Par-Tay!!!!

Whenever I am invited to a party, my goal is to be the girl that everyone is talking about at the party.  And, by that, I do not mean I want to be like this girl.....

....but, rather, more like this girl.....

It's true.  I love taking a dish to pass that ends up being the "hit" dish of the night.  You know the dish that you overhear everyone saying, "who made that?"  And then I just sit there pretending like I didn't hear them until someone points at me.  At which point, I casually shrug and claim it is "so easy to make" and "anyone can make it."  But secretly we all know.  It's a Heids McGhee special.  

Usually my guacamole reigns, but this week I think I have found a new contender.

I got this spinach and artichoke dip recipe from the Pioneer Woman.  She is a blogger, author, photographer, tv show hoster that I have been idolizing for years.  And I am nearly positive she has never been arrested for fighting.  Especially on November 29th, like our friend Lindsey was.  The Pioneer Woman is still busy cleaning up her Thanksgving dinner.

Spinach Artichoke Dip

• 3 Tablespoons Butter
• 4 Tablespoons Garlic, Minced
• 1 bag Spinach
• Salt And Pepper, to taste
• 2 cans Artichoke Hearts, Rinsed And Drained
• 3 Tablespoons Butter (additional)
• 3 Tablespoons Flour
• 1-1/2 cup Whole Milk (more If Needed)
• 1 package (8 Ounce) Softened Cream Cheese
• 1/2 cup Crumbled Feta
• 1/2 cup Grated Parmesan
• 3/4 cups Grated Pepper Jack Cheese
• 1/4 teaspoon Cayenne
• Extra Grated Pepper Jack
• Pita Wedges, Tortilla Chips, Crackers

1.  Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.

2.  Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.

3.  In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.

4.  Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.

5.  Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.

Cook your spinach until it is wilted.

Strain your spinach, save your juice to cook your artichokes.

Cook your artichokes until they are browned.

Make your paste (fancy people call it a roux, Pioneer Woman ain't fancy and Heids McGhee ain't either!)  On a side note, even though I am not fancy, the words "ain't" really bothers me and I spent 5 minutes debating whether to use it or not.

Did I mention this is not a low-fat dish?  

Dump those delicious cheeeses into your roux and stir until melted.

Stir in your spinach and artichoke.  Pour into a dish and bake until bubbly and brown.

I served my spinach and artichoke dip with veggies.  Voila!  Suddenly, it's a healthy AND delish dish!  Perfect for all those holiday parties and you can relish in being the lady (or gentleman) that everyone is talking about!

Invitation to a BBQ

Last week I walked you through hosting the perfect summer BBQ.  Today I thought it would be fun to give you some ideas on what to bring if someone invites you to their summer BBQ.  Because here's the deal, if you get an invite to someone's house, chances are they have spent a lot of time and money on food, cleaned their house, mowed their lawn, and threatened their minis to be on their best behavior....all so that you can have a great time at their house.  So you best not be showing up with a bag of chips and a jar of salsa.


Last week my sister brought these antipasto kabobs to our BBQ.  Now, my sister always claims to be a terrible cook, but since this is the 3rd recipe of hers I have blogged about, we all know otherwise.  She just likes to use that excuse because she'd rather be shopping than cooking.  And I can totally respect that.


*sidenote* I realized these have processed foods in them.  The McGhee's devoured them anyway.  It would be rude not to.


Sister McGhee's AntiPasto Kabobs

• 1  9 oz package of Three Cheese Tortellini ,(like Buitoni )cooked to package directions
• 1 can Medium or Large pitted Black Olives
• 1 5.75 oz jar Green Olives
• 2 12 oz containers of marinated mozzarella balls
• 30 slices of Salami, cut in half (I recommend Boar's Head, or a local organic)
• 60 pieces of pepperoni (again, Boar's Head, or a local organic)
• 1 cup Balsamic Vinaigrette Salad Dressing (store bought or homemade), 

1.  Place the cooked tortellini in a bowl or large gallon freeze bag. Pour the salad dressing over the top and marinade in the fridge for a few hours.

2.  Drain the pasta.

3.  Place each item onto the skewer using the pointy side.

4.  Can be made a few hours ahead and placed in the refrigerator covered.

These babies lasted maybe 5 minutes at our BBQ.  So, make a lot, at least 3-4 per person.  My minis loved them.  

I am not sure if you guys know this, but I am famous.  Seriously, in my circle of friends, I am totally famous for my guacamole.  And I have debated sharing this recipe with you because of several reasons.  1.  My fame will diminish.  2.  I don't actually follow a recipe and I make it a different way each time.  3.  Everyone will see how ridiculously easy it is to make my famous guacamole and I will lose all credibility that I have.  

But, then I realized....you may now know my guacamole recipe.  But you will never be able to outdo me when it comes to guacamole presentation.  

Heids McGhee's Famous (better to be famous than infamous) Guacamole

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced red onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic

1.  Mash avocado.  

2.  Add lime, salt, onion, cilantro, tomato and garlic.

3.  Taste.  Add more of what you think is missing.  (I find that popping open a Corona helps with this step).

Now, if you think the skewers and guacamole seem like too much work, then I do have a simpler, less time-consuming idea for you to bring to your friends' BBQ.  This is something you can bring to your friends' fancy schmancy dinner party too.  It's called cheese and fig spread.

Fig Spread is fancy jelly.  Most fancy people love fig spread.  Some unfancy people like myself love it as well.  Go to your grocery store or market and buy several kinds of cheese.  Now, you're going to have to spend some money on the cheese because fig spread does not go well with Cheez Whiz.  I always buy an aged goat cheese, an italian cheese (like an aged parmesan), and a striped monterey jack cheese.  Serve with baguettes.  Be fancy.  But know that the fun people are eating antipasto skewers and guacamole out of a puking Jack O' Lantern.