Friday, January 4, 2013

Friday Foodday

We made it! First Friday in 2013! How about some recipes?

Hot Spinach and Artichoke Dip
  • 13.75 oz artichoke hearts packed in water, drained
  • 10 oz frozen spinach, thawed and squeezed
  • 1/4 cup chopped shallots
  • 1 clove garlic
  • 1/2 cup fat free Greek yogurt
  • 1/2 cup light mayonnaise
  • 2/3 cup Parmigiano Reggiano
  • 4 oz shredded part skim mozzarella cheese
  • salt and fresh pepper to taste
  • olive oil spray
In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups. 

Grilled Balsamic Chicken with Mozzarella and Pesto
2 chicken breasts
1 cup balsamic vinegar
2-4 thick slices fresh mozzarella

1- Place the chicken and 1/2 cup of the balsamic vinegar in a large bag or bowl and marinade for 1 hour. (Do not marinade over night- the acid in the vinegar can affect the texture).
2- When ready to cook, heat a grill pan and grill the chicken until cooked through.
3- Meanwhile, pour 1/2 cup of balsamic vinegar in a small sauce pot and bring to a boil, then reduce heat and cook for about 15 minutes, until reduced and thickened.
4- When the chicken is cooked top with the slices of mozzarella and place it under the broiler until the cheese melts. Top with a spoonful of pesto and drizzle with the balsamic reduction.

Mexican Hot Chocolate
2 cups light egg nog
1 packet hot chocolate mix
1/8 teaspoon cinnamon
pinch nutmeg
mini marshmallows {optional}

In a large mug, heat egg nog in microwave to be steaming hot. Stir in hot chocolate mix, cinnamon and nutmeg until dissolved. Top with marshmallows and serve.


  1. All of these look so yummy. Especially the Mexican Hot Chocolate!


Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.