I love classic hot spinach-artichoke dip with crackers or baguette slices, and usually make it for sports-centric viewing parties — although I do recall plowing through a dish of it while binge-watching Downton Abbey a couple winters ago. This year, I made it for the Super Bowl. Reliable and so good. It also reheats nicely as a (rich) side dish throughout the week with steak or chicken. I used Alton Brown’s recipe and doubled it.
These are baked prosciutto egg cups. I tore the recipe out of Rachel Ray’s magazine years ago and have made it quite a few times for Barrak. He loves them. You only need 4 ingredients. So easy. You lay slices of prosciutto in each cup of a muffin tin, then crack an egg in each cup. Drop in some fresh mozzarella, garnish with fresh basil and bake for 15 minutes. The prosciutto acts like a basket. This year, I made them for Valentine’s Day. They were ready on the counter when Barrak came back from the gym. I didn’t have fresh basil but they were still very good.