Thursday, November 6, 2014

Artichoke Spinach (Chicken) Lasagna

Very amazing.  To the original recipe (see here) I added mushrooms and chicken.


butterlasagna no-bake noodles1 onion, chopped4 cloves garlic, chopped1 (14.5 ounce) can vegetable broth1 tablespoon chopped fresh rosemary1 (14 ounce) can marinated artichoke hearts, drained and chopped1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry1 (28 ounce) jar tomato pasta sauce (the simpler the better, with no sugar in ingredients)3 cups shredded mozzarella cheese, divided1 (4 ounce) package herb and garlic feta, crumbled
1 rotisserie chicken, pulled apart
1 package of mushrooms


Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Melt 2-4 tbs butter in a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts, mushrooms, and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with chicken.  Then layer noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.

Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Pasta Puttanesca

Fantastic - even little James eats it!  From Cinnamon Spice and Everything Nice.

2 tablespoons olive oil
1 pound hot Italian sausage, ground or removed from casings
1 large yellow onion, diced
6 cloves garlic, minced
(I added 1/2 cup of dry red wine)
4 anchovies or 2 teaspoons anchovy paste
1 tablespoon Italian seasoning dried herb mix - I used oregano and basil
1/4 teaspoon red pepper flakes
1 (28 ounce) can crushed tomatoes (I used San Marzano)
2 tablespoons capers, drained
1 cup pitted olives, chopped (green or salt-cured black or a mix)
sea salt and fresh black pepper
13 ounces – 1 pound linguine
1/4 cup fresh basil or parsley, chopped
8 ounces Bocconcini, or tiny small mozzarella balls.
Parmesan cheese, grated for serving
  1. In a large, deep-sided skillet heat two tablespoons olive oil over medium heat; add sausage, onion, garlic, anchovies, Italian seasoning and red pepper flakes. Break apart the sausage as it cooks into bite-size pieces.
  2. When sausage is browned (I add red wine to deglaze and add flavor), add tomatoes, capers and olives. Season lightly with salt and pepper. Simmer for 25-30 minutes.
  3. Cook linguine according to package directions in plenty of salted water to al dente.
  4. Mix fresh herbs and bocconcini into sauce and toss immediately with drained spaghetti. Serve with plenty of fresh Parmesan cheese.

Praline Brownies

This are from Patty at UAB Highlands -  yummmmmmm.  Cookie plus praline plus brownie???

1 box brownie mix
1/2 cup oil
1/4 cup water
2 eggs

1 roll Pillsbury refrigerated chocolate chip cookies

1/4 cup butter
1/4 cup milk
1/2 cup sugar
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 teaspoon vanilla

Heat oven to 350 degrees.  Spray 13 x 9 pan with cooking spray.  Make brownie mix with oil, water, and eggs.  Spread batter evenly in pan.  Bake for 25 minutes.  Don't over bake.

Meanwhile in 2 quart saucepan, heat butter, milk, both sugars, pecans and vanilla to boiling, stirring constantly.  Reduce to low, simmer 3 minutes.  Remove from heat.  Pour over brownies when 25 minutes are up.  Cut cookie dough into 15 slices, flatten slightly, and place on brownie/praline layer.  Bake 23-28 more minutes until cookie topping is deep golden brown.  Cool and cut into squares.

Crockpot Thai Noodles

This is so good and easy to do ahead of time!  I like with jasmine rice and scallions OR over thai rice noodles!

3/4 cup peanut butter
1/2 cup soy sauce
1/2 cup rice vinegar
1 cup light coconut milk
2 Tbs tamarind chutney
1 1/2 Tbs fish sauce
3 peppers sliced (red and yellow)
3 carrots sliced
3 celery stalks diced
One handful of snap peas/ snow peas cut bite sized
3 chicken breasts, cubed
1 bunch cilantro
4 garlic cloves
1 1/2 tsp ginger
2 tbs lime juice plus more at end
2 Tbs sugar to taste

Sear all sides of cubes of chicken in pan with hot olive oil (and on chicken salt pepper ginger garlic red pepper). Transfer to crockpot.
All in crockpot for 4 hours on low
Serve with soft noodles or with rice

Nordstrom's Tomato Basil Soup

This soup is fantastic and Mom insists we go to Nordstrom's anytime there is one nearby so we can enjoy it!!  From Serious Eats.


  • 6 tablespoons olive oil
  • 4 large carrots, peeled and diced
  • 1 large onion, sliced
  • 1 tablespoon dried basil, crushed
  • 3 28-ounce cans whole peeled Roma tomatoes
  • 1 quart chicken broth
  • 1 pint heavy cream
  • Salt and pepper to taste


  1. In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.
  2. Add tomatoes and broth, bring to a boil, then reduce heat and simmer 20-30 minutes, or up to 45 minutes if time permits.
  3. After allowing soup to cool somewhat, purée in a blender or food processor until smooth, doing so in batches if necessary. For a much silkier texture, strain the purée before returning to the pot.
  4. Stir in cream little by little over over low heat, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper, and serve warm.