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

Huevos Rancheros

I don't know about you, but one of my favorite styles of food is Mexican. Simple ingredients, inexpensive, simple preparation, BIG HUGE flavor. Does it get any better?

One thing that's always weirded me out a bit was huevos racheros. Ranch eggs? Basically an egg taco? Whatttt? Then, I tried making it. Holy cow. It's super tasty! It's a fast breakfast/lunch/dinner too, and nice and light. Basically....I just got done eating it and I think I want 4 more.


Here's what you'll need (for one serving):
- 2 eggs
- 2 corn tortillas
- 1/4 cup cheddar cheese
- tbsp of chopped cilantro
- 4 tbsp of your favorite salsa
- 1/2 lime
- salt, pepper
- dollop of sour cream
- re-fried beans (optional)

First, you'll want to get all your ingredients ready to go - the cooking process takes like 5 minutes. Heat up your pan. Chop up the cilantro, grate your cheese, cut a lime in half, get everything in a little assembly line.


Ok, spray some cooking spray on your skillet, and throw in your tortillas. This will crisp them up a bit, and warm them up too.


When those have heated, I just put a thin layer of re-fried beans on the tortilla and nuke it for 30 seconds at the end. Totally optional, I just like the creamy texture.


Looks like dog shit, tastes dddeeeelicious.

Ok, now spray the pan again, and crack a couple of eggs in the pan.


I broke a yolk. CRAP. Courtzilla, strikes again.

Once the bottom sets up, flip it over, and put some cheese and salsa on top of the eggs.


Throw a cover on top of the pan. This will melt the cheese without over cooking the eggs. At this point I take the pan off the heat and just let it sit for about a minute.



Ohhhhh yeahhhhhh.



Throw it on your tortilla, put a dollop of sour cream, a squirt of lime, and some cilantro on top and you are solid.


Andddd... dig in.



UGHHHHHHHHHHHH.

Excuse me, I need to make some more.

Enjoy!

<3 Courtzilla

Dill Chicken Salad

Ok, when you think of the words "chicken salad" what do you think of? I think of crappy restaurant choices and disappointments. Depressing, I realize. THAT NEEDED TO CHANGE. Whenever I order chicken salad, I'm always thinking eh...it's ok. Unless I'm at Penn Station, but I'm fairly certain they put some sort of crack in their recipe.

Chicken salad is one of those classic lunch recipes that can be so individualized, that everyone has a "chicken salad, my way" recipe. Well, you do if you're me. And here's mine.

You'll need:
- A cut up whole chicken. I believe they're called "fryer chicken".
- 1/3 cup low fat mayo
- 1/3 cup light sour cream
- handful of fresh dill
- pinch 'o paprika
- juice from 1 lemon
- 1 tablespoon brown sugar
- salt and pepper
- 2-3 stalks of chopped up celery
- couple handfuls of halved grapes
- green onions if you've got any (oh wait, I didn't)

Ok! First - the chicken. The main component. The heart of the meal.

Rinse off the raw chicken, and place it in a pot of water. A BIG pot.

Put the pot on the stove, and bring to a boil. Once it hits the boil point for around 5 minutes, bring the heat down to a simmer. You'll want to let it sit and cook for about 40 minutes.


While the chicken is bubbling away in it's hot bath, I start the sauce! Basically, you'll want to combine your sour cream, mayo, salt, pepper, paprika, lemon juice, brown sugar, and whatever else floats your boat into a small bowl. Pretty sure I added some other stuff, but I'm so behind on posting I can't be bothered to remember.


Just mix that all together! You can also chop up your dill and add it to the sauce at this point.


Have you ever had fresh dill? It adds a distinctly pickle-y flavor, and I don't have to add weird pickle texture. It's the best compromise ever.

Okie dokie. When your chicken is done, take it outta the pot.



At this point you can do one of two things. I like my chicken salad chunky, so i rip the meat off the bone and chop it into cute chunks. Some people like their chicken salad all one texture - if that's your preference, go ahead and shred up all the chicken with two forks at this point.

Then, add the chicken to a bowl with your chopped up veggies, like so!



COLORS.

Guess what the last step is.

Dump in your sauce, and MIX!!



Yummo! Put it on a bun, or on some lettuce with some cute cherry tomatoes! Go crazy and TOAST the bun. I know, I know, I push you too far.



Hello, lover. Slash lunch for the next 4 days.

Enjoy!

<3 Courtzilla

Fluffity Stuffity Potatoes

Ever had twice baked potatoes?

No?

Then I would argue you haven't lived. These things are potatoes made from little fluffy pieces of heaven. They are argueably not healthy for you...they are also arguably some of the best potatoes ever. Read on if your waistline can handle it. If not, wait about half an hour and I'll post my summer vegetable salad recipe!

You'll need:
- 5 - 10 yellow potatoes. Not the huge ones, the mid-sized ones. Make however many you need/want for lunch the next day.
- a smidge of cream cheese
- couple spoonfuls of sour cream
- a sprinkle of cheese (I think I used Monterrey Jack cheese, but you can use cheddar or whatever you've got)
- couple tablespoons of chopped chives
- garlic
- bacon bits? peas and carrots? onions? peppers? Let's be honest... this is a good way to use up your veggies.
- olive oil
- salt and pepper

Ok! First, you want to preheat your oven to 400 degrees. Then, rinse and scrub your potatoes. Throw them on a baking sheet, and drizzle some olive oil on them. You can also add some salt and pepper right now.



Let them bake along all honky dory in the oven for about 45 minutes.


Toasty.

Now, once they've cooled a bit you want to scoop out their souls, so they become shells of their former selves. Like this!


Now, you definitely don't want the souls to go to waste... so mash them up with the cream cheese, cheese, sour cream, garlic, and chives! Plus... any of the extras like bacon bits etc.




Doesn't THAT look appetizing.

Now, take scoops of the stuff, and load them into the potato boats you made earlier.


Now, you just want to stick them back in the oven for about 15 ish minutes!


VOILA!!


Delicious.


My roommate Rob is as happy as a clam. What a lucky guy.

Next up! The corn salad you see pictured.

Enjoy!

<3 Courtzilla