Bruchetta

I modified this recipe from the Rachael Ray Show to my taste buds.  I tried it out on my in-laws and they gobbled them up in seconds!  This was actually one of the first times I was in the kitchen cooking since I had the baby!!

• 1 loaf French bread
• 3 ripe avocados
• Juice of 1 lemon
• 1 large clove garlic, mashed into paste
• 2 pints grape tomatoes, chopped
• 1/2 red onion, chopped
• fresh basil, chopped
• 2 tablespoons extra virgin olive oil
• Salt and Pepper

Slice up the French bread into slices.  Toast the slices in the oven until golden and crisp.

Mix together the tomatoes, red onion, basil, EVOO, and salt & pepper to taste.  Set aside.

In a food processor mix together the avocadoes, lemon juice, and garlic.  Process until smooth.

Top the toasted bread with the avocado mixture and then top the avocado with the tomato mixture!

Texas Caviar

I received a special request for this recipe from our good friend Seth!! We miss you Seth & Bethany!!

See I don't eat this, so it never even crossed my mind to post it. But I know it is a huge hit at parties and you will not have any leftovers to bring home with you!

Texas Caviar
1 15oz can black eyed peas (drain & rinse)
1 4oz can chopped black olives
1/2 green bell pepper chopped
1/2 red bell pepper chopped
4 green onions chopped
2 garlic cloves minced
1 4oz can chopped jalapeno peppers
1 tsp chili powder
1 tsp cilantro
1 tbl cider vinegar
1/4 tsp salt
2 tbl olive oil

Mix everything together and serve with tortilla chips!!

Hot Spinach & Artichoke Dip

I realize this wasn't the healthiest supper I made, but I couldn't resist. Yes, we actually ate spinach and artichoke dip for supper tonight! It was well worth the splurge! I thought we would have left over toastada waffles, but this was calling my name.

I got this recipe from a friend of mine and she calls it "Olive Garden's Hot Spinach & Artichoke Dip"!! Lucky us that she shared this! : )

Olive Garden's Hot Spinach & Artichoke Dip
1 pkg (8 oz) cream cheese, room temperature
1/4 cup mayonnaise (don't use Miracle Whip)
1 can (14 oz) artichoke hearts, drained & coarsely chopped
1/2 cup spinach (frozen, chopped or steamed)
1/4 cup Parmesan cheese
1/4 cup Romano cheese (you can use all Parmesan)
1 clove garlic, finely minced
1/2 teaspoon dried basil (OR) 3 tablespoons fresh basil
1/4 teaspoon garlic salt
Salt & Pepper to taste
1/4 cup Mozzarella cheese, grated

Cream together cream cheese & mayo. Stir in the artichoke hearts, spinach, Parmesan, Romano, garlic, basil, garlic salt, salt and pepper. Mix well.

Spray pie pan with Pam, pour in dip and top with mozzarella cheese. Bake at 350 for 25 minutes or until top is brown. Serve with toasted bread.

Tip: You can store the mix (step 1) in a sealed container for a few days before actually making it.