Category Archives: Main Dish

Parmesan Spinach, Broccoli and Chicken Bake

With the emergence of cold weather comes the one-dish wonder dinners in my house. Nothing warms you to the core better than a good, ol’ casserole. This dish plays off some lovely green veggies, packing a vitamin punch. You can always mix and modify this dish with some roasted red pepper, sun-dried tomato or goat cheese additions.

Parmesan Spinach Broccoli Chicken Bake

Parmesan Spinach, Broccoli and Chicken Bake
12 oz egg noodles
4 TBSP unsalted butter
1/4 C flour
3 C milk
1/2 cup shaved or shredded parmesan cheese
1 tsp pepper
1 tsp salt
1 tsp garlic powder
1/2 tsp crushed red pepper
1/3 C plain Greek yogurt
1 1/2 C fresh broccoli, chopped and steamed
2 C fresh spinach, chopped
2 C rotisserie chicken, shredded
about 1 C panko crumbs
2 tsp extra virgin olive oil
extra parmesan cheese for sprinkling

Preheat oven to 400 degrees.

In large pot, boil water and cook egg noodles according to package directions.

In a large sauce pan, melt butter. Whisk flour until roux forms. Slowly add milk, about 1/4 C at a time, until fully blended. Whisk often at a medium heat until sauce thickens, about 10 minutes. Whisk in pepper, salt, garlic powder, red pepper, yogurt and parmesan cheese until melted and blended. Remove from heat.

In a 9×13 casserole dish, mix noodles, steamed broccoli, chopped spinach and chicken together. Pour sauce over the top and mix thoroughly until evenly coated. Sprinkle dish with panko and parmesan. Drizzle olive oil over the top.

Bake at 400 degrees for 12-15 minutes, until topping turns golden brown.

Parmesan Spinach, Broccoli and Chicken Bake

Our friendly food bloggers over at the Food Network are celebrating spinach this week as well! Test out any one of these delicious Popeye pleasing meals:

Feed Me Phoebe: Healthy Creamed Spinach
The Heritage Cook: Fresh Spinach with Maple Vinegar Vinaigrette
Big Girls, Small Kitchen: Za’atar Roasted Salmon with Greens
Blue Apron Blog: Saag Paneer at Home
Weelicious: Spinach Cake Muffins
Virtually Homemade: Creamy Spinach and Chicken Casserole
Red or Green: Spinach-Walnut Pesto on Bruschetta with Fried Egg
Napa Farmhouse 1885: Spinach with Sausage, Peppers and Tomatoes
The Sensitive Epicure: Spanakopita Minus the -Opita
Taste With The Eyes: Spinach and Chickpeas in a Bengali Mustard Sauce
Domesticate Me: Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg
In Jennie’s Kitchen: Crispy Spinach Latkes 
Devour: How to Make Spinach Gnocchi
Dishin & Dishes: Pear, Walnut and Blue Cheese Salad with Arugula and Baby Spinach
FN Dish: Eat Your Spinach Sides

Happy dining!

stef

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6 Comments

Filed under Cook, Main Dish

Teriyaki Chicken with Pineapple Rice

I absolutely love chicken cooked on the grill.  We have been eating it so often that I am starting to try new sides to keep it fun and new.  I came across this recipe for pineapple rice on Our Best Bites.  The pineapple give the rice the perfect amount of sweetness and the cilantro adds a wonderful flavor.  The best part is my kids love it as well.
grilled chicken

Teriyaki Grilled Chicken with Pineapple Rice

4 Boneless, Skinless Chicken Breasts, pounded thin
2 cups store bought Teriyaki Marinade

2 1/2 cups cooked white rice
2 Tbsps butter
Juice of 1 lime
1 small can crushed pineapple, drained.
½  Cup chopped fresh cilantro
Salt and pepper to taste

Place the chicken in a plastic bag and cover with the marinade.  Marinate in the refrigerator for at least one hour.

In a large bowl, mix the warm, cooked rice with the butter, lime juice, pineapple and cilantro.  Add salt and pepper if necessary.

Heat your grill to medium high.  Remove chicken from the marinade and discard any leftover marinade.  Cook chicken until no longer pink, about 5 – 7 minutes per side depending on the thickness of the breast.  Let rest for a few minutes, then slice and serve over rice.

grilled chicken2

anne

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Filed under Grill, Main Dish

Easy Chicken Chilaquiles

Once upon a time, long, long ago I was a college student on a spring break trip in Mexico. Having been just introduced to the wonder that is “all-inclusive” I tried all sorts of interesting looking things at the various restaurants and buffets during the week, with one of those items being spicy, savory chilaquiles. I don’t know what randomly made me think of that one day but I did and decided I wanted to take a crack at making them.

As it turns out the key to chilaquiles is a good rojo sauce. Having never really made a rojo sauce before, I did the sensible thing and found a solid looking recipe as a starting point that I’ve since modified to better fit my tastes. I really love that this batch makes enough to support two meals. Besides the application below, I’ve used it as a mole base, as an enchilada sauce and as a slow cooking sauce for carnitas and it’s delicious all around. Turns out lots of things get better with a good rojo sauce.

Moving along to the main show, chilaquiles themselves come in many variations and flavor combinations and are traditionally eaten for breakfast or brunch. I happen to think they also make an excellent, easy weeknight dinner too and are a good way to mix up your standard “taco Tuesday”.
chicken-chilaquiles

All Purpose Rojo Sauce
makes enough for 2 meals
7 dried New Mexico chiles
1/2 C chile soaking liquid*
1/2 onion, roughly chopped
1 14.5 oz can crushed tomatoes
2 plum tomatoes, chopped
3 garlic cloves, chopped
1 jalapeño, seeds removed, chopped
1/4 teaspoon paprika
1 Tbsp honey
1 Tbsp ancho chile powder
1 tsp ground cumin
1/2 tsp kosher salt

*Place dried chiles in a bowl of warm water and let soak and soften for 15 minutes.
Meanwhile, add chopped onion, crushed tomatoes, plum tomatoes, garlic and jalapeno to a food processor and blend well until mostly smooth. Add spices and honey and pulse twice. Remove chiles from water and trim off stems. Shake out seeds if desired (many may just fall out, which is fine). Roughly chop chiles into large chunks and add to food processor. Blend until entire mixture is smooth. Reserve half of sauce. The rest can be refrigerated for up to a week or frozen for future use.

Chicken Chilaquiles
serves 2-3
3C tortilla chips
2C shredded rotisserie chicken
1/2 batch rojo sauce
1/2 C shredded cheddar cheese
1/2 C queso fresco or cotija cheese
3 green onions, chopped
2 Tbsp cilantro, chopped
4-5 eggs, poached
Cholula hot sauce, to taste

Preheat oven to 350. In a large bowl, add chicken, green onions, cheddar cheese and 1/2 of the reserved rojo sauce. Toss gently to combine ingredients.

Very lightly grease a 13×9 glass pan. Spread a thin layer of tortilla chips (you may wish to partially crush a few of them, depending on the shape of your chips) across the bottom of the pan. Top tortilla chips with chicken mixture. Crumble 1/4 C of cotija over chicken. Mentally divide remaining sauce into two portions and pour one of the “portions” evenly over the chicken and cheese. Repeat layers – chips, chicken mixture, cotija and sauce.

Bake for 25-30 minutes. While chilaquiles are baking, use your favorite method to poach your eggs. We use this odd Depression-era egg pan of my husband’s but here is an easy picture tutorial to get it right without a special pan. Take note that it only take about 4 minutes to perfectly poach an egg so you will want to wait until your chilaquiles are almost done to drop your eggs in.

Serve chilaquiles with 2 eggs per person and roughly chopped cilantro.

chilaquiles

katie

2 Comments

Filed under Main Dish, Quick & Easy

Avocado Cashew Chicken Salad

I have an obsession with two ingredients. Greek yogurt and avocado. I use plain greek yogurt in pretty much everything I make (my husband can attest) and have become a fan of pretty much any dish paired with avocado. I love a good chicken salad, especially as the weather begins to warm up (finally!). This chicken salad combines my two favorite add-ins to make a creamy, healthy dressing for the chicken. Eat this chicken salad on a croissant, atop a bed of fresh greens or all by itself! This is a great dish to bring to a picnic, although you cannot make it too far ahead of time or the avocado with turn a brownish hue. So add the dressing right before serving!

Avocado Cashew Chicken Salad

Avocado Cashew Chicken Salad
1 lb. cooked and shredded skinless, boneless chicken breast (or rotisserie chicken), cooled
2 stalks celery, chopped
1/2 green pepper, chopped
1/4 c. dried cranberries
1/4 cashews, chopped
1 avocado
1/3 C plain fat-free Greek yogurt
1/2 tsp cumin
1/2 tsp coriander
salt and pepper to taste

Combine chicken, celery, green pepper, cranberries and cashews in a large bowl. In a separate bowl, mash avocado. A fork should suffice for a ripe avocado, but you may want to process it if it is a bit firm. Add yogurt, cumin, coriander, salt and pepper and mix thoroughly. Add to chicken mixture and fold together until all ingredients are covered. (Make sure to cool the chicken as to not melt the yogurt).

I hope you are all enjoying the entrance of spring and hints of summer as much as we are!

stef

4 Comments

Filed under Cook, Healthy, Main Dish, Sides

Baked Fish Tacos with Creamy Tomatillo Salsa

Yesterday for Cinco de Mayo I was lucky to have some fresh fish to work with for these tasty, tangy baked fish tacos. Fish tacos are a regular in our repertoire but lately we’ve been baking them instead of frying them. With a substantial panko crust, they taste just as good with a bit less guilt. I used fresh pan fish but tilapia or any readily available white fish would be delicious. Shrimp would also be a great choice.

I served the fish tacos with a homemade creamy tomatillo salsa, with the bright flavors lending themselves well to seafood. I like to add avocado to my version since the richness of the avocado helps balance out the tang of the tomatillos.  Add in some sweet carrots, crunchy cabbage and peppery radishes and you have the perfect spring meal.
baked-fish-taco1

Baked Fish Tacos
makes 4 small tacos
12 panfish filets or 1 lb tilapia, cut into bite-sized pieces
1 C panko bread crumbs
1/3 C shredded parmesan cheese
3 Tbsp butter, melted
1/4 tsp cumin
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp chipotle or chili powder
cracked black pepper

Preheat oven to 350. Grease a cooking sheet or glass pan and set aside. In a medium bowl or large Ziploc bag, combine panko, parmesan and spices. Stir or shake to combine. Melt butter in a small bowl. Dip fish filets lightly in butter, then toss in breading mixture to coat. Set on cooking sheet. Bake for 20-25 minutes depending on thickness of filets. Fish should be white and flaky when fully cooked.

2 radishes, very thinly sliced
1 C chopped cabbage
1/2 C matchstick carrots
1 Tbsp olive oil
1/2 Tbsp lime juice
pinch of salt
4 small tortillas
chipotle mayo

In a medium bowl, add cabbage, carrots and radishes. Drizzle on olive oil and lime juice, tossing to combine. Season with salt and toss again.

Serve baked fish with warm tortillas, chipotle mayo, tomatillo salsa and hot sauce.

baked-fish-taco

Creamy Tomatillo Salsa
6 medium tomatillos, quartered
1/2 avocado
1/2 small onion
1/2 jalapeno, seeded
2 cloves garlic
1 lime, juiced
1 handful cilantro
1/2 tsp kosher salt
1/8 tsp cayenne

Add tomatillos, avocado, onion, jalapeno, garlic, cilantro and lime juice to a food processor. Process until blended and just barely chunky. Add salt and cayenne and pulse two more times. Add additional salt or cayenne to taste if desired.
tomatillo-salsa
katie

1 Comment

Filed under Healthy, Main Dish, Quick & Easy

Spring Vegetable Risotto with Bacon

I’m dying for it to be spring but it is just sooo not. Regardless, I’m applying a mind over matter attitude by whipping out the bring colors, faux tanned bare legs (not my best decision ) and lighter spring dishes in the kitchen like this spring vegetable risotto. I used some of my favorite spring flavors like bright asparagus, earthy mushrooms and fresh spinach, plus added in a little bacon for some smokiness. Spring may not be here yet but with a few more dinners like this one, it’s only a few stirs away.
spring-risotto1

Spring Vegetable Risotto with Bacon
1 1/2 C arborio rice
1 Tbsp olive oil
1 very small onion, diced
1 C white wine
4 C chicken stock
7-8 stalks asparagus, chopped
1 C baby bella mushrooms, chopped
2 C fresh spinach, chopped
6 pieces bacon (optional)
1 Tbsp butter
1/2 C grated parmesan cheese
cracked black pepper
kosher salt

In a large sauce pan, add olive oil, arborio rice and onions and begin to toast over medium heat for about 1 minute. Add in white wine and cook, stirring occasionally until most of the liquid has been absorbed by the rice. Add 1 C stock, continuing to stir until liquid is again absorbed. Repeat process, continually adding stock and stirring until it is absorbed. When most of the liquid is gone, test rice. It should be slightly al dente and creamy.

Meanwhile, add chopped asparagus to saute pan and drizzle lightly with olive oil. Cook over medium heat for about 5 minutes and add mushrooms. Cook for another 2-3 minutes until mushrooms begin to soften. Season with salt and pepper. Add spinach and reduce heat to medium-low. Continue cooking until spinach is wilted.

Meanwhile, cook bacon according to your favorite method. When I have multiple pans going, I like to microwave my bacon. To do so, place 2 paper towels on a plate and cover with bacon. Place one paper towel on top. Cook for about 6 minutes. Chop into small bites.

Transfer vegetables and bacon into risotto and reduce heat to low. Fold in parmesan until it melts. Cut butter into four small squares and fold into risotto. Season with additional salt and cracked pepper.

spring-risotto2

katie

3 Comments

Filed under Main Dish

Ham & Potato Chowder

I’m a soup kinda gal. Come fall and winter it’s one of those perfect dishes that warms you up and feels so seasonally right. When your house is as hectic as mine, the fact that it makes great leftover lunches and freezes like a dream makes it even more ideal.

This Ham and Potato Chowder is rich, creamy, savory and just salty enough to leave you wanting just a few bites more when your bowl is empty.
potato-ham-chowder

Ham & Potato Chowder
4 Tbsp butter
4 Tbsp flour
4 C unsalted chicken stock
2 C whole milk
3 stalks celery, chopped
1 small onion, finely chopped
4 large Yukon Gold potatoes, chunked
6 oz ham, cubed
1/2 C corn
1 1/2 Tbsp sherry
3/4 tsp Old Bay seasoning
1 1/2 tsp kosher salt
cracked black pepper

In a stock pot, melt butter over medium heat. Add onion and celery and cook until vegetables begin to soften, about 5 minutes. Season with salt and pepper. Whisk in flour, which will form a bit of a paste on the vegetables. Add 1 cup of chicken stock and continue whisking to thicken stock and smooth out flour paste. Season with Old Bay. Continue whisking in the remainder of the stock. Whisk in sherry and milk, then add in potatoes and ham. Reduce heat and let soup simmer for 45 minutes. Add in corn, pepper and additional salt to taste. Simmer for another 10-15 minutes.

Serve with crusty bread or biscuits.

potato-chowder

Want more winter soup recipes? Look no further than HAP’s soup stash.

katie

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Filed under Main Dish, Make Ahead Meal