Recipe
At every family event growing up, my mom made spinach dip. It got to the point where it was expected of her- if it wasn’t there, something felt wrong.
When I officially moved out on my own, one of the first things I did was ask for my mom’s recipes- you know, all 4 that she ever made. Spinach dip was first on the list.
I knew the spinach dip used a packet of dried soup mix, but I felt utterly cheated the first time I went shopping for the ingredients and turned the Knorr vegetable soup packet over.
Right there, staring me in the face, was my mom’s spinach dip recipe. I should have known.
10 oz frozen spinach
16 oz sour cream
1 cup mayo
1 package Knorr vegetable soup mix
8 oz chopped water chestnuts
Of course I made the dip anyway. Even if it’s not some prized secret family recipe, it still brings back memories of defrosting spinach with my mom late at night before family gatherings so the dip could sit overnight and do it’s magical flavor enhancing thing.
I do have to admit I never have the forethought to make the dip ahead of time, so it’s never quite as good. Or maybe it’s just not as good because Mom didn’t make it.
Perhaps it’s the unending substitutions & variations I make: mayo, vegenaise, sour cream, Greek yogurt…pretty much anything that’s creamy goes. And measuring is obsolete, though I always use 2 packs of frozen spinach because that’s the best part of the dip.
Yesterday the spinach dip was the star of the snack show as the husband’s family joined us for the first college game day of the season.
Can you tell what team we route for? (Don’t ask. I learned a long time ago it’s easier to just join them in their fan-hood.)
With spinach dip, there’s something for everyone: carrots, tortilla chips, celery, and pita chips.
Game day in the SoS house is literally a day- morning through night, it’s all about football. I can only handle so much, so for me it’s an excuse to enjoy adult beverages in the middle of the day without anyone blinking an eye.
(My all time favorite, despite it’s slightly inappropriate name- Flying Dog In-Heat Wheat Hefeweizen.)
The snacks held us over til the end of the game and it was time to grill. Thank goodness we were victorious or who knows what the husband would have done to our dinner. 😉
Hamburgers for the crowd, stuffed peppers to keep me happy. Stuffed peppers are probably my favorite veggie-grilling go-to.
Some how we managed to get through the day without anyone touching my apple crisp. You bet I’m being selfish with this one. 😉
Are you a football fan?
Dinner
One of my favorite things to grill are stuffed peppers. Sometimes it can be hard to get in on the grilling action when you’re not into meat. Sure veggies & fruits are fun, but they’re not a meal by themselves.
Stuffed peppers, however, are an awesome veggie option, and just seem to taste so much better with a little char on the outside. 😉
Black Bean Stuffed Bell Peppers
2 red bell peppers
1 can black beans, drained & rinsed
1 cup cooked barley
1 small onion, diced
2 garlic cloves
Chopped jalapenos (optional)
Seasonings to taste: garlic & onion powder, cayenne pepper, chili powder, cumin
Slice tops of peppers to form “bowl”. Chop pepper tops and sauté with onions & garlic. Stir together barley, black beans, and onion mixture; add in seasonings. Fill peppers, and place on grill over medium-high heat.
Cook until outside begins to char or bubble. Top with cheese of choice. (Veggie cheddar for me, real deal mozz for the husband.)
Since it’s physically impossible to grill without an adult beverage, I of course had one.
The peppers were served alongside some creamed corn. (For some reason the husband really wanted “creamy corn”. His wish is my demand. Trust me, it’s just easier that way.;)) [This was Green Giant’s version- good & fairly light too.]
It was definitely a bright & colorful dinner- and very good too!
These peppers turned out much better than my last attempt at stuffed peppers– although those weren’t bad- these were just better!
Now if only I can wiggle out a little room for a cinnamon roll dessert! 😉
Dinner
To celebrate actually being home for the weekend, my friend Amber came to visit with her husband and ever-smiling, long-legged toddler.
As Amber’s visits are usually sans-babies, I hardly ever see her little ones. I was shocked at how much her youngest has grown in just over a year!
Of course she loved having a new house to explore and tear apart. Who knew chairs were just as exciting as jungle gyms?!
Chasing babies certainly worked up our appetites, so we braved the heat and broke out the grill!
The menu? Stuffed peppers and green bean & potato salad. There’s a slight possibility I undercooked the potatoes. Ok, definite possibility. Eh, crunchy potatoes are good too, right? (Umm…no…)
We had much better success with the peppers!
Stuffed peppers
2 cans black beans
1 cup veggie cheddar cheese (or any kind)
1 can diced tomatoes with green chiles
1 jalapeno, diced
seasonings galore (I can’t even tell you what I used- I threw everything in!)
Mix all the ingredients together. If peppers are small, slice tops off. If they’re on steroids like mine, cut in them in half and turn on their sides! Then cram as much filling as possible in. 😉
Some of the filling refused to stay in the peppers. I improvised.
Put on hot grill until thoroughly heated & peppers start to char, then serve hot!
YUM!!!!!!!
Love weekends with friends!!
(Tomorrow’s MRI verdict day!! Wooohooo!!!!)
