spinach artichoke dip {winner!!}

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Spinach Artichoke Dip from Beckie:

1 - 6 1/2 oz jar of marinated artichoke hearts

5 oz frozen spinach

1/2 cup mayonnaise

1/2 cup grated parmesan (I use more)

1 1/4 cup grated Monterey Jack (I use more)

1 clove garlic (I think I usually use garlic salt because it's easier)

Combine artichoke, spinach, mayo, cheese and garlic. Put in baking dish and sprinkle with remaining Monterey Jack cheese. Bake 15 minutes at 350 degrees. Put under broiler, if desired, for a couple of minutes to brown.

Serve with bread, tortilla chips or crackers.

*I use frozen spinach and defrost it a little. I don't really squeeze it out unless it seems excessive.

braciole.

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Braciole from Michelle:

via Rachael Ray

1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix) - I do 1 pound beef and half a pound of ground pork

Salt and Pepper

1/2 cup Italian bread crumbs

1 egg

2 cloves garlic, minced

1/4 small white onion, grated

2 T golden or dark raisins, chopped

2 T pine nuts, chopped (optional - I don't use them)

3 T grated cheese, Parmigiano or Romano

2 T chopped flat-leaf parsley (I use dried)

1 cup arugula leaves or baby spinach (I use spinach)

6 slices proscioutto di Parma (I use thin sliced ham)

6 slices deli sliced provolone

Extra-virgin olive oil, for drizzling

Preheat oven to 450 degrees F

Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2 inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula/spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.

Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion and serve.

bruschetta chicken.

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Bruschetta Chicken from Ashley:

1/2 cup flour

1-2 eggs beaten

4 boneless, skinless chicken breasts

1/4 cup grated parmesan cheese

1/4 cup crushed garlic croutons

1 T butter, melted

2 large tomatoes, diced

3 T minced fresh basil

2 cloves garlic, minced (approx. 1 teaspoon)

1 T olive oil

salt and pepper to taste

Preheat oven to 375 degrees. Grease 9x13 baking dish. Place flour and beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish. Combine parmesan cheese, crushed croutons and melted butter then sprinkle on chicken. Loosely cover with foil. Bake for 30-40 minutes, or until top is browned and chicken is cooked through. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.

*note: I make the bruschetta (tomatoes, garlic, basil, olive oil) in a blender or immersion blender.