A Taste of Autumn: Easy Chicken Bake with Spinach and Artichokes

A quick, comforting recipe that brings the essence of fall to your dinner table.

Looking for a quick and delicious weeknight dinner that captures the essence of fall? This creamy chicken bake is not only packed with savory flavors but also brings a touch of autumn warmth to your table. With its blend of artichokes, spinach, and comforting cheese, this dish combines the richness of fall with the ease of a one-dish meal. Perfect for those crisp evenings when you want something hearty and satisfying, here’s how to make it:

Ingredients 

3-4 thawed chicken breasts

1/2 cup sour cream

6 ounces chicken broth

1 can quartered artichoke hearts

2 generous handfuls fresh baby spinach

1 teaspoon parsley

1 teaspoon oregano

1 teaspoon Kinder's onion-butter seasoning 

2 oz grated mozzarella cheese

2 tablespoons parmesan cheese

Olive oil spray

Salt and pepper to taste

Tools

Square baking dish

Measuring cups and spoons

Bowl

Spoon

Aluminum foil

If your spinach isn't already washed, please take a minute to get that done. Baby spinach can harbor some hitchhikers in our experience. Let it drain out any excess water while you divert your attention to other things.

Preheat the oven to 450.

Sprinkle a little bit of salt on your chicken breasts, but leave them where they are for now. 

Spray the bottom of your baking dish with the olive oil spray and set it aside. (The olive oil will make it that much easier to clean up later.) 

Thin 1/4 cup of sour cream with two to three ounces of chicken broth. At first, it will look like it will never mix, but just keep stirring. You'll get there. Once it's combined, transfer it into the oiled baking dish.

Pop the can of artichoke hearts and drain the water. Then give it a shake and drain it again. You might be surprised how much water hides out in the can even after you've flipped it completely upside-down. Layer the artichoke pieces into the sour cream.

Grab your spinach and place it in an even layer over the artichoke hearts. 

Thin the remaining 1/4 cup of sour cream the same way you did before, and drizzle just a little of it over the spinach. 

Place the chicken breasts in a single layer on top to weigh down the spinach, then drizzle the remaining sour cream mixture over the top of everything. 

Sprinkle everything with salt and black pepper (if desired), oregano, parsley, and onion butter seasoning.

Cover the pan tightly with aluminum foil. This step keeps the moisture in, ensuring that the chicken remains juicy while it bakes. Bake for 20-40 minutes at 450. Thinner pieces of chicken will, of course, be done quicker. We had a pretty hefty chunk and ended up baking for close to 45 minutes to make sure it was done.

When time is up, remove the pan from the oven and take off the foil. Test for doneness (chicken's safe internal temperature is 165). Move the oven rack closer to the broiler and reset the oven to broil.

Top the chicken with a layer of grated mozzarella, sprinkle the dried parmesan on top of that, and return to oven for 10 more minutes to broil.

This creamy chicken bake is the perfect way to embrace the flavors of fall. With its hearty ingredients and comforting, cheesy topping, it’s a meal that will warm you up on those cooler evenings. Serve it with a side of roasted vegetables or a fresh green salad for a complete, seasonal dinner. Enjoy the cozy, fall-inspired flavors in every bite!

As you enjoy this comforting fall dish, it’s a great time to think about preparing your home for the season ahead. Just as hearty meals warm you from the inside out, well-maintained appliances keep your household running smoothly and efficiently as the temperatures drop. Fall is the ideal season to check off those important maintenance tasks, like cleaning out vents, checking seals on your fridge, and making sure your oven is ready for holiday cooking. These small efforts now can prevent bigger issues later, giving you peace of mind as you settle into the cozy comfort of autumn evenings.

If you do run into any issues or need professional assistance, our team at Appliance Rescue Service is here to help. Whether it’s a quick repair or a thorough appliance check-up, our technicians are equipped to handle it all, ensuring your home stays functional and cozy throughout the season. There’s no need to let appliance troubles disrupt your fall festivities. Call on us for reliable, expert service, so you can focus on savoring your fall meals and the warmth of home without worry. Let us handle the hard work so you can enjoy the season to its fullest.

Website

Call: (214) 599-0055

Additional Reading

From Summer to Fall: Thai Curry Sweet Potatoes You’ll Love

Prepare Your Home for Fall: Essential Maintenance Tips

Impress Your Guests with This Easy-to-Make Apple Pecan French Toast Bake

Quick and Cozy: Beef and Veggies with a Sesame Twist

A quick and satisfying meal that’s perfect for busy weeknights.

After a long day, nothing beats a dish that feels like a warm hug. You have the scent of garlic in the air, mingling with sesame oil, rich scents hinting at the delicious dinner to come. Tender beef sizzling next to a variety of vegetables, each adding their own balance to the savory flavor. Then you top it with a dash of soy sauce, a sprinkle of sesame and nest it on a bed of rice. And the best part? It comes together in just a few steps, so you can unwind after a long day at work. Ready to make tonight’s meal something truly special? Let’s get started.

Tools:

Fry pan with lid

Knife

Cutting board

Measuring spoons 

Tongs

Ingredients 

1 pound beef (your choice of cut)

1 yellow onion

1 bunch green onions

3 mini sweet peppers (or 1 sweet bell pepper)

2 cloves of garlic, minced

2 tablespoons white sesame seeds

2 tablespoons toasted sesame oil

1 tablespoon soy sauce

6 ounces baby spinach 

Salt and pepper to taste

As always, remember to wash your produce!

Since we're working with both fresh vegetables and raw meat, it's a good rule of thumb to work with the vegetables first to prevent cross contamination. Everything will be cooked in this dish, but it's better to get into the habit and stay in it, rather than realize later you've goofed and have to stop to wash everything before you can continue chopping.

Add your sesame oil to the pan and set the heat to medium-high. Allow it to heat up while you mince your garlic. You could also just use the jarred stuff, whatever you like best. Add it to the pan once the oil has had a chance to get hot.

Dice up your yellow onion and add it in, then slice your bunch of green onions into thin rounds (omit the roots and any sad looking, wilty ends of the shoots) and add that to the pan. Give everything a stir to get a little oil on it all, and let it cook while you move on to the next item.

Remove stems and seeds from your sweet peppers. Slice them however you like - we chose minis and cut them into rounds - and add them to the pan. 

Now that the vegetables are finished, take your chosen cut of beef to the cutting board.  Trim any excess fat and slice the meat into strips, or cut it into small chunks if you'd rather. The only goal here is small pieces with minimal fat that will cook through quickly and evenly.

Add the beef to the pan, measure in your sesame seeds, stir to evenly distribute everything, and put the lid on the pan.

Allow it to cook undisturbed for at least two minutes, at which point you can remove the lid, add your soy sauce, and check the beef for doneness. Depending on the size of the pieces, you may need more direct cooking time.

While the beef is still a little on the rare side, add your spinach, put the lid back on the pan, and remove it from the heat. We want to allow the trapped heat to wilt the spinach and finish cooking the beef. This should only take between two and four minutes.

Add a little salt and pepper, maybe even some more soy sauce, depending on your family's preferences, and serve over rice.

With dinner served and the scent of sesame still lingering in the air, it’s easy to appreciate the simple pleasures of a homemade meal. This dish,  is proof that it doesn’t take much effort to make an amazing Meal. With its tender beef and well-seasoned veggies, its also an easy way to get lots of vegetables into your diet, without having to stress. Enjoying it with family, or as a quiet night to yourself, this recipe makes a great addition to the rotation, that you can enjoy any time of year.. So, next time you’re looking for a comforting, flavorful meal, remember this one—and let it bring a little warmth to your evening.

And just as this meal brings comfort and ease to your evening, our team at Appliance Rescue Service is here to ensure your home runs just as smoothly. From routine maintenance to those unexpected repairs, we’ve got you covered so you can focus on what truly matters—like whipping up delicious dinners for your loved ones. Next time you need anything, remember to give us a call. We’re here to help keep your kitchen and your home in perfect working order.

Website
Call ((214) 599-0055)

Additional Reading

Comfort Food: Smoked Sausage and Egg Noodles
Sensational Apple Pork

Berry Bliss: A Delectable Mixed-Berry Clafouti Recipe

From Summer to Fall: Thai Curry Sweet Potatoes You’ll Love

A flavorful twist on a fall classic that will keep you coming back for more.

Even as the summer sun lingers, our taste buds are leaping ahead to the cozy comforts of fall.It’s still August, but we’re craving fall foods already. We want warm, cozy dishes and sweater weather already! With that in mind, we came up with this recipe for sweet, savory and subtly spicy sweet potatoes.  These have a lot of wiggle room to make them your own, that is sure to become a family favorite. 

Ingredients:

1 1/2 pounds sweet potatoes

2 tablespoons butter

3 tablespoons Thai red curry paste

1 cup coconut milk

+/- 1 tablespoon light brown sugar

Sea salt to taste

Tools:

Peeler

Knife 

Cutting board

Stock pot

Colander

Potato masher

Measuring cups and spoons

Square baking dish

Spoon

As always, please wash the produce! You don't need dirt in your dinner. We're going to peel these anyway, but dirt on the outer surface can still transfer during the peeling process.

Grab the vegetable peeler and peel the sweet potatoes. Move them to the cutting board and rough chop them. Make sure you're using a very sharp knife and keeping your hands clear, as fresh sweet potatoes are dense and can be difficult to cut.

Transfer them to the stock pot and add enough water to cover. Put the pot on the burner, crank it up to medium-high, and let the water come up to boil. Cook your sweet potatoes until they're soft enough to mash.

Keep in mind that the smaller you cut your sweet potatoes, the quicker they'll cook. We had fairly large pieces that took about 15 minutes at full boil to soften. Yours may be ready in 10 minutes, or take 20 or more. The simplest option is to just test a piece each time you stir, and cut the heat when you can cut through the piece with the edge of the spoon.

Once the sweet potatoes are soft, use a colander and drain out the water. Return them to the pot and take the potato masher to them. You can mash them until they're creamy or leave them lumpy, whatever you prefer. In this case, we mashed them a little longer than we usually would and got to a very-small-lumps kind of consistency. 

Before the sweet potatoes lose too much of their retained heat, toss in those two tablespoons of butter and mash the butter into the sweet potato. Measure in your Thai red curry paste and stir it in very thoroughly. The red curry paste has a bit of a kick; you may end up with a hot spot in your sweet potato if you don't ensure a complete mix.

Once the curry paste is mixed, pour in the coconut milk and stir until you have one uniform consistency.

Transfer everything into the square baking dish - there's no need to grease the dish in this case - and level it with the back of the spoon. 

After smoothing it out to a level surface and making sure to get it right up to the edges of the dish, measure your brown sugar and sprinkle it lightly over the top of the sweet potato mix. Adjust the amount down if you want a savory dish, or add a little extra if you're so inclined. Add a little sea salt at this stage if you'd like.

Turn on the broiler and set the baking dish close to the heating element. Broil at 450 degrees for 15 minutes.

After the 15 minutes are up, the dusting of sugar across the top should have caramelized. If it hasn't, feel free to keep it on broil a little while longer, but be careful not to scorch it. No toasted marshmallows in this dish.

When the sugar is fully caramelized to your liking, carefully remove the baking dish from the oven and set it to cool; don't try to serve any until it's had at least a few minutes' rest. You'll end up with some runny, sad sweet potatoes if you don't allow them to steam and settle.

And there you have it! A delightful twist on classic mashed sweet potatoes, infused with the bold flavors of Thai red curry and the richness of coconut milk. Whether you're serving it as a standout side dish or the main event, this recipe is sure to impress with its unique blend of sweetness and spice.

If you're looking to keep your kitchen running smoothly, don't forget that our team at Appliance Rescue Service is here to help with all your appliance repair needs. From ovens to refrigerators, we make sure everything's working like a charm so you can keep creating delicious dishes just like this one. Bon appétit!

Website

Call (214) 599-0055

Additional Reading

Punchy Potato & Cheddar Rolls  

Sausage Bread to Get You Rolling 

Sweet Veggie Tropical Curry

Strawberry Lemonade Pie: A Refreshing Summer Treat

A perfect blend of tangy lemon and sweet strawberry in a creamy, dreamy pie.

Summer always brings to mind the refreshing taste of lemonade, but sometimes plain lemon can get a little monotonous. That’s why we love adding a twist with flavors like strawberry, cranberry, or mint to keep things exciting. This delightful dessert takes the beloved strawberry lemonade and transforms it into a delicious pie. Perfect for using up those extra egg yolks from other recipes, this treat combines the tangy zest of lemon with the sweet charm of strawberries, all nestled in a convenient pre-made graham cracker crust. Let’s dive into this colorful and flavorful creation that’s sure to brighten up any summer day.

Ingredients

6 ounces cream cheese, softened

3/4 cup heavy whipping cream

4 tablespoons strawberry syrup

1/4 cup sugar

8 egg yolks

1/4 cup lemon juice

1/2 teaspoon kosher salt

One pre-made graham cracker pie shell

Tools:

Measuring cups and spoons

Mixing bowl 

Hand mixer 

Spoon

Summer always makes us think of lemonade, but /just/ lemon gets a little dull after a while. We enjoy jazzed up lemonades, with add ins like strawberry, cranberry, or mint to break the monotony. Here's a dessert that takes all the fun color and flavor of strawberry lemonade and plates it.

We understand that this recipe uses a LOT of egg yolk. It was designed that way, as we frequently need just egg white for a recipe and hate to discard perfectly good food. For example, any time we make a white cake, we wind up looking at anywhere from three to 12 egg yolks sitting in a dish on the counter. We definitely made some white cakes this week.

If you aren't already staring at a bowl full of yolk and trying to find a way to use it all up, you can consider upping the amount of cream cheese and/or heavy whipping cream by a tablespoon for each egg yolk you substitute out, but don't attempt this recipe with any fewer than four yolks as it won't firm up. You'll be left with a soupy mess (not unlike a poorly done pecan pie in the fall).

We cheated and used a pre-made pie crust here, but you can feel free to make your own if that's more your speed. Just be sure to let it cool before attempting to pour in your filling.

Preheat the oven to 350 before you get going with the filling.

Begin by measuring your cream cheese into the mixing bowl. We broke ours up a little so the mixer wouldn't struggle quite so much with it. Use the mixer on low to whip the softened cream cheese.

Alternatively, you could save the softening time and a bit of effort by just buying a tub of whipped cream cheese spread at the grocery store; we won't tell anyone. If you use whipped cream cheese spread, add an extra two tablespoons. The whipped stuff at the store has an absolute ton of air, and won't measure the same ounce for ounce.

Once the cream cheese is ready, dump in the egg yolk and mix the cheese and egg together on low until mostly incorporated.

Measure your heavy cream, sugar, lemon juice and strawberry syrup into the mixture, sprinkle in a pinch of kosher salt, and use a spoon to scrape down the edges of the mixing bowl. Sometimes chunks of the cream cheese escape up the sides and hide there, so don't skip the scraping step.

Give it all an easy stir and then set the spoon aside. Crank the mixer up to high and whip together the contents of the mixing bowl. Keep the mixer well below the rim of the bowl, because lifting it will get splatter absolutely everywhere - the filling is very thin at this stage.

It's ready to go to the pie shell when it's one consistent shade of light pink and very bubbly/aerated.

Pour immediately into the prepared graham cracker crust and bake for at least 20 minutes, possibly up to 30 minutes - however long it takes to get the center soft set and edges of the crust lightly browned.

Remove it from the oven, set it out to cool for a while, and transfer it to the fridge when it's about to room temperature. Keep it refrigerated until ready to serve, at least two hours but ideally overnight. Serve with whipped cream and strawberry syrup if desired.

And there you have it, a delightful strawberry lemonade pie that brings the refreshing flavors of summer right to your table. This dessert is perfect for picnics, family gatherings, or simply as a sweet treat to enjoy on a warm day. The combination of tart lemon and sweet strawberry in a creamy filling is sure to be a hit with everyone. Plus, it’s a great way to use up those extra egg yolks from your baking adventures. Whether you’re impressing guests or treating yourself, this pie is a surefire winner.

Remember, a smoothly running kitchen is key to creating delicious dishes like this one. If you ever encounter issues with your appliances, don’t hesitate to call our team at Appliance Rescue Service. Our technicians are always ready to help, ensuring your kitchen stays in top shape for all your culinary creations. Enjoy your pie and happy baking!

Website

Call: ( (214) 599-0055) 

Additional Reading

Chocolate Pecan Cake for a Special Date

Chocolate Raspberry Thumbprints

Berry Bliss: A Delectable Mixed-Berry Clafouti Recipe

Colorful Summer Salad with Creamy Avocado Dressing

 Enjoy The Best Of Summer’s Bounty With This Vibrant And Tasty Salad.

Welcome to a fresh, colorful, and delicious adventure! This vibrant salad is packed with crunchy cucumbers, sweet bell peppers, and juicy tomatoes, all tossed together with a creamy avocado dressing that’s sure to please. Perfect for those warm days when you want something light and satisfying, this salad is a celebration of summer’s best flavors. Let’s get chopping and bring a burst of freshness to your table!

Ingredients:

For the salad:

2 cucumbers 

3 roma tomatoes

1 orange bell pepper

1 yellow bell pepper

1 green bell pepper

1 12 ounce bag frozen sweet corn

2 tablespoons parsley

1 tablespoon cilantro

2 teaspoons garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

For the dressing:

2 ripe avocados

3/4 cup plain Greek yogurt

3 tablespoons lemon juice

3 tablespoons garlic powder

1 teaspoon cumin

1 teaspoon freeze dried chives

1 teaspoon cilantro

Black pepper, to taste

Jalapeno slices or jalapeno hot sauce, to taste

Tools:

Knife

Cutting board

Large bowl

Food processor

Measuring cups and spoons

As always, begin by washing your produce!

Toss the bag of frozen sweet corn on the counter to defrost; we're not planning to cook it, so allowing it to thaw while prepping the other veggies is the simplest approach.

We started our chopping with the cucumbers because they took up the most space on our cutting board. If you're using anything but the mini cucumbers, we suggest seeding them for this salad. That way they don't end up squishy and damp and make the rest of the salad soggy.

We’re going to quarter and seed the cucumbers before moving on to rough dice them. Either discard the seeds, or put them aside as part of the trash to get rid of later. Next, grab your bell peppers, quarter them and slice out your seeds and pith. Now dice up your pepper, don’t worry about it being perfectly sized, a rough equivalent is fine. Toss your cucumbers and peppers into a big dish. You'll see in the photos that we used several of the mini sweet peppers rather than regular yellow and orange bell peppers.  Mostly this was because the regular bell peppers at the grocery store were awfully sad looking this week.  If they’re what you have on hand, or you just grabbed them from your garden, they’ll work just fine. 

We saved the tomatoes for last on the cutting board, since they tend to kind of squish and get tomato juice everywhere no matter how sharp the knife or delicate the pressure. (Maybe you don't have this issue; you're just nicer to your tomatoes than we are.) They were given the same treatment - quarter, seed, chop, and lob into a salad bowl.

By now, the bag of corn should have defrosted. Tear or cut it open, drain out any excess water, and add it to the other vegetables.

Measure in your parsley, cilantro, garlic and onion powders, give everything a good stir so the spices are evenly distributed, and taste test. In our opinion, pepper was a must but salt wasn't necessary - but this is your salad now, so make your own call on that.

Once the salad is mixed and seasoned to your liking, cover it and put it in the fridge so it doesn't get all warm and sad while you make the dressing for it.

Remove the skin and pit from two avocados, chop them into whatever shape fits best in your food processor, and toss them in. Add your Greek yogurt into the processor on top of the avocado pieces. If you're so inclined, you can pulse a couple times to start breaking up the avocado, but it isn't necessary. 

Measure in your dry spices - the garlic powder, cumin, chives, cilantro and pepper. Run the food processor until they're thoroughly mixed in, then add your lemon juice and either jalapeno or hot sauce and give it all another whirl to evenly distribute.

Drizzle the dressing lightly over the salad before serving, and serve immediately. You can also keep extra on the side for your dinnermates to enjoy, and they most certainly will. 

And there you have it, a fresh and vibrant salad that’s as delightful to eat as it is to look at! This recipe is perfect for a quick lunch, a side dish at dinner, or a star addition to your next picnic or potluck. The creamy avocado dressing adds a unique twist that will have everyone asking for seconds. Whether you're trying to eat healthier, impress guests with a colorful dish, or simply enjoy the bounty of summer produce, this salad fits the bill. Plus, it’s versatile enough to customize with some  grilled chicken or shrimp for extra protein. This salad is not only a feast for the taste buds but also a fantastic way to make the most of seasonal ingredients. So go ahead, whip up this delightful dish and bring some sunshine to your table.

Remember, a well-functioning kitchen makes meal prep a breeze. If you ever run into trouble with your appliances, don’t hesitate to call Appliance Rescue Service. Our expert team can handle everything from minor fixes to major repairs, ensuring your kitchen is always ready for your next culinary creation. With our reliable service, you can focus on what matters most—enjoying delicious meals and making memories with your loved ones. Enjoy your salad and happy cooking!

Website
Call: ((214) 599-0055) 

Additional Reading
Layered Veggie Bowl

Sweet Veggie Tropical Curry

Building a Tea Garden 101