Recipe: Pita Chips and Tapenade

This is yumminess on a pita chip.  It is another ‘big box retailer sample people recipe’ to go along with the little Puttanesca Burger Bite recipe from yesterday.  I nearly hurt myself pushing little old ladies shopping carts out of the way the the day they had samples in the store (just kidding).  People were lined up waiting for the sample lady to make batch after batch of this stuff.  I highly recommend this one with the burgers or not with the burgers.  Just make it and enjoy with a lovely Shiraz wine.

Pita Chips and Tapenade
Serves 30 – Preparation Time: 30 minutes

Ingredients
3/4 cup Manzanilla Spanish Olives, diced
1 tbsp. extra virgin olive oil
1/4 tsp. salt
5 oz. Bourin’s Garlic and Herb Cheese Spread
1/4 cup walnuts, chopped
1/4 cup dried cranberries
30 New York Style or Stacy’s Pita Chips

Directions:

1.  Mix diced olives with olive oil and salt.  Add waltnuts and cranberries; mix to incorporate.

2.  Spread each pita chip with cheese spread and top with tapenade. 

Oh Baby!

Y’all Enjoy 

Recipe: Puttanesca Burger Bites

You may have heard about  a large retailer recently cutting their personnel in their warehouse stores.  And, by personnel – I mean the wonderful people who gave out samples of the food while you go about your shopping.  My husband really misses the sample people.  Shopping isn’t the same for him anymore.  Well – a couple of evenings ago I was cleaning out my office and organizing stuff to go in the attic etc. etc. etc. and found a recipe card that I picked up from one of the sample people and that I thought was lost because it fell into the black hole a.k.a. my home office.  Upon reading the recipe my mouth was watering and I remember how down right tasty these little suckers were.  And, you know me – easy – easy – easy.  I had to share.  Here ya go!

Big Box Retailer Recipe for Puttanesca Burger Bites
Serves 16  Preparation Time: 25 mins – yields 50

Ingredients:

1 1/2 pounds ground chuck (use the good stuff people)
8 slices provolone cheese
16 slices french bread
1 tbsp. minced garlic
1/4 tsp. Italian Seasoning
1 can Rotel Diced Tomatoes w/green chilies, drained
Weber Grill Creations Gourmet Burger Seasoning
1 tbsp. extra virgin olive oil
1 cup Manzanilla Spanish Olives, diced

Directions:

1. Heat oil in a skillet over medium-high heat and add garlic and Italian seasoning.  Stir for about 30 seconds, then add olives.  Mix well and saute’ for 1 minute, then add Rotel tomatoes and green chilies.  Simmer 5 to 7 minutes longer.  Lower heat, cover and keep warm.

2.  Divide ground chuck into 1 oz. portions and form into 1/4″ thick patties.  Dust both sides with Gourmet Burger Seasonings.

3.  Heat another skillet over medium heat and spray with olive oil spray or use a little liquid olive oil; add burger patties and cook for 2 minutes on each side.

4.  Top each burger with a spoonful of olive topping and a half-slice of Provolone cheese.   Cover skillet, turn off heat and allow to sit for one minute.  Place burgers on french bread slices and enjoy.

These little babies were really yummy and it was embarrassing how many times my husband went back for a ‘sample’.  Aww – the sample people.  You will be missed.

I will post the PERFECT side dish recipe to go along with this tomorrow.  Yes – another sample people recipe from that day.  Same card.  Wish I had some right now. 

Y’all Enjoy!

Recipe: Spinach Artichoke Dip – Crock Pot

I know! I know! I’ve not posted anything in a while and all I can say to that is – I needed a break. Now, I’m back. Yep – it is that simple. You know how it is. A day goes by here and there and all of a sudden two weeks have flown by in the new year. The old virtual crickets noise was getting really loud here at Something’s Burning. Sorry about that. And, to get back into the swing of things – here is a recipe for the upcoming NFL playoff and Super Bowl Sunday parties you are planning. It is really easy because you throw it all in the crock pot, stir it, turn it on, and walk away. Ya gotta love that!

Crock Pot Spinach Artichoke Dip

4 (6 oz) cans artichoke hearts, chopped and drained
2 cups grated Parmesan cheese
4 oz. chopped green chilies
1 1/3 cup mayonnaise
1 1/3 cup sour cream
16 oz. jar salsa
2 (10 oz.) packages frozen chopped spinach (thawed)

Cook in crock pot on High 1 to 2 hours. Serve with vegetables or tortilla chips or pita chips.

Ya’ll Enjoy!