I am beginning to realize that I rely on many of the same methods when trying to come up with new and fun dishes for our family to eat.
For the most part, I just throw things together that I think will taste good. I’ve heard this called kitchen intuition recently and I really like that term. I know not everyone has that ability, but I firmly believe everybody could with just a little practice and a willingness to mess up every once in a while. Believe me, we’ve had our share of meals that went straight in the trash too.
Another thing I do, which has probably become noticeable on here, is to take restaurant favorites and make them my own. Or I also like to repurpose dishes and courses. Like this recipe – one of my favorite appetizer dips turned into a complete meal.
Spinach Artichoke Dip Casserole
- 1 lb. pasta, fully cooked and drained (I used small shells.)
- 1/2 lb. boneless, skinless chicken breasts or thighs, cooked and cubed
- 1/2 bag frozen spinach, thawed
- 1 15 oz. can artichoke hearts, drained and chopped
- 1 c. mayonnaise
- 1/3 c. sour cream
- 1 6 oz. bag shredded Parmesan cheese
- 1 T. horseradish, optional
- 1/2 t. each salt, black pepper, garlic powder
- 1/4 t. each nutmeg and cayenne pepper
- 1/2 c. grated Parmesan cheese, optional
1. Place all of the ingredients, except pasta, in a large bowl and stir until combined. Add pasta and toss to coat. Pour into a 13×9 inch casserole dish. Sprinkle with grated Parmesan if desired.
2. Bake at 350 degrees for 25-30 minutes, until bubbly. (For Stolen Moments style, simply cover the casserole dish with foil and refrigerate. Place in a preheated oven 30 minutes before dinner time.)
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