10 oz frozen spinach, thawed and drained
2 cans artichokes, quartered
1/2 cu mayo
1/2 cup sour cream
1/2 crup cream cheese
1/2 cup Parmesan cheee
1 Tbsp Worcestershire saucea
1 tsp hot sauce (optional)
Mix together in a bowl. Put in a casserole dish and bake until hot and creamy in a 350 degree oven for 10-20 minutes.
Recipe: Nicole Allrecipes
Prep Time: 25 minutes Cook Time: 40 minutes Total Time: 1 hour 5 minutes Serves: 4
4 (5 to 6 oz) boneless, skinless, chicken breasts
1 tsp salt
1/4 tsp black pepper
1 Tbsp Italian seasoning
olive oil
3 Tbsp butter , softened
3 oz cream cheese, softened
1/4 cup grated Parmesan cheese
3/4 cup grated Monterey Jack cheese
1 cup frozen chopped spinach, thawed (about 10 oz)
3/4 cup chopped artichokes hearts
1/2 tsp garlic powder
1 sheet puff pastry, defrosted
1 egg, beaten
1. Season the chicken breasts with salt, pepper and Italian seasoning. Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather that oblong and secure with a toothpick. Preheat a skillet over medium-high heat. Add the olive oil and brown the chicken breasts on both sides. Remove the toothpicks and set the chicken breasts aside to cool.
2. Preheat oven to 425 degrees.
3. Squeeze the liquid out of the defrosted frozen spinach. Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder. Season with salt and pepper.
4. Roll out puff pastry to a 12 inch by 12 inch square. Cut the pastry into 4 equal 6 inch squares. Spread a quarter of the spinach mixture in the center of each square of puff pastry. Place a chicken breast on top of each pile of spinach. Fold the puff pastry up around the chicken, pinching the seams shut. You may have to gently stretch the dough to cover the chicken breast. Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash. Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165 degrees.
Notes: To dress up the chicken Wellingtons, cut leaves or strips out of additional puff pastry to make decorative pattern on top. Brush with egg wash before baking.
Recipe: Blue Jean Chef
8 oz medium pasta shells
Kosher salt and freshly ground pepper
10 oz broccoli, stalks peeled and sliced, florets separated
1/2 cup Panko
1 cup grated Parmigiano-Reggiano
3 oz thick-cut bacon, cut into 1/2 inch pieces
2 Tbsp unsalted butter
1/3 cup unbleached all-purpose flour
3 1/2 cups milk
1 cup grated sharp white cheddar
1 can (14 oz) quartered artichoke hearts, drained
1. Preheat oven to 425 degrees. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain/ Combine Panko and 2 Tbsp Parmigiano.
2. In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. Add butter to pan; melt, Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes. Stir in remaing Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
3. Transfer mixture to a 2 quart baking dish. Sprinkle with Panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.
Serves 4
Recipe: Martha Stewart
1 (15 oz) can chickpeas, drained
1 (14 oz) can artichoke hearts, drained and chopped
1 stalk celery, chopped
1/4 cup crumbled feta cheese
1/4 cup chopped fresh flat-leaf parsley
1/2 lemon, juiced, or more to taste
1 Tbsp extra virgin olive oil
1/4 tsp minced garlic
1/4 tsp chopped fresh mint, or to taste
1/4 tsp chopped fresh oregano, or to taste
1/4 tsp chopped fresh thyme, or to taste
Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.
Serves: 6
1 can (14 oz) quartered water-packed artichoke hearts, drained
1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
2 green onions, chopped
3 Tbsp olive oil
1 garlic clove, minced
6 cod fillets (6 oz each)
1 tsp salt
1/2 tsp pepper
salad greens and lemon wedges, optional
1. Preheat oen to 400 degrees. In a small bowl, combine the first 5 ingredients; toss to combine.
2. Sprinkle both sides of cod with salt and pepper; place in a 13x9 inch baking dish coated with cooking spray. Top with artichoke mixture.
3. Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork. If desired, serve over greens with lemon wedges.
8 boneless skinless chicken breast halves (4 oz each)
2 Tbsp butter
2 jars (6 oz each) marinated quartered artichoke hearts drained
1 jar (4-1/2 oz) whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1 1/2 tsp dried rosemary, crushed
3/4 tsp salt
1/4 tsp pepper
2 cups chicken broth
hot cooked noodles
minced fresh parsley
1. In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9 inch baking dish. Arrange artichokes and mushrooms on top of chicken;set aside.
2. Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened an bubbly, about 2 minutes; Spoon over chicken.
3. Bake, uncovered, at 360 degrees until a thermometer inserted in the chicken reads 165 degrees, about 40 minutes. Serve with noodles and sprinkle with parsley.
