Sweet Love and Ginger

Pasta

Spinach Artichoke Chicken Casserole

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An easy and healthy spring recipe for Spinach Artichoke Chicken Casserole.

Spinach Artichoke Chicken Casserole Recipe
You guys I looked out my window today and actually saw some green grass. Like living green grass!
If you don’t live in the frozen tundra that is the northeast, you probably don’t understand my excitement. Let me explain: this winter was hard. I mean aside from the typically short days and snow, it was ridiculously cold. Entire weeks were spent in below freezing temperatures, to the point where going outside for more than 10 minutes actually became dangerous.
It was hard on all of us cooped up indoors hoping for just a 25-degree day so we could spend some time outside without feeling like our face was on fire.
Anyway, I digress.
Spinach Artichoke Chicken Casserole Recipe
I want to celebrate the green.
I want to celebrate the birds I’m beginning to see poke coming out, and the long-lost sun that I have failed to have seen due to work.
What better way to celebrate than a new twist on one of my favorite dishes? Spinach Artichoke dip is a huge favorite of mine and something I start to crave right as spring starts to come around. As evidenced by a very similar recipe I posted just shy of a year ago today. Remember that? One pot Spinach Artichoke Pasta? While this isn’t a one pot meal, it’s awfully close. It’s also super satisfying, and the perfect way to invite some spring into your home!
Spinach Artichoke Chicken Casserole Recipe
Spinach Artichoke Chicken Casserole
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves of garlic, minced
  • ½ lb boneless skinless chicken breast, cut into bite size
  • pieces
  • Salt and pepper to taste
  • 1 (13.5 oz.) can artichoke hearts, drained, & chopped
  • 5 oz of fresh baby spinach
  • 12 oz penne pasta, cooked according to package instructions
  • 1 cup low fat sour cream
  • 4 oz low fat cream cheese, softened
  • ½ cup Parmesan cheese
  • 1 cup mozzarella cheese
Instructions
  1. Preheat the oven to 425.
  2. In a large skillet heat oil over medium high heat and sauté the onions for one minute.
  3. Season the chicken with salt and pepper then add the garlic and chicken to the pan and cook, tossing occasionally until the chicken is browned on all sides.
  4. Add the artichoke hearts and spinach and cook, while stirring until the spinach has wilted.
  5. Remove from heat and stir in pasta, sour cream, cream cheese, and parmesan until well
  6. combined.
  7. Transfer to a greased baking pan and cover with mozzarella cheese.
  8. Bake in the oven until the cheese has begun to brown, about 10-15 minutes.
  9. Serve immediately.

 Similar Recipes:

Spinach Pesto Pasta

Green Cream of Chicken & Rice Soup

One Pan Spinach Artichoke Pasta

Panera’s Soba Noodle Broth Bowl with Chicken – Copy Cat Recipe

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Also, check out my new recipe for Panera’s Southwest Chicken Tortilla Bowl.

 

Panera’s Soba Noodle Broth Bowl with Chicken

I really like Panera mainly because fresh bread is amazing, but their paninis and soups are pretty great as well. They recently came out with these broth bowls, and let me tell you I am in love with them. I knew immediately I had to recreate something similar at home.

You guys, it was the best idea that I ever had.

These broth bowls are AMAZING!!

I have made the same basic thing about 10 or 15 times in the last couple weeks (ok maybe I’m exaggerating a little, but still I made them a lot).

Panera's Soba Noodle Broth Bowl Recipe with chicken

Also can we just take another minute to talk about the marinade on this chicken? I know I recently wrote a whole post about its wonder, but I just feel like it needs to be said again. It’s amazing!

Ok back to broth bowls here.

I really think there is nothing better for winter than a nice steamy bowl of soup, and I like that this recipe includes so many vegetables. It is hearty filling, and healthy. What more could you ask for?

The recipe looks way more complicated than it is, so don’t let it scare you. Looking at the ingredient list on Panera’s site had my head spinning so I did “dumb” it down a bit to make it way easier and more accessible for the home cook.

I would love it if you guys could try this recipe and let me know how you think it compares to the original. Please, please, please. It would mean the world to me!

Panera's Soba Noodle Broth Bowl Recipe with chicken

For those things that are hard to find in the grocery store: Yellow Miso, Sesame Oil, & Soba Noodles.

Panera’s Soba Noodle Broth Bowl with Chicken – Copy Cat Recipe

  • 2 Boneless skinless chicken breasts
  • ⅓ cup Lemon Pepper & Herb Marinade ((Link Below))
  • 2 tsp sesame oil*
  • ½ a small yellow onion
  • ½ cup sliced mushrooms (shitake, or cremini work nicely)
  • 2 tbsp soy sauce
  • 1 tsp brown sugar
  • 2 tsp sriracha plus more to taste
  • 1 medium carrot (peeled and julienned)
  • 4 cups chicken broth
  • 2 cups water
  • ½ cup yellow miso
  • 8 oz soba noodles
  • ¼ cup red cabbage (sliced thin)
  • ½ cup Napa cabbage (chopped)
  • 1 cup loosely packed fresh baby spinach
  • ½ tsp sesame seeds
  • 1 tsp chopped cilantro (for garnish)
  1. In a sealable container combine the chicken and marinade and toss to coat. Set aside to marinade for about 30 minutes (or overnight).
  2. Place the chicken on a preheated grill or sauté pan and cook, basting with leftover marinade for 8-10 minutes a side. When cooked through the chicken will be firm, opaque and when poked with a fork the juices will run clear.
  3. Remove from heat and set aside before cutting. Meanwhile heat oil over medium heat and sauté the onions and mushrooms, until they have begun to brown and caramelize, about 6 minutes.
  4. Stir in the soy sauce, brown sugar and sriracha until well combined.
  5. Add the carrots and cook for another minute before stirring in the broth, water and miso. Cook gently stirring until the miso has fully dissolved.
  6. Add in the cabbage and soba noodles and cook until the noodles are just tender, about 5 minutes.
  7. Stir in the spinach and ladle into individual bowls.
  8. Slice the chicken and place on top garnished with sesame seeds and cilantro to serve.

Find the Pantry Lemon Pepper & Herb Marinade Recipe here.

Similar Recipes:

Evelyns-Pasta-2

Evelyn’s Pasta from Cheesecake Factory

Pantry Lemon Pepper & Herb Chicken

Pantry Lemon Pepper & Herb Chicken

Panera’s SW Chicken Tortilla Bowl

Recipe Redo: Risotto Style Pasta

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 This is a recipe for my favorite pasta dish, cooked risotto style to make a creamy and delicious sauce.
This is a recipe redo; because the original recipe I posted way back when I first started this blog never had any pictures. This recipe so deserves pictures. Also I realize that it is Friday and I am posting a recipe that is not a cocktail. You will forgive me I hope. This recipe has been on my mind and it’s my blog. So there!
Ok now that that is out of the way let’s just get back on track here and talk about the recipe. It’s a pretty simple recipe that I saw Rachel Ray make circa 2009 (Sorry I cannot find the recipe now). I adapted my own version of it and it became a signature for me. It in fact is the main reason this blog started, since it was this recipe that my college roommates most often texted me for.
Now you may be asking why this is such an amazing recipe since it has such simple ingredients. Well let me tell you that the final flavor is anything but simple. I have always been a fan of light and complex flavors, and this dish is the perfect culmination of that.
Good wine, and fresh ingredients make all of the difference. Please for the love of everything use good wine. It should be wine you would drink yourself, wine you love to drink, that is full of body and flavor; otherwise the entire thing will be a waste. The same thing goes for the cheese. Good strong Parmesan will take this dish to another world, so don’t skimp on that either. The never-spoil stuff
from the pasta isle is not where you want to be, the cheese isle man with all the fancy stuff that’s where the Parmesan for this recipe should come from.
Ok I’ll stop lecturing now and get on with the recipe.
Follow my advice when you make this and I promise it will become a favorite in
your home too.
Recipe Redo: Risotto Style Pasta
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1 tbsp extra virgin olive oil
  • ½ a yellow onion, peeled & chopped small
  • 4 cloves of garlic
  • 1 cup dry white wine
  • 1 (16 oz) box uncooked rotini, or gameli pasta
  • 3 cups Chicken or Vegetable broth
  • 1 cup peas (Frozen or fresh)
  • ¼ cup fresh grated Parmesan cheese
  • ¼ cup milk
  • salt & pepper to taste
Instructions
  1. In a large skillet heat the oil over medium high heat.
  2. Add the onions and sauté onion for one minute or until soft.
  3. Add the garlic and cook for an additional minute.
  4. Stir in the wine and allow reducing to half, about 3 to 4 minutes.
  5. Add ½ cup of broth and mix well.
  6. Add pasta and toss to coat, add another cup of broth and cover. (You want to keep a thin liquid barrier between the pasta and the bottom of the pan, to allow for steaming, but keep it from sticking to the bottom).
  7. Continuously add broth and toss pasta, while still slightly hard (not quite aldante) add frozen peas. Cover and continue to cook.
  8. When al dente, and peas are soft turn off heat. Add milk sprinkle with Parmesan cheese and toss again, until well coated.
  9. Adjust seasonings and serve immediately.
Shrimp and Sundried Tomato Cream Sauce Pasta

Shrimp and Sundried Tomato Cream Sauce Pasta

Pesto Cream Sauce Pasta with Tomatoes

Pesto Cream Sauce Pasta with Tomatoes

Evelyn's Favorite Pasta Cheesecake Factory Copycat

Evelyn’s Favorite Pasta Cheesecake Factory Copycat

 

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15 Minute Lo Mein

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So I’ve been really into Asian food lately.

It seems like I go through ethnic spurts every few months. This time last year it was all things German (evidenced here, here, and here). Over the summer it was Mediterranean food (note here, here, here, and here), then Indian food (this is the only one that made it to the blog, I have a lot to learn with Indian spices).
So lately I have been learning how to make homemade wonton soup, ramen, and sticky chicken. Some things may be showing up here in the near future, be prepared.
Today I want to talk about easy lo mein. This is one of those recipes that have been my go to lately since Chuck has been away for work for whole weeks at a time. I like it because I can add, chicken, shrimp, beef or whatever else I feel like and have a totally different flavor profile. I usually make the lo mein and serve it to myself with a side of steamed veggies. This way I can get to meals out of this recipe, who doesn’t want an awesome hot lunch the next day?
So the cooking time on this is actually way less than 15 minutes, however I’m calling it 15 minutes because I’m counting the time it takes to cut the vegetables. If you wanted to make this entire thing in say, 5-10 minutes you could opt for frozen stir fry mix. I’ve totally done this, more than once.

 

15 minute Lo Mein (Serves 1)
1 tbsp low sodium soy sauce
1 tsp sesame oil
1 clove of garlic, crushed
½ tsp ground ginger
Pinch of sugar
½ tbsp canola oil
½ cup shredded cabbage
½ cup bean sprouts
1 small carrot, julienned
½ a small red pepper, julienned
½ cup sliced mushrooms
½ cup snow peas
1 scallion. Julienned
3 oz lo mein noodles
1 cup broth
Toasted sesame seeds for garnish (optional)
 

In a small bowl whisk together soy sauce, sesame oil, crushed garlic, ginger, and sugar. Set aside. Heat oil in a large skillet over medium high heat. Add in all vegetables, except the dark green parts of the scallion, and the snow peas. Turn the heat to high and cook for one minute while tossing the vegetables. Stir in the broth and noodles then cover and cook for 3-4 minutes. Add the snow peas. Stir in sauce mixture and toss. Cook until the liquid has evaporated and all of the veggies and noodles are coated, about 1-2 minutes. Remove from heat and top with dark green parts of scallion, sesame seeds and serve. 


PS: Tomorrow is Thanksgiving and around here things are busy, what with the NaNoWriMo Challange and all, so I have opted to take the next few days off. I will be back on Dec. 1 with the usual Recently Post. Have a good weekend!

Duck Ragu

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Duck Ragu

This is the time of year that many of us back woods,
redneck, country (insert name you prefer here) women are very familiar with; the
season when all the men in our lives that are of age virtually disappear. Some
of us have significant others who also travel for work as well and so it seems
we are living the single lady (or mother) life for a while.

It’s hunting season.
And while Chuck does make an effort to stay home long enough
on a Friday night for some dinner and a conversation before heading off, I don’t
get to see him much these days. All of course is forgiven when he comes home
with such precious things as fresh duck. It’s one of those items that you would
be over the moon lucky to actually find, let alone be able to pay for.
I opted to make a duck ragu, because this bird like so many
other wild birds had a long physical life and was a bit tough. Allowing the
ragu to simmer low and slow for a while really did the trick for making this wonderfully
tender and delicious.
Duck Ragu
Duck Ragu
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 1 tbsp butter
  • 1 duck, deboned, and skinless
  • 1 onion, chopped
  • 1 cup chopped crimini mushrooms
  • 3 cloves of garlic, minced
  • 2 tbsp tomato paste
  • ½ cup red wine
  • 1 cup diced tomatoes
  • 1 cup chicken stock
  • 1 tsp orange zest
  • ½ tsp ground cinnamon
  • Pinch of nutmeg
  • Salt & pepper to taste
  • 1 lb parppedelle pasta cooked aldente
Instructions
  1. In a large skillet melt the butter over medium high heat.
  2. Add the duck to the pan and brown the duck on all sides, then remove the duck
  3. and set aside.
  4. Reduce the heat to medium and stir in the onion, and mushrooms.
  5. Cook stirring occasionally until they are tender and golden. Add the garlic,
  6. tomato paste, and cook for another minute, stirring continuously.
  7. Add the wind and bring it to a simmer until it reduced to half, about 3 to 4 minutes.
  8. Add the tomatoes, broth, zest, and spices, stirring well to combine.
  9. Add the duckback to the pan and bring to a simmer. Cover and cook for 30 to 40 minutes.
  10. With forks shred the duck meat and stir it in to the sauce until it is wellcombined. Serve over warm pasta.

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