it's already september...
Time is flying again! We dropped Molly off for her first day of preschool this morning (adorable pictures to follow - she was so excited!) and all three of us managed to keep our wits about us. A banner day in this parenting journey, I tell you. Dry eyes all around! This is not to say that Lynn and I weren't on the phone with each other all day today wondering how she's doing...ahem.
For the month of September I have decided to join Claire over at Loobylu and blog everyday in September. Susan over at It's A Whimsical Life is going to make it super easy for me to do with her challenge to create something everyday! I'm looking forward to this!
* * * * *
Last night I made spinach and cheese nachos for supper. I loved them, Lynn and Molly liked them, Caleb tolerated them (he's the picky eater of my bunch) and Logan, well, Logan decided supper time would be a good time for a pissing match at which point I magically transformed into my dad saying things like, "you will not leave this table until you eat your food," and "I don't care if you have to sleep at the table tonight. You will eat cold, soggy nachos for breakfast!" Logan did eat his nachos, and I think when he finally started eating them he actually liked them, but I doubt you'll get him to admit that any time soon.
Anyway, since I enjoyed them I thought I would share the recipe with you. Hopefully your meal won't be as dramatic as mine was!
Spinach and Cheese Nachos (or Nachos de la Espinaca y Queso)
Set your oven to 350º.
For the spinach dip:
1 can of spinach (drained really, really well)
1 8 oz. brick of cream cheese (softened)
3 cloves of garlic (minced or better yet smooshed through a garlic masher)
1 C of grated sharp cheddar cheese
¼ C of grated/shaved parmesan cheese
¼ C of feta cheese
1 tsp of your favorite seasoning salt
you will also need:
tortilla chips
diced tomatoes (or even better, pico de gallo)
black olives
1 can of black beans (rinsed)
In a food processor, combine the spinach, cream cheese and garlic until well mixed. With a rubber spatula, turn the spinach mixture out into a bowl and combine with cheddar, parmesan, feta and seasoning salt. Transfer the spinach and cheese mixture into a 7 inch cast iron skillet (or other oven safe dish). Bake for twenty minutes at 350º or until bubbly.
Top your tortilla chips with a dollop of spinach/cheese mix, then sprinkle with tomatoes, black beans and black olives. DELICIOUS!
A few notes/suggestions:
• Last night, I just spooned the spinach mix onto our chips. If you want to get fancy, you could put the mix into a piping bag with a really big round tip and top your chips that way.
• You can just leave the mix in the skillet and set it out for people to dip their chips into. Pita chips or bagel crisps would be yummo too.
• Next time I make this I think I'm going to use it with some grilled onions and chicken fajita meat for quesadillas.
For the month of September I have decided to join Claire over at Loobylu and blog everyday in September. Susan over at It's A Whimsical Life is going to make it super easy for me to do with her challenge to create something everyday! I'm looking forward to this!
* * * * *
Last night I made spinach and cheese nachos for supper. I loved them, Lynn and Molly liked them, Caleb tolerated them (he's the picky eater of my bunch) and Logan, well, Logan decided supper time would be a good time for a pissing match at which point I magically transformed into my dad saying things like, "you will not leave this table until you eat your food," and "I don't care if you have to sleep at the table tonight. You will eat cold, soggy nachos for breakfast!" Logan did eat his nachos, and I think when he finally started eating them he actually liked them, but I doubt you'll get him to admit that any time soon.
Anyway, since I enjoyed them I thought I would share the recipe with you. Hopefully your meal won't be as dramatic as mine was!
Spinach and Cheese Nachos (or Nachos de la Espinaca y Queso)
Set your oven to 350º.
For the spinach dip:
1 can of spinach (drained really, really well)
1 8 oz. brick of cream cheese (softened)
3 cloves of garlic (minced or better yet smooshed through a garlic masher)
1 C of grated sharp cheddar cheese
¼ C of grated/shaved parmesan cheese
¼ C of feta cheese
1 tsp of your favorite seasoning salt
you will also need:
tortilla chips
diced tomatoes (or even better, pico de gallo)
black olives
1 can of black beans (rinsed)
In a food processor, combine the spinach, cream cheese and garlic until well mixed. With a rubber spatula, turn the spinach mixture out into a bowl and combine with cheddar, parmesan, feta and seasoning salt. Transfer the spinach and cheese mixture into a 7 inch cast iron skillet (or other oven safe dish). Bake for twenty minutes at 350º or until bubbly.
Top your tortilla chips with a dollop of spinach/cheese mix, then sprinkle with tomatoes, black beans and black olives. DELICIOUS!
A few notes/suggestions:
• Last night, I just spooned the spinach mix onto our chips. If you want to get fancy, you could put the mix into a piping bag with a really big round tip and top your chips that way.
• You can just leave the mix in the skillet and set it out for people to dip their chips into. Pita chips or bagel crisps would be yummo too.
• Next time I make this I think I'm going to use it with some grilled onions and chicken fajita meat for quesadillas.
posted by Amy at 10:16 AM
<< Home