Chicken Cordon Bleu Florentine Casserole

This casserole is sooooooo good!  It is loaded with ham and chicken and it is rich and creamy and cheesy with a great crunch from the Panko bread crumbs.  Not to mention, it is full of healthy spinach! Like I said - so good!  I sent the recipe home with one of my co-workers and she tried it this past weekend and her family loved it too! 

It might seem like a lot of ingredients, but it comes together pretty quick and since it is a casserole, you can just throw everything in the casserole dish, bake and enjoy!  I know you will love this one and I think it will be a frequent menu item!

Chicken Cordon Bleu Florentine Casserole

(Printable Recipe)

2 Tbl. extra virgin olive oil

2 cloves garlic, minced
1 1/2 c. fresh spinach, chopped

3/4 c. thinly sliced deli ham, chopped

1 Lb. chicken, cooked and shredded

3 Tbl. butter

3-4 Tbl. flour

2 1/2 c. milk

salt and pepper

Italian seasoning, to taste

1 1/2 c. shredded Italian cheese blend

1/4 c. crumbled Gorgonzola, or to taste

1/2 Lb. radiatori pasta, cooked

3/4 c. panko bread crumbs

1/2 tsp. dried parsley

1/2 tsp. Italian seasoning

1/2 tsp. Johnny's Garlic Spread or garlic powder

salt and pepper

1/4 c. Parmesan cheese, grated

Preheat oven to 350 degrees.  Heat 2 Tbl. extra virgin olive oil in a large skillet.  Add the garlic and saute for about 30 seconds.  Add the spinach and saute a few minutes or until it's wilted.  Add the chopped ham and shredded chicken and toss to coat with spinach and garlic.  Cook about one minute and then remove from skillet and set aside.  To the same, now empty, skillet add 3 Tbl. butter and cook until melted.  Whisk in the flour until a thick paste forms.  Slowly whisk in the milk and cook until thickened.  Season with salt, pepper and Italian seasoning. Then, stir in the Italian cheese and Gorgonzola and stir until cheese is melted.  Taste and adjust seasoning as needed.  Stir in the spinach mixture and cooked pasta.  Stir until everything is coated with sauce and pour into a 2-quart casserole dish.  Combine bread crumbs, dried parsley, Johnny's Garlic Spread, salt, pepper and grated Parmesan cheese.  Sprinkle over the top of casserole.  Spray top lightly with either cooking spray or butter spray.  Bake, uncovered, for 15-20 minutes or until top is golden brown.  Serves 4-6.  

Jenn's Notes: You can use seasoned bread crumbs instead of using the Panko and other seasonings, but I love the crunch the Panko adds.  This was a hit and we had it on the dinner table from start to finish in less than an hour.  

slightly adapted from: Blogging For Fishes submitted by Girls In Aprons 

Soft and Chewy French Bread with Garlic Spread

 I have just found the PERFECT french bread recipe.  It tastes just like, if not better, than my FAVORITE store-bought french bread - crust and all!

You know that hypnotizing smell when you walk into the grocery store and you smell FRESH french bread?  Oh my GOSH, it gets me every-single-time.  That is why they put a tray right by the front door and right by the cash register, because you can probably resist once, but twice - oh no!  Well, that is what my house smelled like, while I was baking this bread.

I usually make this recipe for fabulous french bread, because it is pretty easy and it tastes yummy, but I always thought the texture was slightly different than what I was used to with store-bought french bread.  This new version is EXACTLY what I have been looking for.  

This new recipe is just right.  The inside is so soft and has texture that french bread should have and it's not dry at all.  The crust has just the right amount of chewiness to it.  I made this bread, planning to eat it with some spaghetti and then I was going to use the leftovers for sandwiches later in the week, but we did not have any leftovers.  

It does take a little bit of time and since you can pick up a loaf of store-bought french bread for super cheap, you might think it wouldn't be worth the time and effort to make a homemade version, but my own personal opinion is HOMEMADE IS ALWAYS BETTER.  I will still be using store-bought when time is limited, but if it's a day where I have some extra time, I will, without a doubt, make this homemade recipe.  Oh and the garlic spread was yummy too, but I am content with just a little butter spray and salt and pepper.  Have you ever tried a slice of french bread with just butter and a sprinkling of salt and pepper?  You should try it - it gives it just a little kick and it is so good.

Soft and Chewy French Bread 

adapted from: It's Always Autumn
(Printable Recipes)

1 1/2 Tbl. instant yeast

1/2 c. warm water

1 1/2 Tbl. sugar

2 c. water

1 1/2 Tbl. oil

2 1/4 tsp. salt

6 c. all-purpose flour

Combine the yeast, 1/2 cup warm water and sugar; let it proof for ten minutes.  Then, add 2 cups water, oil, salt and 3 cups of flour.  Mix until flour is incorporated, then gradually add remaining 3 cups of flour.  Using the dough hook on a stand mixer, knead about five minutes, then turn out onto generously floured surface.  Every ten minutes, for the next hour, knead two or three times.  This is what gives the crust that french bread chewiness.  It is not crucial that kneading takes place at exact 10 minute intervals, just make sure to come back at least four times in the next hour to knead the dough a few times, then form back into a ball (keep dough covered with a piece of saran wrap between kneads, so it doesn't dry out). 

Divide dough into 2 portions for regular-sized loaves or 4 portions for small loaves.  Spread each portion out into a rough rectangle and roll up, jelly-roll style.  Take the two ends of each loaf and tuck under slightly.  Place on a lightly greased cookie sheet.  Spray a sharp knife with cooking spray and cut 3 diagonal lines into the tops of each loaf, about 1-inch deep.  Brush loaves with a beaten egg, making sure to get every single spot.  Whatever doesn't get covered with egg wash won't brown.  Raise until doubled or 30 minutes.  Bake at 425 degrees for 10 minutes, then at 375 degrees for 18-20 minutes, rotating pan halfway through.         

*Some bread recipes tell you to keep adding flour until the sides of your bowl come clean - DON'T do that for this recipe.  This bread is incredibly tender, which means the dough is going to be softer and stickier.  Much of the dough will be hanging onto the dough hook and some will still be stuck to the bottom and sides of the bowl.  You can tell you've added enough flour and you've kneaded the dough long enough when you can pinch off a small bit and easily roll it into a little ball in the palm of your hand.  It will still be a little sticky to the touch, but not so sticky you can't roll it into a ball. 

Boursin Cheese Spread (aka Garlic Herb Spread)
1/2 c. butter, softened
8 oz. package cream cheese, softened
1 clove garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/8 tsp. each dill, marjoram, thyme and pepper 
   OR 1/2 tsp. poultry seasoning

Stir all ingredients together to combine.  Serve on warm french bread.    

Jenn's Notes:  No notes today.  I just did what the recipe said and it turned out perfect.  The instructions might look long, but this bread is really easy and I think anyone could make it!

My Favorite Homemade Spaghetti Sauce and it Freezes Well Too

This is my favorite homemade spaghetti sauce and it is so EASY to make.  

The best part is that you can make a big batch and freeze some for later.  It tastes the exact same after being frozen.  I will usually make a big batch on Sunday and divide it between old sour cream/yogurt containers and place them in the freezer to have on hand whenever I need it.  All you have to do is thaw it and warm it.  Since it already has the meat in it, you can have dinner ready in no time.  

I like to use Italian sausage, because I absolutely love the depth of flavor it adds and it tastes like it belongs in spaghetti sauce, but you could always use ground beef, ground pork or ground turkey.

I serve this sauce over everything from spaghetti to ravioli to baked ziti to lasagna!

Easy Homemade Spaghetti Sauce

adapted from: Adventures of D and V
(Printable Recipe)

1 Lb. Italian sausage links, casings removed 
    (or whatever meat you prefer)

1 c. onion, chopped

1/2 c. green bell pepper, chopped 

2 cloves garlic, chopped

1 Tbl. dried oregano

1/2 Tbl. dried parsley

1/2 Tbl. seasoned salt

1/2 Tbl. dried basil

1 Tbl. garlic powder

1 (28 oz.) can crushed tomatoes

2 (14.5 oz.) cans diced tomatoes

Brown sausage in large pot, breaking into pieces as it cooks.  Add the chopped onion and green pepper and saute until tender.  Add the garlic and cook for 30 seconds.  Add remaining ingredients and stir well.  Simmer, covered for at least 2 hours, stirring occasionally.  Uncover, the last hour.  The longer it simmers the better it will taste.  If you don't like it chunky you can always puree it with an immersion blender.  This makes enough for three meals for two people.  This can easily be doubled and frozen for later use.  Serve however desired.    

Jenn's Notes: I know it might sound like an excessive amount of spices, but it ends up tasting perfect, trust me. If you use sausage, make sure to use the big italian sausage links and not breakfast sausage.  I freeze this in old sour cream/yogurt containers.  If it gets a little ice on top, just scrape it off before warming.   

Cookbook Winner Announced

The winner is . . . .

Comment #79

Cindy B.

Congratulations!

Please contact me within 72 hours to claim your prize - eatcakefordinner@digis.net!

Thank you so much to everyone who entered my giveaway!  I love reading everyone's comments.  You guys are full of great shortcuts in the kitchen!  

Like - lining your pans with foil or parchment paper to make clean-up a cinch

and

Making extra food/dinner and chopping extra veggies and freezing them for later

Here are a few that I can't wait to try myself: 

Freeze leftover tomato paste and canned chipotle chiles.  Whenever I cook with those, I always use such a small amount and I am stuck with 3/4 a can and nothing to do with it.  Freezing the extras is a perfect idea. 

I also can't wait to try freezing cookie dough balls.  I love the idea of having a last minute treat ready in no time.

Pat's Chicken & Wild Rice Casserole

Here is one more recipe that I tried as part of my review of Gooseberry Patch's Simple Shortcut Recipes Cookbook!

 This casserole was so good and so easy.  I had no idea you could buy a box of quick-cooking wild rice.  What was I thinking all of those times using the regular wild rice that takes forever to cook?  I have already tried a few other chicken and wild rice casseroles (Paula Deen's Chicken and Wild Rice and Cheesy Chicken and Wild Rice), but I like this Pat's version best.

  I chose to make this the same night I was serving it and I had it ready in no time, but you could prepare this a day ahead of time and bake it just before serving.  I used one large Costco chicken breast (seasoned with salt, pepper and Italian seasoning) that I had baked earlier and I sauteed the celery and onion while the rice cooked.  Then, I mixed everything together and that was it!

This casserole made me feel like it was a cozy Fall afternoon, because it honestly reminded me of the flavor of turkey and stuffing at Thanksgiving.  Very comforting.  I really think your whole family will enjoy this one.

**Update (10/20/12) - I have made this multiple times and we love it!  It has become a family favorite recipe. **  

 Pat's Chicken & Wild Rice Casserole

adapted from: Gooseberry Patch's Simple Shortcut Recipes

recipe submitted by: Pat Beach
(Printable Recipe)

2 (6 oz.) pkgs. quick cooking flavored long-grain and wild rice

3 1/2 c. low-sodium chicken broth (or however much the box says)

1/4 c. butter, divided

4 celery stalks, chopped

1 small onion, finely chopped

3-4 chicken breasts, cooked and cubed or shredded

2 (10.75 oz.) cans cream of chicken soup

8 oz. container sour cream

optional: crushed potato chips

Preheat oven to 350 degrees.  Prepare rice according to package directions, using broth instead of water and 2 Tablespoons butter.  In a skillet over medium heat, saute celery and onion in remaining 2 Tablespoons butter until crisp-tender.  In a large bowl, combine cooked rice with chicken, celery mixture, soup and sour cream.  Transfer to a greased 9''x13'' baking pan.  Bake, uncovered, for 30 minutes or until hot and bubbly.  Top with crushed potato chips, if desired.  Serves 6-8. 

Jenn's Notes: I cut the recipe in half and I used a box of Uncle Ben's Fast Cook Long Grain and Wild Rice with 23 Herbs and Seasonings.  So, that right there already had a lot of flavor.  If you are in a hurry, you can heat this all up on the stove and skip baking in the oven.  

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Shortcut Banana Bread or Cake

This is another delicious recipe that is part of my review of Gooseberry Patch's Simple Shortcut Recipes

I made this recipe with an open-mind.  A bread recipe made with a cake mix?  We will see.

Yep, definitely tasted like a cake and NOT a bread, but it was a delicious cake!

It is extremely light and fluffy, that it is almost impossible to hold a piece and eat it, like you normally would with bread.  I thought it tasted great plain, but I think it would be good with a dollop of whipped cream or maybe even a thin layer of cinnamon cream cheese frosting.      

I made this recipe last Tuesday, told my friend about it on Wednesday, she made it that night and raved about it the next morning saying her husband said it was a 10 and her mom LOVED it too and she has already made it twice (she used a sugar-free yellow cake mix, 1 1/2 cups of mashed banana, less buttermilk and added some nutmeg)!  Three other people requested the recipe.  It is making the rounds.  

Shortcut Banana Bread (or Cake)

adapted from: Simple Shortcut Recipes
submitted by Jennifer Crisp
(Printable Recipe)

18 1/2 oz. pkg. yellow cake mix

1/2 c. brown sugar, packed

1 c. banana, mashed

3/4 c. buttermilk

1/2 c. oil

3 eggs, beaten

1 tsp. cinnamon

Combine dry cake mix and remaining ingredients in a large bowl.  Using an electric mixer, beat on low speed for one minute.  Increase to medium; beat an additional 2 minutes.  Divide between 2 greased and floured 9''x5'' loaf pans.  Bake at 350 degrees for 40-45 minutes, until a toothpick inserted in center comes out clean.  Makes 2 smaller loaves.

Jenn's Notes: Since this cake is so soft, I don't know how well it would turn out of a pan (like a bundt or round pan).  I sprayed my bread pan with cooking spray and forgot to flour it and it was pretty hard to get out of the pan in one piece.