The Best of Closet Cooking 2012

The Best of Closet Cooking2012

Copyright © 2012 Kevin LynchAll Rights Reserved

http://www.closetcooking.com

http://www.closetcooking.com/

Table of ContentsIntroduction.................................................................4Guinness Chocolate Cheesecake.................................6Shrimp Scampi............................................................7Kolokythokeftedes (Zucchini and Feta Balls)..............8Salmon Teriyaki...........................................................9Pumpkin Pie French Toast.........................................10Pumpkin Pie White Hot Chocolate............................11Chocolate Cheesecake...............................................12Pad Thai.....................................................................13Chinese Hot and Sour Soup.......................................157 Layer Dip................................................................16Caprese Grilled Cheese Sandwich.............................17Parmesan Crusted Baked Zucchini Sticks.................18Thai Lemon Shrimp...................................................19Spinach and Feta Quesadillas...................................20Spanakopita (Greek Spinach Pie)..............................21Bacon Double Cheese Burger Dip.............................23No Bake Cheesecake.................................................24Artichoke Bread.........................................................25Okonomiyaki (Japanese Pancake)..............................26Spinach Pesto Grilled Cheese Sandwich...................27Buffalo Chicken Grilled Cheese Sandwich................28Hot Spinach and Artichoke Dip.................................29Jalapeño Popper Dip..................................................30Jalapeño Popper Grilled Cheese Sandwich...............31Pizza Dip....................................................................33

IntroductionHi! I am Kevin Lynch and I am the author of the website Closet Cooking, which I started a couple of years ago when I got into cooking. Before that I only really ate because I had to, but that all changed one day when I realized that my meals were boring and I had been eating the same few dishes week after week for years. Despite the fact that I did not really cook up until then, I never ate out either and when I did it was at the same few chain restaurants that I always went to.

That all changed when I went on my first real vacation, a trip to Japan, where I ate out, three meals a day. While I was there I fell in love with Japanese cuisine and when I returned I wanted more of it! At first I went out to some Japanese restaurants here in Toronto but I quickly realized that it was too expensive for me to eat out all of the time. I decided that I would try to make some Japanese dishes at home and I turned to the internet to find the recipes for some of my favourite meals. While I was searching for the recipes I came across some food blogs that were full of good recipes and really amazing photos. After a while I realized that these web sites were being published by regular people and that anyone could do it if they wanted to! I pulled out the point and shoot camera that I had at the time and I started to photograph the meals that I was making and I had fun doing it! Shortly after that I started my own food blog Closet Cooking and the rest is history!

Over the last few years I have shared a lot of tasty recipes with my readers on Closet Cooking and this book is a collection of the most popular recipes. The recipes are arranged in order of increasing popularity.

Enjoy!

Kevin Lynch

© 2012 Kevin Lynch The Best of Closet Cooking 2012 4







Guinness Chocolate CheesecakeGuinness enhances the chocolaty flavour in this decadently creamy chocolate cheesecake.

Servings: makes 6+ servings

Prep Time: 10 minutesCook Time: 2 hoursTotal Time: 2 hours 10 minutes

Ingredients

1 cup graham cracker crumbs2 tablespoons cocoa powder1 tablespoon sugar2 tablespoons butter, melted12 ounces dark chocolate, chopped2 tablespoons heavy cream3 (8 ounce) packages cream cheese1 cup sugar1/2 cup sour cream3 eggs1 teaspoon vanilla extract3/4 cup Guinness or other dark stout

Directions

1. Mix the graham cracker crumbs, cocoa powder, sugar, and butter and press into the bottom of a 9 inch spring form pan.2. Melt the chocolate into the cream in a double boiler.3. Cream the cream cheese.4. Mix in the sugar followed by the chocolate, the sour cream and then the eggs, one at a time, followed by the vanilla and Guinness.5. Pour the mixture into the spring form pan.6. Bake in a preheated 350F oven for 60 minutes.7. Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.8. Let it cool completely and then chill in the fridge overnight.

Read the recipe on closetcooking.com


http://www.closetcooking.com/2011/03/guinness-chocolate-cheesecake.html

Shrimp ScampiSucculent shrimp and linguine in a buttery lemon and white wine sauce. This dish is sure to impress both for intimate dinners for two and it is also easy to make even on a busy weeknight.

Servings: makes 4 servings

Prep Time: 5 minutesCook Time: 15 minutesTotal Time: 20 minutes

Ingredients

1 pound linguine2 tablespoons olive oil2 tablespoons butter1 pinch red chili pepper flakes (optional)4 cloves garlic, chopped1 pound shrimp, shelled and deveined1/4 cup white wine1 lemon, juice and zest1 tablespoon butter1 tablespoon parsley, chopped

Directions

1. Start cooking the pasta as directed on package.2. Heat the oil and melt the butter in a pan over medium heat.3. Add the red chili pepper flakes and garlic and saute until fragrant, about 1 minute.4. Add the shrimp and saute until cooked, about 1-3 minutes per side and set aside.5. Add the wine and lemon juice to the pan and bring to a boil.6. Simmer until reduced by about half, about 3-5 minutes.7. Add the butter, wait for it to melt and turn off the heat.8. Add the shrimp, pasta and parsley and toss to coat.



http://www.closetcooking.com/2008/05/shrimp-scampi.html

Kolokythokeftedes (Zucchini and Feta Balls)Zucchini, feta and plenty of fresh herbs rolled into balls and fried until light and crispy and golden brown! These zucchini balls are a great appetizer and they can be served with tzatziki or marina sauce for dipping.



Ingredients

2 cups zucchini, grated and squeezed1/4 cup of feta, crumbled1 splash ouzo (optional)1 clove garlic, chopped2 green onions, sliced1 tablespoon mint, chopped1 tablespoon dill, chopped1 tablespoon parsley, chopped1 egg, lightly beatensalt and pepper to tasteflour (I use whole wheat)breadcrumbs (I use whole wheat)oil for frying

Directions

1. Mix the zucchini, feta, ouzo, garlic, green onion, herbs and egg and season with salt and pepper.2. Mix in enough flour and breadcrumbs that you can work with the mixture to form balls.3. Form the mixture into balls and dust in flour.4. Fry in oil until golden brown and set aside to cool.



http://www.closetcooking.com/2009/09/kolokythokeftedes-zucchini-and-feta.html

http://www.closetcooking.com/2007/07/marinara-sauce-on-spaghetti.html

http://www.closetcooking.com/2007/05/tzatziki-sauce.html

Salmon TeriyakiJuicy salmon marinated in a homemade teriyaki sauce and broiled to perfection.


Prep Time: 5 minutesMarinate Time: 30 minutesCook Time: 10 minutesTotal Time: 45 minutes

Ingredients

3 tablespoons soy sauce3 tablespoons mirin3 tablespoons sake1 tablespoon sugar2 (6 ounce) cuts salmon

Directions

1. Heat the soy sauce, mirin, sake and sugar in a small saucepan until the sugar is dissolved and let cool.2. Place the salmon and teriyaki sauce in a ziplock bag and let marinate in the fridge for a least 30 minutes.3. Cook the salmon in a preheated oven set to broil for 5-10 minutes. Pour some of the marinade over the salmon several times while cooking.4. Place the salmon on a plate and pour some of the teriyaki sauce from the bottom of the pan on top of the salmon.



http://www.closetcooking.com/2007/07/salmon-teriyaki.html

Pumpkin Pie French ToastAll of the flavours of pumpkin pie in French toast form that goes really well smothered in maple syrup.



Ingredients

2 eggs1/4 cup milk1/4 cup pumpkin puree1/4 teaspoon vanilla1/2 teaspoon cinnamon1/4 teaspoon ginger1/8 teaspoon cloves1/8 teaspoon nutmeg2 tablespoons brown sugar8 slices of bread

Directions

1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in low flat bowl for easy dipping.2. Heat a pan over medium heat.3. Dip the bread into the egg mixture on both sides and grill in the pan until lightly golden brown, about 2-3 minute per side.



http://www.closetcooking.com/2009/11/pumpkin-pie-french-toast.html

Pumpkin Pie White Hot ChocolatePumpkin and white chocolate is an amazing flavour combination and when used in a hot chocolate it makes for a great way to stay warm on cold winter days.



Ingredients

3 cups whole milk1 cup pumpkin puree1/2 teaspoon cinnamon1/4 teaspoon ginger1/8 teaspoon cloves1/8 teaspoon nutmeg1 teaspoon vanilla4 ounces white chocolate, roughly choppedpinch salt

Directions

1. Heat the milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and remove form heat.2. Add the chocolate and stir until it has melted.3. Pour into mugs and enjoy. Feel free to top it with whipped cream and a dash of cinnamon.



http://www.closetcooking.com/2009/11/pumpkin-pie-white-hot-chocolate.html

Chocolate CheesecakeDecadently creamy chocolate cheesecake made in individually sized spring form pans are perfect for a romantic dinner for two.

Servings: makes 2 individual (3 inch) cheesecakes

Prep Time: 10 minutesCook Time: 60 minutesTotal Time: 1 hours 10 minutes

Ingredients

1/2 cup graham cracker crumbs1 tablespoon cocoa powder1 tablespoon sugar2 tablespoons butter, melted3 1/2 ounces dark chocolate, chopped2 tablespoons heavy cream1 (8 ounce) package cream cheese, room temperature1/4 cup sugar1 egg1 teaspoon vanilla extract

Directions

1. Mix the graham cracker cookie crumbs, cocoa powder, sugar and butter and press the mixture into the bottom of two 3 inch spring form pans.2. Melt the chocolate into the heavy cream in a double boiler.3. Cream the cream cheese and sugar, beat in the egg and vanilla extract followed by the chocolate and pour the mixture into the spring form pans.4. Bake in a preheated 325F oven until set, about 40-50 minutes.5. Let cool completely and then chill in the fridge over night.



http://www.closetcooking.com/2008/02/chocolate-cheesecake.html

Pad ThaiSautéed shrimp served in a sweet, salty, tangy and spicy sauce along with bean sprouts and chopped roasted peanuts that is so easy to make and yet so addictively good!

Servings: makes 1 serving


Ingredients

1 tablespoon tamarind concentrate2 tablespoons fish sauce2 tablespoons palm sugar, grated2 teaspoons chili sauce1 serving rice noodles1 tablespoon peanut oil1/4 pound shrimp, peeled and deviened1 shallot, finely diced1 clove garlic, chopped1 egg, lightly beaten2 tablespoons roasted peanuts, chopped1/2 cup bean sprouts1 green onion, sliced1 tablespoon cilantro, choppedlime wedges

Directions

1. Heat the tamarind, fish sauce, sugar and chili sauce in a small sauce pan over medium heat until the sugar is dissolved.2. Cook the noodles as directed.3. Heat oil in a pan over medium heat.4. Add the shrimp, shallots and garlic and saute for 3 minutes.5. Add the sauce and noodles and mix.6. Move everything to the side of the pan, add the egg, let it set a bit and then mix it into the noodles.7. Add the peanuts and bean sprouts and cook for a minute.8. Mix in the green onions and cilantro, remove from heat serve and serve immediately with lime wedges.



http://www.closetcooking.com/2008/11/pad-thai.html

Chinese Hot and Sour SoupThis hot and sour soup is just packed with flavour and the tofu and egg drop give it an amazing texture not to mention all of those mushrooms.



Ingredients

6 dried tree ear mushrooms (aka wood ear)6 dried black mushrooms (aka shiitake)8 dried lily buds (aka golden needles)1/2 cup bamboo shoots3 tablespoons rice vinegar2 tablespoons Chinese black vinegar4 tablespoons light soy sauce1 teaspoon salt1 teaspoon sugar2 tablespoons cornstarch2 tablespoons water1 tablespoon oil4 ounces pork, cooked and shredded (optional)4 cups Asian chicken broth or regular chicken broth or vegetable broth1 package tofu, cut into small pieces2 eggs, lightly beaten1 teaspoon black pepper, ground1 teaspoon white pepper, ground1 teaspoon sesame oil2 teaspoons chili oil or to taste1 tablespoon chili sauce or to taste4 green onions sliced

Directions

1. Pour boiling water over the tree ear and black mushrooms, let soak until softened, about 20 minutes, and then slice them.2. Soak the lily buds in warm water until softened, about 20 minutes, and shred them.3. Cover the bamboo shoots in water, bring to a boil, drain and shred.4. Mix the vinegars, soy sauce, salt and sugar in a bowl.5. Mix the cornstarch into the water in a bowl.6. Heat the oil in a large pot over medium-high heat.7. Add the pork, tree ear and black mushrooms, lily buds and bamboo shoots and saute for a minute.8. Add the broth and tofu and bring to a boil.9. Add the vinegar mixture and the cornstarch mixture and stir until it thickens.10. Pour the eggs into the soup in a thin stream while stirring.11. Stir in the peppers, oils and chili sauce.12. Serve garnished with green onions.



http://www.closetcooking.com/2009/01/chinese-hot-and-sour-soup.html

7 Layer DipThe 7 layer dip is classic party food and this is a lighter take on it with plenty of fresh ingredients that sacrifices nothing in flavour! The layers of spicy refried beans, cheese, avocado, tomato, jalapeno peppers, sour cream and olives make this dip irresistible.



Ingredients

2 cups refried beans1 tablespoon chili powder1 teaspoon cumin, toasted and ground1/4 water1 cup cheese (cheddar and jack work great), shredded1 avocado, diced1 lime, juice1 tomato, diced2 jalapenos, sliced1/4 cup sour cream1 handful black olives, pitted and sliced2 green onions, sliced1 tablespoon cilantro, chopped

Directions

1. Heat the refried beans, chili powder and cumin in a pan adding water until they come to a consistency that is easily dip-able, about 1/4 cup.2. When the beans are nice and bubbling, spread them out on the bottom of your serving dish.3. Quickly sprinkle on the cheese so that it can melt. (If it does not melt enough you can microwave it or place it under the broiler for a few minutes.)4. Toss the avocado in lime juice and sprinkle onto the dip, followed by the tomato, jalapenos, sour cream, olives, green onions and cilantro.



http://www.closetcooking.com/2009/01/7-layer-dip.html

Caprese Grilled Cheese SandwichWhat better way is there to enjoy perfectly ripe tomatoes other than smothered in melted cheese along with some fresh basil pesto in a sandwich that is grilled to perfection?

Servings: makes 2 sandwiches


Ingredients

4 slices bread2 tablespoons olive oil4 tablespoons basil pesto1 ball fresh mozzarella, room temperature, sliced 1/4 inch thick1 large ripe tomato, sliced 1/4 inch thicksalt and pepper to taste

Directions

1. Heat a non-stick pan over medium heat.2. Brush the outside of each slice of bread with oil, spread the pesto on the inside, place the mozzarella on the pesto on of one slice of bread, top with the tomato, season with salt and pepper and finally top the other slice of bread pesto side in.3. Add the sandwich to the pan and grill until golden brown and the cheese has melted, about 2-4 minutes per side.



http://www.closetcooking.com/2011/09/caprese-grilled-cheese-sandwich.html

http://www.closetcooking.com/2010/08/basil-pesto.html

http://www.closetcooking.com/2010/08/basil-pesto.html

Parmesan Crusted Baked Zucchini SticksA healthy snack of baked zucchini sticks with a crispy cheesy coating that can be served with your favourite marinara sauce for dipping.



Ingredients

1/2 cup panko bread crumbs1/2 cup parmigiano reggiano (parmesan), grated1 teaspoon oregano1 pound zucchini, sliced into sticks and patted drysalt and pepper to taste1 egg, lightly beaten1 cup marinara sauce, warm

Directions

1. Mix the bread crumbs, parmesan and oregano in a bowl.2. Season the zucchini with salt and pepper.3. Dip the zucchini in the egg and then dredge in the bread crumb mixture.4. Place the zucchini on a baking sheet in a single layer with the skin side down.5. Bake in a preheated 425F oven until golden brown, about 20-25 minutes.6. Serve with your favourite marinara sauce for dipping.



http://www.closetcooking.com/2009/02/parmesan-crusted-baked-zucchini-sticks.html



Thai Lemon ShrimpShrimp in a lemon sweet chili sauce that is just bursting with flavour!



Ingredients

1 pound shrimp, peeled and deveined1/3 cup sweet chili sauce1 lemon, juice and zest3 kaffir lime leaves, sliced or 1 lime, zest1 teaspoon chili sauce or to taste1 tablespoon fish sauce3 cloves garlic, chopped1 teaspoon palm sugar or brown sugar1/4 cup coconut milk1/4 cup cilantro, chopped

Directions

1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.2. Heat a pan over medium heat.3. Add the shrimp along with the marinade and the coconut milk and simmer until the shrimp are cooked, about 2-3 minutes.4. Remove from heat and mix in the cilantro.



http://www.closetcooking.com/2008/06/thai-lemon-shrimp.html

Spinach and Feta QuesadillasQuesadillas inspired by the flavours of spanakopita, Greek spinach pie, with spinach, fresh herbs, feta and lots of melted cheese.

Servings: makes 1 quesadilla


Ingredients

1/2 cup packed spinach, steamed and squeezed to drain1/2 tablespoon dill, chopped1/2 tablespoon parsley, chopped1 green onion, sliced2 tablespoons feta, crumbled2 (8 inch) tortillas1 cup kasseri or mozzarella, shredded

Directions

1. Mix the spinach, herbs, green onions and feta in a bowl.2. Melt a touch of butter in a pan.3. Place a tortilla into the pan, swirl it around in the butter, set it aside and repeat with the second tortilla leaving it in the pan.4. Sprinkle half of the cheese on the tortilla in the pan followed by the spinach mixture, the remaining cheese and finally the other tortilla, buttered side up.5. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. (Tip: To easily flip the quesadilla place a plate onto the quesadilla in the pan and flip it so that the quesadilla is on the plate and then slide it back into the pan.)



http://www.closetcooking.com/2010/02/spinach-and-feta-quesadillas.html

Spanakopita (Greek Spinach Pie)A Greek style spinach and feta pie wrapped in light and flaky golden brown phyllo dough. The abundance of fresh herbs including dill is what truly makes this pie special.


Prep Time: 20 minutesCook Time: 40 minutesTotal Time: 1 hour

Ingredients

2 pounds spinach, steamed, squeezed, drained and chopped1 cup feta, crumbled1/4 cup dill, chopped1/4 cup parsley, chopped1/4 cup green onions, sliced3 eggs, lightly beatensalt and pepper to taste1/4 cup olive oil12 sheets phyllo dough

Directions

1. Mix the spinach, feta, dill, parsley, green onions, eggs, salt and pepper in a large bowl.2. Brush the bottom of an 8x8 inch baking pan with olive oil.3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.) Repeat until you have 6 layers.4. Place the spinach mixture on top of the phyllo dough.5. Brush the top of a sheet of phyllo dough with olive oil and place it on the spinach. Repeat until you have 6 layers.6. Bake in a preheated 350F oven until golden brown on top, about 30-50 minutes.



http://www.closetcooking.com/2008/04/spanakopita-greek-spinach-pie.html

Bacon Double Cheese Burger DipA hot cheesy baked dip with all of the flavours of a bacon double cheese burger including a topping of fresh lettuce and tomatoes.

Servings: makes 4+ servings

Prep Time: 10 minutesCook Time: 50 minutesTotal Time: 1 hour

Ingredients

1/2 pound ground beef6 strips bacon, cut into 1 inch pieces1 small onion, diced1 clove garlic, chopped4 ounces cream cheese, room temperature1/2 cup sour cream1/4 cup mayonnaise1/2 cup mozzarella, shredded1/2 cup cheddar cheese, shredded1 tablespoon worcestershire sauce2 tablespoon ketchup1 large tomato, diced2 cups shredded lettuce

Directions

1. Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan.2. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.3. Add the onion and saute until tender, about 5-7 minutes.4. Add the garlic and saute until fragrant, about a minute.5. Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup and pour it into a baking dish.6. Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 20-30 minutes.7. Serve immediately topped with the fresh lettuce and tomatoes.

Read the recipe on closetcooking.com© 2012 Kevin Lynch The Best of Closet Cooking 2012 23

http://www.closetcooking.com/2012/01/bacon-double-cheese-burger-dip.html

No Bake CheesecakeThis cool and creamy cheesecake with no baking required is perfect for hot summer days when you just don't want the oven on. Try mixing some fresh berries into the cheesecake patter or just serve the cheesecake topped with them.

Servings: makes 2 individual (3 inch) cheesecakes


Ingredients

1/4 cup graham cracker crumbs1/4 cup pecans, ground in food processor2 tablespoons maple syrup1 (8 ounce) package cream cheese, room temperature1/4 cup sugar1 tablespoon lemon juice1/2 cup heavy cream, whipped

Directions

1. Mix the graham cracker crumbs, ground pecans and maple syrup and press the mixture into the bottom of two 3 inch spring form pans.2. Beat the sugar into the cream cheese and then mix in the lemon juice.3. Fold the whipped cream into the cream cheese and then pour it into the spring form pans.4. Chill in the fridge for several hours to over night.


http://www.closetcooking.com/2008/08/no-bake-cheesecake.html

Artichoke BreadCheesy artichoke dip baked in a loaf of bread until ooey, gooey and melted and good!

Servings: makes 4-8 servings


Ingredients

1 (14 ounce) can artichoke hearts, drained and chopped2 green onions, sliced2 cloves garlic, chopped4 ounces cream cheese, room temperature1/4 cup mayonnaise1/2 cup sour cream1/2 cup mozzarella, shredded1/4 cup parmigiano reggiano (parmesan), grated1 loaf Italian bread, sliced in half lengthwise

Directions

1. Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.2. Hollow 1/2 an inch out of the center of both halves of the bread.3. Spread the mixture into the hole in the bread slices and top with the reserved cheese.4. Bake in a preheated 350F oven covered in foil for 20 minutes.5. Remove the foil and continue to bake until the cheese is melted and golden brown.



http://www.closetcooking.com/2010/01/artichoke-bread.html

Okonomiyaki (Japanese Pancake)Japanese "as you like pancakes" are stuffed with vegetables, grilled until golden brown and topped with a tasty sauce along with mayonnaise. Try adding some shrimp to the batter for a really nice seafood version.



Ingredients

1 cup flour (I like to use whole wheat)3/4 cup dashi or water1 egg2 cups packed shredded cabbage1 carrot, grated1 small zucchini, grated and squeezed to drain1 green onion, sliced3 slices bacon (optional)1 teaspoon oilokonomiyaki sauce (or Worcestershire sauce) to tastemayonnaise to tastegreen onions to taste, sliced

Directions

1. Mix the flour, dashi, egg, cabbage, carrot, zucchini and green onion in a large bowl.2. Heat the oil in a pan over medium heat, pour the mixture in, top with the bacon slices and cook until golden brown on both sides, about 5-15 minutes per side.3. Serve topped with okonomiyaki sauce, mayonnaise and green onion slices.



http://www.closetcooking.com/2009/05/okonomiyaki-japanese-pancake.html

http://www.closetcooking.com/2007/05/dashi.html

Spinach Pesto Grilled Cheese SandwichThis spanakopita inspired grilled cheese sandwich is filled with a tasty fresh spinach and feta pesto and plenty of ooey gooey melted cheese.

Servings: makes 1 sandwich


Ingredients

1 tablespoon butter, room temperature2 slices bread1/2 cup graviera or gruyere, room temperature, shredded1-3 tablespoons spinach (aka spanakopita) pesto (see below)

Directions

1. Heat a non-stick pan over medium heat.2. Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with the spinach pesto, the remaining cheese and finally the other slice of bread.3. Add the sandwich to the pan and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Spinach Pesto (aka Spanakopita Pesto)All of the flavours of spanakoptia, a Greek Spinach and feta pie, in fresh pesto form.

Ingredients

1 cup baby spinach, packed1/4 cup fresh herbs(I used a combination of parsley, dill and mint), chopped1 clove garlic2 tablespoons walnuts, toasted and coarsely chopped1/4 cup feta3 tablespoons olive oil1/2 lemon, juice and zestsalt and pepper to taste

Directions

1. Place everything in a food processor and puree it.



http://www.closetcooking.com/2010/05/spinach-pesto-grilled-cheese-sandwich.html

Buffalo Chicken Grilled Cheese SandwichAll of the flavours of buffalo chicken wings rolled up into a golden brown grilled cheese sandwich with plenty of melted cheese.



Ingredients

1/4 cup cooked shredded chicken, warm1 tablespoon hot sauce1/2 tablespoon mayo (optional)1 tablespoon carrot, grated1 tablespoon celery, finely diced1 tablespoon red onion, finely diced1 tablespoon blue cheese, room temperature1/2 cup cheddar cheese, room temperature, shredded1 tablespoon butter.

Directions

1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.2. Heat a non-stick pan over medium heat.3. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.4. Add the sandwich to the pan and grill until golden brown and the cheese has melted, about 2-4 minutes per side.



http://www.closetcooking.com/2011/08/buffalo-chicken-grilled-cheese-sandwich.html

Hot Spinach and Artichoke DipA hot cheese based spinach and artichoke dip that is sure to leave you craving for more!



Ingredients

1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped1 (14 ounce) can artichoke hearts, drained and coarsely chopped4 ounces cream cheese, room temperature1/2 cup sour cream1/4 cup mayonnaise1 clove garlic, grated1/2 teaspoon chili sauce (optional)1/4 cup grated parmigiano reggiano (parmesan), grated1/4 cup mozzarella, shredded

Directions

1. Mix everything and pour it into a baking dish.2. Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20-30 minutes.



http://www.closetcooking.com/2008/11/hot-spinach-and-artichoke-dip.html

Jalapeño Popper DipA hot cheesy dip inspired by the flavours of jalapeño peppers with a crunchy panko bread crumb topping.



Ingredients

1 (8 ounce) package cream cheese, room temperature1/2 cup mayonnaise1/2 cup cheddar cheese, shredded1/2 cup parmigiano reggiano (parmesan), grated1 (4 ounce) can sliced jalapeños (pickled)2 jalapeño peppers, chopped (optional)1/4 cup panko bread crumbs1/4 cup parmigiano reggiano (parmesan), grated

Directions

1. Mix the cream cheese, mayonnaise, cheddar cheese, parmesan and jalapeños in a bowl and pour into a baking dish.2. Mix the panko bread crumbs and parmesan and sprinkle over the dip.3. Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.



http://www.closetcooking.com/2009/03/jalapeno-popper-dip.html

Jalapeño Popper Grilled Cheese SandwichA jalapeño popper inspired grilled cheese sandwich with roasted jalapeño peppers, cream cheese, jack & cheddar cheeses and crumbled tortilla chips for a bit of crunch.



Ingredients

2 jalapeño peppers, cut in half lengthwise and seeded2 slices sour dough bread1 tablespoon butter, room temperature2 tablespoons cream cheese, room temperature1/2 cup jack and cheddar cheese, room temperature, shredded1 tablespoon tortilla chips, crumbled

Directions

1. Place the peppers on a baking sheet with the cut side facing down.2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.3. Place the peppers in a zip-lock bag or other container, seal and let them cool until you can handle them, about 20 minutes.4. Remove the skins from the peppers. (The skins should easily "pinch" off.)5. Heat a non-stick pan over medium heat.6. Butter the outside of each slice of bread, spread the cream cheese on the inside, sprinkle half of the cheese on the cream cheese of one slice of bread, top with the jalapeños, crumbled tortilla chips, the remaining cheese and finally the other slice of bread.7. Add the sandwich to the pan and grill until golden brown and the cheese has melted, about 2-4 minutes per side.



http://www.closetcooking.com/2011/04/jalapeno-popper-grilled-cheese-sandwich.html

Pizza DipA layered, hot cheesy dip with all of the great flavours of pizza including pizza sauce, cheese, pepperoni, olives and green peppers. Change things up by using your favourite pizza toppings.



Ingredients

4 ounces cream cheese, room temperature1/4 cup sour cream1/4 cup mayonnaise1/2 cup mozzarella, shredded1/4 cup parmigiano reggiano (parmesan), grated1 cup pizza sauce1/2 cup mozzarella, shredded1/4 cup parmigiano reggiano (parmesan), grated2 ounces pepperoni, sliced2 tablespoons green pepper, sliced2 tablespoons black olives, sliced

Directions

1. Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.2. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.3. Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.



http://www.closetcooking.com/2011/03/pizza-dip.html

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The Best of Closet Cooking 2012

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