This is another quick, simple yet delicious recipe you can assemble in a short amount of time. It is versatile so you can add in items you enjoy. Some mashed beans, some lean cooked beef, spicy salsa, etc. Plus it’s no bake!
With all the sports on t.v. lately here is something to snack on while relaxing with Sunday football or reruns of your fav reality show. I’m sure you know what I’ll be watching.
You will need a 13 x 9-inch pan, 1 container of of spreadable cream cheese (227 grams), 1/2 cup sour cream and 1/4 cup light mayonnaise. Mix these together until smooth and spread in the bottom of your pan.
Now top with a chunky salsa of your choice, I used the President’s Choice chunky mild salsa. Just spread about 3/4 of the jar over the top of the mixture in the pan.
Now you can can sprinkle chopped Roma tomatoes, red or yellow peppers, about a cup or more of aged cheddar and finally a sprinkle of a few green onions.
Serve with your choice of pita chips, crackers, chips, etc.
Don’t think I’ve forgotten about my sweets! It’s time for me to try out the Peanut Butter Biscotti recipe in my “to do” drawer. Hope to have it baked up and sampled for you by next week.
I hope you give this dip a try and add it to your favourites.
Today’s yummy appetizer is so simple and delicious, you will want to keep it on your short list for next time you are required to supply an app!
Just defrost a package of PC Phyllo pastry and have a container of Spinach Dip on hand, store bought or your own recipe, plus some fresh Parmesan, and you are good to go.
No need to purchase premade phyllo cups…layer 5 sheets of phyllo on top of one another, after brushing melted butter on each sheet, and cut in half lengthwise and then cut each half in half lengthwise again. Now cut horizontally to across these strips into 4 rows. Don’t worry if the squares (or rectangles) are not even. Press each square into a mini muffin tin and fill with about a teaspoon of spinach dip and top with a little Parm.
Remember to keep the sheets you are not using covered with a damp tea towel to keep them from drying out.
Pop into a 375F oven for 10-12 minutes, just until pastry becomes browned and crispy on edges, like the photo above. Let cool slightly and enjoy.
These little bits of deliciousness can be eaten while warm or cold. I would stick to making the small shells as they are just the perfect proportion of yum with the dip. If you were to bake these in the full size muffin tins there would be too much filling per taste bud.
Maybe savory is not your thing but you like the idea of the cups. So bake up large or small cups, remember you need to butter each and every layer with melted butter, and cool once baked. Fill with some whipped cream and berries or put a scoop if ice cream and some chocolate sauce on top.
These are delicate but who can resist the lure of the crispy buttery layers with any kind of scrumptious filling.
Note: One package of the President’s Choice Phyllo made approximately 100 mini cups using 5 sheets for each batch except the last batch where I used the last 4 sheets.
I know, I know, this doesn’t look like the usual items I post. Where is the chocolate, the icing, the cake…well, I do have to eat real food occasionally and tonight’s dinner was a delicious pulled pork.
So simple, flavourful and easy I just had share. The most important ingredient in this recipe is your pork. I’ve made this several times and the meat I purchased was marbled more with grisel than fat. So after 2 somewhat failed attempts, the meat just wouldn’t shred up nicely, tonight’s pulled pork was a success. (Thank heaven or Pulled Pork was going to be out of my dinner rotation.)
So make the extra effort to purchase your pork shoulder at a butcher or your preferred meat seller..it is still an inexpensive purchase but can make huge difference in your finished product. You need a 3-5 pound pork shoulder, a package of dried onion soup mix, 1 cup of chicken broth, 1/2 cup of your favourite BBQ sauce, 1/4 cup of apple cider vinegar, 3 tablespoons brown sugar and your slow cooker.
Turn you slow cooker on and place your pork inside. Mix all the other ingredients together and pour over meat. Cover with the lid and let it cook 5-8 hours, depending on your slow cooker. I set mine at the lowest setting and cooked it for 8 hours.
Once done, remove pork to a large serving platter with a 1-2 inch lip and/or a large bowl and separate with 2 forks. Slowly add in the liquid from slow cooker and another 1/4-1/2 cup BBQ sauce and a little hot sauce (if desired). Serve on the freshest buns or crusty bread you can find. You will not be disappointed.
Fabulous and definitely a favourite in my house. I was asked to make it again as soon as the leftovers where gone and believe me that never happens.