in a spiral pattern, alternating each veggie type, until you've filled the pan (like he did in the movie!).
Sprinkle the thyme leaves over the top along with some salt, pepper, and a drizzle of EVOO. Cut a piece of parchment paper into a round the size of the pan (if you're not feeling artsy-craftsy, you can also use a square sheet of paper: Cut four slits in from the corners towards the center of the sheet – this will lay over the top of the dish just fine too). Lay it over the top and place the whole pan into the oven. Bake the ratatouille until the veggies are tender, about 45 minutes.
Serve the ratatouille with some crusty bread alongside.
knife will work just fine.
I adapted this recipe from one I found on All Recipes.
3 boneless chicken breasts
1 box chicken stock
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 ounce) package refridgerated biscuit dough
3 stalks celery
3 carrots
1/2 medium onion
2 cloves garlic chopped
1 teaspoon dried sage
salt
pepper
In a large pot over high heat, combine the chicken with enough water and chicken stock to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
Chop all veggies into bite size pieces. Reduce heat to medium, and add the cans of condensed soup, veggies and seasoning.
Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.
1 16-ounce can frozen orange juice concentrate
1 6-ounce can frozen lemonade concentrate
1 package frozen sliced strawberries w/ sugar added (I used the small cartons)
1 quart carbonated water
1 quart ginger ale
In a large punch bowl, mix partially thawed orange juice, lemonade and strawberries with ice. Just before serving, add carbonated water and ginger ale (add a bit more ginger ale than carbonated water). Add slices of oranges and lemons or limes.
