GRILLED OYSTERS ATHENA
Steps:
- Preheat a grill.
- Saute the shallots and garlic in olive oil until the shallots are translucent. Add the spinach and continue to saute until the spinach is tender and reduced in size. Add the cinnamon and pine nuts, mix, and set aside.
- Depending on the size of the oysters, arrange 1 to 2 oysters on reserved half-shells. Place a portion of the spinach mixture over the oysters. Spoon the bechamel sauce topping over the spinach mixture. Sprinkle crumbled feta cheese over the bechamel.
- Grill on the half-shell over a medium high heat fire for approximately 5 to 10 minutes, or until oysters are done. Serve immediately.
- Melt butter in saucepan and whisk in flour until well blended. Cook for 1 to 2 minutes to remove the starchy taste of the flour. Gradually add the milk, stirring, until the mixture comes to a boil. Season with salt, pepper, and nutmeg. Simmer until the sauce thickens. Beat the egg yolk slightly. Add the hot, thickened sauce to the egg yolk, stirring well. Pour the egg yolk mixture back into saucepan, stirring constantly. Add the crumbled feta cheese and stir constantly until cheese is melted and fully incorporated. Remove sauce from heat and use immediately.
BAKED SPINACH BUTTER OYSTERS
Provided by Food Network
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Shuck oysters. Top each oyster with 1 tablespoon butter and sprinkle with spinach, garlic, and pinch of Spice Mix. Grill over high heat until oysters curl.
- Combine ingredients.
GRILLED OYSTERS WITH SPINACH AND PINE NUTS
Great served with drinks or as a starter. A recipe from Pamela Moriarty You can easily make this recipe gluten-free by using day old gluten-free bread crumbs. The Australian tablespoon measure is equal to 4 teaspoons. The topping may be prepared several hours in advance - cover and refrigerate until required. Fill the oysters just before grilling
Provided by Jubes
Categories < 30 Mins
Time 25m
Yield 24 oysters, 12 serving(s)
Number Of Ingredients 9
Steps:
- Line a baking tray with rosk salt or you can use crumpled aluminium foil.
- Preheat grill (broiler) to high.
- Place oysters on top of the salt or foil (this will hold the oysters steady).
- Add the breadcrumbs to a bowl and use your fingertips to rub in the butter.
- Add the remaining ingredients and mix well.
- Spoon mixture on top of the oysters.
- Grill for 2 to 3 minutes, or until the topping is golden.
- serve immediately.
Nutrition Facts : Calories 134.7, Fat 6.6, SaturatedFat 2.9, Cholesterol 59.7, Sodium 148.2, Carbohydrate 8, Fiber 0.5, Sugar 0.4, Protein 10.6
GRILLED OYSTERS ROCKEFELLER WITH BABY SPINACH BACON FONDUE
Provided by Guy Fieri
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Combine 4 tablespoons of the butter, the shallots, garlic, bacon and salt in a large saute pan over medium-high heat. Saute until the shallots are translucent and the bacon is crispy, 6 to 8 minutes. Add the flour and mix well to make a roux. Cook, stirring frequently, until the roux smells nutty, 4 to 5 minutes. Off the heat, deglaze the roux with the liqueur; carefully return the pan to the burner and let the liqueur flame. Add the cream and stir to incorporate. Bring the mixture to a boil, then reduce to a simmer and cook for 5 to 7 minutes. Stir in the baby spinach, nutmeg, black pepper, and red pepper flakes if using; bring back to a boil and once again immediately reduce to a simmer. Cook until the spinach has softened and released its liquid, 4 to 6 minutes. Over medium heat, cook the mixture down to a fondue-like thickness, 6 to 8 minutes. Remove from the heat and reserve to the side.
- Melt the remaining 4 tablespoons butter in a small saute pan. When melted, remove from the heat and incorporate the breadcrumbs. Reserve to the side.
- Heat a grill to high heat. Preheat a broiler.
- Place the oysters on the grill and cook until the shells pop open, about 3 minutes. Remove the oysters to a cutting board and use an oyster knife to pry out the top shells, scraping the knife around the inside of each top shell to loosen the oyster. Once the top shell has been removed, discard it; then use the knife to scrape under the bottom of the oyster to separate it from the bottom shell, leaving the oyster "on the half shell."
- Spread the rock salt evenly on a baking sheet. Set the oysters, shell down, on the rock salt, pressing the shells into the salt. Spoon some of the baby spinach bacon fondue on top of each oyster; then sprinkle with the Parmesan, Gruyere and, lastly, the buttered breadcrumbs. Broil until the oysters are bubbly and the breadcrumbs toasted, 4 to 5 minutes. Serve immediately.
GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
- Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
- Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
- Spread the pesto over each piece of chicken and serve.
Nutrition Facts : Calories 419, Fat 32 grams, SaturatedFat 5 grams, Cholesterol 93 milligrams, Sodium 262 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 31 grams, Sugar 1 grams
GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO
Saw this on Everyday Italian, it looks soooo good and easy to make. Recipe from Giada De Laurentiis
Provided by Charlotte J
Categories Spinach
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a grill pan on medium high heat.
- Lightly oil the grill pan.
- Sprinkle the chicken with salt and pepper.
- Grill the chicken until cooked through, about 5 minutes per side.
- Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor.
- Lightly pulse.
- With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy.
- Add salt and pulse.
- Put half of the pesto into ice cube trays and store in the freezer for future use.
- Transfer the rest of the spinach mixture to a medium bowl.
- Stir in the Parmesan.
- Season the pesto with salt and pepper, to taste.
- Spread the pesto over each piece of chicken and serve.
Nutrition Facts : Calories 401.7, Fat 35.1, SaturatedFat 6.6, Cholesterol 53.7, Sodium 185.5, Carbohydrate 2.7, Fiber 0.7, Sugar 0.6, Protein 19.9
GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO
A healthy recipe without any boundaries on the flavor. If you dont find pine nuts you can substitute it with peanuts and also add about 2 cloves of garlic. You can put half the pesto in an ice tray and freeze it for future use.
Provided by cooking freak in Ca
Categories Chicken Breast
Time 31m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a grill pan on high heat.
- Lightly oil the pan, sprinkle the chicken with salt and pepper and grill the chicken for 10 mins , 5 mins for each side.
- Combine spinach, pine nuts, lemon juice and lemon peel in a processor. Lightly pulse.
- With the machine running gradually add the 1/3 cup oil blending until the mixture is creamy.Add salt and pulse.
- Take the spinach into a small mixing bowl, add the Parmesan and mix well.Season the pesto with salt and pepper.
- Spread it over the grilled chicken and serve.
Nutrition Facts : Calories 448.6, Fat 39.8, SaturatedFat 6.8, Cholesterol 53.7, Sodium 185.6, Carbohydrate 3.8, Fiber 1, Sugar 0.9, Protein 21.1
SPINACH AND PINE NUTS
In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
- Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.
Nutrition Facts : Calories 83.2 calories, Carbohydrate 8.8 g, Fat 3.9 g, Fiber 5.1 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 179.6 mg, Sugar 1 g
BAKED OYSTERS AND SPINACH
Make and share this Baked Oysters and Spinach recipe from Food.com.
Provided by Miss Annie
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender.
- Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
- Preheat oven to 400 degrees F.
- In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often.
- Add the spinach, nutmeg, salt, pepper, and cream.
- Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture.
- Add the oysters and dill and stir well.
- Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.
Nutrition Facts : Calories 435, Fat 27.2, SaturatedFat 15.1, Cholesterol 150.3, Sodium 452.1, Carbohydrate 28.2, Fiber 3.7, Sugar 2.7, Protein 21.1
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