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Posts tagged ‘Dip’

Stuffed Zucchini (and buttermilk ranch)

I can’t ever seem to pick one recipe and stick to it. Tonight, I made stuffed zucchini using part of Kittencal’s Italian melt-in-your-mouth meatball recipes and part of Giada’s stuffed zucchini recipe. I mixed 1/2 of a package of ground turkey with: 1/2 grated yellow onion, 1 small crushed garlic clove, lots of grated pecorino romano cheese, 1/2 egg, maybe 1/4 cup breadcrumbs, chopped italian parsley, 1/4 tsp ish oregano, a good splash of milk, and S&P. I chilled it in the fridge just because I made the mix ahead of time. I tested the mix by frying a little bit on a skillet, which is something I should do every time. I scooped out the inside of 2 zucchini, stuffed them full of meat, and poured tomato sauce on top. Baked at 400 degrees for maybe 45 minutes. The meatball mix really was melt in your mouth. =) The zucchini was a little bland, next time I will cook it in boiling salted water for a few minutes or maybe just sprinkle S&P on it before stuffing. Salt fixes anything!

I made another attempt at ranch today, since I didn’t really like the last recipe I used that had fresh dill. I had made the exact same dip this summer using dried dill, and I remembered it tasting a lot better. Weird. Well today I used Joy the Baker’s ranch dressing, and I really really liked it. Good as a dip, and when I added some milk, good as a dressing.


Mozzarella sandwich and more dip!

Although I love my regular ham/provolone/dijon mustard/roasted red bell pepper panini, I decided to change it up a little for dinner tonight. Today’s delicious ham sandwich included mozzarella, basil, dijon, and balsamic vinaigrette.

I also made my standard cooking light spinach artichoke dip, using the leftover fresh mozzarella. We compared it to the quick dip we made Monday night, and we concluded that the addition of the sour cream and mozzarella, as well as baking vs. microwaving, produced a creamier and slightly better dip. Both were delicious, but if I had to pick, I’d go for the original. But if I needed something quick, I could make the olive garden dip in the microwave, and I could just add a little sour cream and mozzarella to give it that extra tastiness.

Chicken stuffed with P,G,S and spinach artichoke dip

I made chicken breast rolled around prosciutto, shredded gruyere, and spinach. I saw the recipe on the “We are not Martha” blog, which has some good pictures. The author got the recipe from Cooking Light, which I referred to so I knew the exact cooking times. We made 4 chicken breasts and half of the sauce. I stuffed the chicken and rolled it up in plastic wrap overnight with toothpicks. We only sauteed the chicken and skipped the oven step. The biggest breast was a tiny bit raw in the middle. Next time – saute a little less and cook in the oven for 5 minutes, or cover the skillet a lot more. After removing the chicken from the pan, I made the sauce. After adding the chicken stock, it cooked and thickened a lot faster than I was expecting. We didn’t even use the cornstarch slurry. I would want to take it off of the heat a tiny bit earlier so it will be a little more liquid-y next time. But this chicken was AWESOME! Very cute too. 🙂 It was pretty moist, especially in the middle, and it has a ton of flavor. I cooked the rest of the gnocchi from my first ever homemade batch, and threw it into the skillet and rolled them around some.

On the side, a new spinach artichoke dip from RZ, called Artichoke Spinach Dip from Olive Garden. Used 8 oz cream cheese, half box of frozen spinach, half can artichokes, little extra parmesan on top. Popped it under the broiler and ate! Way less cooking and fewer ingredients than my original SA dip, and totally delicious. We’ll be comparing to the other recipe Wednesday night!