Ginger Chicken and Sausage with Brown Rice, Vegetables, and Spinach

Here's a great recipe to use if you are trying to find something healthy (especially if you omit the sausage) AND filling to eat for dinner. Please don't let the number of ingredients put you off, because although it does take a little over an hour to prepare, it is very easy to do. For just two people, this recipe will make meals for just over a week (depending on portion size). In other words, this recipe makes A LOT!!

Also, you can add just about anything to this recipe that you want. I have used pork instead of chicken and it tastes just as good. Feel free to experiment. This recipe is a great base from which to play around with different combinations of veggies and meats. Oh, it also goes great with Naan bread (an Indian bread). This is a flat bread, you can use it as a spoon to scoop the rice mixture. Very tasty!!

What you need:

Spinach and Artichoke Stuffing Recipe

I served this bad boy a few years ago and it disappeared within a matter of minutes. Even my two veggie-hating kids liked it. When you first look at this recipe for Spinach and Artichoke Stuffing, it may seem rather complex, but it is actually very easy to put together. The trick is to get everything organized and then just follow the steps. I hope that you will like this as much as my family did. Again, if you run into any problems or have a question, please let me know and I will do my best to help. Oh, you can also put this together the night before and then bake on the big day. Now, here's the recipe...


What you will need...

• extra-virgin olive oil... ¼ cup


• spinach...2 ½ pounds , washed (3 cups cooked and roughly chopped)


• yellow onions...2 cups chopped


• garlic...1 Tbsp roughly chopped


• Emeril's Italian Essence (recipe here), or other Italian Seasoning blend...1 Tbsp plus 2 tsp


• salt...2 ½ tsp


• black pepper...1 ¼ tsp freshly ground


• artichoke hearts...3 (8 ½-ounce) cans quartered , any tough outer leaves removed


• eggs...2 large


• heavy cream...1 ½ cups


• chicken stock...2 cups


• lemon juice...2 Tbsp


• French bread...12 to 14 cups cubed (1-inch) day-old (1 loaf)


• Brie...1 pound , rind removed and cut into ½-inch cubes




• TIP: To make it easier to trim the rind from the Brie, wrap the Brie in foil and place it in the freezer for about an hour. This will firm it up and make rind-extraction much easier


• Parmesan...½ cup freshly grated


• parsley leaves...¼ cup minced fresh

Spinach and Artichoke Stuffing

Although this is titled as a stuffing, I present and serve this dish as a casserole. I must confess that I actually made this about 4 years ago. Although it looks complicated, it is fairly easy to put together. As to how it tastes...it disappeared within minutes and there were no leftovers.

What you will need...

* extra-virgin olive oil...1/4 cup
* spinach...2 _1/2 pounds , washed (3 cups cooked and roughly chopped)
* yellow onions...2 cups chopped
* garlic...1 Tbsp roughly chopped
* Emeril's Italian Essence (recipe here), or other Italian Seasoning blend...1 Tbsp plus 2 tsp
* salt...2 _1/2 tsp
* black pepper...1 _1/4 tsp freshly ground
* artichoke hearts...3 (8 1/2-ounce) cans quartered , any tough outer leaves removed
* eggs...2 large
* heavy cream...1 _1/2 cups
* chicken stock...2 cups
* lemon juice...2 Tbsp
* French bread...12 to 14 cups cubed (1-inch) day-old (1 loaf)
* Brie...1 pound , rind removed and cut into 1/2-inch cubes
* Parmesan...1/2 cup freshly grated
* parsley leaves...1/4 cup minced fresh


Putting It Together

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.


• Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.


• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes.


• Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds.


• Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.


• Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl.


• Whisk to combine.


• Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine.


• If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.


• Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil.


• Bake until firm in the center and golden brown, about 1 hour. Serve warm.

TIPS...To make it easier to trim the rind from the Brie, wrap the Brie in foil and place it in the freezer for about an hour. This will firm it up and make rind-extraction much easier. Also, I will be substituting the French Bread with Sour Dough bread (I love sour dough).

Photo courtesy of...Food Network

Emeril's Italian Essence

What you will need...

* paprika...2 _1/2 Tbsp
* salt...2 Tbsp
* garlic powder...2 Tbsp
* black pepper...1 Tbsp
* onion powder...1 Tbsp
* cayenne pepper...1 Tbsp
* dried leaf oregano...1 Tbsp
* dried thyme...1 Tbsp

Putting It Together

• Combine all ingredients thoroughly and store in an airtight jar or container.

This is a good seasoning for just about any dish.

Recipes courtesy of... Emeril Lagasse, Food Network