Easy Spinach Casserole for the Brain Dead

It's Brain Dead Thursdays, Folks!  You will love this stupid easy dish!

Back in the late 80's, I had a wonderful supervisor, Anne McAden, who originally hailed from Philadelphia.  Anne gave me this recipe which everyone loves and always asks for.  Although the "City of Brotherly Love" has reclaimed Anne decades ago, I continue to make this dish and think of her the thousands of times I have!

Anyone can make this super easy spinach casserole.  You can pair it with fish or anything you want, frankly!  It's good enough to stand on its own for a vegetarian dinner!

Here's what you'll need:

1 pkg frozen chopped spinach (500 gm bag or 2 C) - thawed
1 C croutons (your flavour choice)
1 284 ml (or 10 fl.oz) can Cream of Mushroom Soup (I like Campbell's)
1 C shredded mozzarella cheese
1 egg
2 T butter or margarine (+ more for greasing dish)

Preheat oven to 350F.

Between the palms of your hands, squeeze out as much water from the spinach as possible.  Place in a microwave safe bowl.
Microwave for about a minute or two to heat it up a bit.

Add the cheese and butter.  Mix through to incorporate,
until the butter melts and cheese starts to soften slightly .

It will look like this when mixed well.

Dump, as I have, the can of mushroom soup - UNDILUTED.

Add the egg.  Mix well until completely combined.

Add croutons.  Mix through thoroughly.



Generously grease a casserole dish.
This one is about 13 inches long and 8 inches at its widest.
For a dinner party, try making in individual ramekins and invert on each dinner plate for a pretty presentation.

Pat it down evenly in your prepared casserole dish.

Bake for about 40 to 45 minutes until browned on top.

I had to take it out earlier than that because of a squawking, hungry and impatient husband that needed to be fed! 

This is what I served it with...
Pork Schnitzel with Mushroom Sauce made from scratch...
Roasted Garlic Fingerling Potatoes!

There you have it!  A simple to prepare easy spinach casserole that I KNOW will become a favourite for you as it has for me!  Thank you, Anne McAden, wherever you are!

Chips, Crisps and Wafers, oh my!

Tonight I was working late and there was little choice of anything tempting in the cafeteria.  I decided to settle for bad snack food, you know the kind.  The kind that deludes you into thinking you're eating some kind of actual meal... riiight!

I really wanted the loaded potatoes like in the picture.  Instead, I had to settle for make believe of the real thing - in potato chip form.  It was SOOO not!

This got me thinking about how many varieties of chips there are to appease the crunchy cravings around the world.

All I can say is O.M.G.

A quick visit to the Lays site reveals a plethora of global faves:
Mexico: Adobadas, a combo of different chili peppers
U.S.: Classic Plain Lays
Brazil: Queijo Coalho - a popular cheese there.  Also, Soy Sauce and Onion, Mediterranean, and Turkey.
Spain: Gambas al Ajillo - a shrimp, garlic and chili base inspired by its famed dish, paella.
South Africa: Spring Onion and Cheese, Carribean Onion and Balsamic Vinegar, Sweet Thai Chili.
India: Magic Masala
Australia: Vegemite
Thailand: Nori Seaweed, Hot and Spicy Crab, Hot Chili Squid, Lobster Hotplate, Cheese and Chili Paste.
Russia: Red Caviar

By no means is this a complete list.  However, I've highlited my WTF choices in black and my gotta try in green.  I welcome anyone sending me any of my "pleasure or pain" selections :-)

Australia:
Cilantro
Sunday Roast
Smith's Chips in Australia has Honey Ham. Ohhh, Australia, you had me at ham.

Argentina:
Lasagna
Beef Carpaccio with Parmeggiano
Smoked Manchego Cheese

Belgium:
Roast Chicken and Thyme
Cucumber and Goats (this is an extra loud WTF!)

Canada:
Dill Pickle
Ketchup
Poutine
Pizza
Curry and Ginger

China:
Borscht
Pepsi and Chicken
Numb and Spicy Hotpot
Kiwi
Blueberry
Italian Red Meat
Finger Licking Braised Pork

Egypt:
Kebab on Charcoal

Greece:
Feta and Tzaziki (there's a surprise!)

India:
HipHop Honey and Chili (Huh?)
Mint Mishchief
Latino Style Hot Peppers and Salsa
Chaat Street Bindaas Behl Style

Indonesia:
Salmon Teriyaki
Grilled Chicken Paprika

Ireland:

Roast beef and Peppercorn sauce



Korea:
Octopus chips
http://www.amazon.com/Nong-Shim-Tako-Chips-2-12-Ounce/dp/B003QWKUVS

Japan:
Wasabi Plum
Caesar Salad
Thousand Island

Netherlands:
Mexican Peppers and Cream

Poland:
Cucumber and Guacamole
Chili and Knuckle of Pork

Russia:
Ham and Cheese
Mushroom and Sour cream

Thailand:
River Shrimp with Condiments (Hmm... condiments?)

UK:
German Bratwurst Sausage
Italian Spaghetti Bolognese
French Garlic Baguette
South African Sweet Chutney
Argentinian Flame Grilled Steak
Welsh Rarebit
Pickled Onion
Builders Breakfast
Roast Ox
Haggis and Black pepper
Australian BBQ Kangaroo

Vietnam:
Brazilian BBQ
Beijing Roasted Duck
Manhattan Steak
Nori
Mornay Shrimp
Mediterranean Crab Curry
Peking Duck
Brazil BBQ Pork Rib


OMG.  Go to this site to buy your guilty pleasure!  Here is a sampler of what's available:

Flavours like Hawaiian BBQ, Mango Habanero, Fries and Gravy flavoured chips, Pesto, Chocolate Marshmallow (Say whaaaat?), Cheddar Beer, Chicken and Waffles, Toronto College St. Pizza!, Roquefort and Smokey Bacon, Jalapeno and Coriander, Alaska Cool Crab, Peach Sour Cream and Onion, Buttermilk Garlic Mash, Voodoo Gumbo, the fancy PC Loblaw's brand chips sold in Canada like Piri Piri, Cajun Squirrel (below)

Here's a shortcut for your next Christmas dinner:

Walkers Roast Turkey with Paxo Sage & Onion Flavour Crisps

I hope to God no one EVER makes Tripe chips!  I could do Lox and Cream Cheese or a Reuben Sandwich flavoured chip, though.

How about these?

As a Canadian, I am swooning over "Beer Chips."   Excuse me, but why is this not Canada's official chip? Dammit! I am going to start a Facebook page to make it so!  Go here to join!

Would they not go perfectly with... well, a beer and maybe these...?

The total Canuck experience, eh?  (C'mon, you were just WAITING for me to say that!)





Refreshing & Easy Raspberry Lemonade & Lemon-Aid

Who doesn't love a glass of refreshing lemonade?  This easy raspberry lemonade is a true winner!

When you squeeze your own lemons, the fresh smell of this invigorating fruit will convert you to a homemade lemonade addict forever!

If you're watching your sugar or calories, it's an easy switch.  With all the sugar substitutes around, choose your favourite and try this delicious fruity classic twist today!

I love the fact you can eat lemons and that they're generally versatile household helpers.
*(See below!)

Here's what you'll need:

 1 cup sugar or sugar equivalent (I used Splenda)
1 cup lemon juice (about 6 to 7 lemons, depending on size)**
5 C water
2 T DaVinci sugar free syrup
Fresh Rapberries for garnish

Mix the first 4 ingredients in a pitcher.  Add raspberries and ice in each glass.  Fill with tangy and fruity thirst quenching lemonade.  (I promise I won't tell anyone if you want to spike it with gin!) 

**If you nuke your lemons for 20 seconds each in your microwave, you'll get more juice out of them!  You can also try rolling them back and forth with your palm on your counter to express more juice.

*Other uses for Lemons:

Got a stinky microwave?  With a fork, pierce a lemon all over.  Place it in your microwave and nuke for 30 seconds at a time until the putrid smell of last week's fish sticks is replaced with the fresh scent of citrus!  

Lemons are a natural facial astringent and cheaper than any commercial face product.

Clean that stinky garlic infested cutting board:  sprinkle with salt and run the cut side of a lemon over it vigourously.

Run out of bleach?  Use a 1/4 cup of lemon juice to brighten those whites!

Suck on a lemon wedge to shock your hiccups into silence!

Tea with lemon is a natural way to help ease morning sickness.  Of course, the only morning sickness I have is that I am sick of mornings (night hawk here).  No amount of lemons can help that.

Run out of your favourite deodorant?  Cut a lemon and run it over your pits for emergency freshness!  Your friends will thank you.

So we know how to de-stink you... do your fridge the same courtesy.  Soak a sponge in some lemon juice.  Place it on a dish in your fridge overnight.  And throw out that leftover jar of herring you've been housing since 2011.

Cut a lemon in wedges.  Boil on your stove top along with cinnamon sticks and cloves to naturally scent your home.  No one will know you live with 7 cats.

Got a little heartburn after eating something yummy from my blog?  Two teaspoons of lemon juice in a glass of water should help... then get cooking again!

Soothe the irritation of insect bites with a little lemon.  Vow to never go to the nude beach again.

Easy Dutch Pancakes aka Breakfast Yorkshires

I love weekend brunch.  It's a chance to deviate from the regular weekday morning fare.  I like to deviate - often.  (Does this make me a deviant or a deviator?)

 

This is an easy Dutch pancake that reminds me of British Yorkshires, hence, explaining why I've labelled them as this.  It's essentially the same principle - dropping batter into hot fat and sending them off to the oven until they rise in all their golden puffaliciousness!

 

I'm always mindful of my single friends.  This is super easy to make for one  person.  Treat yourself.  You'll think twice about grabbing that cereal box on a weekend morning! 

 

And while I'm at it, why save this just for a breakfast or brunch? This would be a lovely unexpected dinner party dessert: instead of sour cream or yogurt, use ice cream and top with something yummy!

 

SO very easy. I guarantee you will feel like a gourmet chef!

 

Here's what you'll need for 2 people:

1 C berries (blue-b, straw-b, rasp-b or mix)

1/2 C sour cream or vanilla yogurt

1/2 C flour
1/2 C milk
2 eggs, lightly beaten
4 T butter

 

Preheat oven to 400 degrees.

 

Melt 2 T butter in each oven proof baking dish* in your hot oven for about 2 to 3 minutes - while you're making your batter.   Careful not to burn it.  A little brown is OK for a hint of nutty flavour.  The butter should be hot enough so there is a little sizzle when you pour the batter in (see picture below).

 

(* These are oven proof dishes I have on hand. They measure about 6 inches in diameter.)

 

Mix flour, milk and eggs by hand blender or regular blender until smooth.   I'm using my hand blender and a wide mouthed beaker like container with a spout for easy pouring.

 

 

Pour batter evenly in dishes.  See how the edges almost start cooking because of the heated butter?  The tiny bubbles are also because of the batter's contact with the heat.

 

Now bake 15 minutes in the middle rack of the oven.

 

15 minutes later...  Look how it's risen - golden, puffy!

Like a big bowl o' pancake waiting to be filled and adorned with tasty toppings!

 

Immediately fill evenly with sour cream or yogurt.  I used vanilla flavoured yogurt.  The pancake itself is not sweet so you have to add that here - sweeten your sour cream with sugar - regular or brown or even maple syrup.  I added more sweetness with the finishing sugar.

 

Top with berries.  I happened to have blueberries in the fridge so that's what I used.  I also had leftover raspberry coulis from a dinner party the other night so I drizzled that over the yogurt.

 

It's really pretty with a red/blue mix.  However, I encourage you to make it your own.  Add apple pie filling, chopped peaches -whatever tastes good to you!

 

Sprinkle with powdered sugar for a beautiful finish like this!  Serve right away!

 

Tell me.  Would you not love to sit down to this breakfast? 

A puffy, buttery pancake, creamy yogurt, plump blueberries and a side order of crisp bacon.  Have a very  delicious morning! 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pesto Tomato Personal Pizzas!

I was foraging through the fridge the other day looking for something easy for dinner.  I had leftover Greek pitas from my "Seduction Pizza" recipe, juicy tomatoes hanging around and the right ingredients to whip up some pesto!

 

Easy decision!  Pesto Tomato Personal Pizzas.

I LOVE this pizza.  It's fast, satisfying and super delicious.  Make it NOW.  (OK, tomorrow then.  I understand.  You have to go shopping to buy everything.)

 

This makes two but it's easily scaled down if you are a single person and easily doubled, etc. if you are making them for a number of people. 

 

Here's what you'll need:

  

 

          2 Greek style pitas*

          2 vine ripened tomatoes

          8 T pesto (click here for recipe)

          1 cup shredded mozarella cheese

         *Keep these on hand in your freezer
           for an easy pizza night.  If you're single,
           it will keep them fresh so you're not
           always throwing stuff away!

Slice your tomatoes "East/West"
as opposed to "North/South".

Check this out!
A tomato knife by Henckel!  Pretty cool!

Place your 2 pitas on a cookie sheet...
If you like, you can spray the sheet with non-stick spray.
Spread 4 T pesto over each pita base...

Add 1 sliced tomato on top of each pita...
Don't worry if some of the "tomato guts" drop out!
See?  I have empty spots - no problem.

Sprinkle 1/2 cup of cheese over each pizza.
Go ahead and use more if you like!
These are guidelines :-)
Place in a 350 degree oven for about 1/2 an hour
until the cheese is bubbly and golden to your liking!
 

Right out of the oven...
Ready to be devoured!

Pesto Tomato Personal Pizza.
So easy, so delicious!
Serve with a green salad using, of course,
 my best ever Italian vinaigrette!

 

Pesto in Minutes! (aka Italian Heroin)

Pesto can be made in minutes and it's so versatile!  It's an instant flavour enhancer for pasta, pizza and crostini.  Five simple ingredients, one deliciously spectactular taste!  Italian Heroin, in my opinion. 

 

I think Pesto recipes are an individual thing.  Some people like it thick, almost like a spread.  Me?  I love when it has a runny but still thick consistency which, in my opinion, is easier to incorporate into a pasta and to use as a topping for other yummy things.

 

Make this and use it with my Pesto Tomato Pizza recipe.  Freeze the rest for those nights when you're too exhausted to make something complicated.  You'll be glad you did!  Mmmm. 

 

Here is what you'll need:

 

 

                                1/2 C olive oil*

                                1/2 C loosely packed basil

                                1/2 C+ 2 T parmesan (good quality, please!)

                                1/4 C pine nuts

                                1 very large or 2 med garlic cloves

 

                                * I like President's Choice olive oil.

                                   It has a lovely, fruity taste!

 

In a mini food processor/chopper,
add basil, pinenuts and garlic.
Whiz for about 40 seconds to get your pesto going.




It should look coarse like this
See how the first few ingredients are incorporated.

 

Add olive oil and cheese...



Whiz until it looks like this...

 

It should have some "runnability"!

And there you have it!  Pesto in minutes!
Fragrant basil, buttery pine nuts, robust garlic, fruity olive oil and the zesty tang of parmesan cheese!
Now you know why I call it Italian Heroin!
Put it on pasta, pizza, crostini. 
Eat it with a spoon... if you dare!

Kahlua Mousse for the Brain Dead aka Stupid Easy Kahlua Mousse

Kahlua... nectar of the Coffee Gods.  How can this not taste dreamy in mousse form?

I term this recipe Stupid Easy Kahlua Mousse because it takes all the fear out of making a sinfully delicious mousse.

From here on in, I plan to make Thursdays my "brain dead" recipe days, meaning they're so easy you'd practically have to be dead not to be able to make them!

Try this for a dinner party.  Your guests will think you spent hours whipping and prepping.  Tell them you did!

For an easy dinner party, make my Sweet Potato Carrot Ginger Soup and this dessert the night before.  Have the Honey Dijon Salmon as a main.  Your guests will wonder if you've become a chef ninja!

Here's what you'll need:

1 box Jello brand white chocolate pudding
1 C 35% whipping cream
3/4 C regular milk (skim, 1%, 2% -whatever you have)
1/4 C Kahlua liqueur
Square of chocolate, your choice - for decorating

 

Here is a close up of the pudding box.

 

Add all ingredients in a mixing bowl.
Mix on low to incorporate ingredients for about a minute.
Crank it up to high.
Mix for another 4 minutes until it looks mousse-y

(See video below!)

Tell me.  Is this not truly Stupid Easy Kahlua Mousse?

Why were you ever afraid to make it?

Fill glasses with deliciousness!
I've made two generous portions but this can easily serve 4!
Decorate with grated chocolate.
I like to add these "whistle cookies" as I call them.
Try chocolate covered espresso beans.
If you dare...
top with whipped cream, drizzle with Kahlua...
and while you're at it, book an angioplasty!