It’s beginning to look a lot like Christmas, and I am full of the spirit of the holidays this year. The house has been decorated, and most of the gifts have at least been ordered. My first Christmas party is in less than a week, and it will be nonstop after that. You may have noticed that I have not posted very much lately. Greg and I went on a trip for our 29th wedding anniversary. My kids have finals this week in college. In fact, Wes graduates this month. They will both be home more during the holidays and I plan to spend as much time with them as possible. My post may slow down significantly during the holidays. I have many wonderful recipes for Christmas and the New Year on NJSD. Please check out some of my old stuff. You will probably notice a big difference in the photo quality but the recipes are great.
This recipe comes straight from the kitchen of my Aunt Sara. If you visit my blog, you may notice her name on several of my recipes. She is my mom’s sister. I grew up next door to her, and she is one of my favorite cooks!
Party food should be fun and easy, especially if you are the one hosting the party. The celebration should be a good time for ALL. Don’t stress over laborious recipes that not only take a ton of ingredients but will have you in the kitchen much longer than you deserve.
This recipe is a breeze to prepare and tastes fantastic! It is the ultimate party food with the hot and bubbly cheese. The original recipe includes one fresh jalapeno pepper, chopped. Today’s jalapeno peppers look as if they are on steroids so use your discretion when adding. You can use an assortment of dippers including crackers, pretzels, bagels, or bread, but my favorite is plain Tostitos Scoops. They hold the perfect bite and taste great.
Holly Jolly Artichoke Dip
- 1 can quartered artichoke hearts, drained well
- 1 c. mayonnaise
- 1½ c. shredded Mozzarella cheese
- 1 c. shredded Parmesan cheese
- 1 jalapeno pepper, seeds removed and chopped
- 1 clove garlic, minced
- dash or two of Tabasco sauce
- Preheat the oven to 350° F. Spray a small baking dish with nonstick cooking spray and set aside.
- In a medium bowl, mix the artichoke hearts, mayonnaise, Mozzarella cheese, Parmesan cheese, jalapeno pepper, garlic, and Tabasco sauce together. Scoop out into the prepared dish. Bake in the center of the oven for 20 minutes, or until the cheese is hot and bubbly and begins to brown on the top.
- Serve with Tostitos scoops or your favorite dippers.
Do you ever have those weekends that are jam-packed? You have that list that you’ve been making for months, and you decide that you are finally going to check things off that list. You work all day, and you accomplish more than you thought you would. Now the day is over, and you are hot, sweaty, and hungry. The thought of cooking is exhausting, but the thought of going out to dinner is even more exhausting.
With a little bit of planning, you will have this delicious summer pasta on the table in no time. This recipe is an Ina Garten recipe that is super simple. The tomatoes and a few of the other ingredients need to be mixed and left to stand at room temperature for 4 hours. With a mid-day break, this is easy to do. Other than the wait time, this dish can be ready in 15 minutes or less. It is a light and fresh meatless meal and a great end to a productive day of work!
Summer Garden Pasta
- 4 pints cherry tomatoes, halved
- Good olive oil
- 2 tbsp. minced garlic (6 cloves)
- 18 large basil leaves, julienned, plus extra for serving
- ½ tsp. crushed red pepper flakes
- Kosher salt
- ½ tsp. freshly ground black pepper
- 1 pound dried angel hair pasta
- 1½ cups freshly grated Parmesan cheese, plus extra for serving
- Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 tsp. salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
I’m always looking for something new and interesting to cook. It seems that even though I cook for my newspaper column and for the blog that I still get stuck in a rut of preparing the same foods over and over. I do a lot of roasted veggies, and I love them, but sometimes I want something different. I found this recipe for Layered Zucchini and Tomatoes in Mastering the Art of Southern Cooking by Natalie Dupree and Cynthia Graubart.
I was looking through the book just hours before cooking dinner. When I found this recipe the ingredient list was short and I just happened to have everything, except fresh oregano, which I replaced with fresh thyme. I used panko for my breadcrumbs and diced tomatoes since I was using leftover tomatoes from taco night. It was a delicious side dish that I will be making again!
Layered Zucchini and Tomatoes
- 2 small zucchini, trimmed and sliced lengthwise into ¼-inch slices
- 2 tomatoes, sliced horizontally into ¼-inch sliced and drained on paper towels
- ½ tsp. salt (plus more for sprinkling zucchini in colander)
- ½ tsp. freshly ground black pepper
- ½ c. dry breadcrumbs
- ½ tbsp. chopped fresh oregano
- ½ c. grated Swiss cheese
- ½ c. freshly grated Parmesan cheese
- 1½ tbsp. butter
- Place sliced zucchini in a colander and sprinkle with salt. Set over a bowl or in the sink and let stand for 15 to 30 minutes. Rinse with cold water, place zucchini in an even layer on paper towels. Pat dry with another paper towel.
- Preheat oven to 400°F. Butter a 9 x 9-inch baking dish.
- Layer half of the zucchini in the baking dish. Follow with half the tomatoes. Sprinkle with salt and pepper.
- Mix together the breadcrumbs, oregano, and cheeses. Sprinkle half of the cheese mixture over zucchini and tomatoes. Repeat layering one more time, ending with the cheese mixture. Dot with butter, and bake until golden brown and bubbly, about 20 to 25 minutes.
May be made several days ahead and reheated.
Leftovers freeze fine.
It’s that time of year again…time for my top picks. I love posting my top picks…mostly because I love making the collage pictures. Silly, right? I also like revisiting the recipes. This has been a year of big changes for Not Just Sunday Dinner. First I moved my blog from Blogger to WordPress. I actually did it myself, with the help of a few really nice tech support people. I’m not a very tech savvy person, so that alone was a big accomplishment. Then I took on the huge job of changing all recipes to print format. I’m really proud of that feature and I hope you enjoy it as well. I have started a rephotographing project that I’m still working on. I think that maybe my photos have improved a little better over the past three years so I’ve been trying to replace some really bad, old photos.
When looking back I really had some great recipes in 2014, if I say so myself. No, I do not develop my own recipes (usually). Like many, I change up recipes that I have made several times. My recipes come from family, friends, magazines, cookbooks, etc. Picking my top 10 for 2014 was a difficult job. I made a list of 26 recipes to start with. Then I scratched recipes and added back numerous times to finally narrow my list down to these 10 recipes. Please join me in looking back over the year, in no particular order.
1. Amaretto Almond Cheesecake
2. Snapper Hemingway
3. Greek Salad Dressing
5. Pretzel Dogs
6. Butternut Squash Enchiladas with Salsa Verde
7. Heirloom Tomato Salad with Lemon Vinaigrette
8. Scalloped Sweet Potatoes
9. Southwestern Corn Pudding
10. Blarney Blue Cheese Chips