Pub-Style Chicken and Caramelized Onions with Spinach

I am always on the lookout for new recipes which are both easy and delicious, and this one definitely fits the bill. I have to thank my Mom for sharing it with me, as it has quickly become my favorite chicken dish. And when I tell you it’s delicious, that’s really an understatement. Seriously, it is the bomb! This recipe calls for fresh spinach, but I opted to go with creamed spinach simply because I love it.

Ingredients

Chicken

3 oz. reduced-fat Mexican cheese blend
1/4 cup light soy sauce
1 tbsp. molasses
1 tbsp. garlic powder
3/4 tsp. pepper, divided
large zip-top bag
1 1/2 lb boneless, skinless chicken breasts
4 cups sliced sweet yellow or white onions
1 tbsp. canola oil
1/4 tsp. kosher salt
2/3 cup french-fried onions
1/4 cup refrigerated Caesar dressing
1/4 cup light honey mustard dressing

Spinach

1 bag fresh spinach (6–9 oz)
1 tbsp. garlic herb butter
1/2 tsp. Bakery bread-dip seasoning (Parmesan blend)

I had a hard time finding the bread-dip seasoning so I made my own using 1 tsp. Parmesan, 1/2 tsp. each: oregano, garlic powder, and kosher salt, 1/4 tsp. each: dried basil, parsley flakes and onion powder, and 1/8 tsp. each: thyme and tarragon. Grind spices until fine, then add the Parmesan to spices and mix well. Store in container until ready to use.

Directions

Chicken

Preheat oven to 425°F.
Combine soy sauce, molasses, garlic powder, and 1/2 tsp. pepper.
Place mixture in bag and add chicken, turning to coat. Let stand at least 10 minutes (the longer, the better) or overnight in the fridge to marinate.
Toss fresh onions with oil, salt, and remaining 1/4 tsp. pepper.
Place onions in 13 x 9-inch baking dish; top with chicken.
Bake 20–25 minutes or until chicken reaches 165°F.
Top chicken with crispy onions and cheese; bake 2–3 more minutes or until cheese melts.
Combine both dressings; microwave on HIGH 20–30 seconds or until hot. Drizzle sauce over chicken and serve.

Spinach

Place spinach in microwave-safe bowl and cover; microwave on HIGH 4–5 minutes or until tender. Drain, if needed.
Stir in butter and seasoning, and serve.

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Artichoke, Mushroom and Spinach Lasagna

I woke up yesterday, yearning to make a meatless/veggie lasagna. I have no idea why this particular dish was pinpointed as the object of my affection, but knew I HAD to make it. I perused some of my saved recipes, and came across a few that looked delicious. So, I took one, altered it quite a bit and came up with this one, which I thought was amazingly scrumptious. I tried to be conscientious of the exact measurements I used… hopefully, that’s the case 😉

Ingredients

2 tbsp. butter or olive oil
9 no-boil lasagna noodles
1/2 onion, chopped
1/2 cup fresh mushrooms, chopped
4 cloves garlic, minced
1 (14.5 oz.) can vegetable broth
1 tbsp. fresh rosemary, chopped
2 tbsp. fresh basil, chopped
1 (14 oz.) can marinated artichoke hearts, drained and chopped
1 (10 oz.) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 oz.) jar tomato pasta sauce
1 (15 oz.) container Ricotta cheese
1 egg
1 tsp. salt
1 tsp. fresh ground pepper
3 cups shredded mozzarella cheese, divided
1 (4 oz.) package herb and garlic feta, crumbled

Directions

Preheat oven to 350 degrees F (175 degrees C).
Put butter or olive oil in a large skillet and heat on medium-high.
Sauté onion, garlic and mushrooms for 5 minutes, or until onion is tender-crisp.
Stir in broth, rosemary and basil, and bring to a boil.
Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Mix together, ricotta, egg, 2 cups of mozzarella cheese, salt and pepper in a bowl.
Spread 1/4 of the sauce mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
Add some big dollops of the ricotta/mozzarella mixture (using half) on top of the noodles, then more of the sauce.
Repeat layers 2 more times, ending with sauce mixture and remaining mozzarella cheese. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 10 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

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Spinach & Artichoke Dip (similar to Houston’s)

If you have ever been to Houston’s restaurant, then I’m sure you’ll agree with me that their signature spinach and artichoke dip is beyond delicious! I’ve been making a similar dish for years, and it’s always what I bring to parties or a dinner at someone’s house. Needless to say, it’s devoured in record time and I’m always asked for the recipe. Truth to be told, I actually have two, and have served them both. At some point, I will have to make the two at the same time and have my friends vote on which one they think is the winner, although I think this one will come out on top. I must warn you that this is not a low-calorie appetizer, but it is sure to please!

Ingredients

1 tbsp minced fresh garlic (about 2 cloves)
2 tbsp minced onion
1/4 cup butter
1/4 cup all-purpose flour
2 cups heavy whipping cream
1/4 cup chicken broth
2/3 cup fresh-grated Pecorino Romano cheese
2 tsp fresh-squeezed lemon juice
1/2 tsp hot sauce
1/2 tsp salt
1/4 cup sour cream
2 (10 oz.) boxes frozen chopped spinach – thawed, squeezed dry
12 oz. jar artichoke hearts in water (not oil) – drained, coarsely chopped
1/2 cup shredded white cheddar cheese

Directions

In a 2 qt. saucepan over medium heat, saute garlic and onion in butter until golden, about 3-5 minutes.
Stir in flour and cook for 1 minute.
Slowly whisk in cream & broth, and continue cooking until boiling.
Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted.
Remove from heat and allow to cool for 5 minutes.
Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
Fold the mixture into a microwave-safe serving dish, and sprinkle cheddar evenly over top.
At this point, the dip can be refrigerated until ready to serve, if desired.
Microwave dip on 50% power just until cheese has melted.

Serve hot with tortilla chips for dipping, and sour cream and salsa.

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