How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Saturday, December 27, 2014

Hot Artichoke & Spinach Dip

I've been looking for a recipe for this for a while . . . not just any recipe . . . but one worth making, if ya catch my drift.  IDK if this one is it or not, but in the spirit of cleaning off my desk and putting it somewhere where I will remember what the hell I did with it, I'm blogging it.  My kids will understand.

1 can (14 oz) art hearts, drained
1 pks (10 oz) frozen spinach, thawed, drained
⅓ cup heavy cream
½ cup sour cream
½ tsp minced garlic
¼ cup grated parmesan
⅓ cup grated Romano
1 cup shredded mozzarella

Oven to 350.
Grease 9 x 13 baking dish.
In a blender, pulse (not pulverize) art hearts, Romano, Parm, & garlic.
In a bowl, mix:  spinach, heavy cream, sour cream & mozzarella.
Stir together.
Spoon into prepared dish.
Bake for 20-25 minutes or until cheese is melty and bubbly.



This original recipe called for chicken thighs, but my family (read: me AND my family) is not so keen on protein sources with their infrastructure intact.   No bones about it, we no likey no bones!

So, in the spirit of happy dinners without eeews and uuggghs associated with vessels, marrow and the like, I've altered this recipe for my fam-damily as such:

12-15 boneless chicken tenderloins (or 4-6 breasts)
6 small red potatoes
½ cup EVOO
1 tbsp chopped fresh rosemary
1 ½ tsp oregano
1 ½ tsp garlic powder
salt and pepper

So . . . this recipe goes like this:

Put everything in a bowl.  Eww, I know.  Dump the EVOO on it.  Add the spices.  Stir it around.  Then put it all in a baking dish.  Bake for 1 hr or until done.  ** Momma's note:  if you use the skinny little tenderloins, they'll be done long before an hour, so you either have to par boil the taters OR use bigger hunks of chicken.