Spinach With A Twist Recipes

SPINACH HERB TWISTS

Steps:

• Place spinach in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until limp. Drain well and set aside. In a small skillet, saute onions and garlic in 1 tablespoon butter until tender; transfer to a bowl. Stir in the Parmesan cheese, basil, oregano and spinach; set aside., In a large bowl, combine the contents of the roll mix and yeast packets; beat in the warm water, egg and 2 tablespoons butter until dough pulls away from sides of bowl. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes. , Divide dough in half. Roll each portion into a 12-in. x 10-in. rectangle. Melt the remaining butter; brush over dough. Spread spinach mixture over dough to within 1/4 in. of edges. Fold each rectangle in half lengthwise; pinch seams to seal. Cut each rectangle into twelve 1-in.-wide strips. , Twist strips and place on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 12-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.

SPINACH WITH A TWIST

Steps:

• Heat the olive oil in a skillet over medium high heat, and saute the onion until tender. Stir in the tomatoes and spinach, and continue cooking until the spinach is wilted. Season with salt and pepper. Stir in the Roquefort cheese, and allow to melt slightly before serving.

SAUTEED SPINACH WITH A TWIST

Steps:

• Heat olive oil in a saucepan over medium heat; add spinach and turn using tongs, until coated with oil. Cook, while turning, until just wilted, about 4 minutes. Add chicken broth, golden raisins, garlic powder, black pepper, and Parmesan cheese. Cook and stir spinach mixture until cheese is melted and raisins are plump, 1 to 2 minutes.

SPINACH & BACON QUICHE WITH A TWIST

Steps:

• NOTE: Keep your cream cheese in the refrigerator until ready to use! I'll tell ya why later.
• Preheat your oven to 350.
• Start by frying up your 10 slices of bacon. I normally fry them 5 strips at a time.
• When finished and crispy, let them sit on paper towel while you fry up the other 5 pieces.
• When bacon is finished, let the strips just sit and hang out while you get the spinach ready.
• The next step is pretty IMPORTANT that's why I made the word important in all caps.
• If you have worked with frozen chopped spinach before, you know it's loaded with water. That's what makes this next step pretty darn important.
• Make sure your 10 ounce box of frozen spinach is totally thawed. Over the sink or over a bowl, take out the spinach, 1/3 of it at a time, and literally use your hands and squeeeeeeze out the water. Just like you are squeezing out a sponge.
• Trust me, you DO NOT want all that yucky liquid messing up your beautiful quiche.
• Ok, now you are ready to mix everything all up.
• In your Kitchen Aid mixer or in a large bowl, put in your 3 eggs, heavy whipping cream, shredded Swiss cheese,the crumbled bacon, and grated Parmesan cheese.
• Mix together until all is incorporated. Don't over mix.
• Now gently take your spinach, and separate it from the clumps that you squeezed them into, and place into the cream mixture. Carefully stir with a spoon to incorporate.
• Ok, now comes the twist . . . the extra little step that makes this quiche go from a good recipe to I think I see angels recipe.
• Take your cream cheese out of the refrigerator. It needs to be cool because it's much much much easier to cut into cubes if it's cold. Room temperature cream cheese is a no no if you want cute little cubes.
• Make the cubes about the size of a mini crouton. If you don't know what that size is, then make them smaller than a dice. If you don't know how big a dice is, then make them a bit smaller than a bouillon cube.
• Once you have cut up about 3 ounces of cream cheese into cute little cubes, very very very gently, fold them into your mixture.
• You DO NOT want to mash them up into the batter.
• What we want is wonderful little pillows of cream cheese, throughout the quiche. Like little surprise bites, that make you sit back, close your eyes, and go "oh my goodness".
• Pour the mixture into the waiting frozen deep dish pie shell.
• Bake in a 350F preheated oven for 45 minutes.
• NOTE: Sometimes it's a little tricky to tell when a quiche is done. I like to set my timer for 40 minutes and keep checking every couple minutes or so, but 45 minutes should be good.
• The key is to make sure, when you start to pull it out of the oven, that the middle is not moving or shaking.

STROGANOFF CASSEROLE WITH A TWIST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rub butter all over a 2-quart baking dish.
• Heat a large skillet over medium heat. Add ground beef, pepper, onion powder, and salt; cook and stir until browned, 5 to 8 minutes.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Lay 6 saltine crackers in the bottom of the prepared baking dish. Top with 1/2 the ground beef. Dollop 1/3 of the mushroom soup mixture over beef. Lay remaining saltines on top. Cover with spinach and another 1/3 of the mushroom soup mixture. Spread remaining ground beef and mushroom soup mixture on top. Cover with mushrooms.
• Bake in the preheated oven until bubbly, about 30 minutes. Top with Muenster cheese and continue baking until cheese is melted, about 5 minutes more.