Chicken and Spinach Lasagna

This post is dedicated to my brother Andy,and his fiance, Stephanie.  Less Andy and more Stephanie - since she mentioned about 5 times a couple of weeks ago that I needed to pick this back up.

I've thought about food blogging since my last post on November 17, 2013 and truth be told, it just seemed so....hard.

And, time consuming.

And, UGH!  

If you like comfort food, then make this.  Just be prepared that you do need a little time on your hands to fully execute the preparation.  I gave myself a full hour for prep because I have a wicked small kitchen and needed to wash dishes along the way.

This recipe works for a 9x13 pan, but it can be doubled (and tripled) for bigger pans to fit your needs.

Chicken and Spinach "White" Lasagna

3 boneless, skinless chicken breasts

1 bag of fresh baby spinach (or you can use frozen spinach)

2 garlic cloves

1 medium onion, diced

1/8 tsp pepper flakes (optional)

2 tbsp olive oil

1 quart of whole milk

1 stick butter

1/2 cup flour

1/4 tsp nutmeg

1/4 tsp white pepper

1 box of ready to use, no boil lasagna noodles

4 cups mozzarella cheese

1 cup of parmesan cheese

1 large container of ricotta cheese 

1-2 eggs

salt and pepper

parsley, dried or fresh

In a stock pot, boil chicken breasts until done all the way through.  Set aside to cool.  Once cooled, shred chicken, and set aside.

In a large skillet, heat olive oil and add onion and garlic, sauteing until onion has softened and garlic is fragrant.  Add washed baby spinach, and saute until wilted.  Season with salt and pepper.  Add hot pepper flakes, if desired.  Set aside.  (Remember, spinach is mostly water - - and that big bunch you start off with is going to basically look like a single serving...but a little goes a long way.  If you really like spinach, double that shit.)

To make the "white sauce," aka béchamel sauce:

Melt butter is large sauce pan.  Once butter is melted, add flour and whisk.  Allow to cook until mixture takes on a nutty smell, and the roux darkens slightly.  Slowly add milk while whisking, and stir every couple of minutes until the mixture thickens.  This will happen when the mixture comes to a boil.  Season with salt and pepper, and add nutmeg.  Remove from heat.

In a large bowl, combine ricotta and 1-2 eggs to form a smooth, spreadable cheesy, messy glob of goodness.

Time to assemble this mass of chicken and cheese.

Layer one: Spoon some of the béchamel into the bottom of a 9x13 pyrex dish.  Lay down a layer of no-boil lasagna noodles.  Layer half of your cooked chicken.  Spoon a third of your ricotta on top of your chicken.  Top with mozzarella and parmesan.

Layer two:  Lay down a layer of no-boil lasagna noodles. Spoon some of the béchamel over the noodles.  Add all of your spinach mixture. Spoon a third of your ricotta on top of your spinach.  Top with mozzarella and parmesan.

Layer three: Lay down a layer of no-boil lasagna noodles. Spoon some of the béchamel over the noodles.  Add the rest of your cooked chicken. Spoon a third of your ricotta on top of your chicken.  Top with Spoon some of the béchamel over the noodles. 

Layer four, and final (for me, at least): Lay down a layer of no-boil lasagna noodles.  Spoon some of the béchamel over the noodles. Top with mozzarella and parmesan.  Sprinkle some parsley on top, just to make it look pretty.  Cover with foil, and bake - or keep in your fridge for a day or two and bake off another time.

Bake that bad boy for about an hour at 350 degrees, covered.  Remove foil during last 20 minutes to brown the top.  Let sit about 15 minutes before serving.

So, normally I would have a lovely picture to share, but since this was made for a funeral and taking a photo didn't seem proper, you will have to use your imagination!  

If you make this, beware - you do not need to serve big, giant helpings.  This recipe, as is, will make about 9-12 filling servings.  You can also freeze portions.  Just chill and cut, and either place in a freezer bag, or a tupperware container.

It is best to reheat in the oven, but the microwave will do a fine job as well.

Fried Rice - why order takeout?

I don't know why, but New Years day always makes me crave asian food. Why is this?! Someone please explain!!! Actually, let me think about this for a moment...it could be because New Years is a turning point in America's healthy brigade, and all I can think about (besides the fact that I will not be able to find a parking spot at the gym) is that I want something salty that will give me cankles, high blood pressure and make me hungry a couple of hours later! I've tried my hand at a couple of "asian inspired" dishes throughout the years, but my fried rice has become a staple.

I don't know why more people don't make fried rice at home?! It's easy, and if the rice is already cooked - and left over from your pork chops and applesauce dinner - fast to prepare. It can also be very substantial and satisfying because you can load it with as many vegetables and lean protein as you want! Really, you are limited by your own imagination.


I like making it at home because I like to keep the crunch in my vegetables - something my mother never believed in growing up! A mushy piece of broccoli makes me want to run towards the front door kicking and screaming about the monstrosity of it all. It's funny how I said "growing up" as if her mushy veggie love doesn't still appear to this day. Someone take away her steamer!!!! Or, give her a new kitchen timer that clips to her apron that doesn't go over 6 minutes.

FRIED RICE

2 tbsp vegetable oil
4 large eggs
1 cup onion, chopped
2 garlic cloves, finely diced
1 tsp freshly grated ginger
2 cups of prepared, cooled white rice of your choice*
1 cup cooked and cubed pork or beef
1/2 cup soy sauce, or ginger flavored soy sauce (whatever suites your palette)
1 tsp sesame oil
1 cup frozen peas
1 cup grated carrot

In a large WOK, or skillet heat 1 tbsp of vegetable oil over medium high heat. Add eggs and stir until they form a soft scramble. Remove eggs from WOK and set aside.

Heat remaining vegetable oil over medium high heat. Add onion, garlic and ginger and saute until fragrant, about 2-3 minutes. Add rice and meat, stirring to combine. Add soy sauce and sesame oil, and cook through. Before serving, add frozen peas (they will defrost with the heat of the rice), reserved scrambled egg and carrots. Serve.


That's it...about 10 minutes in prep, total. I've seen fried rice with lots of different kinds of vegetables, seafood and meats...but this happens to be my favorite combination. Oh, and the leftovers are AMAZING!!!

*I use Jasmine rice for all of my rice needs. It's the only kind of rice that I don't seem to burn, and I like the way each individual piece of rice stands on it's own and doesn't clump up or stick.

How To - fluffy gnocchi

The word gnocchi may derive from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle...and it's easy to see why, because that's exactly what these tasty little potato dumplings look like. For years I have been purchasing pre-made vacuum packed gnocchi at the grocery store, and it's so silly! Gnocchi are fairly easy to make, and taste a hell of a lot better when made with your own two hands, and not vacuum packed, to sit on a shelf for god knows how long. Although I try not to think about it, I do wonder how many chemicals it takes to keep the egg in them from going bad while sitting on said shelf. Hmmmmm....barf.

Gnocchi are often the served as an alternative to soups or pasta in some Italian eateries. I prefer them to be the star of own soups, which then enable those soups to become more of a meal of substance.

Contrary to popular thought - and what the Food Network has been pounding into my head for years, which is why I've never made them before - you DO NOT NEED a potato ricer. A fine strainer and a spoon will do the job quite nicely, and since most home cooks have them at their disposal already, there's no need to take a trip to the local kitchen supply store. Who has that kind of expendable income now-a-days anyway?!

I think it's pretty amazing that you can take 3 simple, everyday ingredients and transform them into something new and exciting.

Little cute pillows of potato GNOCCHI!

Basic Gnocchi

2 large potatoes
2 cups of flour
1 egg
salt, to taste

Peel and dice the potatoes into bite sized pieces, add to a medium pot and fill with water until potatoes are just covered. Bring to a boil over high heat and cook until potatoes are tender. Drain into a fine strainer for 5 minutes, or until potatoes have lost their moisture and are cool to the touch. Set strainer over a large bowl and mash cooked potatoes into the strainer, until your potatoes are "riced" into the awaiting bowl. It should look something like this:


Combine your "riced" potatoes with two cups of flour and one egg and combine using the paddle attachment of your mixer until the dough just comes together, about 1-2 minutes. Do not overwork the dough, as the gnocchi will then become tough.


Collect a handful of dough and roll into a long log, about 1/2 inch in diameter on a slightly floured surface. Cut into 1 inch pieces, then using the tines of a fork, flick each dough piece off, creating the shape and texture of the gnocchi. Place pre-cooked gnocchi in a single layer on a cookie sheet, and repeat until all the dough is used.

Don't worry if your gnocchi don't look uniform...homemade cooking should be rustic!

To cook: place handful of gnocchi in salted, boiling water until it floats to the top. Serve immediately in your favorite gnocchi application! (You can also store your homemade gnocchi for several days in an air tight container, or freeze them for later use.)

Like I said before, I like to beef up my soups with gnocchi, and since I recently dined on soup, salad and bread sticks from a chain that shall not be mentioned - I was inspired to whip up my own version of creamy chicken and gnocchi soup.

Creamy Chicken and Gnocchi Soup

2 tbsp olive oil
2 tbsp butter
3 large carrots, peeled and diced
3 large celery stalks (leafy tops included), diced
1 large onion, diced
2 garlic cloves, finely minced
2 cups pre-cooked chicken - your choice of diced or shredded white and/or dark meat
2 quarts of chicken stock
16 oz. of prepared gnocchi
1 cup of heavy cream
1 tsp each: dried parsley, oregano and thyme
1/4 tsp freshly grated nutmeg
salt and pepper, to taste

Melt oil and butter in a large stock pot over medium heat. Add onion, garlic, carrot and celery and cook, stirring occasionally, until vegetables are tender. Add parsley, oregano and thyme - then add chicken stock and bring to a boil. Drop chicken and simmer for 1/2 hour until the liquid reduces slightly. (You can add more stock if your soup reduced too much.)

Right before service, add gnocchi. When the gnocchi floats, turn off the heat and add the cream, salt and pepper and grated nutmeg. Spoon into shallow dishes and serve with grated Parmesan cheese, if desired.


The texture of this soup is to die for...between the tender chicken and the fluffy, pillow'y gnocchi...I was in heaven! I also baked up some homemade bread to go along with this, so I could dunk the bread into the broth, which was so flavorful.

Truth be told, not only was this dinner - but also breakfast the next morning.

"Go To" Dishes

My new job sometimes requires me to pull some late nights. Since Nathan can rarely fend for himself, I often find myself searching out recipes that are quick and easy enough to prepare while half asleep. One pot/skillet meals are the best, because that also affords me a quick clean up (and who doesn't appreciate that?). The cherry on top - most of these meals are prepared without having to defrost the protein!

Sausage Bow Tie Pasta is one meal that I keep filed away in the back of my head because it takes about 15 minutes, start to finish, and is super tasty. Chicken and Wild Rice Almondine is another. Both fall into my ultimate "Comfort Food" category as well.

CHICKEN AND WILD RICE ALMONDINE

1 box long grain and wild rice, with seasoning packet (I use Uncle Ben's)
3-4 boneless, skinless chicken breasts, cut into narrow strips
2 1/2 cups water
1 bag frozen green beans, any cut - I like the whole beans
2 large carrots, peeled and shredded
1 tbsp extra virgin olive oil
1/2 cup slivered almonds
1 cup sour cream
salt and pepper, to taste

Season chicken strips with salt and pepper. Heat oil in a large skillet over medium high heat. Saute chicken until browned. Add rice, seasoning packet and water and bring to a boil. Cover, reduce heat to simmer and cook for 15 minutes. Add green beans and carrots and cook (covered) for another 5-7 minutes, until rice is completely done. Remove from heat. Gently stir in sour cream.

Meanwhile, in a small dry skillet, toast the almonds for approximately 2 minutes - watching them to make sure they do not burn. Garnish dish with toasted almonds. Taste for seasoning. Serve!


This meal is a winner every time. It has great texture from the rice and the almonds...and the green beans and carrots provide wonderful color and crunch, making it the perfectly pretty end-of-day-weekend meal. The sour cream holds everything together, lending a tangy and creamy consistency that is fork-licking good.

I always tell myself that I should double the recipe so that we have leftovers (Nate helps himself to seconds and thirds!) - but I have yet to do it...and I kick myself each and every time.

Turkey-day Leftovers - - Swedish Meatballs made healthier

2 people.

18 pound fresh turkey.
4 1/2 hours cooking time.
Leftovers galore = PRICELESS

We're not totally glutenous...we planned for an entire week of leftovers when we bought such a large turkey for two people. Not only did we feast on hot open-faced sandwiches, but I also re-purposed some traditional items into entirely new dishes.
, meat
Who says that you need to roast the entire bird all at once? Before our brine experiment, I cut away one of the breasts and placed it in the fridge for the next day. Why? So that I could use the lean meat to make some homemade turkey meatballs! I just ground the meat myself in my food processor.

(Not Really) SWEDISH MEATBALLS

2 lbs ground turkey meat to substitute the ground beef in my meatball recipe.
1 medium onion, diced
1 garlic clove, finely minced
1 tsp olive oil
2 cups half & half (the original recipe called for cream!)
1 cup reduced fat sour cream
1 (10 3/4 oz) can condensed cream of chicken, 99% fat free
black pepper
1 package of uncooked dried egg noodles
chopped fresh parsley, for garnish if desired

Follow meatball recipe in the link provided, substituting 2 lbs ground turkey in place of the ground beef, or make you own meatballs using your recipe...OR purchase a package of pre-made meatballs!

In a large skillet, sweat onions and garlic in olive oil over medium-high heat. Add the half & half, sour cream and chicken soup, stirring to combine. Add already cooked meatballs and continue to cook in skillet for 20-25 minutes, or until sauce begins to thicken. Meanwhile, prepare egg noodles as directed on package.

Season meatballs and sauce with a few grinds of fresh black pepper, and garnish with chopped parsley. Serve over eggs noodles.


This dish satisfies that creamy texture I was craving - but still remained on the healthier side, since I used fat-free or low-fat ingredients and lean turkey breast meat in the meatballs. Be forewarned that the turkey meatballs will have a slightly different texture than beef or pork meatballs traditionally used in Swedish Meatballs. Plus, it was totally different than the other turkey meals we had after Thanksgiving!!! It was a total curve ball!

Stick your vegetables in something cheesy!

There has been a recent influx of cookbooks designed to take healthy vegetables and disguise them in everyday meals. Jessica Seinfeld, wife of comedian Jerry Seinfeld, recently wrote a cookbook entitled Deceptively Delicious. From the Publisher: Deceptively Delicious has all of Jessica's winning combinations, including cauliflower in mac and cheese and spinach in brownies.


Forgive me, but WHAT THE FUCK?! If someone tries to feed me a brownie with spinach in it, I will punch them in the face! I definitely do not agree with this method of cooking because I think it could cause more harm them good - if a child isn't given the opportunity to try new tastes, that kid is going to grow up into an insufferably picky adult!


(Have you ever been to a restaurant with a person who hates everything except chicken nuggets? It makes me want to scratch my eyes out, and I am not even an adventurous eater! "Can you omit the onions?" WHOA lady!!!! No! Just stop already!)


I cook and bake regularly with my niece Kelsey and nephew Shakeer - avid readers will remember our forray into Christmas cookies. I found that if they participate in the food prep, they are more likely to eat something new...plus, they love to help out in the kitchen. Banning children from the kitchen can make things easier, but you are seriously missing out on a great experience, as well as the opportunity to teach them about good nutrition.


That being said - I totally found a recipe that hid a great deal of perfectly tasty vegetables under a melting mound of delicious cheese! I'm such a hypocrite!


SWEET PEA AND ARTICHOKE LASAGNA


12 no-boil lasagna noodles
2 (15 oz.) containers of ricotta cheese
1 1/2 cups whipping cream
1 (1 lb) bag of frozen peas, thawed
1/4 cup fresh basil
3/4 cup grated parmesan cheese
4 cups mozzarella cheese
2 eggs
2 jars of marinated artichokes, drained
salt and pepper


Preheat oven to 350 degrees.


Brush a 13x9x2 baking dish with oil, and set aside. In a small bowl, combine drained artichokes, 1/2 cup of cream and basil. Set aside. In a large blender or food processor, combine peas, ricotta, parmesan cheese, 1 cup of whipping cream, salt and pepper and 2 eggs. (I had to do this in 2 batches.)


Pour 1 cup of ricotta mixture in the bottom of the baking dish. Layer 4 lasanga noodles, then 1/2 of artichoke mixutre, then 1/3 of the ricotta mixture. Sprinkle 1 cup of mozzarella cheese. Repeat process with second layer.


For the last layer - 4 additional noodles, rest of ricotta mixture and 2 cups of mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and bake for another 25 minutes or until cheese has browned slightly, and is bubbly around the edges. Remove from oven and let stand 15 minutes before serving.



Yes, it's a little time consuming - but the reward is this sweet and creamy, yet tangy combination of flavors. I never even missed the tomato sauce! The bottom layer of noodles almost becomes this crust of sorts - anchoring the whole dish. Plus, just look at the color of the layers...it's quite eye catching, and everyone knows, you eat with your eyes first.

I ate the leftovers for 3 days!

(Two) Mustard Chicken

Dark meat chicken is cheap. Most people like it. I do not. I like the breast meat...same goes for turkey. However, every once in a while I purchase the dark meat since it is one of Nate's favorites (and let's face it - all of what I do in the kitchen is for him). This recipe originally calls for boneless, skinless chicken breast - - but the bone-in thigh meat in the store looked really good, so I made a couple of adjustments, and saved myself about $5.00 in the process!

It was absolutely the right thing to do. The meat was succulent, and since the mustards have so much flavor, I was not bothered by the slightly "gamy" taste that I specifically do not like about dark meat. This dish is definitely on our "must make again" list. Plus there are only 4 ingredients. How can you go wrong?

(TWO) MUSTARD CHICKEN

Chicken pieces that you like the best (I chose bone-in and skin-on thighs)*
1/2 cup dijon mustard
1/2 cup honey
1/4 cup stone-ground mustard

(Yep, that's it!)

Preheat oven to 375 degrees.


Mix together mustards and honey in a 9x13 baking dish. Coat chicken in mustard mixture, and bake for 25-30 minutes, until chicken is no longer pink with a safe internal temperature of 170 degrees. Turn chicken once, to ensure that all sides are basted with mustard mixture. Spoon extra mustard mixture over chicken at service.

*If you are using skin-on chicken of any kind, heat a couple of tsp of oil over medium-high heat in a large skillet, and brown on all sides. Transfer to baking dish with mustard, and bake as directed. For bone-in chicken, you may have to add 5-10 minutes onto the cooking time.


I can not believe how non-mustard'y this meal was...I don't know exactly what I expected - but in my head I really thought that we would be reacting as if we had sucked on a lemon. The sauce was sweet and delicious, the perfect balance of sweet and sour. I served it alongside some mashed potatoes and a bit of vegetable medley, so as not to compete with the main dish. Just look at how that chicken glistens!

Make extra...the leftovers were just as good! Oh, and pack lots of napkins - it's just that finger-lickin' good!