Easy Appetizers

Hey everyone! We've had a busy week over here at the Brown household! I'll be doing a baby update soon and share pictures from our visit with Jon's family. But until then here are two recipes for some easy and yummy appetizers, just in time for Easter!

I made these for Thanksgiving (when I was 4 weeks pregnant and didn't know yet by the way!) and everyone loved them!


Spinach and Artichoke Dip with Goat Cheese

What you need

- 16 oz cream cheese, softened
- 8 oz goat cheese, diced
- 4 oz monterey jack cheese, shredded
- 4 oz parmesan cheese, grated
- 16 oz artichoke hearts, chopped fine
- 2, 10 oz packages of chopped spinach, drained
(this isn't in the picture because I'm a dummy)
- all purpose seasoning








Directions

- Mix all ingredients together in a large bowl, reserving about 4 oz of the goat cheese and a little of the parmesan cheese

- Taste for seasoning and add whatever you like (If you want it to have a little kick you could add some cayenne pepper!)

- Spread mixture into a baking dish (I used a 4 quart dish) and top with remaining goat cheese and parmesan cheese

- Bake at 350 degrees until the cheese is melted and bubbling

- Serve with GF crackers and corn chips!

Bacon Wrapped Brown Sugar Smokies

This recipe is SO easy and delicious. The guys huddled around the plate until they were all gone! I don't have an ingredient or directions picture because they were BEGGING for these!

What you need (you can easily cut this recipe in half if you need to)

- 2 packages beef little smokie sausages
- 1 package nitrate free bacon, cut crosswise into thirds
- 1 1/2 C brown sugar (you won't use it all)
- 4 T chili powder (trust me)

Directions

- Mix together the brown sugar and chili powder in a bowl

- Wrap each sausage in a piece of bacon and secure with toothpick

- Roll each sausage bundle liberally in the brown sugar mixture

- Bake on a baking sheet (or broiler pan and rack) at 350 degrees for 35-40 minutes, or until bacon is slightly crispy

- Serve and watch them disappear!

Have a great Thursday everyone and a very happy Easter! Our SAVIOR is RISEN!

Spinach and Goat Cheese Stuffed Chicken

I absolutely love goat cheese. If you've never tried it (or are afraid to try it) don't let the word "goat" scare you! I've been searching for a while for a way to use goat cheese and still keep it easy and not involve a bunch of weird ingredients. Then I remembered a stuffed chicken recipe that I made a couple years ago and decided to try it with goat cheese. It turned out great and the husband (who isn't normally  a fan of anything with the word "goat" in it) really liked it! I hope you like it too!

What you need

- 2 boneless skinless chicken breasts
- 2 cups fresh baby spinach, chopped
- 4 cloves garlic, minced
- 1/4 C chopped onion (I used dried)
- Salt and pepper to taste
- 2 oz herbed goat cheese
- 4 basil leaves, chopped
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Directions

- Chop up your spinach and garlic

- Add to a skillet over medium heat with just a bit of oil

- Add the onion and a bit of salt and pepper

- Just cook until the spinach begins to wilt. It will finish cooking in the oven

- Put spinach mixture in a bowl and add the goat cheese and chopped basil. Stir well

- Pound out the chicken breast until they are about 1/4 inch thick

- Season both sides of each chicken breast with salt and pepper and italian seasoning (if using)

- Spoon the spinach and cheese mixture over the chicken evenly

- Roll the chicken and secure with toothpicks

- Repeat with other chicken breast

- Season well with salt and pepper and the italian seasoning

- Place in a baking dish or on a sheet pan and cook for 20-25 minutes at 350 degrees

- Remove toothpicks and serve! We had green beans and salad with ours. Delicious!

*NOTE: I recently made this again and instead of pounding out and rolling the chicken I simply butterflied the breasts to create a sort of "pocket" and stuffed the spinach and goat cheese mixture in it, then folded the top of the breast back over. No need to secure it with toothpicks and I think it was much easier and cut down the prep time a bit.