Cheesy Spinach Artichoke Bread Bites

The other day I was trying to come up with an appetizer for my monthly bunco night. I was craving a spinach artichoke dip ... the yummy, cheesy kind that I tend to eat all too much of whenever it's placed in front of me! Hmmm ... maybe if I could find a way to make a bite size version, I would not eat the entire bowl.

Now don't get me wrong, this recipe is in no way dietetic or healthy, but at least there's a little portion control involved. Anyway, I decided to take my grandmother's famous cheesy bread recipe, throw in some chopped spinach and artichoke, top it on sliced baguette pieces, and broil it for a few minutes. The result, ahhhhmazing!!! Unfortunately, I still ate more than my share. But I was thrilled to come up with a simple, crowd pleasing recipe! This is the perfect recipe for friends over for football, a holiday party, or just because you too are craving some spinach artichoke dip :)

By the way, you can make the spread ahead of time (up to 48 hours) and spread it on the bread right before you are ready to broil it. This really is an all around fabulous recipe!

Cheesy Spinach Artichoke Bread Bites
A Simple Spice Original, inspired by Grandma Caroline

1 cup mayonnaise
1/2 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh spinach
1/4 cup chopped artichoke hearts
1 baguette, sliced on a bias


In a medium sized bowl, mix together mayonnaise, Parmesan, spinach, and artichoke until combined. Spread a generous dollop of the mixture evenly over each slice of bread. Place bread slices on a cookie sheet and place under the broiler (on high) for 3-5 minutes. Be sure to watch it closely as it broils, because it can burn quickly. Remove from the broiler as soon the cheese mixture becomes golden and bubbly. Serve immediately.
Pin It

The Tale of Two Sangrias

So, I know the whole the point to my blog is to inspire both myself and others to get creative in the kitchen, so we can make wonderful meals for our adoring families. And don't get me wrong, that is the point to this blog, but sometimes this mama just needs a cocktail! And some weeks this mama needs two different versions of a cocktail! Okay, now I am starting to sound like I have a problem, but in reality we just had a very busy weekend filled with fun, friends, and sangria!

You see, it all started earlier last week. I found the prefect Sangria recipe to serve for two different get togethers. Off to Trader Joe's I went with my list of ingredients. When the nice wine guy at the store asked if I needed some help, I asked if he could recommend a good rose for my sangria recipe. He gasped and adamantly said he only makes Sangria one way. Always open to a good recommendation, I took down his recipe, and bought the ingredients.

The next day, my dear friend Stephanie came into town all the way from New York. We chatted and sipped sangria out on the patio. It was a perfectly lovely afternoon, and we both and agreed the recipe was a keeper. But part of me still wondered about my first recipe. So back to Trader Joe's I went, got the additional ingredients needed, and made the second sangria recipe for a BBQ we hosted over the weekend. And what do you know, it was another keeper! Long story short, both recipes were so good, I just had to post two! So take your pick or make both. Just be sure to serve it with good friends and prepare for a thoroughly good time.
*** Side note, please excuse the last minute photography ;)

Sangria Two Ways:

Sparkling Red Wine Sangria
Recipe courtesy of the Trader Joe's Wine Guy

1 cup strawberries, quartered and hulled
1 cup raspberries, whole
1 nectarine, sliced
1 orange sliced
1 cup triple sec
1 bottle sparkling red wine
1 cup apple juice

Cut and slice the fruit and place in large bowl. Pour the triple sec over the fruit. Mix the fruit well, pressing it down in the bowl so it is mostly covered by the alcohol. Soak for several hours, or even over night (I soaked mine overnight). When ready to serve, transfer the fruit and triple sec to a serving pitcher. Add the sparkling red wine and apple juice. Serve over ice and garnish with desired fruit.


Sangria with Rose Wine
Adapted from The Cilantropist

1 orange, sliced
2 nectarines, sliced
1 apple, sliced and quartered (I used a pink lady apple)
1 cup strawberries, quartered and hulled
1 cup raspberries, whole
1 cup pineapple, chopped (I used frozen)
3/4 cup triple sec
1/4 cup citrus vodka (I used Absolut Mandarin)
1/4 cup sugar
1 1/2 cups ginger ale

Cut and slice all of the fruit. Place all the fruit in a large bowl, and add the sugar, triple sec, and vodka. Mix the fruit well, pressing it down in the bowl so it is mostly covered by the sugar/alcohol mixture. Soak the fruit, mixing occasionally, for at least 1 hour, but I prefer to soak mine for several hours or even over night. When ready to serve, transfer the fruit and triple sec to a serving pitcher. Add the rose wine and ginger ale. Serve over ice and garnish with desired fruit.




Pin It

Simple Spice is Back! Let's Start Simple ...

I am embarrassed to even admit this, but it has been a more than a year since I last posted. To be fair, we did undergo a major home renovation at the end of last summer, and I guess I just got out of the habit of blogging. It's not like we haven't been cooking. In fact, I have been cooking up a storm in our beautiful new kitchen. I think I just put too much pressure on myself to have a perfect plate put together before I grab my camera and photograph it. So let's get one thing out there, moving forward, some days I may have a great shot of my latest creation and other days I may just grab the iPhone and take a quick shot before my ravenous family digs into our meal. I really do miss my blog, and I hope you will reconnect with me as I share what's been cooking :)

To start things off, I wanted to share this amazingly simple appetizer I threw together for my bunco group last month. It's perfect for summer entertaining because it requires absolutely no cooking and uses some of the best ingredients summer has to offer in southern California, fresh strawberries and basil!

Summer Strawberry Bruchetta
Adapted from Annie's Eats

Ingredients:

1 cup strawberries,diced

1 tbsp. sugar

1 french baguette sliced on a bias

4 oz. goat cheese 

¼ cup minced basil leaves
Freshly ground black pepper
2 tsp. balsamic vinegar

Directions:


Combine the strawberries and sugar in a small bowl; toss to combine. Let the berries macerate for about 30 minutes so that they begin to release their juices. Spread a thin layer of goat cheese on top of each baguette slice. Top each slice with spoonfuls of the strawberry mixture. Top each slice with the basil leaves. Just before serving, drizzle with balsamic vinegar and top with pepper.
Pin It

A Lowcountry Feast – Frogmore Stew, and Blue Cheese Coleslaw

I love an impromptu party! So, last weekend when my husband I were both missing his hometown of Beaufort, South Carolina we decided to call up a few friends we hadn’t seen in a while, and celebrate the South with a lowcountry feast.

First item on the menu, Frogmore Stew! Now don’t let the name scare you (I apologize for the lesson to the Beaufortonians following this blog), Frogmore Stew has nothing to do with frogs. The name refers to the small town of Frogmore on St. Helena Island in Beaufort County. Others may call it Lowcountry Boil or even Beaufort Boil, but purists know it should always be called Frogmore Stew!

The recipe is so simple, and perfect for a party, but can easily be scaled down to a simple pot in the kitchen for you and your family. I love to serve this with my super simple Blue Cheese Coleslaw and some warm crusty bread. Also be sure to have plenty of cocktail sauce, fresh lemon and napkins on hand. However you decide to enjoy it, just make sure you call it the correct name!

Frogmore Stew
Serves 8 or more

* ½ container of Old Bay seasoning (or more, I tend to add close to a full container)
* 5-7 large red potatoes, cut into quarters
* 2 lbs. smoked kielbasa sausage, sliced into ½ inch pieces
* 4-5 ears of corn, shucked and cleaned, and cut into 3 inch cobs
* 3 pounds large shrimp (rinse to clean, but do not peel or de-vein)

Fill a large stock pot (or outside cooking pot) a little more than 1/2 full with water. Bring to a boil. Add Old Bay.

Add potatoes to the boil.

Add sliced kielbasa to the boil.

Cook potatoes and sausage for 8-10 minutes, or until potatoes are slightly tender.

Add corn, continue to boil for 2-3 minutes, before adding shrimp.

Add shrimp, cook until shrimp turn pink and are cooked through, approximately 2-3 minutes.

As soon as shrimp are cooked through, immediately drain all liquid.

Empty all ingredients onto a large serving platter, garnish with lemon and serve with cocktail sauce.

PS: For the first timers – this is peel and eat shrimp. You may also want to have a few empty bowls on hand, for the shrimp peels.

Blue Cheese Coleslaw
Serves 8 or more

* half a head of green cabbage, thinly sliced
* half a head of red cabbage, thinly sliced
* 2 medium size carrots, shredded
* 1 cup blue cheese salad dressing (I prefer Bob’s Blue Cheese)
* ¾ cup crumbled blue cheese

In a large serving bowl, mix all ingredients together. Cover and chill before serving.

Pin It