Christen's Spinach Artichoke Dip

20 oz frozen spinach, thawed
2 cans artichoke hearts, quartered 
1 jar of alfredo sauce  - either garlic flavored or as many cloves of roasted garlic as you like
2 cups mozzarella, shredded
1/2 to 3/4 cup grated parmesan cheese (more=thicker dip)
1 oz softened cream cheese

Mix first 5 ingredients together, then dot with cream cheese. Bake at 350 for 30-45 minutes. I usually stir once to incorporate the cream cheese throughout. Serve with tortilla chips.

Lemon-Orange Orange Roughy

• 1 tablespoon olive oil
• 4 (4 ounce) fillets orange roughy
• 1 orange, juiced

• 1 lemon, juiced
• 1/2 teaspoon lemon pepper
  
  

1. Heat oil in a large skillet over medium-high heat. Arrange fillets in the skillet, and drizzle with orange juice and lemon juice. Sprinkle with lemon pepper. Cook for 5 minutes, or until fish is easily flaked with a fork.

Red Velvet Puppy Chow

Ingredients

5 C. Rice Chex cereal

3/4 C. white chocolate melts or chips

1/4 C. chocolate melts or chips

2 oz cream cheese, room temp

1 1/2 Tbsp. milk

1 C. Red Velvet Cake mix

1/2 C. powdered sugar

Valentines colored M&M's or other candies

Heart sprinkles for extra decoration and cute-ness

Directions

1. Measure out Rice Chex cereal and place into a large bowl.

2. Place cake mix and powdered sugar into a large plastic bag or tupperware with a lid.

3. Melt chocolates together in the microwave or on the stove top. Careful not to burn and stir until smooth.

4. Stir in cream cheese and milk (the chocolate will get thicker, but it's okay)

5. Pour chocolate over Rice Chex cereal and stir until coated.

6. Dump cereal into the bag or tupperware with powdered sugar and cake mix. Shake, shake, shake until coated.

7. Dump onto a cookie sheet and let cool.

8. Mix with extra colorful candies and serve!

NOTE: Because of the cream cheese, keep in the fridge if you won't be eating them that day. You can also omit the cream cheese all together if you wish...if you do that, you don't need the milk either!

Trout

• Kosher salt
• Lemon pepper
• Garlic powder
• Onion powder
• 1 ounce fresh dill weed sprigs
• olive oil
• Sweet Hungarian paprika
  
  bake at 375 for 25ish minutes

Best Pork Chops Ever

2 tablespoons butter
1 tablespoon oil
1 boneless rib end pork loin roast, cut into 6 generous 1-inch thick chops, each chop pressed lightly with fingertips to flatten
Salt and ground black pepper
1/4 cup flour measured into a pie plate or other shallow pan

Directions
Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.

A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.