Baked Spinach Dip in Mini Bread Bowls

So here is a different way to serve spinach dip! These are best served warm.

13.3 oz roll of refrigerated french bread loaf, (I used Simply Pillsbury --there are no preservatives in this! Plus, you all know, I fail miserably making recipes with yeast as an ingredient!)
2 tablespoons extra virgin olive oil
2 cups baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 cup sour cream
2 Tablespoons fresh shredded Parmesan cheese
1/8 teaspoon chile powder
1/8 teaspoon garlic salt
1/8 teaspoon table salt
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F. Spray 10 muffin cups with non stick cooking spray. Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my hands. Press into the bottom and up sides of the muffin cup. Set aside.
2. Heat oil in medium skillet over medium heat. Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.
3. Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese,chili powder, garlic salt, salt and pepper into a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges. Remove and let cool for 3-5 minutes before removing from oven.

MY TIP: This is a versatile recipe, serve the dip with french bread, or serve it on a crostini or serve it unbaked or baked with crackers.

Pasta Puttanesca

According to Italian folklore, the prostitutes would lure their men in by the smell of this Italian dish.....

The smell of this dish IS alluring, but the spicy, tangy and somewhat salty sauce will have you making this again.

A very simple Italian dish to serve....and to enjoy....

• 1 pound spaghetti
• 5 garlic cloves, forced through a garlic press
  
• 3 anchovies, chopped
  
• 1/2 teaspoon hot red-pepper flakes
• 1/4 cup extra-virgin olive oil
• 1 (28-ounce) can whole tomatoes in juice (preferably Italian)
• 1/2 cup pitted Kalamata olives
• 2 tablespoons drained capers
• 3/4 cup coarsely chopped basil
• 1/4 t garlic salt
• 1/4 crushed red pepper flake
• 1/4 oregano
  

Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.

Cook the pasta in a large pot to desired tenderness. Drain pasta and add sauce.

TIP: The sauce tastes even better the next day. If you have leftovers, it is good served on top of fish.

Louis Sullivan

Louis Sullivan Exhibit at the CCC

The Guaranty Building in Buffalo



I love that he put as much detail into to small things like door knobs and mail slots as the big things!!!

I am fascinated with architecture. For me, I could look it it for hours, in fact when we go to the Chicago Art Museum you can find me in the architectural gallery staring in awe... in fascination... and at times in disbelief! Adore! Adore! Adore!!!....Can't get enough of it...I will tour anything with architecture! So when I heard that there was an exhibit featuring Louis Sullivan--the "Father of the Skyscrapers", I knew I would be there! Despite the fact that I had to drag...yes, I mean that literally...drag... and pull.... AND use my charm, to get my husband to this exhibit! Needless to say he was not nearly enthralled with this exhibit (wondering to myself what is wrong with this generally perfect man?????) but I loved it!!! It is at the Chicago Cultural Center until May.