My favorite dip!

I was inspired from the Deen Brothers for this one...it is absolutely delicious!

Spinach & Artichoke Dip

Butter for coating dish

2     14 oz. cans quartered artichoke hearts, drained and coarsely chopped

2     10 oz. pkgs. frozen chopped spinach, thawed and all excess water squeezed out

1 1/2 cups shredded Parmesan cheese plus a handful for sprinkling on top

¾ cups mayonnaise

¾ cup  sour cream

4 tbsp. hot sauce (or less if you like it mild)

1 cup shredded mozzarella cheese for topping

Salt and pepper to taste

Preheat oven to 375. Butter a 1 ½ quart casserole dish. Set aside.

In a medium bowl, stir together remaining ingredients. Spoon into prepared casserole dish. Sprinkle the top with Parmesan and mozzarella. Bake 30-40 minutes or until golden. Serve with pita chips or tortilla chips. 

New recipe!

Sorry it has been so long since my last post! I promise, I didn't drop off the face of the Earth. I think I have been subconsciously boycotting emails and technology--that is so not like me! I guess I have really just enjoyed my time off this summer. But, enough of that...let's talk food!


For today's recipe, I think I will share my favorite vegetable side dish...roasted asparagus! I first saw this on Barefoot Contessa easily five or six years ago.  I credit her and her cookbooks for truly teaching me how to cook, especially when roasting vegetables. 
I serve this as a side with almost any kind of chicken, steak, or even with scrambled eggs. Yum delicious!


Roasted Asparagus 
1 lb. fresh asparagus (approximate), washed and tough ends snapped off
2 tbsp. Olive oil (enough to drizzle on the asparagus)
Shredded or shaved Parmesan cheese (do not use grated!)
Salt & pepper


*Hint: No need to CUT the ends off of the asparagus. Just take the spear and bend it until it snaps. The asparagus will naturally break where the tough end begins. :)


Preheat oven to 400-425 degrees, depending on your individual oven. Place asparagus on a cookie sheet, making sure that the spears don't overlap.  Drizzle olive oil over the asparagus and sprinkle with salt and pepper. Now, use your hands to toss the asparagus with the oil and spices, making sure that all of the asparagus is covered. Roast the asparagus for 10-12 minutes. The asparagus may steam a little in the oven, but that is to be expected. As soon as you remove the asparagus from the oven, sprinkle the shredded Parmesan cheese over it. Let it sit for 3-5 minutes so that the cheese melts. Serve warm. 

Back from vacation!

Okay, guys...I am back from one of the food capitals of the world...New Orleans! I had a great time, ate lots of good stuff, but am so glad to be home. 

In honor of the Crescent City, I think I will share recipes this week that have to a New Orleans flavor. We ate brunch at the Court of Two Sisters on Royal Street and I have to say...it was a lot of fun! There was some delicious food (nothing that would make us go back, though), and it does feel good when your husband says "yours is SOOOOO much better".  And, if I do say so myself, this bread pudding kicks boo-tay!

Bread Pudding (taken from Paul Prudhomme, modified by me )

1 stick of unsalted butter, softened

1 cup plus tbsp. sugar

2 (12 Oz) cans evaporated milk

3 eggs

2 tbsp. vanilla bean paste

1 tsp. ground cinnamon( I use Cinnamon Plus from Pampered Chef)

1 tsp. fresh ground nutmeg

1/4 tsp. cream of tartar

1/2 tsp. ground ginger

1/2 tsp. salt

8 slices stale French bread or challah bread, toasted and very dry

1.  Place butter and sugar in large bowl, beat on medium speed (about 5 minutes)

2. Add everything but the bread to the bowl. Beat on low until thoroughly blended (3-5 minutes).

3.  Line bottom of greased 8x8 pan with small bread pieces (if you use more bread, adjust the amount of milk and spices to taste and use a 13x9 pan. Add one more egg if needed as wel).

4. Pour mixture over bread pieces and let stand at least an hour--more if you can. Put it in the fridge if you let it stand over an hour. Then, let it come back to room temperature before putting in the oven.

5.  Bake at 450 for about 20-25 minutes. Enjoy!

Island Drop Cookies

Okay, time for something sweet. These are some of my favorite cookies! I got the original recipe from a Martha Stewart magazine, then just changed it over the years to fit my taste. They are similar to wedding cake cookies in texture, so if you like those, you will like these. I also change out the extracts depending on the time of year---coconut for summer, then peppermint for Christmas. Enjoy!

Island Drops

2 sticks butter, softened

¼ cup powdered sugar

2 cups all purpose flour

1/2  tsp. salt

2 cups coconut

1 tsp. coconut extract

**add 1 tbsp. lime zest if you like a key lime taste; otherwise, you can leave it out

1 tbsp. vanilla bean paste (use extract if necessary--but it really isn't the same)

powdered sugar for rolling

                Preheat oven to 350.  Mix butter and sugar until fluffy, about 4 minutes.  Add flour, extracts and salt.  Mix just until combined.  Using a large spoon, stir in the coconut.  Roll mixture into 1 inch balls and drop onto ungreased cookie sheet.  Bake for 14-20 minutes.  While cookies are hot, roll them in powdered sugar and let them cool on a wire rack.  

Welcome to Alicyn's Apron!

Who's hungry? Maybe the better question to ask is--who ISN'T hungry? After being encouraged for several years to "do something" with my cooking, I have decided to take a first step into blogging.  My taste in food could be called fancy, but my ideas are simple. I plan on sharing recipes and entertaining ideas. Most of these I have learned by trial and error...so hopefully my "trials" will prevent your "errors". :)

One of my technical issues is that I don't measure very well--so many times, you may see "add to taste". Sorry, but that is just the way it is. I will do my best to give you "ballpark guesstimates".  Some musicians play by ear---I cook by taste. 

So--here is a first idea for a quick summertime dish. 

Chicken and Pasta Salad

1 16 oz tricolor rotini box of pasta, cooked according to package directions; add olive oil and salt to the water as it is boiling. Drain and cool.

4 cups shredded and cooked chicken breast meat

1 16 oz. bottle of Newman's Own Olive Oil & Vinegar dressing (you won't use the whole bottle, but then again...you might)

2-4 tbsp. Zatarain's cajun seasoning--this is my secret weapon :)

Shredded or grated parmesan cheese

Salt and pepper to taste

Combine all ingredients in a large bowl. Add salt and pepper to taste. Put in fridge for at least 2 hours.  Before serving, check for taste--add more dressing if it is dry, more cajun seasoning or salt and pepper if needed. Mix well.  Top individual servings with parmesan cheese--don't put it on the large bowl (it gets soggy). 

Hope you enjoy this dish. Let me hear from you!

Alicyn