Creamy Spinach Artichoke Shell Pasta with Bacon Bits and Parmesan Cheese

If you like pasta, cheese, and/or bacon (I'm not going to even ponder whether or not you like spinach...), then you'll like this pasta. Like all spinach recipes, there are no precise measurements. Because the only measurement that matters is 'lots'. As in, lots of spinach, lots of pasta and lots of cheese. Everything else is secondary and will come naturally.

Cheese recipes can never be vegan. But this recipe can easily be vegetarian if you substitute bacon bits with toasted pine nuts. Or toasted bread crumbs. Anything crumbly and delicious will do.

You will need:

Pasta shells

Few handfuls of spinach

Couple tbs. butter

Broth (chicken or veggie)

Milk

Fresh garlic

Artichoke hearts

Monterey Jack Cheese

Half red onion

Parmesan Cheese

Cayenne Pepper

Salt & Pepper

Flour

Prep the things that need to be prepped -- dice up the half onion and a couple cloves of garlic. 

Brown the garlic in a pan with some butter along with the onions. 

Stir in the spinach and artichokes. Now's a good time to boil the pasta, too. If you need, add a bit more butter and then sprinkle in a pinch or two of flour. Maybe a tsp. or two. Mix until blended with the butter.

When the spinach wilts a bit and you have room in your pan, pour in about equal parts of broth and milk. If you prefer more creamy, than more milk. (Or use cream rather than milk). If you prefer more saucy, then less milk. Mix in the cheeses (About one part cheese, one part milk). You can of course add as much cheese as you want...but sharp parmesan goes a long way.

Fold in salt, pepper, and some cayenne for a little spicy kick. If you don't like spicy, stay away from cayenne. 

Let the cheese sauce simmer and mix until the pasta is done. Drain your noodles.

When the cheese is all melted and you have a cheesy, spinachy sauce, then pour the sauce over the pasta and mix. It's kind of like sophisticated mac and cheese. 

Ta da. 

To serve...scoop a hefty helping on a plate, sprinkle with extra parmesan cheese and some bacon bits. Butterfly plate optional. Then enjoy!

-D

Cranberry Pomegranate Vinaigrette

 

This is a simple vinaigrette dressing for savory salads that could use a bit of sweet! Inspired by another vinaigrette recipe that my cousin found in a Bon Appetit magazine...this is a very simplified and in some ways, cheating, version. I think the key here is honey as well as something fruity. It goes VERY well with tomatoes...and spinach (duh).

You will need:

A few spoon fulls of dried cranberries

2 tbs honey

2 tbs pomegranate vinegar (this one is from Trader Joe's)

2-3 tbs EVOO (or regular olive oil)

Depending on how much (spinach) salad you're making...you can add more or less tablespoons. Basically it is equal parts everything. Then if you'd like it more sweet or tangy you can add more honey or pomegranate vinegar. 

We're thinking this would also be good on sliced cucumbers...mmm.

Spinach on,

A+D

Salmon Patty Burger with Spinach and Cajun Mayo

Salmon. Spinach. Burger. Oh my...

Forgive me for being so absent lately. It's been a rough couple of weeks. Though, I realize spinach is very important. And doesn't deserve abandonment like that. #NoExcuses

This recipe is loosey goosey. The only real requirement is 1 can of salmon. So include or exclude as you wish...

You will need (roughly):

Can of salmon

tbs mayo (about)

tbs chopped onion

1/2 tsp minced garlic

2 tbs bread crumbs 

sprig of parsley - chopped

2 tsp parmesan/asiago cheese

1 egg

salt and pepper to taste

fresh baby spinach

burger brioche/bun

For the sauce:

mayo

squeeze of lemon

cajun spice to taste

pepper to taste

Lightly oil a pan and heat to medium. In a bowl, combine salmon, mayo, onion, garlic, bread crumbs, parsley, parmesan/asiago cheese, and salt and pepper to taste. Before adding the raw egg, you can taste it to see if it needs more of anything. Separate mix into two halves, pack into patties, and pan fry. For a firmer patty, use less mayo and/or beat the egg separate and pour in only half. 

Load up the bun with fresh baby spinach. This is the key ingredient here.

Whip up a small batch of the cajun mayo, spread on the bun, top off with the salmon patty...and say AHH. 

Enjoy,

A+D

Rosemary & Parmesan Crusted Chicken Over Coconut Creamed Spinach

Going to be honest, this creamed spinach did not turn out to be particularly creamy, but it was still very tasty, so it made the spianch blog cut. 

Instead of using cream or milk, I like to substitute or add in coconut milk. Simply because I love coconut milk. To make this dish, I just layered on parmesan chicken over a bed of the creamed spinach and baked it. It's very simple...good with rice or bread...or mini croissants, which is what we did :)

You Will Need:

(Approximately)

1-2 tbs mayo

2 chicken breast

1 tbs white Italian cheeses

1 tbs white cheddar

1-2 tbs cream cheese

Dried rosemary (or fresh)

1/2 can coconut milk

Parmesan cheese (a generous sprinkle)

2 c. frozen spinach (thawed)

salt + pepper to taste

1/4 white/yellow onion

In a large bowl mix together all of the cheeses, a sprinkle of parmesan, coconut milk, spinach, white onion, and salt and pepper. 

When done, scoop mixture into a baking dish. 

Slice each chicken breast in half so that you have four thin cuts all together. This helps cook faster, more evenly, and cut back on portions. 

Lather each piece of chicken with a bit of mayo then top with salt and pepper, a generous sprinkle of Parmesan cheese and the dried rosemary. If you have fresh sprigs of rosemary, use that! 

Layer the chicken over the bed of spinach. 

Bake in the oven for around 30-40 minutes at 375 degrees F, checking occassionally for the chicken to brown. 

We threw some of these quick, yummy, croissants in the oven, too. 

Since the chicken is cut thin, it'll cook relatively fast. So once the parmesan browns, it is very likely done! 

Serve with a scoop of the creamed spinach and a side o f bread and butter...yummm,

Bon Appetit!

-A+D

Cajun Shrimp and Spinach/Arugula Tacos

It doesn't take a wise man or women to understand that tacos are yummy. So by default, tacos stuffed with Cajun spiced shrimp, spinach, cheese and other greens would automatically be even more yummy. Serve in warmed corn tortilla and then you're golden.

You will need: 

Medium sized shrimp (enough for however many people coming X however many you can eat)

Cajun seasoning

Salt + pepper to taste

Lemon

1/2 small white onion (or whole if you're making a lot)

Spinach arugula mix

Corn tortillas

Shredded 5 cheese blend (or your favorite sharp cheese)

A little veggie oil

First peel and devein your shrimp. Chop the onion into small dices and throw in with the shrimp. Sprinkle with salt, pepper, and Cajun season. Stir to cover shrimp evenly with your makeshift marinade.

Sizzle the shrimp in pan on medium heat until they turn pink and white/until they are cooked. They cook very fast so it will likely take only around 5 minutes.

Cut up the spinach and mixed greens and prep all the taco toppings in bowls. Shredded cheese in one, green mix in the other. If you're feeling zesty throw in a bowl of guac, black beans, and/or corn. 

Wait until the very end to prep the corn tortillas so that they are warm and brown at serving time. We used prepackaged raw corn tortillas that we heated in a pan until brown. 

Put all your ingredients out on the table and dig in! We were low on shrimp that day, so I added in some chicken, seasoning it the same way as the shrimp. And served it with refried beans and corn on the side. 

Sprinkle on a bit of lemon...

Enjoy,

A+D