Johnna's Pick of the Week Archives

Johnna's Picks of the Week (February)
*Black History Month Edition*

*In honoring Black History Month, Johnna Knows Good Food Pick of the Weeks will feature black owned restaurants in the Washington, D.C. metropolitan area. Celebrate and eat good food!

Rest-tau-rante
Marvin

Based on the time that Marvin Gaye spent in Belgium, Marvin's offers the perfect meeting place for Belgian and soul food. The atmosphere takes you to a café reminiscent of evenings spent in Europe with good friends and light conversation. After dining in the restaurant, take the party upstairs where another large bar can be found leading out onto a huge patio good for dancing, lounging and just enjoying the night air (the heating lamps make it even fun to chill outside during the winter months). Wanna go Belgian for the night?? Try the steak and frites…please share your fries, there’s enough for a whole army! Wanna go soul food?? Shrimp and grits…melts literally in your mouth;-)

Sweet Tooth
Saint’s Paradise Cafeteria “Daddy Grace”

So you think you know D.C.?? You haven’t been to Daddy Grace’s?? Please refrain from saying you know the city of D.C.’s best soul food until you have tried the food and sweet goodies of Daddy Grace’s. The banana pudding or cobblers (apple or peach) will make you forget you even had a diet in the first place. Laid out at the bottom of Daddy Grace Church on 601 M street, NW, this is a must taste. Don’t feel like sweets?? Try the mac and cheese or the smothered pork chops. It also doesn’t hurt that for under $10 you can have some of the best home cooked, fast food that the District has to offer.

Happy, Happy Hour
Mahogany

Lay back, chill and relax. These are the words that come to mind when thinking of Mahogany. Located in the heart of D.C. trendy, urban culture center, U street, Mahogany offers that vibe that’s needed after a hard day of work. Good cocktails and select appetizers for $5 from 5:30 pm to 8:00 pm Tuesday-Friday. With a happy hour this late, there’s no rush to get out of the office by 5 pm sharp…;-)

Food, Drinks, Dancing...Oh, My!!
Jin

Good food, good folks, good spirits! Food, friends and drinks. Jin draws in the D.C. areas working professionals looking for a good party and maybe a bite to eat in transit. Small and intimate, this Caribbean/Asian inspired restaurant is offering the 3-in-1 package when your looking for one;-) Try the Paradise Wing Tings, the Korean Vegetarian Egg Rolls, the Drink Pink cocktail and dance!...Try these all in this order and you might make Jin one of your regular spots for a good time.


Johnna's Picks of the Week (January)

Res-tau-rante
Zengo

This Latin-Asian fusion is a foodies dream come true. It is a time share: the food is served in tapa sized portions so parties can share. The succulent flavors of many Mexican favorites and Japanese inspired dishes meet here. Things to try: Angry Zengo (dee-lish!), the Volcano roll (blue crab never tasted so good), potstickers (lobster meat+blue crab+wasabi+shitake mushrooms=in love with this dish!!) and Won Ton tacos (where sugar and spice collaborate). Mojito's, Mojito's, Mojito's: Mojito de Mango...run and get one, quick!

Happy, Happy Hour
Dupont Grille

The decor: sheek and classic. The location: centrally located in D.C.'s Dupont circle. The happy, happy hour: perfect! $5 appetizers, $5 wines and $5 martinis will sell you on this spot. Not only is it the perfect place to wine and dine just about anybody from a client to a new beau, it is affordable for supreme service and taste. The calamari and "sliders" (mini burgers) are deelish alongside the peach or watermelon martinis. Fun times!

Sweet Tooth
CakeLove

Cupcakes, cupcakes, cupcakes!! CakeLove is a true gem to the U street area in D.C. Founded by a former litigation attorney turned Food Network "Sugar Rush" star, CakeLove boasts some of the districts tastiest sweet treats. Sunday afternoons are the perfect time for this treat...no crowds, plenty of parking. What's your pleasure?? Cupcakes? Cake? Pastries? Poundcake? It's all here! Personal fav of the week: Vanilla cake cupcake with Raspberry buttercream icing...are you drooling yet??? (if your not drooling yet, try the strawberry icing...this should get you there...yum yum, gimme some!)

Food, Drinks, Dancing...Oh, My!!
Front Page

This is a night out on the town in one building! Everything can happen right here from enjoying a quiet meal in the dining room area to having a drink at the bar with the half-priced appetizers during happy hour to dancing the night away as the DJ blares the top 40 hits. The service is friendly offering a relaxing, comfortable meal and night on the town. Try this spot with a group of friends or a double date and be sure to bring a designated driver, as this place has been voted the #1 spot on the D.C. Happy Hour scene...Good stuff!
Picks of the week: the fried calamari here is pretty tasty and worth breaking your diet for a bite...

Johnna's Picks of the Week (December)

Res-tau-rante
Acadiana

So New Orleans comes to D.C....Well, not exactly, but this upscale New Orleans restaurant will take you back to the French Quarter. I know, I know..nothing is good as the French Quarter, but this place hits extremely close to the Bayou with tasty classic creole dishes. The southern shrimp & grits are my fan pick of the week, but I've seen some Louisiana natives give the thumbs up for the chicken and smoked andouille sausage jambalaya.

Happy, Happy Hour
Buffalo Billiards

Wine lovers (Hello, my name is Johnna and I'm a wine lover). This is the place to be from 4-7 p.m. Wine for 3 bucks, rail drinks 3 bucks (some $3.50), and selected drafts $3.50. Now your thinking this is no different from any other place in D.C.?? Well except for the fact that it is located in a huge basement space in the heart of Dupont Circle providing lots of room for large groups, 29 pool tables, 3 huge projection TV's for the Big Game...ohh and these jalapeno poppers I just love (sorry spicy foodieholics...they're not that spicy, eat them more for the cheesy part). The nachos are a hit too, so get some friends co-workers or whoever together and head down the Red Line to Dupont's underground secret.

Sweet Tooth
Posh
The name says it all: Posh. The interior decorator knew what this word meant, the bartender understands it and the chef...well, the chef definitely knows what it means. The chef has had his way with Posh by creating a cinnamon bread pudding recipe that has made bread pudding haters into a fan of this sinfully delicious dessert. Try Posh after work for a cocktail and dessert (it'll take the edge off from the long days work).

Food, Drinks, Dancing...Oh, My!!
Mr. Smiths of Georgetown

Oldies but goodies are the best. Mr. Smith's has been in Washington, D.C. for over 40 years. It offers a down home feel with a garden-like setting in the back with backyard tables and chairs. It makes you feel like you stepped into the bar where "everybody knows your name". The fully stocked bar with reasonable priced drinks and the Teriyaki Turkey burger go good together after a day of shopping in Georgetown's trendy shopping district. (ooo and how can I forget the musical/dancing part: KARAOKE!! They've hosted karaoke here and they do a sing-a-long piano bar @ the main bar every night. Fun times!)

Johnna's Picks of the Week (November)

Rest-tau-rante
Nooch

Why this place is hot? The Japanese-Thai fusion mixed with the funky art decor, all in the middle of Manhattan's Chelsea district, make this a match made in heaven. My personal favorite is the Sen Mee Pad Goong...there's just something about vermicelli in Thai spices with Shrimp that gets me going....

Happy, Happy Hour
Matchbox

Martinis, Martinis, Martinis! The bartenders are great, the mood is dimly lit (which is needed after a hard day at the office) and the drinks are NOT watered down (the bartenders are On-Point.). The 2$ off the small pizza's doesn't hurt either...the veggie pizza (dee-lish!!).

Sweet Tooth
PinkBerry

So I'm not a huge fan of yogurt, but this spot gave me some really good ideas for something I do like: ICE CREAM. Ok, so imagine a world where every kind of cereal you love to love can be the topping for your ice cream?? Well this is the fantastic concept that introduced PinkBerry to my world. If you're a fan of yogurt, try this hip spot that serves up fresh yogurt with a host of tasty toppings from Captain Crunch to fresh raspberries. My personal favorite: Fruity Pebbles!! ( I put it on top of my favorite ice creams i.e. vanilla, strawberry...yum!)

Food, Drinks, Dancing...Oh, My!!
Indebleu (after dark)

This is my new found jewel on a Saturday night: a drink menu in the form of the D.C. metro system, modern food with Indian spices, and a DJ who can appreciate Bizarre Ride II...this is my kinda place.

Sweet Apple Butter

Sweet Apple Butter

Slow Cooker
4 cups of peeled and chopped Granny Smith apples
3/4 cup packed dark brown sugar
2 tbsp. balsamic vinegar
1/4 cup butter, divided
1 tbsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1 1/2 tsp. vanilla

Combine apples, sugar, vinegar, 2 tbsp. butter, cinnamon, salt and cloves in a slow cooker and cover. Cook on low for 8-9 hours. Stir in remaining butter and vanilla. Let it cool and serve it up with toast, muffins or rolls.

The Deadly Combination (Alcoholic)

Drinks on Me:

The Deadly Combination

2 pints Everclear® alcohol
1 bottle strawberry wine
½ gallon orange juice
1 gallon Kool-Aid® berry blue fruit juice
Ice

In a large bowl mix all ingredients and serve it up!

Cabbage Made Rite

Cabbage Made Rite

Cabbage (amount desired)
neckbones (turkey)
small white potatoes (optional, amount desired)
Salt (to taste)
Pepper (to taste)
sugar (optional)

In a large pot filled with boiling water, cook neckbones for about 25 minutes. Season with salt, pepper and a little sugar (if desired). Divide cabbage into four sections. Place the dark green leaves in the pot with the meat about 10 minutes after you put the meat in the pot. Add the potatoes and the other part of the cabbage and cook until tender. Drain and cut up the cabbage in the pot. Season to taste with salt and pepper. Now eat!

*Johnna's tip: If you like heat, add a little crushed red pepper to spice things up. Or if you like a little more distinct seasoning, add a little garlic.

*Johnna's tip: Cabbage is good alongside baked chicken or smothered turkey wings (recipe coming soon!).

Wild and Crazy Berry Iced Tea (Non-Alcoholic)

Drinks on Me:

Wild and Crazy Berry Iced Tea

6 bags Wild Berry Zinger tea (suggestion: Celestial Seasonings)
6 cups boiling water
1 cup of each: raspberries, blueberries, strawberries
3 tbsp. sugar

In a pitcher add tea bags, boiling water and sugar and steep for 1 hour. Remove bags and stir. Cut strawberries in quarters and set aside. When ready to serve add ice and berries to pitcher.

*Johnna's tip: Add sugar to taste. This is key because the tea should be sweet (3 tbsp. may not be enough) and should be based on your level of desired sweetness.

Easy Cheesy Grits

Easy Cheesy Grits

4 cups water
1 cup quick grits
1/2 pound sharp cheddar cheese (shredded)
1/2 stick butter
1 tsp. salt
1 roll of garlic cheese (shredded)
1 tsp. Worchester sauce
2 eggs (beaten)

Pre-heat oven to 350 degrees. Bring the water to a boil. Add grits and stir until thickened; remove the pan from the heat. While grits are still hot, add rest of ingredients. Put grits in a shallow 9 inch pan and sprinkle paprika on top. Bake for 15-30 minutes (individual preference). Get it while it's hot!

*Johnna's tip: Substitute some of the water to boil with milk, this gives the grits a little fluff.

The French Connection (Alcoholic)

Drinks on Me:

The French Connection

1 oz. cognac
1 oz. Grand Marnier orange liqueur

Combine ingredients in a tumbler and serve.

*Johnna’s tip: For non-professional French Connection drinker, ice should be added to cool things down a bit;-).

Lite Fettuccini Alfredo

Lite Fettuccini Alfredo

8 oz. fettucini noodles (Recommended: fresh pasta noodles)
12 garlic cloves
1 1/3 cups skim milk
13 tbsp. lite cream cheese
2 tsp. all purpose flour
non-stick cooking spray
2 tbsp. natural butter sprinkles
1 cup grated parmesean cheese
1 tbsp. fresh parsley (chopped)
freshly ground bell pepper

Spray pan with non-stick cooking spray. Saute garlic over low heat until golden. Whisk in milk, cream cheese, and flour; bring to a boil over medium heat stirring often. Remove from heat and stir in natural butter sprinkles and parmesean cheese. Mix sauce with freshly cooked and drained fettucini. Garnish with parsley and peppers. Serve!

*Johnna's tip: Add shrimp or chicken to jazz things up a bit.

Mojitos for Everyone! (Alcoholic)

Drinks on Me:

Mojitos for Everyone!

Juice of one lime
4-6 mint leaves (4 for large leaves; 6 for small leaves)
1 tsp. superfine sugar
2 oz. white rum
2 oz. club soda
Crushed ice

In a glass, add the sugar, then the mint leaves and then the lime juice. Using a muddler, mash the leaves until they are mixed. Add in crushed ice about half way filling the glass. Add in the rum and then the club soda. Give it a quick stir and decorate the top of the glass with a sprig of mint…Enjoy!

*Johnna’s tip: Follow these instructions in this exact order and your sure to have a flashback of your first Mojitos on the beach;-) This process allows the ingredients to work together to give that distinct Mojito flavor that keeps you coming back for more;-)

Grandma's Broccoli Casserole

Grandma's Broccoli Casserole

2 packages frozen, chopped broccoli (10 oz.)
2 cups rice (cooked)
1/2 cup onion (diced)
1/2 cup green peppers (chopped)
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1 can cream of celery soup
2 tbsp. butter

Pre-heat oven to 350 degrees. Cook broccoli according to package directions until well done and drain off water. In a skillet saute onions and peppers in butter until soft/tender. Combine rice, sauteed vegetables, broccoli, 1 cup cheese and soups. Pour all ingredients in a buttered casserole dish. Cover and bake for 30-35 minutes until hot and bubbly. Remove cover, top casserole with remaining cheese (1 cup) and bake for 5-7 minutes longer until cheese is melted and top is lightly browned. Serve immediately!!

*Johnna's tip: Add salt, pepper and a Johnna Knows Good Food fav: garlic, to taste, based on your personal preference if you want a little more flavor.

Hot and Spicy Cajun Gumbo

Hot and Spicy Cajun Gumbo

4 oz. shrimp (Peeled, de-veined and chopped) (9-10)
3/4 cup spicy, pepperoni sausage (halved lengthwise and sliced 1/4" thick)
1 cup chicken (cut into 1" cubes) (thigh)
2 Jalapeno peppers
1/2 tsp. olive oil
1/2 cup of each: vegetable oil and flour
1 cup yellow onion (diced)
1 cup roasted green peppers (diced)
1/2 tsp. garlic (minced)
1 (14.5 oz.) diced tomatoes (with liquid)
1 tsp. oregano (dried)
2 bay leaves
1/4 tsp. of each: thyme (dried), fresh basil and pepper
1 tbsp. cajun seasoning
6 cups chicken broth
1 cup white rice (short grained, rinsed and drained)
2 cups okra (sliced)
Salt (to taste)
Pepper (to taste)
Cajun seasoning (to taste)

Preheat oven to 450 degrees. Coat peppers with olive oil. Place in baking dish and roast peppers for 10-12 until blistered, turning occasionally, Remove from oven and let cool. Remove skins, seeds and veins and coarsely chop. Cook sausage and chicken for 5-7 minutes in a large pot over medium heat until lightly browned and remove from pot. Add vegetable oil to pot and heat til hot. Stir in flour (scrape bottom with a spoon. Suggestion: wooden spoon) and cook and stir until light brown. Add jalapeno pepper, onion, green pepper, garlic and tomatoes and cook until all vegetables are soft. Add in oregano, bay leaves, thyme, basil, pepper and Cajun seasoning while continuely stirring mixture. Add in broth, rice, sausage and chicken and bring to a simmer. Cover while venting slightly. Simmer until rice is tender, about 20-25 minutes. Stir in okra and shrimp and simmer for 5-7 minutes. Season with salt, pepper and cajun seasoning. Remove bay leaves and stir. Remove from heat and serve.

*Johnna's tip: Compliment this dish with some cornbread (recipe coming soon!!) or serve it up in a bread bowl (found at your local grocery store). This makes a nice treat on those cold nights.

Fluff Right Banana Bread

Fluff Right Banana Bread

3 bananas (smashed)
1 cup sugar
2 eggs
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
3 tbsp. milk
1 cup chopped nuts
2 cups flour
1/2 cup melted shortening
1 tsp. vanilla

Pre-heat oven to 350 degrees. Beat eggs, add in sugar and beat again. Add melted shortening, milk, bananas and vanilla and beat until creamy. Sift flour, baking powder, baking soda and salt together. Add to cream mixture. Add in nuts. Bake for 1 hour or until a toothpick/fork can be stuck in the bread and nothing comes out on the stick. Serve while warm or store in the freezer (after bread has cooled down from the oven) for a later date.

*Johnna's tip: Serve with vanilla bean ice cream while the bread is warm...this is a lovely winter treat

*Johnna's tip: Not into nuts?? They're not a necessary ingredient to the recipe, leave them out and Enjoy!

Green Bean Casserole

Green Bean Casserole

3/4 cup milk
1/8 tsp. pepper
10 3/4 oz. can cream of mushroom soup
2 (14.5 oz.) cans of cut green beans drained or 2 (9 oz.) packages of frozen cut green beans
1 1/2 cup French's french-fried onions
Pre-heat oven to 350 degrees. In a casserole dish mix all ingredients except 2/3 cup of the french fried onions. Bake 30 minutes until hot and stir. Top with french fried onions and bake 5 minutes longer until onions are golden brown.

*Johnna's tip: Top with mozzarella cheese before adding the french fried onions at the end of the recipe and bake for about 2-3 minutes, add the french fried onions and cook according to recipe instructions. Cheese should be melted and crisp on the sides...dee-lish!

No take out tonight Veggie Lo-Mein

No take out tonight Veggie Lo-Mein

1 lb. Spagetti
1-2 packages (16 oz.) Stir Fry Vegetables (Birds Eye recommended)
Low-Sodium Soy Sauce
Garlic Flavor Teriyaki Sauce
1 tbsp. Sesame Oil
Salt and pepper (to taste)

Boil spagetti according to package directions, strain excess water and set aside. Steam vegetables for 10 -12 minutes and season to taste with salt and pepper; set aside. In a Wok or Pot, heat oil and toss spagetti and vegetables (a little at a time) adding 1/2 cup of soy sauce and Teriyaki Sauce and toss. Continue adding spagetti and vegetables sprinkling soy sauce and teriyaki sauce as desired. Serve immediately.

*Johnna's tip: Add shrimp, chicken or beef to this dish for extra flavor.

**Johnna's tip: Serve with other Chinese inspired dishes such as fried rice (recipe coming soon!! ) or dumplings (recipe coming soon!!) and pull out those chop sticks for this ethnic inspired dish made right in your kitchen!

Appetizing Deviled Eggs

Appetizing Deviled Eggs

12 large eggs (hard boiled and peeled)
1/4 cup mayonnaise
1 tbsp. chopped green onion
2 tbsp. sliced pimiento (chopped)
1 tsp. cayenne pepper
1 tbsp. Dijon mustard
Salt and pepper (to taste)
paprika (for garnish)

Slice the eggs lengthwise in half. Remove the yolk and put in a bowl. Mash the yolks with a fork. Add in the green onions, pimiento, mayonnaise, mustard, cayenne pepper and salt. Stir all ingredients together. Spoon out the yolk mixture into the egg-white halves. Refrigerate for about 4-6 hours or until ready to serve. Top with paprika for garnishment.

*Johnna's tip: Good for last minute get-togethers, baby showers or any other occasion calling for a quick and tasty appetizer.

So you like Shrimp and Grits...

So you like Shrimp and Grits...

3/4 cup grits
3/4 pound large shrimp (peeled and deveined)
8 oz. smoked andouille sausage (sliced)
1/4 cup chopped green onions
2 tbsp. olive oil
1/2 cup chopped onion
1/2 cup chopped mixed bell peppers
1 tsp. minced garlic
2 plum tomatoes, chopped
1/4 tsp. salt (to taste)
1/4 tsp. pepper (to taste)
1 tsp. Old Bay seasoning (to taste)

Cook grits according to directions on the box. Stir in the green onions and set aside. Heat the oil in a large skillet and add sausage, onions, bell peppers and garlic. Saute for about 3-4 minutes. Mix in the shrimp, tomatoes, salt, pepper and Old Bay. Cover the pot for 5-6 minutes until the shrimp are pink and opaque. Pour the grits onto serving plates and spoon the shrimp mixture over the grits. Immediately serve up this tasty breakfast, lunch or dinner!!

*Johnna's tip: Season the grits a bit, to taste with salt, pepper and maybe even a little garlic, at the beginning before they are mixed with the green onions. This will make the grits just as flavorful when combined with the shrimp mixture.

Southern Fried Catfish

Southern Fried Catfish

Catfish fillets (Desired number based on number of persons) *Johnna's tip: Try catfish fingers, they're great!
Vegetable oil (amount should cover the fillets in frying pan)
1 cup corn meal
Seasoning Salt (to taste) *Johnna's tip: 2 to 3 tbsp.'s...adds a nice flavor.

Rinse the catfish fillets and pat dry (if fresh, skin the fillets, rinse and pat dry). In a plastic bag, pour in the corn meal and seasoning salt and shake together to mix. Heat the skillet or deep fryer to 325 degrees. Take each fillet one by one and place in the plastic bag, shake to coat and remove from bag. Place the fish in the frying pan or deep fryer and cook for 5-7 minutes until fish is golden brown. On a plate, place a paper towel and put the fish here to drain after completely cooked.

*Johnna's tip: Temperature is an important part of good southern catfish. The goal is to 1.) seal the fish when dropped in the cooking oil and 2.) cook it after it has been sealed to retain the moisture. Seal and Cook!

Endless Possibilities 7 Layer Dip

Endless Possibilities 7 Layer Dip

1 can of refried beans
1 pre-made container of guacamole (or make it fresh if you are feeling highly motivated...need about 12 oz.)
1 12-16 oz. container of sour cream
1/2 package of taco seasoning
pickled jalapeños (to taste)
1 small tomato, chopped
shredded cheddar cheese
1 bunch of green onion, chopped

Heat up the refried beans and spread across dish of your choice (try using a dish around 12" x 6"..you don't want it too big or the dip will be thinner). Spread gaucamole across the bean layer. Mix the taco seasoning into the sour cream and spread the mixture acrossthe bean layer. Add jalapeños across the sour cream mixture layer. Sprinkle shredded cheddar cheese across the layers (don't be skimpy with it). Add chopped tomato across cheese. Sprinkle the chopped green onion as the last layer. Put it in the fridge for about 4-6 hours (so it is nice and cold)...and then you are DONE!!! Quick, fast and in a hurry...

*Johnna's tip: This is the perfect dish for Super Bowl parties, potlucks, etc. Serve with tortilla chips with a zest of lime and the other party-goers will love you!

**Johnna's tip, tip: This is "Endless Possibilities Seven Layer Dip" because you can substitute any layer with things you prefer i.e. instead of the tomatoes you can try pico de gallo or salsa... or for those that are lactose intolerant you can take out the sour cream and cheese and serve these on the side and substitute their portions with a meat of your choice.

Healthy (Well as Healthy as you can get) Enchilada Casserole

Healthy (Well as Healthy as you can get) Enchilada Casserole

1 package of beef (or you can try Morning Star meat, which is the healthier part )
1 packet taco seasoning
1 can (15 oz.) diced tomatoes
1 can (15 oz.) refried beans
1 packet Lipton Mexican or Spanish rice
1 package corn tortillas
1 can tomato sauce
1 package Mexican mix cheeses (you can try low fat/part skim cheeses too)

Preheat oven to 350 degrees. In a skillet brown morning star meat. Add packet of taco seasoning mix to meat, following instructions on the taco seasoning packet. Follow directions on Lipton rice packet to prepare rice. Cook refried beans (add water to them so they are not to thick). Combine rice, refried beans, diced tomatoes to the Morning Star meat and cook on low heat. In a seperate skillet heat tomato sauce. Dip a tortilla into the tomato sauce and put on the bottom of the casserole dish, then add a layer of the meat mixture and some of the shredded Mexican mix cheese. Continue this process until all ingredients are gone and top with the remaining shredded cheese. Bake uncovered for about 15-20 or until cheese has melted and is browning.

*Johnna's tip: Serve with sour cream, fresh guacamole and some margaritas and FIESTA!!

Bowdon County's Award Winning Spinach & Artichoke Dip

Bowdon County's Award Winning Spinach & Artichoke Dip

3 10 oz. packages of frozen spinach (or fresh spinach)
1 can artichoke hearts
1 medium sized onion
1 stick of butter
8 oz. cream cheese
4 oz. sour cream
4 oz. shredded parmesean cheese
4 oz. shredded swiss cheese
8 oz. monterey jack cheese
8 oz. mozzarella cheese
Salt and pepper (to taste)

Preheat oven to 350 degrees. Boil spinach according to package directions. Drain water. Season with salt and pepper to taste. Puree artichoke hearts in a blender/food processor/chopper. Blend sour cream and cream cheese together. Mix all ingredients in big bowl/pot except 4 oz. mozzarella (save to sprinkle on top). Bake for 30 minutes. Sprinkle remaining mozzarella on top and bake for about 5-10 minutes until cheese is melted. Serve immediately.

*Johnna's tip: Follow directions exactly as listed above or this Spinach & Artichoke Dip won't be so award winning...trust me, I know from experience.

*Johnna's tip, tip: Serve with tortilla chips, picante sauce or salsa and sour cream...great idea for the upcoming Super Bowl season.

Quick and Eazy Burrito Wrap

Quick and Eazy Burrito Wrap
Sooo...I get a little lazy after work sometimes and don't feel like cooking from scratch...a girl deserves a little break sometimes!! So here's my solution when you want something quick and easy but tasty...

2 tbsp. olive oil
Corn tortillas (number based on how many burritos you want)
1 package prepacked grilled chicken slices
1/2 cup shredded cheese (mozzarella, sharp cheddar or mexican cheese mix...whatever you prefer)
1/2 cup onions (optional)
1 cup lettuce (optional)
1 cup chopped tomatoes (optional)

Preheat oven to 325 degrees. Heat stove to medium heat. Add olive oil to pan. On a baking sheet, place desired amount of tortillas in the oven. Put desired amount of chicken slices in the pan (about 1/2 cup for every 1 burrito). Add onions (if desired) and saute over medium heat until meat is warmed. Remove pan from heat and set aside. Take the tortillas out of the oven and lay each on a flat surface. Evenly distribute pan mixture, shredded cheese, lettuce and chopped tomatoes onto each tortilla. Fold in each flap of the tortilla so that it is closed into a wrap. Eat up after that long day of work!!

*Johnna's Tip: Add a dallop of sour cream. Ooo and add salsa: A good way to spice things up!