Nerdvana

I’ve got the blogging bug again. Let’s see how long it lasts this time :)

I’m working on a new project called “Geeks in the Kitchen”. More on that soon. I’m back with Izea doing some pretty exciting work and am much happier. I’ve got my health and life balance under control and the stress levels have gone down immensely.

I’ve got a new recipe for you guys, I’ll be posting these from time to time. These are things I’ve come up with in my kitchen either by throwing ideas around or modifying another recipe. This is one that I just started tossing ingredients around and it turned out AWESOME.

Chicken and Spinach Italian bake:

1/4 cup Extra Virgin Olive Oil

1 Can diced italian tomatos

1 cup of baby bella mushrooms sliced

2 cups of fresh baby spinach

2 cups of diced white onions

2 boneless skinless chicken breasts

3 cloves of garlic

1 cup of grated parmesan cheese

1 cup of ricotta cheese

Preheat the oven to 350 degrees. In a round 8”/4” casserole dish pour the 1/4 cup Extra Virgin Olive Oil. Slosh the oil around to coat the sides. Grate the cloves of garlic into the oil and add onions. Stir and let sit for 20 minutes. Cut the chicken breasts into approximately 1” chunks. Coat the chicken in the olive oil at the bottom of the dish and then set in the oil. Add the fresh spinach, tomatos,mushrooms and half a cup of the parmesan cheese. Cover with oil and put in the oven for 30 minutes.

Remove from the oven and remove the foil. Increase the heat in the oven to 400 degrees. Give the chicken and veggies a good light stir. Dollop the ricotta cheese over top of the mixture and sprinkle the rest of the parmesan cheese over top. Place back into the oven for 20 minutes or until the parm cheese is golden brown and the chicken is done.

Remove from the oven and let stand 5 minutes before serving.