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Houston’s Spinach Artichoke Dip

  • 2 Garlic cloves, minced
  • 2 Tbsp minced onions or 1 tablespoon dried minced onion
  • 1⁄4 cup Butter
  • 1⁄4 cup AP Flour
  • 2 cups Heavy Cream
  • 1⁄4 cup Chicken Broth
  • 2⁄3 cup fresh-grated Pecorino Romano Cheese
  • 2 tsp fresh-squeezed Lemon Juice
  • 1⁄2 tsp Hot Sauce
  • 1⁄2 tsp Salt
  • 1⁄4 cup Sour Cream
  • 20 oz. frozen chopped Spinach, thawed, squeezed dry
  • 12 oz. Artichoke Hearts, drained, coarsely chopped
  • 1⁄2 cup shredded White Cheddar Cheese
  1. In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 – 5 minutes.
  2. Stir in flour and cook for 1 minute.
  3. Slowly whisk in cream and broth and continue cooking until boiling.
  4. Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
  5. Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
  6. Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
  7. Sprinkle cheddar evenly over top(s).
  8. At this point, the dip can be refrigerated until ready to serve, if desired. To reheat, microwave dip on 50% power just until cheese has melted.

This reddit post lead me to this recipe.

Maple Balsamic Pork Tenderloin

  • 2 Tbsp. oil
  • 2 Pork Tenderloins
  • 2 Shallots, minced.
  • 2 Garlic Cloves, minced.
  • 1 Tbsp. finely chopped fresh thyme.
  • 1/2 cup Maple Syrup
  • 1/4 cup Balsamic Vinegar
  • 3 Tbsp. Dijon Mustard
  • 2 Tbsp. EVOO
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1/4 tsp. Cayenne Pepper

INSTRUCTIONS

  • In a large mixing bowl or glass measuring cup, combine all the ingredients for the marinade and whisk until well combined.
  • Place the pork tenderloins in a Ziplock bag with the marinade and place in the refrigerator to marinate for at least 6 hours, but preferably overnight.
  • Preferred cooking method is on the grill.

Oven Cooking Instructions:

  • Preheat your oven to 375°F.
  • In a large, heavy skillet, heat a few tablespoons of oil over medium-high heat. Once the pan is hot enough, remove the pork from the marinade; sear the tenderloins for a minute or two on each side, until they get nice and golden brown.
  • Pour the marinade over the meat, simmer for about a minute. Cover the skillet lightly with aluminum foil and bake in the oven for 15 minutes or until a meat thermometer inserted in the thickest part of the meat registers 145°F.
  • Serve the additional marinade as a sauce. If it is too thin, it can be further reduced in a saucepan or thickened with corn starch.

“Best Broccoli of Your Life”

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Ingredients:

2 large bunches of broccoli
5 Tbs olive oil + 1.5 Tbsp olive oil
1/2 tsps salt
1/2 tsps pepper
4 garlic clobes, peeled and sliced
 zest of 1 lemon
1/3 cup grated Parmesan cheese (leave out cheese to make it Paleo)

Directions:

Preheat oven to 425. Cut broccoli into florets, wash and dry them THOROUGHLY. Then toss with5 Tbsp of the olive oil, salt and pepper.  Now add 4 garlic cloves that are peeled and sliced. Dump everything onto a cookie sheet and roast in the oven for 20-25 minutes until “crisp-tender and the tips of some of the florets are browned.”

 
When it’s done, take it out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, and 1/3 cup of freshly grated Parmesan cheese.

This recipe is all over the internet and can be found on the Amateur Gourmet’s site.