Spring

Quarter Year Thoughts

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We are a little over a quarter of the way through the year, and I can finally see some green popping up, and smell sap boiling, which means that the change of the seasons are upon us. I can’t tell you how excited I am for spring, and the rejuvenation that comes with it. I am in a place where I really need to make some serious changes and spring is always a good time for that. Needless to say I haven’t been doing well with my one little word lately.

I spoke a bit before on how last year was what I consider to be a middle year. While nothing exceptional happened, nothing terrible happened either. In the summer and fall of last year got lazy on my fitness and the craziness that has been this New Year has only made that worse. This causes a bigger problem than just being out of shape. I have always been someone who remained physically active my entire life, and I have found in the last 6 or so months that I haven’t been that my entire life seems to be slowly falling apart. I know I’m dramatic, but hear me out.

My body is in a constant state of aches. Really how is that possible? My shoulders are tense, which causes ridiculous headaches, my calves are always sore, and my knee has started to bother me if I sit too long. Let’s not even talk about my lower back, or my feet. Oh! And the zits, dear god the zits, they are taking over! All this I’m sure contributes to the poor mood I have been in for the last couple months, but I really think the lack of actual activity is causing
that more so. I need to feel some endorphin’s man.

I also need a salad. We do eat salad all year round, because grocery stores supply that, but man what I wouldn’t give for a nice vine ripe tomato and fresh crisp veggies! I love that we have so many veggies in our freezer but I really want to start eating fresh home grown food again. Aside from the veggies I need outdoor time. This summer we weren’t able to go camping or hiking as much as we usually do, and this winter was so incredibly cold that it stopped us from doing much of anything. I feel like I’m going crazy and I can’t wait to get out to the woods!

I guess what I’m trying to say with all this is I haven’t been happy for a while. I need to check back in with my one little word and get back on track. I’m excited that spring is here, and I’m finding the motivation I need again. Besides I have a wedding dress to fit into!

How are you doing with the your goals this year? Are you excited for spring?

10 Amazing New Recipes to Try this Spring!

By Jessica

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You have heard me (read me?) talking about how excited I am
for spring for a while now, so I thought it might be a good idea to share a
bunch of really awesome recipes that I’m excited to try for spring. Enjoy!!

Asparagus Spinach Pesto Pasta with Blackened Shrimp

Spring Vegetable Couscous

Buttered Radish and Ricotta Toast

Smashed Twice Cooked Potatoes with Leeks and Green Garlic

Spinach Artichoke Chicken Casserole

Lemon-Pepper Chicken with Artichoke Salsa and Roasted Asparagus

Balsamic Strawberry and Chicken Pizza

Bacon & Asparagus Carbonara

Asparagus and Gruyere Tart

Grilled Ramps with Sherry Ramp Vinaigrette

Spinach Artichoke Chicken Casserole

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

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.

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

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

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

Preheat the oven to 425.
In a large skillet heat oil over medium high heat and sauté the onions for one minute.
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.
Add the artichoke hearts and spinach and cook, while stirring until the spinach has wilted.
Remove from heat and stir in pasta, sour cream, cream cheese, and parmesan until well
combined.
Transfer to a greased baking pan and cover with mozzarella cheese.
Bake in the oven until the cheese has begun to brown, about 10-15 minutes.
Serve immediately.

Similar Recipes:

Spinach Pesto Pasta

Green Cream of Chicken & Rice Soup

One Pan Spinach Artichoke Pasta

Recouping with an Early Summer Abundance Bowl

By Jessica

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Despite the craziness of our July Fourth holiday we still manage to indulge.
Some of us really enjoyed the John Daily’s, maybe even a little too much; we
won’t talk about that though, I was having a good time. There was also lots of
food, as there always is at these kinds of things. Hamburgers, hotdogs,
sausages, bowls and bowls of creamy macaroni and potato salads, brownies, baked
beans, a friends signature cocktail meatballs, chips upon chips and dips are
just a few of the things on the list of indulgences.

After all of the cocktails and heavy food both Chuck and I were in
need of something with a little more freshness to it; you know something with
some green.

Luckily when we got home our gardens were over flowing. There was broccoli
that desperately needed to be cut, radishes that needed pulling, more lettuce
than we could ever hope to eat, and peas galore. There were even a few tomatoes
ready to be eaten, but they didn’t make it out of the garden, my tummy couldn’t
wait.

With all this fresh bounty I decided to make a very simple meal,
with mostly raw ingredients. I really love the concept of these wonderbowls
that Sarah from My New Roots has been posting; just using whatever you have on
hand, that is in season, and fresh and tossing it together into a big bowl for
the taking.

I made some wild rice with half water and half vegetable broth to
add some heft, and a bit of saltiness to the bowl; we wanted this thing to be
filling after all. I also added an apricot that I picked up from an organic
farm stand at a rest stop on the highway. There are some benefits to having to
take a day trip here and there for work. I also got some dried corn and kale chips
and dilly beans (so good!).

Chuck claims that it doesn’t need dressing but I’m sure there is a
few who would disagree. So I’m adding the recipe for the simple dressing that I
made, despite us not using it. The cool thing about this dressing is that it
can very easily be used as a marinade on chicken or seafood as well.

Simple Garlic and Ginger Dressing

½ cup reduced sodium soy sauce

2 tbsp rice vinegar

2 cloves crushed garlic

1 tsp ground ginger

1 tbsp honey (or agave syrup)

Whisk all ingredients together and serve. Will
keep in the fridge for about a week.

Garden Step 2 Complete

By Jessica

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Last weekend was Memorial Day weekend; the “official” start
to gardening in the Northeast according to the farmer’s almanac, and everyone I’ve
ever talked to about it. So this was the weekend we decided to put some time
into the garden. Step one having been completed in my excitement long ago.

I had already planted some lettuces, peas and Swiss chard,
since they tend to be good with the cooler weather. We went to a local green
house and picked up some cabbage, broccoli, herbs, tomatoes, and flowers. I
grew everything else from seed. I have never grown cabbage or broccoli, and
have not had good experiences starting tomatoes. We are hoping to get a few
more tomatoes, and what have you from Poppa Chuck. He always starts things from
seed and has lots more than can fit in his garden.

As far as herbs go I got some parsley, basil, oregano, dill,
rosemary and thyme. The end of last year had some weird weather that killed off
quite a bit of my perennials, including dill, and oregano. I never seem to have
good luck with rosemary. I don’t know what the issue is; it just doesn’t seem
to like me. This is plant no. 4, maybe the 4th time is the charm? If
anyone has any rosemary tips please share in the comments. I would really love
any help I can get.

Right now everything is in place and flourishing. This weekend I plan to do a bit of thinning in the pea, and lettuce sprouts. They desperately
need it, and the idea of a sprout loaded salad sounds divine!

Do you have any favorite garden plants? Maybe even a small herb garden? What are your favorite things to grow?

Spring

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