It's football season!

This past week marked the start of one of my favorite seasons, FOOTBALL SEASON. Football season is the best time to gather with friends, eat food, drink some beer, and stare at attractive men in tight uniforms. I will be publishing a series of football inspired posts, this first one focuses on a few dips to start the season off right, with a win! 
Hope your team does as well as mine will.... GO BRONCOS!

Slow-Cooker Spinach Dip Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Roasted Garlic-Bacon Dip Cut the tops off 2 heads garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees until tender, 45 minutes. Mix with 1 1/2 cups sour cream, 3/4 cup mayonnaise and chopped chives and scallions. Add Worcestershire sauce, salt and pepper. Add 6 slices chopped crisp bacon.

Us wives at the CSU CU Rocky Mountain Showdown!

♥ The Westward Wives

Kickin' Chicken Marinade

School started again, that means that the Westward Wives are back together (well mostly). Sarah is off living with other roommates, closer to Old Town (can we blame her? no! just a walk to the bars). Jessica has moved to Nebraska to go to UNL, and Caitlin is still at Metro but visiting EVERY WEEKEND (lovin' it!). 
So last night we decided to start our first week off with a family dinner. Since it is still nice (by nice its been over 90 degree everyday) I decided to grill some chicken and veggies and make herbed quinoa you can find on an earlier post. For dessert we had s'mores. The night was full of catching up with friends and enjoying the beautiful night!

Kickin' Chicken Marinade 
Ingredients:
3-4 chicken breasts
1 cup Frank's hot sauce
2 garlic cloves, minced
1/4 cup olive oil
1/4 cup lime juice (fresh is best)
pinch of salt

Directions:
In a bowl, mix all ingredients together (but the chicken)
Put chicken in ziplock bag, pour mixture over the chicken
Let sit for at least 4 hours in the fridge

TGIF 

♥ The Westward Wives

Strawberry and Rhubarb Crisp

It's been a while. I got back from vacation a little over a week ago and since then I have unpacked from vacation and repacked to move back up to Fort Collins for my SENIOR year. Ya I really don't want to talk about being a senior because it pretty much sends me into an anxiety attack every time I think about graduation. Not ready.... 
This recipe comes from the lovely Callie Morgan (one of the wives) and I remade it for my parents and they LOVED it! (even though my dad wasn't excited for the rhubarb at first. Plus this recipe is semi-homemade, the best kind.

Ingredients:
1 package of pre-made crisp (you can find at the grocery store)
1 stick of butter
1 cup quick oats
1/2 cup brown sugar
2 teaspoon cinnamon
3 cups chopped rhubarb
1 cup chopped strawberry

Directions:
In an ungreased 8 x 8" pan spread out strawberries and rhubarb
In a bowl mix everything together but the strawberries and rhubarb with fork, until crumbly
Spread crisp evenly over fruit
Bake according to the directions on the grocery store crisp package.

♥ The Westward Wives

Jalapenos Poppers

Two days until vacation starts and I really have nothing ready yet, needless to say I am kind of freaking out. I have not packed, I have not gotten my nails done, I have not finished my homework, all while I have 36 hours of work in four days. I really need more time in the day. But I am rambling, today I am going to share with you one of my family's favorite treats: Jalapenos Popper. My family looooooves Mexican food and anything spicy so this recipe is perfect for them.

Jalapenos Poppers:
Makes 12 servings 

Ingredients:
1 pound of thinly sliced bacon
16 oz of cream cheese
16 oz of shredded cheddar cheese
20 medium size jalapenos peppers

Directions:
Preheat your oven to 425. clean the jalapenos by slicing them in half (length-wise) and extracting the seeds (wear gloves for this, as they will burn your hands)
In a medium size bowl, mix the shredded cheddar and the cream cheese. then, cut the bacon slices in half.
Stuff the peppers with the cheese mix and top them off with cheddar cheese. then wrap them tightly with the bacon.
Place them on a cookie sheet atop foil and pop them in the oven and cook them for 12-15 min; until you start to see the cheese melt and hear the bacon sizzle (be sure to cook through). careful not to burn them! and there you have the best appetizer you could bring to your party!

Happy Tuesday from the all to busy,

Westward Wives

Cheesy Artichoke Bread

A week from today my family and I will be jetting off to the East Coast for our annual family vacation. A lot of my dad's family is from there and we will all be meeting up in a quanite little town on the beach in Maine. Knowing this, I am getting excited because every night each family gets to cook for everyone else and usually my family brings their "A" game. Last summer we went to a lake in Idaho and this recipe is from our trip there that my cousin made for us. I can not tell you all how excited I am for some much needed vacation and time on the beach.

Cheesy Artichoke Bread

Ingredients:
1 loaf french bread
1 can (14 oz.) artichoke hearts in water, drained and chopped
1 Tablespoon olive oil
1/2 parmesan cheese, shredded
1 clove garlic, minced
1/4 teaspoon pepper
1 cup shredded mozzarella cheese

Directions:
Slice bread
In a bowl, mix drained artichokes, olive oil, garlic, pepper, and parmesan cheese
Spread evenly over sliced bread
Sprinkle with mozzarella cheese
Place under broiler for 5-7 until cheese is melted and bubbly

The count down begins to summer vacation 2K13: 7 days!

♥ The Westward Wives

Herbed Quinoa

So I am trying to eat healthier this summer but it is really hard when I am constantly on the go (usually at work) or on my weekend trips to Fort Collins so all I have to count on are dinners served by my parents. A couple nights ago they served this herbed quinoa (courtesy of Giada on FoodNetwork) and it was amazing. Callie called me the next night for the recipe. I've never had quinoa before this so I can't compare it with other recipes, but I know I couldn't stop eating it, so I think that is a good sign. Here's the recipe:

 

Herbed Quinoa

 

Ingredients
2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa

Dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Original recipe at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/herbed-quinoa-recipe/index.html?oc=linkback

 

♥ The Westward Wives

 

 

Rueben Cuban

I think you all should know something about me, I love sandwiches. They might be my favorite food and what I would choose if I could only eat one thing the rest of my life. You can create any kind of sandwich (breakfast, lunch, and dinner). I personally don't like Rueben's because I HATE sauerkraut, so when my family decided to make these I was a little hesitant (but cubans are one of my favorites).
So here you go: a Rueben Cuban

Ingredients:
3 Tablespoons mayonnaise
3 Tablespoons dijon mustard
3 Tablespoons chopped dill pickle
8 sliced rye bread (about 4 in wide) with caraway seeds
1 1/4 lbs ground pork
salt and pepper to taste
8 oz. thin sliced canadian bacon
6 oz imported swiss cheese shredded 

Directions:
1. Preheat a grill to medium.
2. In a small bowl mix together mayo, mustard, and pickle.
3. Spread the mustard mixture on all of the bread slices.
4. Shape the pork into four 4-in patties, making them slightly oval to fit the bread season with salt and pepper. 
5. Grill uncovered pork at least 5-6 min on one side.
6. Flip, top with half of the cheese, cook for 5-6 min longer.
7. Meanwhile, grill the canadian bacon until lightly charred, 1-2 min on each side.
8.Transfer the patties to 4 bread slices and top with the canadian bacon and remaining cheese.
9. Cover with the remaining bread slices, mustard side down.
10. Lightly oil the grill.
11. Transfer the sandwiches to the grill, cover, and cook until the bottom of the bread slices are toasted, about 3 minutes.
12. Flip and toast the other side.


♥ The Westward Wives