Spinach Chicken Parmesana with Red Wine Marinara - This Post is A Complete Dinner including Appetizer and Dessert

Here's a complete meal including appetizer-salad, entrée, side, bread *&* dessert.
My husband and I were married on his Aunt Mary's birthday
I made this menu on our Anniversary
We also catered it to his Aunt
She thought it came from a gourmet restaurant ;^)
What a compliment that was

Appetizer *&* Salad in One

Stuffed Mushrooms on a Bed of Balsamic Baby Greens

This is another recipe I "concocted" to impress my Foodie brother.

He *Loved* them BTW ;^)

Serves 24
1 pound (about 24) large white mushrooms, wiped clean with a moist paper towel
2 Tablespoons extra virgin olive oil, divided
6 ounces Sweet or mild Italian sausage, casings removed and crumbled
1/4 cup Vidalia or red onion, minced
1/4 cup Red bell pepper, minced
1/4 cup Green bell pepper, minced
2 cloves Roasted Garlic, smashed
1 1/2 teaspoons Flat leaf Italian parsley
1/4 teaspoon McCormick's Gourmet Collection Italian seasoning
1/4 teaspoon McCormick's Gourmet Collection Pesto seasoning
2 Tablespoons Goya White Wine
1/4 Cup Swanson Chicken broth
1 Cup Chicken flavored Stovetop Stuffing mix, ground into crumbs and toasted
1/2 Cup Fancy shredded Mozzarella cheese
1/4 Cup freshly grated Parmesan cheese
3 Tablespoons Balsamic vinegar (I use the spritz bottle)
4 Cups mixed Salad  Baby Greens, (tossed in Balsamic vinegar or spritz after assembling) 

Method:
Preheat oven to 400 degrees F.

Remove stems from mushrooms, finely chop enough stems to equal 1/2 cup and reserve.
Place mushroom caps in a mixing bowl and toss with 1 Tablespoon olive oil.
Arrange mushroom caps on a shallow baking sheet and set aside.

Heat remaining oil in a medium frying pan over high heat.
Add sausage, onion, garlic, parsley, Italian seasoning, pesto seasoning, reserved mushroom stems, wine and chicken broth.
Sauté; breaking up sausage into small pieces until cooked throughout and nicely browned (about 5 minutes).
Remove from heat, add stuffing bread crumbs, both cheeses, and stir just until cheese melts.

Stuff mushroom caps with sausage mixture and bake for 10 to 15 minutes, until mushrooms are tender and cheese is slightly golden.

To Plate;
Place 1 cup of Baby greens on each salad plate
Top each with 3 stuffed mushrooms, then spritz with balsamic vinegar.
Serve immediately.

Note:
Even if you're not a big Stove top fan, try it in this recipe before using another name brand.
I promise you will like it in this dish.

You can freeze the extra 12, If they last that long. ;;^)

 

Entrée

Spinach Chicken Parmesana

ingredients
1 1/4 pounds Boneless Chicken Breasts (about 4)
1 Large Egg, beaten
1 package McCormick Parmesan Chicken Seasoning for Baked Chicken
1/4 cup All-Purpose Flour (I use Washington)
1/4 cup Yellow Cornmeal (I use Indian head)
2 Tablespoons Freshly Grated Parmesan Cheese
1 (8 oz) can Tomato Sauce (I use Hunts)
3/4 cup shredded Mozzarella Cheese (I use Kraft)
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Unsalted Sweet Cream Butter (I use Land O' Lakes)
Fresh Baby Spinach Leaves
3 cloves Garlic, minced
1 Tablespoon Olive Oil
 

Directions
Preheat oven to 400 degrees F.

In a sauté pan over medium heat, add 1 Tablespoon olive oil
Then the spinach and garlic
Sauté just until leaves are wilted and the garlic is fragrant, about 1 1/2 to 2 minutes
Remove from pan and set aside for later use

Rinse chicken, and pat dry with a paper towel

Mix parmesan chicken seasoning, cornmeal, flour and parmesan cheese together.
Beat eggs.

Very lightly dust chicken with flour mixture
then dredge in egg
then coat on both sides in the seasoned flour mixture by pressing the chicken into the breading

Heat oil and butter in pan add coated chicken and cook on both sides until golden brown.
Remove from pan and place in a 13x9-inch baking pan.
Bake uncovered 15 to 20 minutes or until done. (no pink remains)

Pour Marinara sauce over chicken, add spinach layer, then top with cheese.
Bake 5 minutes or until cheese is melted.

NOTE:
Spinach can be placed in or on the chicken

Serve stuffed mushrooms on baby greens first then serve the chicken parmesan over pasta or add a side of mashed potatoes (I use Marinara sauce for gravy), and garlic bread.

 

 

Red Wine Marinara Sauce

ingredients

1 Envelope/Packet (1.5 ounce) McCormick Italian-Style Spaghetti Sauce
2 cans (14.5 oz) each Hunts petite diced tomatoes
1-2 Tablespoons Fresh (homemade) Roasted Garlic (5-6 cloves)
Splash of Worcestershire sauce
1/4 cup Red Cooking Wine
1 Tablespoon extra virgin olive oil
Parmesan cheese, freshly grated

Method
Combine all ingredients in a 2-quart sauce pan.
Bring to a boil; cover and simmer 15 minutes, stirring occasionally.
Garnish with freshly grated parmesan cheese.

 

Side Dish

Creamy Cheese and Garlic Potatoes
Guaranteed no lumps with the use of a potato ricer
This recipe makes the smoothest and creamiest potatoes
Ingredients
1 Garlic Bulb
1 teaspoon Olive Oil
Pinch Salt
Pinch Pepper

For the mashed potatoes
 2 ½ pounds Yukon Gold Potatoes
4 Tablespoons (½ stick) Land O' Lakes Sweet Cream Butter, melted
 ½ Cup Heavy Whipping Cream or Evaporated milk
 4 ounces softened Philadelphia Cream Cheese
 1 Cup Sour Cream
1/2 cup Freshly Grated Parmesan Cheese or White Cheddar Cheese
 2 teaspoons kosher salt, or to taste
 1 teaspoon Fresh Ground Black Pepper, or to taste

Directions
Preheat oven to 350 degrees F.
Slice off the very top where the root area is to expose the flesh of the garlic

Place bulb of garlic bulb with skins on, (except for the top)
in a small PYREX dish with lid
or place on a sheet of aluminum foil, wrap lightly by pulling up sides and twisting the top closed
Bake for 35 to 40 minutes.

I'm use to it so I can squeeze out the roasted garlic from their skins fresh out of the oven
But you may want to allow the garlic to slightly cool before handling

Place the roasted garlic in the bowl of a mini food processor, puree
Or you can mash with a fork until smooth. Set aside.

Using an electric mixer or stand mixer, whip together the butter, cheeses and sour cream
Set aside for later use

Peel and cube the potatoes into 1 inch squares
Place potatoes in a 4 quart pot cover with cold water
Bring to a boil, allow potatoes to boil until for tender.
The whole process from start to finish should take 18 to 20 minutes
Drain completely, then transfer to a large glass or stainless steel mixing bowl
(Using glass & steel will retain the heat of the potatoes)
Run potatoes through a potato ricer, like the one shown in the photo below

Once all the potatoes have been ran through the ricer

Add the whipped cheese mixture and warm heavy cream
Seasoned with salt, pepper and pureed roasted garlic.
Gently mix, just enough to incorporate all the ingredients
Sprinkle with freshly chopped chives

 Then serve immediately.


Chefs Tip
The key to light fluffy potatoes is to not overmix.
 

 

 Bread

Parmesan Garlic Bread

ingredients

1 loaf Italian bread ~or~ French
1/4 cup Land O' Lakes Unsalted Sweet Cream Butter, softened
2 Tablespoons Freshly Grated Parmesan or Kraft Parmesan Romano Cheese Blend
4 to 5 Cloves of Roasted Garlic or 1 teaspoon Spice Islands Garlic powder
1/2 teaspoon Onion powder
1/4 teaspoon Italian seasoning
1 teaspoon Freshly Chopped Flat Leaf Italian Parsley
1/2 teaspoon Freshly Chopped Basil Leaves or Spice Islands Dried Sweet Basil

Method:
Preheat broiler
Split bread in half (horizontally) and place cut side down on work surface.
Combine remaining ingredients and spread on bread.
Place on broiler pan and brown lightly (which will happen quickly).

Note:
You have to stay close by and keep a very close eye on the garlic bread because it will burn easily.
 

Dessert

 

Pineapple Upside Down Cake
This is THE BEST version of this cake I've ever had.
Growing up *everyone* loved my mothers version
This even beats moms homemade
I am usually all about homemade but trust me once you try this version using the boxed cake mix and pineapple juice you will use it all the time.
It makes a light 3 inch high super moist cake
Ingredients
Topping
1/2 cup Unsalted Sweet Cream Butter
1 cup Firmly Packed Light Brown Sugar
1/2 teaspoon Pure Vanilla Extract
1 can (20 ounces) Dole Pineapple Slices, in natural juice - reserve juice
Maraschino Cherries, halved and drained
Toasted and Candied Walnut and Pecan halves, ground into crumbs, Optional
Cake
1 package Duncan Hines Moist Deluxe Yellow Cake Mix
1 package (4-serving size) Vanilla instant Pudding and Pie Filling Mix
4 Large Eggs
1 teaspoon Pure Vanilla Extract
1 cup Reserved Pineapple juice
1/2 cup Corn Oil

NOTE
 I've found that corn oil makes super moist cakes

Directions
Preheat oven to 350 degrees

For topping, melt butter in 13 x 9 x 2-inch baking pan in oven.
Remove from oven,  stir in brown sugar and vanilla, spread to cover bottom of pan.
Sprinkle toasted coconut and crumbled nuts over top, if desired.

Arrange pineapple slices, place maraschino cherries in center of each pineapple ring. Set aside.

For the cake...
combine cake mix, pudding mix, eggs, pineapple juice and corn oil in large mixing bowl.
Beat at medium speed with electric mixer for 2 minutes.

Pour batter evenly over fruit in pan.

Bake at 350 degrees for 45 to 55 minutes
or until toothpick inserted in center comes out clean.

Invert onto serving plate.

I like to add toasted coconut, a caramel drizzle, dollop of cool-whip and a cherry.
A sprinkle of ground nuts would look lovely as well

   Bon Appetite

 

 So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

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*&* Often

You're Welcome Anytime!

Aim ♥

 

        Have The Best Day Ever!