Podcasts about artichoke dip

Join us as we sit with a special guest and discuss coming into a marriage happy, healthy, and whole for your partner despite childhood upbringings.    Wine of the Week: Florility French Rosé   Charcuterie Board: Spinach & Artichoke Dip & toasted bread

This is a free preview of a paid episode. To hear more, visit www.auburnobserver.comJustin, Dan and Painter break down both sides of the ball for Auburn's potentially season-shifting matchup against Mississippi State on Saturday.The guys look at how the Tigers' struggling offense matches up against the Bulldogs' defense and why Auburn really needs to have true balance in a game like this. They look at the two-quarterback system with Pa…

"Baking Great and New York Times best-selling author Erin McDowell shares her best pies and baking secrets. Chef and beloved Restauranteur Michael Solomonov champions Israeli cuisine and makes incredible hummus for us. And, I have a tutorial on Butter Basting and a Healthy-ish Spinach plus Artichoke Dip for you."

Disney Genie+ will now cost you more at Walt Disney World and Disneyland ResortTo manage demand for Disney Genie+, Disney is has switched to a variable pricing model, but in our opinion the price still is not high enough to curb demand.At Disneyland Resort, Disney Genie+ now costs $25 per day when purchased in advance as an add-on with a new ticket or vacation packages. Single-day purchases through the Disneyland app will start at $25 per day, and may vary by date, based on demand. WEB SLINGERS: A Spider-Man Adventure at Disney's California Adventure Park is now part of Disney Genie+.At Walt Disney World Resort, Disney Genie+ will also vary in price based on the date you're visiting. Prices may be lower on less busy days and higher during peak periods like Thanksgiving and Christmas. Prices are expected to range between $15 and $22 per day.--Some Great New Food is Now Available at Walt Disney World Resort HotelsDisney's Grand Floridian Resort & Spa Enchanted Rose has some great new editions. These include a charcuterie board, artisanal cheese selection, and hummus with tapenade, smoked paprika, and grilled pita bread. The Smoked Trout and Crab Dip features salmon roe, chive oil, and sesame seed lavosh combined into an elegant tasty dish. If you like caviar, this includes Siberian caviar, an egg yolk spread, crème fraiche, caper berries and brioche. Lastly, the Seasonal Flatbread is topped with artichoke, fig, ricotta, roasted garlic and watercress. Disney's Port Orleans Resort – Riverside  Boatwright's Dining Hall has expanded to include more authentic Cajun and Southern flavors to the menu. The Lowcountry Seafood Boil is a classic filled with shrimp, mussels, and Andouille sausage with corn on the cob and potatoes simmered in a spicy Cajun brother (it comes with a toasted baguette). The slow-roasted Blackened Prime Rib is topped with Cajun butter and served with classic mashed potatoes and seasonal vegetables.The Taste of the Bayou is an all-you-care-to-enjoy platter with hickory-smoked pork ribs, crispy Cajun chicken, smoked sausage, barbecued beef brisket, mashed potatoes, mac & cheese, roasted corn with Cajun butter, and seasonal vegetables.For a plant-based offering, try the Harvest Red Beans and Rice. This features red beans simmered with plant-based sausage, peppers, onions, and celery served over rice along with cornbread.For dessert you can choose between the Southern Cheesecake (a classic vanilla cheesecake with a bourbon-caramel sauce garnished with pecan-praline brittle), the plant-based Peach-Blackberry Cobbler (a classic peach and blackberry cobbler topped with blackberry sorbet), or the Mississippi Mud Crème Brûlée (a milk chocolate crème brûlée with a sablé breton cookie and fresh fruit).For the little ones, try the Row Row Oar Your Boat Sundae and Cookies and Milk featuring two house-made chocolate chip cookies.Rounding out all of these new offerings is a new cocktail – the Big Easy Whisky Sour. This drink combines Maker's Mark Bourbon, lemon juice, and pure cane sugar with a float of Fess Parker Big Easy Red Blend. At the River Roost Lounge they have a new plant-based dish and a signature drink. The Spinach and Artichoke Dip is a creamy new dip served with Cajun-dusted cornbread crostini. The French 75 is a fizzy cocktail made with Argyle Sparkling Brut, Hendricks Gin, fresh lemon juice and pure cane sugar. Disney's Port Orleans Resort – French Quarter The Scat Cat's Club – Lounge has a plant-based Sassy Sassagoula Sliders dish. This trio features BBQ jack fruit with slaw and fried pickles, fried green tomatoes with giardiniera and pepper jelly, and a ‘fish' cake with spicy rémoulade and arugula.Disney's Riviera Resort Bar Riva has a new Burrata Salad with heirloom tomatoes, fresh pesto and focaccia bread. The Salmon with Orzo is a seared salmon with Pomodroccio tapenade and lemon orzo. The Mushroom Arancini features risotto, mushrooms, cheese, and truffles with a house-made marinara.For dessert, the Molten Chocolate Cake is a new edition. It's a warm chocolate cake with a molten center, topped with a raspberry sauce and fresh raspberries.The Riviera also has a new signature sweet. The Riviera Signature Cookie bakes together semi-sweet chocolate chips, ground oats, California walnuts, toasted pistachios, dried cherries and flake sea salt. You'll this one at Primo Piatto. Disney's BoardWalk Inn  The Belle Vue Lounge has new signature cocktails and mocktails. The Orange Blossom Manhattan has made its debut at the resort. A holiday fan favorite, this beverage fits nicely within the year-round ambiance of Belle Vue Lounge. The Sparkling Hibiscus features Sorel Hibiscus Liqueur and sparkling grapefruit. The Agave Garden is a mocktail featuring Lyre's Agave Reserve and passion fruit green tea. --Fantasmic! is Coming Back to Disney's Hollywood Studios at Walt Disney World on November 3, 2022Disney has announced the return of Fantasmic! to Disney's Hollywood Studios as of November 3, 2022. As an added bonus, the show will include a brand new sequence..--More Merry Magic Coming This Holiday Season to Disneyland ResortThe holiday season festivities at Disneyland Resort take place between November 11, 2022 and January 8, 2023. Here are some additional details of what's in store. At Disney Festival of Holidays at Disney California Adventure Park, holiday festivities include Christmas, Navidad, Hanukkah, Diwali, Kwanzaa and Three Kings Day. New for 2022, Tina and The Sounds of Celebration perform holiday tunes with an uplifting repertoire of salsa, merengue, cumbia and rock Latino. Returning acts include the Mariachi Divas, Mostly Kosher, Blue13 Dance Company, Phat Cat Swinger and The Mistletoes, and the Disney ¡Viva Navidad! Street Party returns. Be sure to catch the character celebration “Mickey's Happy Holidays” and the magically merry rhythms of the Holiday Toy Drummers performing throughout the day in Disney California Adventure Park.  “World of Color – Season of Light” at Disney California Adventure Park and “A Christmas Fantasy” Parade and “Believe…in Holiday Magic” fireworks will be on select evenings at Disneyland Park.With MagicBand+ you'll be able to light up your Disneyland holiday experience in an all-new way this year. MagicBand+ will come alive with vibrations and colorful holiday lights during the nighttime spectaculars of “World of Color – Season of Light” and “Believe… in Holiday Magic” fireworks.Direct from the North Pole you can mingle with Santa Claus as he visits various locations throughout the Disneyland Resort including Critter Country in Disneyland Park, Redwood Creek Challenge Trail in Disney California Adventure Park and at the Hotels of the Disneyland Resort.Eat, drink and be merry at the Festive Foods Marketplace in Disney California Adventure Park, with a seasonal smorgasbord of multicultural cuisine across nine different kiosks. Visions of Sugar Plums is an all-new added marketplace where you will find sweet and savory bites. And don't forget, the Disney Festival of Holidays Sip and Savor Pass is a terrific way to sample your way through the day. The pass provides eight easy tabs that you can redeem for select food and non-alcoholic beverages at participating Festive Foods Marketplace kiosks and dining locations.Seasonal sweets and treats are always on the list throughout the Disneyland Resort.Disney California Adventure Park: Grizzly Peak Churro Peppermint Churro – Churro coated with crushed candy canes, drizzled with chocolate and vanilla sauce Lamplight Lounge Peppermint Donuts – Hot cocoa-dusted donuts with toasted marshmallow crème and peppermint-chocolate dipping sauce Festive Foods Marketplace Merry Mashups Esquites Carnitas Mac & Cheese – Esquites-style mac & cheese with carnitas, salsa macha, spiced puffed rice, freeze-dried corn and chopped cilantro Smokejumpers Grill Loaded Latkes -Traditional Latkes loaded with smoked brisket, topped with dairy-free horseradish cream and scallions Sonoma Terrace Mistletoe Mule – A holiday take on a classic mule cocktail with cranberry juice and agave, garnished with a sprig of rosemary and a Cape cranberry Disneyland Park:Red Rose Taverne Holiday Grey Stuff – Traditional Grey Stuff with a holiday twistDisney's Grand Californian Hotel & Spa: GCH Holiday Cart – Poinsettia Cookie To commemorate Diwali at the Disneyland Hotel, The Coffee House is featuring an Indian chai Archisha Tea on the menu through January 9, 2023.   Woody and Buzz Lightyear will be lending a hand with a holiday popcorn bucket, available for a limited time at select popcorn carts in Disney California Adventure Park, while supplies last. Mickey Mouse, Minnie Mouse and their pals will don their holiday finest and newest fashions in Town Square at Disneyland Park.  These festive new looks reflect this year's warm, vintage-inspired holiday celebration. In classic red and green, their holiday attire was designed in wintry textures and patterns such as velvet, chenille, herringbone and plaid, and accented with gold for a touch of sparkle. Returning this year is Holiday Time at the Disneyland Resort Tour, where this specially guided journey of Disneyland Park tells stories of Walt Disney and gives unique facts of how Disneyland celebrates the season, followed by setting sail on “it's a small world” Holiday. The 2.5 hour walking tour ends on Main Street, U.S.A., with a reserved viewing area of “A Christmas Fantasy” Parade where you will receive delicious holiday treats and a commemorative pin. For more information, pricing and reservations, visit Disneyland.com. --Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

Whenever I heard someone was homeschooled, my first reaction was, "Why do you parents not love you?"Anyone who has homeschooled or been homeschooled can look at that statement and think, that is the EXACT OPPOSITE of why homeschooling is in our lives.Over the years, I've become so interested in exactly what homeschooling is and I've noticed a lot of my close friends have too.So after a quick search on Apple Podcasts for anything relating to homeschool, I came across a podcast named, 'Called to Homeschool'. I figured it was a catchy enough name that maybe it had some catchy content as well. I scrolled to the very first episode and within the first few minutes I was hooked!After binging a couple of episodes, I knew I had to get in touch with Meg, and that is where this episode begins.I can not wait for you to meet Meg and also, even if you're not feeling called to homeschool, I still highly recommend listening to this episode, so that you can see from another perspective why someone else might choose to homeschool.****Meg's Instagrams: @thehippiemama & @calledtohomeschool

Dr. Don and Professor Ben talk about the risks from Leslie Horton's horrendous holiday artichoke dip that tastes like vinegar but has no vinegar. Dr. Don - not risky

Stoneaxe Tabletop Gaming https://www.youtube.com/watch?v=oDiywKKgSOo Solo RPG Guy https://www.youtube.com/channel/UCxqgElYzzdaT4haUp6Nmohg CatWeazle https://www.youtube.com/c/Catweazle00 Magehammer's Game Table https://www.youtube.com/channel/UChtQc_MfOcWFl-ize1sRNWg/featured Artichoke Dip https://www.youtube.com/channel/UCY4Ne0FHlPq7qUMti4H--zA Solo Adventure's With Livi https://www.youtube.com/channel/UC1ubZ0hz4amLG9NcKZR5eJg ****** Join the Dungeon Dive Patreon - Thanks for the support! https://www.patreon.com/thedungeondive Dungeon Dive FB Group https://www.facebook.com/groups/2571172249675057 The Dungeon Dive Guild https://boardgamegeek.com/guild/4030 Get your Dungeon Dive T-Shirts! https://www.teepublic.com/user/the-dungeon-dive

The whole jar!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's recipe is Spinach and Artichoke Dip SOUP.Here are the links to some of the items I talked about in this episode: #adSoup PotPeelerCutting BoardChef's KnifeMicrowave Safe BowlLiquid Measuring CupsHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

I can't believe I'm telling you guys this **mortifying** story from my personal life… but there's a good point: Always bring the GOOD SNACKS.And I'll tell you how my embarrassing story can enroll more coaching clients online. (HINT: Storytelling Sells!)Be sure to subscribe to this show for weekly episodes with other “go-getters” and inspiring leaders, coaches, and entrepreneurs. You can find out more about Hanna at dreamlifeisreallife.com/show and connect with her on Instagram @hannahermanson_ABOUT HANNA HERMANSONHanna Hermanson, Certified Coach, International Speaker, Author, & Founder of Dream Life is Real Life Copywriting Agency, who has helped 100s of coaches build, scale, and enjoy their online businesses– essentially make their dream life their real life!You can find out more about Hanna at dreamlifeisreallife.com/show and connect with her on Instagram @hannahermanson_Join our network of entrepreneurs, business owners, and online coaches right here: https://www.facebook.com/groups/millennialslivingthedream/// J O I N T H E C O M M U N I T Y – Instagram: https://www.instagram.com/hannahermanson_/ – Web https://www.dreamlifeisreallife.com – Linkedin: https://www.linkedin.com/in/hannahermanson/ – Twitter: https://twitter.com/HannaHermanson/ – Facebook: https://www.facebook.com/dreamlifeisreallife/– Pinterest: https://www.pinterest.com.mx/HannaHermansonCoaching/Dream Life is Real Lifehttps://businessinnovatorsradio.com/dream-life-is-real-life/Source: https://businessinnovatorsradio.com/episode-134-my-mortifying-artichoke-dip-6-story-frameworks-to-plug-into-your-content-calendar

I can't believe I'm telling you guys this **mortifying** story from my personal life… but there's a good point: Always bring the GOOD SNACKS.And I'll tell you how my embarrassing story can enroll more coaching clients online. (HINT: Storytelling Sells!)Be sure to subscribe to this show for weekly episodes with other “go-getters” and inspiring leaders, coaches, and entrepreneurs. You can find out more about Hanna at dreamlifeisreallife.com/show and connect with her on Instagram @hannahermanson_ABOUT HANNA HERMANSONHanna Hermanson, Certified Coach, International Speaker, Author, & Founder of Dream Life is Real Life Copywriting Agency, who has helped 100s of coaches build, scale, and enjoy their online businesses– essentially make their dream life their real life!You can find out more about Hanna at dreamlifeisreallife.com/show and connect with her on Instagram @hannahermanson_Join our network of entrepreneurs, business owners, and online coaches right here: https://www.facebook.com/groups/millennialslivingthedream/// J O I N T H E C O M M U N I T Y – Instagram: https://www.instagram.com/hannahermanson_/ – Web https://www.dreamlifeisreallife.com – Linkedin: https://www.linkedin.com/in/hannahermanson/ – Twitter: https://twitter.com/HannaHermanson/ – Facebook: https://www.facebook.com/dreamlifeisreallife/– Pinterest: https://www.pinterest.com.mx/HannaHermansonCoaching/Dream Life is Real Lifehttps://businessinnovatorsradio.com/dream-life-is-real-life/Source: https://businessinnovatorsradio.com/episode-134-my-mortifying-artichoke-dip-6-story-frameworks-to-plug-into-your-content-calendar

I am just going to go out and say it... Colorado Weed rips harder than Cali Kush and it is just because of the altitude. You read it right: Another TRADER JOES microwave meal so lets get into your 52 minutes of senseless wonder. 

News Anchors Gag Over Colleague's Artichoke Dip. Student Loans. Morons in the News. Kevin's Making Biscuits. Everyone Needs a Laugh. Mel Brooks. Down the Rabbit Hole. The Dog Stroller. A Horrifying Dentist Trip. Can You Believe This S***? Bob's Favorite Parenting Tweets. Bob's Starbucks Story. From the Vault. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Darrrrrrrrling welcome! On this episode we chat about what is the scariest trend that you regret wearing to get us into the Halloween spirit, our Brand of the Week is Never Fully Dressed, we unpack my obsession with feathers, then take a walk down memory lane chatting about wide leg pants and inclement weather, sharing some tips and tricks for the perfect plant you need to add to your home asap, and I recap my first glorious experience with an espresso martini! 

Having guests over can be exciting… and intimidating. With the holidays fast approaching, many of us will have the opportunity to have people in our homes, and we're helping you take the guess work out of being a happy host! With ideas about what to put on autopilot, how to simplify and how to let go of the idea of Pinterest-perfection to enjoy your time with friends and families more. We know that friendships are forged over dishes and relationships are strengthened when we let people into the vulnerable parts of our lives. So we're encouraging you to plan that pizza night, make brunch for your besties and have your neighbors over just because. Some favorites mentioned in this episode:Spinach and Artichoke Dip from La Terra Fina Super Easy Bread Recipe A cozy blanket!

Dave and Chris Ying are once again joined by producer Isaac Lee to discuss a variety of culinary and non-culinary topics.

It's the waivers episode & we have spinach artichoke dip.We are the Fantasy Football Chef's. We are professional Chef's with over 20 years experience in the industry, and we are Fantasy Football diehards. We spend our day's discussing Fantasy Football around the prep table, arguing, fighting, yelling, and throwing food at each other.

  Vidcast:  https://youtu.be/U0J3sQJr3fM   The FDA and Whole Foods have recalled several lines of pastry and its Spinach-Artichoke Dip due to undeclared allergens.  Their Kouign-amann pastry has undeclared eggs.  Their Chantilly Key Lime Tartlets have undeclared almonds.  The Spinach-Artichoke Dip contains undeclared egg.  If you have any of these products, do not consume them but return them to Whole Foods for full refunds.  For more information, call 1-844-936-8255.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/allergy-alert-undeclared-egg-kouign-amann-pastries-issued-select-whole-foods-market-stores-seven   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/allergy-alert-undeclared-tree-nut-almond-chantilly-key-lime-tartlets-issued-whole-foods-market   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/allergy-alert-issued-winter-gardens-quality-foods-inc-undeclared-egg-spinach-artichoke-dip   #recall #wholefoods #pastries  

Episode 09: Solo RPGs featuring Shawn TomkinIn this episode of RPG Heroes, we delve into our main topic: "Solo RPGs" with the help of the very generous Shawn Tomkin, creator of "Ironsworn", an award-winning RPG that can be played solo, co-op and GM-led. We talk about solo RPGs, putting fiction first, world-building as session 0 and of course who Shawn's RPG heroes are. If you are reading these show notes in a podcast player, please go to rpgheroes.buzzsprout.com for all the links etcetera.Useful links Ironsworn website: https://www.ironswornrpg.com/Buy Ironsworn at DriveThruRPG: https://www.drivethrurpg.com/product/238369/Ironsworn?affiliate_id=747707Ask the Oracle podcast: https://ironsworn.podbean.com/Mud & Blood podcast (interview, actual play and review of Ironsworn): https://9littlebees.com/tag/ironsworn/Apocalypse World: http://apocalypse-world.com/Dungeon World: https://dungeon-world.com/Mythic GM emulator: https://www.drivethrurpg.com/product/20798/Mythic-Game-Master-Emulator?affiliate_id=747707Matt Click / aFistfulofDice: https://www.youtube.com/user/aFistfulofDice/Absolute TableTop: https://absolutetabletop.com/Quest Wise solo Forbidden Lands: https://www.youtube.com/watch?v=Ig5TLz7eSjIAdam Koebel plays Ironsworn Solo: https://www.youtube.com/watch?v=Ig6xZYutx-4Solo RPG for the newbie (Artichoke Dip): https://www.youtube.com/watch?v=Bs1x-t7FdakRangers of the Shadow Deep (wargame with RPG elements): https://www.modiphius.net/products/rangers-of-shadow-deepThe Complete Guide to Solo Roleplaying http://www.rpgready.com/solo-roleplaying-solo-rpg/Rory's Story Cubes: https://www.storycubes.com/en/Want to support the show? Please visit my Patreon page: https://www.patreon.com/rpgheroes Want to support the show at no additional cost to you while buying RPG products on DriveThruRPG? https://www.drivethrurpg.com/browse.php?affiliate_id=747707Intro and outro music used with permission from the artist: "To Storm the Cyclopean Gates of Byzantium" by Bal-Sagoth. Check them out, EPIC band! http://www.bal-sagoth.com/ Thanks for listening, and STAY HEROIC!Support the show (https://www.patreon.com/rpgheroes)

TEASER for our premiere episode, Spinach Artichoke Dip.

In this episode, we examine Jack's Spinach Artichoke Dip, closed nightclubs in SoHo, and ask ourselves, "Is Bluffing Lying?".

Finding recipes that are easy to make, delicious, nourishing and a joy for your family and friends to eat is like hitting the jackpot … and that’s what you’ll get on the show today. Joining me is Maria Lichty from the Two Peas & Their Pod Cookbook and blog.   Maria Lichty is the voice and home cook behind the food blog and cookbook, Two Peas and Their Pod. Rounding out Maria’s pod are her husband and sous chef, Josh, and her two adorable boys, Caleb and Maxwell. Maria shares her journey from wedding day to top food blogger, her adventures in the kitchen as she feeds a household full of all those guys, and some of our favorite recipes from her blog and cookbook. We’ll end with some great cookie ideas to prepare you for holiday baking. We’ll learn about her recipe for Asian-Glazed Sheet Pan Salmon and Broccoli,  Artichoke and Spinach Dip, and many more!   Show HIghlights:   Getting to know Maria, her family, her blog, and her cookbook How Maria got into food blogging ten years ago, mainly to get through their wedding Maria’s background in learning how to cook at home with her dad How their blogging community has grown and changed over the years What family dinners are like in Maria’s home as she deals with picky eaters at times The most popular recipe on the blog: Dad’s Cinnamon Rolls How Maria defines her food focus and style How exposing kids to different foods helps eliminate picky eaters The process from developing recipe ideas to putting them on the blog or in the cookbook How Maria shares tips and tricks for getting confident and comfortable in the kitchen Maria’s top pantry staples: canned beans, pasta, whole grains, oatmeal, oils and vinegar, nuts and nut butters, canned tomatoes, and broth Maria’s “Feeling Toasty” breakfast ideas: avocado toast; toast with peanut butter, honey, and banana; toast with almond butter and fresh peach slices; and hummus on toast with tomatoes, cucumbers, peppers, and feta cheese Maria’s recipe for Asian-Glazed Sheet Pan Salmon and Broccoli: made with olive oil, soy sauce, hoisin sauce, fresh mint and cilantro, orange zest and juice, ginger, sesame oil, and red pepper flakes Maria’s Everyday Butter Lettuce Salad with a vinaigrette of olive oil, lemon juice, balsamic or champagne vinegar, honey, garlic, and salt and pepper Maria’s Four Cheese Spinach and Artichoke Dip: made with cream cheese, Greek yogurt, frozen spinach, canned artichoke hearts, shredded fontina, mozzarella, parmesan, fresh basil, red pepper flakes, and salt and pepper Some of Maria’s kids’ favorites: Slow Cooker Spaghetti and Meatballs, Black Bean Quinoa Enchilada Bake, Pesto Havarti Mac and Cheese, Enchilada-Stuffed Sweet Potatoes, and Tomato Basil Soup with Cheesy Garlic Dunkers How Maria and Josh meal-plan with their boys on Sundays to help them take ownership of the process One of Maria’s favorite go-to cookbooks: Baking: From My Home to Yours Favorite desserts in the book: Why Maria loves the cookie chapter and the dessert chapter, and her husband loves the Key Lime Bars The next big adventure for Maria? A random question from the Mason jar about Maria’s favorite food city or town Resources:   Baking: From My Home to Yours by Dorie Greenspan   www.superhealthykids.com www.parentsondemand.com     Twitter: https://twitter.com/twopeasandpod IG: https://www.instagram.com/twopeasandpod/ Facebook: https://www.facebook.com/twopeasandtheirpod   Two Peas and Their Pod website: https://www.twopeasandtheirpod.com/   Liz's better-for-you 7 Layer Bars: https://www.lizshealthytable.com/2015/02/26/lightened-up-seven-layer-bars/   GIVEAWAY: We are giving away a copy of the Two Peas & Their Pod Cookbook to one lucky U.S. winner. To enter for a chance to win, tell me about your go-to, always-a-win recipe that you make when you're feeding your family ... or your friends. So family vs. cooking for a crowd. What's your favorite? I'll pick the winner on December 4th at noon ET.

Finding recipes that are easy to make, delicious, nourishing and a joy for your family and friends to eat is like hitting the jackpot … and that’s what you’ll get on the show today. Joining me is Maria Lichty from the Two Peas & Their Pod Cookbook and blog.   Maria Lichty is the voice and home cook behind the food blog and cookbook, Two Peas and Their Pod. Rounding out Maria’s pod are her husband and sous chef, Josh, and her two adorable boys, Caleb and Maxwell. Maria shares her journey from wedding day to top food blogger, her adventures in the kitchen as she feeds a household full of all those guys, and some of our favorite recipes from her blog and cookbook. We’ll end with some great cookie ideas to prepare you for holiday baking. We’ll learn about her recipe for Asian-Glazed Sheet Pan Salmon and Broccoli,  Artichoke and Spinach Dip, and many more!   Show HIghlights:   Getting to know Maria, her family, her blog, and her cookbook How Maria got into food blogging ten years ago, mainly to get through their wedding Maria’s background in learning how to cook at home with her dad How their blogging community has grown and changed over the years What family dinners are like in Maria’s home as she deals with picky eaters at times The most popular recipe on the blog: Dad’s Cinnamon Rolls How Maria defines her food focus and style How exposing kids to different foods helps eliminate picky eaters The process from developing recipe ideas to putting them on the blog or in the cookbook How Maria shares tips and tricks for getting confident and comfortable in the kitchen Maria’s top pantry staples: canned beans, pasta, whole grains, oatmeal, oils and vinegar, nuts and nut butters, canned tomatoes, and broth Maria’s “Feeling Toasty” breakfast ideas: avocado toast; toast with peanut butter, honey, and banana; toast with almond butter and fresh peach slices; and hummus on toast with tomatoes, cucumbers, peppers, and feta cheese Maria’s recipe for Asian-Glazed Sheet Pan Salmon and Broccoli: made with olive oil, soy sauce, hoisin sauce, fresh mint and cilantro, orange zest and juice, ginger, sesame oil, and red pepper flakes Maria’s Everyday Butter Lettuce Salad with a vinaigrette of olive oil, lemon juice, balsamic or champagne vinegar, honey, garlic, and salt and pepper Maria’s Four Cheese Spinach and Artichoke Dip: made with cream cheese, Greek yogurt, frozen spinach, canned artichoke hearts, shredded fontina, mozzarella, parmesan, fresh basil, red pepper flakes, and salt and pepper Some of Maria’s kids’ favorites: Slow Cooker Spaghetti and Meatballs, Black Bean Quinoa Enchilada Bake, Pesto Havarti Mac and Cheese, Enchilada-Stuffed Sweet Potatoes, and Tomato Basil Soup with Cheesy Garlic Dunkers How Maria and Josh meal-plan with their boys on Sundays to help them take ownership of the process One of Maria’s favorite go-to cookbooks: Baking: From My Home to Yours Favorite desserts in the book: Why Maria loves the cookie chapter and the dessert chapter, and her husband loves the Key Lime Bars The next big adventure for Maria? A random question from the Mason jar about Maria’s favorite food city or town Resources:   Baking: From My Home to Yours by Dorie Greenspan   www.superhealthykids.com www.parentsondemand.com     Twitter: https://twitter.com/twopeasandpod IG: https://www.instagram.com/twopeasandpod/ Facebook: https://www.facebook.com/twopeasandtheirpod   Two Peas and Their Pod website: https://www.twopeasandtheirpod.com/   Liz's better-for-you 7 Layer Bars: https://www.lizshealthytable.com/2015/02/26/lightened-up-seven-layer-bars/   GIVEAWAY: We are giving away a copy of the Two Peas & Their Pod Cookbook to one lucky U.S. winner. To enter for a chance to win, tell me about your go-to, always-a-win recipe that you make when you're feeding your family ... or your friends. So family vs. cooking for a crowd. What's your favorite? I'll pick the winner on December 4th at noon ET.

Chef Christa makes an artichoke dip tha was on an episode of friends.

Lady Di made Dena's famous Gluten free Spinach and Artichoke Dip while expounding old lady phrases that turned out to be quite dirty. 

The Cook Shack's Artichoke Dip, the Beatles, Dr. John's limerick and Laxey Village Hall.

Eating Clean and how to prepare a simple healthy dip for your next fun gathering. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/SEWCT/support

Att förföra någon med mat kan vara lika svårt som att fånga en blåmes med händerna, men som tur är har Los Vegos både dejtmatstrategier och flirtknep i rockärmen. Recept: Therese Svensson Gruyèregratinerad fänkålsgratäng Vegetariskt, laktosfritt En fin tradition på ens födelsedag är att man får bestämma precis vad man vill till middag. När jag var liten brukade det vara köttfondue och mammas supergoda potatisgratäng. När jag började gymnasiet blev önskerätten grönsakstempura, när jag var 20+ blev det kaviar och champagne, och nuförtiden vill jag mest ha pizza och hångel. Men kärleken i en klassisk potatisgratäng är svår att motstå. Här gör jag den med fänkål och palsternacka istället för potatis, det blir både godare och ger en lättare mättnad. Kom ihåg att vi inte ska få paltkoma av den här middagen vi ska bli skönt mätta med bra energi över till senare aktiviteter (höhö). Vegan: Använd näringsjästflingor (även kallat Bjäst eller Nutritional Yeast) istället för ost för en supergod växtbaserad ostsmak. Hittas på hälsokostbutiker, bra mataffärer eller sök efter det online för enkel beställning med hemfrakt. Glutenfritt: Använd glutenfritt ströbröd eller skippa det helt. Tips: Näringsjäst! En 70-tals grej jag nästan hade glömt bort men som är poppis hos framförallt amerikanska veganer eftersom näringsjästflingorna smakar nötig umami på ett naturligt sätt. Det ger en fin smakskjuts på samma sätt som till exempel sojasås eller fisksås men näringsjästen är alltså helt växtbaserat och glutenfritt. Näringsjäst är torkad inaktiv jäst (man kan alltså inte baka på den) som är superrik på B-vitaminer. Du hittar fler recept med näringsjäst om du söker på det på min matblogg Svenssons mat.   Ingredienser: 1 liten ugnsform eller två portionsformar En bit Gruyère eller annan god ost till exempel Grevéost, Pecorino eller Vesterhavsost 1 fänkål 1 gul lök eller 3 schalottenlök Ca 2 palsternackor Ca 2 burkar havrefraiche alternativt matlagningsgrädde Färsk eller torkad rosmarin Salt, nymald peppar Olivolja, mjölkfritt smör Ströbröd eller panko Gör så här: Skiva fänkål, lök och palsternacka tunt och hutta ner i en bunke. Tillsätt havrefraiche, 1 dl riven ost, salt och ca 1 tsk hackad rosmarin. Blanda runt så allt täcks av vit gooey sås tillsätt eventuellt mer fraiche om det inte täcker ordentligt. Häll ned i smörade portionsformar eller en vanlig ugnsform. Strö eventuellt över ett lager ströbröd så du får en krispig yta. Skjutsa in i mitten av ugnen på 225 grader ca 20 minuter för småformar och längre tid för en stor. Stick en kniv i formen och känn om det blivit mjukt, ta då ut formarna, strö över ett lager riven ost, skjutsa in i ugnen igen och grädda på övervärme ca 10 minuter tills osten smält och är knäckigt gyllenbrun. Servera med några färska blad rosmarin på toppen och ringla eventuellt över lite olivolja för extra fett och glans.     Fransk-ish rödvinsgryta med morot, smålök, champinjon och timjan Vegan, glutenfritt, laktosfritt, mjölkfritt Finns det någon man förknippar med just fransk mat och rödvinsgrytor så är det ju kanske Julia Child, världens bästa dam som populariserade det franska köket i framförallt USA. Julias Boeuf Bourgignon (som jag knappt kan uttala) puttrar på i timmar med högrev och förbrynta rotfrukter. Vad jag kommer göra dock är att bryna grönsakerna i grytan, sen hutta över vätska och låta allt puttra ihop tillsammans med lite örter. Jag må bryta tusen grytregler här nu, men i och med att vi INTE har något högrev i sikte i den här grytan räcker det att puttra grytan på låg värme i cirka 20-30 minuter, och jag behåller hela tiden grönsakerna i grytan för jag vill ha ut så mycket smak som möjligt. Så länge vi har pundat in all den goda rödvinssmaken i grönsakerna utan att göra dem FÖR mushy är vi nöjda. Är du mer nyfiken på Julia Child finns det roliga klipp från hennes matlagningsprogram på Youtube, och i bokhandeln kan du hitta hennes kokboksbibel Det goda franska köket med förord av bästa Lotta Lundgren. Tips: Vegokött? Jag brukar inte ha med så mycket vegokött i recept för det brukar man ju kunna klura ut på egen hand hur man använder vegoschnitzel istället för köttschnitzel, vegokorv istället för köttkorv, vegobullar istället för köttbullar ... ja, ni hajar, det är inte raketforskning. MEN om ni vill åt en extra köttig känsla här i rödvinsgrytan så släng gärna i ert favoritvegokött. Min favorit är sojakött som även brukar vara naturligt glutenfritt. Och om du inte äter gluten se till att läsa innehållsförteckningen då mycket vegokött görs på just gluten och vete. Finns i frysdisken i din matbutik från olika märken.   Ingredienser: 1 gryta ca 4 portioner En näve smålök ca 7-8 st Två stora nävar små champinjoner 2 morötter 1 msk tomatpuré 1 msk maizena Ca 1 flaska rödvin eller 2 flaskor rött matlagningsvin (det finns numera även rött alkoholfritt vin i de flesta matbutiker) Tillsatsfri grönsaksbuljong eller grönsaksfond Färsk timjan Salt, nymald peppar Raps- eller olivolja, mjölkfritt smör   Gör så här: Fräs hel och skalad smålök, hel svamp och kvartade morötter i en klick olja och smör i en gryta tills de blivit brynta och fått fin gyllene yta. Släng i en matsked tomatpuré och pudra över 1 msk maizena. Rör om. Detta gör så att såsen blir tjockare. Häll på rödvin och buljong så det precis täcker och hutta ned färska timjankvistar. Låt puttra på låg värme utan lock i ca 20 minuter eller tills morötterna är mjuka men inte sladdriga. Rör om då och då och fyll på med mer vin om det dunstar bort för mycket vätska. Smaka av med salt och nymald peppar. Servering: Ät med fänkålsgratängen eller med kokt delikatesspotatis.       Rotfruktschips med kronärtskockssdipp Vegetariskt, glutenfritt, laktosfritt En grej som alltid dyker upp vid viktiga snackshelger i USA är The Artichoke Dip. Det vill säga en röra gjord på mixade kronärtskockor blandat med lite annat gott som exempelvis spenat och ost. En sån dip gör vi nu och äter med chips! Det är godast med vanliga lantchips eller rotfruktschips eller så gör du egna rotfruktschips! Det är lite tidskrävande och fan inte värt besväret MEN roligt om du gillar att pilla i köket och har massa rotfrukter eller rotfruktsskal över. kolla in recept i tipsrutan! Vill du hellre fritera dina egna chips snarare än att ugnsbaka dem, rekommenderar jag varmt boken My Fryday: 56 friterade favoriter huvudrätter, smårätter, snacks och desserter av Ylva Porsklev.   Ingredienser: 2 portioner 1 burk kronärtskockor ½ - 1 röd eller gul chili Ca 1 tsk rivet citronskal 1 burk havrefraiche (växtbaserad creme fraiche) Ca 1 dl riven Parmesan, Pecorino, Västerbotten eller din lagrade favoritost En nypa salt Till servering: Lantchips eller rotfruktschips Gör så här: Häll av vätskan från kronärtskockorna och torka dem hyfsat torra (så att du inte får en vattnig dipp). Mixa kronärtskocksbottnar till en smet med en stavmixer. Tillsätt skivad chili, rivet citronskal, havrefraiche och riven parmesan och smaka av med salt men inte FÖR mycket salt eftersom chipsen är salta också. Ät med chips. Klart.   Tips: Egna rotfruktschips i ugn. 1. Hyvla, skär eller mandolina rotfrukter som exempelvis morot, palsternacka och rödbeta tunt. 2. Blanda runt med salt och lite rapsolja i en bunke. 3. Lägg ut i ett lager på en bakplåtspappersklädd plåt och skjutsa in i mitten av ugnen ca 150 grader i två jättelångsamma timmar. 4. Kolla chipsen då och då under tiden och vänd dem eventuellt. Ta ut och låt svalna på galler. ÄT!    Tips: Ostchips. Du kan också gör ostchips! Ett måste för alla ostheads! Gör så här: 1. Riv en god lagrad ost som till exempel parmesan, Västerbotten eller pecorino. 2. Dutta ut osten i små högar på en bakplåtspappersklädd plåt. 3. Grädda i ugn ungefär 5-7 minuter på 200 grader eller tills osten smält och blivit gyllene knäckig. 4. Ta ut och låt chipsen svalna. BONUSHACK! Du kan också göra en ostskål med samma metod. Lägg då den rivna osten i en större hög när du ska grädda det i ugnen, och HÄR KOMMER TRICKET, när du tar ut plåten från ugnen, lägger du försiktigt den smälta osten över en uppochnedvänd skål. Sen låter du bara kalaset svalna, tar av osten och häpp så har du en ostskål! Sen är det bara att fylla ostskålen med allehanda gott som tacofyllning eller sallad och så kan du instagramma din cheese bowl och se munnar vattnas.

Rod and Karen are joined by Randolph and Andy of the Three Guys On Podcast to discuss buying comedy albums, Planned Parenthood cuts in TX, Lena Dunham apologizes, UCLA fires staff over Kanye leaks, news caster eat dip, R. Kelly petition, Christians mad at black woman God in movie, Top Chef at a plantation, doctor came at Michelle Obama, white people news, cop ties necktie for kid, toddler found in snow covered car, elf on a shelf mischief and sword ratchetness. Twitter: @rodimusprime @SayDatAgain @TBGWT @AndyKline74 @RealTalkForYou @ThreeGuysOn Email: theblackguywhotips@gmail.com Site: www.theblackguywhotips.com Voice Mail: 704-557-0186 Sponsors: Shadow Dog Productions on Twitter: @ShadowDogProd GetBevel.com/tbgwt

On today's show I offer a few simple recipes; one for my spinach artichoke dip which is perfect for holiday parties. Also the green beans with shallot cream sauce that so many of you rely on each Christmas to adorn your tables.

Spinach Artichoke Dip is the first appetizer to go at any party, and Gaby Dalkin of goodbite.com has the easiest recipe around that is sure to disappear quickly at your next gathering.

Rachel and chef Mario show you how to break out of the cliche chips and dip. http://www.2minutechef.tv

Well folks, it's that time of year again-green beer and corned beef for all!...If you're not exactly thrilled with the prospect of sporting some seriously stained teeth and boiling meat and potatoes, don't worry-you're not alone. While we are all big fans of the Irish-and don't necessarily mind the once-a-year corned beef and cabbage dish-we can certainly come up with something a little more appealing to celebrate with.Something appealing, something green....hmmmm.....Well, for starters, as soon as March rolls around you should pretty much know that winter is coming to a close. This weekend marks the "spring forward" in daylight savings time and the winter chill is finally starting to wear off.Birds all across the New York metro area have been chirping.Fortunately, the coming of spring means a whole new season of delicious vegetables and herbs to choose from. Our favorite green this month is the artichoke. Delicious and versatile, this veggie is truly one of nature's gifts to us-and March is one of the best times to buy it. If you've never prepared an artichoke, the task may seem a little daunting. Please don't fear it-the pay out is amazing. There are a number of great websites out there to help you with the basic preparation of an artichoke. We love the Becks and Posh blog for the breakdown. And, after you work on technique a bit and come to realize that you can never live without this particular vegetable again, you will be ready for our Artichoke Dip Recipe. It is a classic.Although the dip uses canned artichoke hearts, you will need to prepare at least 2-4 actual artichokes, so that you can serve the leaves. If you live in the New York metro area, visit Fresh Direct to get both tasty canned hearts, and fresh produce. And of course, if you're feeling adventurous, and you have some time on your hands, feel free to skip the can and go for the real thing!Have fun bragging to your friends this holiday about who's really the MOST green this year!Erin Go Bragh!Artichoke DipWe thought it would be fun to post the video for you this week. No going back and forth between the website and the blog!

Hello!! Here's an update on how we're doing and where we're going...You can now find our videos on all of the fabulous websites located on the right side of the blog. The list is growing every day, as we find more social networking and food-related video sharing sites. And, check out the press we're getting (also located on the right side of the blog)!We were recently featured on a live video cast which can be seen by clicking Here*fast forward to 16:23 to "the picks of the Interlitter" section.We were also featured in StamfordPlus and NorwalkPlus Magazines.Pick up an issue on newsstands now to read the article!We're now working not only with KitchenAid, but with Hellmann's Mayonnaise and Bertolli Olive Oil, which we're SUPER excited about!I'm going to leave you all with a few of our favorite appetizer recipes. They're classic-easy, delicious, and are sure to please all of your houseguests...even the littlest ones! Plus, they can all be made a day ahead of time to further help you beat the stress this weekend. Sit back, enjoy a glass of eggnog, and relax.Happy Holidays!!(and more to come in '08...) Stuffed Mushrooms Artichoke Dip Deviled Eggs Classic Eggnog