It may not be the best looking dish I’ve ever made, but man is it good. This cheesy, 20-minute dish is a great weeknight pick. I was fine eating it without any meat, but you know Q… so I added some grilled chicken to the top to make it man-friendly.
I used brown rice, but you can easily replace that with quinoa, farro, barley or whatever grain you prefer. For your tomatoes, spinach and artichoke hearts, just eyeball it (no need to measure 1 cup exactly). I love a lot of spinach, so I loaded it up. I had plenty of tomatoes, so more of those too. You can add olives if you wish (they just aren’t my thing). I love the feta sauce- I’ve never done anything like it before and it is SO darn easy. This was fabulous the night we made it, but honestly even better the next day for lunch.
Cheesy Greek Brown Rice Bake
- 2 1/2 cups cooked brown rice
- 1 cup diced cherry tomatoes
- 1 cup chopped spinach
- 1 1/4 cup feta cheese
- 1/2 cup milk
- 1 tsp minced garlic
- 1 tsp lemon juice
- 1 tsp parsley
- 1 cup marinated artichoke hearts cut in half
- 1 tsp onion powder
- Salt and freshly ground black pepper to taste
- 1/2 cup shredded mozzarella
- Prepare the brown rice as directed. While brown rice cooks, dice cherry tomatoes and chop spinach leaves, then set aside. Next, in a food processor or blender combine feta, milk, garlic, lemon juice, and parsley — blending until smooth.
- When brown rice is ready, stir artichoke hearts, cherry tomatoes, and spinach into rice, plus one tablespoon oil from artichokes, stirring well. Pour over with feta sauce, then season with onion powder and salt & pepper, combining thoroughly.
- Transfer mixture to oven-safe 8×8 casserole dish, spreading evenly. Top with remaining feta and mozzarella.
- Bake at 400F degrees for 15 minutes until top has melted. (I also like to broil the dish for 2 minutes to get the Immediately plate and serve.
So not having an oven has been interesting, especially when we have last minute company! We’ve been all about the grill (no oven needed), but when it comes to dessert, what is a girl to do? Oh just make a no bake pie!
No bake pies are a cinch, especially if you use pre-made pie crusts (with no oven, this was a must)! I usually go for oreo, but alas the store was out of them, so regular graham cracker it was! I like to spruce my pies up by adding crushed candy bars both inside and on top of the pie. I’ve done chopped up Reese’s and most recently Butterfinger. Both are great choices. Hello indulgence!
No Bake Peanut Butter Pie
Makes 1 Pie (serves 6-8)
- 1 cup Creamy Peanut Butter
- 1 Package Cream Cheese (reduced fat is fine)
- 1 1/4 cup Powdered Sugar
- 1 Package 8-ounce Cool Whip, thawed
- 4 full sized Butterfinger candy bars, crushed into small pieces (any candy will do)
- 1 9-inch pre-baked pie crust (Oreo is preferred)
- Using either a stand or hand mixer, cream together cream cheese and peanut butter until light and fluffy, approximately 3minutes. Add sugar and beat until smooth. Using a large spatula, fold in whipped topping and 3/4 of the crushed candy bar pieces.
- Spoon mixture into crust and the rest of the candy pieces on top. Refrigerate for 4 hours or if you are in a rush, put it in the freezer for 2.
In my ongoing quest to try new recipes and find interesting eats, I am bringing you some delicious bites found around the web (through all of my blog reading!).
Creamy Roasted Red Pepper Soup: What an easy and delicious starter by one of my all-time favorite bloggers, Joy the Baker.
Smoked Paprika and Garlic Shrimp Skewers: I’m always a fan of shrimp and these skewers look delicious to serve with rice or on their own.
Crusty Pan Bread: This is a new technique for baking bread that I have yet to try. I love the ease of it and am going to attempt it this week.
Lunches & Dinners:
Caprese Chicken: This looks simple and very satisfying!
Spicy Apple Cheddar Grilled Cheese: What a great fall take on a classic grilled cheese.
Pumpkin Chocolate Chip Frosted Blondes: The perfect dessert to bring to a Halloween party! And not just your usual pumpkin bars!
Salted Caramel Apple Cake: This decadent beauty looks like it would be a real crowd pleaser!
Pumpkin Streusel Bars: Another fun fall dessert perfect for entertaining!
I read a LOT of food blogs. I’m talking 200-300 that I try and tackle every few days. I pin the best of the best recipes to my Pinterest page in order to keep track of what I want to make in the future! I thought it would be fun to show you a few of my pinned favorites each week to get you inspired! (Oh and if you want to follow me on Pinterest, you may do so here!)
Lavash with Spinach Artichoke Dip: This seems fabulous for a football Sunday or weekend get together.
Flatbread with Hummus & Tomatoes: Another good football Sunday quickie. And healthy too!
Stuffed Mushroom Rolls: These are WAY too up my alley not to try. This weekend. Yes.
Slow Cooker Vegetable Lasagna: This was SO great for an easy weeknight meal. I added turkey meat to give it a little more substance (and for Q’s approval).
Stuffed Bell Peppers: This looks like another easy and flavorful weeknight meal (and easily made vegetarian).
Heirloom Tomato Tarte: It is quickly approaching the end of tomato season. I am dying to try this tart while I still can.
Chocolate Chip Oatmeal Creme Pies: Nothing says “Back to School” like a little cookie sandwich.
Glazed Apple Bundt Cake: Hello October, it’s apple season!
Peanut Butter Cup Blondies: No words.