Artichoke Spinach Lasagna

When I first found this recipe, I was looking for a dish to prepare for some friends of ours that were vegetarians. I got all the ingredients because it sounded so good to me. Matt saw the artichokes on the counter and said, "WHAT are THESE!?!?" The conversation that followed went something like this...

Matt: "WHAT are these?!?!"

Sugarbear: "They are marinated artichokes. When Nate and Julie come, I am making spinach and artichoke lasagna."

Matt: "Well, I am not going to eat it!"

Sugarbear: "WHY not?!?!"

Matt: "Because I don't EAT artichokes. I don't like them."

Sugarbear: "Have you ever HAD them before?"

Matt: "no..."

Well. I made it anyway. And know what? After the first bite-he proclaimed this to be his FAVORITE lasagna...even beating out (brace yourselves...) MEAT lasagna! So-even if you can't bear the thought of eating artichokes, this recipe might just surprise you. It did Matt!

Here it is, courtesy of allrecipes.com

• cooking spray
• 9 uncooked lasagna noodles
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 (14.5 ounce) can vegetable broth
• 1 tablespoon chopped fresh rosemary
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 1 (28 ounce) jar tomato pasta sauce
• 3 cups shredded mozzarella cheese, divided
• 1 (4 ounce) package herb and garlic feta, crumbled

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Sausage Quiche

My husband does not like Quiche. I, on the other hand, not only LIKE it-but it holds a special little crevice in the food section of my enlarged, clogged heart.

Only on rare occasions do I make it, usually when I can blame it on hospitality-not my own cravings. This is how this particular quiche came about.

You will need:

1 pie crust
1 lb. sausage (I used sage sausage)
1/2 green pepper
1/2 red pepper
1/2 c. shredded extra sharp cheddar cheese
1/2 of an onion, chopped
9-11 eggs

Brown the sausage. Chop the veggies. Break the eggs and add to a large bowl. Beat the eggs a bit. Add all the ingredients (except of course, the pie crust.) to the bowl and season with salt and pepper. Start with 9 eggs and see how 'wet' the bowl looks with all the other ingredients added. If it is too dry and there isn't an eggy glaze over everything-add two more eggs.

Place the pie crust in a piepan and poke some holes in the bottom with a fork. Add the 'filling'.

Bake in a preheated 375 degree oven for 45 minutes or until the quiche is 'set' (the middle does not jiggle when bumped) and the the top is nicely colored.

~~~~~~~~~

Quiche is wonderfully versatile-you can add whatever you like and omit everything you don't. It doesn't have to have meat. It doesn't have to have vegetables. It may or may NOT have crust, it make or may NOT be round. For example: This weekend we had four houseguests. Two were carnivores and two were herbivore. To accomodate both sets of homo sapiens, I decided to make two quiches's's's (whatever that word might be...)

So-I used the exact same ingredients except substituted 1/2 cup spinach (leftover from the lasagna) for the sausage.

But then~I realized I didn't have another pie crust made. So-I cut off the crusts of normal sliced bread and pressed that into a single layer upon the pie plate. The vegetarian version was JUST as delicious!

May you be confident in your quiche-making and find excitement in experimentation...it is worth it, and you CAN'T mess up!

Scalloped Potatoes and Ham

You'll try these and immediately shuffle through your cupboards with avengence-grabbing and promptly BURNING all those boxes of hideous dehydrated pieces of cardboard the stores CLAIM to be scalloped potatoes. Trust me. I used to like those boxes of scalloped potatoes. And then I made these.

This was one of those recipes that my husband talked about when we were first married. He loved it, especially how his mother made it. I sort of got sick of hearing how wonderfully his mother made scalloped potatoes, so I decided I needed to get her recipe so he could put ME and MY scalloped potatoes on a pedestal too. Thankfully, my mother-in-law Linda was happy to share HER way, which has now become my own. So, you can thank my Mother in Law Linda for this one!

10 potatoes, sliced

1 large onion

4 T. butter

4 heaping T. flour

4 c. milk

Melt butter in pan, stir in flour to make paste and slowly add milk and stir. Add salt and pepper to taste. Peel and slice onion and potato. Grease casserole dish and make a layer of potatoes and onions. When thick, pour over potatoes in a casserole dish. It's best to layer: potatoes, sauce, potatoes, sauce. I like to season each layer too...with pepper.

Put in oven at 350 for about an hour until bubbly, covered. Uncover it and let it brown on top for about 1o minutes.


Eating these potatoes has changed my whole outlook on life. Let them do the same for you....

Dressed Up Rice

In a saucepan, combine 4 cups water, 2 cups dry rice, and 1 T. butter. Bring to a boil. Turn to low heat. Cover and Simmer 2o minutes or until all water is absorbed.

Shred about 1/2 c. SHARP or extra sharp cheddar cheese~ add to rice.

Add 1/8- 1/4c. black olives~ sliced.

Add 1/2 c. canned or frozen spinach.

Season with a bit of salt and pepper, and serve as a side dish.

Matt suggested this would be very good with seafood bits: oysters, clams, mussels, etc. I wouldn't know because the mere THOUGHT of those things turn my stomach! But-if they do not affect yours that way-try it out! ;-)

Spiedie Marinade

Spiedies are a New York thing. A New York thing that made New York a wonderful place to live. A New York thing that I miss now that I live in Pennsylvania. A New York thing that caused many a cross-eyed stare at my request for them when I first moved this spiedie-forsaken land.

Spiedies are, basically, small pieces of marinated meat. Very versatile. They can be made from chicken, beef, lamb, etc. They can be used to make spiedie subs, make pizza amazingly delicious, fill up shish kabobs, or fancy up some salad.

When I lived in New York, I would buy the marinade from the store. Since moving here, I had to create my own version, a version only SLIGHTLY lesser than the store-bought one.

Here it is, in all its spiedie glory....

1 c. oil
3 T. lemon juice
1/2 t. basil
1/4 t. parsley
1/4 c. vinegar
1 t. oregano
2 cloves garlic
1/2 t. rosemary

Simply pop all the ingredients in a plastic ziploc bag and add small chucks of chicken breast (or other meat).

Marinate for 24 hours.

Here's some more versatility for you...

You can freeze them too! Freeze them uncooked, freeze them cooked...grill them, bake them, cook them on a skillet. Use them on pizza, salad, or just from the fork.

Go forth and spread the good news of the Spiedie and fill the land with them! :-)

Chai Tea

This is not so much a recipe as it is an idea. One that didn't come to me until I was given a cup of this at the house of one of my dear friends.

I am sort of addicted.

What you do is make a chai tea concentrate and store it in a large pickle jar in the fridge. Then, whenever you get the hunkering, simply fill up a mug 1/3 the way with tea concentrate, fill it the rest of the way up with milk and then heat it in the microwave for 2 minutes.

If you want to be especially sinful, pour just a splash of heavy cream in it-that makes a heavenly, creamy froth on the top. Sprinkle with nutmeg-and with the first sip will come an audible sigh of contentment.

Concentrate:

10 chai teabags ( LOVE the vanilla ones. And the chocolate enchantment...let's just say-enchanting...)
1 cup sugar or 1 1/2 depending on taste
1 quart water.

Boil water. When water is at a rolling bowl, remove from heat. Add teabags and steep for 8 minutes or so. Mix in sugar while still very hot and stir until dissolved. Store the concentrate in the fridge.

It is really wonderful. I know, I have been happily sipping away at my steaming mug while blogging ALL the of these recipes!

Lemon Chicken Scaloppini

A chicken dish with ZIP! The zippyness comes from lemon and marinated artichokes but is mellowed out by a lovely thick, creamy thyme sauce.

Apparently, this recipe tastes like that of the Scaloppini served at T.G.I Fridays. What BETTER way to enjoy especially yummy food without the waiting spoiling your appetite than to just make it at home! Plus-this recipe has the added benefit of shoving artichokes down a certain man's man throat. ;-)

Serves: 6 - 8

2 cups very dry white wine
1 Tbls. real butter
2 cups heavy whipping cream
1 tsp. dried thyme, crushed
1/2 tsp. salt
1/2 tsp. ground black pepper
*a teaspoon cornstarch mixed in water to thicken-only if needed.

2 - 2 1/2 lbs. boneless, skinless chicken breasts
2 Tbls. olive oil
8 oz. sliced fresh mushrooms
2 t. minced garlic
2 lemons – sliced in half
1/2 cup heavy whipping cream
1/2 cup coarsely chopped, marinated artichoke hearts
4 tsp. chopped fresh parsley OR 2 tsp. dried parsley
1 lb. box pasta. I wanted to use Fettuccine but realized I only had angel hair. :-(


-In a 2-quart saucepan, boil wine until reduced by half. Add lemon juice to pan, then whisk in butter until melted. Add 2 cups cream and simmer on low heat until thickened, stirring often. If necessary you can add some diluted cornstarch and boil until thickened. This is what I did because I am impatient! :-) Remove from heat, stir in spices, and set aside.

-Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass or in my case, a normal lumber hammer. I will say I pounded them INSIDE a ziploc bag-so you don't think I am WEIRD or anything. :-) Pound them until thin.

-Fill a large pot with water and begin to heat to boiling. Add pasta and cook until al dente.

-Heat oil in a large skillet or wok over medium-high heat; add chicken to pan and sauté on each side for 60 – 90 seconds, or until chicken is cooked through. I took the chicken out and put it on a warmed plate because my skillet was too small. If you have a large skillet-by all means, do this stuff all together!) Add mushrooms to pan and sauté with until mushrooms begin to soften. Squeeze juice from both lemon halves over chicken and mushrooms; pick out any seeds (Pssst. you can also use LEMON JUICE-I did). Add garlic. Add 1/2 cup cream to pan and bring to a boil, stirring often. Remove from heat; stir in artichokes, parsley, and prepared lemon sauce; set aside (add chicken back to skillet if necessary) and keep warm.

-On individual serving plates or one large platter, swirl portions of drained pasta into “nest(s)”. Arrange chicken pieces in center of nest, pour sauce/mushrooms over and around chicken.

Pecansies

These ooey gooey bars are chock full of pecans and chocolate. A yummy alternative to a 'cookie' and a nice fall treat. Plus it is a great 'helper recipe'. Helper recipes are those that work well with lots of little fingers-I had twenty pint-sized flour covered ones helping me. What makes a good helper recipe you ask? Stirring with a spoon-not an electric beater of course!
Try them-they're good!

1 1/2 c. all purpose flour
1/2 c. packed brown sugar
1/2 c. cold butter

Mix flour and brown sugar in a medium bowl. Cut in butter until coarse and crumbly. Press this mixture into a greased 13 x 9 inch pan and bake at 350 for 10-15 minutes or until golden brown.

Meanwhile: mix 3 eggs
3/4 c. sugar
3/4 c. corn syrup
2 T. butter, melted
1 t. vanilla extract

in the bowl. Once well blended, add about

1 3/4 c. chocolate chips or chunks
1 1/2 c. coarsely chopped pecans.

Pour overtop baked crust and return pan to oven to bake for 20-25 minutes more or until set. Cool completely and cut into bars.

Stromboli

These are wonderfully versatile as they can include any 'innards' that you prefer. You could have a ham and cheese stromboli, all veggie, meat and veggie, pizza topping, sausage and EGG even. You are only limited by your own imagination. This particular loaf includes a mixture of nearly all the suggestions above.

To make the dough you can do it the easy way or the 'not AS easy way'.

The easy way? Use thawed frozen bread dough.

The 'Not Quite as Easy' way: make the dough using your breadmachine.

Here is how to do version one: Go the store. Go to the freezer section. Find frozen dough. Purchase it and bring it home. Allow it to thaw on your countertop and then allow to 'rest' until it has risen just a bit.

Here is how to do version two:

Put: 6-7 oz. warm water
3/4 t. salt
2 T. olive oil
2 1/2 c. all purpose flour
2 t. sugar
1 3/4 t. active dry yeast

...all in the bread machine in that order and turn on dough setting.

Regardless what method you get your dough-the following steps are the same.

Preheat your oven to 375 degrees.


Roll out your dough-or stretch it (as I prefer doing) into a large rectangle and place on a greased and cornmeal sprinkled cookie sheet.

Now simply add whatever "toppings" you would like.

I layered mine with:

pepperoni
ham
green peppers
onion
garlic
and mozzerella cheese.

Then I sprinkled the whole thing with Italian Seasoning.

FIll it up in the center, leaving about two inches on the two long sides and one inch on the short sides. Bring the long sides up and pinch together to create a seal. Pinch the short sides together as well.

Now CAREFULLY flip the 'boli over so that the seal is underneath. Take a sharp knife and make a few shallow slashes on the top.

Place in a preheated oven and bake for 8-10 minutes or until nicely golden brown.

Some notes: The dough recipe is easily doubled so that you can make an extra 'boli for larger families or to freeze for another day.

Caramels dipped in Dark Chocolate

Yes. I DID just post four photos of the same exact thing. I am just delighting in the memory of these gorgeous bits of caramel heaven-a long DISTANT memory.

Randi from I Have to Say inspired me to make some of these bits of deliciousness when she posted the caramel recipe to cover apples this fall. I just happened to have the recipe book that she referenced (Better Homes and Gardens Cookbook) and set to work, making my own bits of concoction.

Here it is, if you dare tempt yourself.

1 cup butter
1-16 oz. package of brown sugar (2-1/4 cups packed)
1-14 oz. can sweetened condensed milk
1 cup light corn syrup
1 tsp. vanilla

In a saucepan melt butter over low heat. Add brown sugar, milk and corn syrup. Mix well. Cook over medium-high heat until mixture boils and then clip a candy thermometer to the pan and continue boiling, stirring frequently, until the temperature reaches 248 degrees (firm-ball stage). This takes about 15-20 minutes.

Remove the saucepan from heat and add vanilla.

Grease an 8x8 inch pan that is foil lined and pour the caramel in to cool.

Once cooled, with a buttered knife or buttered kitchen scissors, cut into pieces. When I did this-it was an ABSOLUTE pain in my side because I tried cutting it without it having been cooled thoroughly. Don't make my mistake. PLEASE. Your head will thank me!

Meanwhile, put about 2 cups dark chocolate chips in a double broiler and add about a teaspoon of shortning. Stir until chocolate is melted then start dipping your caramels in it. Place on wax paper to cool.

Once cool you can decorate it by putting the leftover chocolate in a ziploc baggie and cutting off the tip. Then squeeze the chocolate out and make stripes, designs or WHATEVER.

Need I even MENTION these make great gifts?!?