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

Cheese Tortellini with Spinach Feta Alfredo Sauce

Cheese Tortellini with Spinach Feta Alfredo

Cheese tortellini smothered in a rich, creamy spinach and feta alfredo sauce. The entire dish comes together in about twenty minutes making for a great anytime meal but especially fitting when you don’t have a lot of time but need something hot and comforting. Something that tastes like you fussed.

The sauce is made in the time it takes to boil the tortellini. It starts with red pepper, garlic and fresh baby spinach followed by a healthy dose of Parmesan cheese, half & half and crumbled feta. The tortellini gets tossed in along with a little of the pasta water to help thicken it and form a silky sauce. The outcome is pure decadence.

This is one of my favorite go to meals – you can switch up the pasta, the vegetables, add in shrimp or cooked chicken. It’s highly customizable and … always delicious.

Spinach Alfredo Cheese Tortellini

Cheese Tortellini with Spinach Feta Alfredo Sauce

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 3 - 4 servings

Cheese Tortellini with Spinach Feta Alfredo Sauce

Cheese tortellini smothered in a rich, creamy spinach and feta alfredo sauce. The entire dish comes together in about twenty minutes making it a great meal without a lot of fuss.

INGREDIENTS:

12 ounces tortellini (preferably fresh)
2 tablespoons olive oil
1/2 roasted or fresh red bell pepper, diced
2 cloves garlic, minced
coarse salt and fresh black pepper
5 cups fresh baby spinach
1 cup half & half
1/2 cup grated Parmesan cheese, plus more for serving
1/2 cup crumbled feta

INSTRUCTIONS:

  1. Cook the tortellini in plenty of salted water to al dente according to package directions.
  2. Meanwhile, in a medium frying pan heat the oil over medium-low heat and cook the pepper and garlic 4 - 5 minutes stirring often.
  3. Turn heat up to medium and add the spinach. When it begins to wilt add the half & half. Bring to a simmer and cook, stirring often 3 minutes.
  4. Add the Parmesan cheese, about 1/2 cup of the water from the pasta pot and the cooked tortellini. Stir gently to coat the pasta until a sauce forms about 2 minutes.
  5. Stir in the feta and remove from heat. Let it sit a couple of minutes for the sauce to thicken up. Serve with more Parmesan.

Notes:

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

http://www.cinnamonspiceandeverythingnice.com/cheese-tortellini-with-spinach-feta-alfredo/

Feta Meatballs with Spinach Couscous & Tzatziki

Baked Greek Meatballs

Baked meatballs loaded with feta cheese, roasted red peppers, Greek yogurt, onions, garlic and Parmesan cheese with a no-cook couscous freckled with spinach and a bright tzatziki sauce for serving.

The delectable meatballs come together quickly in one bowl and bake up nicely on an olive oil greased baking sheet. They brown and take on a little crispiness with tender, flavorful insides that stay moist thanks to the Greek yogurt and onion. You can’t taste the Greek yogurt in the final product and you can substitute with sour cream or milk if you like. While they’re baking you can throw together the couscous, tiny orbs of pasta that cook in mere minutes.

The couscous is one of the easiest sides in existence to make using just one-bowl and ten minutes of time to prepare including prep. It’s made by combining finely chopped baby spinach, red onions and couscous in a bowl then pouring hot water over it. Cover the bowl and five, magic minutes later you can fluff it up, mix in a little Parmesan, give it a squirt of fresh lemon and a drizzle of olive oil for a side dish that’s ready to serve with just about anything. It’s good in a pinch and tastes like you went to more trouble than you really did.

Tzatziki is a cucumber sauce traditionally made with Greek yogurt. For a richer sauce I make mine with sour cream or sometimes a mix of both, plus dill, garlic and lemon. It’s cool, creamy, tangy, and a little sweet from the dill weed. You should make the sauce first so the flavors have a little time to marry.

You can serve these layered in bowls the way I did – and loved – or stuff them into pita pockets or wraps. You can just make the meatballs (or use the leftovers) and drop them into your favorite tomato sauce to serve with pasta. They would make great appetizers too! Stick a toothpick in them with the sauce on the side for dipping and you’re good to go.

They will disappear fast no matter how you chose to serve them.

Like all tasty things it’s hard to eat just one.

Greek Meatballs with Spinach Couscous

Feta Meatballs with Spinach Couscous & Tzatziki

Rating: 51

Prep Time: 30 minutes

Cook Time: 18 minutes

Yield: 6 servings

Feta Meatballs with Spinach Couscous & Tzatziki

Baked meatballs loaded with feta cheese, roasted red peppers, onions, garlic and Parmesan cheese with a no-cook couscous freckled with spinach, and a bright tzatziki sauce for serving.

INGREDIENTS:

tzatziki:
1 cup sour cream or Greek yogurt
1/2 cucumber, peeled and diced, remove the seeds
1 clove garlic, minced
1/2 teaspoon dill weed
1 - 2 teaspoon fresh squeezed lemon juice
a couple pinches each salt and pepper
meatballs:
olive oil, for greasing pan
2 eggs
1/4 cup Greek yogurt, sour cream or milk
1 + 1/2 pounds ground beef (85% lean)
1/2 cup grated Parmesan cheese
1 roasted red pepper, diced
1/3 cup minced yellow onion
4 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano, crushed between fingertips
1 teaspoon coarse or kosher salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
couple pinches of nutmeg or cinnamon
1 cup crumbled feta

INSTRUCTIONS:

  1. Mix all the sauce ingredients together in a medium bowl. Season to taste with salt and pepper. Refrigerate.
  2. Preheat oven to 425 degrees F. Grease a large roasting pan or baking sheet with sides generously with olive oil.
  3. In a large mixing bowl whisk the eggs and yogurt together. Add the remaining meatball and use a fork or your hands to combine. Form into balls one to one and a half inches wide. Place on baking sheet, close together but not touching. Bake 12 - 18 minutes until cooked in the middle. Break one open to check.
  4. Meanwhile make the couscous. The recipe is below this one.

Notes:

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

http://www.cinnamonspiceandeverythingnice.com/greek-meatballs-with-spinach-couscous-tzatziki/

Spinach Parmesan Couscous

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 6 servings

Spinach Parmesan Couscous

INGREDIENTS:

4 cups fresh baby spinach
2 tablespoons minced red onion
1 + 1/2 cups couscous (like this )
1 + 3/4 cups boiling water.
1/2 cup grated parmesan
1 tablespoon fresh squeezed lemon juice
1 tablespoon olive oil
coarse salt and fresh black pepper
a handful of pine nuts, sliced almonds or chopped walnuts, optional

INSTRUCTIONS:

  1. Make stacks of the spinach leaves and cut them into thin strips lengthwise then cut the strips across into tiny pieces.
  2. Add them to a heat safe large bowl with the onion and couscous.
  3. Pour in the boiling water, stir and cover tightly with a plate or a piece of aluminum foil. Let sit five minutes.
  4. After five minutes fluff up the couscous with a fork.
  5. Add the parmesan, lemon and oil and work it in with a fork until it's evenly combined. Season to taste with salt and pepper.
  6. Garnish with nuts if desired.

Notes:

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

http://www.cinnamonspiceandeverythingnice.com/greek-meatballs-with-spinach-couscous-tzatziki/

Greek Mac and Cheese

Greek Mac 'n' Cheese

This mac & cheese starts with classic white cheddar cheese and then hands it a Greek twist with feta cheese, baby spinach, roasted red peppers, dill weed and cinnamon. Yes, you read that right. Cinnamon. It joins forces with all the other flavors and kind of fades into the background so it doesn’t jump right out at you.

At first bite you taste the creamy richness of the sauce peppered with the salty bite of feta followed by the brininess of jarred red peppers and tender baby spinach. There’s a little touch of sweetness from the dill weed and cinnamon. All of it wrapped around chewy elbow macaroni.

I’ll let you in on a macaroni & cheese secret. One I learned from my Mom. Because I like you lots and lots. Instead of mixing the cheese sauce into the macaroni and then pouring it into your casserole dish, put the macaroni in the casserole dish and pour the sauce over top. It will turn out a lot creamier and less dry. I think it’s because the macaroni doesn’t have a chance to soak up the sauce as much as when it’s mixed in. I tested this theory when I first started making mac & cheese – mine wasn’t turning out as good as my Mom’s – this is why. You can use this technique with any mac & cheese recipe. It will look you have too much sauce but it will soak in as it bakes. Trust me.

Anyhoo, this takes more time to prep than it does to bake. It’s time well spent. Trust me. You start by sauteing onion, garlic and red peppers then you make the cheese sauce while the macaroni cooks. The cheese sauce has butter, flour, dijon, milk and lots of white cheddar cheese. The feta, spinach, dill, cinnamon and cooked aromatics get mixed into the sauce then poured over the cooked pasta, topped with panko for a little bit of crunch and baked.

Twenty five minutes later the most comforting and delicious tasting mac & cheese you will ever want to meet will come out of your oven.

Trust me.

Greek Mac and Cheese

Greek Mac & Cheese

Rating: 51

Prep Time: 40 minutes

Cook Time: 25 minutes

Yield: 4 - 6 servings as a side dish

Greek Mac & Cheese

This mac & cheese starts with classic white cheddar cheese and then hands it a Greek twist with feta cheese, baby spinach, roasted red peppers, dill weed and cinnamon.

INGREDIENTS:

2 tablespoons olive oil
4 shallots or 1 small red onion, diced
1 (jarred) roasted red pepper, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
4 tablespoons (1/4 cup) butter, plus more for greasing the pan
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon Dijon mustard
2 teaspoons dried dill weed
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh grated nutmeg
3 cups shredded white cheddar cheese
1 + 1/2 cups crumbled feta cheese
3 cups baby spinach leaves
8 ounces elbow macaroni
2 tablespoons panko bread crumbs

INSTRUCTIONS:

  1. In a large saucepan heat the olive oil over medium-low heat and saute the shallots, red pepper, garlic, a big pinch of salt and a dash of black pepper until tender, stirring often about 7 - 8 minutes. Remove to a small bowl and set aside.
  2. In the same pan over low heat melt the butter and stir in the flour. Cook, stirring 4 - 5 minutes. Slowly whisk in the milk and mustard then turn the heat up. Bring to a simmer, still stirring and cook 5 minutes.
  3. Turn heat down to low and whisk in the dill weed, cinnamon, nutmeg and cheddar. Stir until the cheese is melted. Remove from heat. Stir in the onion mixture, feta and spinach. Taste and season lightly with salt and heavy with black pepper.
  4. Meanwhile, cook the pasta in plenty of salted boiling water to al dente. Preheat oven to 400 degrees F. Butter a 9x13 or similar sized casserole pan.
  5. Drain the pasta and add half to the buttered casserole pan. Ladle half the sauce over it. Add the rest of the pasta and then top with the remaining sauce. Sprinkle the top with panko.
  6. Bake 25 minutes until bubbly and lightly golden around the edges. Remove from oven and let sit 5 - 10 minutes before serving.

Notes:

Adapted from Saveur

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

http://www.cinnamonspiceandeverythingnice.com/greek-mac-and-cheese/

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 and White Bean Gratin with Bacon

Spinach and White Bean Gratin

This is an easy, weeknight gratin with cannellini beans, spinach, Parmesan and bacon. It’s not as rich as other gratins because it doesn’t have a cream sauce but instead relies on Parmesan cheese and a small amount of mashed-up beans to help thicken it.

It starts on the stove by sautéing onion, roasted red peppers and garlic together. The beans and spinach along with chicken broth are mixed in too and briefly cooked to wilt the spinach. Then it’s baked with plenty of Parmesan inside and out.

The beans turn out soft, creamy and delicious with an earthy bite from the spinach and a ton of flavor from the aromatics. Bacon is the perfect thing to complement both white beans and spinach. The salty, crumbled bits find their way into all the little nooks and crannies and brighten up the flavors.

You can easily make this vegetarian by using vegetable broth and leaving off the bacon or using an alternative bacon.

You can serve this hugely comforting gratin along side any type of protein or easily make a meal of it with a piece of crusty bread.

White Bean and Spinach Gratin

Spinach and White Bean Gratin with Bacon

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4 - 6 servings

Spinach and White Bean Gratin with Bacon

This is an easy, weeknight gratin with cannellini beans, spinach, Parmesan and bacon. It's not as rich as other gratins because it doesn't have a cream sauce but instead relies on Parmesan cheese and a small amount of mashed-up beans to help thicken it.

INGREDIENTS:

2 tablespoons olive oil
1 small yellow onion, diced
1/3 cup jarred roasted red peppers, diced
2 cloves garlic, minced
coarse salt and fresh black pepper
1 cup chicken broth
2 cans (14 ounces each) cannellini beans, drained and rinsed
4 cups baby spinach, stems removed
1 tablespoon fresh chopped basil or rosemary
1 cup grated Parmesan cheese, divided, plus more for serving
3 slices bacon, cooked crispy and crumbled

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Grease an 8 x 8 casserole dish.
  2. In a large skillet heat the olive oil over medium low heat. Add the onion, red pepper and garlic, season well with salt and pepper, cook about 5 minutes, stirring often until onion is tender.
  3. Add the broth, all the beans but 1/2 cup and the spinach, bring to a simmer and cook about 5 minutes until the spinach is wilted. Mash up the 1/2 cup beans with a fork and mix them in too.
  4. Remove from heat, mix in the basil and 1/2 cup of the Parmesan.
  5. Pour into the casserole pan and sprinkle the remaining Parmesan over top. Bake 20 minutes. Sprinkle the bacon over top and serve with additional Parmesan cheese.

Notes:

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

http://www.cinnamonspiceandeverythingnice.com/spinach-and-white-bean-gratin/