- With my kiddo swimming virtually every night at 6:30 (6:00 if she moves up to blue team) until 7:30, I won't be experimenting with food. I'll be seasoning a piece of chicken/hamburger/pork chop and tossing it on the grill with a salad on the side. Quick and Easy.
- I tend to grill more in the summer. And no, I don't have any secret marinades that I use. There are so many seasoning products available there simply isn't the need to make your own!
- And with the convenience of buying certain prepackaged products, why make them?
- I'm running out of recipes for the summer months. Oh, this doesn't mean that I don't have thousands of recipes in my files, but I haven't tested many of them or my family simply isn't interested in eating them. Who wants to eat a casserole when it's a sweltering 95+ degrees outside?
Any ideas or food suggestions are welcome.
This next recipe came from a Bon Appetite magazine. This time I managed to put the year on it--2005. I remember making for Thanksgiving. It was good and garlicy. Too garlicy for some family members, but I like garlic.
Warm Spinach--Parmesan Dip
2 Tbls. butter
2 Tbls. olive oil
1 3/4 cup chopped onion
6 large cloves garlic, minced
2 Tbls. flour
1/2 cup chicken stock
1/2 cup whipping cream
1 10-oz. pkg ready-to-use spinach leaves, coarse chopped
1 cup (packed) grated Parmesan cheese
1/4 cup sour cream
1/2 tsp. cayenne pepper
Baguette slices, toasted (pita wedges or pita chips work well, too)
Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; saute until onion is tender, about 6 minutes. Add flour, stir two minutes. Gradually whisk in stock and cream, bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices.
Can be made ahead. Microwave or heat in oven until warm.