Tuesday, December 3, 2013

Easy Spinach Lasagna

Tonight I was in charge of bringing dinner for my bible study, of which one of the members is a vegetarian. As I tried to think of something quick to prepare on a weeknight, I was reminded of an "easy" lasagna recipe a friend gave me. This recipe is great because you can prepare and layer the lasagna the day before and save the baking until the day you're ready to serve it. It also uses no-boil noodles which saves even more time.

This was a hit tonight and someone even commented that it was hearty and didn't seem to be missing anything even though it is meatless! I didn't tell her that I tweaked the original recipe to use spinach instead of the 1 pound of (cooked) ground beef the original recipe called for. Hopefully you will love this as much as I and my taste testers did!


  • 8oz Lasagna noodles (look for the no boil kind)
  • 12oz package frozen chopped spinach (thawed)
  • 4 cups thick spaghetti sauce (I used Kroger's Chunky Mushroom & Onion)
  • 1/2 cup water
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 2 cups Ricotta cheese
  • 3 cups shredded Mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Mix spaghetti sauce, spinach, water, salt, and seasoning in a bowl.
Spray 9 x13 pan with cooking spray and put 1/3 of the sauce in the bottom of the pan.
Place 1/2 of the uncooked noodles on top of the sauce, then add a layer of 1 cup Ricotta and a layer of 1 cup of Mozzarella cheese.
Repeat layers of sauce, noodles, Ricotta, and Mozzarella.
Top with remaining sauce, then remaining cup of Mozzarella, and then the Parmesan cheese.
Bake at 350 for 55-60 minutes. (You may need to cover it with foil near the end if the cheese gets too brown).
Let stand 10 minutes before cutting and serving.

Tuesday, November 19, 2013

Mexi Supper Club Menu

A while back I posted my Supper Club menu from when I hosted this September. Here is the Mexican themed one I served last October.

AppetizerHot Corn DipIf you make nothing else on this menu, do yourself a favor and MAKE THIS! The first time I made it I left the toppings off, but when I made it recently I put the toppings on and it was just as tasty.
Main DishWhite Chicken Enchiladas
Main DishRed Chicken Enchiladas
SideSouthwestern Chopped Chicken Salad
SideCinnamon ApplesThis makes quite a bit! Four apples was plenty for six of us. The leftovers were great with ice cream.
DessertPumpkin CupcakesI cheated and used store bought cream cheese frosting. These were delicious!

Monday, November 18, 2013

Red Chicken Enchiladas

When it was my turn to host supper club last October I found a recipe on Pinterest for White Enchiladas. Since Mexican food is all about variety, I decided to tweak the recipe a bit and make Red Enchiladas, too. I have to admit, I liked these better than the original ones.


  • 10 taco size flour tortillas
  • 2 1/2 cups cooked, diced chicken(I like to grill mine with garlic salt and chili powder for extra flavor)
  • 3 cups shredded cheddar cheese
  • 2 10oz cans red enchilada sauce

Preheat oven to 350 degrees. Combine chicken, half the cheese, and one can of enchilada sauce. Spread mixture between the tortillas, roll, and place seam side down in a 9x13 pan. Pour the other can of enchilada sauce over the enchiladas and top with remaining cheese. Bake for 20 minutes.

Thursday, November 14, 2013

Recipes I'd Like to Try

Do you ever get distracted looking at the menu of the restaurant you're going to be eating at after work? And maybe start drooling on your desk... Today I was looking at Vintage Pizzeria's Menu and getting excited. Too bad I can't order everything on their menu or eat there every day. Then I realized I could probably create some of these in my own kitchen, so here's a list of dishes I'd like to try. If you have a link to a great recipe please leave it in the comments!

  • Chicken Picatta
  • Pasta Primavera
  • Minestrone Soup
  • Chocolate Truffles

I'm sure this list will grow over time, so check back! I'll also post links to any great recipes I find for these.

Thursday, November 7, 2013

Butter Parmesan Cabbage

I love cabbage. Probably more than most people. Tonight I was wondering what I could stuff my face with as an alternative to Halloween candy. And that is how Butter Parmesan Cabbage came to be. I read a post earlier today on a paleo blog and they suggested subbing cabbage for pasta. And as much as I love butter noodles sprinkled with Parmesan cheese I thought I'd give it a try with cabbage. And let me tell you, it was delicious.


  • 4 cups of cabbage sliced into strips (mine were about 1/2 inch x 3 inches)
  • 1/4 Tbsp. butter
  • Garlic salt to taste
  • 2 Tbsp. grated Parmesan cheese

Melt butter in frying pan. Add sliced cabbage and cook over medium heat about 5 minutes, tossing every minute or so. Sprinkle with garlic salt. Cook about 3 more minutes, tossing every minute or so until cabbage is very tender. Remove from heat and toss in the Parmesan cheese.

Sunday, October 6, 2013

Supper Club Menu

It was my turn to host supper club last month and I came up with a menu that I really loved and wasn't too complicated (although the Pierogies were a little time consuming). I served this with pink lemonade and a lemonade/iced tea mix. I think wine would go great with it, too! Best of all, the leftover Pierogies reheat well in the microwave and make a tasty breakfast.

AppetizerFried artichoke heartsI used a can of quartered artichoke hearts (drained and dried with paper towels) and breaded them twice before pan frying them in canola oil. i.e. Dip in egg, roll in bread crumbs, dip in egg again, roll in bread crumbs again. This is a tweaked version of EatLiveRun's 'Better than fried artichokes' recipe. I used the same breading and aioli dipping sauce. IMO, the original recipe was good, but not better than these fried artichokes!
Main DishCheddar Garlic Oven Fried ChickenI left the garlic out of the butter dip so the garlic wouldn't be so overpowering. But if you love garlic, by all means!
SidePierogiesSince I didn't have sour kraut on hand and had some cabbage to use up, I improvised! In place of the saur kraut I used the same amount of finely shredded the cabbage that I let it soak in about 1 Tbsp of vinegar and 1/4 tsp of salt for about 5 minutes. I couldn't really taste it but I liked the added texture it gave the filling.
SideRoasted Cauliflower and Brussels SproutsI basically doubled this recipe, once for the Brussels Sprouts and once substituting a head of cauliflower for the sprouts. I tossed them together and the flavors complimented each other.
DessertSopapillasThese are so simple to make, you probably don't even need the full instructions. Just fry up some cresent rolls, toss them in a bag full of cinnamon and sugar, and then drizzle with honey. They're also great tossed in powdered sugar. Yum.

Friday, September 6, 2013


Welcome to A Kitchen Experiment!  This site was born out of my kitchen disasters and successes.  Cooking is an experiment and I'm thankful for the friends who are my inspiration, taste testers, and company.  My goal is to share what I'm learning,  the recipes that are keepers, and hopefully give you some inspiration, too!  So read on and happy cooking!