CREAMED SPINACH
Made with frozen spinach and heavy cream, this easy yet elegant side dish can be made ahead of time and reheated in the microwave.
Provided by Jennifer Segal
Categories Vegetables & Sides
Yield 6 to 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 306, Fat 29 g, Carbohydrate 8 g, Protein 7 g, SaturatedFat 18 g, Sugar 3 g, Fiber 3 g, Sodium 357 mg, Cholesterol 98 mg
CREAMED SPINACH WITH CRISPY CHEESE
Steps:
- Melt the butter in a medium pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and cook for about a minute longer. Stir in the flour until combined and cook for 2 minutes to cook out the flour taste. Add the heavy cream and cook, stirring, until the sauce is thick and there are no lumps, about 5 minutes.
- Add the spinach, breaking up any frozen chunks with the back of a wooden spoon. Stir to combine with the creamy mixture until uniformly incorporated. Taste and season with salt. Cook until the spinach is heated through and mixture begins to bubble, about 3 minutes. Add the Cheddar, lemon juice and hot sauce. Season with salt and pepper. Turn to the lowest setting.
- Heat a large nonstick pan over medium-high heat and line a baking sheet with parchment paper. Make 2-tablespoon mounds of Parmesan in the pan, leaving 3 inches between each (work in batches if your pan isn't large enough). Allow the Parmesan to melt and bubble until it starts to brown around the edges. Use an offset spatula to carefully lift each cheese crisp to the lined baking sheet. Allow to cool for 2 minutes. Crumble or serve whole on top of the creamed spinach.
GOAT CHEESE AND HOT PEPPER JELLY
Provided by Katie Lee Biegel
Categories appetizer
Time 5m
Yield 6 to 8 appetizer servings
Number Of Ingredients 4
Steps:
- Place the goat cheese on a serving plate and spoon the jelly evenly over the top. Serve with crackers and celery sticks.
SIDE ESSENTIALS: SAUTéED SPINACH & GOAT CHEESE
This is a simple, yet very flavorful side dish. It uses frozen, chopped spinach with goat cheese and a few other components to make it a versatile recipe, and a wonderful addition to your dinner table. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Vegetables
Time 25m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Add the butter to a skillet over medium heat.
- 4. When the butter melts, add the shallots and garlic, and cook in for 1 minute.
- 5. Add the defrosted spinach to the skillet, sprinkle on a bit of salt and pepper, to taste, and allow to cook for 3 - 5 minutes.
- 6. Evenly dollop on the goat cheese, and then cover and reduce the heat to medium low, for about 3 minutes.
- 7. Chef's Tip: One of the tricks is to not stir the goat cheese into the spinach; leave it in nice soft dollops. When you stir it into the spinach, it really diminishes the distinct flavor notes of the cheese and spinach.
- 8. Chef's Tip: Goat cheese comes in creamy or crumbled; in addition, some have spices infused into them. For this recipe, I choose creamy/plain goat cheese; however, you may wish to experiment with other types... Just for the fun of it.
- 9. Remove the cover, and drizzle on the lemon juice.
- 10. Chef's Note: And if you are feeling particularly randy, sprinkle on some freshly toasted pine nuts.
- 11. PLATE/PRESENT
- 12. Serve as a side with beef, pork, chicken or fish. Enjoy.
- 13. Keep the faith, and keep cooking.
HOT, CREAMY SPINACH AND GOAT CHEESE DIP
I made this dip 7 times in 3 months - that's how good it is. It's also great to bring to someone's house when you want to be loved.
Provided by Katie Workman
Categories Appetizer
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes, until golden. Add the spinach by handfuls as it shrinks down until it is all added and very wilted, about 5 minutes in all. If there looks to be significant excess liquid in the pan, transfer it to a strainer or colander and gently press it to extract any extra liquid.
- Return the skillet to the heat and add the milk, cream cheese, goat cheese and about half the Parmesan and whisk occasionally over medium heat until the cheese is melted and everything is smooth, about 3 minutes. Add the Worcestershire, hot sauce and salt and pepper, and whisk to combine.
- Transfer it to a three or four cup baking dish, sprinkle over the rest of the Parm,and bake until bubbly and golden brown, 20 to 25 minutes. Serve hot.
Nutrition Facts : Calories 142 kcal, Carbohydrate 4 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 200 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHEESY CREAMED SPINACH
This is a recipe for a delicious and cheesy creamed spinach. It's easy and tastes much better than any store bought or frozen versions. I made it for Thanksgiving and it was great!
Provided by BREN3205
Categories Side Dish Vegetables Greens
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
- Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.
Nutrition Facts : Calories 243.6 calories, Carbohydrate 5.3 g, Cholesterol 68.2 mg, Fat 21.6 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 13.4 g, Sodium 321.9 mg, Sugar 0.7 g
More about "creamed spinach with goat cheese and pepper jelly food"
SPINACH GOAT CHEESE PASTA • SALT & LAVENDER
From saltandlavender.com
4.8/5 (6)Total Time 30 minsCategory Main CourseCalories 369 per serving
- Boil a salted pot of water and cook the pasta al dente according to package directions. Important: reserve about a cup of the pasta water before you drain it! Drain the pasta and set it aside.
- In the same pot you cooked the pasta in, add the butter and melt it over medium heat. Stir in the garlic and cook for about a minute.
- Reduce the heat to medium-low and add the cooked pasta back into the pot. Stir in the goat cheese, parmesan, and lemon juice. Add a splash of the pasta water (a little at a time) and keep stirring/tossing until you've got a nice, creamy consistency.
- Add in the spinach (and basil if using) and toss with the pasta. Cover the pot for a minute or two to help the spinach wilt.
BEST EVER CREAMED SPINACH RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CREAMY ROASTED RED PEPPER AND SPINACH GOAT CHEESE …
From closetcooking.com
12+ EASY GOAT CHEESE RECIPES - FOOLPROOF LIVING
From foolproofliving.com
BAKED GOAT CHEESE SPREAD WITH PEPPER JELLY - SOUTHERN …
From southernliving.com
BEST CREAMED SPINACH RECIPE - HOW TO MAKE CREAMED …
From thepioneerwoman.com
THE BEST APPETIZER STARTS WITH CREAM CHEESE AND A JAR …
From southernliving.com
CREAMY GOAT CHEESE PASTA WITH SPINACH AND TOMATOES
From seasonsandsuppers.ca
FRESH CREAMED SPINACH RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (51)Calories 142 per servingCategory Side Dish
GET YOUR SPINACH FIX WITH THESE 29 POPEYE-APPROVED RECIPES
From msn.com
50 BEST CHEESE DIP RECIPES FOR ANY OCCASION - INSANELY GOOD
From insanelygoodrecipes.com
PASTA WITH GOAT CHEESE, SPINACH AND WALNUTS - THE WASHINGTON …
From washingtonpost.com
RED PEPPER JELLY CREAM CHEESE DIP | SALTY SIDE DISH
From saltysidedish.com
20 APPETIZER RECIPES YOU CAN MAKE WITH CREAM CHEESE
From southernliving.com
GOAT CHEESE QUICHE {THE BEST VEGGIE QUICHE}– WELLPLATED.COM
From wellplated.com
CREAMY SPINACH SOUP WITH GOAT CHEESE - ELLIE KRIEGER
From elliekrieger.com
SPINACH AND GOAT CHEESE QUICHE RECIPE - CHRISTOPHE CôTE - FOOD …
From foodandwine.com
CREAMY GOAT CHEESE AND SPINACH LINGUINE — THE MOM 100
From themom100.com
BAKED GOAT CHEESE DIP - HOT GOAT CHEESE APPETIZER
From savoryexperiments.com
RED PEPPER JELLY CREAM CHEESE DIP - WINE A LITTLE, COOK A LOT
From winealittlecookalot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love