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Sicilian-Style Spinach Smothered Steak

Sicilian-Style Spinach Smothered Steak

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with Parmesan cottage fries

Yield: 2

Adapted from: Home Chef

Steak topped with spinach and a mildly spice Sicilian-style sauce served with parmesan cottage fries.
Cook: 35 to 45

  • 2russet potatoes
  • 10oz beef top round steaks
  • 1oz grated parmesan cheese
  • 1oz Sicilian sauce
  • 1oz creme fraiche
  • ½oz baby spinach
  • 2garlic cloves
  • ½tsp potato spice seasoning
  • salt & pepper
  • olive oil


Prep

Turn oven on to 425°F. Let it preheat for at least 10 minutes

Set Sicilian Sauce on counter to soften

Prepare a baking sheet with foil and generously coat with cooking spray.

Roast the cottage fries:

Slice potatoes into ¼” rounds.

Mince garlic.

Place potatoes on prepared baking sheet and toss with 2 tsp olive oil, potato spice seasoning, garlic, and a pinch of salt and pepper. Spread into an even layer and top evenly with half the cheese (reserve remaining for other side of potatoes).

Roast in hot oven until potatoes are golden-brown and crispy, 18-22 minutes, flipping once halfway through and topping with remaining cheese.

While potatoes roast, continue recipe.

Prepare the ingredients:

Coarsely chop spinach.

Pat steaks dry and season both sides with half the garlic salt and ¼ tsp pepper.

Cook the steaks:

Place a medium non-stick pan over medium-high heat and add 1 tsp olive oil.

Add steaks to hot pan and cook until steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.

Steak thickness can vary, if you receive a thinner steak, we recommend checking for doneness sooner. Transfer steaks to a plate. Rest, 3 minutes.

Keep pan over medium-high heat.

Make the sauce:

Add spinach and 1 TBS water to hot pan. Stir occasionally until spinach begins to wilt, 1-2 minutes.

Add softened Sicilian sauce (to taste) and creme fraiche. Stir often until combined, 1-2 minutes.

Remove from burner.

Finish the dish:

Plate dish as pictured on front of card, topping steak with sauce (to taste). Bon appétit!

Cheesy Spinach-Stuffed Chicken

Cheesy Spinach-Stuffed Chicken

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with roasted broccoli

Yield: 2

Adapted from: Home Chef

Succulent spinach stuffed chicken breast roasted and served with roasted broccoli with fried onion topping.

  • 12oz boneless skinless chicken breasts
  • 12oz broccoli florets
  • 2oz cream cheese
  • 2oz baby spinach
  • 1oz shredded cheddar cheese
  • 1½TBS lemon garlic butter
  • ½oz shredded parmesan cheese
  • ½oz crispy fried onions
  • 1tsp ranch seasoning
  • ½tsp garlic pepper
  • garlic
  • kosher salt & ground pepper
  • olive oil
  • cooking spray


Before you cook:

Turn oven on to 425°F. Let preheat, at least 10 minutes.

Set cream cheese on counter to soften.

Prepare a baking sheet with foil and cooking spray.

Prepare the chicken:

Pat the chicken dry and place on a clean cutting board. Hold knife blade parallel to board and carefully make a lengthwise cut through the center of meat, using your free hand to steady. Stop short of opposite edge so breast remains in one piece. Open as you would a book.

Stuff the chicken:

Coarsely chop spinach.

In a mixing bowl, combine softened cream cheese, ranch seasoning (to taste), cheddar, spinach, and a pinch of pepper.

Divide stuffing mixture between chicken breasts, placing in center. Fold chicken over stuffing. Season both sides with garlic pepper. If chicken is misshapen, gently press to flatten.

Start chicken and prepare broccoli:

Place stuffed chicken on one side of prepared baking sheet.

Roast in hot oven, 10 minutes.

Chicken will finish cooking in a later step.

While chicken roasts, cut broccoli into bite-sized pieces. Trim discolored ends, if necessary.

In another mixing bowl, toss broccoli, 2 tsp olive oil, and a pinch of salt and pepper until coated.

Finish the chicken and broccoli:

After 10 minutes, carefully remove from oven.

Place broccoli on empty half of baking sheet. Spread into a single layer on their side.

Roast in hot oven until broccoli is browned and fork-tender and chicken reaches a minimum internal temperature of 165°F , 14-16 minutes.

Carefully remove from oven. Add butter to broccoli and gently stir until melted and combined. Sheet will be hot! Use a utensil.

Serve:

Plate dish as pictured above, topping broccoli with Parmesan and crispy onions. Bon appétit!

Pasta with Chicken, Spinach, and Artichoke

Pasta with Chicken, Spinach, and Artichoke

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Yield: 2 Servings

Adapted from: Delish

A play on spinach artichoke dip turned into a pasta dish with chicken.

Note: First, I really liked this. Second, we think it could be improved some. The sauce was on the thick side. A bit more pasta water could have thinned it, but there could also be more sauce, so increase the sauce ingredients next time. I also used heavy cream instead of milk. But I thought I added enough water to fix that. The spinach is cooked first, but it should have been last, or cooked right in the sauce before the final mix.

  • 6oz rigatoni or similar pasta
  • 1TBS extra-virgin olive oil
  • 1cloves garlic, minced
  • 2cups baby spinach
  • 115-oz can artichoke hearts, quartered
  • 12oz boneless skinless chicken breasts
  • salt & black pepper
  • 2TBS butter
  • 1TBS AP flour
  • ½-1cup chicken broth
  • ½-1cup milk (or cream)
  • ½cup shredded mozzarella
  • ¼cup freshly grated Parmesan, plus more for garnish


Prep:

Tenderize chicken breast with a jacquard, then slice into bite sized pieces. Season with salt and pepper.

Cook pasta:

In a large pot of salted boiling water, cook pasta until al dente.

Reserve ½ cup pasta water. Drain the remaining water.

Cook chicken:
In a large skillet over medium heat, heat 1 TBS oil. Add garlic and chicken to skillet. Cook until chicken is golden and nearly cooked through. Remove to bowl.

Finish:
To skillet, add butter and let melt. Add flour and whisk until golden, 1 minute, then add broth, milk or cream, mozzarella and Parmesan. Stir in artichokes. Season with salt and pepper. 

Add in the spinach and cook until spinach is wilted, 2 minutes.

Add cooked pasta to skillet and toss with sauce until coated. Return chicken to the skillet and toss to combine. Add reserved pasta water to obtain desired consistency.

Remove to serving bowl and serve.

Pork Marsala

Pork Marsala

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with Mushroom Sauce and Spinach

Yield: 4

Food Network

Don’t worry, still includes mushrooms.

Gayle wasn’t impressed. Not enough Marsala taste. Didn’t think the spinach paired well,.

  • 1½lb boneless pork loin roast, trimmed
  • Kosher salt and freshly ground pepper
  • 3TBS AP flour
  • 2TBS extra-virgin olive oil
  • 1½lb white mushrooms, quartered
  • ⅔cup low-sodium chicken broth
  • ½cup dry marsala wine
  • ⅓cup heavy cream
  • 4tsp fresh lemon juice
  • ½cup fresh parsley leaves
  • 1lb baby spinach

Preheat the oven to 375°F.

Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat. Season with salt and pepper, sprinkle with 2 TBS flour. Heat 1 TBS olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side. Transfer to a baking dish (reserve the skillet) and bake until a thermometer inserted into the center registers 140°F, 15 to 20 minutes. Let rest on a cutting board, 5 minutes.

Add the mushrooms and ¼ tsp salt to the skillet and cook until golden-brown, about 8 minutes. Add the remaining 1 TBS flour and cook, stirring, 1 minute. Add the broth and Marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 tsp lemon juice and the parsley.

Heat the remaining 1 TBS olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 tsp lemon juice and season with salt and pepper.

Slice the pork.

Serve with mushroom sauce and spinach.

Pork Tenderloin Cutlets

Pork Tenderloin Cutlets

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with Sauteed Onions & Spinach in Light Tomato Sauce

Yield: 2 Servings

Scott Nowell

Pork cutlet dish, version 2.
Pork Tenderloin formed into cutlets with sauteed onions, a light tomato sauce and wilted spinach.

  • 6oz pasta, farfalle, ziti, rotini, etc.
  • 1lb pork tenderloin
  • salt & pepper
  • 1-2TBS olive oil
  • 1medium onion, julienned
  • 1-2tsp garlic, minced
  • 115 oz can diced tomatoes
  • 18 oz can tomato sauce
  • ½cup reserved pasta water
  • 1tsp (heaping), Better than Bouillon, chicken
  • 4oz baby spinach
  • 1tsp dried oregano
  • 1tsp dried basil


Prep:

Clean the pork tenderloin by removing silver skin, extra fat. Cut into four pieces. Stand the pieces on end and pound to ¼-inch thick with a meat mallet. Season both sides with salt and pepper.

Peel, cut in half and julienne the onion into ¼-inch slices.

Open the tomato and sauce cans.

Heat a gallon of water to a boil in a large pot. When boiling, add about a TBS salt and pasta of choice.

Heat olive oil in a large skillet over medium high heat until shimmering.

Add cutlets and cook until just brown, about 2 to 3 minutes per side, until they reach 140°F. Remove to dish, cover loosely and set aside.

Add a little more oil if needed and sauté onions until starting to brown and soften. Add the garlic and sauté for 30 seconds to remove raw flavor.

To the skillet with onions add diced tomatoes, tomato sauce, reserved pasta water, BTB, oregano and basil. Mix well. Bring to a boil and add the spinach to the skillet. Reduce to a simmer and cook until the spinach is wilted, 2 to 3 minutes. Taste and adjust seasoning.

Return cutlets to skillet and spoon sauce over cutlets. Simmer for a couple of minutes to reheat cutlets.

Stuffed Salmon with Creamy Spinach

Stuffed Salmon with Creamy Spinach

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with Roasted Potatoes, Garlicky Asparagus & Lemon-Shallot Sauce

Yield: 2

Seared salmon, stuffed with steakhouse-style creamed spinach and drizzled with a delicate lemon-shallot sauce. Roasted potatoes, and a side of garlicky asparagus completes the plate.

Comments: Overpriced. Make it yourself.
Prep: 5 Cook: 35

  • 12-16oz potatoes
  • 1lemon
  • 2TBS cream cheese
  • 1oz veggie stock concentrate
  • 1shallot
  • 8oz asparagus
  • 6oz spinach
  • 1½TBS sour cream
  • 1tsp garlic powder
  • 12-14oz salmon
  • salt & pepper
  • 6tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the shallot, finely dice remaining half. Trim and discard woody bottom ends from asparagus. Zest and quarter lemon.

Roast potatoes:

Toss potatoes on a quartet-sheet pan with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender,20-25 minutes.

Make spinach filling:

While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add sliced shallot and a pinch of salt, cook, stirring, until browned and slightly softened, 1- to 2-minutes.

Stir in spinach, cook, stirring, until wilted, 2- to 4-minutes. Turn off heat, transfer to a medium bowl. Wipe out pan.

Add sour cream, half the cream cheese, and half the garlic powder (you’ll use the rest later) to same bowl, stir to combine. Season with salt and pepper.

Stuff salmon:

Pat salmon dry with paper towels. Place, skin side down, on a clean work surface. Using a sharp knife, cut a slit lengthwise down the center of the flesh sides (be careful not to cut through the skin!). Rub all over with a drizzle of oil, season with salt and pepper. (Make sure to season inside the cuts too!)

Place salmon, skin side down, on one side of a second lightly oiled half-sheet pan. Stuff salmon with spinach filling (it’s OK if they seem overstuffed).

Cook salmon & asparagus:

Toss asparagus on opposite side of same sheet with a drizzle of oil, remaining garlic powder, salt, and pepper.

Roast on middle rack until salmon is cooked though and asparagus is tender, 12-15 minutes.

Tip: If asparagus is done before salmon, remove from sheet and continue roasting salmon.

Make sauce:

Meanwhile, heat a drizzle of oil in pan used for spinach over medium heat. Add diced shallot and a pinch of salt. Cook, stirring, until shallot is softened and translucent, 3- to 5-minutes.

Whisk in ¼ cup water, stock concentrate, and remaining cream cheese. Cook, stirring, until thickened, 1- to 2-minutes.

Turn off heat. Stir in a pinch of lemon zest, juice from one lemon wedge), and 1 TBS butter until melted and combined. Season with salt and pepper.

Serve:

Divide salmon, asparagus, and potatoes between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side.

Crustless Spinach Quiche

Crustless Spinach Quiche

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Yield: 6
All Recipes

Cheesy, savory quiche is the perfect addition to any brunch menu. It’s easy to make, takes less than an hour, and it’s a crowd favorite. When you’re in need of a crustless quiche that will brighten up your breakfast or brunch, turn to this tried-and-true recipe.

  • 1TBS vegetable oil
  • 1medium onion, chopped
  • 1(10 oz) package frozen chopped spinach – thawed, drained, and squeezed dry
  • 5large eggs, beaten
  • ¼tsp salt
  • ⅛tsp ground black pepper
  • 3cups shredded Muenster cheese


Preheat oven to 350°F. Lightly grease a 9-inch pie pan.

Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Stir in spinach and continue to cook until excess moisture has evaporated.

Whisk together eggs, salt, and pepper in a large bowl. Add Muenster cheese and spinach mixture and stir until well blended. Pour into the prepared pan.

Bake in the preheated oven until eggs have set, about 30 minutes.

Remove from the oven and let cool for 10 minutes before serving.

Creamy Garlic Butter Tuscan Shrimp

Creamy Garlic Butter Tuscan Shrimp

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Yield: 4 Servings
Adapted from: Cafe Delites

Fast, simple dinner. Serve with Couscous.

  • 2TBS salted butter
  • 6cloves garlic, finely diced
  • 1lb shrimp — tails on or off
  • 1small yellow onion, finely diced
  • ½cup white wine
  • 5oz jarred sun dried tomato strips in oil, drained
  • 1½-1¾cups heavy cream or half-and-half
  • salt and pepper, to taste
  • 3cups baby spinach leaves
  • ⅔cup fresh grated Parmesan cheese
  • 2tsp dried Italian seasoning or equivalent herbs
  • 1TBS fresh parsley, chopped

Slurry:

  • 1TBS cornstarch mixed with 1 TBS of water (optional)


Preheat skillet and oven:

Heat a large skillet over medium-high heat. While the skillet heats, preheat the oven for the boule.

Saute shrimp:

Melt 2 TBS butter and add in the garlic and fry until fragrant, about 30 seconds. Add in the shrimp and fry 1½ minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.

Saute onion:

Fry the onion in the butter remaining in the skillet until it softens. Pour in the white wine and reduce by half. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavors.

Heat bread:

Put the boule in the oven.

Sauce:

Reduce heat to low-medium heat, add the heavy cream or half and half and bring to a gentle simmer, while stirring occasionally. Check seasoning and adjust to taste with salt and pepper.

Add in the spinach leaves and allow to wilt in the sauce, and add in the Parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the slurry to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

Finish:

Add the shrimp back into the pan; sprinkle with the Italian herbs and parsley, and stir through.

Serve:

Serve over Couscous, pasta, rice, steamed veg or with a nice boule.

Spinach Artichoke Dip

Spinach Artichoke Dip

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Yield: 2 to 3 cups
Alison Roman / NY Times

Easter 2017:  I needed a dip as an appetizer contribution.  I used this one from the NY Times. Use canned artichoke hearts; they’ve got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.

  • 110-oz package frozen spinach, defrosted, drained and chopped as desired
  • 2TBS olive oil
  • 1large garlic clove, finely chopped
  • Pinch crushed red pepper flakes (optional)
  • Kosher salt and black pepper
  • 1(14-oz) can quartered artichoke hearts, drained and coarsely chopped
  • 8oz cream cheese, cut into 1-inch pieces
  • 4oz fresh mozzarella, torn or shredded
  • 4oz sour cream or full-fat Greek yogurt
  • ¼cup pecorino Romano or Parmesan cheese, finely grated


Defrost, drain spinach. Wring out well in paper towels or dish towel. Chop, if desired.

Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.

Add crushed red pepper, if using. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.

Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino/parmesan, and season with more salt and pepper.

You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

Potato Kielbasa Skillet

Potato Kielbasa Skillet

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Yield: 4 Servings
Adapted from http://www.tasteofhome.com/recipes/potato-kielbasa-skillet

This is a great simple, tasty meal for a weeknight.

  • 1lb red potatoes, cubed
  • water to cover
  • ¾lb kielbasa, cut into 1/4-inch slices
  • ½cup chopped onion
  • 1TBS olive oil
  • 2TBS brown sugar
  • 2TBS cider vinegar
  • 1TBS Dijon mustard
  • ½tsp dried thyme
  • ¼tsp pepper
  • 4cups fresh baby spinach
  • 5bacon strips, cooked and crumbled
  • Special Equipment: 5-6 qt covered pan.

Cover potatoes with water in a medium sauce pan. Bring to a boil and cook until just tender.

In the covered pan, sauté kielbasa and onion in oil until onion is tender. Add potatoes; sauté 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cover, cook until spinach is wilted. Stir as necessary to wilt and combine spinach.

Taste and adjust seasoning and serve.