Spinach & Artichoke Mac and Cheese

This was another top 10 on Rachael Ray. I'm a big fan of spinach & artichoke dip, so I couldn't wait to try this. Loved it! Especially the crusty cheesy top...enjoy!

Spinach & Artichoke Mac and Cheese

1 lb. penne (regular or whole wheat - I like Ronzoni)

2 T. extra virgin olive oil

3 T. butter

1 medium onion, finely chopped (I used 1/2)

3 cloves garlic, finely chopped

3 T. flour

1/2 c. white wine

2 c. milk

Freshly grated nutmeg, about 1/4 t.

1 10oz. box frozen spinach, defrosted and wrung dry in a kitchen towel or paper towels

1 can quartered artichoke hearts, drained

Salt & pepper

1 1/2 c. shredded Fontina cheese (I used sharp white cheddar), plus more for sprinking on top

1 1/2 c. grated Parmigiano Reggiano cheese, plus more for sprinking on top

Bring large pot of water to a boil, salt water liberally, add pasta and cook.

In a medium saute pan over medium-low, heat EVOO and butter. Add the onion and garlic and cook until soft. Turn heat up and sprinkle in the flour. Cook for about 1 minute then whisk in the wine, cooking for another minute to burn off the alcohol. Whisk in the milk and bring to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper and simmer until thick. Add 1 cup of each of the cheeses and stir until melted.

Preheat broiler. Toss the sauce with the cooked pasta (drained) and transfer to a casserole dish. Sprinkle more cheese on top and place under the broiler until golden brown and bubbly.

White Chicken Chili

Rachael Ray did a show on her top 10 most downloaded recipes...this was one of them. I changed it up a bit and overall, loved it!

White Chicken Chili

1 32oz. box chicken stock (I prefer Kitchen Basics brand)

2 cans white kidney beans, left undrained

1 rotisserie chicken, meat taken off (or leftover chicken, chopped)

1 16oz. jar salsa (your preference)

8 oz. pepper jack or cojack cheese, grated

2 t. cumin

1 clove garlic, minced

1 can chopped tomatoes with green chilies

Tortilla or corn chips

Sour cream

Place all ingredients except chips and sour cream in a crockpot, or large stock pot. Cook on high until cheese is melted and chili is thickened. Serve with a couple chips and a dallop of sour cream on top.

Parmesan Fish Sticks

I really love salmon - especially on the grill. But this time of year I'm looking to cook it other ways. These fish sticks are super easy, really delicious, and good for you. I'd be willing to bet you could get your kids to eat them too...especially if they help you make them!

This recipe is from my girl, Giada. Hope you like these as much as I did!

Parmesan Fish Sticks

4 salmon fillets, skinned and cut into thick strips.

1/2 c. flour

salt & pepper

3 egg whites

1 c. freshly grated Parmesan (highly recommended)

1 c. seasoned bread crumbs (I used Italian Panko crumbs)

Extra virgin olive oil, for drizzling

Dipping Sauce:

1/3 c. reduced fat mayo

1/3 c. lowfat plain yogurt

1 T. Dijon mustard

1 T. chopped fresh parsley or chives

Preheat oven to 450 degrees.

Place flour sprinkled with salt & pepper in one bowl. Place egg whites in another bowl, and whisk until frothy. Combine parmesan and bread crumbs in a third bowl.

Coat salmon strips in seasoned flour (lightly). Dip floured salmon in egg whites then into the parmesan mixture, gently pressing onto the fish. Place breaded salmon sticks on a cookie sheet lined with aluminum foil sprayed with cooking spray. Drizzle fish lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

Mix mayo, yogurt, Dijon mustard, and parsley in small bowl and set aside until you're ready to dip!

I also squeezed a fresh lemon over the salmon before eating - your preference.

NOTE: You can also dip the fish sticks in ketchup, marinara sauce, pesto, ranch, or any vinaigrette.

Oatmeal Cream-Cheese Butterscotch Bars

This recipe is from Anne Burrell on the Food Network - she's great!

Oatmeal Cream-Cheese Butterscotch Bars

2 sticks butter, at room temperature
2 cups all-purpose flour
1 1/2 cups old fashioned rolled oats
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 (11-ounce) bag butterscotch chips
1 (8-ounce) pkg. cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Butter a 9x13 pan and set aside. In a large mixing bowl, add the flour, oats and brown sugar and mix to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Mix on low so you don't break up the chips too much. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool slightly.
Beat together the cream cheese, condensed milk, and vanilla until smooth. Spread evenly over the baked crust. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.
Cool and chill before cutting. Run a knife around the edge of the pan, and cut into 2-inch squares with a sharp knife and serve.
Call yourself a superstar!!!