Cheesy Beer and Spinach Dip

When Nicholas and I went to the bookstore on Friday, I neglected to tell you about my stash. If you’re a regular reader, you already know I love getting the import magazines, and they’re starting to come already this month. There’s still a few missing, but this will get me nicely started. Fresh is a new import and with tapas on the headlines, I’m excited about this one. The soup featured on the cover of delicious. looks scrumptious, and already has me thinking about Fall Soup Night menus with our neighbors. Each magazine has something waiting for me to tear into.

Every weekend, bloggers unite for Weekend Cat Blogging. Haven’t had a chance (read: remembered) to participate until this weekend, when I finally got to snap a picture of one of our cats, Callie. Isn’t she gorgeous? I was trying to get her next to one of the dogs, since all their colorings match and makes for a really striking picture, but you know how pets are … VERY uncooperative! You can check out the other participants of Weekend Cat Blogging over at Eat Stuff’s web site.

Cat Blogging Weekend #10

Power went out today around 3 pm, and didn’t come back on until around 7. We were due to get a large storm, which was the cause of the outage, but unfortunately it didn’t bring the much-needed rain we were looking forward to. Power or no power, I was determined to continue with my dinner plan of homemade pizzas, and I did. Funny … my very 21st century Husband asked how I could POSSIBLY make dinner with no power. The grill, silly! Now before my sister interjects with some “pot calling the kettle black” joke, I will be the first to admit, I am quite 21st century myself — I’m too addicted to Tivo to not be. But I took tonight as a challenge … it was fun, cooking by candlelight. We had a chuckle when we saw our neighbors get Chinese food delivered.

I made Gourmet Chicken Pizza, Goat Cheese and Sun-Dried Tomato Pizza, and the Cheesy Beer & Spinach Dip. My stepdaughter helped me in the kitchen, making the dip all by herself and completely deboning the chicken for the pizza. That was pretty impressive, especially since that’s one of my least favorite jobs. While we were cooking, I asked The Husband to dig out the fondue pot. He said “no” and walked away to get it, joking, of course. The Stepdaughter pipes up with “Geesh, men are so lazy. The women have to do all the cooking, the cleaning, the laundry…” I thought it was funny … she’s only 11, and while that doesn’t apply to The Husband (because he’s a big help in the house), it probably applies to a lot of other husbands out there, and it’s a little early to be getting that lesson. Anyways, we had a good time.
The Goat Cheese and Sun-Dried Tomato Pizza was excellent, and my favorite. Everyone else liked the Gourmet Chicken Pizza. I thought it was very good too, just liked the other one better. The chicken pizza has a base of Ranch dressing, which is an interesting diversion from the usual tomato sauce. Hey, even Nicholas ate a whole piece, and since the shorts he was wearing today were 12-18 months size that still FIT him, when he should be in 36 months, I was happy for that. He’s a pretty good eater, but has such a SKINNY waist!

Now for the Cheesy Beer & Spinach Dip. I made the dip for two reasons. One, I happen to love Spinach Dip and The Husband doth protest. Two, I thought I could sneak some green veggies into him and Nicholas. Fat chance. The Stepdaughter and I ate the lion’s share of it, with The Husband having only one bite, and Nicholas, two. Oh well, can’t blame a gal for trying. It was very good, and simple to make, but next time, I’d switch out half the Jack cheese and add Cheddar instead, for more of a flavor impact. We did it on the stove (power came back at the very end) and finished it off and served it in the fondue pot.

Goat Cheese and Sun-Dried Tomato Pita Pizza

I love my Strawberry Sangria and made another batch tonight. We have affectionately named it “Mom Juice” – quite fitting, I’d say.

Strawberry Sangria

Cheesy Beer & Spinach Dip

Stephanie from Dispensing Happiness is hosting a Blog Party, and I think with two of the things I made for tonight, this is a good opportunity to enter. Stephanie, enjoy my Cheesy Beer & Spinach Dip and my Strawberry Sangria (aka Mom Juice). And JT, my newest partner in drinking Mom Juice… I got a pitcher in the fridge for us; bring Nicholas’ girlfriend and pop on over.

Until tomorrow…

Goat Cheese & Sun-Dried Tomato Pizzas
1 (5 ounce) log goat cheese, crumbled
1 (7 ounce) jar roasted red peppers, drained and chopped
1 cup chopped sun-dried tomatoes marinated in olive oil, drained
4 pita bread rounds
1/2 cup fresh basil leaves, torn
balsamic vinegar
salt and pepper

Preheat the oven to 400 degrees F. Separate the pita breads by cutting around the outer edge, and carefully prying the halves apart to make two rounds out of each one. Place the separated pita rounds onto cookie sheets. Generously sprinkle goat cheese, roasted red peppers and sun-dried tomatoes onto each one. Bake the pizzas for 16 minutes in the preheated oven, or until the crust is crisp. (Also can be grilled) As soon as the pizzas come out of the oven, sprinkle with torn basil, and drizzle with balsamic vinegar and sprinkle with salt and pepper. Cut into quarters, and serve hot or warm. Easiest way to cut is on a large cutting board with your longest knife.

Cheesy Beer and Spinach Dip
2/3 cup beer
3 cups shredded Monterey Jack cheese
2 tablespoons all-purpose flour
1/2 cup frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh cilantro
salt and pepper to taste

In a medium saucepan over medium heat, bring beer to a boil. Lower heat. Slowly stir in Monterey Jack cheese and flour. Cook and stir until cheese is melted but not bubbly. Mix spinach, cilantro, salt and pepper into the beer mixture. Serve warm.