Spinach And Goat Cheese Hashbrowns Nests Food

SPINACH AND GOAT CHEESE CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Use 2 tablespoons of the oil to brush both sides of the bread slices. Arrange on a baking sheet and sprinkle lightly with salt and pepper. Bake until golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with the whole garlic clove and return the bread to the baking sheet.
• Toast the pine nuts in a large skillet over medium heat, swirling, until lightly golden, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive, minced garlic and red pepper flakes to the skillet and cook, over medium heat and stirring frequently, until the garlic is soft, about 1 minute. Add the spinach, in batches, sprinkling with salt after each new addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest and toss well. Drain the mixture in a colander and then roughly chop it.
• Divide the spinach mixture among the toasts and top each with some crumbled goat cheese. Bake just until cheese starts to melt, 3 to 5 minutes. Sprinkle with more red pepper flakes if using and serve warm.
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SIDE ESSENTIALS: SAUTéED SPINACH & GOAT CHEESE

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.

GOAT CHEESE AND SPINACH STUFFED CHICKEN

Steps:

• Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.

SPINACH AND GOAT CHEESE QUESADILLAS

Steps:

• Wash the spinach but do not dry. If using bunch spinach, chop coarsely. Heat the olive oil over medium heat in a large, heavy frying pan. Add the garlic. Cook until fragrant, about 30 seconds, then stir in the spinach. Raise the heat, and stir just until the spinach wilts. Remove from the heat. Press down on the spinach with the back of your spoon, and drain off any water in the pan. Season to taste with salt and pepper.
• In a microwave: Place a corn tortilla on a plate. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
• In a pan: Place a corn tortilla in the pan. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

SPINACH & GOAT CHEESE HASH BROWN NESTS

Steps:

• 1. Preheat oven at 400°F. 2. In a medium bowl, mix Simply Potatoes Shredded Hash Browns with 4 tablespoons of olive oil, salt and lemon pepper. Mix well making sure the potatoes are coated with oil. 3. Spray a non-stick 12 cup-muffin tin with cooking spray. 4. Carefully arrange hash browns evenly in each muffin cup, pressing the sides and forming a small well in the center. Bake for 20-25 minutes, until they start to brown lightly. Set aside. 5. Reset the oven to 375°F. 6. In the meantime, squeeze water out of the spinach and sauté in remaining 1 tbsp of olive oil, until most of the liquid has evaporated, about 6-8 minutes. Add sundried tomatoes, a pinch of salt and a pinch of garlic powder. Cook at medium heat for an additional 2 minutes. Set aside. 7. In a small bowl, combine goat cheese and milk and mix well until smooth and creamy. 8. In a medium size bowl, beat the eggs with a pinch of salt. Add goat cheese and spinach-sundried tomato mixture. Mix well. 9. Fill the potato cups with the egg mixture and bake at 375°F for 15 minutes. Let cool slightly before unmolding. Unmold carefully using a butter knife around the sides of the nests.

HASH BROWN EGG AND BACON NESTS + GIVEAWAY!

Steps:

• Pre-heat oven to 450F.
• In a large bowl, combine the hash browns, 1/2 cup cheese, and salt + pepper. Grease a 12 cup muffin tin with cooking spray. Divide the hashbrown mixture evenly the muffin cups. Use your fingers to pack them tightly and shape them into nests or press down with a small measuring cup.
• Bake for 20 minutes or until the edges have browned. Remove nests from oven and reduce temperature to 350F
• Crack a small egg into each nest. At this point, add in any additional mix-ins (such as onion, pepper, mushroom, or spinach, optional). Top with a sprinkle of cheese and diced bacon. Bake at 350F until the egg whites set, about, about 12-15 minutes. Cool for 5 minutes before removing from pan.

SAUTEED SPINACH WITH PECANS AND GOAT CHEESE

Steps:

• Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.
• Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.

SPINACH & GOAT'S CHEESE PUFF

Steps:

• Heat oven to 220C/200C fan/gas 7. Unroll the pastry and put in a large Swiss roll tin. Trim any excess pastry at either end if necessary. Prick all over with a fork, then bake for 10 mins.
• Use a hand blender to blitz the spinach with the eggs, milk, half the goat's cheese and nutmeg, until the spinach is chopped but not puréed. Take the pastry from the oven and press down the centre, as it will have puffed up. Spoon on the filling, scatter with the rest of the cheese, then bake for 15 mins until the filling is set.

SPINACH AND GOAT CHEESE HASHBROWNS NESTS

Steps:

• Preheat oven at 400°F.
• In a medium bowl, mix Simply Potatoes Hashbrowns with 4 tablespoons of olive oil, salt and lemon pepper. Mix well making sure the potatoes are coated with oil.
• Spray a non-stick 12 cup- muffin tin with cooking spray.
• Carefully arrange hashbrowns evenly in each muffin cup, pressing the sides and forming a small well in the center.
• Bake at 400F for 20-25 minutes, until they start to brown lightly. Set aside. Reset the over to 375°F.
• In the mean time, squeeze water out of t he spinach and sauté in remaining 1 tbsp of olive oil, until most of the liquid has evaporated, about 6-8 minutes. Add sundried tomatoes, a pinch of salt and a pinch of garlic powder. Cook at medium heat for an additional 2 minutes. Set aside.
• In a small bowl, combine goat cheese and milk and mix well until smooth and creamy.
• In a medium size bowl, beat the eggs with a pinch of salt. Add goat cheese and spinach-sundried tomato mixture. Mix well.
• Fill the potato cups with the egg mixture and bake at 400F for 15 minutes. Let cool slightly before un molding. Un mold carefully using a butter knife around the sides of the nests.

FIG & GOAT CHEESE NESTS

Steps:

• Pre heat oven to 400°.
• In large bowl, combine hash brown, beaten egg, salt and pepper. Stir until potatoes are well coated with egg.
• Spray (2) 24 mini muffin pans with non-stick spray. Spoon in approximately 1 teaspoon of hash brown mixture into each muffin cup, gently pressing bottom and up the sides of cup. Bake for approximately 25-30 minutes or until browned and they start to pull away from muffin cups. Remove from pan and let cool on wire rack.
• In sauté pan, cook diced bacon until lightly crisped. Remove bacon and set aside. Discard all but 2 tablespoons of bacon fat.
• In same sauté pan, add chopped spinach to bacon fat and sauté over med. high heat until spinach is wilted. Remove from pan and set aside.
• Begin to assemble nests by adding ¼ tsp fig preserves in bottom of hash brown nest. Next top with approximately ¼ tsp of cooked spinach, then ¼ teaspoons goat cheese. Top goat cheese with another ¼ tsp of fig preserves and sprinkle a little bacon on top. Continue layering process to each hash brown nest.
• Place on baking sheet and return to preheated 400° oven for 2-3 minutes or just until hot. Remove from pan and serve.

SPINACH AND GOAT CHEESE HASHBROWNS NESTS

Steps:

• Preheat oven at 400°F.
• In a medium bowl, mix Simply Potatoes Hashbrowns with 4 tablespoons of olive oil, salt and lemon pepper. Mix well making sure the potatoes are coated with oil.
• Spray a non-stick 12 cup- muffin tin with cooking spray.
• Carefully arrange hashbrowns evenly in each muffin cup, pressing the sides and forming a small well in the center.
• Bake at 400F for 20-25 minutes, until they start to brown lightly. Set aside. Reset the over to 375°F.
• In the mean time, squeeze water out of t he spinach and sauté in remaining 1 tbsp of olive oil, until most of the liquid has evaporated, about 6-8 minutes. Add sundried tomatoes, a pinch of salt and a pinch of garlic powder. Cook at medium heat for an additional 2 minutes. Set aside.
• In a small bowl, combine goat cheese and milk and mix well until smooth and creamy.
• In a medium size bowl, beat the eggs with a pinch of salt. Add goat cheese and spinach-sundried tomato mixture. Mix well.
• Fill the potato cups with the egg mixture and bake at 400F for 15 minutes. Let cool slightly before un molding. Un mold carefully using a butter knife around the sides of the nests.