Spinach and Artichoke Chicken Manicotti

I intended on boiling the handy dandy boxed noodles but I felt compelled to make the noodles. The last time I did that I just made some simple pasta noodles. When I went to the Googles to find some inspo I saw a technique that I’d never heard of which meant that I obviously have to try it.

Additionally the supermarket only had an insanely large container of ricotta. The Googles said it was easy so I said ‘what the hell?”

And it was!

I’m not writing up a lengthy post. I think the pictures are largely self explanatory. I didn’t use any precise measurements aside from the manicotti and the ricotta, which I’ll link to if anyone feels adventurous.

Fresh ricotta

Fresh manicotti

I winged this meal. I didn’t know what was happening until I was basically ready to assemble.

The following are the components:

I cooked up ground chicken thighs. I seasoned with salt, pepper, garlic powder, onion powder, smoked paprika and a bit of chopped garlic and shallots.

Chopped spinach (frozen) and chopped artichoke hearts

I used a can of crushed tomatoes. I seasoned it up with the usual suspects and my personal tricks. Season your sauce as you like or use your usual.

Shredded mozzarella.

I mixed the ricotta with the spinach and artichokes. I seasoned with salt, pepper, garlic, parmesan and crushed red pepper.The rest is just assembly. Make sure you place them seam side down. Bake at 350 until nice and bubbly then make sure your cheese gets nice and melty 😍

This was my first time using this crepe-pasta technique. I did an amazing job with the flavors. I think it’s more suitable for a light recipe. This is hearty. I think I would have preferred an ordinary noodle. Either way this was amazingly yummy!

Worth every step!

🐷.

 

 

 

© 2020 by Alexa Mason. All Rights Reserved

Gorgonzola Chicken Pizza with Shaved Brussel Sprouts and Sun-dried Tomatoes

I was craving pizza and I knew it was an activity that my kid would enjoy. So, I grabbed a bunch of ingredients and surprised him after his summer program. He made a pepperoni pizza. I made a pizza topped with chopped chicken, shredded Brussel sprouts, gorgonzola, sun-dried tomatoes and a balsamic reduction. It is SO good.

I contemplated buying pizza dough but I wound up making the dough as I usually do. I amped it up by seasoning the dough with garlic and herbs. A nice béchamel serves as the perfect anchor for the cheese and toppings.

 

Pizza Dough:

 

• 4 cups of flour
• 2 packets of yeast (I use Hodgson Mill Fast Rise Yeast)
• 1 ½ c warm water
• 2 tsp salt
• 2 tbsp sugar
• 1 tbsp Italian herbs
• 1 tsp garlic powder
• ½ tsp black pepper
• ¼ olive oil

Pizza:

For a medium (thick) white sauce:

• 2 tablespoons flour
• 2 tablespoons butter
• 1 cup milk
• Season to taste with salt, pepper, garlic and Italian herbs

 

Toppings:

• 2-4 shaved Brussel sprouts (I use a mandolin slicer)
• 4-6 sliced grape tomatoes
• 2 tbsp of sundried tomatoes, sliced
• 2 chicken thighs, sautéed and chopped
• Generous handful (to taste) mozzarella
• Handful (to taste) italian blend cheese
• 1/4c to 1/2c of gorgonzola
• Balsamic
• Olive oil to coat the crust

 

Directions:

1. Prepare your dough
2. Proof your yeast with the warm water
3. Add the seasonings and oil
4. Slowly add the flour
5. The dough will be a little sticky but your fingers should be mostly clean to the touch
6. Knead once or twice then add to a greased bowl and top with a greased plastic wrap
7. Allow to rise for about an hour
8. Preheat your oven to 500 degrees F
9. Punch it down and knead once or twice
10. You can use it all or divide, the recipe yields about 2lbs of dough (I used half for my pizza and half for my son’s)
11. Roll out your dough and spread it in an ungreased cast iron skillet, pizza stone or cast iron griddle
12. Use a fork to puncture the center of the dough, leave at least ½” space for your “crust”
13. Bake for about 5 minutes, or until the crust starts to rise then remove

 

For pizza:

1. Slice your chicken and cook it on high heat, season with salt and pepper
2. Remove from heat to rest
3. Slice your Brussel sprouts, tomatoes and sun-dried tomatoes
4. In a small pot, melt your butter and add flour
5. Add milk and whisk to remove lumps
6. Season to your preference

 

7. Spread the white sauce on your dough
8. Top with some cheese
9. Top with tomatoes and Brussel sprouts
10. Top with chicken and sundried tomatoes
11. Top with cheese
12. Brush crust with olive oil
13. Put back into oven until its bubbling and the crust is brown

 

14. In a small pot, bring a few tablespoons of balsamic vinegar to a boil
15. Add a half tsp of sugar and stir
16. Bring to a simmer until it coats the back of a spoon
17. Remove from heat! (Overdone balsamic reduction is no good. Trust me!)
18. Remove your pizza from the oven
19. Drizzle with the balsamic reduction

 

 

 

© 2018 by Alexa Mason. All Rights Reserved

#TT: Stacked Chicken Enchiladas

Second installment of the #TT series of dishes that have been previously posted elsewhere without a recipe. I made this a few weeks ago and it was a hit. So many flavors, so much cheese. Because the tortillas (1) do not require rolling and (2) are not pre-dipped in oil  you save time and we’re talking healthier. So you can enjoy more cheese.

 

15-20 corn tortillas

1 15oz can of diced or whole tomato

1 small onion

4-6 cloves of garlic

1-2 chipotle in adobo

1 cup of chicken broth, low sodium

2 scallions (white and green parts)

1 can of black beans, drained

2-3 chicken breasts or boneless skinless chicken thighs

2-3 tbsp of oil

garlic powder, onion powder, chili powder and cumin

½ tsp of kosher salt and pepper

Juice and zest of half a lime

Shredded cheese

Garnish: (optional)

Cilantro

Queso fresco

Avocado

1. Preheat oven to 400.
2. In a large pot, add a tbsp of the oil and the onion. Let it sweat a bit before adding the garlic. Add in the chopped up chipotle pepper.
3. Season with salt and pepper, as well as 1 tsp each of garlic powder, cumin and chili powder.
4. Add tomato and chicken broth
5. Bring to a boil and allow to simmer.
6. In a large bowl, place your chicken and add remaining oil, seasonings (2 tsp of each) and lime. Toss until coated well.
7. Put coated chicken in an oven-safe pan and bake until cooked through, about 20-30 minutes. Internal temp should register at 165 degrees.
8. Let the chicken rest.
9. At this point you want to either use an immersion blender or pour your tomato base into a blender and pulse, some texture is okay.
10. Return to the pot and bring to a boil and return to a simmer. Taste and adjust spices and salt as necessary.
11. Chop up the chicken and the scallions
12. Turn oven down to 375.
13. In a large, oven safe pan, spray with cooking spray
14. Create a single layer of corn tortillas, cutting pieces to fit as needed.
15. Ladle some of the tomato sauce
16. Sprinkle some of the chicken, the beans and the scallions.
17. Top with cheese. Repeat steps 13-16 until the pan is full. You should be able to get 3 layers.
18. Final layer should be sauce and cheese. Bake until bubbling.

© 2016 by Alexa Mason. All Rights Reserved