ROASTED BUTTERNUT SQUASH, SPINACH AND MOZZARELLA QUESADILLAS
Roast chunks of butternut squash and tuck them into a gooey quesadilla with sauteed spinach.
Provided by Food Network Kitchen
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven and preheat it to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
- Put the squash in a medium bowl and add 3 tablespoons of the oil, 2 teaspoons of salt and a few grinds of pepper. Mix until the squash is well coated. Divide and spread the squash out in a single layer between the 2 prepared baking sheets. Roast until tender, about 30 minutes.
- Add the remaining 2 teaspoons of oil to a medium skillet over medium-high heat. Add the shallot and cook, stirring, until brown and soft, about 3 minutes. Raise the heat to high and add the spinach with whatever water clings to the leaves and sprinkle with salt and pepper. Stir while incorporating any browned bits from the bottom of the skillet. Cover the skillet and cook until wilted, about 1 minute.
- Lay a tortilla on a work surface and top evenly with 1/2 cup mozzarella. Add 1/4 of the butternut squash and 1/4 of the spinach. Fold tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
- Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and the quesadilla is golden brown, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
- Cut into triangles and serve with guacamole, scallions, salsa and sour cream.
BABY SPINACH WITH ASIAN STYLE DRESSING
We tried this dish at Sizzler yesterday and I raced home to recreate it! So simple but unusual and absolutely delicious. Amaze your friends and family with just how good simple spinach can be.
Provided by Kookaburra
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine dressing ingredients and toss with baby spinach leaves.
Nutrition Facts : Calories 43.7, Fat 3.8, SaturatedFat 0.5, Sodium 251.4, Carbohydrate 1.7, Fiber 0.9, Sugar 0.2, Protein 1.4
SAUTEED BABY SPINACH AND GARLIC
Make and share this Sauteed Baby Spinach and Garlic recipe from Food.com.
Provided by Steve_G
Categories Vegetable
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil In a large lidded sauce pan over a medium heat.
- Add garlic and toss (or stir) until it just starts to turn color.
- Remove from heat and IMMEDIATEY add spinach.
- Toss with a set of tongs to coat the spinach with oil/garlic.
- Salt to taste, some folks like it with a just a bit of fresh grated nutmeg.
- Cover and let sit for a couple minutes, toss again and serve.
- It should just be slightly warmed and retain it's crunch.
BABY SPINACH WITH NUT CRUSTED MOZZARELLA
Make and share this Baby Spinach With Nut Crusted Mozzarella recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a food processor, finely chop the pecans. Add 1/2 teaspoon seasoned salt and 1/2 cup of the flour to form a coarse meal. Set aside.
- In a shallow bowl, combine the remaining 1 cup flour with the remaining 1/4 teaspoon seasoned salt. Set aside.
- To make the egg wash, whisk the egg and milk together in another shallow bowl; set aside.
- Season both sides of the cheese slices with salt and pepper. Dredge each slice in the flour, lightly shaking off any excess, then dip each slice in the egg wash, allowing any extra to drip off; then dredge the slices in the pecan meal to coat both sides. Set aside for several minutes to allow the coating to "set".
- In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring, until they caramelize, 10 to 12 minutes. Add the scallions and garlic and cook, stirring for 1 minute. Whisk in 1/2 cup of olive oil, the vinegar, and the honey. Season with salt and black pepper and remove from the heat. Set aside.
- In a large frying pan over medium heat, heat the remaining 2 tablespoons olive oil. Saute the cheese in the pan until the crust is golden, 1 to 2 minutes on each side. Drain on paper towels.
- Mix the spinach with the caramelized onion/honey dressing and season with salt and pepper, if you like.
- To serve, divide the greens into 4 equal portions in the center of 4 salad plates. Arrange 2 slices of cheese around the greens on each plate. Enjoy!
Nutrition Facts : Calories 1293.4, Fat 103.8, SaturatedFat 24, Cholesterol 143, Sodium 782.2, Carbohydrate 59.1, Fiber 8.7, Sugar 10.6, Protein 39.1
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