PULL APART SPINACH CHEESE DIP COB - Greg's Kitchen
Well it's party time and every party needs a dip, so today l show you how to make an easy cob filled dip that everyone will love, it looks impressive, and it's super easy to make! Cost is about $11
What you'll need is:
1 large bread roll cop loaf
250g bag frozen spinach (approx 9 ounces)
250g cream cheese (approx 9 ounces)
300ml sour cream (approx 10 ounces / a cup and a bit)
1 packet french onion soup mix
a tiny bit of parsley (optional)
a tiny bit of garlic powder (optional)
if you wanted to you could also finally dice half an onion for a little crunchiness
5 Puff Pastry Recipes | Quick & Easy Appetizers
Recipes Below!
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Garlic Parmesan Twists
1 sheet puff pastry
2 tbsp salted butter
1 clove garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese, freshly grated
In a small saucepan melt butter. Add garlic and parsley & cook for 1-2 min. Remove from heat. Lightly flour your surface and roll out puff pastry into a large rectangle. Use a pastry brush to brush butter mixture over the surface. Using a pizza cutter or sharp knife, cut pastry into strips. Twist each strip 2-3 times & place them on a parchment-lined baking sheet. Sprinkle with grated Parmesan cheese. Bake at 400°F for 15-20 min or until twists are golden brown.
Spinach & Artichoke Cups
1 sheet puff pastry
2 tbsp butter
1 clove garlic, minced
2 cups baby spinach, chopped
½ cup artichoke hearts, finely chopped
6oz cream cheese
salt and pepper to taste
2 tbsp Parmesan cheese, freshly grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add spinach & cook for 2-3 min or until it’s completely wilted. Add artichoke hearts & cream cheese. Cook, stirring frequently, for 2-3 min or until cream cheese is completely melted. Season with salt and pepper to taste. Remove mixture from the heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Use a pizza cutter to cut pastry into 12 equal squares. Place a piece of pastry into each cup of a well-greased muffin tin. Spoon 1-2 tablespoons of the spinach and artichoke filling into the centre of each cup. Brush the exposed puff pastry dough with beaten egg & top each cup with a sprinkle of Parmesan cheese. Bake at 400°F for 20-22 min
Mushroom, Thyme & Goat Cheese Pinwheels
1 sheet puff pastry
2 tbsp salted butter
2 cups mushrooms, finely chopped
1 tsp fresh thyme leaves
salt and pepper to taste
½ cup goat cheese, room temperature
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add mushrooms & cook for 5-7 min or until mushrooms have released all of their moisture & begin to brown. Add fresh thyme a cook for another minute. Remove mushroom mixture from the heat & set it aside. Lightly flour your surface and roll out puff pastry into a large rectangle. Gently spread goat cheese over the top of the puff pastry. To prevent the dough from tearing, ensure that your puff pastry is very cold (straight from the fridge) & your goat cheese is at room temperature. Spread mushroom mixture evenly over top. Starting at one end, gently roll your puff pastry until it forms a log shape. Refrigerate it for 15-20 minutes before cutting it into ½ inch discs. Place each disc on a parchment-lined baking sheet & brush with egg wash. Bake at 400°F for 15-20 min
French Onion Puffs
2 sheets puff pastry
2 tbsp salted butter
2-3 yellow onions, finely sliced
1 tsp fresh thyme leaves
¼ cup beef broth
salt and pepper to taste
2-3 tbsp Gruyere cheese, finely grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add onions & cook, stirring often, for 20-30 min or until they are caramelized. Add fresh thyme and beef broth and cook for another 2-3 min or until most of the beef broth has evaporated. Remove mixture from heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Cut the dough into small squares; about 2”. Transfer the squares to a parchment-lined baking sheet & brush with egg wash. Gently spoon filling into the centre of each square. Bake at 400°F for about 15 min. After 15 min, remove them from the oven and sprinkle on the Gruyere cheese. Bake for an additional 5 min or so.
Blue Cheese, Fig & Walnut Blossoms
1 sheet puff pastry
¼ cup blue cheese, crumbled
3-4 fresh figs, thinly sliced
¼ cup walnuts, chopped
1 egg, beaten
Lightly flour your surface and roll out puff pastry into a large rectangle. Cut the dough into small squares; about 3”. Transfer the squares to a parchment-lined baking sheet and pull each corner into the centre, pressing to secure. Brush the pastry with egg wash. Top each with a slice of fig, crumbled blue cheese & chopped walnuts. Bake at 400°F for 15-20 min
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Martha Stewart's 10-Recipe Holiday Dinner Special | Holiday Roasts, Side Dishes, and Festive Cookies
Need some inspiration for your holiday dinner menu this year? Join Martha Stewart as she teaches you how to cook all you'll need to impress your family this Holiday season! First, Martha shows us three spectacular roasts, including a Prime Rib Roast, perfect for serving with its traditional Christmas accompaniment, Yorkshire pudding. Then, inspired by her travels to the Arabian Gulf, Martha creates four phenomenal side dishes that will wow any holiday crowd. Finally, for the bakers out there, Martha bakes three cookies that your family will love, either for dessert or on a gift platter. Chat live with your fellow cooks and during this hour-long special, only at YouTube.com/MarthaStewart!
#Holiday #Dinner #Recipes #Compilation #Food #MarthaStewart
00:00 Introduction
01:04 Prime Rib Roast
08:17 Crown Roast of Pork
15:23 Stuffed Turkey Breast
24:51 Creamed Coconut Spinach
29:10 Eggplant with Herbs & Yogurt
35:10 Cauliflower Salad
41:27 Za'atar Smashed Potatoes
52:55 Chräbeli
57:51 Linzer Cookies
1:04:54 Pfeffernusse
Stuffed Crown Roast of Lamb:
Prime Rib Roast:
Stuffed Turkey Breast:
Creamed Coconut Spinach:
Eggplant with Herbs and Yogurt:
Cauliflower Salad with Roasted Chickpeas:
Za'atar Smashed Potatoes:
Linzer Cookies:
Chräbeli:
Pfeffernusse:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's 10-Recipe Holiday Dinner Special
Lamb with Spinach Curry
Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link
Tender lamb delicately spiced with coriander seeds in a creamy yoghurt sauce cooked with fresh spinach.
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Although I love deep, dark, rich lamb dishes this one is much lighter in flavour but the depth is still there. A delicious way to get some greens into your diet which not only tastes great but looks amazing too.
Make sure you very gently let the yoghurt absorb into the dish as the last thing you want is for this to split the sauce. Make sure you use full-fat yoghurt for this but if you are on a health kick then it's fine to leave it out completely.
Ingredients
900g lamb leg, trimmed and cubed
Marinade
6 cloves of garlic
3-4cm ginger, roughly chopped
2 tbsp coriander seeds, crushed
½ tsp salt
Masala
3 tbsp oil
2 large onions, sliced into rings
salt to taste
1 tsp turmeric
1 red chilli, chopped
1 tsp chilli powder (optional)
4 tbsp yoghurt
300g fresh spinach, washed and thinly sliced
Method
Put the coriander seeds into the pestle and mortar and crush.
Add the ginger, garlic and salt then crush everything to a paste.
In a bowl add the paste to the meat and leave for 20-30 minutes.
Heat oil and add the onions and begin to cook until golden brown. Remove one-third and set on kitchen roll for later.
To the remaining onions add the marinated meat and stir in the turmeric, salt, chopped chilli and chilli. Turn the heat up and fry for 2-3 minutes.
Reduce the heat to the lowest setting and place the lid on the pan and cook for 15 minutes stirring occasionally.
Into the meat stir in one tablespoon of the yoghurt until it has all been absorbed then repeat with the remaining yoghurt one spoonful at a time.
Add the spinach (retaining a little for the garnish) and stir, cover the pan and leave to cook for 40 minutes. Stir occasionally and cook until the lamb is delicious and tender. The sauce should be thick and creamy with the spinach entwined and clinging to the meat.
Chop up the browned onions and a little fresh spinach to sprinkle on top and serve.
Spinach Toast Recipe - What to do with Leftover Creamed Spinach
I hope you enjoy this great leftover Creamed Spinach Recipe! Visit to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!
An Easy & Delicious Side Dish for Lamb
Print this recipe here:
Ingredients
1 onion, sliced into rounds or half moons
3 zucchini, sliced into half moons
4 baking potatoes, sliced into 1/2 inch slices
2 bell peppers, sliced into rings
1/4 cup olive oil, or more
1 teaspoon dried oregano
feta cheese for serving
The Sauce:
28-30 ounces crushed tomatoes
2-3 roasted red peppers
1/2 teaspoon granulated sugar
salt, to taste
freshly cracked black pepper, to taste
1/4 teaspoon crushed red pepper flakes, optional
Instructions
Preheat the oven to 400 °F, 200°C.
Place all of the veggies in a 9 by 13-inch roasting pan. Drizzle them with oil and season lightly with salt, pepper, and oregano.
Combine all of the sauce ingredients in a blender and blend until smooth. Taste and adjust the seasoning if needed.
Pour the sauce over the veggies and toss them to geth coated and so taht teh sauce is evenly distributed.
Cover the pan with foil and bake for 45 minutes.
Uncover the pan and bake for an additional 45 minutes or until the sauce thickens and the veggies are fork tender.
Serve with feta cheese and toasted bread, Kali Orexi!
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Greek Sun Time (With Intro)
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Its All Greek
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