CREAMED SPINACH
This classic dish, a staple of high-end steakhouses and humble tables alike, is one that every cook should learn to make. We've carefully crafted this recipe to capture the ultimate classic creamed-spinach characteristics so that it can be your textbook version and an heirloom to pass down. Once you've made it and seen how easy it is, there's a good chance it'll be on your table more often than for just special-occasion feasts. It's creamy and satisfying even though it takes just 35 minutes to make. The ingredients are all easily accessible staples, but the inclusion of nutmeg might surprise you. If you associate that spice more with cookies than vegetables, you're in for a pleasant surprise. Rather than dominating the dish, or even standing out on its own, nutmeg in this application serves to elevate the flavors of the key ingredients-cream and spinach-and bring them into harmony. As a finishing touch, we've added butter-toasted panko bread crumbs for a pleasant little crunch that we think you'll find very satisfying.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- In 8-inch skillet, melt 1 tablespoon of the butter over medium heat. Stir in bread crumbs. Cook and stir 2 to 3 minutes or until golden brown. Place crumbs in small bowl; set aside.
- In 1-quart saucepan, melt 3 tablespoons of the butter over medium heat. Add onion; cook, stirring frequently, 4 to 5 minutes, or until tender. Stir in flour salt, pepper and nutmeg. Cook and stir until mixture is bubbly. Gradually stir in half-and-half. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; set aside.
- In 12-inch skillet, heat remaining 1 tablespoon butter over medium heat. Gradually add spinach. Cook, stirring, just until spinach is wilted. Stir in half-and-half mixture. Cook and stir 1 to 2 minutes or just until heated. Spoon mixture into serving bowl; top with toasted bread crumbs.
Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 4 g, TransFat 1/2 g
CREAMED SPINACH
Provided by Tyler Florence
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
- Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
CREAMED SPINACH
Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.
Provided by USA WEEKEND columnist Jean Carper
Categories Side Dish Vegetables Greens
Yield 8
Number Of Ingredients 8
Steps:
- Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
- Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 11.2 g, Cholesterol 16.6 mg, Fat 6.7 g, Fiber 4.3 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 220.7 mg, Sugar 3.1 g
HOT MEXICAN SPINACH DIP
Take your taste buds on a wild joyride to old Mexico with this hot, creamy dip. Spinach, salsa and Monterey Jack cheese are blended in a harmonious flamenco of flavors that's great with tortilla chips.
Provided by Linda
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 30m
Yield 56
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
- Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.
Nutrition Facts : Calories 40 calories, Carbohydrate 1.4 g, Cholesterol 9.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 99.8 mg, Sugar 0.8 g
HOT MEXICAN-STYLE SPINACH DIP
Make and share this Hot Mexican-Style Spinach Dip recipe from Food.com.
Provided by kitty.rock
Categories Brunch
Time 50m
Yield 12 1/2 cup servings, 12 serving(s)
Number Of Ingredients 12
Steps:
- Cook onion in oil in a medium skilled over medium-high heat, stirring constantly, 4 minutes or until onion is tender.
- Add tomatoes and jalapeno pepper, cook 2 minutes more.
- Transfer mixture to a large bowl, add spinach and remaining ingredients, stirring very well.
- Spoon mixture into a greased 2-quart baking dish.
- Bake, uncovered, at 400 degrees F for 35 minutes or until golden and bubbly.
- Serve warm with tortilla chips.
Nutrition Facts : Calories 208.5, Fat 18.1, SaturatedFat 9, Cholesterol 45, Sodium 312.9, Carbohydrate 5.2, Fiber 1.4, Sugar 1.9, Protein 7.6
SPINACH ENCHILADAS
These are really good. I have a lot of company and once made all mexican food, this was one of my recipes that went over well.
Provided by Melaine
Categories Spinach
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in container of electric blender and process until smooth. Set aside.
- Try tortillas, one at a time, in hot oil about 5 seconds on each side.
- Drain on paper towells.
- Spoon 1 Tbs. of each cheese on onion on each tortilla, roll up and place in a lightly greased 12 x 8 baking dish.
- Spoon spinach mixture over and sprinkle with remaining cheese.
- Bake uncovered, at 325 for 30 minutes.
Nutrition Facts : Calories 706.4, Fat 53.9, SaturatedFat 23.1, Cholesterol 88.4, Sodium 796.8, Carbohydrate 33.2, Fiber 5.3, Sugar 3.5, Protein 26.2
CREAM OF SPINACH SOUP
This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.
Provided by Joyce Marciszewski
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
- Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 19.1 g, Cholesterol 38 mg, Fat 12.9 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 7.9 g, Sodium 1053.3 mg, Sugar 9.4 g
CREAMED SPINACH CASSEROLE
Provided by Trisha Yearwood
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste.
- Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.
MEXICAN SPINACH DIP
A wonderful warm twist to spinach dips. Serve with tortilla chips, or any of your favorite dippers.
Provided by nonnie4sj
Categories Cheese
Time 1h
Yield 4 cups
Number Of Ingredients 10
Steps:
- Thaw and drain spinach well, removing all water.
- Add 12 oz. of Monterey Jack cheese (reserving 4 oz.).
- Add 8 oz Cream cheese, tomatoes, onion, garlic, salt, pepper, and Parmesan cheese, mixing well.
- Top with remaining Monterey Jack cheese.
- Cover and bake at 375 for 45 minutes.
- Do not overcook.
- Serve with tortilla chips, salsa and sour cream.
Nutrition Facts : Calories 832.2, Fat 64.6, SaturatedFat 40.2, Cholesterol 191.3, Sodium 1595.6, Carbohydrate 17.2, Fiber 5.5, Sugar 4.2, Protein 50.5
EASY CREAMED SPINACH
Easy Creamed Spinach does not get easier! This simple homemade side dish is so much better than store bought! Wilted spinach is mixed through a silky smooth white sauce, flavoured with sautéed onion and garlic, then served with parmesan cheese. This is the side dish of your dreams!
Provided by Karina
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Melt 1/4 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until light golden. Add in the onion and cook until transparent (about 2-3 minutes), then add the garlic and cook until fragrant (about 30 seconds).
- Pour in the milk (or half and half), whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg and cayenne (If using). If the sauce is too thick, add another 1/4 cup of milk to the sauce, whisking it through until reaching your desired thickness.
- For the spinach: melt the remaining butter in a separate pan, and add spinach in batches, wilting each batch before adding the next, until all spinach is wilted. (Add a small spoon of water if the pan gets too dry.)Alternatively: Cook the spinach in a pot of boiling water for just one minute; then immerse in a cold water bath to stop the cooking process. Squeeze out any excess water from the leaves and set aside.
- Season the cream sauce with salt, pepper, nutmeg and cayenne. Add wilted spinach to the cream sauce, stirring gently to combine. Sprinkle with parmesan cheese and serve immediately.
MEXICAN SPINACH CHEESE DIP
My mother created this recipe and I remember her bringing it to every potluck dinner we ever went to (the guests always asked for that). I carried on the tradition, and I have not once left a dinner where I was not asked for the recipe. It's delicious (and nearly fool-proof)!
Provided by zily2356
Categories Spinach
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine and chop together in food processor spinach, cream cheese, half-and-half and cheese.
- Sauté together in oil the onion/scallions and peppers for a few minutes, just until softened.
- Fold onion/peppers into cheese/spinach mixture.
- Halve crosswise, squeeze out seeds and cut tomatoes into ½" cubes.
- Fold tomatoes into mixture; if mixture seems too thick, fold in up to ½ cup more half-and-half.
- Oil or butter a casserole dish and pour in dip.
- Loosely lay a piece of foil over the top - do NOT seal - you can remove this to let the edges brown a bit, but place it back on if things start to get too crispy.
- Bake at 400 degrees for about 30 minutes, or until mixture is bubbly hot.
- The dip will be looser when hot but will set up thicker as it cools.
Nutrition Facts : Calories 290.7, Fat 24.9, SaturatedFat 14.7, Cholesterol 72.2, Sodium 302.8, Carbohydrate 6.6, Fiber 1.9, Sugar 1.9, Protein 12.1
MORTON'S STEAKHOUSE CREAMED SPINACH RECIPE
Morton's Steakhouse Creamed Spinach (Copycat) is a decadent side ready in minutes, with fresh spinach, butter, garlic, and three cheeses.
Provided by Sabrina Snyder
Categories Side Dish
Time 35m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil with two teaspoons of salt.
- Add the spinach and cook just until wilted, about 1 minute.
- Drain the spinach in a strainer or colander.
- Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
- Chop the spinach bundles into a 3/4 inch width.
- In a large skillet melt the butter with the garlic and onions.
- Cook on medium low for 8-10 minutes or until the onions are translucent.
- Add in the remaining kosher salt, black pepper and nutmeg.
- Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
- Add the half an half and cook until boiling.
- Add in the mozarella cheese and cream cheese
- Cook for 6-8 minutes or until the mixture has thickened.
- Add in the spinach and the Parmesan cheese and stir to combine.
Nutrition Facts : Calories 230 kcal, Carbohydrate 8 g, Protein 6 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 1302 mg, ServingSize 1 serving
CREAMED SPINACH
This recipe for Creamed Spinach is so easy and quick to make, ready in just 30 minutes. It's a great addition to your table for any meal! Breakfast, lunch, or dinner. While simultaneously full of great flavor and versatile, you can spoon this creamed spinach onto any savory bite.
Provided by Joanna Cismaru
Categories Breakfast Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Blanch the spinach: Boil a pot of water, then turn off the heat. Add the spinach, stir, and let it soak for 20-30 seconds. Drain the spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Let it drain the colander while making the sauce.
- Sauté onion and garlic: In a saucepan pan over medium-high heat, add the olive oil and. Stir in the onion and cook for 3-4 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic. Stir in the flour and cook for another 2 minutes. Add the milk, mix well until smooth and thickened.
- Add the spinach and cook: Add the spinach to the saucepan, salt, and pepper. Stir well to combine. Cook for another 3 to 5 minutes until sauce has thickened.
- Blend: Add the creamed spinach to a food processor and pulse a few times until it's reached your desired consistency.
- Serve: warm with some freshly grated Parmesan cheese.
Nutrition Facts : Calories 129 kcal, Fat 8 g, ServingSize 1 serving, Carbohydrate 11 g, Protein 5 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 104 mg, Fiber 3 g, Sugar 3 g
J ALEXANDERS SPINACH QUESO DIP RECIPE
Steps:
- To cook the spinach, heat the olive oil in a pan
- Add your chopped spinach to the pan and cook until wilted, set aside
- In a medium saucepan, heat the butter
- Once melted, add the onion and cook until translucent
- Then add the flour and mix until it forms a roux
- Then add the spinach and green chilies, stir to combine
- Now add the heavy cream and stir until well combined
- Bring to a boil
- Once boiled, reduce the heat
- Now gradually add the Velveeta and cream cheese, mixing to combine
- Once combined, add the paprika(optional), salt, and pepper along with the sugar and mix
- Finally, add the cilantro and stir it in
- Serve right away
- Enjoy the creamy goodness!
Nutrition Facts : Calories 327 kcal, ServingSize 1 serving
CREAM OF SPINACH (MEXICAN STYLE)
Steps:
- Heat olive oil in a medium skillet. Sauté de onion, garlic, and yellow pepper. Add the wine and the fresh spinach, heat for 1 minute. Remove form skillet and place in a blender. Add chicken broth and cream. Blend until smooth. Pour back into skillet bring to a boil, and then remove from heat. Add salt and pepper. Top off with cotija cheese.
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MEXICAN SPINACH DIP {EASY - EASY FAMILY RECIPES
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Cuisine MexicanCategory AppetizerServings 12Calories 168 per serving
- In a large bowl mix the cream cheese and sour cream together. Stir in the Rotel tomatoes, spinach, black olives, and 1 cup colby jack cheese. Mix until combined.
- Spread in a large casserole dish (or 9x13 baking dish) and top with remaining colby jack cheese.
- Bake for 30-40 minutes or until the the dip is heated through. Serve hot with chips or veggies for dipping.
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Reviews 1Servings 6Cuisine MexicanCategory Dinner
- In a large bowl mix the cream cheese and sour cream together. Stir in the Rotel tomatoes, spinach, black olives, and 1 cup colby jack cheese. Mix until combined.
- Lay chicken breasts flat in a large baking dish and spread the spinach mixture on top of the chicken. Top with remaining colby jack cheese.
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- Add spinach and water to a skillet, place over medium heat and cook approximately 3−4 minutes, tossing occasionally—just until the spinach is wilted and bright green. Remove from heat, transfer spinach to a colander or strainer then press it against the sides of the strainer, using the back of a spoon to remove as much liquid as possible.
- Return the skillet to medium-low heat and melt the butter. Add onion or shallot and garlic, and cook approximately 3−4 minutes until tender and translucent. Add flour, stir until dissolved in the butter, cook 1 minute then add milk. Stir until the flour is completely dissolved. Add salt and pepper then heat until the mixture begins to bubble and thicken. Add Parmesan cheese and stir until the cheese is melted and completely incorporated. Reduce heat to low and simmer approximately 2 minutes, stirring constantly.
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4.7/5 (6)Total Time 25 minsCategory Dips & SpreadsCalories 162 per serving
- In a very large skillet, heat oil over medium heat. Saute pepper and onion for 3-4 minutes or until softened and onions are translucent.
- Add spinach and tomatoes and cover for 2-3 minutes or until spinach is wilted, stirring as necessary.
- Reduce heat to medium-low and add pepper jack cheese, cream cheese, and milk. Continue to stir until all the cheese is melted and combined into a smooth dip. Serve immediately with tortilla chips. May also be kept warm in a slow cooker (on “warm” setting) for entertaining/parties. I put mine into a preheated cast iron skillet.
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