Spinich and artichokes

This is a repeat as when I posted it the first time I did not have a photo.
It is also a recipe that was very popular a few years ago. Its some cheesy goodness.
10 0z box of frozen spinach
1 pkg of cream cheese cut in cubes
1 Tablespoon butter
1 small onion chopped
1 small jar marinated artichokes drained and chopped
1 teaspoon garlic
1 cup Parmesan cheese
1/2 cup mozzarella cheese
mushrooms chopped(optional)
To taste
salt
pepper
Greek seasonings (Cavenders)
Parsley
Basil
Red pepper,white pepper
Pre heat oven to 350
Cook spinach according directions on box, Pour in a colander and drain well.
In same pan melt butter and cook onion till clear then add artichoke and garlic stirring about 2 minutes. Now add spinach till warm.
Turn off heat and add cut up cream cheese and 3/4 of the Parmesan and mozzarella cheese, mushrooms, heavy cream blending well. Add seasonings to taste.
Pour into ovenproof dish, sprinkle with rest of Parmesan cheese and bake for 15 to 20 minutes till hot and bubbly. We also add mushrooms and mozzarella cheese

Chicken Artichokes and Pasta

This was really tasty and easy and quick to fix it also made a lot.
16 oz of pasta
1 pound of chicken breast
1/4 teaspoon salt
dash of pepper
(we added some red pepper flakes.. as much as you want)
3 tablespoons olive oil divided
4 to 6 oz sliced mushrooms
1/2 cup chicken broth
4 tablespoons lemon juice
3 cloves garlic sliced
1/4  cup onion
2 cans artichoke hearts drained and chopped
1/2 cup roasted red pepper(we used a little green as we did not have the red pepper)
3 medium plum tomatoes (we used a few home grown)
1/2 teaspoon dried basil leaf
1/2 cup Parmesan cheese
Cook pasta according directions rinse and drain
cut chicken in narrow strips and sprinkle lightly with salt and pepper
In saucepan heat 2 Tablespoons olive oil over medium heat add chicken  and saute stiring until cooked about 5 minutes.
Remove chicken and set aside add remaning olive oil and mushrooms,onions and bell opepper stiring until tender. Add broth. lemmon.salt and pepper to taste, garlic and artichoke hearts. Bring to a boil. Reduce heat and simmer for 3 minutes. Stir in tomato wedges, basil, chicken and pasta and heat through.
Toss with parmesan cheese before serving.

Chicken Artichoke Casserole

Wife said she felt we dining out with this dish and it was a good date night dish. Note to self must make again. As you can tell we really liked this one and sometimes chicken can be so bland but this was a cut above and really easy. As they say your friends will think you slaved all day in the kitchen.
4 chicken breast halves
4 Tablespoons butter
8 oz sliced mushrooms
1/2 onion cut
2 cloves garlic
1 jar (14 oz) marinated artichokes,drained
2 Tablespoons flour
1 1/2 cups chicken broth
salt and pepper to season the chicken
In a skillet brown seasoned chicken, lightly in butter.
Transfer to a baking dish. Add mushrooms,onion and garlic to skillet and saute for a few minutes, until lightly browner, remove and spoon over chicken pieces.
Add flour to the remaining butter and stir to blend, add broth and cook till thickened. Pour over chicken and bake at 350 for 45 minutes.
We served over rice.

Beef and Artichoke Pita Sandwiches

Well we had some humus and pita bread left over and I do not think I have ever posted this quit and tasty sandwich. Wife had this old free cook book she order from Krinos peppers about 20 something years ago. Do products still send out free cook books ?

Well we have added some stuff over the years.

1 Tablespoon olive oil

1 onion thinly sliced

1 green pepper thinly sliced

1 lb sirloin steak thinly sliced strips

1 tomato peeled,and tingle sliced

(we did use can this time-1 can chopped tomatoes)

1 14 oz can artichoke hearts thinly sliced

salt and pepper

add greek seasoning to taste

feta cheese.

and of course krinos peppers.

oregano

In a skillet heat oil and saute onion and pepper until tender. Add meat and sprinkle with oregano, and stir fry when meet is cooked add

tomatoes and artichokes and cook just long enough to heat, season with salt and pepper and greek seasonings.

Warm pita bread and fill pockets with meat mixture and add feta cheese. Peppers on the side

Beef and Artichoke Pita Sandwiches

I guess we missed the Greek Festival in Jackson this year. Being out of town most of the week and living in the boonies we miss what is going on around Jackson sometimes. We really hate it because we get some good food there and bring home some of the pastries and a few other things. So we made our favorite sandwich Greek style. Wife has this cookbook she got from Krinos and it has several good recipes and this is one we have fixed a lot over the years. By the way Krinos has the best pepperoncini.

3 Tablespoons olive oil

1 onion sliced thinly

1 green bell pepper sliced thinly

1 lb sirloin steak sliced thinly

1 teaspoon oregano

1 tomato chopped (we did use a can, can't wait till ours star coming in.)

2 jars marinated artichokes

salt and pepper to taste and we sprinkle some Greek seasonings

pita bread

feta cheese

In a skillet heat oil and saute onion and pepper til tender, Add steak and sprinkle oregano stir and cook then add tomato and artichokes long enough to heat. Season with salt and pepper and Greek seasonings. (We use the Greek seasonings Cavenders)

Warm pita bread and fill with meat mixture add feta on top and have a pepper on the side.