Creamy Spinach Artichoke Dip

1 lb pkg of chopped frozen spinach, thawed and squeezed out

2 cans of whole artichoke hearts

1 8 oz block of cream cheese, softened

2 c Duke's or Hellman's mayonnaise (must be real mayo)

2 c sour cream

2 tsp of minced garlic

2 tsp of Italian seasoning

1 tsp of black pepper (or more)

1 tsp cayenne pepper

1 pkg 6-Cheese Italian shredded cheese, divided

1 c Parmesan/Romano powdered cheese, divided

Pre heat oven to 350. Combine cream cheese, mayo, sour cream in a large bowl. Mix in minced garlic, black and red pepper, and Italian seasoning. Chop one can of artichokes and cut the other can in quarters or 1/8ths and add to bowl. Separate the spinach with your fingers and sprinkle on the top and combine. Stir in 3/4s of shredded cheese and 1/2 c of Parmesan/Romano cheese. Spread in 9/13 pan. Sprinkle the remaining cheese on the top. Bake for 20-30 minutes until bubbling. Broil for 5 minutes to brown the cheese. Serve with veggies or tortilla chips and salsa.

 

Beef Stroganoff

Beef Stroganoff

1/4 c extra virgin olive oil, divided 

2 lb sirloin steak, sliced thinly

1 lb crimini mushrooms, sliced

salt and pepper, to taste

1/2 c all purpose flour

1 c red wine

1 T butter

3 c beef broth

2 T Worcestershire sauce

1 lg onion, thinly sliced

1 shallot, thinly sliced

2 cloves garlic, minced

3/4 c sour cream

2 T Dijon mustard

2 t dried tarragon

2 t thyme

2 T chopped flat leaved parsley or 2 t dried

1 lb Buttered home-style egg noodles, prepared according to package directions

Instructions:

Toss beef with salt and pepper. Sauté mushrooms in a few T of olive oil for about 3 minutes or until reduced. Season with salt and pepper. Remove mushrooms to another bowl. 

Toss beef with flour and shake off the excess flour. Add a little more oil to pan and cook beef in small batches letting both sides get a little color. Put in the same bowl with the mushrooms. 

Deglaze the pan with the red wine. Pour the wine over the beef/mushroom mixture. 

Add butter to the pan and add onions, shallots, and garlic. Add mustard, salt and pepper, thyme, tarragon, and parsley. 

Add mushroom mixture back to the pan and add beef broth and Worcestershire sauce.  Simmer until thickened for about 10 minutes.

Remove from heat and add sour cream. Serve with buttered noodles.