Chicken Florentine Artichoke Bake

Cold weather makes me want to cook warm things. I'm making this tonight.

Ingredients
8 oz. dried bow tie pasta
1 small onion, chopped
1 Tbsp. butter
2 eggs
1-1/4 cups milk
1 tsp. dried Italian seasoning
1/4 to 1/2 tsp. crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
1 14-oz. can artichoke hearts, drained and quartered
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp. paprika
1 Tbsp. butter, melted
Directions
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to 3-quart rectangular baking dish.

3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.

Yay! A new (easy) soup!

I used the last bit of my garden basil that hadn't been turned into frosty, fall crispness to make this soup. Torn from the pages of Fitness magazine, it boasted quickness, great taste and health - and it didn't disappoint on any! It literally took me under twenty minutes to prepare it, and everyone in my family ate their whole bowl (some even asked for seconds.) This one is definitely going into my regular rotation.

Irish Beef and Stout Stew

I recently said that I have been bored with food. I think part of that is that for the past month my family has been sick, and no one has had an appetite. This week I decided to make comfort foods in the form of soups and stews. This one rocked! Everyone in the family loved it, including my husband who is in the throes of sickness and hasn't wanted to eat anything. Oh, how I love it when I do something right!
(... and good news, this is a large recipe, so for those of you who like to cook now, freeze, and eat later...this is perfect!)

Ingredients
(Serves 10)
4 pounds beef chuck, cut into 1 1/2-inch cubes
1/4 cup all-purpose flour
2 cans (6 ounces each) tomato paste
2 1/2 pounds new potatoes, scrubbed
2 medium onions, cut into 1-inch pieces
2 cans (14 1/2 ounces each) reduced-sodium beef broth
1 can (14.9 ounces) Irish stout beer
10 garlic cloves, sliced
Coarse salt and ground pepper
2 boxes (10 ounces each) frozen baby peas, thawed
Directions
Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

Helpful Hint
To freeze, divide stew among airtight plastic containers. Freeze up to 3 months. Thaw overnight in refrigerator (or place containers under cold running water to release stew) before reheating.

Is it time for chili?

It's still warm outside, but there's something in the air that is making me expectant of fall. So, I'm making chili.

Three-bean Chili

Ingredients
1 15-oz. can no-salt-added red kidney beans, rinsed and drained
1 15-oz. can small white beans, rinsed and drained
1 15-oz. can very low sodium black beans, rinsed and drained
1 14-1/2-oz. can diced tomatoes and green chilies
1 cup beer or chicken broth
3 Tbsp. chocolate-flavored syrup
1 Tbsp. chili powder
2 tsp. Cajun seasoning
Dairy sour cream (optional)
Shredded cheddar cheese (optional)
Directions
1. In a 3-1/2- to 4-quart slow cooker combine kidney beans, white beans, black beans, undrained tomatoes, beer, chocolate syrup, chili powder, and Cajun seasoning.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Ladle into soup bowls and garnish with sour cream and cheese, if desired. Makes 4 servings.
(recipe from one of my clippings. click here for nutrition facts.)

It's Time to Bake a Pie

Oh. My. Good. Ness. There is nothing like a berry pie! The kids were excited because they got to have dessert and they were proud because they "helped" make the pie by picking all the berries. If you don't have a Mulberry tree, you can still make a berry pie. They are super easy with a lot of vitamins too!


Berry Pie
For the crust:
Cut 2/3 cup of shortening into 2 cups of flour until all the pieces are at least as small as peas. Push all of the flour mixture to one side of the bowl, and with a fork stir in 1 Tablespoon at a time of water until you have mixed in 6-7 Tablespoons. Moved the moistened dough to the other side of the bowl as you work. You will never get it all moistened. There will be some dry parts, but just try to make them stick to your dough ball. Don't stir or knead more than is absolutely necessary. Divide the dough into two equal balls. Wrap one up on plastic and put in the fridge until later. Roll the other one out on a floured surface to line the bottom of an un-greased pie plate.

For the filling:
Mix 1/2 to 3/4 cup sugar with 3 Tablespoons flour in a medium bowl. Add 5-6 cups of berries of your choice. Stir. Dump the whole mixture in your prepared pie plate.
Get out the other ball of dough. Roll it out on a floured surface and drape over the top of the pie. squish the edges together and trim the excess. Cut slits in the top. Baste with melted butter and sprinkle with sugar.
Cover the edges of the pie with foil to prevent over browning and bake in a 375 degree oven for 25 minutes. Remove the foil and bake for another 25-30 minutes or until the crust is golden. Cool completely on a wire rack.
Enjoy!

Resurrection Cookies

I've been wanting to make these cookies with the kids for a couple of years now, but something always happens on the day before Easter and I never get around to doing it. This year is no different because Emet is throwing up, so I sent the big boys to their grandparent's to keep them from getting it. Here's the recipe if you wanna try it:
Ingredients
1 cup whole pecans
3 egg whites
1 cup sugar
1 teaspoon vinegar
1 pinch salt
Directions
1. Read the whole recipe before beginning, try to do together Saturday night before Easter Sunday.
2. Preheat oven to 300 degrees.
3. You need: Mixing bowl, Wooden spoon, Bible, Zipper baggie, Waxed paper, Cookie sheet, Tape.
4. Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces.
5. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.
6. Read John 19:1-3.
7. Let child smell the vinegar.
8. Put 1 tsp into mixing bowl.
9. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink.
10. Read John 19:28-30.
11. Add egg whites to the vinegar.
12. Eggs represent life.
13. Explain that Jesus gave His life to give us life.
14. Read John 10:10-11.
15. Sprinkle a little salt into each child's hand.
16. Let them taste it and brush the rest into the bowl.
17. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.
18. Read Luke 23:27.
19. So far, the ingredients are not very appetizing.
20. Add 1 cup sugar.
21. Explain that the sweetest part of the story is that Jesus died because He loves us.
22. He wants us to know and belong to Him.
23. Read Psalm 34:8 and John 3:16.
24. Beat with a mixer on high speed for 11-15 minutes until stiff peaks are formed.
25. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.
26. Read Isaiah 1:18 and John 3:1-3.
27. Fold in broken nuts.
28. Drop by tsp onto waxed paper-covered cookie sheet.
29. Explain that each mound represents the rocky tomb where Jesus' body was laid.
30. Read Matt.27:57-61.
31. Put cookie sheet in the oven.
32. Close the door and turn the oven OFF.
33. Give each child a piece of tape and seal the oven door.
34. Explain that Jesus' tomb was sealed.
35. Read Matt. 27:65-66.
36. Go to Bed!
37. Explain that they may feel sad to leave the cookies in the oven overnight.
38. Jesus' followers were in despair when the tomb was sealed.
39. Read John 16:20 and 22.
40. On Resurrection Morning open the oven and give everyone a cookie!
41. Notice the cracked surface and take a bite.
42. The cookies are hollow!
43. On the first Resurrection Day, Jesus' followers were amazed to find the tomb open and empty.
44. Read Matt. 28:1-9.
HE HAS RISEN! HALLELUJAH!
recipe by Dianac.

A Dinner Side or a Snack

You've got to try this. I needed to use up that random can of kidney beans in my cupboard, but I'll bet it would be even better (although mine turned out sooo yummy and fabulous) if you followed the directions and used fresh beans.

Red Bean Dip

8 ounces dried kidney beans (scant 1 1/2 cups)
2 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 bay leaf
1 whole cinnamon stick
1/2 teaspoon coarse salt
2 teaspoons extra-virgin olive oil
1 medium onion, halved and very thinly sliced
1/3 cup plain nonfat yogurt, preferably Greek-style
4 cups baked blue corn chips (10 ounces)
Directions
Cover beans with at least 2 inches of water in a large bowl. Cover loosely, and let soak overnight at room temperature.
Drain beans; transfer to a medium saucepan. Add stock, herbs, spices, and salt. Bring to a boil, then reduce heat to medium-low. Simmer beans until tender, 15 to 20 minutes. Drain beans; reserve cooking liquid. Discard bay leaf and cinnamon stick. Let liquid cool completely.
Heat oil in a medium skillet over medium-high heat. Add onion; reduce heat to medium. Cook, stirring occasionally, until caramelized, about 25 minutes.
Pulse beans and 1/2 cup cooking liquid in a food processor until smooth. Add more cooking liquid if needed to reach desired consistency. Transfer to a serving bowl. Top with yogurt, then onions. Serve with chips. Dip can be refrigerated in an airtight container up to 3 days.
(from Everyday Food)

What's for Dinner?

I have finally gotten back into the kitchen this week after being sick and lethargic. My mom brought chicken and dumplings last week but other than that we ate a lot of fast food and frozen pizza. Yuck.
Last night I made chicken fried steak and twice baked potatoes (yeah, I know, not that healthy) but tonight I'm really looking forward to making this family favorite:
Italian Three-bean Chili

Ingredients
1 medium red onion, chopped (1/2 cup)
1 clove garlic, minced
2 tablespoons olive oil
1 15-ounce can tomato sauce
1 15-ounce can black beans, rinsed and drained
1 15- to 16-ounce can great Northern beans, rinsed and drained
1 14 1/2-ounce can diced tomatoes
1 cup frozen green soybeans
1 4-1/2-ounce can diced green chile peppers
1/2 cup water
1 tablespoon balsamic vinegar
1/3 cup sliced pitted ripe olives
2 tablespoons snipped fresh cilantro
Hot cooked rice, pasta, or couscous
Shredded mozzarella cheese (optional)

Directions
1. In a large saucepan cook and stir onion and garlic in hot oil over medium heat for 5 minutes or until tender. Add tomato sauce, black beans, great Northern beans, diced tomatoes, soybeans, chile peppers, water, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Stir in olives and cilantro. Simmer, covered, for 5 minutes. Ladle into bowls over rice, pasta, or couscous; top with mozzarella cheese, if desired. Makes 6 servings.
(from Better Homes and Gardens.)

A Safer Way to Play

Ever nervous about what is in your child's paint? Now you can make your own. Check out Nashville Green Mom's recipe for all natural finger paints or her recipe for all natural playdough.

Save your Spot

A lot of people have been talking about traditions that they have in their family for Christmas so I thought I would share one of mine. My mom has saved this magazine from 1980 and every year she drags it out and we make these gingerbread place cards. It's fun to have something to do together and everyone in the family is happy to get a special treat at their dinner (and at our house, breakfast) spot.

What's for Dinner?

My kids love this chicken dish and I am very glad because sweet potatoes are so good for them!

Moroccan Tagine
A tagine is a traditional North African stew that is slow cooked.
Prep time: 20 minutes
cook time: 60 minutes
1 tsp. olive oil
3 lbs. chicken (I like to use skinless thighs and skinless breasts)
1 medium onion, diced
1 tsp. each cumin, paprika, and pumpkin-pie spice
1 can (14 oz.) chicken broth
2 lbs. sweet potatoes, peeled and cut into chunks
1/2 cup golden raisins
1/4 cup toasted slivered almonds (optional)
Cilantro for garnish
1 box (10 oz.) plain couscous, cooked according to directions
1. Heat oven to 350 degrees. In large skillet, heat oil over medium-high heat. Brown chicken in batches, then transfer to a large baking dish. Add onion and spices to skillet and cook until onion is tender, about 6 minutes.
2. Add broth, sweet potatoes and raisins to skillet and bring to a boil. Pour over chicken in baking dish, cover, and bake 60 minutes. Transfer to a platter and sprinkle with almonds and cilantro. Serve with couscous. Makes 6 servings.

A Treat

I am home today with two sick kiddos, so I thought we all needed a little treat. I baked them some banana bread from the best banana bread recipe I have ever tried. It is from my mother's recipe files. Yum!


Sour Cream Banana Bread

3/4 cup butter
3 cups sugar
3 eggs
6 mashed bananas
4 & 1/2 cups sifted flour
3 tsp. baking powder
1 tsp. salt
1 cup sour cream
2 tsp. vanilla

Cream butter and sugar. Add eggs and bananas, mixing until blended. Fold in flour and then remaining ingredients in the order listed. Pour into two greased loaf pans and bake at 300 degrees for one hour, or until a toothpick comes out clean. cool on wire rack.

This bread is especially good with cream cheese!

What's for Dinner?

Lemony Zucchini, Chickpea and Lima Bean Salad


We had this salad from MSL this week and it was a total hit! It's a perfect side to pretty much any meat, or it would make a great lunch all by itself! Yum!
Ingredients
Serves 6
1/2 cup fresh or frozen lima beans, blanched
1/2 cup drained canned chickpeas, rinsed
1 zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
1/2 small red onion, halved and thinly sliced
2 to 3 romaine leaves, cut into thin strips
1 ounce Parmesan cheese, broken into small chunks (1/4 cup)
1 tablespoon chopped fresh basil, plus small sprigs for garnish
4 1/2 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/8 teaspoon red-pepper flakes
3/4 teaspoon coarse salt
Freshly ground pepper, to taste
Directions
Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil. Add lemon juice, oil, red-pepper flakes, salt, and pepper, and toss to combine. Garnish with basil sprigs.

What's for Dinner?

This recipe is from my Better Homes and Gardens Biggest Book of 30 Minute Meals. Sometimes I omit the chicken from the salad and serve this as a side dish.
Fruited Chicken & Brie Salad
3 tablespoons sugar
1/2 cup pecan or walnut halves
6 cups torn butterhead (Bibb or Boston) lettuce*
2 cups cooked chicken cut into strips
1 4 & 1/2-ounce round Brie, chilled and cut in small cubes
2 ripe pears, cut into thin wedges
1/2 cup bottled raspberry vinaigrette or other vinaigrette**


1.) Place sugar in a heavy med. skillet. Cook, with out stirring, over med. high heat until sugar begins to melt, shaking the skillet occasionally. Reduce heat to low. Stir with wooden spoon until sugar is a golden brown and completely melted. (This step happens pretty quickly, so DON'T burn the sugar!! If you do it tastes TERRIBLE!) Add nuts, stirring to coat. Spoon onto buttered foil to cool; break apart.
2.) Divide lettuce evenly among 4 dinner plates. Arrange chicken, Brie, and pears on lettuce. Drizzle with vinaigrette; sprinkle with nuts.

*Kroger sells a butter lettuce that still has a root ball still on it which makes it still alive and it is SOOO yummy! You can find it in the normal produce section.

**The dressing I love the most is T.Marzetti's Raspberry Cabernet Vinaigrette. It only has 70 calories per serving and contains no preservatives! Yay!

What's for Dinner?

I think I need some good week-end food.

Danish Burgers with Herb Caper Sauce and a Mod Salad Recipe
courtesy of Rachael Ray


2 pounds ground chicken
1 tablespoon poultry seasoning, a palm full
2 shallots, finely chopped
2 tablespoons Dijon mustard
5 button mushrooms, stems removed, finely chopped
1/4 pound Havarti with dill cheese, cut into 1/4-inch dice*
Salt and pepper
Extra-virgin olive oil, for drizzling, plus a couple tablespoons
1 cup sour cream
3 to 4 tablespoons fresh dill, chopped or snipped with kitchen scissors
3 to 4 tablespoons capers, drained - run your knife through them once
1 seedless cucumber, cut in 1/2 lengthwise, then sliced into half moons
1 small red onion, peeled and sliced
3 plum tomatoes, seeded then thinly sliced
1 pound sack washed baby spinach
2 to 3 tablespoons white wine vinegar
4 crusty poppy seed rolls or other burger buns of choice
2 large radishes, thinly sliced
1 sack gourmet potato chips, such as Terra Chips Onion and Herb Yukon Gold or Blue Potato chips

Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly. Score the meat with your hand marking 4 equal portions. Form each portion into large 1-inch thick patties.
Preheat a non stick skillet over medium-high heat. Drizzle extra-virgin olive oil over the patties and place them in the hot skillet. Cook 6 minutes per side until the patties are firm to the touch and cooked through.

While the burgers are cooking prepare the herb caper sauce and mod salad. In a small bowl, combine the sour cream, chopped dill and capers then season with salt and pepper.

In a salad bowl combine the cucumbers, half of the red onion, plum tomatoes and 3/4 sack of baby spinach. Dress the salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons extra-virgin olive oil to coat the salad lightly and evenly. Toss to combine and adjust salt and pepper, to your taste.

Split the rolls or buns. Place the burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across the bun tops. Add remaining sauce into the salad and combine to give your salad a creamy finish. Fancy chips finish the plate.

* TIDBIT
The colder the semi-soft Havarti with dill cheese is the easier it will be to dice it. Pop the cheese in the freezer while you prep everything else. Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze!

What's for Dinner?

Roast Chicken with Potatoes, Lemon and Asparagus
Courtesy of Everyday Food

This is so simple and good. I substitute olive oil for the butter. Scrumptious!


Ingredients
Serves 4
1 1/2 pounds new potatoes, halved
3 tablespoons butter, cut into small pieces
Coarse salt and ground pepper
1 package cut-up whole chicken (about 3 pounds)
1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme
Directions
Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

What's for dinner?

Pork chops make a great meal when you add these two side dishes.

Couscous with Apricot Vinaigrette

1 10-ounce box couscous
1/4 cup apricot jam or preserves
2 tablespoons white wine vinegar
3 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 scallions (white and green parts), chopped
1/4 cup (1 ounce) roasted almonds, chopped

Place the couscous in a serving bowl. Add 1 1/2 cups boiling water and stir. Cover tightly and let stand for 10 minutes.

Meanwhile, heat the jam in a small saucepan over medium heat or in a microwave on low until bubbling, 30 to 60 seconds. Remove from heat. Immediately add the vinegar, then the oil, and mix until combined. Season with the salt and pepper; set aside.

Fluff the couscous with a fork and stir in the scallions and almonds. Add the vinaigrette and toss. Serve warm.

Tip: This slightly sweet side dish is an ideal accompaniment to grilled or roasted pork or chicken. You can also drizzle the vinaigrette over rice or quinoa instead of couscous.

Yield: Makes 4 to 6 servings

NUTRITION PER SERVING
CALORIES 305(30% from fat); FAT 10g (sat 1g); SUGAR 6g; PROTEIN 7g; CHOLESTEROL 0mg; SODIUM 324mg; FIBER 3g; CARBOHYDRATE 47g

AND:
Green-bean and Feta Salad
Ingredients
Serves 8
2 pounds green beans, trimmed
Coarse salt and ground pepper
1/3 cup olive oil
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
2 cups quartered cherry tomatoes
1/2 cup sliced scallions
1/2 cup crumbled feta cheese
Directions
Cook beans in a large pot of boiling salted water until crisp-tender, 6 to 8 minutes. Drain in a colander; run under cold water to stop cooking.
Whisk oil with vinegar and mustard; season with salt and pepper.
Toss beans with vinaigrette, tomatoes, scallions, and feta.

What's for Dinner?

Creamy Asparagus Soup
Serve with a whole-grain roll and a piece of fresh fruit to turn this light starter into a filling meal.

Serves 4
1 lb asparagus, cut into 1-inch pieces
1 1/2 tsp butter
1 small onion, coarsely chopped
1/2 leek, trimmed of all but 1 inch of dark-green top, sliced
1 celery stalk, sliced
1/4 tsp salt
2 3/4 cups low-sodium chicken broth
White pepper
Pinch of nutmeg (optional)
1 tbsp pine nuts

Bring a medium pot of water to a boil; add asparagus (make sure water covers asparagus). Cook 5 minutes. Drain, reserving 1 cup asparagus water. Remove 16 asparagus tips; cut in half lengthwise; set aside. Heat butter in a medium saucepan over low heat until melted. Cook onion, leek and celery, covered, stirring occasionally, until soft but not brown, 10 to 16 minutes. Add salt. Add broth; bring to a simmer. Cook, partially covered, 8 minutes. Puree broth mixture, asparagus (not tips) and reserved asparagus water in a blender, in 2 batches. (Remove center part of blender lid to prevent hot liquid from bubbling over. Instead, hold a folded dish towel over hole in cap.) Return pureed soup to pot; heat until it just reaches a simmer. Season with pepper and, if desired, nutmeg. Cover; remove from heat. In a small pan, toast pine nuts over medium-low heat, shaking pan occasionally, until nuts are fragrant and browned in some spots, about 6 minutes. Season nuts with salt. Divide soup among 4 bowls; top each with 8 asparagus-tip halves and toasted pine nuts.

The skinny 93 calories per serving, 4.2 g fat (1.4 g saturated), 10.3 g carbs, 3 g fiber, 6.5 g protein