CHEESY SPINACH BAKE
This is the best spinach recipe I've ever tasted! It's cheesy and delicious. I use the leftovers--if there are any--to make small appetizer turnovers using phyllo dough. I'm often asked for the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine all of the ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until edges are lightly browned and bubbly.
Nutrition Facts : Calories 309 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 753mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 17g protein.
CORN MASHED POTATOES
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
- Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
- Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.
SPINACH AND SWEET CORN MASHED POTATOES
Fresh spinach and sweet corn blended with mashed potatoes. Yum Yum!
Provided by Michele O'Sullivan
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 5
Number Of Ingredients 9
Steps:
- Place potatoes in a pot and cover with water. Bring to a boil and add 1/4 teaspoon salt. Boil until potatoes are tender, about 15 minutes. Drain water and mash potatoes together with butter and heavy cream until light and fluffy. Season with salt and pepper to taste.
- Heat a large skillet over medium heat. Pour in olive oil and saute corn 2 to 3 minutes. Stir spinach and garlic into skillet and saute an additional 1 minute, until spinach is wilted. Fold mixture into mashed potatoes. Adjust seasonings and serve immediately.
Nutrition Facts : Calories 438.6 calories, Carbohydrate 39.1 g, Cholesterol 81.4 mg, Fat 30.8 g, Fiber 5.3 g, Protein 6.2 g, SaturatedFat 17.7 g, Sodium 594.3 mg, Sugar 2.6 g
SPINACH-BACON MASHED POTATOES
Mix up your menu with our Spinach-Bacon Mashed Potatoes recipe. Bacon, baby spinach leaves and minced garlic are mashed together with cream cheese and hearty Yukon golds to make Spinach-Bacon Mashed Potatoes. Spinach-Bacon Mashed Potatoes is a crowd-pleasing twist on a classic dish.
Provided by My Food and Family
Categories Potatoes
Time 30m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender.
- Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add garlic to drippings in skillet; cook 2 min., stirring frequently. Add spinach; cook and stir 1 to 2 min. or just until spinach is wilted. Remove from heat. Crumble bacon; stir into spinach mixture.
- Drain potatoes; return to pan. Add cream cheese spread; mash potato mixture. Stir in spinach mixture.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 2 g, Protein 4 g
SMOTHERED OXTAILS OVER SPINACH AND SWEET CORN MASH
The meat on an oxtail is prized for the amount of flavor it contains. This is one of dh's favorite dishes!
Provided by Mamas Kitchen Hope
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Season the oxtails with salt and pepper. Put the flour in a shallow bowl and season with Essence. Dredge the oxtails in the flour, coating each side evenly and tapping off any excess.
- Heat 1/2 cup of the olive oil in a large Dutch oven over medium heat. Add the oxtails and cook until very brown, 2 to 3 minutes on each side. Transfer the oxtails to a platter and set side.
- Add the onions to the pot, season with salt and pepper, and cook, stirring, for 2 minutes. Add the carrots and celery, season with salt and pepper, and cook, stirring, for 1 minute. Add 2 tablespoons of the garlic, the bay leaves, and thyme and cook for 1 minute. Add the wine and deglaze, scraping the bottom and sides to loosen any browned particles. Add the stock, bring to a boil, and reduce the heat to medium-low. Return the oxtails to the pot and cook, covered, until the sauce is stewlike and the meat starts to fall off the bone, about 2 hours. Baste the oxtails often during the cooking time. Check the seasoning and add salt and pepper if needed. Stir in the parsley.
- Meanwhile, put the potatoes in a large saucepan and cover with water. Season the water with salt. Bring to a boil, then reduce the heat to medium and simmer until the potatoes are fork tender, about 10 minutes. Drain. Return the potatoes to the pan over low heat and stir the potatoes for 1 minute to dry them. Add the butter and heavy cream, season with salt and pepper, and mash the potatoes until slightly smooth. Set aside and keep warm.
- Heat the remaining 1 tablespoon olive oil in a medium-size sauté pan over medium heat. Add the corn, season with salt and pepper, and cook, stirring, for 2 to 3 minutes. Add the spinach and the remaining 1 tablespoon garlic, season with salt and pepper, and cook for another minute. Fold into the mashed potatoes and keep warm.
- To serve, mound the mashed potato mixture in the center of each serving plate. Lay a few of the oxtails on top of the potatoes and spoon some of the gravy over the top.
Nutrition Facts : Calories 1014.1, Fat 66.3, SaturatedFat 26, Cholesterol 101.8, Sodium 146.3, Carbohydrate 87.6, Fiber 11.1, Sugar 9.9, Protein 14
SPINACH MASHED POTATOES
A lot of folks say they don't like spinach-until they try this super side dish. Everyone who has ever tasted it has loved it.-Karen Wald, Dalton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach., Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.
Nutrition Facts : Calories 229 calories, Fat 14g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 387mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
GARLIC MASHED POTATOES WITH SPINACH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
- Squeeze the water from spinach in a clean dish towel.
- Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.
SPINACH AND CHEESE MASHED POTATOES
An Amish dish that is America's Midwestern comfort food at its very best. BF made this for supper with a few low fat substitutions and extra cheese:D Oh so fluffy potatoes with a chewy cheese crust. Make your kids love spinach! Yum! From Lehman's 50th Anniversary Cookbook (2005) based in northeast Ohio.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Peel and cook potatoes (slice 1/2-3/4 inch thick and boil for about 15 minutes) and put through ricer.
- Add salt, pepper, yogurt or sour cream, milk and butter (if using) to potatoes. Beat well until fluffy.
- Fold in spinach, chives and dill (if using).
- Place in lightly greased 8x8 casserole dish or loaf dish, top with cheddar cheese and bake 25-30 minutes or until cheese is browned.
- Recipe can be prepared a day ahead before final bake.
Nutrition Facts : Calories 254.5, Fat 3, SaturatedFat 1.7, Cholesterol 8.2, Sodium 853.6, Carbohydrate 43.4, Fiber 6.5, Sugar 4.7, Protein 15.4
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- Bring a large pot of water to a boil with sweet potatoes in it and cook for about 15 minutes until fork tender. Drain and set aside.
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- Bring large pot of salted water to boil. Add baby spinach from four 6-ounce bags and cook 1 minute. Drain well. Squeeze out as much water as possible from spinach. Set spinach aside.
- Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Return potatoes to pot and mash until almost smooth. Set pot over low heat. Add butter and stir until melted. Gradually add 1 1/4 cups milk, mashing until smooth. Add cheese and reserved spinach and stir until cheese melts. Thin with more milk, if desired. Season to taste with salt and pepper. Transfer potatoes to bowl.
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- Arrange potatoes in a microwave-safe dish; cover tightly with plastic wrap. Cut a 1/2-inch slit in plastic. Microwave at HIGH 8 minutes or until tender; transfer to a bowl. Microwave buttermilk in a microwave-safe cup 30 seconds; pour buttermilk and 2 tablespoons olive oil over potatoes. Mash until mostly smooth.
- While potatoes cook, heat 1 1/2 teaspoons olive oil in a large skillet over medium heat. Add minced fresh garlic to pan; cook 1 minute or until fragrant. Add spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Stir spinach mixture, salt, and pepper into potatoes. Serve potatoes immediately.
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