CREAMY LEMON CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
- Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.
CREAMED SPINACH
This easy creamed spinach recipe is a fresh, delicious side dish! If you prefer a more traditional creamed spinach, you can make this recipe with heavy cream, but we also love it with coconut milk.
Provided by Jeanine Donofrio
Categories Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- Heat ½ teaspoon of olive oil in a large skillet over medium heat. Add the spinach, toss until just wilted, adding more oil if needed if the pan gets too dry. Transfer to a strainer and squeeze out the excess water.
- Wipe out the pan and heat 2 teaspoons of olive oil over medium heat. Add the shallot and salt and cook until soft, 5 to 8 minutes. Stir in the garlic and sautéed spinach, then add the coconut milk, mustard, and cornstarch mixture, and stir until combined. Stir in the lemon juice, season to taste with more salt and pepper, and serve.
CREAMED LEMON SPINACH
Make and share this Creamed Lemon Spinach recipe from Food.com.
Provided by gailanng
Categories Spinach
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon until crisp; drain and crumble.
- To the bacon drippings, add onion and garlic. Saute until tender.
- Add flour and stir 2 minutes. Gradually whisk in milk and let thicken. Add chopped spinach, lemon juice and zest, heating through.
- Stir in Parmesan cheese, bacon and adjust seasonings to taste.
Nutrition Facts : Calories 115.2, Fat 5.2, SaturatedFat 2.2, Cholesterol 12.2, Sodium 145.4, Carbohydrate 12.3, Fiber 3.2, Sugar 1.6, Protein 6.8
CREAMED LEMON SPINACH
Steps:
- Cook bacon slices in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Crumble bacon and reserve. Add onion and garlic to bacon drippings in skillet and sauté over medium heat until tender, about 6 minutes. Add flour and stir 2 minutes. Gradually whisk in milk. Increase heat to high and whisk until sauce thickens and boils, about 2 minutes. Reduce heat to low. Add chopped spinach, lemon juice and lemon peel to skillet and stir until heated through. Stir in Parmesan cheese and reserved bacon. Season to taste with salt and pepper and serve.
FAST AND EASY CREAMED SPINACH
This is a little easier, a little quicker, a little more contemporary, and believe it or not, a little lighter than traditional creamed spinach. Have all your ingredients ready to go ahead of time. It's a classic steak side dish.
Provided by Chef John
Categories Side Dish Vegetables Greens
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
- Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
- Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.
- Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 7.1 g, Cholesterol 47 mg, Fat 15.6 g, Fiber 3.4 g, Protein 5.7 g, SaturatedFat 8.7 g, Sodium 173.4 mg, Sugar 0.8 g
CREAMY LEMON SPINACH PASTA WITH SCALLOPS & SHRIMP
A very easy impressive dish, but also very quick to prepare. Now being in FL, fresh seafood is always available. But frozen shrimp would work fine for this. And, I also don't have too bad of luck with some frozen scallops. As these are poached in this dish rather than seared, the frozen scallops will work ok, if fresh are not available. The spinach fettuccini or linguini is really the key to bring all the flavors together. The last time I used fresh pasta which really made a big difference. My Dad and friends love this dish and request it all the time. It is creamy and rich, but the zucchini and lemon really lightens the richness.
Provided by SarasotaCook
Categories < 60 Mins
Time 35m
Yield 4-6 , 4 serving(s)
Number Of Ingredients 17
Steps:
- Vegetables -- In a medium size sauce pan, heat to medium and add the butter. Then add in the onion, garlic and saute 1-2 minutes. Add in the zucchini and cook just another minute until the zucchini begins to slightly soften. It only takes a minute or less. Remove the vegetables immediately to a bowl and cover to keep them warm.
- Scallops and Shrimp -- Add the wine and vermouth to the same pan and bring to a light boil (medium / medium high heat). Add the shrimp and scallops and cook 1-2 minutes. Once the shrimp begin to turn pink and curl immediately take off the heat and use a slotted spoon and remove the shrimp and scallops to the bowl with the zucchini and onion. Cover with foil to keep warm.
- Sauce -- Return the pan back to stove and add the cream to wine and vermouth sauce and bring to a boil. Reduce the heat to medium and simmer about 10-12 minutes until reduced by half. This is the perfect time to cook your pasta. Once the sauce is finished, remove from the heat and add in the lemon zest and lemon juice. Add the sauce to the bowl with the vegetables and seafood and toss well. The sauce will heat everything back up.
- Pasta -- As the sauce cooks, make your pasta according to package directions. Drain well.
- Finish -- In a large serving bowl or serving platter, toss the pasta with the seafood sauce. Season with the dill, salt and pepper to taste.
- Serve -- Garnish with some fresh dill and lemon slices. Serve some crusty bread and if you want some fresh greens for a salad. ENJOY!
CREAMY GARLIC, LEMON & SPINACH SALMON
Cook our 20-minute salmon supper for two and serve with sweet potato mash. It takes just a handful of ingredients to make and delivers two of your 5-a-day
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
- Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
- Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
- Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.
Nutrition Facts : Calories 721 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.5 milligram of sodium
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