Sunday, January 24, 2010

Recipe Time!

So Micah and I tried out a couple of new recipes last night, and I thought I would share them because they were SO yummy!

The first recipe is a Paula Deen recipe, so you should immediately know that the food will be (1) absolutely scrumptious and (2) absolutely unhealthy.  It's called "Three Cheese Hot Artichoke Dip," and it's definitely one of those recipes you'll want to make over and over.

Three Cheese Hot Artichoke Dip
8 ounces cream cheese, softened
1 cup mayonnaise
1 (14 oz) can artichoke hearts, drained and chopped
2 green onions, sliced thin
1/2 cup grated Parmesean
1 cup shredded mozzerella
Dash hot pepper sauce
Dash Worcestershire sauce
Salt and pepper, to taste

Preheat oven to 350 degrees F. 

In a large mixing bowl, beat the cream cheese with a hand held mixer until smooth.  Then beat in the mayonnaise until smooth.  Add remaining ingredients and stir together until combined.  Transfer dip to a pie plate or shallow gratin dish.  Bake in a preheated oven for 30-40 minutes until the top is golden brown and the dip is bubbling.  Serve hot with crackers, tortilla chips, crostini, or veggies.

The second recipe is by Bobby Flay, and it's a really fun new way to fix corn.  The flavors are so refreshing and yummy, and it'd be perfect to eat on a hot summer night! 

Grilled Corn Sheets with Scallion Dressing
8 ears corn, silks removed, husks left on (this was a little tricky, but just try and peel the husks down as far as you can), soaked in cold, salted water for 5 minutes
1/4 cup rice vinegar
1 heaping tablespoon Dijon mustard
1 teaspoon honey (I added a little extra honey)
2 tablespoons chopped chives
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup thinly sliced green onion, green and pale green part

Heat the grill to high.  Remove the corn from the water and shake off the excess water.

Put the corn on the grill, close the cover, and grill, turning every 5 minutes, until the kernels are tender when pierced with a paring knife, about 15-20 minutes.

While the corn is cooking, whisk together the vinegar, mustard, honey, chives, and salt and pepper, to taste, in a medium bowl until combined.  Slowly whisk in the oil until emulsified.  Stir in the scallions and set aside.

Stand the corn upright on its stalk and carefully cut down the sides of the cob with a sharp chef's knife, trying to keep the corn in sheets.  Carefully transfer the corn to a platter and drizzle with the vinaigrette.

If you try the recipes, let me know what you think! We definitely enjoyed them, and I hope you do too.

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