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Spanakopita or Spinach Pie

October 22nd, 2009 Comments off

107344Maybe ten years ago or so, when I was playing house with my coke dealer and his children, I spent a lot of time in Rutland and Fair Haven, Vermont.  They’re tiny towns, when compared to places like Schenectady, Rutland being only slightly larger than Fair Haven, but there’s exponentially more for adults to do there than in Whitehall, New York, which is where I lived at the time.

There were two restaurants that we frequented.  One was a restaurant called The Fair Haven Inn that was owned by a Greek family who’s black sheep I was best friends (almost lovers) with, and the other was a decently sized diner called Rutland Diner that was owned by a different Greek family that I had no ties to.  Both served their own version of spanakopita, or spinach pie, and I was instantly hooked.

What’s completely bizarre about this is, before I tried spanakopita, I refused to let spinach anywhere near my mouth.  Long story short, when I was about six, my father made me eat an entire can of PopEye Spinach (You remember the brand, I’m sure).  I vomited directly after finishing the can and never ate spinach again.

Until the first time my dealer and I sat down in Rutland Diner.

Their version of spanakopita was complimentary with any meal and was more pie-like.  They made it in sheets instead of triangles.  They served it hot or cold and I didn’t know it could be served hot until I had it at The Fair Haven Inn.

Shortly after Master tried spanakopita for the first time and liked it (I took Him to Rutland Diner shortly after we met.), I went on a mad dash for a recipe.  Unfortunately, these are much cheaper to buy from the store than to make from scratch.  Between the phyllo and feta, this recipe tends to be a little pricey.  But for us, the extra $5 or so is worth it.  Making them from scratch means we can make them taste exactly how we like them.  Store bought spanakopita tends to be a little bland.  Master likes His tangy.  Read more…

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Philly Buffalo Chicken Dip by Kraft

August 18th, 2009 Comments off

PHILLY_Buffalo_Chicken_DipThis isn’t my recipe.  I repeat! You know, just in case Kraft comes by here and wants to flip out cause I’m posting it.  This isn’t my recipe.  You can find the original, by Kraft, here.

And Kraft? If you are here and hoping to flip out cause I’m posting it? What’re you doing on a kink site?

I mentioned this recipe yesterday.  Said if it was good, I would share.  It wasn’t just good.  It was phenomenal.  I am including my changes, as usual.

1 Package Philadelphia Cream Cheese, softened (8oz)
1 Package Oscar Mayer Deli Fresh Oven Roasted Chicken Breast Cuts (6oz)
1/2 Cup hot pepper sauce for Buffalo wings (Frank’s Red Hot is our favorite.)
1/4 Cup KRAFT Natural Blue Cheese Crumbles
1/4 Cup sliced green onions

Spread cream cheese onto bottom of microwaveable 9-inch pie plate. Mix chicken and sauce; spoon over cream cheese. Sprinkle with blue cheese and onions.

Microwave on HIGH 2 min.or until heated through.

Serve warm with celery sticks and Wheat Thins Original Crackers.

I used about 10oz of  this chicken instead.  It was cheaper and I wasn’t sure I liked the idea of slices over chunks.

I didn’t measure the hot sauce.  I chopped up the chicken and put it in a bowl, then tossed in hot sauce until the chicken was completely coated and there was a little extra in the bottom of the bowl.

I ended up using closer to half a cup of blue cheese and Wally World only carries Treasure Cave.  Check out their nifty site! Pretty snazzy, I think.

For the green onions, I just diced two and used all but about a tablespoon of them.

And instead of Wheat Thins, we used Triscuits.  Cracked Pepper Triscuits, actually.  Good stuff.

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