Holiday Casseroles

 I realize we haven't even reached the end of October yet, and everyone has pumpkins, ghosts, vampires and candy on the brain, but my brain has moved on. Sure I'm still celebrating all things Halloween this week, but the inner planner in me is thinking ahead to the holiday rush that is about to descend down up on us. 

I have always said that once we get down trick or treating, and the calendar flips to November 1st, it's a downhill coast, a very fast one, to Happy New Year. The weeks of leading up to Thanksgiving and then Christmas seem to go at supersonic speed. With so much to do, so many fun things to plan, so much good food to eat, so many loved ones to hug...it can be a blur. 

I know most people's brains don't work this way, so planning so far ahead isn't always an option, so let me do it for you! 

When I first made this casserole for a weeknight meal, it was perfect because it came together pretty quickly. But it got me thinking of two things. First, those house guests who will be at your table needing fed beyond the big holiday meal (this image always makes me think of Cousin Eddie's family in Christmas Vacation who come to stay for a month!). Second, as much as we love all those dishes we look forward to this time of year, how we can get burnt out too, since there are so many turkey and ham leftovers to enjoy before you are ready for something completely different. 

This baked gnocchi has the familiar flavors of spinach and artichoke dip, but in a simple, hearty casserole perfect for a crowd! 

Let's talk gnocchi for a minute. My 5 year old always says "Oh these are those little potato dumplings that taste like pasta!" I think that's a great way to describe it. No, they don't really taste like pasta, but they have a similar texture, are boiled in water and work in many of the same dishes, so I can totally see why he thinks that way. 

Whether you're looking for a simple weeknight meal for your family, or something you can serve to that family that might be hanging out from the turkey to the yule log, this gnocchi bake is sure to be a hit. Planning ahead, even if just a little, can really cut down on the stress the holidays seem to bring...take it from me!

 Spinach and Artichoke Gnocchi Bake

2 (1lb.) packages gnocchi

6 oz. baby spinach

1 (14 oz.) can artichoke hearts, rinsed, drained and chopped

1 yellow onion, finely chopped 

1 cup shredded mozzarella cheese

1 cup heavy cream

2 TBS olive oil

1 lemon, juiced

1/2-1 tsp. dried red pepper

4 garlic cloves, minced

2 tsp. dried oregano

Salt and pepper

Preheat oven to 400. Cook gnocchi in boiling water according to package directions. In a large skillet over medium saute onion in oil until soft. Add spinach and garlic and saute until spinach is wilted, about 5 minutes. Add oregano and red pepper. Stir well. Pour in cream and lemon juice. Stir. Add artichokes. Allow to simmer for 5 minutes until the mixture coats the back of a spoon. Season with salt and pepper. When gnocchi is cooked, drain well. Add to sauce. Stir well to combine. Transfer to a greased 9x13 baking dish. Top with mozzarella and cook for 10-15 minutes or browned and bubbly.

 

Inspired by Simply Delicious

Summer Time Dining

From packing up the picnic basket to dinner time on the deck, summer gives us so many reasons to eat outside. Cookouts, backyard barbecues and let's not forget all the holidays we enjoy this time of year too. We've already had Memorial Day, but Father's Day and July 4th are knocking on the door. Any one of these is reason enough to add another fantastic pasta salad to your recipe box, so keep reading for one that's gonna knock your socks off!

Spinach and artichokes go together like peanut butter and jelly. They were just meant to be mixed. I have no idea who the first person to think "hey if we take some of this green spinach a lot of people think is gross, mix it with this funny looking vegetable and add some cheese, bake it and we've got a great dip" was but he/she deserves a medal. 

The hot appetizer is of course the most well known way to enjoy spinach and artichoke but they are delicious in pasta bakes, salads and now this summer inspired pasta salad. 

I love making a big bowl of cold pasta salad for supper on a hot night. It's still hearty enough to fill us up, but when it's still sweltering at dinner time, a hot meal just doesn't sit well. I add some fresh fruit and crusty bread on the side and dinner is done! 

Spinach and artichoke pasta salad is perfect for your next picnic in the part, bring a dish cookout or July 4th bash! We only have a few months to get outside and dine al fresco, so let's savor it while we can! 

 Spinach Artichoke Pasta Salad

1 lb. penne pasta

2 (15 oz.) cans whole artichoke hearts, rinsed, drained and coarsely chopped

3 cups fresh spinach, stems removed and coarsely chopped

1/2 c. shredded Parmesan cheese

3/4 c. sour cream

1/3 c. mayonnaise

1 1/2 tsp. Italian seasoning

1 tsp. dried parsley

2 TBS fresh lemon juice

1 garlic clove, minced

Salt and Pepper 

Cook pasta until al dente. Rinse with cold water and drain well. In a medium bowl combine sour cream, mayo, Italian seasoning, dried parsley, garlic, salt and pepper. Stir well. When pasta is drained, transfer to a large bowl. Pour dressing over and toss to coat. Add spinach, artichokes and cheese. Stir well to combine. Chill until serving, at least two hours. 

Shared at Weekend Potluck