Spinach and Artichoke Dip

During FOOTBALL season....we always make lots of finger food and dips. Our go to is usually spinach artichoke dip...we love to eat them with toasted butter baguettes.


INGREDIENTS:
1 pack (8oz) cream cheese 

1 cup sour cream 

1 stick butter 

1 jar seasoned artichoke hearts (drain and chopped) 

1 bag chopped spinach --squeezed all water out (16 oz) 

1/2 C Parmesan cheese 

1 teaspoon Tony Chachere's 

Pepper 

1 teaspoon hot sauce 

1 teaspoon minced garlic 

1 small chopped onion 

2 C mozzarella cheese -mix 1 cup inside mixture 

***1 Cup for topping when baking ***

DIRECTIONS:

In a large saute pan...melt the stick of butter and saute the chopped onion and minced garlic. Once the onion and garlic is translucent...pour in the artichoke and spinach. Turn heat down to medium low and stir in the cream cheese, sour cream, parmesan cheese and mozzarella cheese. Season with Tony Chachere's, hot sauce, and pepper.  Mix everything well until everything is incorporate then pour into a prepare baking pan (I sprayed with a little pam).  Top with 1 cup mozzarella cheese and bake at 350 for 30 minutes or until top is bubbling.

Serve with chips or baguettes ;)


ENJOY!!! 

Chicken Stuffed with Spinach and Pepper Jack Cheese

Ingredients: 4 piece  Chicken Breasts--split and POUNDED flat 6 oz  Pepper-jack Cheese 1 cup  Frozen Spinach, thawed and well-drained---I usually give it a good squeeze to get rid of excess water 2  tablespoon Tony's Chachere (cajun seasoning) 1/2 teapsoon Ground Black Pepper 1 teaspoon garlic powder 1/2 teaspoon onion powder Olive Oil Toothpick Directions:

Preheat oven to 350 degrees.

Split the chicken breast in half---depending on the piece that you have...mines was super thick. Next, pound to flatten the chicken to 1/4-inch thickness. I would lay the split chicken breast on a cutting board and taking a piece of clear press and seal and lay it over the chicken then taking a mallet ...just pound until you get the thicken you want...you really want it to be as thin as you can get it. Makes wrapping the spinach and cheese easier. 

Combine the Cajun seasoning, black pepper, garlic powder, onion powder together in a small bowl; set aside.

Spoon about 1/4 c of the spinach  onto each chicken breast and lay the pepper cheese on top. . Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill, and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used so you can remove that same number!

Brush each chicken breast with the olive oil. Sprinkle the Seasoning MIXTURE evenly all over chicken breast. 

Place the chicken seam-side up onto a nonstick frying pan (oven safe frying pan) with some olive oil. Searing all sides....once you get a nice golden sear on the chicken...stick the whole frying pan in a 350 preheat oven and bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick.

Serve hot...my kids like it over butter pasta. 

ENJOY!!! 

Pounding out the chicken breast...using a piece of press n seal or parchment paper...

           Spinach then placing the cheese on top

                    Secure with toothpick  

Searing the chicken breast before placing it in the oven.