Tag - spinach

Slow Cooker Chicken with Creamed Spinach

This is one of the three dishes I made from the two chickens last weekend. It came out great, but I forgot to turn the crock pot off and it cooked for closer to four hours. The chicken turned out a little dry so I made a gravy with the drippings and that helped quite a bit. I think you can cook this for closer to 3 hours on high and it should be fine.

The gravy in the dish gives it a nice creamy texture, but without any dairy. I made up for that with the spinach side though, you can half the heavy whipping cream and use a soft mascarpone cheese instead if you prefer. I also made a baked potato with a a salt and pepper crust and it was to die for. Who doesn’t love a crispy salty potato crust? Throw some chives from the garden in there and you’ve got yourself a winner.

P.S. Double triple this spinach recipe for your own good because it’s real tasty and you’re going to want a lot more if you’re cooking for more than one night or more than two people.

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Slow Cooker Chicken with Creamed Spinach
1 Whole Chicken, wings, breasts, and thighs
1/2 lb bacon, sliced into 1/2 inch strips
1/2 cup dry white wine
1 lb pearl onions, peeled
1 lbs white mushrooms
4 garlic cloves, chopped
3 sprigs fresh rosemary
Salt and pepper
1/4 cup warm water
2 tablespoons cornstarch

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1. Cook the bacon in a large skillet until crispy. Remove from the skillet and transfer to a slow cooker.

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2. Add the chicken to the bacon fat and brown on both sides. Transfer the chicken to the slow cooker. 3. Pour the wine into the skillet and bring to a boil. Pour the mixture over the chicken. Add the mushrooms, onions, garlic, rosemary, and salt to the slow cooker.

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4. Cover and cook for 3 hours on high.

5. Transfer the chicken, mushrooms, and onions to a serving dish and pour sauce into a small saucepan. Combine the water and cornstarch and then slowly pour into the sauce. Bring to a boil and stir until the gravy thickens. Pour over the chicken and serve.

Creamed Spinach
2 lb baby spinach, stems removed
2 Tablespoons unsalted butter
1/4 cup onion, finely diced
1/2 cup heavy cream
1/2 cup Parmigiano-Reggiano cheese, grated
1/2 teaspoon ground nutmeg

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1. Bring a pot of water to a boil and add spinach, cook for 2 minutes. Remove spinach from the water and transfer to an ice bath to stop the cooking and keep bright green color.
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2. Wipe out the saucepan and add the butter, heat until it melts. Add the onion and salt, cook down until the onions have softened. Add the spinach, cream, cheese, and nutmeg. Cook until the cream has cooked down a big and the cheese has fully melted.

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Zoodles: Take 1

A very dear friend gave me a Veggetti for my bridal shower last year. We drove across the country two days later to move to California. Needless to say, it’s taken some time to put all of these exciting gifts to use / remember where we put them when we moved. This is something I wish I’ve been using more frequently. Gluten free pasta is fine, don’t get me wrong. There are a few really good brands and at this point I really don’t miss “regular” pasta’s taste or consistency. Those gf pastas are just as terrible for you though, so this is a lovely and light way to get all the good fixings that you put in pasta, sans guilt. It’s a very tasty first take on zoodles and incredibly filling with so much veggie-chicken goodness! I prepared the asparagus and chicken the night ahead of time because I was making a different meal and just used the leftover pieces for this zoodles recipe.
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Zoodles with Chicken and Veggies
2 chicken breasts, prepared the night before (see first step)
1 bunch of asparagus, prepared the night before (see 2nd step)
Olive oil
12 mushrooms, sliced thin
1 small yellow onion, diced
6 oz spinach
3 cloves garlic
1 tablespoon butter
1 zucchini, “zoodled”
12 cherry tomatoes, halved
2 Tablespoons white wine
Red pepper flakes and parmesan cheese, for serving

1. The night before I cut the chicken into pieces and marinated in Italian dressing for a couple hours. Then sautéed until golden brown, and even a little burned in places. Set aside.

2. Cut tough ends off asparagus, lay flat on a roasting tray and coat with olive oil, salt, pepper, dash of cayenne, and garlic powder.  Roast in 425 degree oven for 8 minutes. Cut into bite size pieces and set aside.

3. Heat teaspoon of olive oil in pan and then sauté mushrooms and onions until beginning to caramelize. Season with salt and pepper.
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4. Add spinach and cook down until completed wilted. Add tablespoon of butter and ensure all veggies are coated. DSC_0179

5. Add cherry tomatoes, asparagus, and chicken. Bring to heat and then add white wine. Cook on medium heat until wine starts to boil and burn off, be sure to keep stirring so veggies don’t stick to the bottom. Add zoodles and cook until they are fully heated. No need to sauté or brown them.

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6. Serve with parmesan and red pepper flakes! DSC_0019

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Turkey and Spinach Meatballs

I have no idea what’s happening with our broccoli plants. They’re producing broccolini-type veggies now, but they’re just as tasty so that’s fine by me. They were delicious sautéed with sliced garlic and olive oil and perfect with this meatball recipe. The fennel in the turkey-spinach combo is a really nice touch but I will replace the spinach with fresh kale from the garden next time. Definitely a recipe to keep around, thanks to bon appetit again.

Turkey and Spinach Meatballs
2 slices of gluten free bread, toasted
1 1/2 lb ground turkey
1/2 cup chopped sweet vidalia onion
2 cloves garlic, chopped
2 Tablespoons Italian parsley, chopped
1 teaspoon fennel seeds
1/4 cup Parmesan cheese
8 oz package of frozen chopped spinach, defrosted and drained of excess moisture
1 large egg, slightly beaten
Salt and pepper
3 Tablespoons olive oil

1. Place toasted bread into a food processor and pulse until they turn into breadcrumbs. Use 1/2 cup for meatballs, keep the rest in an airtight container for the next recipe!

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2. In a medium bowl, combine turkey, onion, garlic, parsley, fennel, parmesan, spinach, salt, pepper, breadcrumbs, and egg. Roll into meatballs, approximately 16.

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3. Heat olive oil in a skillet and cook meatballs for about 3-4 minutes on each side until golden brown and cooked through. Do not crowd the skillet, you will probably have to cook in batches. Once one batch is done, place on a paper towel covered plate to remove excess oil.

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4. Serve with broccoli and marinara sauce.

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Roasted Chicken and Vegetables

This could be a one pot dish if I had a oven safe pan big enough to fit all the chicken I wanted to make for this week. If you only make this with four thighs, it can totally be done and you don’t have to use a casserole dish. I also learned from my Chicken Stroganoff recipe that everything is better with wine. This is one of those dishes. You can certainly omit it, but it gives it a nice boost.

Roasted Chicken and Vegetables
8 chicken thighs, skin on
Salt and pepper
2 Tablespoons olive oil
2 medium carrots, peeled and sliced
1 small yellow onion, thinly sliced
1 smal red onion, thinly sliced
4 cloves of garlic, diced
1 can of artichoke hearts
1 cup white wine
16 oz baby spinach

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1. Heat olive oil in a large pan, salt and pepper both sides of chicken and place skin down in hot oil. Brown both sides and set aside.

2. Add carrots, onions, garlic, artichoke hearts into hot pan. Cook until slightly browning. Add white wine and cook for 6-7 minutes until wine cooks off a bit. Ensure the veggies don’t get too tender, they’re going to finish off in the oven.

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3. Add spinach to pan and cook until slightly wilted.

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4. Place chicken on the bottom of a casserole dish, pour vegetables on top. Cook in a 400 degree oven for 20 minutes.

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5. Check to makes sure that the chicken temperature reaches 165 degrees before serving.

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Spinach Hummus

The Yogurt and Dill Dip really is tasty with the chopped veggies but for some reason the second batch I made didn’t have the same consistency as the first — I think I added a bit too much lemon so it wasn’t quite perfect. Instead of trying another time I decided to make something a little different for this week. The only constructive criticism I received  — use more garlic next time. What can I say, I married an Italian man.

Spinach Hummus
2 1/2 cans chickpeas, drained and rinsed
3 cups raw spinach
3 Tablespoons olive oil
1/3 cup fresh lime juice
1/3 cup tahini
2 large garlic cloves
1 teaspoon kosher salt
1/4 cup water
1/4 cup cilantro leaves

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1. Combine all ingredients in food processor and turn on until the hummus is smooth.

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2. If it seems to be too thick and isn’t processing as well as you’d hoped, it probably means you forgot the lime juice. Whoops! Put in some fresh lime juice and continue pulsing until the right consistency.

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3. Devour!

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