Spicy Chicken Florentine

Spicy Chicken Florentine

We survived the Snowmaggedon/Snowcapolypse where I live, where over 60 inches of snow has dumped on us in the past month and a half, an event that hasn’t happened here since 1901 according to records.

Snowmaggedon ~ A friend joked this looked like a bunch of pregnant woman got snowed on while sitting around our firepit. Those were empty chairs before the snow.

We had a near tragedy, where a school’s gym roof collapsed entirely, but overnight when thank goodness nobody occupied it. In the morning it is usually teeming with kids waiting for the school bell to ring. It wasn’t discovered until all the kids had boarded buses for school, so all parents were notified to pick up their children immediately at all schools in town. Schools were closed for 8 days after that until all snow was removed from 38 school roofs (9 million square feet) and structures inspected and deemed safe. Whew! Dodged the bullet on that one!

Snow or no snow, we certainly had to eat during this event, and here is one of the recipes I came up with during our snowbound days with what I had on hand. This is a thumbs-up recipe from the hubby, yay! My only regret is not making more sauce, so I’ve adjusted the recipe below for that. I served this over cooked rice. Nummy and warming!

Spicy Chicken Florentine

For the casserole:
1 pound boneless, skinless chicken breasts
Ground black pepper and salt or Mrs. Dash
2 cloves garlic, peeled and minced, divided
1 tablespoon olive oil
1 tablespoon butter
1 14.5-ounce can of diced tomatoes, drained
16-ounces frozen spinach, thawed and squeezed dry
Large pinch of crushed red pepper flakes

For the sauce:
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon mustard powder
1/4 teaspoon ground white pepper
1/8 cup dry good-quality sherry (or chicken broth)
1 3/4 cups milk
1/2 cup grated block cheddar cheese
1/2 cup grated block Parmesan cheese
1/2 cup Panko breadcrumbs

Preheat the oven to 400 degrees F. Slice the chicken breast thin, and season with the pepper and salt or Mrs. Dash.

Fileted and Seasoned Chicken

In a large skillet over medium high heat, add the oil and half the garlic and sear the chicken filets on each side until browned. Remove and set aside.

Browned Chicken

Add the drained tomatoes to the skillet along with rest of the garlic and simmer for a few minutes. Pour the tomatoes and garlic in the bottom of an oil-sprayed two-quart casserole.

Tomatoes and Garlic

To the skillet, add the spinach and the rest of the butter plus a large pinch of crushed red pepper flakes. Stir until butter is melted and spinach is heated through and incorporated. Layer on top of the tomatoes.

Spinach and Tomatoes

Next layer the chicken on top of the spinach.

Chicken Layer

For the sauce, melt the butter in a saucepan and add the flour, mustard powder, and white pepper, whisking until a paste forms. Pour in the milk and sherry or chicken broth, whisking constantly. Simmer over gentle heat while stirring until the sauce is to desired consistency. Pour the sauce evenly over the casserole.

Casserole Ready to Bake

Sprinkle the grated cheeses over the dish, then top with the Panko breadcrumbs. Bake for about 20 minutes, until casserole is heated through and top is browned and crispy. Serve over cooked rice or noodles.

Spicy Chicken Florentine

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Smoked Sausage and Tortellini Soup

Smoked Sausage and Tortellini Soup

This soup has keeper written all over it! (Plus my hubby told me so.) I made this soup a couple of weeks ago, and the only photo I took while making it was from my iPhone, so sorry for the lack of prep photos. But who needs them when this is so quick and easy to make? You can easily have this on the table in less than 30 minutes. This soup is full of flavor, and hearty and filling enough to satisfy even the hungriest of eaters.

Smoked Sausage and Tortellini Soup

1 tablespoon olive oil
1 package smoked sausage, cut into slices
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons tomato paste
2 14.5-ounce cans diced tomatoes
4 cups turkey or chicken stock
1 9-ounce package fresh cheese tortellini
Ground black pepper, to taste
4 cups spinach, roughly chopped
Parmesan cheese, for serving

Heat oil in a soup pot or Dutch oven over medium heat. Cook the smoked sausage and onion until sausages have slightly browned and onions are soft, about 5 to 7 minutes. Add the garlic in the last minute.

Stir in the tomato paste, diced tomatoes, turkey or chicken stock, tortellini, and pepper and bring to a low boil. Reduce heat and simmer gently for 5 minutes, then stir in spinach and cook until wilted. Serve with fresh-grated Parmesan cheese.

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Garden Dump Soup ~ Plus a Wild-Caught Chinook Salmon!

Garden Dump Soup

Our kindly neighbor in back gifted us with two giant zucchinis and a large summer squash just before we left on our trip to the coast last weekend. I packed the largest zucchini and my mandoline and made a huge pan of Zucchini Lasagna in our RV’s convection oven, so that made use of one.

A couple days after we got back, I discovered the other zucchini and squash in the vegetable bin plus a half bag of baby spinach. AND our tomatoes had gone gangbusters while we were gone!

Garden Fresh Veggies

Soup was the only thing that came to mind where I could use that many veggies at once, so scoured our freezer for a bit of protein to go with it. I found a 1/2 pound of ground turkey, and about a 1/4 pound of homemade ground hot Italian sausage, which I figured needed using up anyways. Last, I grabbed a quart of homemade beef stock out of the freezer, as I had 6 quarts of that and only 2 quarts of chicken broth.

Basically I chopped it all up, sauteed the veggies and meats, then threw the rest of it in a stock-pot with some seasonings and spicy oregano from gardening and voila! Garden Dump Soup. Maybe I should have called it Garden and Freezer Dump Soup? Also at the very end I tossed in a cup of elbow macaroni to thicken it up a bit. Either way, this wowed the hubs, who went back for second and thirds, and he kept asking me what I was going to call it for my blog. I finally came up with this name.

What’s good about a soup like this is you can use any  vegetables you have on hand, your preference of broth, and any kind of ground meat and pasta. So versatile! If you don’t end up using any ground hot Italian sausage I would recommend adding a 1/2 teaspoon or so of dried Italian seasoning and perhaps a pinch of red chile pepper flakes. But that’s just me.

Even better, the next day I made myself a hearty breakfast (it was workout day) by plopping a farm-fresh egg into it and simmered it to perfection. Yay!

Perfectly Poached Egg in Soup

Garden Dump Soup

2 tablespoons olive oil
1 extra-large zucchini (about 3 cups chopped)
1 large summer squash (about 2 cups chopped)
1 cup chopped onion
2 cloves garlic, peeled and minced
3/4 to 1 pound low-fat ground meat or combination of meats
Ground black pepper and Mrs. Dash or salt, to taste
4 cups broth or stock of choice, preferably homemade or low sodium
4 cups chopped fresh tomatoes (or canned)
1 tablespoon fresh oregano, chopped
4 ounces fresh spinach, chopped (about 4 cups loosely packed)
1 cup dry elbow macaroni
Grated Parmesan cheese, optional for garnish

Chop and mince up everything to prep. Add the oil to a stockpot or Dutch oven over medium-high heat.

Veggies and Ground Meats

Add the ground meat, veggies (except tomatoes, and spinach if using), onion, garlic, and seasonings. Cook for about 15 minutes until the meat is cooked pretty much through.

Add the stock or broth, tomatoes, and oregano plus other herbs/spices if necessary.

Tomatoes and Oregano Added

Bring to a simmer, then add the elbow macaroni or other small pasta. Simmer until pasta is done then add the chopped spinach (if using) and cook until wilted.

Wilting the Spinach

Taste and adjust seasonings if needed. Serve in bowls with optional Parmesan cheese. Filling and super yummy!

Garden Dump Soup

p.s. Never Forget! 9-11-01

 

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p.p.s. My hubby caught a 40-inch 24-pound Chinook Salmon out of the Siletz Bay last weekend! Woo hoo! Here’s a few photos (or 6 or 7), if you don’t mind me sharing. My turn next. 🙂

Hooked

Netted!

Paul and his 40-inch Chinook Salmon

Fresh Chinook from the Ocean

Victory Walk to the Weighing Station

Weighing the Salmon ~ That’s One Happy Man!

 

Drunken Shrimp with Spaghetti and Peppers

Drunken Shrimp with Spaghetti and Peppers

When I saw this recipe come up in my reader board last week, I knew this was exactly what I would be making for dinner. Thank you so much Marisa for the inspiration and a new favorite shrimp and pasta dish!

We’ve been on a huge shrimp kick lately in this house, largely because we’ve scored some great deals on shrimp lately and also because the teenage daughter does not like shrimp and has been nearly non-existent for dinners at home as of late. That’s bonus for hubs and I because that means shrimp for dinner!

We already had most everything on hand already so all I had to do was buy a yellow pepper to pretty it up and a fifth of brandy. Don’t skip the wine and brandy if you can tolerate alcohol, as both add such a unique flavor to the dish! Otherwise you can sub a little chicken broth and maybe a splash of vinegar for some zing.

This will be a meal I plan on making often, and once you try it I think you’d agree! This serves two, so double or triple if feeding more.

Drunken Shrimp with Spaghetti and Peppers
Adapted from Spaghettoni with Shrimp & Peppers by Marisa’s Italian Kitchen

1/2 pound raw shrimp
Large squeeze of fresh lemon juice
Ground pepper and Mrs. Dash or salt, to taste
1/2 tablespoon butter
1/8 cup olive oil
1/2 cup sliced red onion
1/2 cup sliced red pepper
1/2 cup yellow or orange pepper
1 clove garlic, minced
1/2 cup cherry or grape tomatoes, halved
A couple fresh basil leaves, chopped
Pinch of crushed red pepper flakes
Additional ground pepper and Mrs. Dash or salt, to taste
1/4 cup white wine
1/8 cup brandy
1 tablespoon butter
4 ounces dried spaghetti
Grated Parmesan cheese, for serving
Chopped parsley, for serving

Shrimps!

Season the shrimp with lemon juice and ground pepper and Mrs. Dash, or salt, to taste. Quickly sauté in a large skillet with the half tablespoon of butter until just pink. The shrimp will cook a little more later. Remove from pan and set aside

Set a pot of water for the spaghetti to boil on the stove. Meanwhile, heat the olive oil in the same large skillet and cook the red onion and peppers for about 5 minutes.

Medley of Peppers and Onions

Stir in the garlic, tomatoes, basil, red pepper flakes and additional seasonings, to taste. Cook for several more minutes, then add in the white wine, brandy and the butter. Stir to combine, then let simmer for about 10 minutes. Add the reserved shrimp in the last few minutes of simmering time.

Shrimp and Pepper Sauce Ready for Pasta

Your pasta water should be boiling while you let the sauce simmer, so add the pasta and cook according to package directions. When done, drain, and divide the pasta into bowls or on plates. Pour the shrimp sauce over the pasta and serve with fresh grated Parmesan cheese and chopped parsley. Serve with a side salad.  (I totally spaced on adding the Parmesan before shooting the photos, but I did grate some over it!)

Drunken Shrimp with Spaghetti and Peppers2

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One-Pot Creamy Chicken and Asparagus Pasta for Two

Chicken and Asparagus Pasta for Two

Recently my meals have taken on a “keep-it-simple” theme, which includes finding and making new meals that only use one pot, pan, or skillet. One day I was surfing Pinterest, pondering what to make with some fresh spring asparagus I had bought and came across this delightful food blog that offered just the ticket for a quick and easy meal. I scaled it down for two people as my daughter wasn’t eating at home that night, and also added some Neufchâtel cream cheese to double the creaminess. The meal offered everything it claimed, including only one pot to clean after. And the bonus? It only took a half hour to make! Two thumbs up all the way around!

One-Pot Creamy Chicken and Asparagus Pasta for Two
Adapted from The Nourished Peach, original recipe here

8 ounces boneless, skinless chicken breast
Ground black pepper and Mrs. Dash or salt, to taste
2 teaspoons olive oil
2 teaspoons butter
4 to 6 ounces asparagus, cut into 1-inch pieces
1 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
2 cups homemade or low sodium chicken broth
3/4 cup milk, any kind
6 to 8 ounces spaghetti noodles
1/8 cup fresh lemon juice (1 small lemon or 1/2 large)
1/4 cup fresh grated Parmesan chees
2 ounces Neufchâtel cheese or regular cream cheese
Pinch of crushed red pepper flakes

Season the chicken on both sides with ground black pepper and Mrs. Dash or salt, to taste. Heat the oil and butter in a saucepan over medium heat.

Browning the Chicken

Add the chicken and cook for about 7 minutes on one side, then turn chicken over and cook for another 7 minutes or until chicken is no longer pink in the middle. Remove chicken to a cutting board, cover with foil and let rest for 5 minutes or so.

Browning the Asparagus

Meanwhile add the asparagus to the pot and cook for several minutes, stirring to evenly cook it. In the last minute or so, add the garlic and cook until fragrant. Deglaze the pot with a couple teaspoons of the chicken broth and scrape up the yummy browned bits from the chicken.

Pasta and Cooking Liquids ~ I broke the spaghetti in half to fit the pot

Add the thyme, additional ground black pepper, chicken broth, milk, and pasta to the pot. Turn the heat up to medium high and bring up to a boil. Once boiling, turn heat down to medium and gently boil, stirring often with a fork to keep the noodles from sticking to each other.

Boiling the Pasta

Simmer for 8 to 15 minutes (we live at high altitude so pasta takes longer) until pasta is cooked to your liking.

Adding the Chicken

Meanwhile slice the chicken into strips then cut into bite-sized pieces. When pasta is done, add the lemon juice, Parmesan cheese, Neufchâtel or cream cheese, and chicken. Stir to completely combine then top with a pinch of crushed red pepper flakes. Serve in bowls along with a side salad. So delicious!

Note: This recipe can easily be double or tripled, use size of pot accordingly.

One-Pot Creamy Chicken and Asparagus Pasta for Two

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Wild Mushroom and Pea Risotto

Wild Mushroom and Pea Risotto

I wanted to use both Oyster and Shitake fresh mushrooms for this, but the dang bin at the store was cleared out of Shitake when I went there. So I got some baby Bellas instead. I’m finally back in the kitchen and this sounded like a great side to some quick pan-seared chicken Parmesan cutlets I had planned on making.

I made a slight oops on the amount of liquid per rice, but was able to boil it down to reduce the sauce in the risotto. It was still a bit soupy but we were all hungry. I have adjusted the recipe below accordingly. I’m glad to be back in the kitchen, I tell you. Back issues are getting resolved now and all that.

My daughter doesn’t like mushrooms so she picked them out of the risotto, but she ended up going back for two helpings of it! She also said the chicken was fantastic and wanted me to make it again although it was not a “recipe” per se. Just some seasonings, cutlets dredged in milk then coated with Panko and Parmesan. Sometimes kids are just that easy to please!

Note: This is made in a pressure cooker. If you don’t have a pressure cooker, the method to make stovetop risotto is widely available on the internet.

Wild Mushroom and Pea Risotto

4 tablespoons unsalted butter, divided
1/2 cup finely diced onion
4 ounces mushrooms, any kind, sliced or kept whole if small
1/2 cup dry white wine
1 cup Arborio or California Pearl rice
4 cups homemade or low-sodium chicken broth
A few sprigs of thyme
1/2 cup frozen sweet peas, thawed
1/2 cup grated Parmesan cheese, from a block

Risotto Ingredients

Heat your pressure cooker (at minimum 3-quart size) over medium-high heat. Add 2 tablespoons of the butter, then add the chopped onions and mushrooms. Cook until soft, about 5 minutes.

Sautéed Mushrooms and Onions

Add the dry white wine and bring to a boil. Boil for a few minutes more then add the rice, the chicken broth, and the sprigs of thyme.

Put on the lid to your pressure cooker and lock into place, then bring up the pressure to high according to manufacturer’s directions.

Once the pot is up to pressure, set the timer for 7 minutes. (I quickly pan-seared the coated chicken at this point.)

Pan-Seared Panko Parmesan Chicken

At the end of the 7 minute-timer, remove pressure cooker from heat and run the pot under cold water to release the pressure immediately. (Or if you have an electronic one, release pressure according to manufacturer’s directions.) Don’t remove the lid until all pressure is released.

Peas and Cheese Added

Remove the sprigs of thyme and stir in the rest of the butter, the peas, and the half cup of Parmesan cheese. (You can reduce on stovetop if too soupy, but I did adjust the amount of liquid in the above recipe.)

Serve with additional grated Parmesan cheese if you want and your protein of choice.

Wild Mushroom and Pea Risotto

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Baked Spinach, Garlic, and Rosemary Turkey Meatballs

Baked Spinach, Garlic, and Rosemary Turkey Meatballs

Flavor bombs, I tell you, and it’s no joke when I say these are da’ bomb! These large puppies are not only packed with flavor, they are the size of small cannon balls. I was searching the interwebz for something to make with my half-priced pound of ground turkey I found in the Reduce for Immediate Sale bin at the grocery, and came across several recipes for ground turkey meatballs. The thing is, I didn’t have all the ingredients for any single one, so did was I always do. I printed them all out, and mish-mashed them together to come up with this.

BONUS: Earlier in the week I had made some homemade croutons from roasted garlic-infused olive oil and grated Parmesan. I used leftover bread I took home from our company party.

Making Homemade Croutons

Gosh aren’t they lovely?

Homemade Roasted Garlic and Parmesan Croutons

They ground up in my Ninja perfectly to use as a binder for the meatballs. Keeping the roasted garlic theme in mind, I did a quick roast of three large cloves of garlic in my toaster oven for 20 minutes.

SECOND BONUS: The night before I had made a huge batch of our favorite side dish to go with whatever the heck meat we had (See I love these so much that I can’t even remember what I ate with them as in my mind they are the star of any meal.) I had plenty of this rosemary bliss to serve with the meatballs, so of course I carried the rosemary theme through to the meatballs. Recipe here ——–> Rosemary and Butter Red Potatoes and Green Beans.

Buttered Rosemary Red Potatoes and Green Beans

UN-BONUS: Sometimes my math isn’t so good. I was trying to figure out how long to set the timer so I could take the meatballs out of the oven about 5 minutes before they were done to zest some Parmesan over the top of them. I usually cook meatloaf about an hour, but figured I would check them with an instant-read thermometer at 30 minutes. So. I set the timer for 40 minutes. Why? I have no clue. Slightly on the dry side, but the spinach did help a lot with keeping them from being a disaster. The pan juices in the casserole dish poured over was also a perfect remedy.

Baked Spinach, Garlic, and Rosemary Turkey Meatballs

Baked Spinach, Garlic, and Rosemary Turkey Meatballs

3 large cloves garlic, peels left on
1/4 cup bread crumbs (from flavored croutons if you have them, or make your own!)
1/4 cup finely minced onion (I used the same Ninja that I ground up the breadcrumbs in)
1 pound ground turkey
8 ounces frozen spinach, thawed and squeezed dry
1 large egg
1/4 teaspoon dried, crushed rosemary (I crush the dried leaves with a mortar and pestle)
Pinch of dried thyme
1/4 cup chicken stock
1 teaspoon Worcestershire sauce
Ground black pepper, to taste

Wrap the garlic cloves in foil and roast for 20 minutes in a 400-degree oven (toaster oven is more economical). Remove and let cool, then peel and mince.

Meanwhile, process the croutons into bread crumbs, remove, then process the onion into a fine mince. (Store-bought bread crumbs are fine, as well as mincing your own onion with a knife.)

Processing the Croutons into Bread Crumbs

Add all the ingredients to a large bowl and get ready to mess up your hands. Thoroughly combine all the ingredients using both hands.

Ground Turkey Meatball Ingredients

When completely combined, scoop out a large handful and roll around in your hands and shape into the size of a large golf ball or small tennis ball. (What is that size? A rubber squash ball?) Either way, you should end up with six fairly same-sized meatballs.

Turkey Meatballs Ready to Bake

Place the meatballs in a small oil-sprayed baking dish and cover tightly with foil. Bake for 25 minutes (not 40 please) or until an instant-read thermometer reads 160 degrees.

Remove foil then grate some fresh Parmesan cheese over top. Cook for another 5 minutes until cheese is melted and slightly browned. Serve immediately with any sides of choice.

Baked Spinach Garlic and Rosemary Turkey Meatballs

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Zucchini and Spinach Lasagna with Paul’s Spicy Sauce

Zucchini and Spinach Lasagna with Paul’s Spicy Sauce

So my back-yard neighbor keeps giving us zucchini and squash from his garden. I swear we are cooking and eating it as fast as we can! He had given us some pattypan squash twice and some other hybrid now, which I’ve used for a side dish both in soup and roasted with potatoes. (I took photos, maybe a future post? Dunno.)

But then we got this GINORMOUS zucchini.

Zucchini Grande

At that point I thought, “OK, it’s time to use this big time in a big pan of lasagna.” Subbing sliced zucchini for lasagna noodles has been around for quite some years, and since I got my cheap-o mandoline slicer last year I decided the zuke would be a perfect use for that big bad-ass zuke. (Ha! I’m getting a bit crass in my 50s, huh?)

Sooo, I wanted to grill the zuke first, because of all the thousand (exaggerated) Pinterest posts about this, they were all saying it came out too watery. But one post caught my eye that grilling the zucchini first worked way better than doing the salting and resting thing.

WELL. That didn’t work out so well. We had run out of propane, and hubby was supposed to get it but he didn’t. So it ended up doing the salting and resting thing. It came out a bit watery, but the taste was AMAZING! I went back for seconds and thirds. I think I want to make a soup out of this instead of a lasagna next time. That way I can have a really thick soup instead of a watery lasagna? What do you think?

This has a super-short ingredient list (for me at least) so it’s sure to please!

Anyways, this is what I did:

Zucchini and Spinach Lasagna with Paul’s Spicy Sauce

1 very large zucchini
4 cups spaghetti sauce, preferably homemade. (I used Paul’s Spicy Spaghetti sauce >—here.)
4 cups fresh spinach, chopped
15 ounces Ricotta cheese
1 large egg
1/4 cup shredded Parmesan cheese
2 cups shredded Mozzarella cheese

Slice your Big-A zucchini 1/8-inch thin with either a mandoline slicer or a knife. You’ll want enough to cover two-layers in a 9- x 13-inch pan. Lay the slices on racks and lightly salt each side.

Sliced Zucchini

Let rest for 1/2 hour, then use paper towels to mop up the moisture from the slices. (Alternatively you could dry-roast them on a grill.)

Pre-heat oven to 375 degrees.

In a bowl, mix the Ricotta and Parmesan cheeses along with the large egg until combined.

In a 9- x 13-inch pan, spread about a cup of the spaghetti sauce over the bottom.

Layer zucchini slices to cover.

First Layer of Zucchini

Now spread half of the Ricotta cheese mixture over them…

First Layer of Cheese Mixture

and top with a third of the Mozzarella cheese.

First Layer of Mozzarella

Next spread all the spinach over top…

Spinach Layer

and top with 1 1/2 cups sauce.

Spicy Sauce Layer

Repeat the layer of zucchini…

Second Layer of Zucchini

cheese mixture and another third of Mozzarella…

Second Cheese Layer

and the rest of the sauce.

Second Sauce Layer

Top with a final layer of Mozzarella.

Lasagna Ready to Bake

Cover the pan tightly with foil and bake for 50 minutes. Uncover and bake an additional 10 minutes. Let rest for 10 minutes before serving.

Zucchini and Spinach Lasagna Out of the Oven

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Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole

Busy, busy, busy! That’s what I’ve been lately, and when you’re busy it’s so nice to have a fairly quick and healthy casserole to whip together, just like this one. This is even something I wouldn’t mind cooking myself on this Mother’s Day (as long as I don’t have to do the dishes!). And Happy Mother’s Day to all mothers out there, be it mothers of humans, fur-kids, or nature! I hope you enjoy this recipe, this was a thumbs-up in my family all the way around.

Chicken Tetrazzini Casserole
Adapted from Cooking Light magazine

5 ounces uncooked linguine, snapped in half
2 1/2 tablespoons butter, divided
2 tablespoons flour
1 1/4 cups homemade or low-sodium chicken broth
1/2 cup Half and Half, or milk
1 ounce Neufchâtel cream cheese
1/2 cup grated Parmesan cheese, divided
Salt and pepper, to taste
4 ounces sliced mushrooms
1/2 cup chopped onions
2 teaspoons minced garlic
1 teaspoon fresh thyme, chopped
1/4 cup dry sherry
1 1/2 cups shredded cooked chicken breast
1/2 cup frozen peas
2-inch thick chunk French bread baguette, torn into chunks
1 teaspoon oil

Shred that Chicken Breast!

Preheat oven to 375 degrees. Cook the pasta according to package directions, drain, and set aside.

Meanwhile, melt half the butter in a saucepan over medium heat. Stir in the flour and whisk for a couple of minutes until all combined. Pour in the chicken broth and milk, whisking constantly.

Stirring the Cheese into the Sauce

Bring up to a boil, then reduce heat and simmer 5 minutes, whisking occasionally. Stir in 1/4 cup of Parmesan cheese and the cream cheese until combined, then turn off heat and set aside.

Sauteing the Mushrooms and Onions

In a large skillet over medium-high heat, add the rest of the butter. Add the mushrooms and saute for 3 to 5 minutes. Then add the onions, garlic, and thyme and saute for 5 more minutes. Add the sherry, then cook for a minute more.

Combining the Casserole

Pour in the saucepan of milk/cheese mixture, the pasta, chicken, and peas. Toss to combine. Spoon the mixture into a 2-quart casserole coated with oil spray.

Casserole Ready for Bread Crumbs

Place the torn bread pieces and the rest of the Parmesan cheese in a food processor and pulse until coarse crumbs form. Sprinkle evenly over the pasta. Bake for 30 minutes or until browned and bubbly.

Chicken Tetrazzini Casserole

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Roasted Cauliflower and Chicken Sausage Casserole

Roasted Cauliflower and Chicken Sausage Casserole

I “borrowed” this recipe from my foodie blogging friend Seana over at Cottage Grove House. Her recipes have never failed me, and this one didn’t either. The flavors in this are bright and flavorful! If we hadn’t left town for a couple of days this would have been completely consumed. The original recipe called for almond meal and nutritional yeast, but since I couldn’t find either of those I subbed in with ground roasted almonds and shredded Parmesan cheese.

Side note: This made a LOT of food for my small family so I plan on halving it next time. Part of that was my fault for using a pound of chicken sausage instead of 1/2 pound — DOH! But the family liked it and that’s what counts, right? 😀

All Natural Chicken Sausage

Roasted Cauliflower and Chicken Sausage Casserole
Adapted from Roasted Cauliflower and Chicken Sausage Casserole at Cottage Grove House

1 medium head of cauliflower (roughly 2 pounds) cut into bite size florets
2 teaspoons minced garlic
2 1/2 tablespoons extra virgin olive oil, divided
1 pound organic chicken sausages, removed from casings (1/2 pound would be plenty, too)
1 cup diced onion
1/8 teaspoon dried, crushed thyme
1 28-ounce can Italian-style diced tomatoes with garlic, oregano and basil
Sea salt and freshly ground black pepper to taste
1/2 cup roasted almonds, ground in a food processor
1/2 cup shredded Parmesan cheese

Roasted Cauliflower

Preheat oven to 375°F.  In a large bowl, toss the cauliflower florets with the minced garlic and 1 1/2 tablespoons olive oil. Spread the cauliflower on a baking sheet and roast for approximately 20 minutes, turning them over halfway through cooking time. When the cauliflower is lightly browned, remove from the oven and set aside.

Browning the Chicken Sausage and Onions

Heat the remaining tablespoon of olive oil in a large skillet over medium high heat. Add the chicken sausage, breaking it up as you add it. Cook for 10 to 12 minutes until it is cooked through and browned thoroughly. Lower the heat to medium low and add the onions, and thyme. Sauté the mixture for about 5 to 7 minutes until the onions have started to soften.

Tomatoes Added to Chicken Sausage Mixture

Add the Italian diced tomatoes to the skillet, with its liquid. Stir thoroughly and cook for 5 more minutes. Add salt and pepper to taste. Last, stir in the cauliflower until all pieces are coated with the tomato liquid.

Cauliflower Added to Mixture

Spray a 3-quart casserole with olive oil and pour the cauliflower and sausage mixture into the dish. In a small bowl combine the ground almonds and Parmesan cheese and distribute evenly over the casserole. Place in the oven and bake for 25 minutes. Remove and let stand for 5 minutes before serving.

Casserole Ready for Almond Cheese Topping

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