Maple syrup, dijon mustard, bacon and apples. I can’t think of a better fall salad. This one from Cooking Light was delicious…although I should have probably cut back on the red onions a little bit. Another recipe for the “keep binder!” All these Cooking Light recipes…you’d think I would’ve lost a little weight by now.
Boy, THAT’S a long title! That’s exactly what this recipe is, though! Sauteed chicken and mushroom served warm over spinach. DEEEE-licious! It’s a good thing the neighbor boy knocked on our door tonight selling magazine subscriptions for his school’s fundraiser, because soon I will be getting my OWN issues of Cooking Light.
So maybe creamed spinach isn’t the most photogenic of all the vegetable side dishes. But it sure is tasty! You should have seen the icky face Mike made when I told him what we were having for dinner. He was a trooper, though, and ate his whole serving (about half the size of my serving, which is pictured here). And because it was so good, I’m going to share the recipe with you. (It serves 4 so I cut everything in half. Listed are the original quantities):
2 10-ounce boxes frozen chopped spinach, thawed
1 oz. “ready” bacon, chopped
Kosher salt & black pepper to taste
1 1/2 c. heavy whipping cream (I substituted the slightly healthier evaporated milk which Sam suggested on one of his shows)
4 tablespoons grated Parmesan cheese
-Squeeze the spinach dry in a colander.
-Put the bacon in a nonstick pan over medium heat and cook until it starts to get a wee bit crispy.
-Add the spinach and salt and pepper to taste and cook, stirring until the spinach is warmed through-then add cream and Parmesan.
-Continue stirring until everything is nicely warmed, thicker, creamer, and totally bitchin’. (Sam’s exact words.)
“No red tomato sauce-y pizza – change is good, you know? And if you kept a pizza crust in the freezer like I told you to at the beginning of this book, you’d be about 14 minutes from eating right now. But nooooooooo, you had to do it your own way, didn’t you? Well, what are you going to do now, hotshot?
-Sam the Cooking Guy
Saute 10-oz spinach and 3 cloves of roughly chopped garlic until the spinach is nice and wilted.
Sprinkle 3 ounces feta cheese over a ready-made pizza crust brushed with olive oil. Top with the spinach & garlic, then add slices of provolone and 1 c. mozzarella cheese. Bake 12-15 minutes at 425-degrees.