I can’t believe it is already mid February! But then again I spring can’t get here soon enough with its warmer temps. It has been really cold here in NC. I can’t wait to go outside and grill without freezing my tush off, eating dinner on the porch and going for long walks in the warm weather. It seems all I can do for now is dream and search for vacations in far south destinations.
I am glad I enjoy cooking since we have to stay inside. I have a few recipes for you this week and my cookie recipe. Two chicken recipes and one beef. I wrote the grocery list for each recipe to hopefully make it easier for you.
SPINACH ARTICHOKE CHICKEN:
- olive oil spray
- 4 chicken breasts, butterflied
- 13.75 oz artichoke hearts packed in oil, drained
- 1 large bag of fresh spinach
- 1 clove garlic, minced
- ½ cup Greek yogurt
- ½ cup mayonnaise
- ½ cup Parmesan cheese
- ½ cup shredded mozzarella cheese
- Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray.
- Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
- Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.
- Let stand about 5 minutes before serving.
1 large bag of fresh spinach
4 chicken breast
Boxed or Canned:
13 to 14 oz can of artichokes in oil
1/2 cup mayo
1 box whole grain pasta like penna
1 cup Greek plain yogurt (at least 4 oz)
Put half the flour into a bowl and add the beef strips. Roll them around to coat in the flour. Pour 1 tablespoon of the olive oil into a pot, add the meat and sear on all sides. Remove the seared meat from the pot and set aside.
Add the remaining tablespoon of oil to the pot and sauté the onion and garlic for about 5 minutes until softened. Add the mushrooms and sauté until deeply colored (about 20 minutes). Lower the heat to medium low, sprinkle in the remaining flour and cook, stirring often, for 1 minute.
Return the meat to the pot and add the stock and red wine. Bring to a boil, cover and reduce the heat to low. Cook on the stovetop or in the oven at 350ºF for approximately 2 1/2 hours. When done, stir in the half n half, mustard and Greek yogurt. Season to taste with salt and pepper. Finish with the fresh parsley and serve over egg noodles.
- ¼ cups All-purpose Flour, Divided
- 1 pound Beef, Cut Into Cubes Or Strips
- 2 Tablespoons Olive Oil, Divided
- 1 whole Onion, Diced
- 4 cloves Garlic, Minced
- 1 pound White Button Mushrooms, Sliced
- 1-½ cup Beef Stock (homemade Or Store Bought)
- 1-½ cup Chicken Stock (homemade Or Store Bought)
- 1 cup Red Wine
- ½ cup Half and Half
- 1 teaspoon whole grain mustard
- ½ cup Greek yogurt
- Salt And Pepper, to taste
- 2 Tablespoons Fresh Parsley, Chopped
- Egg Noodles, To Serve-cook as directed on the bag
1 pound button mushrooms sliced
1 pound of beef
Boxed or Canned
all purpose flour
1 can beef bouillon
1 can chicken bouillon
1 bag egg noodles
Half and Half (small)
1 container Greek yogurt (at least 4 oz. size)
whole grain mustard
Chocolate Chip Cookies:
This is the favorite for the love of my life! His middle name should be cookie monster!
2 ¼ cups flour
1 teaspoon of baking soda
1 cup oatmeal
2 sticks of soft butter
¾ cups raw sugar
¾ cups light brown sugar
1 teaspoon vanilla
1 bag semi-sweet chocolate chips
1 cup chopped walnuts (optional)
In bowl mix flour, baking soda and oatmeal and set aside. In large bowl mix butter, sugars and eggs well. Add vanilla. Slowly add dry ingredients. Make sure all ingredients are mixed well. Stir in chocolate chips and nuts. Make ping pong ball size balls and place on cookie sheet. Space cookies about 2 inches apart. Bake at 325* for 11 to 13 minutes.
Boxed or Dry:
all purpose flour
light brown sugar
raw sugar (you can use white sugar)
1 bag semi sweet chocolate chips
2 sticks butter