Artichoke, Mushroom, Chicken, Red Pepper & Feta Pasta Bake

Idea #372 under "400 Uses For A Rotisserie Chicken." Okay, I made that up. I haven't begun to get that far in my list of things to do with a rotisserie chicken...although, if my memory were sharp enough, it might be darn close!

This one is actually a Quickie, because the definition of a rotisserie chicken is practically instant dinner...the first night when you bring it home for a quick dinner and the multiple iterations of the leftovers, too.

Fortunately, I happened to have a few roasted red peppers from the weekend's grilled veggies and some extra baby portobellos, too. If you don't have grilled or roasted red peppers on hand or fresh mushrooms, canned and jarred is just fine. In fact, it would be even speedier. 

Once all the veggies were cooked and everything was warmed through, I simply mixed the veggies with cooked pasta, crumbled some feta in too, seasoned everything well and poured it all in the casserole dish. Into the oven for a spin and BOOM! Dinner. 

This one is easy and ready to delight the family in the blink of an eye. Okay, I made that part up, too. Not quite a blink of an eye, but pretty darned fast!

Artichoke, Mushroom, Chicken, Roasted Red Pepper & Feta Pasta Bake

• 1/2 pound penne pasta, cooked & drained (use gluten-free pasta to make this GF)
• 2 C rotisserie chicken breast, torn into large pieces
• 1 T butter
• 1T olive oil
• 12 medium-large baby portobello mushrooms, stems removed & discarded, caps sliced 1/2" thick
• 1 C roasted red peppers, jarred is fine - cut into 1" squares
• 1 large clove garlic, minced
• 12 oz jar marinated artichokes, drained (I REALLY like the tang of the artichokes with the creaminess of the cheese!)
• 1 T butter
• 1 t dried oregano
• salt & pepper to taste
• 6 oz feta, broken into large crumbles
• Pecorino Romano cheese, just a little freshly shredded to finish the dish

Preheat oven to 375 degrees. Spray a shallow casserole dish with cooking spray.

In a skillet, melt butter and olive oil. Add sliced mushrooms and garlic; cook until mushrooms begin to wilt down. Add the red peppers and drained artichokes to the skillet and mix well. Let everything warm before adding the chicken to the skillet, too. 

In a large bowl, mix cooked pasta and the contents of the skillet. Add the additional tablespoon of butter, the oregano, salt & pepper and feta. Mix gently and thoroughly. Pour into prepared casserole dish.

Bake for 30 minutes, grate a little pecorino romano over the top and bake another 15 minutes until the grated cheese is melted. Serve with a green salad.

NOTE: One half of the full chicken breast made 2 C...those Costco rotisserie chickens are HUGE! We'd already enjoyed the thighs and wings the first night, just used half of the breast meat for this casserole...you know what that means, don't you? Chicken salad for lunch tomorrow! Mmmmm.

Also, I kept the veggie and chicken pieces large because penne is a larger pasta. If you choose to use a smaller pasta, feel free to cut the chicken and veggies smaller. Proportion!

The One, The Only...True Blue Maryland Crab, Artichoke And Jalapeno Dip Pizza

A couple of weeks ago, a Facebook picture of a pizza grabbed me by the heart and made me miss my Maryland days big time! Pizza? Maryland? What's the connection? It was CRAB DIP pizza! Be still my pitter-pattering little mourning-being-near-the-best-crabs-in-the-country, Maryland-missing heart.

I'm not sure exactly who or what page I follow posted the pizza of my dreams, but I'm going to blame Steve Vilnit, Director of Fisheries Marketing - Maryland Department of Natural Resources - for the temptation. Yep, Steve gets the blame...er...credit...if for no other reason than we are as one when it comes to supporting the Maryland crab industry. 

You all know I've forever been an ardent supporter of authentic, honest-to-God, sweet, succulent, Maryland blue crabmeat and I wouldn't use anything else. Not exactly easy when you live this far inland from the beautiful Chesapeake Bay and the Eastern Shore of Maryland now, is it?

Except. That I had one last beautiful pound of REAL Maryland jumbo lump crabmeat stashed away in the freezer just waiting to become something spectacular. THIS was just what it was waiting for, THIS glorious Maryland recipe. I was going to duplicate sweet, creamy, decadent crab-dip-on-a-crust just like in the picture AND I could make it gluten-free to boot.

The big bonus of topping a store bought pizza crust with crab dip - even after piling the mixture of Maryland crab, 3 cheeses, marinated artichokes, jalapeno and just a touch of garlic up nice and high - is that there is a whole lot left over to scoop into a casserole dish for dipping with big, crunchy hunks of bread the next day (or later in the evening if you can't wait that long). What's better than a night of crab? TWO nights of crab! Oh sure, you could make half a recipe, but why would you? More Maryland crab is always better.

When you get to Maryland next time (notice I said when, not if), do like I do and make a local fresh seafood market the very last stop of your own trip. Be sure to take a cooler with you just for the purpose of bringing back pounds of heavenly, real Maryland crabmeat to tuck away in your own freezer. I can guarantee your fishmonger (crabmonger?) will be happy to fill your cooler with enough ice to keep your precious cargo cold. After all, one should always be prepared anytime a crab emergency strikes.

True Blue Maryland Crab, Artichoke

 And Jalapeno Dip Pizza

• 1 pound MARYLAND jumbo lump crabmeat, picked through carefully for any shell or cartiledge - please don't break up those gorgeous big lumps, thank you.
• 4 oz. cream cheese, softened well
• 1/2 C shredded sharp cheddar, plus extra for top
• 1/2 C shredded mozzarella
• juice of one lemon
• 2 - 4 oz. jars of marinated artichokes, drained, reserve liquid - you'll use 2-4 T reserved liquid 
• 1 jalapeno, seeds and ribs removed, finely diced
• 1/4 C mayonnaise - yes, Hellman's
• 1 large clove garlic, pressed through your garlic press
• 1 store-bought pizza crust - I used an Udi's Gluten-Free Pizza Crust to make this GF. The Udi's crust is approx. 8" in diameter. Use whatever crust you like - Boboli, whatever floats your boat!

Preheat the oven to 425 degrees.

In a large bowl, beat the mayo and cream cheese together with lemon juice. Add the shredded cheeses and fold those into the cream cheese mixture. Add artichokes, minced jalapeno, garlic and mix well, but gently. Last, gently and lovingly fold the crab into the mixture being careful to keep the lumps as whole as possible.

Place your pizza crust onto a baking sheet. Place scoops of crab dip on top - I used a large (approx. 1/2 C) ice cream scoop - and for the 8" crust used 4-5 scoops that I spread out evenly (don't break up the lumps!) all the way out to the edge of the crust. Sprinkle the extra shredded cheddar over all.

Any crab dip that might be left (you'll use more if you use a larger diameter crust), scoop into a buttered casserole dish. Either bake it immediately with the pizza or cover and refrigerate it for the next night.

Bake about 20 minutes, turn up the oven to 450 degrees and bake until the cheese starts to bubble and slightly brown. Remove from oven and let cool 5-10 minutes before cutting into wedges. Enjoy!

NOTE: Enjoying the surf and sand of Ocean City? Bring back Maryland crab. Sailing the waters of Annapolis or St. Michaels? Bring back Maryland crab. Hitting the hot spots of Baltimore's Fells Point? You get the idea.

And while you're in Maryland, be sure to frequent restaurants and fresh seafood stores that carry and serve only Maryland crab. Here's a link to the True Blue Maryland program and a list of awesome places to get your Maryland crab fix!  http://seafood.maryland.gov/true-blue-maryland-crab-meat/

Look for this logo to know you're buying the best!

Decadent Artichokes With Garlic Lemon Aioli

There's one vegetable I tend to think of as decadent - the multi-layered, multi-talented, humble looking, relative of the thistle plant - the artichoke. Although I have no information or research to support this quasi-historic theorem, I suspect Cleopatra lounged upon great piles of brocaded cushions while ladies-in-waiting plucked lush, green, plump-ended artichoke leaves for the Egyptian beauty's enjoyment. 

Leaf by leaf, I'm sure old Cleo slid slick leaves through strong, white teeth separating soft, creamy nut-like flesh from the fibrous bract. With a flick of her delicate wrist, over her shoulder the discards would go into the waiting hands of yet another team of agile attendants! Talk about decadent!

Maybe that's not exactly what was going on along the Nile back then, but I'm pretty sure it's pretty close. Hmmm....I wonder when hollandaise sauce was invented? Bet that would have made the leaf catching quite the messy job!

One gorgeous artichoke!

  

Decadent Artichokes With Garlic Lemon Aioli

• 3 cloves garlic, peeled and smashed
• 2 lemons, zest half of one and set aside, juice both lemons
• 1 large egg
• 3/4 cup extra virgin olive oil
• 1/4 teaspoon kosher salt

• 2 artichokes, large, nice firm, full and green with no dry spots
• 1 medium onion, peeled and sliced
• 4 cloves garlic, peeled and smashed
• 1 lemon, sliced
• 1 cup water

Prepare the artichokes by snipping the spiky ends of each leaf off with a pair of scissors. Next, carefully cut approximately 1" off the top of each artichoke and rub with a cut lemon to stop it from oxidizing. Finally, using a teaspoon or a grapefruit spoon (this works best of all!), scrape out all the tiny inner leaves and the "choke," being sure to get all the fuzzies out of the inside all the way down to the bottom.
 
In a saucepan just big enough to hold 2 artichokes snugly, add water and the smashed garlic cloves. Add prepared artichokes to the pot along with the lemon slices and onion slices. Bring the water to a boil, reduce to a simmer, cover and let steam 25 minutes to half an hour or until the tip of a knife slides into the bottom easily. 

Remove from heat, take the artichokes out of the pot and let drain and cool slightly. While the artichokes are steaming, make the aioli.
 
Add the 4 peeled and smashed cloves of garlic to a blender along with the egg and lemon zest. Whirl until smooth, scraping down as necessary. Through the hole in the top of the blender, add olive oil in a thin stream while the blender is running. Add the salt and then add lemon juice until the mixture is the consistency you like for dipping.
 
To serve this I like to plate the artichoke and pour the aioli into the center of each...that's why we hollowed out the centers! Garnish with a little tarragon or other pretty green herb like thyme or even parsley and serve!