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Sunday, March 29, 2009

Tonight's menu is a repeat

I apologize for my lack of posting but had major computer problems (nasty virus)that took 2-3 weeks to get cleared off completely. Those of you who follow my other blog can read all about it (

Tonight I am making the beef tips in the crockpot again. It really was so good last time and I was on call today for work, so if I had been called in I could've thrown it together before going to work. BUT so far I haven't been called in but I'm sticking with the beef tips since I'm hungry for them now :). I'm going to cook them on low this time since I have all day.

Well, I have it all cooking in the crockpot now and it looks like it needs more meat so I'm sending Patrick to the store (Nugget Market - the best place on earth to shop - I also refer to it as Mecca :) ) to pick up some more beef tips. Actually I'll have him get stew meat since it's going to cook all day. We must have the proper balance of sauce to meat :). And Patrick voted to serve it over egg noodles instead of egg noodles it is...and he gets to pick those up too!

This is the Beef Tips in Mushrooms sauce but my houseguest has requested I rename it Drunken Beef Tips because of all the red wine I put in it :) I also made a salad and my homemade Green Goddess dressing. It is actually a light green in color, which doesn't show up very well in the photo.

Yesterday was my spagetti. I would post that recipe but I never make it the same way twice! lol It turned out very good though.

Wednesday, March 4, 2009

Chicken Florentine Artichoke Bake

OK....tonight is a night to try yet another new dish. Tonight's experimental dish is Chicken Florentine Artichoke Bake. I will let you know how it's almost ready to come out of the oven.


8 oz dried bow tie pasta
1 small onion, chopped
1 TBSP butter
2 eggs
1 1/4 cups milk
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried Italian seasoning
1/4 to 1/2 tsp crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz)
1 14 oz can artichoke hearts, drained and quartered
1 10 oz pkg frozen chopped spinach, thawed and well-drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp paprika
1 TBSP butter, melted

Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In a small skillet cook onion in 1 TBSP butter over medium heat for approximatey 5 miutes or until tender, stirring occasionally. Removed from heat and set aside. In a bowl, whisk together eggs, milk, seasoning, salt, dried Italian seasoning, black pepper and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2" baking dish or 3 quart rectangular casserole dish. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over mixture. Bake, uncovered, 10 minutes more or until golden. Makes 6-8 servings.

UPDATE: This was another hit! DH had 2 helpings and my MIL ate it up (after picking out the spinach bits lol). I used quite a bit more chicken than 2 cups - I bought a rotisserie chicken and cut that up, as well as used the leftover chicken breasts from the Baked Excelsior Chicken dish I made the other day. I also used 12 oz of quartered & marinated artichoke hearts instead of the canned plain artichokes - I LOVE the flavor of the marinated hearts. Let me see what else I changed...oh, I forgot the Italian seasoning - and didn't miss it lol; I also probably used closer to 3/4 cup of dried tomatoes, and I added an extra egg and about another 1/4 cup milk since I had so much more chicken then the recipe called for. Oh, and I forgot to cover it so it baked uncovered and didn't seem any worse for the wear.

Tuesday, March 3, 2009

Tonight's menu is a toss up

Today is my first day off of work for this work cycle and I'm kicking around ideas for tonight's dinner. I was thinking of Shrimp Jambalaya or maybe Italian Sausage Soup as it's a rainy, blustery day, which is perfect for either one of those dishes. Of couse, that's going to require me getting in the shower and getting dressed and heading to the store! lol. I've been fixing computer problems and working on billing my clients for my auction business today. Not fun but a must-do! I'll let you all know later about dinner!


And the winner is....

Italian Sausage Soup!!! And it was fantastic :). Here is the recipe.

Italian Sausage Soup

1 1/2 lbs Italian sausage, cut in 1/2" pieces
2 cloves garlic, minced
1 medium green pepper, finely minced
1 medium onion, finely minced
28 oz can Italian style pear tomatoes
3 cans (14 oz ea) regular strength beef broth
1 1/2 cups dry red wine
1/2 tsp basil leaves
3 TBSP chopped parsley
2 medium zucchini, sliced approximately 1/4" thick
3 cups uncooked bowtie noodles
Parmesan cheese, to taste

In a 5 qt Dutch oven or soup pot, brown sausage well over medium heat. Drain fat and remove sausage from pan. Add garlic, onions and bell pepper to pan and "deglaze" pan...scraping up all the browned bits; cook until limp. Stir in tomatoes (including liquid), beef broth, wine and basil. Simmer uncovered for 30 minutes. Add parsley, zucchini and pasta and cook, covered, for approximatley 15 minutes. Ladle into bowls and sprinkel Parmesan cheese over top. Enjoy!

Italian Sausage Soup History

I have been making this Italian Sausage soup for years now and it's always been a huge hit with all who try it. It's especially appreciated on cold, blustery days. I really wish I could remember where I first came across this recipe. I would love to credit the creator if I knew who that was!
visitors since 02/08/09.