Impress your moms by making these easy signature restaurant dishes. Chef Oscar Mejia from the Inn at the Ballpark and Chef Ric Rosser from Saltgrass Steak House show restaurant journalist Cleverley Stone how to make Artichoke & Spinach Dip and Sautéed Mushrooms.

Artichoke & Spinach Dip
Source: Chef Oscar Mejia from Inn at the Ballpark

Serves 12 (but ingredients can be halved for smaller serving)

Ingredients

• 2 boxes 10 oz frozen spinach
• 5 cups Quartered artichoke hearts
• 1 tsp. Crushed red pepper
• 1 tsp. Black pepper or to taste
• 1 lb. Shredded jack cheese
• ½ cup Grated parmesan cheese
• 3 boxes 10 oz Frozen Creamed Spinach (such as Stouffer’s brand)

Directions

1. Thaw and drain spinach, squeezing as much excess water from spinach as possible.
   It is critical to the success of this recipe that the spinach be as dry as possible.
2. Drain liquid from artichoke hearts and rinse with water.
3. Place spinach, artichoke hearts, crushed red pepper, black pepper, jack cheese and parmesan cheese in a big bowl and mix thoroughly.
4. Thaw frozen creamed spinach and add to spinach and mix thoroughly with clean hands.
5. Transfer mixture to an ovenproof dish and bake in a 350 degree oven until hot throughout, approximately 20 minutes.

Can be served with tortilla chips or crackers.

---

Sautéed Mushrooms
Source: Chef Ric Rosser from Saltgrass Steak House
Serves 4

Ingredients

• 1 lb. Fresh button mushrooms
• 1 oz. Olive oil
• 1 oz . Chopped yellow onion
• 1 oz . Chopped fresh garlic
• 1 Tbsp. Finely chopped fresh thyme
• 1 tsp. Saltgrass Steak spice (or your favorite steak spice)
• 2 oz. Butter

Directions

1. Rinse the mushrooms under cold running water in a colander until all dirt is removed.
2. Allow excess water to drain off them for approximately 3 minutes before adding them to the hot oil.
3. Heat oil in a skillet on high heat and allow to heat until “smokey” hot.
4. Add mushrooms to skillet and sauté, stirring occasionally with a kitchen spoon until lightly browned and most of the water is reduced out of mushrooms, approximately 10 minutes.
5. Reduce heat on skillet, then add the garlic, onion and thyme.
6. Sauté for 1 minute, stirring constantly to keep garlic from burning.
7. Add the steak spice.
8. After liquid boils, turn heat on skillet down.
9. Add the butter and simmer until thickened, approximately 3-5 minutes.

For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays at Noon on KIKK-CNN 650 AM. (Remember … she gives out free restaurant gift certificates on every radio show!)

Join Cleverley for lunch on Saturday, May 16 at Fleming’s Prime Steak House & Wine Bar.