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 cup mayonnaise
- 1/3 cup sour cream
- 1 6 oz bag shredded Parmesan cheese
- 1 tbsp horseradish, optional
- 1/2 tsp each salt, black pepper, garlic powder
- 1/4 tsp each nutmeg and cayenne pepper
- 12 cup grated Parmesan cheese, optional
- 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.
- 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.)