Ingredient: Frozen Chopped Spinach

Grilled Chicken Sausage Kabobs with Farro Risotto

Grilled Chicken Sausage Kabobs with Farro Risotto
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Servings
4
Servings
4
Grilled Chicken Sausage Kabobs with Farro Risotto
Print Recipe
Servings
4
Servings
4
Ingredients
Sausage Kabobs
Farro Risotto
Servings:
Instructions
Chicken Kabobs
  1. Combine the zucchini, whole tomatoes, onions, and whole mushrooms in a large container. You can use a skewer to create a "pilot hole" in the vegetables. This may help the marinade to penetrate more as well as make skewering easier later.
  2. In a jar with a tight fitting lid, combine the oil, vinegar, garlic, chili flakes, herbs, and salt. Cover tightly and shake to completely blend.
  3. Pour the dressing over the vegetables. Toss to coat and store covered in the refrigerator for at least 4 hours and as long as overnight.
  4. When you are ready to assemble the kabobs, slice the sausage into 1 inch chunks. Remove the vegetables from the marinade with a slotted spoon. Save the dressing to baste with later.
  5. Skewer the sausage and vegetables in random order. (Don't worry about a pattern unless that's your thing).
  6. Heat the grill to high ( or as high as it will go) and lightly coat with grill spray. Place the skewers on the grill and brush with the reserved dressing.
  7. Continue to grill, turn, and baste until everything is beginning to brown. This will take 15 - 20 minutes depending on the heat of your grill.
  8. Remove the kabobs from the grill and carefully slide the meat and veggies off the skewer.
Farro Risotto
  1. Heat the olive oil in a large fry pan, swirling to coat the bottom. Add the farro and cook for 5 minutes or so until it begins to brown. Add the garlic and cook another minute or so.
  2. Add the vermouth (or dry white wine) and cook for 2 - 3 minutes. Most of the wine should evaporate.
  3. Add the spinach and about 1 cup of the stock. Allow to simmer, stirring frequently until most of the stock has been absorbed.
  4. Add the red pepper and another cup of stock. Continue the simmering process allowing the stock to be absorbed.
  5. Give the farro a taste at this point. If you like the texture, it's done. If you like it softer, add a little more stock and continue to cook until the texture makes you happy.
  6. Season with salt and pepper to your taste and serve it with the kabobs.
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Spinach Orzo Salad

Spinach Orzo Salad
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This lemon forward pasta salad is great for parties. Make it a main dish by adding Feta Cheese and maybe some cooked chicken or garbanzo beans.
Servings
12
Servings
12
Spinach Orzo Salad
Print Recipe
This lemon forward pasta salad is great for parties. Make it a main dish by adding Feta Cheese and maybe some cooked chicken or garbanzo beans.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Boil the orzo in salted water according to package directions. While the orzo is cooking, squeeze out the thawed spinach and crumble it into the bottom of a colander.
  2. When the pasta is cooked drain it into the colander with the spinach. Drain well, rinse under cold water, and drain again. Pour it all into a large bowl.
  3. In the meantime, chop the red peppers and onions and slice the olives. Remove all of the zest from the lemon with a grater and squeeze all of the juice into a small bowl. Set all of these wonderful things aside.
  4. Pour about 2 tablespoons of the olive oil over the orzo spinach mixture and toss to coat evenly.Open both packages of the dry soup mix and sprinkle them onto the mixture. Stir to combine everything very well. Add the lemon zest and stir well again.
  5. Add the reserved vegetables and toss to combine things.
  6. In a jar with a tight fitting lid combine the remaining olive oil, the lemon juice and the white balsamic vinegar. Cover and shake well to blend. Pour about 1/2 to 2/3 of the dressing on the salad and toss to incorporate.
  7. Cover the salad and refrigerate for at least 4 hours, but better yet, overnight. Store the rest of the dressing in the refrigerator as well.
  8. Just before serving, remove the salad from the frig and toss it well. Add the remaining dressing and toss again. Transfer to a serving bowl and feed the masses.
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Chicken Spinach and Artichoke Pizza

DIGITAL CAMERASpinach Artichoke Dip has become an iconic appetizer. You can find it at most gatherings, lots of restaurants, and pre-made in the grocery store. Most everyone loves the creamy, garlicy flavor that has just enough vegetables to make it slightly less guilt producing. Spinach and artichoke have an affinity that makes them work so well in this dip, but they happily go hand in hand in lots of other dishes.

I’ve used this dynamic duo in lots of different ways. Pasta sauces and stuffings have benefited from the joining of the thistle and the green. I’ve shared a recipe here awhile back for a tasty Spinach and Artichoke Soup (check it out on the RECIPE page; search Spinach Artichoke Soup) that pays homage to the dip.DIGITAL CAMERAThe following recipe is another riff on the dip. It even features a creamy sauce. DIGITAL CAMERAThings began with frozen chopped spinach, canned artichoke hearts, and chicken breast tenders. The pantry/freezer lightened their load a little bit more which is a major focus right now. I used the kind of pizza dough that comes in a can, but fresh or home-made would be wonderful. 
DIGITAL CAMERASo the main ingredients were ready to become pizza. The chicken was browned in a little olive oil. The spinach and artichokes sautéed with a hearty dose of garlic. Light cream cheese thinned with a little fat-free half & half and flavored with Italian herb blend became the sauce.

The weather almost demanded that the pizza be cooked on the grill, so of course I complied.DIGITAL CAMERAThe result was crisp tasty pizza with just a hint of smokey goodness. This would be equally delicious baked in the oven as mini pizzas or one large one.DIGITAL CAMERAGive this recipe a try.

Chicken Spinach and Artichoke Pizza
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Servings
4
Servings
4
Chicken Spinach and Artichoke Pizza
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Toss the chicken bits with the Mrs Dash blend. Place in a zip top bag and allow to marinate in the refrigerator over night.
  2. When you are ready to prepare the pizza, remove the chicken from the frig. Heat a large fry pan over medium heat. Add the olive oil and swirl to coat the bottom of the pan. Add the chicken, spreading it out in a single layer. Cook until it is golden brown and cooked through. This should take about 10 minutes.
  3. Remove the chicken from the pan, leaving the drippings. Add the garlic and cook for a minute or so until it begins to become fragrant.
  4. Add the artichokes and spinach to the pan and continue to cook for 4 - 5 minutes. When everything looks blissful, remove the mixture from the pan.
  5. Stir the cream cheese and half & hlaf together in a small bowl. Add the Italian Herb grinder blend and stir to combine.
  6. Open the pizza dough and allow it to rest for 10 minutes or so. Cut in 4 pieces and stretch slightly to an even thickness on a mat that has been lightly coated with cooking spray. Spray both sides of the dough lightly as well.
  7. On the upper rack of a hot grill lay the dough pieces leaving room between each. Cook 3 minutes until lightly browned and marked. Turn and grill 2 minutes more. Remove from grill and lay on large baking sheet, browner side up.
  8. Divide the cream cheese mixture among the four dough pieces. Spread evenly almost to the edges.
  9. Top each pizza with the Spinach/Artichoke mixture and sprinkle the chicken on top. Add the cheese blend to the pizzas along with drizzle of olive oil.
  10. Place the pizzas back on the grill (top rack if you have one). Put the lid down and cook for 3 minutes. Check the pizzas and move them around to help them cook evenly.
  11. Continue to cook, moving around as needed. the cheese should be melted and the bottom crust deeply marked but not burned.
  12. Remove from the grill and allow to rest for 5 minutes. Sprinkle with freshly ground pepper and a dusting of red pepper flakes if you dare and serve.
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Spinach and Artichoke Soup with Chicken Sausage

Spinach and Artichoke Soup with Chicken Sausage
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Servings
4
Servings
4
Spinach and Artichoke Soup with Chicken Sausage
Print Recipe
Servings
4
Servings
4
Ingredients
Stock Base
Soup
Servings:
Instructions
  1. For the Stock: Heat the olive oil in a large soup pot over medium heat. Add the leeks and garlic and cook stirring frequently for 5 minutes or so. Add the stock to the pan and raise heat to high. Bring to a boil, reduce the heat to simmer, Cover and cook 15 minutes. Remove from heat and allow to cool for a few minutes. Using an immersion blender puree until smooth. Add the Italian herb blend stir and set aside.
  2. While the stock cooks, prepare the soup ingredients. Heat the olive oil in a medium fry pan. add the chicken in a single layer and cook 2 minutes or until lightly browned on one side. Turn and brown other side. Remove the sausage from the pan and set aside.
  3. Add the onions and red pepper to the drippings in the pan. Cook about 5 minutes until the vegetables begin to soften. Add the garlic and spinach to the pan and cook another 3 minutes or so. Remove from heat and set aside.
  4. To Broil the Artichoke Heats: Pre-heat broiler.Spray a rimmed baking sheet with the non-stick spray. Lay the artichoke hearts on the tray making sure they are not touching. Spray lightly with the cooking spray and sprinkle with the Italian herb blend. Broil for 5 minutes. Turn the artichokes spray the other side lightly and sprinkle with a little more herb blend and broil another 5 minutes. Remove from broiler and allow to cool. Slice in half length-wise. Set Aside.
  5. Once all of the ingredients are prepared, return the pan of stock to the heat. Bring stock back up to temperature and add the onion spinach mixture, the sausage, and the artichoke hearts. simmer everything for 10-15 minutes to allow flavors to blend.
  6. Serve with shaved Parmesan or Romano cheese.
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Rice Torta

Rice Torta
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This makes a wonderful appetizer but, it works well as a side dish or light main dish as well.
Servings
16 Appetizer Servings
Servings
16 Appetizer Servings
Rice Torta
Print Recipe
This makes a wonderful appetizer but, it works well as a side dish or light main dish as well.
Servings
16 Appetizer Servings
Servings
16 Appetizer Servings
Ingredients
Servings: Appetizer Servings
Instructions
  1. Combine cooled rice and spinach in a large mixing bowl and set aside. Heat a small fry pan and add one tablespoon of the olive oil. Add the onion and garlic and cook 3 - 4 minutes until soft but not browned. Remove from pan and allow to cool slightly.
  2. Add the chopped mushrooms to the bowl along with the cooled onions and garlic, stirring to combine. Reserve two tablespoons of the olive oil and add the remaining oil to the bowl. Stir to coat everything evenly with the oil.
  3. Separate one egg and set the yolk aside. Place the egg white in a small bowl and add the other four eggs. Beat lightly and add to the spinach mixture. Stir to blend. Add 2/3 cup of the cheese to the bowl and stir to combine
  4. Pour mixture into a greased rectangular glass baking dish. Smooth the top. Beat the reserved egg yolk with a little water and brush over the top of the torta. Sprinkle with the remaining cheese and drizzle with the reserved olive oil.
  5. Bake in a 375 degree oven for 30-35 minutes. It should feel firm to the touch, and the edges should be lightly brown.
  6. Remove from oven allow to set for 10 minutes before cutting into large or small squares depending on how you are serving it. Serve warm or at room temperature.
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