Southwestern Egg Rolls

These are actually little won-ton's, but it's the same concept. They were really good. A little time consuming to make, but worth it!

Southwestern Egg Rolls
Adapted from: Annie's Eats

1 can corn, drained
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
3 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 1/2 packages won-ton wrappers (or can use egg roll wrappers, but they will be bigger)

Directions:

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.
Take a won-ton wrapper and place a small amount of filling in the middle and fold the corners in. Wet fingertips with a bit of water to seal the folds. Place seam side down on a greased cookie sheet, do not overlap. Bake at 425˚ F. Bake for 15-20 minutes, until lightly brown. I served with ranch dipping sauce.

Spinach Balls

16 ounces frozen spinach, cooked and drained

2/3 cup of bread crumbs

1/2 cup grated parmesean cheese

1/4 cup shredded cheese (I used a fiesta blend)

3 eggs, slightly beaten

1/2 cup onion

2 cloves of garlic

3 tablespoons butter

salt and pepper to taste

extra parmesean cheese for rolling

Heat oven to 375. Saute onions and garlic in butter until soft. Combine with cooked spinach, eggs, bread crumbs and cheeses. Add salt and pepper to taste.

Form mixture into small balls and roll in parmesean cheese. Place on a lightly greased cookie sheet and bake for 20 minutes, flipping over halfway through.

Zucchini Cakes

This recipe is a combination of receipes from The Pioneer Woman Cooks and Paula Deen. I took what I liked best about both of the receips and combined them.

3 medium zucchini

1 1/2 of bread crumbs (I used homeade bread crumbs seasoned with lots of fresh rosemary, basil, parsley and oregano)

1 small onion, minced

2 cloves of garlic, minced

1/2 cup parmesean cheese

1 egg

salt and pepper to taste

olive oil for frying

Shred zucchini, leaving skin on. I used my food processor and it worked great. Squeeze in a paper towel to get out extra moisture. Mix zucchini, bread crumbs, onion, garlic, cheese, egg and salt and pepper together. Heat olive oil in a skillet and form small balls with the mixture. Fry for about 2 minutes on each side, until brown. Drain on paper towels.

I served with ranch dressing, yum. The homemade bread crumbs had a lot of flavor with the fresh herbs.

Apple Dip

I had this dish at a wedding shower a few months ago and though it was so pretty! We had a surprise baby shower for a co-worker yesterday, so I created my own version. I've had many requests for this receipe so far this morning, so I think it was a hit!

Apple Dip

5 Granny Smith apples

2 blocks of cream cheese, softened

1/2 cup of brown sugar

3 tablespoons of powdered sugar

1 teaspoon of vanilla

1 1/2 cups of chopped peanuts

1 can of Sprite

Mix together the softened cream cheese, brown sugar, powdered sugar and vanilla. Spread evenly on your serving dish, leaving enough room around the edges to stack the apples. Sprinkle with peanuts. Slice apples and dip into Sprite to keep from browning. Stack/arrange around the dip and serve!

A Different Spinach and Artichoke Dip

We are going to a crawfish boil this afternoon and I knew I wanted to bring a dip. I have another recipe for spin and artichoke dip, but it's really cheesy. It's always a crowd pleaser, but I wanted something different. I made this once before and I think in this one you can taste the flavors of the spinach and artichoke more. Source: myself

1 can of artichoke hearts, quartered (not marinated)
1 package of frozen, chopped spinach, cooked and drained well
3 tablespoons butter
1/2 cup chopped onion
1 tablespoon minced garlic
3 jalapeno slices, finely chopped
2/3 cup heavy whipping cream
1 teaspoon salt
1 teaspoon black pepper
1 cup shredded mozarella cheese
1 cup shredded cheddar/monterrey jack blend cheese
grated parmesean cheese

Sautee onions in butter over medium heat for a couple of minutes. Add garlic and jalapeno slices. Sautee until tender. Add artichokes, spinach and heavy whipping cream. Stir until well combined. Add salt and pepper. Stir well.
Remove from heat and add mozarella and cheddar/monterray jack cheeses. Stir until well blended.
Place in a casserole dish and top with grated parmesean cheese. Cook on 450 until the top is browned.

Spinach and Artichoke Dip

This is "my dish." I am always forced to make this for every family function, I don't even have a choice. Today was my sister's bridal shower, so it was only natural that I make this! It is always a crowd pleaser and I have served with chips, pita bread, crackers and fried bowtie noodles. Today I served with just plain tortilla chips, but I fried up some bowtie noodles for me to enjoy before the shower!

Spinach and Artichoke Dip

(adapted from Mike Anderson's Seafood cookbook)

3 1/2 teaspoons minced garlic

1/4 cup olive oil

1/2 cup chopped onion

1 cup chopped artichoke hearts (marinated in water, NOT oil)

6 jalapeno slices

1 1/2 tablespoons jalapeno juice

2 1/2 teaspoons black pepper

2 3/4 tablespoons flour

3/4 pound frozen chopped spinach, cooked and drained well

1 cup half and half

1 pound Velvetta Cheese, cubed

Saute garlic and onions in olive oil until golden brown. Simmer for a few minutes over low heat. Add artichoke hearts, jalapenos, jalapeno juice and black pepper. After artichoke hearts start to break apart, add flour. Stir well and add spinach. Gradually stir in half and half. Continue to stir over low heat and slowly add Velvetta cheese. Serve warm with chips or crackers.

For the fried bowtie pasta, I cook the noodles al dente and drain well. Mix with a little bit of seasoned flour and flash fry for a minute. They are really good, but get hard fast.