Spinach Artichoke Dip

Equipment:
very small casserole dish
mixing bowl
rubber spatula
cutting board
knife
measuring cup

Ingredients:
1/2 c sour cream
1/2 c mayonnaise
1/2 c shredded parmesan
1/2 c mozzarella cheese
2 cloves of minced garlic
1 package of cooked spinach. You can buy the frozen spinach but I prefer to just buy fresh and cook it fresh.  Spinach takes very little time to cook in a pot and then I chop it before adding it to the recipe.
1 c chopped marinated artichoke hearts
Optional Ingredients: Add or delete any you may like
Red Chili flakes-to taste
Added garlic-to taste
1 T minced onion
Sprinkle some extra parmesan cheese over the top just prior to removing it from the oven for added flavor.

Procedure:
1.  Cook you spinach and then squeeze as much water out as you can.  You don't want to add watery spinach to this dish.  If you are using frozen spinach, thaw completely and then squeeze the water out then put it in the mixing bowl.
2.  Chop the artichoke hearts and add them to the bowl.
3.  Add all of the other ingredients and mix so it is thoroughly combined.
4.  Pour into the casserole dish and cook at 350 degrees for about 20 minutes.
  

Balsamic Vinegrette

Every home cook should have a fantastic balsamic vinaigrette recipe at the ready.  This is just such a recipe.  I keep a jar on hand in my fridge at all times and haven't had to buy salad dressing for years.  Salad dressing, particularly a vinaigrette, is so easy to make I marvel at the mark up on dressings when I venture down that aisle at the grocery store.  This is a recipe you pull out the good stuff for.  There are areas in your budget you can save money at the grocery store.  I would encourage you to buy high quality olive oil and Balsamic Vinegar.  You really get what you pay for.  The expensive ones really do taste better and yield a much better end result.  You don't have to use very much to get the flavor value either so you will be able to keep both for a long time without having to reinvest frequently.  I use about 1 bottle of balsamic vinegar a year-I get a big one-and pay about 15-20$ for that bottle.  It is worth it!
Really good olive oil is easy to come by in the grocery store these days.  You want to select one that is made for salad dressings.  It will be different than the ones identified for sauteing. 

In a pint sized mason jar combine:
3/4 c really good olive oil. 
3 T Balsamic Vinegar
1 T lemon juice
1 minced clove of garlic-a big one!
4 t dijon mustard
4 t snipped fresh chives
salt and pepper to taste

Put the lid on the jar and shake vigorously until completely combined.  It shouldn't look separated at all.
This recipe makes about 1 pint of dressing.

For a yummy salad, cut up one head of romaine lettuce and place in a bowl.
Pour some of your vinaigrette over the leaves and toss to coat, about 1/4 cup.
In a skillet place 1/2 cup chopped pecans, 1 T of water and 2 T of brown sugar and stir continuously over medium heat.  
Heat until the water has evaporated and the sugar has coated the nuts.
Toss the hot nuts in with the salad along with 1/2 cup of dried cherries or raisins. 
Enjoy!

Pumpkin Pie Spice

Multiply this times 3 or 4 to create a fair stash of this for the upcoming holiday season.  Use as you would pumpkin pie spice in your favorite recipes.  it is so much cheaper to purchase bulk amounts of these spices and make your own blends. 

Combine:
1 1/2 T cinnamon
1 t ground ginger
1 t nutmeg
1/4 t ground cloves

Pumpkin Pancakes are a fun way to use your pumpkin pie spice!

Italian Spice Blend

This is and herb blend that works well as an addition to pizza dough or for bread sticks. 

Combine:
1 T dried basil
1/2 T dried oregano
1/2 t dried dill
1/2 t dried thyme
1/4 t ground garlic

Grind in a mortar and pestle so that it becomes a fine consistency.  You aren't looking for powder but it does need to be a finer blend to mix into the bread well.  Add your desired amount to the bread dough while you are kneading or brush the bread with olive oil or butter when it comes out of the oven and sprinkle it over the top of your bread sticks.  Either way it is delicious! 

Spicy Chicken Rub

This is a great rub for chicken, fish, or ribs.  The portions listed below are for one recipe.  If you would like more on hand, I suggest multiplying this by 3 or 4 to give you a nice bottle full.  Then you have it whenever you are ready to cook.  
Combine:
2 t ground garlic
2 t chili powder
1 t kosher salt-if you don't have this on hand, reduce the amount by 1/2 if you are using regular table salt.
1 t cumin
1/2 t ground coriander
1/2 t onion powder
1/4 t cayenne pepper