Shrimp Scampi Cheese Dip – Delicious!

Shrimp Scampi Cheese Dip – Delicious!

Shrimp Scampi

Awesome Appetizer
Photo by Savvy Nana

This Shrimp Scampi Cheese Dip made it’s debut on our Thanksgiving Menu last year, the family loved it so much it’s now one of our faves.  We make it all the time for our Sunday night barbecues and even when we entertain.  Our guests love it just as much as we do!

It’s really simple to make and so yummy!  We used crostini for dipping,  we like the crunch, but you can use fresh baguettes or  whatever you like.  I’d avoid salted crackers though, the butter and cheeses have enough salt and dipping salted crackers may get too salty.

But do keep extra ingredients on hand, you may have to make a second bowl when you have company!

Ingredients:

8 oz. medium shrimp – peeled and roughly chopped

4 tbls. salted butter

1 tbls. minced garlic

1/2 cup white wine (if you prefer non-alcoholic you can substitute chicken broth for the wine)

1 tsp. fresh lemon juice

4 oz. cream cheese softened

1 cup sour cream

1/2 cup grated fresh parmasean cheese

1 1/2 cup grated mozzarella cheese

Directions:

1.  Melt butter in pan.

2.  Saute garlic in butter until it turns slightly brown.

3.  Add shrimp and saute until shrimp starts to turn pink.

4.  Add wine.  Stir well and continue cooking until shrimp is cooked.

5.  Remove from heat and squeeze on lemon juice.  Stir.

6. Stir in cream cheese, sour cream, parmasean, and 1 cup of the mozzarella.  Reserve the 1/2 mozzarella for topping.  Mix very well.

7.   Pour into oven safe baking dish – you will be serving it in this dish.  I ran out of pretty oven safe dishes so I ended up using an aluminum pie tin.

8.  Sprinkle remaining mozzarella on top.

9.  Bake in 375 degree oven for 20 minutes or until cheese melts and starts turning brown.

10.  Serve warm with dipping bread or chips.

Shrimp Scampi
Shrimp Scampi Cheese Dip
Print Recipe
An awesome dip you and your friends will love! It's cheesey, garlicy, flavor goes great with crusty baguette slices.
Servings Prep Time
6 People 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
6 People 15 Minutes
Cook Time
20 Minutes
Shrimp Scampi
Shrimp Scampi Cheese Dip
Print Recipe
An awesome dip you and your friends will love! It's cheesey, garlicy, flavor goes great with crusty baguette slices.
Servings Prep Time
6 People 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
6 People 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: People
Instructions
  1. Melt butter in pan. 5. Remove from heat and squeeze on lemon juice. Stir.
  2. Saute garlic in butter until it turns slightly brown.
  3. Add shrimp and saute until shrimp starts to turn pink
  4. Add wine. Stir well and continue cooking until shrimp is cooked.
  5. Remove from heat and squeeze on lemon juice. Stir.
  6. Stir in cream cheese, sour cream, parmasean, and 1 cup of the mozzarella. Reserve the 1/2 mozzarella for topping. Mix very well.
  7. Pour into oven safe baking dish - you will be serving it in this dish. I ran out of pretty oven safe dishes so I ended up using an
    Shrimp Scampi
  8. Sprinkle remaining mozzarella on top.
    Scampi
  9. Bake in 375 degree oven for 20 minutes or until cheese melts and starts turning brown.
  10. Serve warm with dipping bread.
Recipe Notes

You can substitute chicken stock for the white wine for a non-alcoholic version.

Be sure you use FRESH Parmesan Cheese, not the dried grated one that comes in a round shaker box.

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Spinach & Artichoke Bites

Spinach & Artichoke Bites

Spinach bites

Photo by Savvy Nana

Spinach & Artichoke Bites was a new addition to last year’s Thanksgiving Menu.  My family loved them!  They will be making a repeat appearance this year.

These Spinach & Artichoke Bites are super easy to make and they freeze well so you can make them in advance for large parties.  Just pop them in the oven to re-heat before serving.

In this recipe I used refrigerated crescent dough that I pressed into mini muffin tins.  An easier way would be to use frozen filo cups.  You can buy them at your local grocery store.  You’ll find them in the frozen section next to the frozen pie crusts.   That’s what we did for my mom’s 80th. Birthday Party!

If you’re going to be using filo cups you can make the filling ahead of time and store in the fridge until you’re ready to fill the cups.  I don’t recommend freezing the filling as it will get too watery.

Makes 24

Ingredients:

1 can refrigerated crescent dough – any brand will do

1 box frozen chopped spinach – thawed

2 large pieces marinated artichoke hearts – chopped

4 oz. cream cheese – softened

1 cup sour cream

1 cup shredded mozzarella cheese

cooking spray

Directions:

Coat mini muffin tins with cooking spray.

Roll out 1 section of crescent dough on a lightly floured surface.  Pinch seams together to make one large rectangular piece.

Cut dough into 12 squares using a pizza cutter.  They don’t have to be neat and perfect.

Press a dough square into the muffin tin.  Arrange it so that it covers at least a bit of the sides.  Don’t let the dough overflow out of the cup.  It doesn’t need to look perfect, but you should pinch any holes closed.

Drain the spinach and squeeze all the liquid out.  You can use a clean dish towel to squeeze liquid out.  Dump the thawed spinach onto a dish towel and twist the towel until no more liquid comes out.

Place into mixing bowl.

Add chopped artichoke hearts, cream cheese, sour cream, and mozzarella cheese to the spinach.  Mix very well.

Drop about a teaspoon of spinach mixture into the crescent dough shells.

Bake in 375 degree oven for 15-20 minutes or until crust turns golden brown.

Serve hot or cold.

To freeze place them in freezer bags.  Use parchment paper between layers.  Wrap sealed freezer bag in foil and place the whole thing in another freezer bag.  You can store this for about 3 months in the freezer.

Reheat frozen bites in 375 degree oven for 12-15 minutes.  I would not recommend reheating in the microwave, the crust will get soggy and the filling rubbery.

Spinach & Artichoke Bites
Print Recipe
A new twist on Spinach & Artichoke Dip. These tasty little bites are perfect for every event. They're just as yummy as the dip, but with out the mess. They look great on a buffet table too!
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Spinach & Artichoke Bites
Print Recipe
A new twist on Spinach & Artichoke Dip. These tasty little bites are perfect for every event. They're just as yummy as the dip, but with out the mess. They look great on a buffet table too!
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Bites
Instructions
Crescent Cups
  1. Coat mini muffin tins with cooking spray.
  2. Roll out 1 section of crescent dough on a lightly floured surface. Pinch seams together to make one large rectangular piece.
    dough
  3. Cut dough into 12 squares using a pizza cutter.
    dough
  4. They don't have to be neat and perfect.
    dough
  5. Press a dough square into the muffin tin. Arrange it so that it covers at least a bit of the sides. Don't let the dough overflow out of the cup. It doesn't need to look perfect, but you should pinch any holes closed.
    dough cups
Filling
  1. Drain the spinach and squeeze all the liquid out. You can use a clean dish towel to squeeze liquid out. Dump the thawed spinach onto a dish towel and twist the towel until no more liquid comes out. Place into mixing bowl.
  2. Add chopped artichoke hearts, cream cheese, sour cream, and mozzarella cheese to the spinach. Mix very well.
    Filling
  3. Drop about a teaspoon of spinach mixture into the crescent dough shells.
    Filled cup
  4. Bake in 375 degree oven for 15-20 minutes or until crust turns golden brown. Serve hot or cold.
Recipe Notes

To freeze place them in freezer bags.  Use parchment paper between layers.  Wrap sealed freezer bag in foil and place the whole thing in another freezer bag.  You can store this for about 3 months in the freezer.

Reheat frozen bites in 375 degree oven for 12-15 minutes.  I would not recommend reheating in the microwave, the crust will get soggy and the filling rubbery.

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Easy Meatball Sub

Easy Meatball Sub

Meatball

The holiday season is upon us.  At my house that means cooking, baking, cleaning, shopping, and all the other chores to get ready for holiday entertaining.  Things can get pretty hectic, at times I don’t have a lot of time to cook dinner!  To make holiday preparations a bit easier I keep several ready made meal items in my freezer, things that can be heated up or tossed together quickly.

One of my favorite things are homemade meatballs.  I like meatballs because I can use them to quickly prepare several different meals including Swedish meatballs, Meatball Soup, and of course Spaghetti and Meatballs.

Another family favorite are Meatball Subs.  They’re so easy to make and are very filling.  I serve this with a tossed salad and a side of chips, so simple!  You can of course use frozen meatballs available from any grocery store, I’m not a big fan and like to make my own to freeze.  Here’s my recipe for Homemade Meatballs.

Here’s how to make it, enjoy!

Ingredients:

1 large loaf French Bread – Cut to the size you want then halved lengthwise to get 2 pieces

1/4 CupButter

12 Cooked meatballs

1 Jar Pasta Sauce

3/4 Cup Shredded Mozzarella Cheese

Directions:

Meatball1.  Place frozen meatballs in a heavy saucepan (or you can make them ahead and place them in a crockpot on low for about 4 hours).

2.  Cover meatballs with pasta sauce.  Simmer on low for about 1 hour or if you need it faster increase the heat and heat until the sauce is bubbling and meat is heated thru.

Meatball3.  Butter bread and toast in a frying pan until browned.

Meatball

4.  Scoop meatball mixture on one side of the bread and sprinkle with shredded cheese.  Sprinkle other side with cheese.  Bake in 350 degree oven until cheese melts, about 8 minutes.

Meatball

5.  Remove from oven, place second slice of bread on top to make a sandwich and serve.

It makes a hearty meal with a green salad and if you want some chips.

Easy Meatball Sub
Print Recipe
Servings Prep Time
2 Subs 10 Minutes
Cook Time Passive Time
68 Minutes 1 Hour
Servings Prep Time
2 Subs 10 Minutes
Cook Time Passive Time
68 Minutes 1 Hour
Easy Meatball Sub
Print Recipe
Servings Prep Time
2 Subs 10 Minutes
Cook Time Passive Time
68 Minutes 1 Hour
Servings Prep Time
2 Subs 10 Minutes
Cook Time Passive Time
68 Minutes 1 Hour
Ingredients
Servings: Subs
Instructions
  1. Place frozen meatballs in a heavy saucepan (or you can make them ahead and place them in a crockpot on low for about 4 hours).
    Meatball
  2. Cover meatballs with pasta sauce. Simmer on low for about 1 hour or if you need it faster increase the heat and heat until the sauce is bubbling and meat is heated thru.
  3. Butter bread and toast in a frying pan until browned.
    Meatball
  4. Scoop meatball mixture on one side of the bread and sprinkle with shredded cheese. Sprinkle other side with cheese. Bake in 350 degree oven until cheese melts, about 8 minutes.
    Meatball
  5. Remove from oven, place second slice of bread on top to make a sandwich and serve.
    Meatball
  6. It makes a hearty meal with a green salad and if you want some chips.
Recipe Notes

You can cook meatballs in a crockpot on low for 4 hours instead of on the stovetop if you prefer.

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Easy Baked Manicotti

Easy Baked Manicotti

Easy Baked Manicotti

As you know I make at least one or two meatless recipes a week at my house.  Last week I made Baked Manicotti.   It;s a spinach and cheese filled pasta tube.

 

It’s quite simple to make and can be made in advance.  I made mine in the morning then popped it in the fridge while I ran a few errands then threw in in the oven 20 minutes before dinnertime.

This dish is inexpensive, quick, and really yummy.  I served it with a tossed green salad and a slice of toasted garlic bread.

Ingredients:

1 box Manicotti pasta
1 lb. bag of frozen chopped spinach – thawed
2 tbls. garlic powder
1 can or jar of pasta sauce (24 oz.)
15 oz. Ricotta cheese
2 cups shredded Mozzarella cheese

Directions:

1.  Prepare Manicotti tubes as directed.  Drain and set aside.

2.  Squeeze as much water as you can from the thawed spinach and place in a mixing bowl.

3.  Add garlic powder and stir well.

4.  Add ricotta cheese and 1 cup mozzarella cheese.  Stir to evenly distribute.

5.  Add 1/4 of pasta sauce to spinach and cheese mixture.  Stir well.

Easy Baked Manicotti

6.  Divide spinach mixture equally between the pasta tubes and gently stuff each tube with the mixture.
There’s really no neat way to do this.  I tried using a small spoon, but it went too slowly or tore the pasta tube.  So far I’ve found the easiest, but not the neatest way to stuff the tubes is with bare fingers.
A bit messy, but it works!.

7.  Place stuffed pasta into an oven safe baking pan.

8.  Pour remaining pasta sauce over all.

9.  Sprinkle remaining mozzarella cheese over sauce.

10.  Bake in 350 degree oven for 20 minutes or until cheese melts.

If you are making it in advance, cover the pan with foil or plastic wrap and place it into the refrigerator until you’re ready to bake it.  Baking time will be a bit longer, another 10 minutes or so or until the filling is warm and the cheese melted.

Serve with salad and hot garlic bread, Bon Apetito!

Easy Baked Manicotti
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
20 Minutes
Easy Baked Manicotti
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: People
Instructions
  1. Prepare Manicotti tubes as directed. Drain and set aside.
  2. Squeeze as much water as you can from the thawed spinach and place in a mixing bowl.
  3. Add garlic powder and stir well.
  4. Add ricotta cheese and 1 cup mozzarella cheese. Stir to evenly distribute.
  5. Add 1/4 of pasta sauce to spinach and cheese mixture. Stir well.
  6. Divide spinach mixture equally between the pasta tubes and gently stuff each tube with the mixture. There's really no neat way to do this. I tried using a small spoon, but it went too slowly or tore the pasta tube. So far I've found the easiest, but not the neatest way to stuff the tubes is with bare fingers. A bit messy, but it works!.
  7. Place stuffed pasta into an oven safe baking pan.
  8. Pour remaining pasta sauce over all.
  9. Sprinkle remaining mozzarella cheese over sauce.
  10. Bake in 350 degree oven for 20 minutes or until cheese melts.
  11. If you are making it in advance, cover the pan with foil or plastic wrap and place it into the refrigerator until you're ready to bake it. Baking time will be a bit longer, another 10 minutes or so or until the filling is warm and the cheese melted.
  12. Serve with salad and hot garlic bread, Bon Apetito!
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Stromboli – Chicken/Spinach/Broccoli

Stromboli – Chicken/Spinach/Broccoli

I’m always looking for recipes that will entice my 6 year old grandson to eat more veggies, the kid won’t touch anything green!  This Chicken/Spinach/Broccoli Stromboli was a hit.  It’s really easy to prepare, served with marinara sauce for dipping it makes a filling meal.  It’s become a family favorite and I make it quite often.  Left overs can be heated up for a quick snack or lunch the next day.

Stromboli

Ingredients:

1 loaf Bridgeford Frozen White Bread Loaf

2 Boneless Skinless Chicken Breasts cubed

1/2 cup Italian Dressing

1 9oz. package frozen chopped spinach

1 10oz. package frozen broccoli with cheddar cheese sauce

1/2 cup shredded mozzarella cheese

Olive Oil

Garlic Powder

Place one loaf of frozen dough on a baking sheet that is lightly oiled with olive oil.  Let thaw and rise, about 5 hours.

Marinate cubed chicken in Italian dressing.  I place it all in a ziploc bag and refrigerate for at least 2 hours. You can marinate chicken longer, but not more than overnight.

Saute chicken in a small amount of olive oil until fully cooked

Add thawed and drained chopped spinach and stir until combined with chicken

Add thawed broccoli and stir until combined

Cook for another 5 minutes stirring constantly so cheese doesn’t burn

Place chicken mixture in large bowl

Add mozzarella cheese – stir well
Roll out dough on lightly floured surface.  Roll into a rectangle shape about 9″x13″ about 1/4″ – 1/2″ thick.

Move rolled dough onto an oiled baking sheet

Arrange chicken mixture down the center of the dough lengthwise

Fold short ends over the chicken mixture

Fold long sides over the short ends and the chicken mixture creating a log shape

Pinch seams together to seal

Spray or brush with olive oil on the top and sides

Sprinkle garlic salt over the top

Bake in 400 degree oven 20-25 minutes or until golden brown

Slice and serve warm with heated marinara sauce for dipping

Stromboli
Print Recipe
An easy version of this Italian favorite, Stromboli. It's really just bread stuffed with meat, veggies, and cheese. Great for meals and snacks.
Servings Prep Time
4 People 45 Minutes
Cook Time Passive Time
25 Minutes 5 Hours
Servings Prep Time
4 People 45 Minutes
Cook Time Passive Time
25 Minutes 5 Hours
Stromboli
Print Recipe
An easy version of this Italian favorite, Stromboli. It's really just bread stuffed with meat, veggies, and cheese. Great for meals and snacks.
Servings Prep Time
4 People 45 Minutes
Cook Time Passive Time
25 Minutes 5 Hours
Servings Prep Time
4 People 45 Minutes
Cook Time Passive Time
25 Minutes 5 Hours
Ingredients
Servings: People
Instructions
  1. Place one loaf of frozen dough on a baking sheet that is lightly oiled with olive oil. Let thaw and rise, about 5 hours.
  2. Marinate cubed chicken in Italian dressing. I place it all in a ziploc bag and refrigerate for at least 2 hours. You can marinate chicken longer, but not more than overnight.
  3. Saute chicken in a small amount of olive oil until fully cooked
  4. Add thawed and drained chopped spinach and stir until combined with chicken
  5. Add thawed broccoli and stir until combined
  6. Cook for another 5 minutes stirring constantly so cheese doesn't burn
  7. Place chicken mixture in large bowl
  8. Add mozzarella cheese - stir well, set aside
  9. Roll out dough on lightly floured surface. Roll into a rectangle shape about 9"x13" about 1/4" - 1/2" thick.
  10. Move rolled dough onto an oiled baking sheet
  11. Arrange chicken mixture down the center of the dough lengthwise
  12. Fold short ends over the chicken mixture
  13. Fold long sides over the short ends and the chicken mixture creating a log shape
  14. Pinch seams together to seal
  15. Spray or brush with olive oil on the top and sides
  16. Sprinkle garlic salt over the top
  17. Bake in 400 degree oven 20-25 minutes or until golden brown
  18. Slice and serve warm with heated marinara sauce for dipping
Recipe Notes

For easier cleaning you can line baking sheet with parchment paper.

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