Wilted Spinach Salad

We used to have Wilted Spinach Salad as kids, I'm not exactly sure what recipe my mom used, but this version was pretty tasty.  My dad loved it and now I see why.  It is an easy and very tasty salad.  If you think ahead and store a bit of the extra bacon drippings in the fridge you can heat it up and make fresh dressing throughout the week.

Wilted Spinach Salad

Two large handful of washed baby spinach
Red onion
Sliced mushrooms
1-2 slices cooked bacon, crumbled
1 hard boiled egg, chilled, peeled, and sliced

Dressing:
2 Tablespoons bacon drippings
2 Tablespoons red wine vinegar
1 teaspoon dijon mustard
1-2 teaspoon sugar
Heat bacon drippings in a pan and then add remaining ingredients.  Whisk to combine and then pour hot dressing over salad.  Toss and enjoy immediately.

Grilled Ham and Cheese Sandwich with Apples and Spinach

Here is a fun spin on a regular ham and cheese sandwich.  I added Granny Smith apple slices and spinach.  A smear of dijon mustard and a drizzle of honey add the perfect amount of zing to this sandwich.  Add as much cheese as you like, I went easy on the cheese for myself, but it is more decadent with 2-3 slices of cheese melting and oozing out everywhere.

Grilled Ham and Cheese Sandwich with Apples and Spinach
2 slices bread
4-5 thinly sliced ham (or turkey)
2-4 slices swiss cheese
1/2 Granny Smith apple, sliced
spinach
dijon mustard
honey
butter

Layer the first piece of bread with mustard, a drizzle of honey, cheese, ham, apple, spinach, more cheese, and top with second slice of bread.  Heat a skillet over medium heat, melt a pat of butter and place sandwich on top.  Grill until browned and toasty on first side.  Add another pat of butter to pan when flipping sandwich and grill second side until browned.  Remove from pan and serve.

Crustless Quiche

On nights where we are gone for soccer practices or games I need to have something prepped and ready to eat the moment we come home so that we can avoid stopping somewhere on the way or snacking on things because we are too famished to wait for dinner.  Many nights I will have soups, stews, crock pot meals, quesadillas, or grilled sandwiches ready to go at a moments notice.  The other day I looked in the fridge and saw that I was running low on everything...so I threw this quiche together and was delighted that it turned out so great.  You really can't go wrong with additions to the egg base...bacon, ham, peppers, cooked onions or leeks, mushrooms, and more would be great flavors to add in.  It is a great way to use up lots of bits that are leftover from meals you made throughout the week.

Crustless Quiche

4 eggs

1 cup milk

1 cup spinach

1/2 cup cooked protein - I had leftover cooked turkey meatballs

10 cheery tomatoes, halved

1/2 cup broccoli florets

1/2 cup cauliflower florets

2 T chives

1/2-1 cup shredded cheese

salt and pepper

Mix everything in a bowl and pour into a prepared glass pie pan.   Bake at 350 degrees for 35-40 minutes or until egg mixture is set and most of the moisture is gone from the bottom on the pan.  Serve with a salad and a toasted bagel, pita, or hearty bread.

Sweet Corn with Spinach and Egg

I have another super simple egg recipe for you today.  This one uses fresh sweet corn and spinach.  I bought half a dozen ears of corn from a farm stand and then boiled all of them for a few minutes.  I cut all of the kernels off into a bowl and then I stored it in the fridge and used it to make quick and easy breakfast or lunch dishes throughout the week.   Prepping ingredients in advance and making quick dishes helps me to eat healthy even when in a hurry to get the kids off to school on time.  This is one of my new favorite breakfast dishes.

Sweet Corn with Spinach and Egg

3/4 cup fresh corn kernels

1 cup spinach leaves

1 egg

1 T butter

salt and pepper

In a small sauté pan add a pat of butter and melt.  Add corn and spinach and cook until spinach is wilted and corn is heated through.  Season with salt and pepper and then transfer to a small plate.  Wipe pan with paper towel if desired and add a second small pat of butter and fry egg.  Place cooked egg on top of corn mixture and season with salt and pepper.  Serve with toasted pita bread.

Pizza Two Ways : Take Two

This picture doesn't do this pizza justice.  It was good...so so good.  Both sides were delicious...like, can't stop eating it, reaching for just one more nibble, oh-look-at-that-piece-wasn't-cut-straight-I-am-only-cutting-off-that-sliver-to-balance-it-out delicious.

I went with a thinner crust this time and browned up a bunch of Italian Sausage and then topped it with a whole ball of fresh mozzarella cheese.  All very good decisions I must say!  On one side I added red onion, spinach, and dollops of ricotta cheese...my favorite.  I left the ricotta off of one corner but I found out that it was an unnecessary step...the kids liked it with as well as without.

Sausage, Spinach, and Ricotta Cheese Pizza

for the dough (makes enough for two pizzas):

3 3/4 cups flour

2 1/2 t active dry yeast

3/4 t salt

3/4 t sugar or honey

1 1/3 cups water, room temperature

Mix flour, yeast, salt, and sugar in a medium bowl.  Add water and mix with a spoon until blended.  Cover the bowl and let rest at room temperature until doubled, about 2 hours.  Divide the dough into two portions.  

I like to sprinkle a bit of cornmeal on my sheet pan and then place the dough on top and press down with my hands.  This dough is meant to be thin and it takes a bit of elbow grease to get it stretched across the entire pan.  Keep working at it until you get it this and uniform.  Then spread your favorite sauce, cheese, toppings, and more cheese before baking at 500 degrees until cheese is melted and crust is browned.

Baked Eggs

My husband went nuts over these baked eggs after the first bite.  He loves them and so do I.  They are really delicious and will elevate your breakfast experience.  It also makes a delightful breakfast in bed!!

Baked Eggs
Makes 2
1 T butter
1 small leek, white part only, washed and thinly sliced
1 large shallot, chopped
2 cups spinach washed and roughly chopped
2 slices canadian bacon or ham
2 large eggs
heavy cream
chives
cumin
salt
pepper

Preheat oven to 400 degrees and place two 8-oz buttered ramekins in a larger pan.  Melt butter into a medium sauté pan and cook leek and shallot until soft 7-10 minutes.  Add spinach salt, pepper, and cumin and stir until wilted.
Divide the filling into the two ramekins,  add a layer of canadian bacon or ham and then carefully break 1 egg into each ramekin.  Pour cream around each yolk, make sure that you do not cover the yolk.  Season the top with additional salt and pepper and then pour boiling water into the large pan and make sure the water comes halfway up on each ramekin.  Place in oven for 10-12 minutes until egg is set but yolk is still soft.  Remove and top with chopped chives and serve with crusty bread for dipping.

Pasta with chicken, Spinach, and Broad Beans

I saw this post today and thought that I would try to make something similar with what I had in the pantry.  The kids helped out with the chopping and stirring and we came up with something super tasty that is a new favorite of ours.  They are always a bit skeptical when I use mass quantities of spinach, but they overcame their initial concerns after a small tasting plate.  For dinner they each had a large bowl and ate every.single.bite.  A definite success!

Pasta with Chicken, Spinach, and Broad Beans

1 lb pasta - medium shells, farfalle, penne, campanelle are all good choices
1 T olive oil
1 large or 2 small onions, small dice
1 red pepper, diced
1 large carrot, peeled and diced
1 large clove garlic, sliced thinly
2 large chicken breasts
1 can broad beans, drained and rinsed
1 can chicken broth
1-5 oz bag of baby spinach, washed
parmesan cheese
salt and pepper

Cook pasta according to package directions.  While pasta is cooking, add olive oil to a large sauté pan.  Add onions, garlic, red pepper, and carrot to pan.  Saute 3-4 minutes.  Add cubed chicken, salt, and pepper and continue sautéing until chicken is just cooked through.  Add 1/2 of the chicken broth and the broad beans, bring back to a simmer.  Add cooked pasta, all of the spinach, and 1/4 cup parmesan cheese.  Stir until spinach is wilted and cheese is incorporated.  Serve with addition parmesan cheese.
(Add a little more broth or reserved pasta water if pasta seems too dry.)

Omelets

On a pretty regular basis we are the recipients of dozens of farm fresh eggs when my in-laws visit from Michigan. They pick them up and deliver them to us and all of my sister-in-laws. The last time they came I think both of my in-laws picked up eggs without knowing the other had and they brought a surplus. We ended up with dozens (and dozens) of eggs. So, we have been having a lot of eggs: omelets, poached on taost, hard boiled, frittatas, baking them in breads, and more.
Grace and I have been eating a lot of spinach, green onion, and cheese omelets. We like them with ketchup...and toasted bread. We eat them for lunch when it's just the two of us. I usually put a whole egg and two egg whites in the omelet so that it is a little lighter. How do you like your eggs?

Spinach, Green Onion, and Cheese Omelet
1 whole egg and 2 egg whites
a splash of milk
salt and pepper to taste
a small handful of fresh spinach
1 green onion
1/4 cup (more or less) of your favorite cheese
Heat a pan over medium low. Melt a small pat of butter in the pan. Crack the eggs into a small mixing bowl with the milk, salt, and pepper. Mix thouroughly. Add to warm pan. Sprinkle egg mixture with spinach (I like to tear the leaves before tossing in) and I cut the green onion with a pair of kitchen shears directly into the pan. Once the bottom of the omelet is set, lift up the sides with a spatula and tilt the pan to get some of the uncooked liquid to go underneath and cook. Alternately, I sometimes let the bottom set up and then broil the top for a few seconds to finish cooking. Sprinkle with cheese and fold over to serve if desired.

We also like to mix in some of these from time to time : feta cheese, ham, mushrooms, or roasted veggies.

Mushroom Sandwich with Red Pepper Aioli

These portobello mushroom sandwiches are delicious. Best of all the aioli and tomato/basil mixture can be made ahead of time making it easy to prepare in a snap. I used rye bread today because I had it on hand, but a dense rustic bread that grills nicely would be best. Try this even if you aren't a huge mushroom fan, you'll be surprised!

Mushroom Sandwich with Red Pepper Aioli
2 large portobellos, wiped clean
1 large red pepper
1 clove garlic
baby spinach
tomato
fresh basil
olive oil
2 t balsamic vinegar
muenster cheese or you favorite melty cheese
rustic bread

Prepare Aioli: Roast red pepper on grill or over burner on gas stovetop. Grill until blackened on all sides then place in container and cover until cooled. Use your hands or paper towel to clean blackened skin off of pepper. Remove seeds. Place pepper in blender and add one clove of grated garlic, 2 tablespoons olive oil, 2 basil leaves, and salt and pepper to taste. Blend until smooth. Set aside.

Tomato Mixture: Dice 1 large tomato and place in small bowl. Add 3 basil leaves sliced thinly. Season with balsamic vinegar, salt, and pepper. Set aside.

To assemble sandwiches: Oil and season both sides of the portobello mushroom and grill until tender, about 3 minutes per side. I like to place them on paper towels to soak up excess juices as I grill the bread. Place bread on grill and toast on both sides. Place cheese on one side and melt. Top bread with mushroom, tomato mixture, and spinach. Spread aioli on remaining toast and top sandwich. Enjoy!

Polenta "Pizza"

My pictures don't do this pizza justice. I love polenta, but topping it and baking it make it even better!! We liked the idea so much that we have made three or four versions of this pizza. The original was our favorite but the others were very tasty. I think I would like almost anything on this polenta!

I made an Italian sausage, sauteed onion, and Fontina cheese version as well as a sausage, marinara, and Fontina cheese style pizza. We preferred the first, but they were both mighty yummy. I liked these enough that I made a second batch of the sausage and onion pizza a few days later, but I used a different recipe for the polenta crust. I love this version from Barefoot Contessa. The rosemary in the polenta added another dimension of flavor to the pizza and made it really tasty.

Polenta "Pizza"

1 recipe polenta - see above

1/4 lb sweet italian sausage, browned

2 large onions, thinly sliced and cooked in a bit of oil until tender and caramelized

1-2 cups fontina cheese, freshly grated

Distribute toppings evenly on polenta.  Cook in a 400 degree oven until cheese is melted and pizza is heated through.  Remove and cut into squares.