Chicken Florentine Artichoke Bake

Chicken Florentine Artichoke Bake

from damndelicious.net
serves 6

8 Oz. Bowtie Pasta
1 1/4 Cups Milk
2 Eggs
3 Cloves Garlic, Minced
1 Teaspoon Italian Seasoning
1/4 Teaspoon Crushed Red Pepper
Salt and Pepper, To Taste
(1) 12.5 Oz. Can Chicken
1 1/2 Cups Shredded Pepper Jack Cheese
(1) 14 Oz. Can Artichoke Hearts, Drained and Roughly Chopped
(1) 8 Oz. Jar Sun-dried Tomatoes in Olive Oil, Drained and Thinly Sliced
(1) 10 Oz. Package Frozen Chopped Spinach, Thawed and Well Drained
1/4 Cup Shredded Parmesan Cheese

Preheat oven to 350 degrees.  Cook pasta according to package directions, set aside.  While the pasta is cooking, in a large bowl whisk to combine milk, eggs, garlic, and seasoning. Stir in chicken, pepper jack cheese, artichokes, tomatoes, and spinach.  Add in pasta when it is finished, stir to make sure all ingredients are well combined.  Pour mixture into a greased 9 x 13 baking dish and bake for 18-20 minutes until cooked through and golden brown.

Right now I'm all about easy one dish meals.  Maybe it's this cold winter weather that's making me crave comfort food.  Maybe it's because they are so easy and make the best leftovers! (AKA lefties)  

Chicken Parmesan Bake

Chicken Parmesan Bake
from foodwishes.blogspot.com
serves 4

2 Tablespoons Olive Oil
1 Tablespoon Crushed Red Pepper Flakes
1 Pound Boneless, Skinless Chicken Breasts
2 Cups Marinara Sauce (About 2/3 of a 26 oz. Jar)
8 Oz. Shredded Mozzarella
4 Oz. Parmesan, Grated
(1) 5 Oz. Package Garlic Croutons, Crushed

Preheat oven to 350 degrees.  In an 8x8 baking dish, drizzle olive oil then sprinkle red pepper flakes.  Then layer chicken, marinara sauce, half of the cheeses, croutons, then on top the rest of the cheese.  Bake for 35 minutes or until chicken is 155 degrees in the middle.

This is one of my new favorite super easy meals!  It is all the flavor of Chicken Parmesan with practically zero effort.  You could serve it with pasta, but M is trying to eat fewer carbs, so we just ate it with a side salad which was just perfect!

Quinoa Week: Broccoli Quinoa Casserole

Broccoli Quinoa Casserole
from damndelicious.net
makes 6 servings

1 Cup Quinoa, Rinsed
1 Head of Broccoli, Finely Chopped
1 Tablespoon Olive Oil
1 Pound Boneless Skinless Chicken Breasts, Cubed
1 (1 oz.) Packet Ranch Seasoning
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Milk
1 1/2 Cups Cheddar Cheese, Shredded

Preheat oven to 350 degrees.  In a medium sauce pan cook quinoa according to package directions.  During the last 5 minutes before it rests, add the broccoli to steam.  Set aside.  Heat olive oil over medium-high heat in a large skillet.  Add chicken, ranch seasoning, and season with salt and pepper.  Cook chicken until the center is no longer pink, about 3-4 minutes per side.  Set aside.  In the skillet that the chicken was in, melt butter over medium heat.  Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in milk, and keep whisking until thickened, about 3-4 minutes.  Add in cheese.  In a greased 9x13 pan, combine quinoa and broccoli, chicken, and cheese sauce.  Sprinkle additional cheese on top if desired.  Bake for 10 minutes until mixture is heated throughout and the cheese on top is melted.

This is definitely comfort food that is perfect for this cool fall weather.  And comfort food without all the guilt makes it even better!  

Quinoa Week: Quinoa Chili

Quinoa Chili

from damndelicious.net
makes 8 servings

1 Cup Quinoa
1 Tablespoon Olive Oil
1 Onion, Diced
2 Tablespoons Garlic, Minced
2 (14.5 oz.) Cans Diced Tomatoes with Chilies
1 (15 oz.) Can Tomato Sauce
2 Tablespoons Chili Powder
1 Teaspoon Crushed Red Pepper Flakes
1 1/2 Teaspoons Sugar
1 (15 oz.) Can Kidney Beans, Rinsed and Drained
1 (15 oz.) Can Black Beans, Rinsed and Drained
1 (15 oz.) Can Corn, Drained
Chili toppings such as sour cream, shredded cheese, or avocado.

Cook quinoa according to package directions.  Set aside.  In a large pot or dutch oven, heat olive oil over medium-high heat.  Add garlic and onion, stirring frequently, until onions have become translucent, about 2-3 minutes.  Add in tomatoes, tomato sauce, chili powder, red pepper flakes, sugar, beans, corn, and cooked quinoa with 1 to 2 cups water. Season with salt and pepper.  Reduce heat to low, simmer until thickened, about 30 minutes.  Serve with your favorite chili toppings.

What a fun way to jazz up boring chili!  I made this for my mom when she came to visit and it was a hit!  This recipe made a ton so I made sure to freeze some for when M comes back from Wisconsin.  

Beef Stew

Beef Stew

serves 4
from Everyday Food Magazine

1 1/2 Pounds Stew Beef, Cut Into 1-Inch Pieces
1/4 Cup Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Medium or Large Russet Potato, Cut Into 1-Inch Pieces
1/2 Bag Baby Carrots
1/2 Bag Frozen Peas
32 Oz. Beef Stock

Preheat the oven to 375.  In a large heavy pot, toss beef with flour. Add potatoes, carrots, beef stock and salt and pepper.  Bring to a boil over medium-high heat and transfer to the oven.  Cook for 2 hours until beef and potatoes are tender.  Stir in peas and let sit for 5 minutes before serving.  Perfect with popovers.

One wintry night last year I made a pot of beef stew and watched a Downton Abby marathon.  Since season 4 is coming out in January, I thought I should post this stew since stew and Downton are synonymous in my mind now.  Finish the meal with some tea and pumpkin bread pudding!

Halibut Corn Chowder

Halibut Corn Chowder
homemakinginthelastfrontier.com
makes 6 servings

4 Strips of Bacon, Cut into 1-Inch Pieces
3 Small Russet Potatoes, Cut into Small Diced Pieces
1 Yellow Onion, Diced
1 Teaspoon Garlic Powder
1 Teaspoon Dried Parsley Flakes
1/2 Bag Frozen Corn
1 Pound Halibut, Cut into 1-Inch Chunks
1/2 Cup Flour
4 Cups Low Sodium Chicken Stock
1 Cup Milk (I used Whole)
1 Tablespoon Cornstarch
Salt and Pepper, To Taste
Tobasco, To Taste (optional)

In a large pot, cook bacon until crispy.  Set aside.  In the bacon fat, cook the potatoes until fork tender, about 10 minutes.  Add the onion, garlic powder, and parsley and brown for a few minutes to soften, then add the corn.  Toss the halibut in gently and let brown for 3-4 minutes till the edges are white but not yet cooked through.  Add flour and mix in gently and cook for 1 minute.  Slowly pour in chicken stock and bring to a simmer.  While simmering, add corn starch to milk and mix in a small bowl, then add to the pot.  Add seasonings and let simmer until halibut is cooked through and soup has thickened.  Serve in bowls topped with bacon.

M went fishing in Alaska this summer and brought back a freezer full of salmon and halibut and I am just now getting around to trying some new recipes with all this fish!  This chowder was a big hit with our family.  Next time I think I'll add some diced carrots and it will be even more delish!

Sausage, Potato, Pepper Casserole

Sausage, Potato, Pepper Casserole
from kayotic.nl/blog
serves 4-6

2 -3 Russet Potatoes
1 Large Onion
1 Red Bell Pepper
1/2 Pound Baby Carrots
1/4 Cup Olive Oil
1 1/2 Teaspoon Italian Herbs
Salt and Pepper, To Taste
2 Pounds Sausage Links

Preheat oven to 425 degrees.  Cut potato and onion into bite size pieces and bell pepper into strips.  Place cut veggies and carrots in a large casserole pan.  Pour olive oil over veggies and toss until veggies are nice and oiled (add more oil if needed).  Sprinkle on seasonings  Cover with aluminum foil and bake for 45 minutes until veggies are fork tender. Add the sausage to the veggies when the 45 minutes is up then put it back in the oven, uncovered, for an additional 20-30 minutes.

Another recipe with sausage.  But really, can you ever have too much sausage?  My husband doesn't think so!  I think you'll be surprised how simple and delicious this recipe is.  Also, it's very family friendly!

Jambalaya

Jambalaya
serves 4-6

1 Large Onion
1 Large Green Pepper
2 Stalks Celery
1 Pound Boneless, Skinless Chicken Breasts, Raw
1 Pound Andouille Sausage
1 (28) Oz. Can Diced Tomatoes
1 Cup Chicken Broth
2 Teaspoons Dried Oregano
2 Teaspoons Dried Parsley
2 Teaspoons Cajun Seasoning
1/4 Teaspoon Cayenne Pepper (Or More To Taste)
1 Cup Rice, Dried

Chop onion, green pepper, celery, chicken, and sausage.  Place all ingredients, except rice, in a dutch oven and bake at 300 degrees for 2 1/2 hours until chicken is no longer pink (or in a slow cooker low for 7-8 hour or on high for 3-4 hours).  When the chicken is done, transfer the dutch oven to the stove top and bring the jambalaya to a boil.  Add rice, cover, and simmer for 5 minutes until rice is done.  Serve with corn bread muffins.  If you are using a slow cooker, add cooked rice to the jambalaya  and serve.

I've wanted to make jambalaya since M and I lived in our campus apartment and they made it all the time on Food Network.  However, every recipe I found was a mile long and I never found the perfect one.  Two to three years later Pinterest came to the rescue!  I actually had all the veggies already chopped waiting for me in my freezer.  I have to say, this recipe was worth the wait!

Lasagna

Lasagna
from my madre
serves 8-10

10 Lasagna Noodles, Give or Take, Raw
1 to 1 1/2 Pound Ground Hamburger and/or Sausage
1 Jar Pasta Sauce
12 Oz. Ricotta Cheese
2 Cups Shredded Mozzarella Cheese
2 Eggs
Italian Seasoning, To Taste, Optional

Preheat oven to 350 degrees.  Brown meat in a large skillet.  Add the pasta sauce to the meat, rinsing the jar out with a few tablespoons of water and add the water to the meat.  Set aside.  In a small or medium bowl, mix together the eggs, ricotta cheese, and the Italian seasoning, if using.  Lay half of the raw noodles on the bottom of a sprayed 9 x 13 glass or metal baking pan.  Spread half of the Ricotta mixture over the noodles, then sprinkle half of the cheese on the Ricotta.  Then spread the meat mixture on the cheese, making sure the noodles are all covered. Repeat with the rest of the ingredients, noodles, Ricotta, mozzarella, and meat, making sure the noodles are completely covered.  Cover with aluminum foil and bake for 50 minutes to 1 hour, until hot and bubbly throughout.  Can top with additional mozzarella cheese for the last 5 - 10 minutes and finish uncovered.

Lasagna is one of those things that everyone knows how to make (or should know how to make).  I think, with lasagna, less is more.  Perfect for a weeknight meal.  

Zucchini, Black Bean and Rice Skillet

Zucchini, Black Bean and Rice Skillet
serves 4
adapted from readyseteat.com

1 Tablespoon Olive Oil
1 1/2 Cups Zucchini, Quartered Lengthwise, Sliced
1/2 Cups Diced Green Bell Pepper
1 Teaspoon Chili Powder
1 15 oz. Can Black Beans, Rinsed and Drained
1 14.5 oz. Can Fire-Roasted Diced Tomatoes, Undrained
2 Large Carrots, Grated
1 Cup Rice, Cooked
1/2 Cup Shredded Mild Cheddar Cheese
Chives or Scallions, Sliced, for Garnish

Heat oil in a large skillet over medium heat.  Add zucchini, bell pepper and chili powder cook for 5 minutes.  Add beans, tomatoes and carrots, cook till beans and tomatoes are heated through, about 5 minutes.  Add cooked rice, stir.  Sprinkle cheese on top and let melt.  Garnish and serve.

Have you heard of Pinterest?  I was obsessed with it for about a week.  I made a button board and for one whole day all I could think about was how cute buttons are and how I could use them for crafts.  And I'm not one bit crafty.  I also saw this recipe on Pinterest and decided that it was something I actually could make.  It reminded me of a Tex-Mex dish my mom use to make, except healthier.  I wish I had added a can of corn, because I love corn.  Next time I make this I will add corn.  

Tater-Tot Hot Dish

Tater-Tot Hot Dish

from my mom's kitchen

-1 to 1 1/2 Pounds Hamburger, Crumbled and Browned

-1 Can Cream of Chicken or Cream of Mushroom Soup

-3 Tablespoons Sour Cream

-1 or 2 Teaspoons Kitchen Bouquet

-1 Package (12-16 oz.) Frozen Mixed Veggies (Carrots, Corn, Peas, Etc.)

-1 Package (24 oz.) Frozen Tater Tots

Preheat oven to 350 degrees. Spray a 9x13 pan, layer frozen veggies on bottom. Into the pan in which you've browned the hamburger, stir the can of soup, about 1/3 to 1/2 can of water, kitchen bouquet, and sour cream. Layer the meat mixture on top of frozen veggies, then tater tots. Bake for about 45-55 minutes or until bubbly and tater tots are golden.

Classic. Homey. Comfort food. Delish!

Cajun Chicken Pasta

Cajun Chicken Pasta
from thepioneerwoman.com

• 3 Whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 Teaspoons Cajun Spice Mix, More To Taste
• 1 Pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 Green Bell Pepper, Seeded And Sliced
• 1 Orange Bell Pepper, Seeded And Sliced
• ½ Large Red Onion, Sliced
• 3 Cloves Garlic, Minced
• 1 Can Diced Tomatoes
• 2 Cups Low Sodium Chicken Broth
• ½ Cups White Wine
• 1 Cup Heavy Cream
• Cayenne Pepper To Taste
• Salt and Pepper To Taste

Cook pasta according to package directions. Drain when pasta is still al dente. Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

 I went to visit my sister last weekend, and this is what we cooked together! I even bought an iron skillet that day and got to break it in. This dish is suppose to only take 30 minutes to prepare, however I had no experience with a gas stove and thought "lite" setting meant "light" (or low)... and as a result the sauce never reduced and the chicken and veggies didn't brown properly because the stove wasn't quite hot enough. Even so, it turned out great and was even better the next day for leftovers. This recipe makes quite a lot, my sister will be eating pasta all week!

Stuffed Jack-O-Lantern Bell Peppers

M did the one on the right!

Stuffed Jack-O-Lantern Bell Peppers
serves 6

adapted from allrecipes.com

• 6 Orange Bell Peppers
• 1 Pound Hamburger, Browned
• 1 Package Taco Seasoning
• 1/2 Onion, Chopped
• 1/2 Cup Salsa
• 3/4 Cup Shredded Mexican Cheese Blend
• 1 Package Spanish Rice (Make sure to vent before you put it in the microwave!)
• 1 Tablespoon Chili Powder
• Salt and Pepper

Preheat oven to 350 degrees. Grease an 8x8 baking dish. Brown hamburger and stir in taco seasoning. In a medium bowl mix together hamburger, onion, salsa, cheese, rice, chili powder, and salt and pepper. Wash the peppers and cut jack-o-lantern faces in the peppers using a pairing knife. Slice off the top of the peppers and scoop out the seeds and cores. Stuff lightly with the beef stuffing and place them in the prepared baking dish so they lean up against each other. Bake for 1 hour until the peppers are tender and the stuffing is cooked through and juicy.

These were so fun to make! Excellent Halloween night dinner!

Three Cheese-Stuffed Shells with Meaty Tomato Sauce

Three Cheese-Stuffed Shells with Meaty Tomato Sauce
serves 8
adapted from thepioneerwoman.com



2 tablespoons olive oil
1/2 Whole medium onion, chopped
5 Cloves garlic, minced
12 oz. Italian sausage
1/2 cup Red wine
(1)28 oz + (1)15 oz can Crushed tomatoes or tomato sauce
2 tablespoons sugar
1/2 teaspoon salt
8 oz. Jumbo shell pasta
30 oz. Ricotta cheese
8 oz. Parmesan cheese, divided
1/2 cup Mozzarella cheese, divided
1 egg
3 tablespoons Dried basil, divided
4 tablespoons Chopped fresh parsley, divided
Salt and pepper, to taste


Heat olive oil in a large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and cook for one to two minutes. Pour in cans of tomatoes and stir. Add sugar, 1/2 teaspoon salt and 2 tablespoons dried basil. Bring to a boil, then reduce heat to low and cover. Cook for 30-45 minutes. While sauce is cooking, cook pasta shells in a separate pot for half of the suggested cooking time on box. Drain and rinse in cook water. Set aside. Still while sauce is cooking, prepare shell filling. In a separate bowl, mix ricotta cheese, mozzarella, half the Parmesan, the egg, 1 tablespoon dried basil, and 2 tablespoons parsley. Stir until combined. To assemble, coat the bottom of a baking dish with sauce. Fill each half cooked shell with the cheese mixture. Place face down in the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan. Bake at 350 degrees for 25 minutes, or until hot and bubbly. Serve with leftover wine.


I conquered my fear of cooking with wine! And it was definitely worth it. The wine gave the sauce a very distinct flavor. This meal was so good. It does take a lot of ingredients and time, but it's so easy! I figure you can take a huge shortcut and use bottled tomato sauce if needed, but if you have the time, go for the gold!

Salsa Chicken Rice

Salsa Chicken Rice

inspired by GF Herald.... yup, the local newspaper

1 8.5 oz package Uncle Ben's Ready Rice Santa Fe flavor

2 tablespoons olive oil

1 6 oz. package Southwest flavor grilled chicken (love this stuff)

2 bell peppers (I found I prefer red)

1 cup salsa

1 can black beans

1 can corn

2 tablespoons lime juice

Cheddar cheese

2 green onions

Throw the rice in the microwave and let the magic happen. Meanwhile, chop the peppers and chicken into bite-sized pieces. Heat a large pan up with the olive oil on medium heat. Add chicken and bell peppers. Cook for a few minutes till peppers are tender-ish. Add the rice that was hanging out in the microwave, salsa, black beans, corn and lime juice. Continue to cook everything is heated through. Top with cheese and garnish with green onions.

I made this for lunch yesterday, and this makes quite a bit. Later I come home from work and 90% of it is gone! I'm like "Honey, did you have friends over? Where did all this food go?" "I ATE IT ALL IT WAS SO GOOD! You need to make it every day this week!" So I'm making it again tomorrow....
I bet you can tell I wrote this recipe because I use terms like "tender-ish", but that's what's awesome about cooking as opposed to baking - eyeballing it!

BBQ Chicken Pizza

BBQ Chicken Pizza

1 refrigerated pizza dough crust
2 chicken breats, cooked and chopped
amazing BBQ sauce
shredded mozzarella cheese
green or red bell pepper
red onion

Preheat oven to 400 degrees. Cook pizza dough, naked, for 5 minutes. Remove dough from oven. Spread BBQ sauce over crust. Toss chicken with BBQ sauce to coat in a bowl and spread evenly over pizza. Then top the chicken with the cheese, pepper, and onion. Through it back in the oven for about 15 minutes till it looks good enough to eat.

This barbecue sauce is probably my favorite thing I've ever made. I'm tempted to eat it with a spoon... seriously. This meal came together super fast because I used chicken that I had cooked the other night when I made the chicken club crescent wreath. Also, I think I prefer red bell peppers over the green, but the reds are also twice as expensive. You can decide what's more important :) P.S. The cooking times are approximate to the brand of dough I bought, adjust accordingly.