Artichoke, Spinach and Chicken Lasagna

I initially thought my friend Jen was attending my dinner party, so I decided to make a main dish tailored to her. Whenever we go out to lunch at Houston's, she always orders the spinach and artichoke dip. Without fail.  I want to make some sort of dish that mimicked that dip and lasagna seemed like a natural way to do it.  One of my biggest complaints about lasagna is that I don't love the texture of ricotta.  Here, I halved the ricotta, replacing it with cream cheese, more in line with the spinach and artichoke dip everyone loves.  The result was a perfect dinner party dish, I love things that can just bake while I socialize.  Unfortunately, Jen had to cancel at the last minute, which means I will have to have her over soon and serve this again.  The recipe looks long, but it is really quite easy, especially if you use the Instant Pot and Fasta Pasta shortcuts.

Artichoke, Spinach and Chicken Lasagna

2 pounds boneless skinless chicken breasts
½ cup water
2 teaspoons Italian seasoning
½ teaspoon garlic powder

1 pound lasagna noodles
¼ cup butter
2 cloves garlic, minced
¼ cup flour
3 cups milk
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup grated Parmesan
10 ounces chopped spinach, defrosted and drained
1 15 ounce can artichoke hearts, chopped
16 ounces ricotta
16 ounces cream cheese. softened
4 cups shredded mozzarella

Instant Pot instructions:
Place the chicken, water, Italian seasoning and garlic powder in the Instant Pot. Place on “Poultry” setting for 20 minutes. Allow the pressure to release naturally. Shred the chicken and set aside.

Regular instructions:
Place the chicken, Italian seasoning and garlic powder in a saucepan. Add enough water to cover the chicken. Heat over high heat until the water boils, reduce the heat to low and simmer for 30 minutes. Shred the chicken and set aside.

Preheat the oven to 350 degrees. Grease a 9x13 baking dish with cooking spray and set aside.

Fasta Pasta instructions:
Place 9 of the lasagna noodles in the Fasta Pasta and fill to level 4. Microwave for 13 minutes. Drain and allow the noodles to cool. Repeat with remaining lasagna noodles.

Regular instructions:
Cook lasagna noodles in boiling salted water until al dente per package instructions. Drain and allow the noodles to cool.

In large saucepan over medium heat, melt the butter. Add the garlic and cook for 30 seconds more. Whisk in the flour, until fully incorporated. Add the milk, salt and pepper. Bring to a simmer, whisking occasionally. When the mixture thickens after about 5 minutes, remove from the heat. Stir in the parmesan, spinach, artichokes and shredded chicken.

In a mixing bowl, stir together the ricotta and cream cheese.

Layer ¼ of the chicken mixture in the bottom of the prepared pan. Top with 6 lasagna noodles. Spread 1/3 of the ricotta and cream cheese mixture over top. Layer ¼ of the chicken mixture over the ricotta and top with 1 1/3 cups mozzarella cheese. Layer with 6 more lasagna noodles, then 1/3 of the ricotta, ¼ of the chicken and 1 1/3 cups mozzarella cheese, twice more, ending with the mozzarella cheese. Spray aluminum foil with cooking spray, cover the lasagna spray side down. Bake for 45 minutes covered, remove the foil and bake for 15 to 20 minutes more. Allow to cool 15 minutes before slicing and serving.

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Grape Tomato and Spinach Angel Hair

This pasta couldn't be any easier and it tastes like it took hours to make. Well, the original recipe does take hours, from Ina Garten, but I adapted it to take about 20 minutes instead.  Miss F was a huge fan of the pasta, but wasn't as keen on the spinach.  I am not normally a fan of cooked spinach, but stirring it in at the last moment was perfect.  The pasta water, parmesan and burst tomatoes make a nice and light sauce.  The original recipe calls for fresh basil, which would work equally as well as the fresh baby spinach.

Grape Tomato and Spinach Angel Hair

½ pound angel hair pasta
1 tablespoon olive oil
2 cloves garlic, minced
2 cups grape tomatoes
1 cup baby spinach
½ teaspoon salt
½ cup grated parmesan

Prepare the pasta per package directions, reserve the pasta water and drain the angel hair. Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté for 30 seconds. Add the tomatoes and cook for 2 minutes. Add ½ cup of the reserved cooking liquid, bring to a boil and simmer for 4 minutes. Add the angel hair and cook for 2 minutes more. Stir in the spinach, salt and parmesan. Serve.

ALTERNATE FASTA PASTA PREPARATION
Add two servings of Angel Hair to the Fasta Pasta and fill to level II. Microwave for 8 minutes and 30 seconds. Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté for 30 seconds. Add the tomatoes and cook for 2 minutes. Drain the pasta water from the Fasta Pasta into the pan, bring to a boil and simmer for 4 minutes. Add the angel hair and cook for 2 minutes more. Stir in the spinach, salt and parmesan. Serve.

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Spaghetti alla Carbonara with Prosciutto and Spinach

I had spinach and prosciutto left over from my dinner party, so I thought I would incorporate them into our favorite pasta dish, Carbonara. Bad idea. Very bad. Apparently, C and Miss F cannot stand the smell of prosciutto cooking. They both were whining and turning up there noses as soon as I served dinner. Both picked around the prosciutto, happy to eat the spaghetti and spinach, but neither one willing to touch the prosciutto. Now, I have seen C go to town on prosciutto when served as part of a charcuterie plate. I have no idea what sautéing it in oil does to make it so offensive to him, but it does. At least I was able to use up some leftovers and I enjoyed my meal, except for all the complaining.

Spaghetti alla Carbonara with Prosciutto and Spinach

1 teaspoon olive oil
6 ounces chopped prosciutto
4 large eggs
¼ cup cream
¼ cup grated Parmesan
½ teaspoon Kosher sale
¼ teaspoon fresh cracked pepper
1 pound thin spaghetti, prepared per package instructions
1 cup baby spinach

In a large saute pan, heat the oil over medium high heat. Add the prosciutto and saute until crisp, a minute or two, then reduce heat to low. In a bowl, whisk together the eggs, cream, parmesan, salt and pepper. Add the prepared pasta to the pan with the prosciutto, pour the egg mixture over top, toss well to coat. Add the spinach and cook for one minute more. Serve, topped with additional parmesan.

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Ranch Chicken Sandwiches

We moved into a new condo in Snowmass and there is a great gas grill out on our patio that I would be happy cooking on every single night if I could. Miss F disagrees, she thinks that everything from the grill tastes burned (except corn on the cob.)  We had grilled chicken sandwiches twice during our last trip and those nights were battles at dinner time.  I thought these sandwiches were amazing, messy as can be, but it was a delicious mess.  They were inspired from these Cobb Salad Sandwiches.

Ranch Chicken Sandwiches

2 large chicken breasts
2 cups water
2 tablespoons salt
2 tablespoons sugar

1 tomato, sliced
1 cup baby spinach
1 avocado, sliced
½ cup ranch dressing
4 sandwich rolls

Cut each chicken breast into two sandwich sized pieces. Add the chicken to a tupperware container, pour over the water, salt and sugar. Cover and refrigerate for four hours.

Preheat grill to medium high heat and prep the rest of the ingredients. Grill the chicken for 15 minutes, flipping once halfway through. Remove chicken from grill.

Split the sandwich roll, top with the chicken, a slice of tomato, ¼ cup of spinach, ¼ of the avocado and 2 tablespoons of ranch dressing. Top with the sandwich bun and repeat with the remaining rolls.

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Salmon Club Sandwich

I do not like lunchmeat. I will eat ham, if forced, but I don't enjoy it. Sliced turkey is just a no go. So a club sandwich has never been an attractive sandwich for me. But I adore salmon more than any other fish.  When I saw a recipe for avocado aioli in Food & Wine, I knew the perfect use would be on a salmon club sandwich, where the boring sliced turkey is swapped out for salmon sautéed in bacon grease.  Yum!  Miss F wasn't having any part of this sandwich, she enjoyed a plain bacon sandwich instead, which is what my grandma always served to me.  And equally as good as a salmon club sandwich.

Salmon Club Sandwiches

8 slices bacon
½ pound salmon filets
6 slices sandwich bread
½ avocado
1 tablespoon sour cream
1 garlic clove, minced
1 teaspoon lemon juice
1 roma tomato, sliced
½ cup baby spinach

In a medium skillet, cook the bacon over medium heat until cooked through. Remove to a paper towel and drain all but two teaspoons of the bacon grease. Season the salmon with salt and pepper. Add the salmon and sauté for 3 to 5 minutes per side, until cooked through. Remove any skin from the salmon and flake into large chunks.

Toast the sandwich bread.

In a small bowl, mash the avocado with the sour cream, garlic and lemon juice. Salt and pepper to taste.

Spoon ¼ of the avocado mixture over one slice of toast. Layer ¼ of the flaked salmon over top, then two slices of bacon, then add a couple tomato slices and a layer of spinach leaves. Top with a second slice of toast, spoon ¼ of the avocado mixture, then salmon, bacon, tomato and spinach. Top with a third slice of toast. Secure with two toothpicks and slice in half. Repeat for the second sandwich.

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Butternut Squash and Spinach Carbonara

My Carbonara obsession hasn't slowed at all. Recently we went out to dinner with a two other couples. We went out for Italian at Coppa and decided to order things family style. We made the mistake of only ordering one plate of Carbonara, which we quickly rectified once the whole plate was cleaned before anything else. This Carbonara add butternut squash and spinach to make for a great winter pasta. I had never sautéed butternut squash before. It cooks up quite quickly, which is nice since roasting squash can take a bit. Miss F wasn't a huge fan of the squash, but she loved the bacon and pasta.

Butternut Squash and Spinach Carbonara

6 slices bacon (cut into 1 inch slices)
2 cups squash (cut into small pieces)
½ pound pasta
1 clove garlic, minced
1 cup baby spinach
pepper to taste
2 egg yolks
¼ cup heavy cream
1/3 cup parmesan

Fry the bacon in a large skillet, set aside and drain all but a tablespoon of the grease. Add the squash to the pan, toss to coat in the bacon grease and sauté until tender, about 8 to 10 minutes. While the squash is cooking, prepare the pasta per package instructions, reserving the cooking water. Whisk together the egg yolks, cream and parmesan in a two cup measure. Add the garlic, spinach and pepper to the squash and sauté until fragrant, about a minute. Add the spaghetti and bacon to the pan and toss. Remove the pan from the heat and add the egg mixture, toss to coat. Add some reserved pasta water if needed. Serve.

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Spinach and Apple Salad with Crispy Almonds

I have been making this salad for years. I served it at one of my first ever dinner parties and I have served it often with our Thanksgiving dinner.  I prep the dressing in advance, just be sure to slice the apples right before serving so they do not brown.  The almonds do stick together after they cool, but they are easily broken up for serving.  The recipe comes from Epicurious, my go to recipe site from back in the day.  My friend Courtney even took the leftover salad home with her from the dinner party, so I think that makes it a success!

Spinach and Apple Salad with Crispy Almonds

¼ cup minced onion
3 tablespoons apple cider vinegar
3 tablespoons white wine vinegar
2 tablespoons sesame seeds
¼ teaspoon paprika
3 tablespoons sugar
½ cup olive oil
2 tablespoons butter
¾ cup blanched slivered almonds (about 3 ounces)
1 10- ounce bag ready-to-use spinach leaves
2 medium-size red-skinned apples, quartered, cored, thinly sliced

Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer. Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)

Combine spinach and apples in large bowl. Toss with enough dressing to coat. Mix in almonds. Serve salad, passing any remaining dressing separately.

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Lemon Spinach Carbonara

Ever since first making Carbonara, I have been a wee bit obsessed. How did I go so many years without having it in my life? It comes together so quickly, which is perfect for a weeknight meal.  We had been exploring the ghost town near Aspen all afternoon and we all arrived home starving.  15 minutes later, we all had plates of spaghetti for dinner.  Miss F even ate her spinach, but only in the same bite as bacon.  She can eat her weight in bacon.  This recipe was inspired by Drizzle and Dip.

Lemon Spinach Carbonara

3 egg yolks
¼ cup heavy creamy
½ cup Parmesan cheese
Fresh diced parsley or dried flakes
¼ teaspoon salt
½ pound bacon, cut into lardons
½ small onion, chopped
juice of one lemon
12 ounces spaghetti
2 cups baby spinach leaves

Whisk together the eggs, cream, Parmesan, parsley and salt together in a bowl. In a large non stick pan, fry the bacon until crisp and set aside. Drain all but on tablespoon of the bacon grease; sauté the onion for 3 minutes. Deglaze the pan with the lemon juice.

Prepare the spaghetti per package instructions. Drain the pasta and while still warm, add to the onions. Pour cream mixture into the spaghetti, and stir over low heat for one minute. Stir in the spinach and stir for one minute more over low heat. Top with bacon and serve with additional Parmesan.

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BLT Carbonara

I love a BLT. I love Carbonara. When Tide and Thyme adapted my recipe for Spaghetti Carbonara with Bacon and Tomatoes to become BLT Carbonara, it was a stroke of genius. I changed the recipe to keep the tomatoes closer to their fresh state, more akin to what they are like in a real BLT. This pasta was a huge success. Miss F was a huge fan and I had the leftovers all week for lunch. Delicious! My next Carbonara quest is to recreate the Crab Carbonara at Reef. I think I would be completely fine with eating Carbonara every week, mainly for the fantastic lunch leftovers.

BLT Carbonara

3 egg yolks
¼ cup heavy creamy
½ cup Parmesan cheese
Fresh diced parsley or dried flakes
¼ teaspoon salt
½ teaspoon red pepper flakes
½ pound bacon, cut into lardons
½ small onion, chopped
¼ cup white wine
12 ounces spaghetti
2 Roma tomatoes, chopped
1 cup baby spinach leaves

Whisk together the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. In a large non stick pan, fry the bacon until crisp and set aside. Drain all but on tablespoon of the bacon grease; sauté the onion for 3 minutes. Deglaze the pan with the white wine.

Prepare the spaghetti per package instructions. Drain the pasta and while still warm, add to the onions. Pour cream mixture into the spaghetti, and stir over low heat for one minute. Stir in the tomatoes and spinach and stir for one minute more over low heat. Top with bacon and serve with additional Parmesan.

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Pork Florentine

When I saw this recipe pop up from Joelen's blog, What's Cooking Chicago, I knew I wanted to try it. But I had bigger plans for the pork chops, Pork Things plans. Pork Things are one of my favorite childhood foods and I knew this sauce would go fantastically with them. Too bad my family members didn't agree. C ate his with ketchup, refusing the sauce completely and Miss F had hers plain (which I sort of expected.) Sigh. The sauce was rich and delicious, I think it would be equally amazing over pasta.  Maybe if I served it that way, C would actually eat it.

Pork Florentine

1 egg
1 tablespoon milk
1 cup Italian seasoned bread crumbs
4 to 6 thinly sliced boneless pork chops
¼ cup vegetable oil
½ onion, minced
1 tablespoon all purpose flour
2 garlic cloves, minced
1 cup low sodium chicken broth
½ cup heavy cream
¼ cup Parmesan cheese, grated
2 cups baby spinach

In a shallow bowl, whisk the egg with the milk. In a separate shallow bowl, add the breadcrumbs. Dip each pork chop in the egg and then breadcrumb mixture. In a 12 inch skillet, heat oil over medium high heat. Fry the pork chops for 3 to 5 minutes per side, until golden brown. Remove the pork chops to a baking sheet and keep warm in a 200 degree oven.

Spoon out all but 2 tablespoons of the oil. Add the onions and cook until softened. Add the flour and garlic and cook until fragrant. Slowly add the broth and heavy cream, stirring constantly. Add the salt and pepper. Remove from heat and stir in the Parmesan and spinach to create the sauce. Serve the pork chops with the sauce over top and sprinkle with additional parmesan.

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Artichoke and Spinach Crusted Chicken

I saw a recipe for Artichoke Crusted Chicken on Pinterest. It sounded good, but I wanted to streamline the recipe and add some spinach to the mix. The result was an easy weeknight meal that involves minimal prepwork and hands on time. The dream, right? Until C and Miss F both picked off the artichoke topping. Miss F I can understand, she is my meat loving girl, but C? I asked him what on earth was wrong with artichokes, spinach and cheese. His response was that it was too rich. Ha! This from the man who would be happy eating chicken pot pie every night for dinner. So this goes down as another great recipe that I will never get to cook for my family again. Add it to the vault.

Artichoke and Spinach Crusted Chicken ¼ cup mayonnaise ¼ cup grated Parmesan cheese 1/3 cup shredded Mozzarella cheese 1/3 cup artichoke hearts, chopped ½ cup baby spinach Squeeze of fresh lemon juice Dash of hot sauce 4 boneless skinless chicken breasts Preheat the oven to 425 degrees. Spray a glass baking dish with cooking spray. In a small bowl, combine the mayonnaise, Parmesan, Mozzarella, artichokes and spinach. Add the lemon juice and hot sauce. Salt and pepper to taste. Place the chicken breasts in the greased baking dish. Top each piece of chicken with ¼ of the artichoke mixture. Bake for 30 to 40 minutes, until chicken is cooked through and the topping is beginning to brown and bubble.

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Caramelized Onion, Spinach and Goat Cheese Pizza

This was another pizza from the wine exchange I hosted. I have used caramelized onions often in appetizers, like caramelized onion bruschetta and caramaelized onion dip. I was trolling the internet looking for a way to translate this to a pizza and I discovered this recipe on Foodess.  It seemed like the perfect way to serve sweet caramelized onions on a pizza.  To make things easier, I prepared the onion and spinach pizza the day before the party and stored it in an airtight container.  That way, all I had to do was top the pizza when it came to party time.  We still didn't end up eating pizza until 10 pm, but that is a whole different story.

Caramelized Onion, Spinach and Goat Cheese Pizza

1 large sweet yellow onion (about 1 pound), halved and thinly sliced
3 tablespoons butter
1 tablespoon white wine vinegar
2 cups baby spinach
Your favorite pizza dough
½ cup shredded mozzarella
¼ cup shredded Parmesan
3 tablespoons soft goat cheese

Place your pizza stone in the oven and preheat the oven to 450 degrees. In a large skillet, heat the butter over medium heat. Add onions and cook over low heat until softened and caramelized. Add the vinegar and stir to combine. Season to taste with salt and pepper. Add the spinach and sauté until wilted.

Prepare your pizza crust on a piece of parchment paper. Brush dough with olive oil and top with the mozzarella, Parmesan, onions and spinach. Dot with the goat cheese. Transfer the pizza with the parchment paper to the oven and bake for 15 minutes, until golden brown and bubbly.

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Spinach Basil Pesto Baked Shrimp

I knew I wanted to have shrimp as an appetizer at the wine exchange. Since we were having pizza as the entree, I wanted something with an Italian flavor. I love pesto, but I am allergic to tree nuts, so I always have to make my own. A cheaper alternative to basil pesto is adding in spinach to help bulk up the pesto. I like to buy baby spinach at the salad bar, it is so much cheaper than buying it in the produce department and you can buy as small an amount as you wish. I came up with this recipe and was so proud of myself, until I realized that the shrimp had their shells on. Even though I requested tail on only shrimp at the seafood counter. And after I had already coated each one in pesto and Panko. Luckily, two friends were over early for the party and they helped me peel the shrimp in no time.

Spinach Basil Pesto Baked Shrimp

½ cup baby spinach leaves
¼ cup fresh basil leaves
¼ cup grated Parmesan cheese
1 clove garlic, peeled
1 teaspoon lemon juice
3 tablespoons extra-virgin olive oil
½ cup Panko breadcrumbs
1 pound peeled shrimp

Preheat your oven to 450 degrees. Grease a 9x13 glass baking dish with cooking spray. In the bowl of your food processor, add the spinach, basil, cheese, garlic and lemon juice. Pulse until well combined. Stream in one tablespoon of the olive oil with the processor running and then transfer the mixture to a shallow dish. Stir in the remaining olive oil and Panko. Take the shrimp and coat with the Panko-Pesto mixture and place in a single layer in the greased baking dish. Once all the shrimp are coated, bake for 5 to 10 minutes, until shrimp are cooked through. Cooking time will vary based on the size of your shrimp.

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Baked Chicken and Spinach Flautas

I spied this recipe on Pinterest, originally from Healthy Delicious.  I adore flautas, but I don't love the idea of frying tortillas, chicken and cheese in my own home, so this baked version is a much better option.  These flautas were amazing and I cannot wait to try them with other fillings.  The chicken preparation was awesome, nearly as good as crockpot chicken tacos in one tenth the time.  Both C and Miss F were big fans, this recipe makes a dozen flautas and I was only left with three after dinner.  I especially liked them and I was very happy with how crunchy they turned out without frying.

Baked Chicken and Spinach Flautas

2 boneless, skinless chicken breasts
1 bottle (12 ounces) beer
2 cups water
1 teaspoon Kosher salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 Jalapeno pepper, minced
2 cups baby spinach, chopped
12 flour tortillas (8 inch)
6 ounces shredded Colby jack cheese
cooking spray

Preheat the oven to 450 degrees.

In a large saucepan, combine the beer, water, salt, garlic powder, cumin, chili powder and half of the jalapeno. Add the chicken to the pan and bring to a boil, reduce the heat and simmer for 20 minutes. Remove the chicken and shred with two forks or add it to the bowl of your KitchenAid mixer with the paddle attachment and let her go.

Pour out all but ¼ cup of the cooking liquid. Add the remaining jalapeno and spinach; cook over low heat for a couple minutes, until the spinach is wilted.

Spoon a heaping tablespoon of the chicken mixture near the edge of the tortilla. Add a spoonful of spinach and cheese over top of the chicken. Roll the tortilla up tightly. Place seam-side down on a greased cookie sheet. Repeat with remaining tortillas. Spray the prepared flautas with cooking spray. Bake for 10 minutes, flip over and back for 5 to 10 minutes more until the tortillas are golden brown. Serve with sour cream, guacamole and salsa.

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Baked Penne with Chicken, Spinach and Peppers

As room mom for Miss F's class, the main responsibility is to provide lunch for all the teachers in the school. I re-adapted Baked Penne with Chicken and Sun-Dried Tomatoes by taking some of C's suggestions and changing up the vegetables. Since we were serving lasagna with this, I decided to omit the sun-dried tomatoes. I also made a dish for us for dinner. I may have not thought things through so well when I nearly tripled the recipe, I just don't have bowls big enough to accommodate all that pasta, sauce, chicken and vegetables. My kitchen looked like a pasta mess after I was done, normally I try to be a pretty neat cook, but when you have three bowls going, you do what you can. C really enjoyed this much more than its original incarnation. Miss F's favorite part was the chicken, big surprise there.

Baked Penne with Chicken, Spinach and Peppers

Coarse salt and ground pepper
1 pound penne pasta
3 teaspoons olive oil, divided
2 boneless, skinless chicken breast halves, halved horizontally
10 ounces white mushrooms, trimmed and thinly sliced
½ onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
6 tablespoons butter, plus more for baking dishes
½ cup plus 2 tablespoons all-purpose flour
3 garlic cloves, minced
5 cups whole milk
1 cup finely grated Parmesan
1 package frozen spinach, drained and thawed
½ cup shredded Mozzarella cheese

Preheat oven to 400 degrees. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot. In a Dutch oven, heat one teaspoon oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. Add two teaspoons oil to the pan, sauté the mushrooms, onion and peppers for 3 minutes, until tender. Remove the mushrooms and peppers from the pan, add the butter and melt over medium heat. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Off heat, gradually stir in the Parmesan. Add chicken, mushrooms, bell pepper, spinach and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with ¼ cup mozzarella. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

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Recipe Swap: Barbecue Chicken Salad

We have been travelling and I have been busy, but I was able to find time again to participate in the salad recipe swap organized by A Taste of Home Cooking. Even better, I got her recipe in the swap. As soon as I saw the recipe for Barbecue Chicken Salad, I knew I would love it. Especially the avocado vinaigrette. I swapped out ranch for the bleu cheese since no one in this house really enjoys bleu cheese. I also added my own recipe for nectarine barbecue sauce to the dish. C just had ranch on his salad and I just had avocado vinagrette on mine because it was so amazing. I also added chopped cucumber and avocado to the salad itself. This will go into our summer dinner rotation and I am already thinking about what new salads I can make with the vinaigrette.

Barbecue Chicken Salad

For the Avocado Vinaigrette:
1/3 cup olive oil
1/3 cup rice vinegar
1 medium shallot, chopped
3 tablespoons peach jam
1 medium ripe avocado
Salt and pepper to taste

For the potatoes:
2-3 pounds red potatoes, washed
1 stick butter
1 medium shallot, minced
1 small bunch parsley, finely chopped

For the chicken:
2 chicken breasts
1 tablespoon butter
½ small onion, minced
2 cloves of garlic, minced
½ cup ketchup
½ cup water
½ cup apple cider vinegar
1 heaping tablespoon brown sugar
Hot sauce, to taste
1 nectarine, peeled, and diced
1 tomato, seeded and diced

For the salad:
Mixed greens
Tomatoes, chopped
Cucumbers, chopped
Avocado, chopped
Corn
French fried onions
Ranch Dressing

To make the avocado vinaigrette-put all of the ingredients except the oil into a food processor or blender. Drizzle in the oil while the processor is running. Process until smooth.

To make the potatoes - boil a large pot of water and salt well. Boil potatoes until they are fork tender. Drain the water and return potatoes to the pot. Stir in butter, shallot, and parsley. Stir well. Set aside and keep warm until serving.

To make chicken - in a small saucepan, melt the butter over medium-high heat. Add the onion and sauté for a minute or so to soften. Add the garlic and sauté until fragrant, about 30 seconds. Add the remaining ingredients and bring to a boil. Salt and pepper to taste. Reduce the temperate to low and simmer for 30 minutes. Use an immersion blender to puree the sauce. Grill the chicken and brush each piece liberally with barbecue sauce. Cut into strips and set aside.

To plate the salads - place mixed greens on a plate. Lay the sliced chicken on top of the greens. Top with tomatoes, cucumbers, corn, and fried onions. Place a few warm potatoes on the side. Drizzle entire salad with avocado vinaigrette and ranch dressing.

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Saucy Garlic Chicken

When I read this recipe on A Taste of Home Cooking, I knew I had to try it.  Besides having wonderful recipes, A Taste of Home Cooking coordinates all the recipe swaps I have participated in, which I really have enjoyed doing.  This recipe dirties a lot of pans and dishes. but the end result is totally worth it.  I remember being very wary the first time I was served roast garlic, but the flavor turned out to be much more mild than I was expecting.  And the best part, no whining from C about the smell of sauteing garlic.

Saucy Garlic Chicken

1 whole garlic bulb
2 teaspoons olive oil, divided
1 cup fresh baby spinach
¼ teaspoon salt, divided
¼ teaspoon coarsely ground pepper, divided
2 boneless skinless chicken breast halves
2 tablespoons butter, cubed
2 tablespoons all-purpose flour
1 cup milk
½ cup grated Parmesan cheese, divided
pinch of nutmeg
Hot cooked pasta
Chopped tomato and minced fresh basil, optional

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 teaspoon oil. Wrap the bulb in heavy-duty foil. Bake at 425 degrees for 30-35 minutes or until softened. Cool for 10-15 minutes.

In a skillet, brown chicken in remaining oil on both sides. Place spinach in a greased baking dish, put browned chicken on top of the spinach

In a saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in ½ cup of cheese, nutmeg and remaining salt and pepper. Squeeze the roasted garlic into the sauce.  Use an immersion blender to blend until smooth. Pour mixture over chicken.

Cover and bake at 425 degrees for 30-35 minutes or until a meat thermometer reads 160 degrees and sauce is bubbly. Serve with pasta. Sprinkle with tomato and basil if desired.

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Butternut Squash Ravioli with Spinach Cream Sauce

I love butternut squash ravioli, I like them so much that they were served at our wedding. When I make them, I make a big batch and freeze them for future side dishes. The other night I made steaks and instead of making the usual brown butter sauce for the ravioli, I decided to use more of the infamous cheap spinach to spice these up a bit. Honestly, the initial idea was to make creamed spinach, but inspiration hit the minute the spinach hit the pan!

Butternut Squash Ravioli with Spinach Cream Sauce
printable recipe

Butternut Squash Ravioli, recipe follows
1 tablespoon shallot, minced
1 clove garlic, minced
1 tablespoon butter
3 cups baby spinach
1 cup cream
1 cup whole milk

In a large saucepan, heat butter over medium-high heat. Add shallot and cook until softened, about 2 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add the spinach and sauté for 3 to 5 minutes. Stir in cream and milk, bring to a simmer and cook until thickened, about 5 to 7 minutes. Toss the ravioli with the sauce and serve.

Butternut Squash Ravioli

9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta into 3-inch circles. Place 2 teaspoons of the filling in the center of each pasta circle. Top with another circle and seal. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

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Mozzarella and Spinach Chicken Roulades

These were simply amazing. Not a bit was left on either C or my plate. That is a rare occurence that we both like something so much. These came to be because I still had a ton of the organic baby spinach I got on sale in combination with the 49 cent shredded cheese sale. These were really easy to prepare and they presented beautifully. They will definitely go into our regular dinner rotation.

Mozzarella and Spinach Chicken Roulades
printable recipe

2 chicken breasts, boneless, skinless and tenderized
4 tablespoons grated mozzarella cheese
20 baby spinach leaves
1 clove of garlic, minced
1 teaspoon Olive oil
Salt and pepper
3/4 cups of seasoned breadcrumbs
cooking spray

Preheat oven to 375 degrees F. Rub the chicken breasts with olive oil and garlic, salt and pepper. Place a layer of spinach and 2 tablespoons of mozzarella on top of each breast. Roll up the chicken breasts. Spray each breast with the cooking spray and roll in the seasoned bread crumbs to coat. Spray each again and place chicken breasts in a greased baking dish. Place them in the preheated oven for 30 to 35 minutes.

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Spinach and Bell Pepper Salad

This salad was created entirely based on the great sales on produce at Kroger. For whatever reason, organic baby spinach was $1.79 a pound. This is an amazing deal, especially when you are hosting a party for 12. Red, yellow and orange bell peppers were also on sale for $1 each. This entire salad was made for under $5 for 12 servings, you cannot beat that! Everyone raved about the salad, the sweetness of the peppers contrasted beautifully with the bite from the dijon vinagretter.

Spinach and Bell Pepper Salad
printable recipe

1 pound baby spinach, washed
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 tablespoon olive oil

Dressing:
1/3 cup white wine vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1/2 cup olive oil

Preheat oven to 450. Line a large baking sheet with foil. Toss the bell pepper slices with the olive oil, salt and pepper and place a single layer on the baking sheet. Roast for 7 minutes and cool for 10 to 15 minutes.

Combine all dressing ingredients, except oil, in a mini chop processor. Stream the olive oil in to emulsify. Toss dressing with the spinach. Top spinach with the bell pepper slices, serve.

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