Recipe of the week: Pesto & Vegetable Stuffed Portobellas

I really like mushrooms, portobellas and baby portobellas in particular.  I found some that were larger than I normally see and I thought they would be great stuffed, and they were.  If your mushrooms are smaller, you'll be able to fill more than six mushrooms, if you have left over filling you can always use it on a sandwich or in an omelette.  I used prepared pesto, canned artichoke hearts (in water), and fresh spinach for mine.  You could use frozen spinach and artichoke hearts, you would just need to thaw and drain them.  Let me know what you think.  A Votre Sante!


6 large mushrooms, cleaned, dried, and stems set aside
2 cups spinach leaves, torn into small pieces
2 Tbsp pesto
3 artichoke hearts quartered and chopped
2 Tbsp sun dried tomatoes chopped
Parmesan cheese
Fresh basil

Preheat oven to 400 degrees.  Remove the stems of the mushrooms and set aside.  Rinse the tops and dry, then bake on a baking sheet for 5 minutes.  Chop stems of mushrooms and set aside.  In a bowl add spinach, tomatoes, artichoke hearts, mushroom stems, add pesto and toss until the vegetables are lightly coated.  Remove mushrooms from oven and add filling.  Bake for an additional 10-12 minutes (until the mushrooms are tender).  Remove from oven and add a sprinkle of Parmesan and a little fresh basil, bake for 2 more minutes.  Remove from oven and serve, enjoy!

Recipe of the week: Spinach Artichoke Pasta

I was reading this blog the other day and thought hmm, why didn't I ever of that!  My family loves my spinach artichoke dip found here.  I'm always looking for stuff I can do ahead of time or in the crock pot since I never know when football practice is going to end and how much time I'll have to fix dinner.  Let me know what you think of my version.  A Votre Sante!

I lightened up mine a bit, plus made a smaller amount, here's what I did different:

Spinach Artichoke Pasta

2 Tbsp butter
2 cloves garlic
2 Tbsp flour
2 cups of 2% milk
salt and pepper to taste
1 can artichoke hearts quarted
1 bag baby spinach
3/4 cup Parmesan cheese
3 oz mozzarella
1/2 cup vegetable broth
1 lb Mostaccioli (it's like Penne only not ribbed, my nana always used it, Barilla makes it)


Cook Mostaccioli according to package, al dente.  Drain and set aside, covered.
Over medium heat melt butter, add garlic.  Once browned add flour to make a roux.  Add milk, wisk until smooth, keep stirring once it's bubbly turn down to simmer and add Parmesan cheese and vegetable broth.  Minus the vegetable broth and you have an Alfredo sauce...keep going if you want more.  Add the mozzarella, artichoke hearts and 1/2 of the spinach.  Once the pasta is drained and back in its pot you can pour the mixture on top.  You can stop there if you want, otherwise get out a 9X13 pan.  Pour the pasta/sauce mixture, stir in the rest of the bag of spinach.  Top with an addition sprinkle of Parmesan cheese.   Bake at 350 for about 20 minutes.  Enjoy!

Recipe of the week: Chicken with artichoke hearts and sundried tomatoes.

This past weekend a friend of my dad's sent me home with homemade dehydrated apples and sundried tomatoes.  Heaven!  If you're lucky enough to have some of these tomatoes on hand use them otherwise you'll have to make do with store bought.  I served mine with a salad, you could add rice, pasta or potatoes if you like.  Let me know what you think.  A Votre Sante!

1.5 boneless skinless chicken breasts
2 lemons juiced
1 tsp olive oil
1 tsp lemon zest
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
a dash of basil
a dash of mint
a dash of red pepper

I can of artichoke hearts drained
1/2 cup-1 cup of sundried tomatoes

Preheat oven to 375 degrees.  Mix all of the spices with the lemon juice and olive oil...pour over chicken breasts.  Marinate in a dish or a large plastic zipper bag.  Marinate for at least an hour, the longer the better.  Bake in covered pan at  375 degree oven for 20 minutes.  Add artichoke hearts and sundried tomatoes and cook uncovered for another 20 minutes.  Enjoy!