Easy Spinach Dip

This is one of my favorite appetizers, and just so happens to be one of the easiest things to put together. I always make sure I have some frozen spinach and cream of leek soup on hand, you never know when you'll be hosting an unexpected predrink with 23 hungry boys.  No? Just me?  Alright then.  Feel free to serve this with afternoon tea.

You'll need...

1 cup of mayo

1 16 oz container of sour cream

1 package of dry leek soup mix

1 frozen package of spinach

...that's it.  I'm serious.  I'll have to post something else today because I feel like I'm ripping you guys off.

Measure a cup of mayo...

And grab a container of sour cream.

Combine in a medium sized bowl with the leek soup.  You can also use onion or veggie soup in a pinch.

The most "difficult" part is the spinach .. you want to thaw it out and then squeeze out the excess moisture so your dip isn't runny.  I used a colander and a paper towel and just squeezed it until it was 95% dry.  Then add the spinach to the bowl with your sour cream and mayo. 

After a couple stirs... you're pretty much done!  Just let it sit in the fridge for a couple of hours to let everything mingle.  If you can, leave it over night, it will be so much better.

Serve with some hunks of pumpernickel or sourdough bread.  Voila!

Enjoy!

Courtzilla

Pita Pizza

Sometimes, I just can't decide what to eat.  I know, I know, #firstworldproblems.  I'll sit there in front of the open fridge eating peanut butter from the jar because I can't make up my mind.  This is a new favorite because of 3 things.  1) It's easy.  2) It's fast.  3) It's got options.  You can switch up the ingredients and have it be a totally new lunch.  This one is a caprese salad inspired creation.  New #firstworldproblem : I don't get to work from home enough so I can eat these more often.

Grab a pita!  Easy enough, no?  I just use store bought, but my mom made them from scratch once and I gotta tell ya, it made a HUGE difference.  Also, preheat your oven to 425 degrees.

I added red onions ... but I hate raw onions.  I quickly sliced up a few pieces and started to caramelize them so they didn't have as much bite.  Feel free to skip this step if you're not as picky as I am.

Slice up some tomato fairly thinly - the "pizza" is not going to be in the oven long.

Add just a brush of olive oil and some sea salt to the pita.  Simple, but big flavor difference if you skip this step. 

So instead of a tomato sauce base, I used some pesto!  I don't have any fresh basil on hand, so the jar stuff will do.

Next, a thin layer of mozzarella cheese.  Mama mia!  You don't want to add a ton, it will weigh down the pita and make it kind of soggy in the middle.  Learn from my mistakes.  

Layer on the tomatoes...

And then the onions ...

And you're ready to go!  Put it in the oven for about 12 - 15 minutes.  Keep an eye on it, you'll want to make sure the cheese is melted, and it starts to brown up on the edges.

 Slice with a knife or pizza cutter, and you're ready to rock!  I made a BBQ steak version a couple of days later, using BBQ sauce as the base and cheddar cheese.  The world is your oyster ... or in this case pita pizza.

Enjoy!  And here's a picture of Mac because he's just too adorable to leave out of the occasional post.

Courtzilla

Roasted Broccoli and Carrots

This one is short and sweet.  It's one of my new favorite side dishes.  The other day my mom was making the standard steamed broccoli when I suggested we roast it.  "Roasted broccoli!??" was the reaction I got.  As incredulous as she was at first, she's now made it 3 times for dinner.  I think I won that debate.

You'll need:

- 1 head of broccoli
- about 10 baby carrots
- 2 tablespoons of olive oil
- a teaspoon of seasoned salt
- a dash of pepper
- zest from one lemon, and about a tablespoon of lemon juice
- grated parmesan cheese (too taste)

Ok! Preheat your oven to 400 degrees.

Cut up your carrots into fourths lengthwise, and break apart your broccoli until you have decent sized florets.  Should look like this.

Place onto a cookie sheet and drizzle with your olive oil, and salt and pepper.  I've also added some parsley here because I am a rebel, feel free to experiment!  Toss everything together and spread everything out so it's in one layer.  Throw it in the oven for approximately 25 minutes.

While the veggies are roasting, I get prepared with the cheese, and zest the lemon ahead of time.  Make sure not to grate your thumb while zesting like I did.  Courtzilla STRIKES AGAIN.

After 25 minutes or until the broccoli has started to brown up at the edges, remove and grate the fresh parmesan over the warm broccoli and carrots.  Add the zest and lemon juice at this time as well, and give it a toss.  Serve with your favorite comfort food!

Meatloaf meatball recipe is coming up next.... EVERYONE IS EXCITED.

Enjoy!

Courtzilla

Slow Cooked BBQ Pulled Pork

Don't you love a recipe that takes like 15 minutes of actual cooking? Say hello to pulled pork. Throw it in the crock pot with minimal seasoning, and watch 2 movies on a hungover Saturday while it fills your house with a crazy delicious (Dr. Pibb + Redvines?) scent. Don't believe me? Give this a try.

What you'll need...
-A cut of pork. Either pork butt, or pork shoulder. The idea is lowww and sloowwww so the tougher, cheaper meats will break down and get realll tender. You'll need about 2-3 ish pounds.
-1 small yellow onion
-3 tablespoons worcestershire sauce. I hate both spelling, and saying that word for the record.
-water
-About 4-6 buns
-1/2 a bottle of your favorite bbq sauce - I used Sweet Baby Ray's... it's necessary.

Alrighty! Roughly chop up your onion and lay it on the bottom of the crock pot.


Place the pork on top of the onions. I got some sort of weird cut that was on sale, but it turned out delicious. Go ahead and add the worcestershire sauce.


Fill the crock pot full of water so it's fully covering the pork. Our crock pot is kind of small... so stop making fun of the dry pork. I'm not as perfect as I may come across on paper.


I added some paprika and cumin, because I can't leave things alone. It's not necessary though.


OK! You're ready to go. Put the setting on low, and leave it alone. For .... six hours. SIX HOURS. You could go to work and just let this bubble away, then come home to tender, delicious pulled pork. Here's what it looks like when it's done....


I pick out the pork and shred it, discarding the onions.



I find it easiest to use two forks. It's so easy since it's falling apart on it's own anyway. Mix the shredded pork with the BBQ sauce. I only use about 1/2 the bottle, or else I think it gets too soupy and over powers the pork.


COME GETCHA SOME. Let it cook away on low for about another hour, stirring occasionally so the pork doesn't stick to the sides.


Who loves me? My roommates, that's who.

Throw it on a bun, maybe top it with some coleslaw or just leave it plain.


Either way, it's scrumptious!!


Jealous much?

Enjoy!

<3 Courtzilla

Balsamic Fruit Salad

Simple, easy, fast, delicious, and healthy. Is there a better way to start off an entire day of drinking?? Today starting at dawn is U of Illinois' Unofficial, a crazy celebration centered around green shirts and a free for all drunk fest. The best times to see it are from 8am to about 2 am when everyone passes out, then ralleys at 8pm to go at it again. The breakfast of champions usually includes kegs and eggs, and to throw probably the only fruit or vegetable these people are going to eat all day, I made some fruit salad!

This ain't your grandma's fruit salad. It's got a couple unique twists.

You'll need:

-1 case of strawberries (is that a pint? i have no idea)
- 2 smallish things of blueberries
- 1 smallish thing of raspberries.
- 1/4 cup of white sugar
- 2 Tablespoons of aged balsamic vinegar
- 1/2 teaspoon black pepper - sounds weird, but TRUST me

Man I sound so technical today. Smallish thing? I hope you guys know what I'm talking about.

Alright first off wash all your fruit, cut up the strawberries, and combine it in a medium sized bowl.



Add the sugar...


Add the balsamic vinegar and pepper....


Mix... and VOILA!!


You are instantly a gourmet chef! This is good if you let it sit for like an hour for the sugar in the fruit to break down... it's even BETTER if you leave it over night. It makes this transcendant syrup... holy cow. Know what this syrup could take the place of? Grenadine. Helloooo tequila sunrises. Delicious, and so easy!

Have a safe Unofficial, you nuts.

Enjoy!

Courtzilla

Easy Parmesan Rolls

First off, let me apologize for my absence. In the beginning I was saving money for Australia, then I was in Australia for three weeks, then I was in Canada for a week, then I was broke off of Australia and the holidays in Canada. In a nutshell, I'm still broke, but I'm starting to get sick of sandwiches so I've been cooking again! Quite a bit actually. I've got a few posts planned out, so no extended breaks are in my future. I know, you are SO lucky.

Have you ever wanted to show off in front of your friends? Make them think you've been slaving over a stove all day making artisan rolls? Well I would recommend these suckers. Knotted parmesan rolls. Great in soups or with a hearty salad! Check out how easy these are.

Let me go ahead now and apologize, I forgot to take pictures of the first couple steps. I could have SWORN I had... I will blame Roommate Rob. I don't know how he's to blame, but I'm sure it's his fault.

So, you will need:
- 1 can of 8 grands biscuits (not the flaky kind)
- about 2 tablespoons of melted margarine or butter
- about 4 tablespoons of grated parmesan cheese

Yup, that's it.

First, get all the biscuits out of the container and preheat the oven to 350 degrees. You'll want to roll the buscuits on a flat surface or cutting board, so they look like a long rope, about 6-8 inches long.

Then, just pretend you're working at Annie's Pretzels and tie them in a basic knot. They should look kinda like this.


Skillz my friends, skillz. Mad shoe tying skillz.

Plop the buns onto a pan, no need to spray it or anything.


Now, brush your melted butter over the buns. I don't have a brush, so I poured.




And by poured, I mean got crazy with the butter. What? It's winter, sue me.

Go ahead and sprinkle the butter loaded buns with your parmesan cheese.


Hello, lover.

You'll want to put these in the oven until they get browned on top, about 15 minutes or so. Keep your eye on them though, my oven likes to play with my head sometimes. You should have seen the angel food cake disaster of '10.

They should look something like this:


Hello, lover. Come closer. Come swim in my pool. What pool you ask? This pool.



AKA My next post. You really ARE so lucky.

Then, should you feel inclined, gang up on the only other girl roommate and electric tape her ankles together Dexter style.



Troublemakers.

Enjoy!

<3 Courtzilla

Criminal Pumpkin Muffins

Why are these so criminal? How can a muffin be classified as dangerous?

It's not really the muffin that should be outlawed, it's the fact that I'm posting this recipe.

You see.... these pumpkin muffins....

have...

two ingredients.

THE SECRET IS OUT.



You'll need:

- 1 30oz can of pumpkin puree - NOT PUMPKIN PIE FILLING
- A box of spice cake mix.

Ha, you think I'm joking.

Preheat oven to 350 degrees.



Combine.



Plop into muffin tins.



Bake for about 30 minutes, until a toothpick comes out clean. Or until you can't wait any longer, pop one in your mouth, and it doesn't taste like dough.



HAHAHA.

Impress all you friends with your "home-made" muffins. Seriously, it'll be a hoot. And what perfect FALL timing?? You could even say these are low fat - no added oil, eggs, or butter. Some would call these muffins revolutionary.



Some also need to stop getting so excited about 2 ingredient muffins.

Enjoy!

<3 Courtzilla