GRUYERE AND SPINACH BAKES
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Spray four 10-ounce ramekins with vegetable oil cooking spray.
- Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until browned, about 6 minutes. Remove the pancetta using a slotted spoon and drain on paper towels. Add the shallots, salt and pepper in the same skillet. Cook over medium-high heat until soft, about 3 minutes.
- In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach, gruyere and milk until all the ingredients are moistened.
- Spoon the mixture into the ramekins. Place the ramekins on a small baking sheet and bake until golden brown, about 25 minutes.
- Cool the ramekins for 20 minutes. Using a paring knife, loosen the edges of the ramekins and unmold onto serving plates. Serve warm or at room temperature.
SPINACH & GRUYERE STUFFED TILAPIA
For this healthy stuffed tilapia recipe, use two larger fillets cut lengthwise to make these savory tilapia rolls. Or look for frozen tilapia "loins" and use one loin per roll.
Provided by EatingWell Test Kitchen
Categories Healthy Tilapia Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
- Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion; cook, stirring, until soft, about 2 minutes. Add garlic, cook for 15 seconds, then add spinach and cook, stirring, until wilted, about 1 minute. Transfer the vegetables to a bowl and let cool for 2 minutes.
- Cut lemon in half; juice one half and add the juice to the vegetables. Add breadcrumbs, cheese, almonds, egg, mayonnaise and 1/8 teaspoon each salt and pepper; stir to combine.
- Sprinkle fish with the remaining 1/8 teaspoon each salt and pepper, then cut each fillet in half lengthwise. Place 1/4 cup of the spinach stuffing in the middle of each piece of fish. Roll up from the small end and place seam-side down in the prepared baking dish. Brush the stuffed fish with the remaining 1 teaspoon oil. Cut the remaining lemon half into 4 slices and place one on each roll.
- Bake until the tilapia is opaque in the middle, 12 to 15 minutes.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.9 g, Cholesterol 97.1 mg, Fat 10.4 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 2.8 g, Sodium 291 mg, Sugar 1 g
CREAMED SPINACH WITH GRUYERE
Steps:
- Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add 2 cloves of garlic and a pinch of crushed red pepper and cook until the garlic is golden, about 1 minute. Remove the garlic and discard.
- Add half of the spinach to the pan, season with salt and saute until gently wilted. Remove the spinach from the pan to a towel-lined colander set inside a bowl to let the spinach drain and cool. Repeat the process with the remaining garlic and spinach and another pinch of crushed red pepper. Squeeze the towel to remove most of the liquid from the spinach.
- Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the shallots and season with salt and a pinch of crushed red pepper. Saute until the shallots are translucent and very aromatic, 5 to 7 minutes. Add the butter and, when melted, stir in the flour. Cook until it is the texture of wet sand, 5 to 6 minutes. Whisk in the milk and heavy cream. Taste for seasoning and season with salt, if needed, (it will). Bring the milk and heavy cream to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally so the milk doesn't scorch on the bottom. Stir in the Gruyere and Parmigiano until melted. Add the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl, top with a sprinkle of Parmigiano and serve.
TILAPIA WITH SAUTEED SPINACH
You'll love this delicious restaurant-quality meal fit for guests. And because it's all cooked in the same skillet, cleanup won't be chore at all. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs, Italian seasoning, 1/2 teaspoon salt, garlic powder and paprika. Dip fillets in egg, then bread crumb mixture., In a large skillet, cook fillets in 3 tablespoons oil over medium heat for 4-5 minutes on each side or until golden brown and fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach, pepper flakes, pepper and remaining salt. Cook and stir for 3-4 minutes or until spinach is wilted. Serve with fillets; sprinkle with walnuts.
Nutrition Facts : Calories 362 calories, Fat 21g fat (3g saturated fat), Cholesterol 115mg cholesterol, Sodium 446mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 2g fiber), Protein 37g protein.
CRAB-STUFFED TILAPIA
Make a reservation for four at your dining room table. With this elegant, restaurant-quality dish, you can turn an ordinary Tuesday night into a supper celebration. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and celery in 1/4 cup butter until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimientos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks., Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika., Bake, uncovered, at 400° until fish just begins to flake easily with a fork, 25-30 minutes. Discard toothpicks. Spoon pan juices over fish.
Nutrition Facts : Calories 608 calories, Fat 47g fat (21g saturated fat), Cholesterol 248mg cholesterol, Sodium 894mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.
SPINACH AND CREAM CHEESE STUFFED TILAPIA
I haven't made this recipe yet but am planning on making a few changes due to some situations in my life. I have A LOT of olive dip (green olives blended with cream cheese and garlic powder) and wanted to use it in a recipe. We'll see how it turns out. I'm planning on using fresh spinach also. Should be interesting! :)
Provided by Music lover
Categories Tilapia
Time 23m
Yield 4 filets, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F
- Blend the cream cheese and spinach in a large bowl.
- Add the garlic, nutmeg, and salt
- Spray a baking dish with non-stick spray
- Arrange the fillets on the pan and slice a slit down the fish.
- Spoon the cream cheese mixture onto the fish, flattening it so that it seeps in the slit (this isnt' TRUE stuffed fish -- a lot will just be spooned over the top)
- Sprinkle Ritz or bread crumbs over fish
- Bake for 8 minutes until fish flakes with a fork.
- *I didn't use all of the cream cheese mixture, so I recommend saving the left over and using it as a spinach dip! My husband loves it on wheat thins or chips! The recipe will actually be closer to 135 calories since you won't use all the mixture most likely.
Nutrition Facts : Calories 162, Fat 3.4, SaturatedFat 1.2, Cholesterol 59, Sodium 299.7, Carbohydrate 5.1, Fiber 0.8, Sugar 0.7, Protein 28
SPINACH AND GRUYERE-STUFFED POTATOES
Make and share this Spinach and Gruyere-Stuffed Potatoes recipe from Food.com.
Provided by Mirj2338
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Place the potatoes in a shallow, large roasting pan.
- Bake them for 40 minutes, or until tender.
- Remove the potatoes from the oven and set them aside to cool for 5 minutes or so.
- Note: All this can be done in the microwave, 4 potatoes should take about 15 minutes.
- Cut the potatoes in half lengthwise and scoop out the interior flesh.
- Leave the skins intact.
- Place the potato pulp in a bowl.
- Meanwhile, place a sauté pan over low heat.
- Put the spinach in the pan with a pinch of salt.
- Cook until the spinach wilts.
- Set aside in a colander to drain, then chop.
- Place the spinach in a bowl and add the nutmeg, paprika, butter, egg yolk, cheese, heavy cream, and salt and pepper to taste.
- Mix well with an electric mixer or potato masher.
- Carefully spoon the mixture back into the potato skins.
- Place the stuffed potatoes into the roasting pan and bake at 375 degrees until light golden-brown, about 20 to 30 minutes.
Nutrition Facts : Calories 417.6, Fat 11.6, SaturatedFat 6.6, Cholesterol 80.1, Sodium 184.8, Carbohydrate 68.1, Fiber 10, Sugar 3.3, Protein 13.4
VEAL ROLLS STUFFED WITH SPINACH AND GRUYèRE
Steps:
- Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
- Put oven rack in middle position and preheat oven to 425°F.
- Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
- Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.
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