Here are some delicious recipes to try!
Appetizer: Spinach and Artichoke dip (from the Big Green Egg)
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 6 cups baby spinach
- 1 (14-ounce) can artichoke hearts, rinsed
- ¾ cup cottage cheese
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground cayenne pepper
- 4 ounces cheddar cheese, grated in need of any Big Green Egg Eggcessories!
Set Egg for indirect cooking, at 400°F.
Heat the oil in a Dutch oven on the Egg. Add onion and cook, stirring often, for 2 to 3 minutes, until the onions are softened and starting to turn golden. Add spinach and garlic; cook, stirring, for 1 to 2 minutes, until spinach has wilted.
Place artichokes, cottage cheese, mayonnaise, mustard, salt and ground red pepper in food processor; process until smooth. Add spinach mixture and cheese; pulse until blended.
Coat 3 or 4-cup baking dish with cooking spray.
Scrape artichoke mixture into baking dish. Cook 25 to 35 minutes or until heated though. Serve hot.
Entrée: Bacon-wrapped, crab-stuffed shrimp
- 4 jumbo shrimp
- ¼ cup crab meat
- 1 teaspoon olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper
- ¼ teaspoon salt
- ¼ teaspoon parsley
- ¼ teaspoon lemon juice
- 4 slices of bacon
- 1 cup Italian dressing
Preheat the Egg to 350°F.
De-vein and butterfly the shrimp. Place the shrimp and Italian dressing in a freezer bag and marinate for 2 hours.
In a skillet, sauté crabmeat with oil, salt, black pepper, red pepper, parsley and lemon juice. Stuff the shrimp with the crabmeat mixture. Roll up the shrimp in bacon and fold so crab meat stays intact. Sear the bacon on the Egg for a few minutes on each side. Cook for 20 minutes, or until shrimp is pink.
Dessert: Cream Cheese Swirl Brownies (from Virginia Willis for the Big Green Egg)
- 4 ounces cream cheese
- 1 cup plus 2 tablespoons sugar
- 1⁄2 teaspoon vanilla
- 2 large eggs
- 3⁄4 cup pastry flour
- 1⁄2 cup cocoa powder
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup canola oil
- 6 ounces semisweet chocolate, finely chopped
- 1 cup sugar
- 1⁄2 cup buttermilk
- 1⁄2 cup unsweetened applesauce
- 2 teaspoons vanilla
Preheat Egg to 325°F/163°C. Spray an 8-inch square baking pan with nonstick spray.
Mix together cream cheese, 2 tablespoons of sugar and vanilla until creamy. Separate one egg, reserving the white, and add the yolk to the cream cheese mixture. Stir to combine; set aside. In a small bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
In a medium saucepan, heat oil and chocolate over medium heat, whisking until chocolate is melted. Whisk in sugar, and stir until melted. Add buttermilk, applesauce and vanilla. Remove from the heat. Add the remaining whole egg and the reserved egg white, whisking constantly until incorporated. Add flour mixture, mixing until just combined. Pour batter to pan.
Drop 9 dollops of the cream cheese mixture onto brownie batter. Draw the tip of a sharp knife through the batter to create a swirled effect. Bake until the top is firm, about 40 minutes. Cool completely in the pan.
Have a Happy Valentine’s Day from Tri-County Hearth & Patio and come see us if you are in need of any Big Green Egg Eggcessories!