8 ounces cream cheese, slightly softened
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup grated Parmesan
3/4 cup shredded mozzarella
1/2 teaspoon Italian seasonings
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and drained (squeeze out excess water)
1 (14-ounce) can artichoke hearts, drained and roughly chopped
Preheat oven to 400-degrees F.
Combine cream cheese, mayonnaise, sour cream, Parmesan, mozzarella, Italian seasonings, garlic powder, black pepper and salt together in a mixing bowl until incorporated. Add in spinach and chopped artichoke hearts and mix to combine.
Transfer mixture to a baking dish and bake until heated through and bubbly, about 20-25 minutes.
18 medium Brussels sprouts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
One 12-ounce package center-cut bacon (about 18 strips)
1/4 cup pure maple syrup, plus 1/2 cup more for serving
1/2 cup mayonnaise
Zest of 1/2 lemon, plus 2 teaspoons juice
Crushed red pepper flakes
Preheat the oven to 400 degrees F. Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on a rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.
1 package frozen dinner roll dough
½ cup flour, for dusting
3 qt water
2 tsp baking soda
1 egg, beaten
1 Tbsp water
1 ½ Tbsp butter
1 ½ Tbsp flour
¾ cup milk
½ tsp salt
¼ tsp pepper
1 cups shredded sharp cheddar
½ cup shredded smoked Gouda
¼ cup beer
1 tsp ground mustard
¼ tsp cayenne
1 tsp Worcestershire sauce
4 slices thick cut bacon, chopped
1 ½ Tbsp chives, thinly sliced
1 Tbsp red onion, finely diced
Preheat oven to 400ºF. Thaw the dough for 2 hours on countertop or 8 hours in the fridge.
Cut each dough ball in 3 equal pieces and roll into 3-4 inch rods, dusting with flour as necessary. Lay on baking sheets, 1 inch apart. Proof for 1–2 hours.
Boil water in a stockpot, add baking soda and stir. Drop pretzel rods 10 at a time and leave in water for 30 seconds. Lift out using a spider, shaking off as much water as possible. Transfer to a baking sheet lined with parchment paper, 1 inch apart.
Beat egg and water together and brush on pretzels. Sprinkle with coarse salt. Bake 15–20 minutes, until lightly browned. Allow to cool on tray.
Melt butter and stir in flour. Cook flour, stirring constantly for 3 minutes. Add milk, whisking quickly to not form lumps. Season with salt and pepper. Continue whisking until thickened. Add cheese, beer, mustard, cayenne and Worcestershire and whisk until combined.
Place pretzel fries in a large serving dish and pour cheese sauce overtop. Garnish with bacon, chives and red onion.
2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
5-6 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
5-6 fresh mozzarella cheese balls, sliced thinly
1 cup grape (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish
¼ cup balsamic vinegar
2 teaspoons brown sugar
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).