Image 01

Posts Tagged ‘spinach’

Baked Eggs with Spinach and Bacon

Monday, August 15th, 2011

I get bored with breakfast. There are only so many days one can eat bagels, cereal or egg sandwiches for breakfast. At least that is what I eat during the week so by the time the weekend rolls around the last thing I want for breakfast is another egg sandwich. I decided several weekends ago (I know I have been MIA, but I’m back now and that’s what matters right?) to do something different with eggs. I have never had baked eggs before so I said hey why not? This is a nice way to make eggs and different for me. It was also a good way for me to add in some extra protein to help me build muscle for the bike ride I had been training for. So if you have some time during the weekend go ahead and make yourself some baked eggs. Enjoy!

Baked Eggs with Bacon and Spinach III

Cooking Spray
4 slices bacon
1 teaspoon olive oil
1/2 onion, minced
5 oz spinach
Salt
Pepper
Italian Blend Cheese, shredded
4 whole eggs, if making 2 servings
2 ramekins
Bread, for toast

Preheat oven to 350 degrees F.

Spray a fry pan with cooking spray. Heat pan over medium heat. Add in bacon. Cook bacon until crisp. Once cooked remove the bacon from the pan and place on paper towels. Cool the bacon. Once cool crumble the bacon into pieces. Set aside.

Fry the bacon

In the same pan remove the grease and add in the olive oil. Add in the onions. Cook the onions until they are translucent, about 5 minutes. Add in the spinach. Season with salt and pepper. Cover the pan to allow the spinach to steam. Cook the spinach for about 3 minutes or until wilted. Remove from pan.

Onions cooking Add spinach to the pan Cover the pan to steam the spinach Sauteed spinach

Spray each ramekin with cooking spray. Add in the spinach mixture to the bottom of the ramekin leaving a hole in the center. Next add some bacon pieces. Top with cheese. Break two eggs over the cheese being careful not to crack the yoke. Season with salt and pepper. Repeat for each ramekin. Place the ramekins on a baking sheet. Bake eggs in the oven for about 15 minutes or until the egg yolks are just set and the whites are not runny.

Spray ramekin with cooking spray Put spinach mixture into the bottom of the ramekin Top with bacon pieces Sprinkle with Cheese Top with Two Eggs, Salt and Pepper Baked Eggs out of the oven

Toast up some bread, top with more bacon and serve!

Baked Eggs with Bacon and Spinach I

Tags: , , , , ,
Posted in Recipes | 5 Comments »

Chicken Stuffed with Spinach and Ricotta

Wednesday, April 13th, 2011

This is another recipe inspired by what was in my fridge the other night. We eat a lot of chicken in my house. We have it at least twice a week if not more. I am always looking for new things to stuff the bird with and have come up with quite a few. I also am experimenting with spinach. It was only this year that I really started to eat spinach. I always thought that it was too bitter a vegetable for my liking. I guess I just wasn’t trying good spinach. So now that I have added it to my repertoire of vegetables I figured hey not stiff the chicken with the spinach and so I did. This recipe isn’t one of my quickest but it is very flavorful. Enjoy!

Ricotta and Spinach Stuffed Chicken Breasts

Olive oil
1 bag of fresh spinach
1 garlic clove, minced and 2 garlic whole and peeeled
Salt
Pepper
4 boneless skinless chicken breasts (you should be able to use 6)
1 cup ricotta
1/4 cup grated cheese (I use Pecorino Romano)
Toothpicks
1 egg, beaten with 1 tablespoon water
1 cup seasoned breadcrumbs

Preheat oven to 350 degrees F.
Heat 1 tablespoon of oil over medium heat. Add in garlic and spinach. Season with salt and pepper. Stir around the spinach until it is coated. Cover the pan and allow the spinach to cook turning it every so often. Once spinach has wilted remove from pan and set aside.

Garlic and Oil Spinach Cooked Spinach

In a medium size bowl mix together the ricotta and grated cheese. Season with salt and pepper.

Ricotta Mixture

Cut a slit in the chicken breasts to create a pocket. Don’t go all the way through the chicken. Stuff the ricotta mixture inside the slit. Then stuff it with the spinach. You can mix the spinach in with the ricotta too but I wanted a separate layer of spinach. Season the chicken on both sides with salt and pepper. Repeat with the remaining chicken.

Cut pocket into chicken Stuff chicken with ricotta Stuff with Spinach Season with salt and pepper

Place the egg mixture into a shallow dish. In a second shallow dish place the breadcrumbs. Dredge the chicken in the egg mixture and coat on all sides. Dip the chicken with the egg on it into the breadcrumbs and coat on all sides. Close the pocket up with some toothpicks by placing them in at an angle. Repeat for each piece of chicken.

Egg and water mixture Breadcrumbs Dip chicken in the egg mixture Dip chicken in breadcrumb Seal with toothpicks

In a large sautée or fry pan that is oven proof add in the garlic and about 1/4 cup of oil. Turn the heat to medium. When the oil is hot add in the chicken. Brown on both sides. If needed add more oil to the pan. Once browned place the pan in the oven and cook 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165 degrees F.

Brown chicken on both sides Browning Chicken Cooked Chicken

Serve over pasta and Enjoy!

Ricotta and Spinach Stuffed Chicken Breasts II

Tags: , , , , , , , , ,
Posted in Recipes | 10 Comments »

Spinach Rice

Tuesday, November 30th, 2010

Tom and I have eaten a lot of white rice over the years. I swear he would live off of white rice and chicken if it wasn’t for me. Actually, I know he would because he has admitted that to me in the past. White rice though bores me. I just can’t bring myself to eat a lot of it. Usually when I want to spice up some white rice we make our fried rice recipe. That though you cannot eat all the time (even though I wish I could). So, I needed to come up with another way to make white rice so I would eat it again. I came up with this recipe which, also sneaks in some vegetables. It’s a great way to get creative with rice and have your veggies too. Enjoy!

1 cup of dry white rice, cooked

1 cup spinach

2 tablespoons parsley

2 garlic cloves, minced

Salt

Pepper

1/4 cup grated cheese

In a pot cook the white rice according to package directions. Set aside cooked white rice. In a food processor place the spinach, parsley and garlic cloves. Season with salt and pepper. Pulse in food processor until the spinach is chopped very finely.

Add the spinach mixture to the rice. Mix to combine. Top with grated cheese and mix again.

Serve warm and Enjoy!

Tags: , , , ,
Posted in Recipes | 3 Comments »

Spinach with Onions and Garlic

Wednesday, April 21st, 2010

So I do not like spinach. Let me rephrase that, I used to not like spinach. I never liked it growing up and didn’t like it until about 3 months ago. I began enjoying spinach when I saw Ina Garten make her dinner spanakopitas. I soon made them myself and they came out great. I make a huge batch and then freeze them so I always have them around. However, that was the only way I would each spinach, that is until I ate at Peter Luger’s this past weekend. I fell in love with their creamed spinach. I spent a good hour searching for the recipe knowing very well there was no chance in hell I was going to find it. I gave up and decided to just try my best to recreate it and came out with some that was not their creamed spinach but tasty spinach that I thoroughly enjoyed.

I am sharing with you exactly how I made it the other night. After making it I realized a couple of things. First, I should have taken off the stems of the spinach. Hey, what did I know I have never cooked spinach in my entire life until this. Secondly, I probably didn’t need to boil the spinach first. Sauteing the spinach with the onions and garlic would have been just fine. Finally, there was no real need for the cream. I tasted the spinach before I added the cream and it tasted great. I added the cream to see I could create creamed spinach. I only added a drizzle because I realized that I didn’t really need it thus not really making creamed spinach. I share this with you so you can choose how you want to make it, either the same way as it is written or with my new found epiphanies.

Salted water

Bag of spinach

1 tablespoon olive oil

1/2 tablespoon unsalted butter

1/2 of a small onion, finely minced

2 cloves of garlic, finely minced

Salt

Pepper

Pinch of nutmeg

Dash of heavy cream

In a large saute pan bring the salted water to a boil. Add spinach. Cook until wilted. Drain.

In the same saute pan heat the olive oil and butter. Add in the onions and garlic. Saute for approx 2 minutes, just until the onions and garlic begin to turn golden. Add in the spinach. Salt and pepper to taste. Add in the nutmeg and heavy cream. Saute spinach until soft and all ingredients are combined.

Serve and Enjoy!

Tags: , , , ,
Posted in Recipes | 2 Comments »

Copyright © 2012 by Great Eats with Petes. All Rights Reserved. Subscribe to Great Eats with Petes's feed.
Aggiornare Theme by GeekDesignGirl