Tag Archives: casserole

Here comes Fall! Recipes + Tunes

23 Sep

Today is the first day of fall – my favorite season. And no, not because of pumpkin spiced anything (have advertisers gone nuts with that obsession or what?) I actually love maple flavor better than pumpkin. There is nothing like the crisp snap of the air here in Wisconsin, the fired-up feeling on Saturdays when the Badgers play at home and the leaves begin changing at their own free will.

More than anything, I wish I was up north. If it were up to me, I’d be up there from October 1 straight-time until December. I just can’t take the drives up there for granted. To me, they are awe-inspiring! The turkeys scavenging for who-knows-what along side the road, the crops getting ready to be harvested and the big moon highlighting it all. But we’re starting to renovate the cabin up north so we’re going to be MIA up there for a little while.

Here are two recipes I’m going to be trying this weekend and what we’ll be listening to while making them.

I think you’ll like this playlist, it’s what you want to be listening to as the temps drop, sweaters come out again and you can smell the waft of the casserole coming from the oven. Maybe play some cards too. ROF is beating me by a couple of hundred points right now which is downright depressing but I keep going back for more torture.

Why don’t you join me in making these recipes? We’ll all post our pics on FB or IG and we’ll give ourselves ratings on what we thought. OMG fun times ahead…

photo courtesy of Half Baked Harvest

(#1) BROCCOLI CHEDDAR CHICKEN + RICE CASSEROLE

I love this food blogger and excited for her new cookbook to come out! Half Baked Harvest is Tieghan Gerard and her blog and IG is awesome. I’m going to try this recipe this weekend because it combines 4 things I love the most: broccoli, cheese, rice and it’s a casserole. Not that I don’t love chicken but I am just indifferent towards it (sorry, chicken.) Casseroles are the best – we just had a delicious one at my Aunt Sally’s house in Long Beach, California. After I make this I’m going on a diet.

(#2) MORNING GLORY MUFFINS

So, now that I’m on this diet, I’m going to have one of these for breakfast. But will probably slather butter all over it. There I go predicting my behavior again! I’m actually not familiar with this blogger yet but stumbled upon this recipe and thought I’d try it. Does this float your boat? I like the whole hodge-podge mess of ingredients in here. Let’s give it a roll this weekend.

fall muffins
Here is my playlist. It’s pretty awesome, if I do say so myself. And I do.

ENJOY!

Chicken Florentine Artichoke Bake Recipe

3 Oct

Who doesn’t need a wonderful, delicious chicken casserole recipe right about now?  I know I do!  As the weather here in Madison gets colder (and wetter!) – nothing seems to warm you up like a good old-fashioned casserole.  Am I right or am I right? 

Don’t let a big casserole intimidate you.  Is it only the 2 of you?  Cut this recipe in half and make in little ramekins.  

This recipe is my sister-in-law, Susan’s recipe and it’s adapted from Better Home & Gardens.  

 

Chicken Florentine Artichoke Bake

6 servings

GET IT:

bow tie pasta – 8 ozs

onion – 1 small, chopped

eggs – 2

butter – 2t

milk – 1 1/4c

crushed red pepper – shake

dried Italian seasonings – shake

chicken  -2 c cooked + chopped

monterey jack cheese – 2 c, shredded

artichoke hears – 14 oz can

spinach – 10 oz, fresh

oil-packed sun-dried tomatoes – 1/2 c drained and chopped

panko  bread crumbs – 1/2 c

paprika – 1/2 Tsp

parm cheese – 1/4 c

MAKE IT:

Preheat oven to 350.  

Cook pasta according to directions, drain. 

In a medium skillet cook onion in 1 tsp of butter over medium heat about 5 minutes, stirring every so often.  remove from heat, set aside.

In a bowl, whisk together eggs, milk, seasoning, salt, pepper, and crushed red pepper.  stir in chicken, cheese, artichokes, spinach, tomatoes, half of the parm cheese, pasta and onion.  get in there with your hands and stir it up – a spoon can’t do it justice! transfer to a 13 x 9 baking dish.

Fix a glass of wine.

Bake this baby, covered for 20 minutes.  

In a small bowl, combine remaining parm cheese, bread crumbs, paprika, and 1tsp butter melted.  sprinkle mixture over pasta.  Bake for 10 minutes more until golden!

WATCH IT:

Here is Susan showing how to make it!

adapted from better homes and garden

cook it: chicken florentine artichoke bake

21 Jul

cook it

thank god the weekend is almost here.  i’m ready for it.  while i haven’t been traveling too much this month, i find it hard to work from home.  anyone else think that as well?  i seems i need people, action and inspiration.  that’s why it was so much fun to have my sister-in-law hang out for a while this summer.  we had a lot of fun together.  we cooked up a storm, both at home and while taking a cooking class at sur la table.  

this week’s episode of COOK IT is a casserole and it’s perfect to make on sunday.  just saying that word, casserole,  is comforting.  one dish of love wrapped up with all the things i love.  pasta, artichokes, spinach, sun-dried tomatoes, paprika.

just kidding, who loves paprika?

Cook

chicken florentine artichoke bake

6 servings

get it:

bow tie pasta – 8 ozs

onion – 1 small, chopped

eggs – 2

butter – 2t

milk – 1 1/4c

crushed red pepper – shake

dried italian seasonings – shake

chicken  -2 c cooked + chopped

monterey jack cheese – 2 c, shredded

artichoke hears – 14 oz can

spinach – 10 oz , fresh

oil packed sun dried tomatoes – 1/2 c drained and chopped

panko  bread crumbs – 1/2 c

paprika – 1/2 tsp

parm cheese – 1/4 c

do it:

preheat oven to 350.  cook pasta according to directions, drain.  in medium skillet cook onion in 1 t of butter over medium heat about 5 minutes, stir every so often.  remove from hear, set aside.

in a bowl, whisk together eggs, milk, seasoning, salt, pepper and crushed red pepper.  stir in chicken, cheese, artichokes, spinach, tomatoes, half of the parm cheese, pasta and onion.  get in there with your hands and stir it up – a spoon can’t do it justice! transfer to a 13 x 9 baking dish.

fix a glass of wine.

bake, covered for 20 minutes.  in a small bowl combine remaining parm cheese, bread crumbs, paprika and 1t butter melted.  sprinkle mixture over pasta.  bake that puppy for 10 minutes more until golden!

eat it!

here is susan showing how to make it!

adapted from better homes and garden

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