Span-i-kinda-kopita

Dang thats a mouthful of a title but your gonna be stuffing your mouth with these spinach filled delights. These are kind of like spanikopita and spinach dip all wrapped up in a beautiful crescent roll. These are amazing appetizers that pack a lot of flavor with very few ingredients. They are so easy that you’ll be making them for every party your invited to and people will be asking you to make them too!!

 

Ingredients:

  • crescent roll dough
  • canned spinach
  • cream cheese
  • dried garlic
  • salt and pepper
  • onion
  • parmesan cheese

 

How to:

  1. put your spinach into a strainer with tiny holes and gently push on it trying to get out the extra liquid, don’t push so hard that the spinach is squishing through though
  2. in a bowl mix your spinach with about 1/4 brick of cream cheese, its best to cut this into smaller slices to more easily incorporate it.
  3. then add about 2 tablespoons of minced onion and a few generous dashes of garlic
  4. then dump in about 1/4 cup of parmesan, don’t be cheap about it.
  5. mix all of these well then scoop onto your rolled out crescent rolls
  6. bake as directed and eat away!! They are best hot!!

 

20130722-203218.jpg

20130722-203224.jpg

Eggplant Parm Revamped

So while perusing through market basket I stumbled across these Japanese eggplants that were only a dollar and I thought why not. I have never cooked with these before but took a chance on revamping a classic. It was unfortunate timing to make this dish today since it is so hot and the last think you want is a hot dinner, but it’s so full of flavor that youll ignore that tiny fact in order to eat it.

Ingredients:
– eggplant
– fresh tomatoes
– fresh garlic
– onion
– pasta
– oil
– basil
– salt and pepper

How to:
1. Begin sautéing 2 gloves of garlic and 1/4 onion
2. Once those are golden add in your diced eggplant. Add a bit of water to the pan at least 3 times to get it soft, not a lot of water though.
3. Add basil salt and pepper and continue to sauté. Once the eggplant is soft add a tablespoon of butter and then add in your tomatoes and continue to cook.
4. Once your pasta is done add it to the pan and continue to cook for at least 5 minutes to let the favors get together.
5. Throw some cheese in there or ricotta if you have it! It tastes like eggplant Parm!!

20130715-194027.jpg

20130715-194033.jpg

Fourth Full of Flavor

So with this Independence Day also came a heat wave which promptly woke me up in my un-air conditioned apartment. So since I was awake I figured I’d make a delicious breakfast that’s filling because as I head into the city I am unsure when I’ll be eating again. So with this I made a delicious bacon egg and cheese. I used a small bagel so I get all the protein if the egg with less of the carb from the bagel. It fills you up without weighing you down. It’s the perfect thing to get you up and going this morning.

Ingredients:
-egg
-mini bagel (or a big one)
-precooked bacon
-cheese of your choice

How to:
1. Grab you skillet and put on medium heat and start heating up your bacon
2. You want this grease to give your eggs flavor and then you don’t have to add pan spray
3. Once there is enough grease ( or spray some pan spray) crack your egg into the pan and try to contain it so it is smaller. If this is too hard were gonna fold it in the end so that’s fine too.
4. So cook your egg to your desired amount of runny-ness and then add your cheese
5. Then assembly it all up and bam! It’s better than anything Dunkin donuts could ever do!!!

20130704-111733.jpg