Christophs Mediterranean Spinach And Sun Dried Tomato Dish Food

CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS

Steps:

• Preheat oven to 400 degrees F.
• Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
• To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
• To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

CHRISTOPH'S MEDITERRANEAN SPINACH AND SUN DRIED TOMATO DISH

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir baby spinach in hot oil until very tender, about 5 minutes. Season spinach evenly with salt, pepper, garlic powder, and onion powder, turning with tongs while sprinkling. Add tomatoes; cook and stir until tomatoes begin to soften, about 90 seconds. Sprinkle with feta cheese off heat and toss to serve.

SUN-DRIED TOMATO AND HERBED/CHEESED BAKED ORZO

Steps:

• Heat olive oil and butter over medium/high heat in saucepan til hot. Add shallots and cook til translucent, but not brown. Add chopped sun-dried tomatoes. Cook 1 minute more, stirring and moving mixture around constantly. Add garlic, cooking one minute more. Be careful at this point not to burn garlic or all will be ruined.
• Add 1 cup orzo to saucepan, constantly stirring and toasting the pasta for 1 to 2 minutes. Add chicken broth, and crank heat up to high to bring to a boil. Add salt and pepper for seasoning, being careful not to over-salt, as parmesano reggiano has a high salt content. When boil is reached, cover and reduce to simmer and cover til most of liquid is absorbed. You want SOME liquid to remain.
• Transfer to a bowl. Add fontina cheese and 1/4 cup parmesan, basil and parsley. Add cream. Stir well. Transfer to 2-quart buttered/greased ramekin or equivalent and cover the top with the mixture of Italian seasoned bread crumbs and remaining 1/4 cup reggiano cheese.
• Dot top with bits of butter and bake in 375 oven for approximately 30 minutes.
• Serve immediately, grating more reggiano over dish if desired.

CHRISTOPH'S MEDITERRANEAN SPINACH AND SUN DRIED TOMATO DISH

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir baby spinach in hot oil until very tender, about 5 minutes. Season spinach evenly with salt, pepper, garlic powder, and onion powder, turning with tongs while sprinkling. Add tomatoes; cook and stir until tomatoes begin to soften, about 90 seconds. Sprinkle with feta cheese off heat and toss to serve.

SPINACH, FETA AND SUN-DRIED TOMATOES NESTLED ON TOP OF CHICKEN

Steps:

• Heat the olive oil in a large skillet.
• Brown chicken pieces in skillet and when done take out of pan and set on a separate plate with a paper towel to soak up excess oil.
• Place aluminum foil on a cookie sheet and place browned chicken pieces on top of foil with even space between them.
• In the remainder of the olive oil brown and cook chopped onion, drain off extra oil.
• In a large pot cook frozen spinach, and drain.
• In a large mixing bowling start to combine ingredients.
• Chopped feta into very small cubes -- they really won't melt so smaller the better.
• Add tomatoes, Parmesan, onions, spinach, feta, and mix very well and put mixture on top of chicken pieces evenly.
• Put in oven for 20 at 350°F.
• While pieces are heating up, cut mozzarella into thick long slices to and to chicken dish (like chicken parmigiana).
• Add one slice to each of the chicken pieces and turn on you boiler and watch very closely you just want to melt mozzarella on top and brown just a little bit.
• Enjoy -- I hope you like this and it will switch up your weekday!

CHRISTOPH'S MEDITERRANEAN SPINACH AND SUN DRIED TOMATO DISH

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir baby spinach in hot oil until very tender, about 5 minutes. Season spinach evenly with salt, pepper, garlic powder, and onion powder, turning with tongs while sprinkling. Add tomatoes; cook and stir until tomatoes begin to soften, about 90 seconds. Sprinkle with feta cheese off heat and toss to serve.

CHRISTOPH'S MEDITERRANEAN SPINACH AND SUN DRIED TOMATO DISH

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir baby spinach in hot oil until very tender, about 5 minutes. Season spinach evenly with salt, pepper, garlic powder, and onion powder, turning with tongs while sprinkling. Add tomatoes; cook and stir until tomatoes begin to soften, about 90 seconds. Sprinkle with feta cheese off heat and toss to serve.

SPINACH, FETA, AND SUN-DRIED TOMATO OMELET

Steps:

• In a medium bowl, beat the eggs with a pinch each of salt and pepper.
• Melt the butter in a medium nonstick skillet over medium heat.
• Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3 minutes.
• Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling.
• Transfer to a plate and serve with toast or biscuit.