Spinach artichoke dip

This one is always a hit at get togethers and it is so easy to do. I got it from Damndelicious and coincidentally, it IS damn delicious.. We use the Hamilton Beach 33259 5-Quart Oval Slow Cooker, can you tell I really really like red?


– 2 (14-ounce) cans artichoke hearts, drained and chopped
– 1 (10-ounce) package frozen spinach, thawed and squeezed dry
– 8 ounces sour cream
– 1 small onion, diced
– 2 cloves garlic, crushed
– 3/4 cup grated Parmesan cheese
– 3/4 cup milk
– 1/2 cup crumbled feta cheese
– 1/3 cup mayonnaise
– 1 tablespoon red wine vinegar
– 1/4 teaspoon freshly ground black pepper
– 8 ounces cream cheese, cubed

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1. Chop up the artichokes into smaller pieces.

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2. Put the artichoke hearts, spinach, sour cream, onion, garlic, parmesan, milk, feta, mayonnaise, vinegar and pepper into a crock pot/slow cooker. Mix until all ingredients are combined.

3. Top the mixture with cream cheese.

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4. Cover and cook on low heat for 2 hours. I have accidentally cooked it on high a couple of times because I’m kind of disorganized and bad at following instructions, I just get bored and skim through them.. Which sometimes gets me into trouble.. I once broke a blender first time using it, because I got bored reading the instructions.. Most expensive smoothie ever..

5. Uncover and mix until cream cheese is well combined.

6. Cover and cook on high heat for an additional 15 minutes.

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7. I usually cut up a baguette and dip the bread pieces into the dip, I like that better than chips, but it depends on what you like!

Cod with saffron sauce

This is a recipe from a norwegian food site called Godfisk, and I got the tip from a blog friend, Songah.


800 gram (1.5 pound) cod filée
2 teaspoons salt
2 deciliters water
2 deciliters white wine
1 Lemon
4 deciliters cream
1 gram saffron

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1. Cut the cod into squares, pour salt over the filées and let sit for 20 minutes. Rinse and dry the cod.

2. Boil the water, wine and the juice from the lemon in a medium pot.

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3. Add the cod to the pot and let it sit for approxiomately 7 minutes

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4. Drain the cod but save the fish stock/liquid.

5. Put the fish in the oven covered in foil on low heat (approxiomately 150° F) to keep it warm.

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6. Drain the fish stock, add the cream and boil until it thickens, 15-20 minutes.

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7. Mix in the saffron and the two teaspoons salt.

8. I usually serve this with blanched sugarsnap peas and sweet potato/yams mash. This is what you do for the mash:

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1. Just peal the sweet potatoes (actually I think I use yams, I can never remember which is which but whichever one is the one that’s orange inside)

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2. Then mash them with a masher. Sweet potatoes have a sweeter taste which make them perfect for this meal.

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Blanched sugar snap peas

Here’s another easypeasy recipe for a side dish, I love blanched sugar snap peas, they feel fresh and taste amazing, especially with fish in my opinion.. All you need is water and the peas.. If you have left overs, they’re yummy to eat cold too.

1. Bring a medium pot of water to boil on the stove.

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2. Add the sugar snap peas and when the water boils again, quickly take them off the heat

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3. Immediately pour cold water over the peas.

4. Enjoy!




Today, I will tell you about this marvelous invention. A lot of you probably knows what it is but maybe some of you haven’t discovered it yet. It’s a sodastreamer that basically carbonizes water, I use thisSodaStream Genesis Home Soda Maker Starter Kit, Red one. I go through periods where I stop drinking soda, with horrible horrible withdrawals, but the sodastreamer helps tremendously. I just carbonize water and then add some fresh-squeezed lime or lemon. You can make your own soda with it too but I use it for kicking my unhealthy soda habit so I just add natural additives such as fruit. My mother-in-law actually got me this one after I mentioned that I thought about getting one and she eventually ended up getting one for herself because she thought it was so awesome!


So, here’s another recipe from the The Skinnytaste Cookbook, aka best cookbook ever. This recipe is for chicken enchiladas, and if you all live in Sweden, I know that you don’t come by good mexican food often, so maybe this will satisfy that craving.. Or if you just like enchiladas, these are AWESOME!

1 teaspoon canola or olive oil
1 chopped onion (Recipe calls for one cup, I usually just use one small onion)
2 large, garlic cloves pressed
1/2 cup canned tomato sauce
1/3 cup reduced-sodium chicken broth
9 ounces cooked, shredded chicken breast
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoons salt
Cooking spray
8 flour (recipe calls for low-carb, whole wheat flour but I love white bread too much to do that) tortillas
1 1/2 cups enchilada sauce, recipe here
1 cup shredded reduced-fat mexican cheese

1. Turn on the oven at 400° F

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2. Chop the onion into small pieces. Chopped onions, courtesy of the Mr.. I always try to do most of the prep work first, because otherwise I forget about it.. I’m very disorganied in the kitchen, and everywhere else in life but I make it work..

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3. Heat oil in a medium skillet on medium high heat, add the garlic and onion to the pan until it softens..

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4. Add the tomato sauce, chicken broth, cooked chicken (recipe here), chili powder, cumin, oregano and salt

5. Let the flavors simmer and reduce sauce to half its size. Approxiomately 5 minutes. Remove from heat.

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6. Spray an oven pan, I use this one, with cooking spray. Put 2-3 tablespoons of the chicken mixture in a tortilla and roll it, putting it seam-side down in the pan.

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7. Pour the enchilada sauce (1 1/2 cups) on top of the tortillas.

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8. Sprinkle the cheese over the tortillas.

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9. Cover the dish in foil (the recipe says to be really careful not to let the foil touch the cheese but I fail that part 90% of the time so don’t worry too much about that.)

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10. Bake in the oven for 20-25 minutes.

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11. You can serve it with sourcream, rice and refried beans or whatever else you like. I only eat it with sourcream cause I’m really picky. The original recipe also calls for cilantro, but I hate cilantro so I skip that..

Enchilada sauce

This recipe is from The Skinnytaste Cookbook and it will accompany the Enchilada recipe I will post later today, this recipe makes sauce for several batches. I usually make the sauce first so I don’t have to deal with that while making the enchiladas.


– 1/2 teaspoon olive oil
– 4 garlic cloves, minched
– 1 1/2 cups chicken broth
– 2 cups canned tomato sauce
– 2 tablespoons chopped chipotle chile in adobe sauce (Superspicy so be careful, I learned it the hard way that you don’t want this around your mouth/eyes)
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/8 freshly ground black pepper

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1. Chop up the adobe chiles into smaller pieces.

2. Heat a medium skillet on medium heat and add olive oil

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3. Add the garlic and stir until golden, it shouldn’t take more than a couple of minutes.

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4. Add the chicken broth, tomato sauce, chipotle chile, chili powder, cumin, salt, and black pepper and mix well.

5. Bring to a boil and then reduce the heat and let simmer for about 10 minutes.

6. That it is, now it is ready to be used in the enchiladas!

Rosemary chicken

This recipe is supereasy and really yummy, I got it from one of my favorite food blogs, Ohsodelicioso


2 teaspoons paprika powder
1 1/2 teaspoon crushed rosemary
2 pressed/minced garlic cloves
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
2 chicken breast filées
4 red potatoes

1. Turn the oven on at 425° F (220° C)

2. Mix the olive oil with the paprika, rosemary, garlic, black pepper, and salt in a bowl. I usually mix it in a bowl with a lid.

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3. Cut the potatoes into cubes and put the potatoes and chicken filées in the bowl. Mix the ingredients together and make sure all of them are completely covered. I usually put the lid on and shake the mixture until all parts are completely covered by the spice mixture.

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4. Put the chicken in an oven pan that is covered in olive oil. Foil is optional, I’ve tried it both ways and both absolutely work.

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5. Put the pan in the oven for 30-40 minutes. Make sure the chicken is white all the way through, eating chicken that isn’t cooked all the way through is dangerous.

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6. I usually serve this with tzatziki, recipe here, and roasted asparagus, recipe here.


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I love love love tzatziki, and I don’t really make it in a fancy way at all.

2 deciliters of plain greek yogurt/sourcream/creme faiche
2-3 garlic cloves
1/2-1 cucumber

1. Grate the cucumber

2. Mix the cucumber and greek yogurt in a small bowl. Press the garlic into the mixture.

2. That’s it, you’ve got a sauce that works with plenty of meals and which is pretty healthy and a great alternative to heavier sauces.

Pot roast

Pot roast feels really american, it’s a favorite in our family and here’s how I usually make it.


– Salt and pepper
– 3 pound shoulder roast
– 2-3 tablespoons olive oil
– 2 yellow onions (the time I took these pictures, I only had one onion so I added russet potatoes and a couple of extra carrots to make up for it)
– 6-8 carrots
– 1 cup red wine
– 3 cups beef broth
– 2 teaspoons rosemary
– 2 teaspoons thyme

1. Turn the oven on 275° F

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2. Salt and pepper the roast generously

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3. Pour olive oil in a cast iron and turn the stove on medium high heat, I love red and use a Cuisinart Cast Iron Casserole. Chop the onions into four pieces (only two pieces (half) if you are using smaller onions). Add them to the cast iron and brown onions on both sides. Take up the onions and place them on a plate. Don’t turn off the stove.

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4. Now chop the carrots (2-3 centimeter pieces, 2 inches) and add them to the cast iron until they get some color. If you’re using potatoes, put them in the cast iron with the carrots. Put aside with the onion

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5. If needed, add some more olive oil. Place the meat in the cast iron and make sure it gets color on all side. About a minute on each side. Add rosemary and thyme.

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6. Don’t turn off the stove, add the beef broth and wine.

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7. Add the onions, carrots and potatoes in the cast oven and put in the middle of the oven for 3 hours.

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8. Enjoy!

Chicken rollatini stuffed with zucchini and mozarella

So, today I will share a recipe that I got from my absolute favorite cookbook ever, The Skinnytaste Cookbook: Light on Calories, Big on Flavor, it’s called Chicken rollatini stuffed with zucchini and mozzarella.


– Cooking spray
– 1 tablespoon plus one teaspoon olive oil
– 4 garlic cloves (chopped or pressed)
– 1 1/2 cups shredded zucchini
– 1/4 cup plus two tablespoons grated parmesan cheese
– 1/2 teaspoon plus 1/8 teaspoon kosher salt
– Freshly ground black pepper
– 3/4 cup shredded part-skim mozzarella (3 ounces)
– 8 thin chicken breast cutlets (4 ounces each)
– 1/2 cup italian seasoned whole wheat bread crumbs
– Juice of one lemon

1. Turn on the oven at 450° F

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2. Chop or press the garlic, hubby broke our garlic press so he was on chopping duty this time.. If chopping the garlic, try to make the pieces as small as you can.

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4. Grate the zucchini into fairly large strips and set aside

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3. Heat a pan over-medium, add the teaspoon of olive oil and then the garlic, frying until browned.

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5. Add the zucchini, 1/4 cup parmesan, 1/8 teaspoon salt, and a pinch of black pepper

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6. Cook for a few minutes until the zucchini is tender, set aside and let cool to room temperature. When cooled down, add the mozzarella

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7. Wash and dry the chicken and put on a cooking board.

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8. Put about 2-3 tablespoons of the zucchini-mixture on each chicken cutlet

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9. Roll the chicken up and set to the side.

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10. Mix the breadcrumbs and 2 tablespoons of parmesan in one bowl and mix 1 tablespoon olive oil with the juice of one lemon, 1/2 a teaspoon of salt and a pinch of black pepper. I use this little juice squeezer for squeezing lemon, you can buy it here if you want it.

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11. Dip the chicken in the oil mixture and then roll it in the breadcrumb mixture and make sure all sides are covered.

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12. Place the chicken seam down in an oven dish sprayed with olive oil.

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13. Bake in the oven for 25-30 minutes. I usually serve it with mashed cauliflower and brussel sprouts.

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14. Enjoy!