Italian Baked Chicken, with Artichoke Hearts, Tomatoes and Olives

My family is pretty easy to please. Pasta is always a hit and anything that I top with olives and artichoke hearts is sure to have them singing my praises. This past weekend I decided to throw caution to the wind and add all our favorites in one place. This Italian Baked Chicken with Artichoke Hearts, Tomatoes and Olives was born!

The best part, of course, is it wasn't difficult to make. I pan seared the chicken breast and then placed them on a bed of artichoke hearts, Roma tomatoes, capers and olives to bake through and then topped with just a little mozzarella cheese. Served over a little simple angel hair pasta with a side of foccacia, it was the perfect weekend treat.

I take our weekend dinners very seriously. It is nice having the two oldest home during the day and with the weather turning warmer they play outside, and they play hard.

Like, muddy pants and dirt-smeared faces hard.

Do you remember those afternoons as a child? I would get lost in the backyard and my own imagination. I created fairy cities out of twigs, rocks and blossoms. But I also remember working up quite the appetite.

My Mom would often have a roast or the BBQ would be going. It was half the draw of the weekend.

Of course, even on the weekend I still have work to get done, cleaning, etc. I don't have all day to cook and prepare an extensive meal. I might want a fast solution to my dinner dilemma, but I don't want to sacrifice flavor.

Rummaging through the fridge I had a lot of odds and ends. The pantry held a few more goodies like the two cans of artichoke hearts. So they all went into the big baking dish.

Tossed with just a little flour to help tighten up any extra juices (even seeded those romas were juicy!)
it made a great bed for my chicken.

I slightly pounded out 4 chicken breasts then dipped them in egg and then flour before pan searing them. Then I nestled each down into my vegetables, topped them with a little cheese and baked it all till the chicken was cooked through.

This was easily done under 30 minutes and was a big hit with my family. I will be making this again throughout the Summer.

Ready for the recipe?

Italian Baked Chicken with Artichoke Hearts, Tomatoes and Olives

You Will Need:

• 2 cans artichoke hearts, packed in water
• kalamata olives
• 5 Roma tomatoes, seeded and sliced
• 1 Tbs. minced garlic
• 2 Tbsp. capers
• 2 Tbsp. + 1/2 c. flour, divided
• olive oil
• 4 chicken breasts
• 1 egg, scrambled
• salt and pepper
• 1/2 c. mozzarella cheese, shredded

Preheat the oven to 350 degrees.

Place the drained artichoke hearts, olives, sliced and seeded tomatoes, garlic and capers in a large mixing bowl. Toss with 2 Tbsp. flour and then transfer to a 9" x 13" baking dish. Season with salt and pepper and set aside.

Set up a dredging station for flour seasoned with salt and pepper and an egg wash. Add a little olive oil to a large skillet and heat to medium.  Pat your chicken breasts down with a paper towel so they are completely dry before you begin dredging. Then proceed to dip each breast in your egg wash and then lightly dredge in flour. Place the chicken, 2 breasts at a time, in your heated skilled. Brown both sides, then nestle the chicken into your vegetables. Repeat with the remaining chicken. Top the chicken with shredded mozzarella cheese.

Place the casserole into the oven and bake for 15 minutes before checking the chicken with a meat thermometer. The cooking time will vary depending on the size of your chicken breasts. The tomato and artichoke mixture should be baked through and bubbly.

Serve over your favorite pasts and enjoy!

Quick Mexican Penne Casserole

Casseroles have my a big help this past week. As things ramp up for Spring planting and warmer weather activities, I need hearty, delicious meals that I can make quickly and will last for at least 2 meals.

More bang for my buck, right?

One item that is always well stocked in my pantry is Ro*Tel, and I am starting to believe it really does make everything better.

To create this quick Mexican Penne Casserole I let Ro*Tel help to add flavor and pizzazz to pasta and lean ground beef. Of course, topping with melted sharp cheddar and a generous handful of parsley and green onions adds a little extra color and crunch.

Truly, I started buying Ro*Tel by the case so we can throw it in our crispy burritos, casseroles, chili or soups. Yum!

More than just a can of diced tomatoes, the green chilies add a lot of flavor without adding heat. I seem to be the only one in the family who likes spicy foods, so this is my compromise.

Start your pasta boiling to aldente and preheat the oven

Then begin browning the ground beef in a deep skillet. Add in all the ingredients, reserving the cheeses, chili powder and some of the parsley and green onions. Season to taste.

Could you use cilantro? Probably. We are not a big cilantro family, so I usually go with Italian Parsely instead.

Drain the pasta and mix with the ground beef mixture.

I poured half of the pasta into my casserole dish, then topped with the crumbled Cotija cheese. Add in the remaining mixture and top with the sharp cheddar cheese. Give the top a light dusting of chili pepper for color and bake till heated through.

I served mine garnished with a nice helping of parsley and green onions.

Ready to grab the recipe?

Mexican Penne Casserole

You Will Need:

• 1 lb. penne pasta
• 1 lb. lean ground beef
• 1 can cream of chicken soup
• 2 cans Ro*Tel 
• 2 Tbsp. sun dried tomato pesto
• 1/4 c. Italian flat-leaf parsley, roughly chopped
• 1 c. Cotija cheese, crumbled
• 2 c. sharp cheddar cheese
• chili powder, for dusting
• 4 green onions, sliced. White and green parts divided
• salt and pepper to taste

Start a large pot of water boiling. Preheat the oven to 350 degrees.

In a high-sided skillet, brown the ground beef. Add in the soup, Ro*Tel, sun dried tomato pesto, parsley and the whites of the sliced green onions. Season to taste. Warm through and set aside.

Boil the pasta just a minute short of aldente. It will finish cooking in the oven. Add the drained pasta to the skillet and toss to coat. Pour half the mixture into a 9"x13" casserole dish. Top with the crumbled cotija cheese and then add in the remaining pasta mixture. Top this with sharp cheddar and a dusting of chili powder.

Bake for 20 to 25 minutes or until the cheese has melted and the casserole is bubbly.

Serve garnished with the remaining chopped parsely and green onions.

Enjoy!

Do you have a favorite meal this time of year? I would love to hear what your go-to is below.

Quick Leek and Mushroom Baked Gnocchi Recipe with Campell's

This Leek and Mushroom Baked Gnocchi recipe for an easy weeknight dinner idea shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.  #WeekNightHero #CollectiveBias

Before I had kids I didn't really meal plan. After work my husband and I would cook together and create something on a whim. I mean, we had all the time in the world to cook and enjoy our meal. And if we ate late, it didn't matter.

Now meal times in my house look a little different. The natives become restless if dinner isn't on the table by 6pm. And they totally revolt if I dare to serve them something they don't want to eat. I meal plan before the weekend, shop carefully and even plan out what needs to be thawed, put in the slow cooker, and when etc. It is tough keeping it all organized!

But there are always nights when nothing goes as planned. The baby gets sick, or we need to eat fast so my son can be dropped off at cub scouts. Occasionally I fail to notice an important meeting or event my husband put in our shared calendar. Yeah, I will admit it. Seems like more weeknights than not, I am scrambling to feed my family dinner. Yeah, reality laughs in the face of best laid plans, doesn't it?

In order to save my sanity with a family of 5, I have learned to be flexible, but most importantly, keep a well stocked pantry to avert last minute dinner disasters.

This week the good weather threw all our normal scheduling right out the window. My husband has to plant and work ground when he can in the Spring. Sometimes I only have a 30 minute window in which to have dinner ready for everyone before he heads back out the door to finish up something on the farm.

Because, yes, I still like us all to sit down together as a family. Even when we are rushed.

So I grabbed a carton of Campbell's Soups for Easy Cooking as my base, and grabbed a few other simple ingredients to create this amazing Leek and Mushroom Baked Gnocchi recipe.

Grab yourself a $.75 coupon walmart.com (coupon starts 3/13/15, and is valid for 1 month)

No, these are not your grandmother's cans of soup. I may have found these Campbell's Soups for Easy Cooking in the soup aisle of my local Walmart, but these pourable cartons are an easy way to create fast and tasty weeknight meals in just a few minutes. There are 4 flavor options and all are designed to replace condensed soup or soup mixes. Look for:

• Savory Portobello Mushroom (great for skillet dishes)
• Creamy Herb & Garlic with Chicken Stock (perfect for pot pies)
• Sweet Onion (a savory addition to meatloaf and skillet dishes)
• Mexican Style Tomato (great for Mexican dishes)

Now, leeks and mushrooms are a huge thing in my house right now. They have such a sweet and savory flavor, I knew they would pair nicely with the Sweet Onion soup. You can think of this recipe as a mashed potato and gravy meets a hearty bowl of French Onion Soup. The combination is like an umami explosion for your taste buds.

Cue the fireworks.

Start by sauteing the leeks and mushrooms over medium heat in a little olive oil. You want them to be softened.

Then add pre-made gnocchi, found in the pasta section, the Sweet Onion soup,and a little sour cream. My Dad often used sour cream for a little added tang in his casseroles. It is a simple trick I still like to use today, and we always have a little in the fridge.

Let the mixture warm through and season to taste.

Then put the gnocchi mixture into individual dishes, or a larger casserole dish, and top with shredded Swiss cheese.

Bake at 400 degrees for about 15 minutes. It just needs to heat through. Turn on the broiler, if you desire, and finish melting and caramelizing the cheese on top. I like mine all golden brown.  This little step is so worth it.

Then dig in!

 Now I have a few more cartons of Campbell's Soups for Easy Cooking stashed away in my pantry and I am ready for whatever last minute things are going to pop up.

Leek and Mushroom Baked Gnocchi

You will Need:

• 1 Tbsp. olive oil
• 2 large leeks, sliced thin and cleaned
• 1 c. button mushrooms, coarsely chopped
• 1 carton of Campbell's Soups for Easy Cooking - Sweet Onion
• 1/2  c. sour cream
• 1 16 oz. package of gnocchi
• 1 c. Swiss cheese, grated
• salt and pepper to taste

Preheat the oven to 400 degrees.

In a large skillet over medium heat, saute the sliced leeks and mushrooms in olive oil till softened. Then toss in the gnocchi, sour cream and pour in the Campbell's Soups for Easy Cooking - Sweet Onion. Mix well and season to taste.

Transfer the gnocchi mixture to a large baking dish, individual ramekins or mini coquettes. Divide the shredded Swiss cheese between the dishes and place in the oven for 15 minutes or till warmed through. Then switch the oven to broil and let the cheese begin to melt and bubble on top.

Remove from the oven and serve to your hungry crew.

Doesn't this look good? I know, easy wasn't it? All the warm, bubbly goodness of a weekend meal, that actually fit into a weeknight schedule.  These cartons are ready to use as is, not condensed and ready to save busy Moms time and effort to put a meal on the table.

See more weeknight dinner inspiration using Campbell's Soups for Easy Cooking at http://cbi.as/4pdn

What would you make for your family with Campbell's Soups for Easy Cooking?

Bacon Leek and Asparagus Quiche

Daylight Savings Time always gets me thinking about Spring. Those extra precious minutes of light allow for family walks in the evening, I look forward to the first crops on the farm and warmer days ahead.

The changing of seasons also means my hens are finally laying well again. So I go from a few Winter scragglers to a whole basket full of fresh eggs daily. Life is good. But, it also means the excess adds up fast in the house. Yes, even with all my baking and bread making, I still need to use up a few eggs now and again.

Luckily, my husband never turns down a good quiche. And I don't turn down a way to pack it full of my favorite veggies.

This is my Spring recommendation, Bacon, Leek and Asparagus Quiche!

This is the first year my oldest kids have proclaimed their love of asparagus. What can I say? I have been hoping they would come around.

I do love my asparagus paired with eggs. That probably started with my Mom's asparagus and egg scrambles. But, it is lovely baked into a quiche as well.

The leeks? Well, that is my new love. I have plans to plant a lot of it in the garden this year. I really can't get enough of it sauteed with a little butter and mushrooms to top either a rustic pizza or over fresh pasta.

Both leeks and asparagus love a little added fat, so I can crumble in a few slices of good, thick bacon and call it good for this dish. Really, good.

Now, if making pie crusts isn't your thing, feel free to grab a pre-made one. I promise they are probably easier to make than you think. Just let the dough chill, don't overwork it, and use butter over shortening.

Grab those eggs and whisk away! Since the filling has so much flavor, I don't worry about adding many herbs or spices. Just a little salt, milk and cheese.

Pack in the filling and then pour the egg mixture over the top. See all those lovely veggies and little bits of crispy bacon?

Cook until set. This means the middle might not be all the way done, but the whole quick shouldn't jiggle. It will continue to cook when you take it out of the oven.

My favorite part about making a quiche is I can serve it warm or cold. Sometimes my husband tries to finish a field or has a break down on the tractor this time of year. Hello, black mud! So I can plan on having quiche for dinner... but serve it when we are ready.

Ready to grab the recipe? Check it out below and see if this recipe will make it on your meal plan this month.

Bacon Leek and Asparagus Quiche

You Will Need:

• 1 large leek, sliced thinly and rinsed
• 2 Tbsp. butter
• 1 c. sliced asparagus
• 3 slices bacon, cooked and crumbled
• 3 eggs
• 1 c. milk
• 1 c. Monterey Jack cheese, shredded
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 unbaked pie crust

Preheat the oven to 350 degrees.

In a large skillet, saute the leeks in butter over medium heat till softened. Add the asparagus for an added minute, then stir in the crumbled bacon and set aside.

In a separate bowl, whisk together the egg and milk. Stir in the cheese and add the salt and pepper.

Place the leek mixture in the unbaked pie shell and pour egg mixture over the top.

Bake for about an hour, until the middle has set. Let cool slightly before serving so the egg can set up. Serve warm or chilled.

Enjoy! 

...And don't forget to set your clocks for Daylight Savings time! Have a great week.

Chicken Cordon Bleu and Creamy Dill New Potatoes - February Secret Recipe Club #Recipe

After a month break from The Secret Recipe Club... (doesn't everyone need a little time to get their head on straight following the holidays?) it is back, and I have a fabulous Chicken Cordon Bleu Recipe and Creamy Dill New Potatoes to share with you.

Like many people, my goal has been to eat more at home. But, cooking at home doesn't have to be boring. In fact, many delicious meals that cost so much when eating out are surprisingly easy and inexpensive to recreate at home.

No, really.

Chicken Cordon Bleu, and any stuffed chicken recipe for that matter, is easy, it just takes a few more minutes to construct and cook. This meal I made for a weekend dinner to break up the typical soup or casseroles we have been eating. It was so worth it.

For February's The Secret Recipe Club post, I was assigned to "Hun...What's For Dinner" from Cindy who is married to a chef, but has found her own passion for cooking. Another stay-at-home-mom, Cindy has a wide variety of recipes, meal planning and round ups. Looking around her site I found a lot of meal inspiration, but once I saw her recipe for Chicken Cordon Bleu and Creamy Dill New Potatoes, I was sold.

I made this back towards the end of December and I have been dying to share it with all of you. Now, I am even ready to put it back on the menu. Looking through these photos has made me hungry all over again!

This was the kind of special dinner meal that leaves me not missing those nights eating out. I definitely didn't miss the restaurant bill.

Like I said, this recipe isn't difficult, it just has a few more steps than a basic chicken and sauce dish. Start by grabbing a little mallet and going to town on your chicken breasts. My kids tend to give me a wide berth when I am pulverizing meat...

Once the boneless, skinless chicken breasts are nice and thing, they can be filled and rolled. I went with a combo of thinly sliced Swiss Cheese and smoked ham, then topped with a slice of Provolone. Thats the way I roll...

Each filled breast was rolled and then pinned with toothpicks. Then came the dredging stations. You will need seasoned flour, egg wash and then seasoned bread crumbs.

One of my favorite parts of this recipe was that the chicken was baked. Each breaded piece of chicken is sprayed lightly with non-stick spray and then baked for about 30 minutes, or until they reach temperature.

Once the chicken is baking, it is time to get working on the cheese sauce to go over the top. It is just a simple roux with melted butter and cooked flour.

The milk and cheese mixture helps to bring it together. Season to taste and then set aside.

Of course, don't forget the creamy dill new potatoes for the side! This is so easy and with the oven busy this recipe just uses the microwave.

Yeah, I have a microwave, but it is definitely a second (or third) string player in my kitchen line-up.

Wash and place potatoes in a bowl. I ended up cutting mine in half. Add water, cover and cook till tender. Then the cream cheese, milk and dried dill is mixed together and microwaved till soft. Cooked potatoes are tossed in this sauce and you are good to go.

And it is so yummy!

Serve these up alongside that lovely baked Chicken Cordon Bleu and a little fresh salad. Dinner is done.

Chicken Cordon Bleu
adapted from Hun...What's For Dinner?

You Will Need:

• 4 boneless skinless chicken breasts
• 4 slices thin Swiss Cheese
• 4 slices Provolone Cheese
• 4 thin slices smoked ham
• 1/4 c. all-purpose flour
• 1 egg, beaten
• 1 c. Italian seasoned bread crumbs
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 c. milk
• 1/4 c. Parmesan Cheese
• 4 slices Swiss Cheese, diced
• salt and pepper to taste
• parsley, chopped for garnish

Start by preheating the oven to 350 degrees.  Pound out the chicken breasts to 1/4 inch thickness.

Season each breast with salt and pepper then place a slice of Swiss Cheese in the middle, then topped with ham and then a slice of Provolone cheese. Roll the chicken, secure with toothpicks and place on a plate, seam down. Repeat with the remaining chicken breasts.

Set up a dredging station with flour, seasoned with salt and pepper, then a station for a beaten egg and then the Italian seasoned bread crumbs. Place each breaded breast in a baking dish sprayed with non-stick spray. Lightly spray each piece of chicken with non-stick spray.

Bake for 30 to 35 minutes, or until the chicken is cooked through.

When the chicken is cooking, start on the cheese sauce. In a large skillet, melt the butter. Whisk in flour and let the mixture cook through for about a minute. Then whisk in the milk. Bring it back up to a simmer and then add in the cheeses. Season to taste.

Serve chicken with warmed sauce drizzled over the top. Garnish with parsley. 

Creamy Dill New Potatoes
adapted from Hun...What's For Dinner?

You Will Need:

• 1 1/2 lb. small new potatoes
• 1/2 c. water
• 1/2 c. Philadelphia Chive and Onion Cream Cheese Spread
• 1/2 c. milk
• 1 tsp. dried dill

Wash, halve and place new potatoes in a microwave safe bowl or casserole dish. Cover and heat on high for 15 -17 minutes, or until tender. Drain and return the potatoes to the dish. 

Combine the remaining ingredients and heat for 1 minute or so, stirring till smooth and warmed through. Pour the sauce over the potatoes and toss to coat. Taste and season as necessary. Serve warm.

Enjoy! 

An InLinkz Link-up

Easy Weeknight Lasagna Roll-Ups

What dinners do you have planned for the week? Any comfort food in there?

I usually try to compile a mix of easy to make dinners, freeze-ahead meals and family favorites. Lasagna is usually reserved for the weekend - something that takes me longer than 30 minutes to make, but it is one we always enjoy. I mean, it is classic comfort food.

My love of lasagna may just surpass Garfield the cat's..

I remember for my 13th birthday, homemade lasagna was my dinner request. I have never been a fan of ordering it in a restaurant though, and frozen just can't compare. It has to be homemade and my Mom made the best.

Lasagna is also a great place to pack in some extra veggies. Whether I put sauteed eggplant in the sauce, spinach in with the ricotta, or layer on the squash or broccoli, there are so many fun ways to switch up the flavor and customize it. But again, usually creating a dish of lasagna takes me a whole afternoon. It is a delicious labor of love, but one I don't sign-up for often.

So while looking for the week's dinner inspiration I saw photos of lasagna roll-ups, I thought this might be a great chance to simplify my favorite. Even favorite recipes have room for updates, right? Maybe it is Winter talking, but I was really craving a cheesy classic.

This lasagna roll-up recipe is a great one if you want to make a whole bunch ahead of time and freeze small trays of it. Each roll or two is a simple serving perfect to pair with a salad, bread sticks or other vegetables.

This time around I went with simple fresh wilted spinach. I happened to have a couple of bags on hand. Why fresh over frozen? Just a personal preference, but sometimes the frozen spinach has hard stems. I always have a bag or two of baby spinach in the fridge. Use what is handy for you.  I saved myself some time by blanching it in the same water that I later cooked the pasta.

I like to boil the pasta early on  and let it cool slightly on a baking sheet sprayed lightly with non-stick spray. I used 12 noodles to fit in my casserole dish, but I always try to boil a few extra in case they break when I take them out.

I sauteed up a medium yellow onion along with sausage.

My favorite way to break up meat is with a potato masher. It makes quick work of the browning meat in smaller chunks.

Once my meat was browned, I added in my favorite jar of marinara. Let it heat through and it is ready to go.

Once everything is cooked and ready to go, assembly goes quickly. Just layer, roll, repeat. You can fill them as full as you wish, but you have to be able to transfer your roll into the casserole dish.

I had a ladle full of sauce in the bottom to keep the pasta from sticking and burning.

I put a single-layer of roll-ups in my pan and then topped with the remaining sauce and some shredded mozzarella and parmesan cheese.

Then bake. It is that easy.

Mmmm... doesn't that look good?

Lasagna Roll-ups

You Will Need:

• Lasagna noodles, about 12 or enough to fit your casserole dish
• 1 bag of baby spinach
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 jar marinara sauce
• 1 c. sausage

• 8 oz. ricotta cheese
• 1 egg
• 1 c. mozzarella cheese
• 1/4 c. Parmesan cheese, shredded
• 1 Tbsp. basil
• Salt and pepper to taste

Start by putting on a large pot of water to boil and preheat the oven to 350 degrees.

Once the water starts to boil, blanch the baby spinach until wilted. Drain well in a colander and rough chop the spinach once it has cooled enough to handle. Set aside.

Start cooking the pasta as directed. Once cooked, remove from the boiling water and place, in a single layer, on a baking sheet sprayed with non-stick spray to cool slightly.

In a large skillet, saute the diced onion in oil over medium heat with a pinch of salt. Add the sausage and break it up as it browns. Once the sausage is almost done cooking, add the minced garlic and finish browning. Once cooked, add the jar of marinara sauce and bring it up to a simmer. Warm through and turn off the heat.

In a medium bowl, mix together the ricotta, egg, 1/4 c. mozzarella cheese, Parmesan cheese, and basil. 

To assemble, place a noodle on your work surface. Spread with ricotta mixture, a little wilted spinach and top with meat sauce. Spread a ladle-full of sauce in the bottom of your casserole dish. Roll up the filled lasagna noodle and place the seam-side down in the dish. Repeat until the dish is full. Top with remaining sauce and remaining cheese. Season the top with salt and pepper. 

Bake for 30 minutes or until the dish is warm and bubbly. 

To freeze ahead, before baking cover the casserole dish or disposable pan tightly and freeze instead. Enjoy!

What is on your menu this week? What is your favorite dish to make and freeze ahead for a busy night?