After a long stressful week of job searching, and 7 hours coloring my hair on Friday night, this weekend has proven to be a nice stay at home and do nothing kinda weekend.
We all sat around last night and watched Bama beat up on the Vols. The first half was a little rough and going into half-time, the score was tied up 6 - 6. The Tide came out strong in the second half and then they played some football! Bama 37 - Vols 6 :) I ended up sleeping through the last quarter.
Today....it's The Titan against the Texans. I reserve the right not to put too much confidence in the game...or The Titans....because well, they are the Titans. I will be cheering for my guys though.
Doug's out shopping and as soon as he gets back...this is what's gonna be cooking!
Spinach Cheese Calzone
2 cups mozzarella
4 oz goat cheese
1 cup ricotta
2 pizza doughs
3 garlic cloves, minced
1 shallot, minced
3 Tbsp olive oil (reserve one)
1 bag baby spinach
1 egg, beaten
Flour for dusting
Preheat oven to 400.
Sautee shallots and garlic in 2 Tbsp olive oil over medium heat several minutes until shallots are translucent. Keep an eye on the garlic and don't let it brown.
Wilt spinach briefly in oil.
Divide cheeses equally among 4 bowls -- each calzone gets 1/2 cup mozzarella, 1 ounce goat cheese and 1/4 cup ricotta
Cut pizza doughs in half, dust with flour and roll into circles. Brush each crust with olive oil on the inside. Fill with cheese mixture and place spinach over cheese.
Fold dough over to form calzone. Seal with a little water and press edges with a fork. Brush tops with a little beaten egg.
Bake for 20 minutes until puffy and golden.
Meanwhile pulse the marinara sauce in the food processor briefly. It should still have a few tomato chunks.
Serve calzones with a dish of pizza or spaghetti sauce.
Healthier Spinach Dip
4 cups lightly packed fresh baby spinach leaves (4 oz)
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup reduced-fat mayonnaise
4 tablespoons shredded Parmesan cheese (1 oz)
1/4 cup fat-free (skim) milk
2 cloves garlic, finely chopped
1 teaspoon dried basil leaves
1 can (14 oz) artichoke hearts, drained, chopped
Baguette slices, if desired
Assorted raw vegetables, if desired\
Heat oven to 350°F. Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray.
Place spinach in 2-quart microwavable casserole; add 1/4 cup water. Cover; microwave on High 2 minutes. Drain well, pressing spinach with paper towels to remove excess liquid. Chop spinach.
In large bowl, beat cream cheese with spoon until smooth. Beat in mayonnaise, 3 tablespoons of the Parmesan cheese, the milk, garlic and basil until well blended. Stir in spinach and artichokes. Spread evenly in baking dish. Sprinkle with remaining tablespoon cheese.
Bake 20 to 25 minutes or until thoroughly heated. Serve with baguette slices or raw vegetables.