Italian Wedding Soup

Ingredients:

  • 1 pound ground beef
  • 2 eggs
  • 1/4  cup breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons dried basil
  • 3 tablespoons minced onion
  • 2 teaspoons pepper
  • 2 teaspoon salt
  • 3 quarts chicken broth
  • 1 bag frozen spinach, well drained
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup small pasta

Directions:

  1. In a bowl, combine ground beef, eggs, cheese, basil, onion, pepper and salt.
  2. Mix well with your hands.
  3. Using a tablespoon, scoop out meatball mixture and form into balls.
  4. In a large pot, bring the chicken broth to a boil.
  5. Once boiling, add in the meatballs, spinach, carrots and celery.
  6. Cook until the meatballs are done through.
  7. Add in the pasta and cook according to package directions.

Adapted from:  http://allrecipes.com/recipe/13434/mamas-italian-wedding-soup/

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Bacon Wrapped Stuffed Chicken Breasts

Ingredients:

  • 4 chicken breasts
  • 1 pound bacon
  • 8 ounce bag spinach
  • 4 ounces mushrooms, thinly sliced
  • 1 cup Swiss cheese, shredded
  • 1 teaspoon garlic, minced
  • 1/2 cup ham, finely diced
  • 1 teaspoon black pepper
  • olive oil
  • chicken rub or seasoning

Directions:

  1. In a skillet, briefly saute the garlic in olive oil.
  2. Add the spinach and cook until it is wilted down.
  3. Drain the excess moisture from the spinach.
  4. In the same skillet, add a bit more olive oil and saute the mushrooms.
  5. In a separate bowl, combine the spinach, mushrooms, cheese, ham and pepper.
  6. Cut a pocket into each chicken breast and season with pepper and the chicken seasoning.
  7. Stuff the filling into the breasts.
  8. Wrap each breast with bacon (2-3 strips).
  9. Bake or grill until the chicken reaches 165 degrees.

Adapted from: http://www.traegergrills.com/recipes/detail/304

Smothered Chicken

Ingredients:

  • 1 large bag of spinach leaves
  • 4 ounces cream cheese
  • 1/4 C shredded parmesan cheese
  • 2 cloves garlic, minced
  • 3 T red onion, minced
  • 2 T olive oil
  • Salt and pepper to taste
  • 8 ounce package of mushrooms, sliced
  • 1/2 stick butter
  • 2 T olive oil
  • 1/2 C white wine
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 4-5 boneless chicken breasts
  • 8-10 slices Mozzarella cheese, cut into 1/8 inch slices
  • 1 T garlic powder
  • 1 T seasoned salt
  • 1 teaspoon pepper

Directions:

  1. Preheat the oven to 350.
  2. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken.
  3. Bake for 16 minutes.
  4. Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 T olive oil in a skillet.
  5. Add in the onions and saute 2-3 minutes.
  6. Add in the spinach and garlic.
  7. When it’s cooked through, stir in the cream cheese and parmesan cheese.
  8. Continue cooking and stirring until the cream cheese is melted.
  9. Remove from heat.
  10. For the mushrooms, melt butter and 2 T olive oil in a skillet.
  11. Put the mushrooms in and cook until browned all over.
  12. Deglaze the pan with the wine.
  13. Add in the garlic and season with salt and pepper.
  14. Cook until most of the wine is cooked out.
  15. Flip the chicken pieces over.
  16. Divide the spinach and mushrooms over the top of each breast.
  17. Lay two slices of cheese over each piece of chicken.
  18. Cook another 12-14 minutes or until cheese is browned and chicken is done.

Source: http://baconbuttercheesegarlic.blogspot.com/2013/02/a-special-meal-for-my-valentine.html

Spinach and Cheese Strata

Ingredients:

  • 1 (10 ounce) package frozen spinach, thawed, squeezed of all excess liquid, and chopped
  • 1 1/2 cups finely chopped onion (1 large)
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 8 cups cubed French or Italian bread in 1-inch cubes
  • 6 ounces coarsely grated Gruyère
  • 2 ounces finely grated parmesan
  • 2 3/4 cups milk
  • 9 large eggs
  • 2 tablespoons Dijon mustard

Directions:

  1. Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes.
  2. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg and continue cooking for one minute.
  3. Stir in spinach, remove from heat and set aside.
  4. Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish.
  5. Top with one-third of bread cubes,one-third of spinach mixture and one-third of each cheese.
  6. Repeat layering twice with remaining bread, spinach and cheese.
  7. Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata.
  8. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.
  9. The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F.
  10. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes.
  11. Let stand 5 minutes before serving.

Source:  http://smittenkitchen.com/blog/2009/12/spinach-and-cheese-strata/

Spinach and Cheddar Quiche

Ingredients:

  • 1 prepared pie crust
  • 1 10-ounce box frozen chopped spinach
  • 1/2 cup onion chopped
  • 1 tablespoon unsalted butter
  • 1 1/4 cups extra sharp white cheddar cheese, shredded
  • 4 eggs
  • 2 cups light cream
  • 1 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • pinch cayenne pepper

Directions:

  1. Preheat the oven to 450 and blind bake your crust for about 8 minutes.
  2. Defrost the spinach and drain well.
  3. After it has drained, wrap the spinach in a few layers of paper towel and squeeze to remove the last remaining moisture.
  4. After partially baking your pie crust, reduce the oven to 425 degrees.
  5. Place the onion in a small pan and sauté with the butter until the onions are soft and translucent and cool slightly.
  6. Sprinkle the drained spinach and sautéed onion evenly into the bottom of the partially-baked pie crust.
  7. Sprinkle the shredded cheese on top of the spinach and onions.
  8. In a bowl, beat the eggs.
  9. Add cream, salt, nutmeg and cayenne pepper and whisk to fully combine the custard mixture.
  10. Pour or ladle the custard over the spinach and cheese.
  11. Bake at 425 degrees for 15 minutes.
  12. Lower the oven heat to 350 degrees and bake for 20-25 minutes more, or until a knife inserted into the center of the quiche comes out clean.
  13. Let cool until the quiche sets up a bit (about 30 minutes) and serve in wedges.

Source:  http://www.afamilyfeast.com/spinach-and-cheddar-quiche/

Spinach and Cheese Pasta Casserole

Ingredients:

  • 1 (12 ounce) package medium seashell pasta
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 2 eggs
  • 1/4 cup half and half
  • 1 1/2 (26 ounce) jars tomato basil pasta sauce
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1 (8 ounce) package shredded Colby-Jack cheese
  • 1 teaspoon salt
  • 1 Tablespoon black pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning

Directions:

  1. Preheat oven to 350.
  2. Bring a large pot of lightly salted water to a boil.
  3. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  4. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender. Then drain.
  5. Place the cooked pasta in a medium bowl.
  6. In a small bowl, whisk together the eggs and half and half.
  7. In another bowl, combine the pasta sauce, garlic, salt, pepper and Italian seasoning.
  8. Toss the pasta with the cooked spinach and egg mixture.
  9. Cover the bottom of a 9×13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce.
  10. Sprinkle with half of the cheeses.
  11. Layer with remaining pasta mixture, and top with remaining sauce.
  12. Sprinkle with the rest of the cheeses.
  13. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

Adapted from: http://allrecipes.com/Recipe/Cheryls-Spinach-Cheesy-Pasta-Casserole/Detail.aspx

Shrimp and Grits with Spinach

Ingredients:

  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup quick-cooking grits or polenta
  • 1/2 cup grated Parmesan cheese
  • 32 medium shrimp (about 1 1/2 pounds), peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 1 1/4 cups chicken broth
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 5 scallions, white and light green parts finely chopped (about 3/4 cup)
  • 1 tablespoon juice from 1 lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Tabasco sauce
  • 5 ounces baby spinach (about 2 loosely packed quarts)

Directions:

  1. In a medium saucepan, bring water to a boil.
  2. Add salt, then grits and cook, stirring frequently, until thick, about 10 minutes.
  3. Stir in cheese and keep warm.
  4. In a large saucepan, heat olive oil over medium high heat until shimmering.
  5. Season shrimp with salt and pepper, add to pan, and sauté until cooked through, about 1 minute per side.
  6. Remove shrimp with a slotted spoon and set aside.
  7. Whisk flour into pan and cook, stirring constantly, until pale golden, about 1 minute.
  8. Whisk in chicken broth, garlic, scallions, salt, pepper, and hot sauce.
  9. Cook until slightly reduced, about 3 minutes.
  10. Add shrimp and spinach to pan and cook until spinach is wilted.
  11. Place grits on every plate and top with shrimp, spinach, and sauce.

Source:  http://www.seriouseats.com/recipes/2012/03/shrimp-and-cheese-grits-spinach-recipe.html

Creamy Spinach Tomato Tortellini

Ingredients:

  • 16 oz fresh tortellini
  • 2 teaspoon minced garlic
  • 1 cup chopped fresh spinach
  • 1 (14.5 ounce) can petite diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon onion flakes
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups cream
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Boil your tortellini until they are al dente.
  2. While the tortellini is boiling, chop the spinach roughly.
  3. Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it.
  4. Sauté it briefly until fragrant, about thirty seconds or so.
  5. Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
  6. Cook and stir over medium high heat until the mixture begins to bubble.
  7. In another bowl, combine the flour and cream.
  8. Whisk until fairly smooth.
  9. Add the cream mixture into the the skillet along with the parmesan cheese.
  10. Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
  11. Add the drained tortellini and mix together gently.

Source: http://www.bombshellbling.com/creamy-spinach-tomato-tortellini/

 

Farfalle with Mushrooms and Spinach

Ingredients:

  • 6 ounces dried farfalle
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 4 cups thinly sliced fresh spinach
  • 1 teaspoon snipped fresh thyme
  • 1/8 teaspoon pepper
  • 2 tablespoons shredded Parmesan cheese

Directions:

  1. Cook farfalle according to package directions and drain well.
  2. In a large skillet, heat oil over medium heat.
  3. Add onion, mushrooms, and garlic.
  4. Cook and stir for 2 to 3 minutes or until mushrooms are nearly tender.
  5. Stir in spinach, thyme, and pepper.
  6. Cook 1 minute or until heated through and spinach is slightly wilted.
  7. Stir in cooked pasta and toss gently to mix.
  8. Sprinkle with cheese.

Source: http://www.bhg.com/recipe/pasta/farfalle-with-mushrooms-and-spinach/

Spinach Bisque

Ingredients:

  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1/2 cup chopped onion
  • 1/4 cup butter, melted
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 (16-ounce package) Velveeta, cubed

Directions:

  1. Using a 4-quart slow cooker, put the spinach into the bottom.
  2. Add the chopped onion.
  3. In a pan, whisk together the butter and flour to form a roux.
  4. Slowly add the milk and water in 1 cup increments.
  5. Add salt and nutmeg.
  6. Stir well to combine, and then pour mixture on top of the spinach.
  7. Add velveeta.
  8. Cover and cook on low for 5 to 6 hours, or until the onions are translucent.
  9. Stir well before serving.

Source:  http://crockpot365.blogspot.com/2010/10/spinach-bisque-slow-cooker-recipe.html