Tales from a 20-Something's Kitchen.

One girl's mission to take on Pinterest. And win. And eat some great food in the process.

Archive for the month “February, 2015”

Hot Spinach and Artichoke Dip

Last night I was in a new play workshop reading that was also a potluck. So, perfect excuse to try out this dip recipe. It’s one of those recipes that is so simple. Literally, put everything in a bowl and mix. Throw it in the oven. Done. It’s also really tasty and throwing in a dash (or two) of cayenne pepper gives it just a little bit extra. When you’re mixing, just make sure that the cream cheese is fully incorporated. I didn’t check and said some cream cheese chunks in the bottom. Not totally complaining about it, it still tasted great, but just something to watch out for. Everyone at the reading seemed to like it to, there is only a tiny corner left!




Hasselback Garlic Cheesy Bread


I’ve only ever made bread from scratch once before, and it turned out ok. But it was also pull apart bread, so I just had to cut it into squares. This was real, like I made a baguette of bread. Which, honestly, I could have done better.

With the right amount of ingredients, it was super dry, so I kept adding water little by little and kneading. It took forever. Also, it was really tough to knead. I sprained one of my fingers in middle school and it’s been a little hard to bend ever since. Kneading it was so tough that something snapped in that finger and it was clicking whenever I bent it, and now it bends all the way. So I’m pretty sure I snapped something back into place. That’s how tough kneading this dough was.

Anyway, I got really impatient and just decided to let it rise even though it wasn’t perfect. And honestly, it turned out fine. A little lumpy, but fine.

As for the garlic part of this. I went to the fancy chain grocery store and they had every flavor of butter except garlic. So, I tried to make my own using some recipe I found online. It was fine, but when everything was all said and done, the garlic flavor didn’t transfer as much to the bread. On top of that, I didn’t slice the cheese thin enough, so it all just kind of awkwardly sticks out at the top.

Anyway, moral of the story is that this is a good recipe, and I could have done a better job with it and made it prettier or something. Maybe next time.



Egg Salad Burritos


The egg salad in this is pretty standard, but adding the cilantro and cayenne pepper gives it a bit of a kick.

I would recommend dicing the tomato and tomatillo, rather than cutting thinly. It would make eating it easier.

Also, you all already know I suck at folding burritos, hence what’s happening in the picture.

But yeah, this is a basic recipe that would be pretty easy to make for lunch one day. It’s nothing revolutionary, but I liked it.

Note: This is not a batch recipe. The recipe makes about two burritos, which was basically just dinner for me.



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