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Spinach & Artichoke Dip
12oz fresh spinach
14oz can of artichoke hearts
8oz cream cheese
8oz mozzarella cheese
2oz grated parmesan cheese
1/3 cup sour cream
1 tablespoon grape seed or olive oil
2 tablespoons minced garlic
1 teaspoon red pepper flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon Creole seasoning

Salmon
Blackened seasoning
Toothpicks

White Wine Cream Sauce
2 tablespoons butter
1/2 shallot diced
1 cup white wine
1/2 lemon juiced
2 cups heavy cream
1/2 cup chicken broth
1/2 cup Parmesan cheese
Fresh chopped parsley

Yukon Gold Mash
3lbs Yukon gold potatoes
4-6 tablespoons butter
1/4 cup cream cheese
1/2-1 cup half n half
Salt & white pepper to season

Peel and chop potatoes, rinse thoroughly, add to pot of water and cook until soft. Drain potatoes, pour back into pot, mash or run through a potato ricer and place back on stove on low. Add in butter and cream cheese, mix completely then add in half n half, season and stir.



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