Recipe 362: Creamy Artichoke Dip

Ingredients
1 garlic cloves miced well or pressed in a garlic press
3/4 C parmesan cheese
3/4 C 0% fat greek yogurt
5 oz cream cheese
5 oz sour cream
1 lemon, juiced
1 shallot
16 oz canned artichoke 
Hot sauce, cayenne, red pepper flakes to taste
Salt & pepper to taste



Procedure:

Start by pre-heating your oven to 350. Then mix the smashed garlic, minced onions and lemon juice together and sautee in a pan. Then, very roughly chop the artichoke hearts. I like this dish because you can taste the artichokes... it's not all smooshed. So leave 'em good and chunky. But if you prefer otherwise, that won't be a problem either. Add to pan.

In a food processor, combine cream cheese, sour cream and non-fat yogurt. Whip, but better if you just spatula it til the mixture becomes creamy. But since I'm lazy, I just used the food processor. Add processed mixture to pan and incorporate. Allow to heat through. Add 1/4 cup shredded Parmesan to mixture and combine. Check for seasoning and add salt (about 1 teaspoon sea salt), black pepper and a dash of your favorite hot sauce, cayenne pepper or red pepper flakes. Add more lemon or other seasonings if desired.

Spoon mixture into shallow baking dish or individual ramekins and top with remaining Parmesan cheese. Bake in preheated oven for 20-30 minutes. You want to remove it when it's browned and bubbling. And finish under a 500(F) broiler for 2 mins minutes to crisp cheese on top. Serve with chips, triscuits, or vegetables. Really anything works, as it's just a vehicle to scoop up this creamy deliciousness....enjoy!

Recipe 361: Pan Seared Scallops with Roasted Tomatoes, Leeks and Creamy Polenta

Ingredients:
1 pint grape tomatoes
3 T olive oil, divided
1 C polenta
3 C water
2 large leeks
3 C spinach
3 T butter
10-12 large scallops
1/4 C feta




Start by pre-heating  the oven at 400°. Then, put all of the tomatoes into a baking dish. Drizzle 1 T olive oil and season with salt and pepper. Put it in the oven and roast for 1 hour.



Bring out a small pan then start boiling water. When the water starts boiling add in the the polenta.

Stir occasionally but let cook for 30 minutes. 

Slice the leeks after rinsing well.

Do the same with your scallops and pat them dry and set aside to dry for about 15 minutes.

Heat up the rest of the olive oil in a pan. Add the leeks.

Stir until the leeks are transparent. Add the spinach and add more olive oil if necessary.

Watch over and stir until the spinach has wilted.Heat up butter in a large skillet over medium high heat. Add the scallop once the butter is HOT and cook on each side for 5 minutes.

Set the scallops aside. 

Add the feta to the warm polenta and remove the tomatoes from the oven.

Put a half cup of polenta at the bottom, add some tomatoes, leeks and spinach mix and scallops on top. Enjoy nom nom!