Spinach Artichoke Muffin Pan Quiches

Spinach Artichoke Muffin Pan Quiches

These delectable little muffin pan quiches have puff pastry for crusts and are filled with baby spinach, artichokes, white cheddar cheese and bacon. They’re a play on the famous dip that everyone loves starring spinach and artichokes.

Quiche is one of those things you can eat for any meal. Full of eggs and a smattering of bacon, they are perfect for breakfast and fancy enough for brunch. It’s for those same reasons and more that I love them for lunch or dinner too, they’re savory enough, and perfect paired with a salad or vegetables. … 

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Chicken, Spinach and Artichoke Calzones (Personal Size)

Chicken Spinach Artichoke Calzones

Pizza dough wraps around a tasty filling of chicken, artichokes, spinach, ricotta and mozzarella cheese in these personal-sized calzones or pizza pockets. If you took a pizza and folded it in half – stuffed with extra toppings – you’d have a calzone. Calzone = more. More of all the things you love in a pizza.

These take longer than pizza to make so I bought my dough from a bakery to save time. If you have leftover chicken that helps too. You only need a cup and a half of cooked chicken so you can plan ahead and cook extra.

The artichokes are sautéed with garlic, onions and Italian seasonings before being mixed with the rest of the ingredients. Sometimes calzones are layered starting with the ricotta then topped with the fillings and mozzarella. I mixed everything together so assembling them would go faster, plus it was easier to fold the dough over without random pieces of cheese and whatnot splaying everywhere.

They bake up hot and bubbly, irresistible, with a chewy, golden crust. The filling has the distinctively tangy bite of artichokes tempered with creamy cheese, baby spinach and tender pieces of chicken.

So much more than pizza.

Artichoke Spinach and Chicken Calzones

Chicken, Spinach and Artichoke Calzones

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 4 personal sized calzones

Chicken, Spinach and Artichoke Calzones

Pizza dough wraps around a tasty filling of chicken, artichokes, spinach, ricotta and mozzarella cheese in these personal-sized calzones or pizza pockets.

Ingredients:

2 - 3 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, diced
1 (14 ounce) can artichoke hearts, rinsed in a colander, patted dry and chopped
1 teaspoon Italian seasoning
coarse salt and fresh black pepper
red pepper flakes, optional
3 cups fresh baby spinach leaves
1 pound pizza dough
1 + 1/2 cups cooked chicken, cubed
1 + 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
flour, for dusting
1 egg, beaten with 1 tablespoon water
Parmesan cheese, for sprinkling on top
pizza sauce, for serving

Instructions:

  1. Heat the oil in a large skillet or frying pan over medium heat. Add the garlic, onion, artichokes, Italian seasoning, a couple pinches each of salt and pepper and red pepper flakes, if using. Cook about ten minutes, stirring often until the artichokes are soft with some golden color to them. Turn off the heat and lay the spinach leaves on top. Let cool.
  2. Meanwhile divide the dough into four pieces as equal as you can make them. Roll them out on a floured surface to about an 8-inch roundish oval. If the dough is hard to work with let it rest 5 - 10 minutes.
  3. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or grease it well with olive oil.
  4. Once the artichoke mixture is mostly cooled mix in the chicken, ricotta and mozzarella - it will be thick. Season with salt and pepper to taste.
  5. Scoop up a quarter of the chicken filling and place it on one half of one of the dough rounds, leaving a small border. Brush the edges all the way around with egg and then fold the dough over the filling, pinch the ends or roll it up over itself and crimp with a fork.
  6. Brush it lightly all over with egg, make a slit in the top with a knife then sprinkle sea salt and Parmesan on the top.
  7. Use a big spatula to gently scoop it up and place it on the baking sheet. Repeat until all the calzones are made.
  8. Bake 26 - 30 minutes until golden brown and bubbly in the center. Let set 5 - 10 minutes before serving with warm sauce for dipping.

Notes:

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chicken-spinach-and-artichoke-calzones-personal-size/

Chicken Calzones

Chicken, Spinach and Artichoke Calzones

Baked Lemon Artichoke Chicken

Baked Lemon Artichoke Chicken

Bright and briny flavors are captured in these chicken breasts that are baked with artichoke hearts, capers, whole garlic cloves, Parmesan cheese and lemon slices plus a big glug or two of extra-virgin olive oil to help all the flavors shine.

The lemon slices add just the right amount of tartness without being overwhelming so it won’t make you pucker up. The garlic cloves soften, mellow out and sweeten up making it easy to pop them right in your mouth whole. You’ll wish there were more and it doesn’t hurt to throw in a few extra. I call them garlic candy.

Baked Artichoke Lemon Chicken

This is easy enough to throw together on a busy weeknight using only one pan. Score. The chicken is laid down in a big roasting pan then the artichokes, capers, garlic and lemon slices are arranged around it after being tossed in olive oil, salt and pepper.  A blizzard of Parmesan cheese is sprinkled over the entire thing before being baked.

There’s no sauce for serving with pasta or rice. Not sorry. I meant for this to be on the lighter side, a meal that won’t weigh you down. The kind of meal that says hello spring, are you here yet?

It’s best served with a big salad, string beans, sautéed greens or my spinach Parmesan couscous.

Lemon Artichoke Chicken

Baked Lemon Artichoke Chicken

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: serves 4 - 6

Baked Lemon Artichoke Chicken

Bright and briny flavors are captured in these chicken breasts that are baked with artichoke hearts, capers, whole garlic cloves, Parmesan cheese and lemon slices plus a big glug or two of extra-virgin olive oil to help all the flavors shine.

Ingredients:

1/4 cup extra-virgin olive oil, divided
1 + 1/2 - 2 pounds boneless chicken breasts
coarse salt and fresh black pepper
12 ounces artichoke hearts, jarred or frozen (thawed), cut in half lengthwise
1/4 cup capers
8 cloves garlic, peeled
2 lemons, 1 of them zested and thinly sliced, seeds removed
1/4 cup fresh grated Parmesan cheese
about 1/2 teaspoon Italian seasoning

Instructions:

  1. Preheat oven to 400 degrees F. Add 2 tablespoons of oil to a large roasting pan or non-stick baking sheet with sides - spread it out so the pan is greased from edge to edge.
  2. Pound the chicken breasts out to an even thickness with a meat mallet - place them on a cutting board and cover them with saran wrap first. Cut them in half and season them well with salt and pepper then place them in the pan, spreading them out so they're not touching.
  3. In a medium-ish bowl toss the artichoke hearts, capers, garlic and lemon slices with the remaining 2 tablespoons of oil, the zest of the lemon and a few generous dashes of salt and pepper. Arrange them all around the chicken in the pan, filling in the empty spaces.
  4. Sprinkle the Parmesan all over, especially on the chicken, then sprinkle with Italian seasoning, followed by a light sprinkle of salt and pepper. Bake until the chicken is cooked through anywhere from 25 - 45 minutes, depending on their size (internal temperature should read 165 - 174 degrees F.).
  5. Cut the remaining lemon into wedges for serving.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/baked-lemon-artichoke-chicken/

Creamy Artichoke, Spinach and Chicken Soup

Creamy Artichoke, Spinach and Chicken Soup

A rich and creamy soup with artichokes, spinach, chicken and pasta inspired by the famous warm artichoke spinach dip that everyone loves.

Pureed artichokes make it thick and creamy without using any real cream and in turn permeate every single bite with their rich flavor. To turn it into a more filling main dish I added tender pieces of chicken and chewy bites of pasta along with fresh baby spinach, roasted red peppers, Parmesan cheese and Italian seasonings.

In case you didn’t know by now I absolutely adore soup. Not only to eat but I love cooking it too. The way the house fills with enticing aromas, the chopping and dicing, tasting and seasoning, the stirring of the pot. Some day I hope I can take any dish and turn it into a soup.

Right now, I’m having a slight major problem.

Well, really, it’s my cameras problem. He – she? It. Hates soup. It gets itself all twisted up in a tizzy and can’t take a good picture to save its life when a bowl of soup is in sight. That’s a total issue when you’re livelihood depends on your pictures.

These don’t relay how truly appetizing and delicious this actually is. The real in-your-face soup looks way better than this. I promise. I maybe should have checked the pictures first – before devouring the soup. . .Sometimes I’m just not that smart of a food blogger and hunger overrules. Especially when it comes to soup.

I get into a tizzy myself when I’m around it because all I want to do is eat it. Immediately. Without delay.

I have zero willpower.

Artichoke Spinach and Chicken Soup

Creamy Artichoke, Spinach and Chicken Soup

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4 servings

Creamy Artichoke, Spinach and Chicken Soup

A rich and creamy soup with artichokes, spinach, chicken and pasta inspired by the famous warm artichoke spinach dip that everyone loves.

Ingredients:

2 tablespoons olive oil
1 medium yellow onion, diced
5 cloves garlic, minced
1/2 jarred roasted red pepper, diced
coarse salt and fresh black pepper
1 teaspoon Italian seasoning, crushed between fingers
1 pound boneless, skinless chicken breasts, cut in bite-sized pieces
16 ounces frozen artichoke hearts, thawed
2 cans (14 ounce) chicken broth
1 tablespoon fresh chopped parsley
1/4 teaspoon red pepper flakes, optional
1/4 cup grated Parmesan cheese, plus more for serving
4 cups fresh baby spinach, stems removed
6 ounces tubettini pasta or other small pasta

Instructions:

  1. Heat the oil in a large soup pot or heavy duty saucepan over medium heat and add the onion, garlic, red peppers, season with salt and pepper and Italian seasoning. Cook, stirring often until tender about ten minutes.
  2. Turn the heat up to medium and add the chicken, season well with salt and pepper, cook turning to brown on all sides.
  3. Meanwhile puree the artichokes with about 1/2 cup of water (or more if needed) in a blender or food processor until mostly smooth. Add to the pot with the broth, parsley and red pepper flakes.
  4. Bring to a simmer and cook 25 minutes. Taste halfway through and season with salt and pepper as needed.
  5. After about 25 minutes stir in the Parmesan and spinach. Cook 5 - 10 more minutes.
  6. Meanwhile cook the pasta separately. Drain and toss with a pat of butter or a drizzle of oil to prevent sticking.
  7. To serve - add a few spoons of pasta to a bowl and spoon the soup over it, garnish with Parmesan.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/creamy-artichoke-spinach-and-chicken-soup/

Spinach Artichoke Pasta Salad

Spinach and Artichoke Pasta Salad

Fresh baby spinach and artichoke hearts play starring roles in this salad with radiatore pasta, mozzarella and Parmesan cheese dressed in an Italian dressing made with olive oil,
vinegar, fresh lemon and Italian seasonings. … 

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Artichoke Chicken and Spinach Lasagna

Artichoke Chicken and Spinach Lasagna

Classic lasagna gets a modern twist in this delectable artichoke, chicken and spinach lasagna. You’ll find some of the usual suspects like ricotta and mozzarella but a creamy Parmesan sauce takes the place of tomato sauce.

It all adds up to layer upon layer of decadence. … 

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Cheesy Baked Artichokes and Spinach

Artichoke hearts, chopped spinach and water chestnuts come together in this mouth-watering side dish with a creamy sauce made of cream cheese and heavy cream plus a generous dusting of parmesan cheese on top.

This dreamy casserole combines two of my favorite dips! Spinach artichoke and the spinach dip my Mom used to make with water chestnuts in it. Water chestnuts are definitely underrated. … 

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