The Adventures of a Picky Eater #4 My Thanksgiving Offerings

The Rehab Lounge has a kitchen I just found. Join in my adventures in picky eating.

So my friend Danyel makes this fantastic spinach artichoke dip that no one can get enough of. It's better when she makes it, but she's a busy girl, so I've got to do it myself. And whenever I want it, I have to work for it. She sent me the recipe via that ghost town known as Myspace, and so I have to search through the messages. But no longer. It is here.

This is what I decided to make for my special Thanksgiving offering for my dinner with Bryan, Jenny and Sawyer. I prepped the night before in Rory's mom's kitchen...it took a while, and the noises it made when I stirred it grossed me out. And then I cooked it and ruined Jenny's oven. But damn, it was delish.

Here's the recipe. Enjoy!

Danyel's Famous Spinach Artichoke Dip(abridged)

Preheat oven to 450

1 large bag frozen chopped spinach(defrosted and drained
1 jar/can artichokes(in brone not marinated)
24 oz sour cream
16 oz cream cheese(softened)
3 cups shredded mozerella cheese(1/2 cup for top)
Garlic powder or fresh garlic to taste
salt to taste

Mix all together putting cheese in last. Put in over dish and top with remaining cheese. Bake until cheese is golden(if the dish is not to deep, this means it is heated all the way through).

Recipe courtesy of Danyel Siler.

The Adventures of a Picky Eater #3: Spanish Club

The Rehab Lounge has a kitchen I discovered. Join in the adventures of a picky eater.

Those who know me and have been to a birthday party for me have maybe tried my famous Chicken Enchiladas. If you haven't, you're missing out. Everyone raves over them, and asks for the recipe. I love cooking them on my birthday or other special occasion(I'm making them for Cinco de Mayo this year), but I don't like eating them. Yes, that's right. I don't like eating my own homemade chicken enchiladas. I prefer cheese. But I love making them for my friends. And now, for the first time, I am releasing my "secret" recipe. It's not so secret, but I've not given it out.

I learned this recipe in 9th grade Spanish Club with Senor Mangus in the Home Ec room at CJHS. Back then, it was called "Aunt Ida's Chicken Enchilada Recipe." Now, it's "Sam's Famous Enchiladas." It's toned down just a bit from the original, but everyone says they're good, so I believe them.

I start by boiling chicken boneless chicken breasts in a big pot with some onions, peppers, garlic, salt and pepper, until it's tender and falling apart. When it cools, I pull it apart, or shred it to prepare to cook it with more onions, peppers, garlic, cayenne pepper and enchilada sauce. This simmers for just long enough for the chicken to absorb the enchilada sauce, and it not be so drippy. Then I warm the small FLOUR(you can use corn if you choose)tortillas in the microwave to loosen them up, put a couple of spoonfuls of the chicken mixture inside, roll it up, and tuck it into a pan.

When that is done, I take sour cream and enchilada sauce, mix it together and bring it to a slow boil. Then I pour that on top of the enchiladas and bake in a 375 F -400 F preheated oven. When it bubbles, the cheese(I like to use a mixture of colby, jack and cheddar) goes on top and back in the oven for melting.

And those herbivores can have their own pan. Just substitute the chicken mixture for cheese. Splash some sauce in--or not, or vegetables--or not, add the sour cream sauce--with red sauce or not--and more cheese on top.

That's it. My fantastic and famous enchilada recipe is now yours. Invite me over sometime so I can check your work.

The Adventures of a Picky Eater #2

The Rehab Lounge is a kitchen I just discovered. Join me in the adventures of a picky eater.

I was watching an all night Food Network marathon in the wee hours on Thanksgiving morning a few years ago while helping a friend cook his family's Thanksgiving dinner after a grueling day at work and long tech rehearsal during which I ran 15 miles(I was wearing a pedometer. It didn't lie). I had just about fallen asleep peeling potatoes when I heard Paula Deen making this casserole that included ham, bacon, cheese and banana. Yes, banana. But once she said "bacon," all else ceased to matter. I was grossed out but intrigued.

So, about a month ago, after my kitchen escapades involving biscuits and baked potato soup, I got brave and decided to try this recipe(click the title of the blog for the recipe).

First, I buttered the bread--on both sides--but not crazy like Paula, and put it into a buttered glass dish. On top went the ham and thinly sliced banana, more buttered bread, then cheese, crumbled potato chips, and bacon. On top of that went the mixture of egg, milk, cream, and spices. Then I baked it in a preheated oven at 350 F for 45 minutes.

It was beautiful. And I couldn't wait to try it. I let it cool off for just a bit and then dug in.

If I liked eggs--at all--I would have loved it It was fluffy and cheesy, a lot like a breakfast souffle. It was good. Eggs just aren't my thing, but it would be great for a brunch with some mimosas. The bananas weren't as frightening as I thought. I actually enjoyed that. And if someone makes it for me, I will eat it. And enjoy it. Even though I don't like eggs.

Recipe courtesy of Paula Deen & foodnetwork.com. Search Cheesy Ham and Banana Casserole until I can get the knots out of my links.

The Adventures of a Picky Eater #1

The Rehab Lounge has a kitchen that I just discovered. Join me in the adventures of a picky eater.

I used to work at Panera Bread. One of the three things that I miss(besides my small group of people and making espresso drinks) is the Free Food. The soup, mainly. Broccoli Cheddar, Baked Potato, Cream of Tomato, Cream of Chicken and Wild Rice....*drool*

So I decided one day that I wanted to make some soup of my own. I chose Baked Potato, because everyone was talking about it. So I got a recipe and plenty of instruction from a friend. Since I'm a picky eater(no onions or peppers or chives), I tweaked the recipe to fit my needs.

In my tiny crock pot went some butter, garlic and chicken broth. I let that heat for a while. In the meantime I peeled and chopped up my potatoes that went in to cook for quite a while, along with some salt and pepper. When the potatoes were close to being done, I added the sour and heavy creams and some cheese and let it cook for a while longer. Later on I mashed up the potatoes and added more cheese and the ever delicious bacon. It wasn't quite thick enough after a while, so I added a couple of spoonfuls of flour, which helped immensely.

A short while later, I had a big bowl of warm, homemade by me, baked potato soup, all thanks to Tay Tay and The Pioneer Woman. My first try was a little too salty, but my second try turned out perfect. This one is great for a cold, rainy day when you have nothing else to do.

Recipe courtesy of The Pioneer Woman & Tay Tay.

For the recipe, go to:
thepioneerwoman.com and search "Crock Pot Loaded Baked Potato Soup" until I can untie the knots in my links.