Creamed Spinach

If you love creamy cheesy dishes like I do, than this creamed spinach recipe is an amazing way to enjoy cooked spinach.  It's not the healthiest way to eat it, but the small amount of cream goes a long way and is balanced out by the healthy greens. (or so I think).  The addition of cheese adds another flavor element.  I like to use a combination of Jarlsberg and Parmesan but other types would work well too.   

Ingredients:
2 tablespoons butter 
1 tablespoon olive oil
1 onion, diced
1 clove garlic, minced
2 lbs spinach, washed and chopped (seems like a lot but it really wilts down)
1/3 cup heavy cream
1/2 cup shredded Jarlsberg cheese (or Swiss)
1/2 cup shredded Parmesan cheese
1/4 teaspoon nutmeg
salt and freshly ground pepper

Directions:
In a medium to large pot over medium heat, melt the butter and add the oil.  When the butter has melted, add the onion and garlic and cook until translucent, 5-7 minutes.  

Add the spinach, bit by bit, stirring and allowing it to wilt before adding the next handful.

Once the spinach has fully wilted, add 1 teaspoon salt and saute over medium until some of the liquid has reduced.  

 After about 10 minutes, add the cream.  Stir until heated and slighty reduced, 5 minutes.  Add the cheese and stir to melt. 

 

Add the nutmeg and 1/4 teaspoon black pepper to the mixture, and taste for more salt and pepper.   Let the creamed spinach cool slightly before serving.  This will help thicken the mixture.  Enjoy!

Pasta & Broccoli

This is an Italian dish we learned how to make from our friend Lucian.  It's great because it's an entire meal in one dish, and it really lets the flavor of the ingredients shine through.  The chunks of pepperoni crisp up and become super tasty morsels mixed in with the pasta and steamed broccoli.  The garlic and red pepper flakes add some bite to the dish, and the Parmesan cheese rounds it out with some creaminess.  All in all, it's a wonderfully tasty dish that is simple, comforting, and very easy to make.

Ingredients:

1 lb pasta (we used farfalle, but any short pasta will work)

1/2 lb pepperoni (ask for two 1/2 inch thick slices at the deli counter)

2 lbs broccoli (about two bunches), crowns and upper stalks chopped into bite-size pieces

1 shallot, minced

5 cloves garlic, minced

1/2 t crushed red pepper flakes (or more to taste)

1 1/2 cups Parmesan cheese

Salt and Pepper

Directions:

Heat a large pan over medium heat (we used our caldero).  Cut the pepperoni into little 1/2 inch cubes and place them in the hot pan.  Cook for about 15 minutes, flipping the pepperoni occasionally to make sure all sides crisp evenly.  Meanwhile, heat a large pot of heavily salted water over high for the pasta.

It should be nicely browned, but not too dark.  Reduce heat to medium low.  Add the garlic and shallot with a pinch of salt, and saute for a couple minutes until they start to turn golden.  Add the red pepper flakes and stir to combine.  Meanwhile- add your pasta to the boiling water and cook for one minute less than the suggested cooking time.  Reserve 1/2 cup of the pasta water before draining.

Place the broccoli in the pan with the pepperoni and stir to combine.  Add the pasta water and 1/2 t salt.  Stir and leave covered for 5-7 minutes to steam the broccoli.  Stir occasionally to make sure the broccoli is evenly cooking.  

When it is cooked to your desired consistency remove from heat and pour the broccoli and pepperoni mixture in with the drained pasta.   Stir in 1 cup of the Parmesan cheese and 1/2 t freshly ground pepper.  Serve with remaining Parmesan on top.  Enjoy!

Rocket Pesto

We weren't exactly sure what "rocket salad" was when we saw it on Italian menus on our honeymoon.  We soon discovered that arugula (rucola in Italian) is known as "rocket" to Europeans.  I was happy to see it for sale at my grocery store this week and I picked some up to use for a pesto sauce.  Arugula has a strong spicy flavor, not quite the same as basil but it works well for pesto.  It can be expensive to buy loads of fresh basil out of season so this is a good way to change it up and save money too. We also use sunflower seeds instead of pine nuts because they have similar taste and texture but are a lot cheaper.  Using a large food processor makes it one quick tasty sauce.

Ingredients:

5 oz arugula

1/2 cup basil

2 cloves garlic (We used some delicious garlic confit we got for X-mas along with the raw garlic)

olive oil (around 1/2 cup)

3 T sunflower seeds (pine nuts are fine too)

1 cup shredded Parmesan cheese

salt and pepper

Garlic confit

Parmesan

Sunflower seeds

Directions:

Put all dry ingredients in a food processor, drizzle in some olive oil, and pulse for about 10 seconds.  Scrape the sides down, add more oil, and blend.  Continue drizzling in the olive oil until the pesto comes to a smooth consistency. Taste for salt and pepper and add if needed. 

We served the pesto sauce with pasta and chicken.  This recipe made enough to generously coat one pound of cooked pasta. Enjoy!

Baked Lemon Parmesan Chicken

This is an extremely easy and flavorful recipe, great for a week-night dinner.  Unlike most breaded chicken recipes, which involve triple dipping (flour, egg, bread crumb) and pan-frying, this one has the Parmesan breading pressed on top of the chicken, and is baked.  The flavorful sauce made using the chicken drippings adds delicious lemon juiciness to every bite. The sauce also goes great on side dishes.  We had the chicken with with lemon-garlic broccolini and brown jasmine rice.

 Ingredients:
3 boneless skinless chicken breasts (we halved them, but that is optional)
2 cups freshly grated Parmesan cheese
1 cup bread crumbs
1/2 lemon, zested & juiced
1 T fresh rosemary, chopped (or other seasonal herbs)
2 cloves garlic, minced
2 green onions, chopped
1/4 cup butter (half a stick)
1/2 t salt
fresh ground pepper
1 cup chicken stock 
handful of fresh parsley, chopped


Directions:
Preheat oven to 375 degrees F
In a mixing bowl, combine cheese, bread crumbs, lemon zest, rosemary garlic, green onions, salt and pepper

Melt the butter, and pour it over the bread crumb mixture, mixing with your hands to make sure it is all evenly combined.

Lightly grease the bottom of a baking dish, and lay the chicken pieces down.  Press the bread crumb mixture down on top of the chicken.  The butter should help it stick together and mold around the chicken pieces.

 

Bake the chicken for about 20 minutes, or until the juices run clear when pricked with a fork.  Remove the chicken from the baking dish and cover it with foil while you make the sauce.  

Scrape the chicken drippings and all the little bits of topping that fell off during the baking and put them in a sauce pan on medium heat.

Add the lemon juice and chicken broth, and bring to a simmer, allowing to reduce by half.

Taste the sauce for salt and pepper before spooning it over your chicken.  It also tastes great on your side dishes!