We discovered something called a Spinach Brownie while we were in Ohio for a wedding and wine touring around Ashtabula and Geneva. I stole the idea and tweaked it a bit to make these spinach bites (just omit the bacon if you want vegetarian):
1 small package frozen spinach (thawed and drained well)
1 cup low fat Bisquick
3 eggs
1 cup skim milk
1/2 cup butter, melted
3/4 cup red onion, chopped
1 1/2 cups shredded provolone
1/2 cup cooked bacon chopped (I used cherry wood smoked bacon from the Farmer's Market)
Mix spinach, onion, eggs, milk, butter, provolone and bacon (reserve a little of the cheese and bacon to sprinkle on top).
Add Bisquick and slowly combine the ingredients
Pour into a lightly greased 9 x 13 baking dish
Bake at 375 for 30-35 minutes or until a toothpick comes out clean - add the reserved cheese and bacon after 15-20 minutes
Wednesday, November 30, 2011
Monday, November 28, 2011
Roasted Brussel Sprouts
Brussel Sprouts
1 cup sweet onion, chopped
Proscuitto (1-2 thin slices per person, check out Oh Mamma's deli at the Farmer's Market)
Olive Oil Spray
Salt, Pepper to taste
Clean and slice the brussel sprouts in half. Spray liberally with olive oil spray, place on a baking sheet cut side down, sprinkle chopped onion over the sprouts and spread sliced proscuitto over top as well. Bake at 375 for approximately 30 minutes, stirring around after 15-20 minutes.
1 cup sweet onion, chopped
Proscuitto (1-2 thin slices per person, check out Oh Mamma's deli at the Farmer's Market)
Olive Oil Spray
Salt, Pepper to taste
Clean and slice the brussel sprouts in half. Spray liberally with olive oil spray, place on a baking sheet cut side down, sprinkle chopped onion over the sprouts and spread sliced proscuitto over top as well. Bake at 375 for approximately 30 minutes, stirring around after 15-20 minutes.
Roasted Garlic Smashed Potatoes
Garlic - one full head
Red Skin Potatoes (3-5 pounds depending on the number of people)
1 tbsp butter
1/4 cup skim milk
Salt, pepper
1/2 shredded cheddar
Olive Oil
Roast garlic - I cut the head in half, drizzle with olive oil, wrap in foil and bake at 350 for about an hour.
Boil the potatoes until fork tender, drain, squeeze in roasted garlic, add butter, milk, cheese and salt & pepper to taste. "Smash" with potato masher until you have the consistency you want (add more butter and/or milk to taste).
Red Skin Potatoes (3-5 pounds depending on the number of people)
1 tbsp butter
1/4 cup skim milk
Salt, pepper
1/2 shredded cheddar
Olive Oil
Roast garlic - I cut the head in half, drizzle with olive oil, wrap in foil and bake at 350 for about an hour.
Boil the potatoes until fork tender, drain, squeeze in roasted garlic, add butter, milk, cheese and salt & pepper to taste. "Smash" with potato masher until you have the consistency you want (add more butter and/or milk to taste).
Carmelized Onion & Apple Tart
Puffed Pastry
2-3 large sweet onions
1-2 medium sized apples (I use Granny Smith's)
Fresh or dried thyme
Olive Oil
1 tbsp butter
Fontina cheese, shredded
This makes enough for two tart (two sheets of puffed pastry per box).
Slice onions and had to a saute pan with olive oil in butter. Cook over medium heat, add salt and pepper to your liking. Peel and thinly slice the apples (same size as the onions) and add to the pan. Add thyme (use more if using fresh). Saute until golden (about 45 minutes). I typically make the mixture ahead of time and keep in the fridge until I'm ready to bake.
Thaw the sheets of puffed pastry (just a few minutes) and roll out to flatten on a baking sheet. Spread the onion and apple mixture over the puffed pastry and sprinkle the shredded fontina over the top. Bake at 350 for 20-30 minutes or until evenly golden brown. I cut in bit size squares to serve.
2-3 large sweet onions
1-2 medium sized apples (I use Granny Smith's)
Fresh or dried thyme
Olive Oil
1 tbsp butter
Fontina cheese, shredded
This makes enough for two tart (two sheets of puffed pastry per box).
Slice onions and had to a saute pan with olive oil in butter. Cook over medium heat, add salt and pepper to your liking. Peel and thinly slice the apples (same size as the onions) and add to the pan. Add thyme (use more if using fresh). Saute until golden (about 45 minutes). I typically make the mixture ahead of time and keep in the fridge until I'm ready to bake.
Thaw the sheets of puffed pastry (just a few minutes) and roll out to flatten on a baking sheet. Spread the onion and apple mixture over the puffed pastry and sprinkle the shredded fontina over the top. Bake at 350 for 20-30 minutes or until evenly golden brown. I cut in bit size squares to serve.
Monday, November 7, 2011
Salsa
6-8 Roma Tomatoes
2 garlic cloves, chopped
1/2 onion, chopped
1 cup cilantro, chopped
1 Serrano pepper, finely chopped
Salt, pepper to taste
Chop tomatoes (I cut in half to remove the seeds and pulp first), add other ingredients and blend with an immersion blender until you have the consistency you want.
2 garlic cloves, chopped
1/2 onion, chopped
1 cup cilantro, chopped
1 Serrano pepper, finely chopped
Salt, pepper to taste
Chop tomatoes (I cut in half to remove the seeds and pulp first), add other ingredients and blend with an immersion blender until you have the consistency you want.
Mexican Shredded Chicken (Crock Pot)
Quick and easy...we made chicken tostados, but would also work for tacos, salads, etc.4 Chicken Breasts (frozen)
1 Onion, chopped
2 Garlic Cloves, smashed
1/2 cup Salsa Verde (Herdez is my fav)
1 cup Chicken broth
3 carrots, shredded
1 cup cilantro, chopped
Cumin, chili powder to taste
Toppings (refried black beans, lettuce, cheese, salsa, sour cream, avocado, etc)
Corn tortillas - spray with cooking spray and bake at 350 for approximately 5 minutes each side for tostados.
Add chicken, onion, garlic, salsa, chicken broth, cumin and chili powder to the Crock Pot on low. After 3-4 hours, shred the chicken, add carrots and more salsa or chicken broth if needed. Cook on low until ready to serve.
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