Thursday, March 21, 2013

Wanted for Fraud: Punxutawney Phil, the Groundhog

Ah, my glorious winter returneth! After a brief glimpse of spring, the weather has relapsed into a wondrous state of permafrost, complete with snow and sleet. Befitting such a day, I have chose chosen to post two of my favorite warm-me-up things, Mayan style hot chocolate, and Cheddar's Restaurant style spinach dip.

For each cup of Mayan Style Hot Chocolate, you will need:

8 oz milk
2 tbsp cocoa powder, preferably Ghirardelli's
1 tbsp honey
1 tbsp raw sugar
1 tsp grated almonds
1/8 tsp cinnamon
pinch salt
dash cayenne pepper (if you are brave or like spicy chocolate, feel free to add more)
cinnamon for sprinkling, optional garnish

Here's what you do:
Mix the cocoa, cinnamon and the sweeteners in a saucepan with a whisk. Add approximately 1 tbsp of the milk to make a paste of the dry ingredients and then gradually add the rest of the milk. Heat over medium heat, stirring constantly until hot and steamy. Add in a dash of cayenne. Be not afraid, it does not make it spicy, it merely enhances the flavor of the chocolate and helps marry all the different flavors. Then beat it like it stole your wallet to make it all frothy. When you pour it into a mug, it will have a nice layer of froth at the top. Sprinkle a bit of the cinnamon on top and proceed to enjoying the flavors of an ancient Meso-American civilization.

What you need for Cheddar's Spinach Dip:

1 block cream cheese, softened
1 block Colby cheese, shredded
1 block Monterrey Jack cheese, shredded
4 oz Parmesan cheese, shredded
1 package frozen spinach, thawed and squeezed dry
1 cup milk
2 tbsp butter
2 tbsp flour
1 1/2 tsp salt, adjusting to taste
1 can diced green chilies
1/2 onion, diced
1 1/2 tsp cumin
1 1/2 tsp chili powder

Tortilla chips
Sour Cream

Here's what you do:

Melt butter in a medium saucepan, add salt and saute onion until soft. Mix in the flour to make a roux and let simmer until golden. Gradually add milk. Bring to a boil, stirring constantly and let boil for one minute and remove from heat. Stir in cream cheese, spinach, chilies and spices. Adjust seasonings to preference. Pour mixture into a baking dish and sprinkle with the grated cheeses. Bake until the cheese is melted and it is bubbling. Give it no more that 4 stirs with a spoon, you want it to be all melty and stringy. Top with a dollop of sour cream, stick a chip in the sour cream dollop, proceed to gorging on  wonderful, piping hot, cheese-filled  spinach dip of awesome!

1 comment:

  1. I'll admit it, I'm not a fan of spinach. Especially not cooked spinach. Yet I found my self setting there eating this with a spoon (and desperately searching for a funnel because the spoon wasn't working fast enough).

    Keep up the good food, kid!

    --The Nerd with a Vegetable Aversion