Tag Archives: Casserole

Spinach, Tomato and Chicken Pasta Bake

Spinach, tomato and chicken bake
Is there a better combination than basil, tomato, and mozzarella? There’s something so soothing about the familiar flavor combination and truth be told, I’ll look for any excuse I can to use it. A few weeks back I marinated cherry tomatoes in espresso balsamic vinegar and skewered them with squares of fresh mozzarella and a basil leaf, and called it an appetizer. Or I called it dinner. Whatever.

This chicken pasta bake is easy as pie and is a great way to use up leftover shredded chicken if you have some in the fridge. And who doesn’t ALWAYS have leftover shredded chicken in the fridge? This is also a brilliant way to get spinach-haters to eat the good greens. The BF barely noticed it underneath all that cheese. #Win

On the menu:
Spinach, tomato and chicken pasta bake
Serves 3

1 1/2 cups whole wheat penne pasta
2 cups fresh spinach
1 medium sized tomato, seeded and cut into 1/2 inch pieces
1 large chicken breast, cooked and shredded
2 Tbsp fresh basil, finely chopped
3 garlic cloves, minced
2 Tbsp olive oil
3 Tbsp ricotta cheese
1 cup shredded mozzarella cheese

Preheat oven to 375 degrees. Cook pasta according to instructions.

In a large skillet, heat olive oil over medium heat. Add garlic and cook for 2 minutes. Add tomatoes and spinach and cook for 3 minutes or until spinach is cooked down. Add chicken and basil and stir until combined.

In a large bowl, combine pasta, chicken mixture, ricotta cheese, and 1/2 the mozzarella. Stir mixture until combined and add salt and pepper to taste. Pour into a large baking dish (I used a 9 inch round tart dish) and cover with remaining mozzarella cheese. Bake for 20 minutes or until cheese is bubbly.

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Holiday Brunch from A to Z

Hashbrown casserole
Growing up, I lived in a neighborhood where all the families were very close. One family’s kids babysat for the younger families’ kids, cups of sugar and milk were always being lent out, and when it came to Christmas time, all the families gathered in one house on Christmas Eve to enjoy brunch and the holidays together. Those brunches are some of my favorite memories, and it was never about the food (of which there was always tons). I decided to host my own little brunch this weekend in the spirit of the holidays… and of day drinking. Now that I’m older, I realize everything is more festive with champagne.

This week I’ll provide you with recipes and tips to host your own holiday brunch that allows you to truly enjoy the company of friends and family without spending the entire party in the kitchen slaving over the stove. First on the week’s menu list is a delicious, decadent, cheesy potato casserole that you can make the night before and pop into the oven the morning of brunch. Little work plus even less time? Hey favorite new recipe. Hey.

On the menu:
Cheesy hashbrown casserole
Serves 8 – 10

1 medium yellow onion, diced
1 Tbsp unsalted butter
2/3 cup sundried tomatoes, whole and oil packed
6 cloves of garlic, minced
9 large eggs
3 Tbsp dijon mustard
1 cup milk (preferably whole or 2%)
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
2 cups shredded cheddar cheese
6 cups (roughly 1 1/2 pounds) shredded or cubed frozen hashbrown potatoes

Preheat the oven to 350 degrees.

In a skillet, melt the butter over medium heat just until the butter starts to brown. Add diced onions, garlic, and sundried tomatoes and cook until the onions are translucent. Pick out the sundried tomatoes with tongs and discard. Turn off the heat.

In a separate bowl, whisk together the eggs and mustard. Add the milk, salt, and pepper and whisk thoroughly. Fold in the cheddar cheese, frozen potatoes, and vegetables from the skillet. Mix until combined. Pour mixture into a greased 9 x 13 pan. At this point, you can refrigerate the casserole for up to 24 hours.

Bake for 35 – 45 minutes or until the top and sides are a golden brown. Serve hot.

NOTE: the original recipe from The Kitchn calls for thinly sliced sundried tomatoes that you do not pick out of the onions. I like the flavor they bring to the dish, but I’m not a fan of chewy sundried tomatoes… and neither are most people I know. The flavor is still there if you pick them out, but it’s not overwhelming. Done and done.

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