Spinach-Artichoke Panini

I just love doctoring up an old favorite! Especially when it's doctoring up bread and cheese, because let's face it. If you're starting with bread and cheese, you're already off to a good start. It can only get better from there!

This is super simple to make, and can be very versatile. I used a few slices of my homemade bread, white cheddar, artichokes in oil, and fresh spinach. Oh, and of course the butter to cook it in.

Mix up the cheese if you like, this would be great with fontina or gruyere. And if you had any aioli to smear on before grilling these bad boys up, that would be awesome as well.

I served this with black bean soup and pears. It was a simple soup and sandwich Sunday supper. Simply scrumptious, that is. =)

Other ways I love to fancy-up my grilled cheese: apples, tomatoes and pesto, butternut squash and sage, asparagus

I Made Bagels!

I have to admit, I was intrigued when I found a recipe for home-made bagels. 

I caved when they said it was easy. 

Easy it was. 

It just took awhile. 

Three 20-minute dough rests. 

They taste like they came straight from the deli!

Can you smell them yet? 

I followed this recipe. 

I didn't vary from it, so please visit the site for details.

This is what's resting in the green bowl: 

oil, all-purpose & whole wheat flour, sugar, yeast, water

Kneading, kneading...

 ...and kneading. 10-minutes worth!

 The wonderfully elastic dough:

 Cut into 8 balls and resting for 20 minutes:

Then rolled into 8 dough snakes.

These did not roll out as easily as Play-Doh. 

I would know, I teach 6 & 7 year olds. 

Curled into 8 bagel-like rings.

And yet another 20 minute rest. 

Boiling:

In water. 

1-minute each side.

This is apparently the sign of a "real" bagel. 

A quick drip-dry:

And then onto the baking sheet!

After baking for 10 minutes on each side, they are done!
And soooo good!

Time-consuming, yes. But truly easy. 

And your kitchen will smell like a bakery. Bonus!

Thinking I'll make these again for our upcoming weekend camping trip.

Hot Pockets

I recently came across a recipe for Spinach Pockets, and immediately had to try. 

Who doesn't remember this food as a quick snack as a hungry college kid?

True to form, I have made some changes to this surprisingly simple dish.

Instead of straight spinach, I did a combo of spinach and broccoli. 

You will need:

1 medium-sized broccoli crown

1/2 a bag of frozen, pre-cut spinach (a small cheat on fresh)

1 small container ricotta cheese

1/2 cup Parmesan cheese

1 egg

Phyllo dough

melted butter or olive oil

Here goes: 

Veggie Hot Pockets

Saute finely diced broccoli and spinach.

Combine ricotta cheese, Parmesan cheese, and egg.

Add sauteed vegetables to the cheese mixture.

Next comes the wrapping. 

Each hot pocket uses 3 phyllo sheets, folded in half. 

Between each sheet, brush dough with butter. 

I found olive oil to work just as well, 

however the pockets won't brown like they would with butter.

Place filling on the phyllo dough and...

...roll up, tucking the ends under.

Bake according to phyllo dough package directions, until dough browns.

I served my hot pockets with roasted carrot sticks.

Another winner-winner-(no)chicken-dinner!

I made excess amounts of filling and froze the left over. 

I intend to use it as ravioli stuffing.
Stay tuned for a variation on homemade ravioli (it'll be less labor-intensive!)