Three Years!

Well, it's been over three years since I've posted on this blog. Life got really busy; I took over a management position which honestly took every minute I had then, a year ago we found out I was pregnant! We bought a house, became parents and started some new adventures too.

We started making our own beer in Summer 2013 but soon realized our small, 3rd floor apartment wasn't the best space to try and brew, ferment and bottle a 5 gallon batch of tasty microbrews. The temperature wasn't stable, the kitchen was small and cramped not to mention trying to wash and sanitize approximately 55 bottles was nearly impossible. It was a tough decision, but we decided to stop brewing until we moved into our house.

The birth of our daughter in March 2016

Spin Dip, football and A New Year

The AFC and NFC championships are on this Sunday and my hubby is so excited. Both him and his brother are HUGE New England Patriots fans and they play the Baltimore Ravens in the championship yet again this year. So with the big games right around the corner, I wanted to share one of my husband's favorite football foods. I make this every year for the Superbowl and usually there is not much left over.

Everyone I have ever made this recipe for begs me for it. I made it for my bridal shower back in September and I keep wanting to type it out but the biggest problem for me is... I make it to taste every time.

So, here goes:

1 family size bag chopped frozen spinach

1 jar plain alfredo sauce

1 block cream cheese - softened

1/2 lb. white american cheese

~ 1/4 to 1/2 cup heavy cream

Crushed Red pepper

garlic powder

shredded mozzarella cheese

DIRECTIONS:

The first step always needs to be boil your spinach! Follow the directions on the back of the package. (Usually you put the frozen spin in a pan, cover with water, boil for 3-5 minutes then drain.) Leave the spinach in a strainer until a little later. In a different sauce pan, pour in your alfredo sauce and heat over medium heat until hot. Add the cream cheese. (This step can be kinda annoying.) Allow to heat for a fw minutes then whisk the crap out of the mixture. If you cook with cream cheese you already know how hard it can be to smoothly combine cream cheese, but just keep whisking until you reach a smooth texture. your mixture will be slightly thick. Pour about 1/4 cup of the heavy cream into your alfredo jar, shake it and combine with the sauce. Add your red pepper and garlic powder (TO TASTE!!! Be careful!) Allow to cook over medium-low for about 5 minutes. Start adding your American cheese and again, whisk until smooth. Keep over medium-low but be cautious not to burn the mixture. (It's mostly dairy so it will burn if you don't pay close attention. Before you move on, preheat the oven to 350. Now, go back to your spinach. THIS IS VERY VERY IMPORTANT! Run the spinach under cold water until you can handle the spinach with your hands. **MAKE SURE YOU FOLLOW THESE STEPS** take a handful of spinach and press the water out. Press as much as you possibly can or else your dip will be watery and runny. Repeat until you have pressed out the water in all of your spin. Now add those handfuls into the saucepan and stir stir stir. The spinach will be clumpy so combine well.

Now, pour the mixture in a 13x9 glass baking dish. Cover with shredded mozzarella cheese and heat in the oven until the top browns. Serve with tortilla chips and sour cream! 

Ta da!

Swedish Potato Soup

Since we've been having colder weather recently, I decided to post one of my absolute most favorite winter time dishes. Potato Soup. Now, this recipe, if you notice, is labeled as 'Swedish'. Honestly, the only thing that makes it Swedish in any way shape or form is that the original recipe it was adapted from came from a children's Swedish cookbook. As its evolved, it's more or less become a loaded potato soup.

Friday night I had made a broccoli cheese soup with yeast rolls but since we had a couple of good friends over, I didn't take the time to blog it or take any pictures but it did get the seal of approval from a dear friend (who, strangely enough, doesn't like cheese. He got his own batch with half the cheese I typically add.) and hopefully soon, his fiancé will be able to come over and maybe guest blog if she's so kind to. She's super crafty and loves to cook too. :-D

Ingredients:
5-8 medium to large Idaho potatoes
6 think slices of bacon, cooked and chopped
1 medium onion, chopped
2 cups heavy cream
Pepper - I recommend fresh ground pepper, to taste
1 teaspoon garlic powder
1/4 cup butter
2-3 tablespoons bacon drippings
1/4 cup sour cream
Mild cheddar cheese, shredded
Chives, fresh and finely chopped (optional)
Thick sliced bread, for serving

Directions:
Peel the potatoes and cut into quarters, like you would for mashed potatoes. Boil until tender (I usually over boil the potatoes to make sure they'll break down nicely in the soup) and drain most of the water. You'll want to leave about 1 inch of water. Now, if your like me and didn't pre-prep the rest, the boiling process gives you a chance to chop your onions and fry up your bacon. I like my bacon crispy but not burnt, but NEVER squishy. Now, burn your hands attempting to chop the bacon. Add the heavy cream (I honestly don't measure the cream, I add it until it looks right. Like I said, I have adapted this recipe over the years. I started making this soup when I turned 12 so after 13 years, I do it by feel.) you want the texture thick, but not so thick it looks like mashed potatoes. After adding the cream and stirring to combine, add the rest of the ingredients with the exception of the chives and cheese. Turn your burner to low and simmer for a while. I let mine cook for about 3 hours to get those flavors into the soup. Right before serving, sprinkle cheese and chives on top of each serving and don't forget the bread!

It's a decently simple recipe and it's one that you can leave on the stove while you wrap Christmas presents or decorate the tree.

PICTURES TO COME!
My computer is being temperamental so I haven't been able to load the pictures onto it.