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Kicked up Artichoke, Spinach Bake!!!

post #1 of 13
Thread Starter 

I loosely followed Kat's Artichoke Spinach Bake recipe to create a full meal instead of just a side dish. Let me tell you it was fantastic! I don't measure much but I used approximately the ingredients from Kat's recipe. I added some feta, and Queso Fresco to the cheese mixture. Instead of frozen spinach I used fresh from our garden spinach that I chopped (I left some whole leaves to layer in. I added fresh chives and boxwood basil from our garden. I also added a zucchini from our garden. I sauteed the zucchini with the onion to make sure that it would be fully cooked as the fiancee likes her veggies more cooked than I do. I meant to add olives, but I forgot (had a partial can open that I wanted to use up). I seeded four Roma tomatoes and diced them up and into the cheese mixture along with 4 chopped mini sweet peppers and 4 chopped jalapenos. I used mini lasagna noodles. I mixed the sauteed veggies with some of the noodles for the first layer into the casserole dish. Then I spread half the cheese mixture in, added more noodles on top of that. Put in the layer of spinach leaves. Added some more of the cheese mixture, then more noodles. At this point I realized that I had forgot the Artichokes! so I chopped those up and put them on the top, added more mozzarella and Parmesan. I typically don't use the oven so I fired up the grill and put the whole thing in the bbq. Took about 15 minutes at right around 425* 

 

 

Cheese mixture ready for mixing in spinach, basil, and chives.

 

 

Sauteed zucchini, onion, garlic, and mini sweet peppers mixture.

 

 

Was in a hurry so didn't get many layering shots. This is the second layer of cheese mixture.  More noodles went on after this. Then the rest of toppings.

 

 

So tasty!!!

 

 

The final layer! Look at all that good cheese and the forgotten artichokes!

 

 

Onto the grill. Was a bit higher than 425* and I left it in for about 15 minutes.

 

Knowing that I wouldn't be able to get the top browned I whipped out the one thing that I knew could get the job done.

 

 

Just not used for blow torch nachos!

 

 

 

 

This recipe is super versatile you could add just about anything to it. Smoked Prawns would be a nice addition. I could see chicken, pork, ground beef. My fiancee suggested mushrooms, but I have to draw the line somewhere!

 

ENJOY!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

post #2 of 13

Hi Case,

 

That looks amazing!!  And kudos also to Kat for inspiring your creation!

 

I especially like the use of the fresh spinach, rather than having to go to the trouble of wilting and squeezing it first. The texture doesn't look wet at all, so obviously the noodles must have absorbed the moisture from the spinach and zucchini.

 

Lovely, lovely!

Clarissa

post #3 of 13
Thread Starter 
Quote:
Originally Posted by SnorkelingGirl View Post

Hi Case,

 

That looks amazing!!  And kudos also to Kat for inspiring your creation!

 

I especially like the use of the fresh spinach, rather than having to go to the trouble of wilting and squeezing it first. The texture doesn't look wet at all, so obviously the noodles must have absorbed the moisture from the spinach and zucchini.

 

Lovely, lovely!

Clarissa

Thanks Clarissa, it was tasty and the leftovers are going to feed us for a few days!

 

I didn't pre-cook the spinach as we prefer to add it to dishes like this raw. Just a quick rinse and ring under the kitchen faucet. I didn't add the 1/4 up noodle water so I'm sure the noodles (pre-cooked) absorbed whatever moisture was in there. I think this evening I'll grill up shrimp to add to this, yumm!

post #4 of 13

Looks wonderful...and I like your kicked up version!  We have put chicken (smoked) in it and that rocks too.

 

Great!

 

Kat

post #5 of 13
Thread Starter 
Quote:
Originally Posted by KathrynN View Post

Looks wonderful...and I like your kicked up version!  We have put chicken (smoked) in it and that rocks too.

 

Great!

 

Kat

Thanks for the inspiration Kat! I just had a big piece for breakfast, yumm!

post #6 of 13
Thread Starter 

I have to say that blow torched anything is always good!

post #7 of 13

You guys are setting that bar pretty high.

 

Fantastic job

post #8 of 13
Thread Starter 
Quote:
Originally Posted by SQWIB View Post

You guys are setting that bar pretty high.

 

Fantastic job

Thanks!! would be good side dish to go with your Buckboard and Canadian bacon pie!

post #9 of 13
Thread Starter 

Last night we grilled up prawns and added to the mix. Wow that was good. Which gave me another idea, this dish would be fantastic with Dungeness crab. Or oysters from the Oregon Oyster Farm in Yaquina Bay! OR fresh picked mussels! All smoked of course!

post #10 of 13

Dude, you're on a roll now....looks xlnt

post #11 of 13
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post

Dude, you're on a roll now....looks xlnt

Thanks Willie it was tasty!

post #12 of 13

That looks amazing! Thanks to Kat for the inspiration to "kick it up"

post #13 of 13
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

That looks amazing! Thanks to Kat for the inspiration to "kick it up"

Thanks Alesia! I can't wait to give this a try with smoked oysters or Dungeness crab!

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