Skip to main content

SRC Orphan Rescue: Join Us, Pull Up a Chair

I'm on Orphan-detail again today for the Secret Recipe Club - for a Group B orphan last week! - and I am so excited about cooking from Join Us, Pull Up a Chair - a cooking and baking blog written by Heather.

One of the reasons I always volunteer to help out an SRC orphan is to meet new foodie bloggers. Actually, in this case, I've been reading Heather's blog for a little while; but it's nice to explore it in more depth for something to cook for my family.

There were several of Heather's recipes that I considered - Braised Short Ribs over Creamy Cheddar Cheese Polenta, Beef and Bleu Cheese Tart (oh! so many of my favorite words in that one), Salmon with Creamy Dill Sauce, and she even has a Hummingbird Cake (I've been searching for a recipe for that). But I decided to look for something for which I had all of the ingredients in my fridge and could make for dinner quickly. Eureka! Here we's what I made...

Chicken, Artichoke, and Arugula Casserole

I can't remember the last time I made a casserole. I guess it really had been awhile because my husband asked, "What would you call this?" A casserole. "That's what I thought." Funny.

8 oz trottole pasta (use whatever pasta you have)
a pat of butter
freshly ground sea salt
freshly ground pepper
1 small onion, peeled and thinly sliced
1 chicken breast, cut into bite-sized pieces
2 eggs
1 C organic whole milk
1/2 C organic heavy cream
1/2 C grated Parmesan cheese, divided in half
2 C shredded mozzarella
1 jar marinated artichokes, drained and roughly chopped
2 C arugula, chopped
1/4 C ground almonds
ground paprika

Cook pasta according to the package instructions. Drain pasta and set aside. Butter a 9x13 baking dish and preheat oven to 350 degrees.

In a large flat-bottom pan, melt the butter over medium heat. Add the onion and cook until softened. Add the chicken, season with salt and pepper and cook until the chicken is no longer pink in the middle and the onions are translucent. Stir in the arugula and cook until just wilted. Remove from the heat.

In a large bowl, whisk together the eggs, milk, heavy cream, and 1/4 C parmesan cheese. Stir in the mozzarella and artichokes. Combine the wet mixture with the pasta, chicken, and arugula. Turn the mixture into the prepared baking dish. Sprinkle it with the rest of the parmesan, the ground almonds, and a dash of paprika. Cover the pan with foil and place the wrapped dish into the oven for 30 minutes. Remove the foil from the dish and bake uncovered for 10 minutes or until the top is golden brown and toasty.


  1. My kind of casserole! Nary a can of soup in sight :-) Love the other ideas from her blog. Now, I'm looking forward to browsing thru both of yours

  2. Thank you for picking me up this month and glad I could inspire you to make a casserole! Sometimes the simplest things are the most tasty!! :)

  3. dish meal...looks fab!

  4. That looks amazing. Such a different way to use arugula too! Definitely Pinning this one!

  5. I love artichokes and this sounds wonderful. The arugula sounds very interesting, I can't wait to try it!

  6. This looks super delicious! So kind of you to help out with the orphaned. I truly love this dish. My Hubs has the same reaction to casseroles.

  7. Hehe, your husband's comment is funny :) You are the superwoman orphan rescuer this month! I haven't made a casserole either in ages but this one sure look delish :)

  8. Looks absolutely amazing! Thanks for stepping up and helping out a fellow blogger!

  9. My mouth is seriously watering right now. Glad to be part of SRC group C with you.

  10. Thanks for helping out an orphan- looks like you got a good recipe out of it! So cheesy and delicious!

  11. What an amazing looking "casserole," which seems like too casual of a name for this! Thanks for helping out SRC, and I agree, Helen's blog is amazing.

    Eat Laugh Love

  12. This looks delicious. I love one dish meals and this one looks perfect.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an