We made it! First Friday in 2013! How about some recipes?
Hot Spinach and Artichoke Dip
Ingredients
- 13.75 oz artichoke hearts packed in water
, drained
- 10 oz frozen spinach, thawed and squeezed
- 1/4 cup chopped shallots
- 1 clove garlic
- 1/2 cup fat free Greek yogurt
- 1/2 cup light mayonnaise
- 2/3 cup Parmigiano Reggiano
- 4 oz shredded part skim mozzarella cheese
- salt and fresh pepper to taste
- olive oil spray
Directions
In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.
Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.
Grilled Balsamic Chicken with Mozzarella and Pesto
Ingredients
2 chicken breasts
1 cup balsamic vinegar
2-4 thick slices fresh mozzarella
Pesto
Directions
1- Place the chicken and 1/2 cup of the balsamic vinegar in a large bag or bowl and marinade for 1 hour. (Do not marinade over night- the acid in the vinegar can affect the texture).
2- When ready to cook, heat a grill pan and grill the chicken until cooked through.
3- Meanwhile, pour 1/2 cup of balsamic vinegar in a small sauce pot and bring to a boil, then reduce heat and cook for about 15 minutes, until reduced and thickened.
4- When the chicken is cooked top with the slices of mozzarella and place it under the broiler until the cheese melts. Top with a spoonful of pesto and drizzle with the balsamic reduction.
Mexican Hot Chocolate
Ingredients
2 cups light egg nog
1 packet hot chocolate mix
1/8 teaspoon cinnamon
pinch nutmeg
mini marshmallows {optional}
Directions
In a large mug, heat egg nog in microwave to be steaming hot. Stir in hot chocolate mix, cinnamon and nutmeg until dissolved. Top with marshmallows and serve.
