Saturday, January 31, 2015

Easy Crostini

Crusty French baguette slices for serving with dips or in making bruschetta.

French baguette, sliced into 1/4" slices
olive oil

Preheat oven to 400 degrees. Lay slices flat, covering the surface of a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 5 minutes, or until bread is lightly browned around edges and crispy.

Tuesday, January 27, 2015

Christy's Oreo Truffles

Serves: 48 truffles

36 OREO cookies, finely crushed
1 pkg (8 oz) cream cheese, softened
4 pkg (4 oz each) BAKER'S Semi-sweet chocolate, broken into pieces (or other candy/chocolate coating)

Mix cream cheese and cookie crumbs until well blended. Shape into 48 (1-inch) balls. Freeze 10 minutes. Dip in melted chocolate; place on rimmed baking sheet lined with waxed paper. Refrigerate 1 hour or until firm.

Friday, January 2, 2015

Baked Chicken with Spinach and Artichokes

*Adapted from Diethood.

Prep: 45 minutes
Serves: 4

1 Tbsp butter
2 Tbsp extra virgin olive oil
8 chicken thighs
salt & fresh ground pepper, to taste
1 can (14 oz) quartered artichokes, rinsed and drained
1 yellow onion, thinly sliced
1 red onion, thinly sliced
3 carrots, sliced into thin rounds
2 garlic cloves, finely chopped
1 bag (6-8 oz) baby spinach, coarsely chopped
1/2 cup vegetable or chicken broth

1. Preheat oven to 425 degrees.
2. Heat butter and olive oil in a large oven-safe nonstick skillet or dutch oven on medium-high. Season chicken with salt and pepper. Add to skillet and brown on both sides; about 5 minutes on each side. Remove from skillet and set it on the side, leaving oil in skillet.
3. Add artichokes, onions, carrots, and garlic to the skillet. Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally. Add chopped garlic and spinach; continue to cook for 1 minute, stirring occasionally. Remove from heat and add broth and chicken.
4. Place in the oven, uncovered, and bake for 18 minutes, or until chicken is thoroughly cooked. Remove from oven and let stand 5 minutes.

Serving suggestion: Serve over brown rice.