Cream Style Corn With Baby Spinach Food

CREAMY SWEET CORN

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, for 6-8 minutes or until heated through.

EASY CREAMED SPINACH

Steps:

• Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
• In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
• Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

CREAMED SPINACH

Steps:

• Melt the butter in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown. Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil. Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes. Add the cheese and stir until melted. Add the spinach and stir until evenly combined with the cream sauce. Taste and adjust seasoning if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.) Serve warm.
• Note: Cut leaf spinach is not the same as chopped spinach. If your market doesn't carry cut leaf spinach, look for frozen whole leaf spinach. (Chopped spinach will work but the texture won't be as appealing.) Some markets carry 1-lb bags and some carry 10-oz boxes; if you can only find the 10-oz boxes, you'll need three of them. If you'd like to start with fresh spinach, you'll need about 2 pounds baby spinach leaves. Steam and drain the baby spinach, then roughly chop and measure out 2 packed cups.
• Make-Ahead Instructions: This dish can be made and refrigerated a day ahead of time. Reheat in the microwave, uncovered, stirring every 30 seconds or so, until hot, a few minutes. When reheated, the spinach won't be quite as creamy-looking as it was originally (though the taste will be the same); you can add a bit of cream when reheating to get a creamier consistency, if you'd like.

CREAMED SPINACH

Steps:

• Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
• Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
• Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
• Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
• Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.

CREAM STYLE CORN WITH BABY SPINACH

Steps:

• 1. Wash corn and remove silk, then Using a sharp knife, remove corn from cob into a medium size bowl. Scrape milk from cob with the back of knife & into bowl. Then add in the arrow root starch, salt, pepper, & sugar & stir to blend together.
• 2. Add the olive oil to a medium size skillet. I used a cast iron. Heat over low heat.
• 3. Add the heavy whipping cream to bowl of corn and stir till blended together.
• 4. Pour corn mixture into skillet, and stir. Keep heat to low to avoid mixture from simmering. Stir constantly to prevent mixture from sticking and browning while cooking. Cook about 10 to 12 minutes.
• 5. Add in the baby spinach, and stir till blended into corn, spinach will begin to wither or wilt down. Cook about 5 additional minutes.
• 6. Serve while mixture is still hot. Enjoy

BAKED CHICKEN THIGHS WITH CREAMY GARLIC SPINACH SAUCE

Steps:

• Preheat oven to 375 degrees and line a baking sheet with parchment paper.
• Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper on chicken thighs. Add 2 tablespoons olive oil to a medium sized skillet on medium to high heat.
• Once oil is hot, add chicken thighs, skin side down. Cook until skin is browned, about three minutes. Flip each chicken and cook other side for about three minutes. Remove the chicken from the skillet and place on lined baking sheet. Place in the oven and bake 20 to 25 minutes, or until chicken is cooked through.
• In the meantime, sauté garlic, salt and pepper in the remaining olive oil in either a large skillet or a medium saucepan. Add chicken stock and cream and bring to a boil.
• In a smaller skillet, melt butter and add flour. Whisk them together until thick. Once the sauce has come to a boil, add the flour and butter mixture (which will thicken the sauce).
• After you've achieved your desired consistency, remove the sauce from the heat and add the chopped spinach. Pour the sauce over the chicken thighs or serve in a separate dish.

CREAMED SPINACH

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.

CREAMED SPINACH AND MUSHROOMS

Steps:

• In a small skillet, saute mushrooms in oil and butter until tender. Add spinach; cover and cook for 1 minute or until wilted., Stir in the cream cheese, salt and pepper. Serve immediately.

CREAMY SHRIMP BAKE

Steps:

• Heat oven to 400ºF.
• Toss shrimp with cornstarch until evenly coated. Mix cream cheese, corn and ground red pepper in large bowl until well blended. Add spinach, shredded cheese and roasted peppers; mix well. Stir in shrimp; spoon into 13x9-inch baking dish.
• Unfold pastry sheet on lightly floured surface; roll out to 14-1/2x10-1/2-inch rectangle. Place over ingredients in baking dish. Fold under and flute edge, trimming corners of pastry if necessary. Brush with egg.
• Bake 40 min. or until crust is golden brown and center of casserole is heated through.

CREAMED SPINACH

Steps:

• Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.
• To cook spinach, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
• Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.

CREAMED SPINACH

Steps:

• Steam spinach until tender and set aside to cool in a colander placed over a bowl to catch any excess moisture. (Steaming preserves vitamins, so since it cooks quickly, be careful to avoid overcooking the spinach, which will negate that advantage.)
• Cook bacon until crispy in a saute pan and remove to paper toweling to drain and cool. Pour most of the fat out of the pan and add the cream to the same pan over low heat, allowing to reduce by about one-third.
• While the cream is reducing, finely chop the now cooled spinach, and return it briefly to the colander placed over a bowl. Cut the bacon strips into 1/4-inch pieces.
• Whisk the Parmesan into the reduced cream, and season with pepper. Since the cheese will add saltiness, add salt only if needed. Fold the well-drained spinach and bacon into the sauce. Transfer to a serving dish.

GROUND BEEF WITH SPINACH AND CREAM

Steps:

• Heat olive oil in a skillet over medium high heat, then cook the onion for 3 - 5 minutes until softened. Add garlic and cook until fragrant - about 30 seconds. Add the ground beef and cook, using a wooden spoon to break up the meat as you go. Cook until browned and the moisture from the beef is mostly evaporated. Season with salt and pepper then stir in hot sauce.
• Add the spinach in batches otherwise it will overflow. Add some spinach, stir until it starts to wilt and then add some more. Continue until all the spinach is added and wilted.
• Stir in cream and nutmeg. Nutmeg will give it that taste that people will notice but not know what it is, but in a good way. Simmer for a few minutes until slightly thickened.
• Serve with rice.

CREAMED SPINACH WITH FRESH SPINACH

Steps:

• Melt butter in large saucepan over medium heat; add minced garlic and cook, stirring for 30 seconds.
• Wash spinach, and add it to the pan, cooking it in the water that clings to it after washing. Cook until its wilted and tender, approximately 3 minutes.
• Drain spinach well after cooking. (Do not omit this step.)
• In a bowl, mix heavy cream and Parmesan cheese.
• Return spinach to saucepan; add heavy cream mixture. Cook until hot and cheese has melted.
• Season generously with black pepper and salt, to taste.

CREAMED SPINACH

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.

PEPPERCORN-CRUSTED STEAK WITH PIMIENTO CREAMED SPINACH

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the garlic and cook for 30 seconds.
• Add the spinach to the skillet in handfuls, stirring after each addition. Cook until all the spinach is wilted, about 12 minutes. Push the spinach to one side of the skillet. Add the cream cheese and heavy cream to the other side and smash it until mostly melted, about 2 minutes. Add the pimientos and stir into the spinach. Stir in 1/4 teaspoon salt, a few grinds of pepper and the nutmeg. Keep warm.
• Put the peppercorns and sugar in a resealable plastic bag and crush using a rolling pin or skillet. Sprinkle the steaks with the remaining teaspoon salt, then coat both sides with the peppercorn mixture, pressing to adhere.
• Heat a large cast-iron skillet over high heat. Swirl the olive oil in the skillet. Add the steaks and cook until well browned and cooked to your desired temperature, about 6 minutes per side for medium-rare.
• Transfer the steaks to a cutting board and let rest 10 minutes. Thinly slice the steaks against the grain and serve with the creamed spinach.

CREAMED SPINACH

Steps:

• Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
• Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

CORN AND WINTER SQUASH WITH SPINACH AND BACON

Steps:

• Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.

EASY SPINACH PARMESAN CASSEROLE

Steps:

• First, preheat the oven to 450F. Next, you'll add the olive oil, minced garlic, and spinach to a large saute pan. On medium-high heat, saute the spinach just until wilted (about 5 minutes) stirring constantly. TIP: To prevent a runny casserole, drain off (or pat with a paper towel) any liquid that may have occurred due to the saute method.
• Remove the pan from heat and add cheese, cream, pepper, and salt. Stir. Taste for flavor and add more salt and pepper if desired.
• Pour the mixture into a 1.5 quart baking dish and sprinkle the panko breadcrumbs on top. Bake uncovered for 10 minutes or until bubbly. If desired, turn on the broiler to further brown the breadcrumbs - but only for a minute or two! Just be careful not to overcook the casserole.