Cooking, Crafting, Creating, Living

Broccoli Rabe Casserole with Pierogies and White Wine Sauce December 15, 2010

Rapini, or Broccoli Rabe, is an Italian vegetable that closely resembles American Broccoli but has smaller crowns, edible leaves and flowers and a nutty, bitter flavor.  It is a member of the cabbage family, and is in season in the Northern Hemisphere late fall through early spring.  It pairs well with garlic.

Broccoli Rabe Casserole with Pierogies and Creamy White Wine Sauce

1 Bunch Broccoli Rabe

3 Cloves Garlic (sliced)

2 tbls Butter (unsalted)

2 Packages Frozen Pierogies

(Try Mrs. T’s Spinach and Feta Pierogies)

2 cups Dry White Wine

2 cups Half and Half or Heavy Cream

1/2 cup Crumbled Feta Cheese

1/2 tsp ground red pepper

1/2 tsp chopped fresh parsley

2 tbls Butter (unsalted)

Cut off and discard tough ends and stalks of Broccoli Rabe.  Rinse and drain well.  In a cast iron skillet, melt butter over medium heat and add sliced garlic and broccoli rabe.  Cook, covered, over medium heat until tender. Remove from heat and set aside.

In a 9 x 12″ casserole dish, arrange frozen pierogies in a single layer.  Spoon half of the cooked broccoli rabe over pierogies, continue to layer until dish is filled 1/2″ from top.  Set aside.

In the same cast iron pan, over medium high heat, reduce 2 cups of white wine until almost dry.  Add cream, stirring constantly.  Reduce heat to medium and continue to stir until smooth.  Add crumbled feta and parsley and stir until cheese is melted.  Add ground pepper and butter and swirl until incorporated.

Pour sauce over pierogies and cover with aluminum foil.  Place in preheated 350 degree oven and bake 30 minutes.

Remove from oven and allow to cool 10 minutes before serving.


Cheesy Chicken Artichoke Bake December 7, 2010

Casseroles are one of my favorite dishes to make.  With some tasty ingredients, pasta, and cheese, you can easily make a delicious meal that is sure to please.  One in particular that I enjoy is my Cheesy Chicken Artichoke Bake.  I often serve this at room temperature at picnics and parties as a side dish, or heated as the main course.  The flavor is pleasing to the palette and the combination of colors catches the eye.


16 oz. Dried Farfalle Pasta

1 Small Onion (chopped)

2 tbls. Butter

1 lb. Chicken breast (cut into bite size pieces)

1 tbls. Chopped Garlic

2 cups Fresh Spinach (chopped)

2 cups Fresh Cherry Tomatoes (chopped)

14 oz. Artichoke Hearts (chopped)

2 cups Whole Milk

1 cup Sharp Cheddar Cheese (shredded)

1/2 cup Feta (crumbled)

2 cups 6 Cheese Italian Blend (mozzarella, monterey jack, provolone, asaigo, parmesan and romano cheeses)

2 Large Eggs (beaten)

1/4 tsp. Ground Black Pepper

1/4 tsp. Crushed Red Pepper

1/2 tsp. Salt

Preheat oven to 350 degrees.  Cook pasta according to package directions; drain well.

In a medium skillet, cook diced chicken and onion in butter over medium high heat until chicken is cooked and onion is tender.  Add chopped garlic spinach and cook until spinach is tender.  Set aside.

In a large mixing bowl combine egg, milk, cheese, artichokes, tomatoes and chicken mixture.  Add salt and pepper.  Stir in cooked pasta, and transfer to greased 9″x13″ baking pan.

Bake uncovered for 20 minutes.

For Topping:

1 cup Italian Bread Crumbs

4 tbls. Parmesan Cheese

2 tbls. Butter (melted)

1/2 tsp. Peprika

Combine breadcrumbs, melted butter, parmesan cheese and peprika (I like Penzey’s Northwoods Seasoning)

Sprinkle over chicken and bake uncovered 10 minutes more, or until top is golden brown.

Let sit 15 minutes before serving.