Tag Archives: spinach

Polenta Bowl with Garlicky Spinach, Chicken Sausage & Poached Egg

20 Mar

This came out tasty although I need practice poaching eggs :). This first attempt at poaching didn’t go so well! I also used quick/instant polenta so it only took a couple minutes to cook!


Polenta Bowl with Garlicky Spinach, Chicken Sausage & Poached Egg
adapted from thekitchn

4 cups water (or a mix of water and milk)
1 cup polenta
1 teaspoon salt
4 ounces (1 cup) goat cheese, shredded cheddar, or other cheese, plus more to serve
1/2 tablespoon olive oil
1 package chicken sausage, sliced into coins
3 cloves garlic, minced
1/8 teaspoon chili flakes, plus more to serve
1 cup cherry tomatoes, sliced in half
6 ounces baby spinach
1/2 teaspoon salt
4 eggs

In a 2- to 3-quart saucepan with a lid, bring the water to a rolling boil. Pour in the polenta while whisking continuously. Stir in the salt and continue whisking until the polenta has thickened slightly. Reduce heat to low and cover. Cook the polenta for 20 to 30 minutes, whisking vigorously every 10 minutes. The polenta is done when it is creamy, tastes tender, and has thickened into a porridge.

Remove the polenta from heat and stir in the cheese until the cheese has melted. Cover the pot and set aside until ready to serve.

When the polenta is about 10 minutes from finishing, prepare the topping. Heat the olive oil in a skillet and add the chicken sausage. Cook, stirring occasionally, until the sausage is browned and golden on all sides, 3 to 4 minutes. Add the garlic and chili flakes, and stir until fragrant, about 30 seconds. Stir in the cherry tomatoes and cook until the tomatoes are soft, 1 to 2 minutes. Sprinkle handfuls of the spinach over the pan, adding more as each handful begins to wilt. Cook until the spinach is wilted and silky, but still bright green. Sprinkle with salt and remove the pan from heat.

Fill a saucepan with about 2 inches of water and set over medium-high heat. Crack each of the eggs into a measuring cup and set near the stove. When the water comes to a rapid simmer, reduce the heat to low and slip the eggs into the water one at a time. Cook for 4 1/2 minutes for runny yolks or 5 1/2 minutes for set yolks. Remove with a slotted spoon and transfer directly to polenta bowls.

Assemble the bowls while the eggs are cooking. Spoon polenta into the bottom of each individual serving bowl. Lay a scoop of the topping over the polenta. When the eggs are ready, transfer them to the bowls. Sprinkle with extra chili flakes or cheese and serve immediately.

Any leftover polenta will set as it cools, but can be stored and reheated for up to a week; stir a splash of milk or water into the polenta after microwaving to make it creamy again. Store leftover topping separately for up to a week. Poach eggs just before serving.

Balsamic chicken revisited once again

5 Mar

I’ve made this balsamic chicken a few times now. I think this time was the yummiest!

Served it over couscous topped with the spinach


Prosciutto and Spinach Stuffed Pork Loin

29 Jan

This pork looked so pretty and delicious when it was done and served. I thought it would be delicious with feta, prosciutto, and spinach! We couldn’t really taste the feta so that was a waste of perfectly good feta and the prosciutto too. Oh well. This was good but not as good as expected. Served it with so e brown rice medley


Prosciutto and Spinach Stuffed Pork Loin
adapted from betsylife

1-10oz package frozen chopped spinach, thawed
2/3 cup feta cheese
2 garlic cloves, minced
1/2 tsp red pepper flakes
3 T olive oil
salt and pepper
3lb pork loin, butterflied
4 oz thinly sliced prosciutto
3/4 cup low sodium chicken broth

Preheat oven to 400 degrees
Squeeze any excess moisture from the spinach. Combine spinach, feta, red pepper flakes, and 2 T of olive oil in a small bowl.
Lay the pork loin on a flat work surface. Generously season the inside with salt and pepper. Line with prosciutto and top with spinach mixture. Roll up the loin and tie with kitchen twine at 1/2 inch intervals.
Heat the remaining tablespoon of olive oil in a large, oven proof skillet. Add the loin and cook until browned on all sides, about 10 minutes.
Add chicken stock and scrape the pan to remove any browned bits. Transfer the skillet to the oven and roast for 40-45 minutes until the internal temperature reaches 145 degrees.
Remove from the oven and allow to rest, covered in foil, for 15 minutes before slicing

Bean and chicken sausage stew revisited

27 Jan

Decided to make this bean and chicken sausage stew again. This time I used spinach instead of kale and served it over quinoa. YUM! Even better than the first time!


Pasta with Chicken, Goat Cheese & Spinach

7 Jan

This would have turned out better had I doubled the sauce. The recipe called for 1/2lb pasta but as always I just used the whole Box :). Which in turn made the sauce almost non existent and dry… Will have to try this again next time!


pasta with Chicken, Goat Cheese & Spinach
adapted from fine cooking

1 cup chicken stock
2 Tbs. minced shallots (from about 2 small)
5 oz. goat cheese, at room temperature, cut up or crumbled
Kosher salt and freshly ground black pepper
Pinch crushed red chile flakes
1/2 lb. dried pasta
2 skinless, boneless chicken breast halves (about 1 lb. total) cut into pieces
2 Tbs. olive oil
4 oz. fresh baby spinach (about 6 cups)
2 Tbs. chopped fresh basil

In a medium saucepan, combine the chicken stock and shallots. Over high heat, reduce the liquid by half, about 5 minutes. Whisk in the goat cheese until the mixture is smooth, season with 1/2 tsp. salt, 1/4 tsp. pepper, and the red chile flakes, and set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just cooked, 9 to 11 minutes. Reserve 1/2 cup of the pasta water, drain the pasta, and set aside.

season chicken with salt and pepper. Heat 1 Tbs. of the olive oil in a sauté pan over medium-high heat. Add the chicken and sauté until browned and just cooked through, about 5 minutes on each side. Remove the chicken from the pan. Add the remaining 1 Tbs. olive oil and the spinach and sauté until it’s wilted, about 2 minutes.

In a large bowl, combine the pasta with the goat cheese sauce; add the spinach and the chicken with its juices. If the pasta is dry, stir in some of the reserved pasta water until the sauce reaches the consistency you want. Season with salt and pepper and serve in warm bowls, topped with the basil.

Creamy Goat Cheese Pasta with Lemon and Spinach

16 Sep

This was so good and so easy! YUM!


Creamy Goat Cheese Pasta with Lemon and Spinach
adapted from Very Culinary

1 box pasta (I used shells)
4 ounces goat cheese
1/2 cup chopped fresh parsley
juice and zest from one lemon
4 cups baby spinach
1/4 cup pignoli nuts, lightly toasted
salt and pepper to taste

Cook pasta according to al dente directions.

A few minutes before pasta is done cooking, remove one cup of boiling water from pot. In a pot over medium heat, stir goat cheese into 1/2 cup pasta water until cheese is dissolved. Add parsley, lemon juice and zest. Stir in spinach until just wilted.

Add pasta to cheese mixture and mix until light and creamy (add a bit more water if necessary). Mix in pignoli nuts. Season with salt and pepper and serve.

Pasta with Chicken Sausage, Baby Spinach and Creamy Butternut Sauce

10 Jul

I was at trader joes and spied the chicken sausage. It looked good so I decided to get it against my better judgement. This recipe looked good… I had some frozen butternut squash so I cooked that instead of using fresh. I don’t think fresh would have helped this recipe. No one liked it. Oh well. You win some you lose some.


Pasta with chicken Sausage, Baby Spinach and Creamy Butternut Sauce
adapted from Skinnytaste


11 oz chicken sausage
1 lb butternut squash, peeled and diced
1 tbsp butter
1 box pasta
1/4 cup shallots, minced
3 cloves garlic, minced
2 cups baby spinach, roughly chopped
2 tbsp fresh shaved parmesan cheese
4 sage leaves, sliced thin
kosher salt and freshly ground black pepper, to taste


Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.

Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.

Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.

Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 – 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking. Add baby spinach and stir in parmesan cheese and sage.

Toss in cooked pasta and sausage and mix until well coated.

Serve with additional parmesan cheese on the side if desired.

Cheesy Couscous with Spinach

24 Jun

When I saw this recipe I knew I wanted to try it, but I had a hard time finding the cheese! Finally found it though! This came out ok. I thought the cheese flavor was non existent. Not sure how to make it better! Served this up with some chicken meatballs!


Cheesy Couscous with Spinach
adapted from stephaniecooks

1-2 cups chopped spinach (fresh)
2 tbsp milk
4 wedges of The Laughing Cow Light French Onion cheese
1 tsp garlic powder
1 box uncooked pearl/Israeli couscous (I used a box from tjs)

1- Cook pearl/Israeli couscous as instructed by directions on package in a large pot on the stove top.
2- Add the wedges of cheese, spinach, milk, and garlic powder to the pot while it is still hot.
3- Mix well. Serve immediately.

Garlic Chicken, Bean, and Spinach Quesadillas

5 Jun

This wasn’t your normal quesadilla, but it was equally tasty! The sauté express squares really gave good flavor to the chicken. Yum!



Garlic Chicken, Bean, and Spinach Quesadillas
adapted from goodlifeeats

2 squares Garlic Herb Sauté Express® Sauté Starter
1 pound chicken tenderloins, thawed
1 lime, juiced
2 ounces chopped fresh baby spinach
3 tablespoons chopped fresh cilantro
¼ of a small purple onion, cut in half and then sliced thin
1–14 ounce can refried beans
8 ounces grated Mexican blend Cheese
8 taco sized whole grain flour tortillas

In a sauté pan, melt the Sauté Express® Sauté Starter over medium heat until it begins to bubble.

Add the thawed chicken and cook for 3–5 minutes, or until browned. Turn and cook the other side until browned and the chicken is cooked through. While cooking, brush some of the Sauté Express® Sauté Starter on the side of the chicken facing up.

Meanwhile, in a bowl, combine the chopped spinach, cilantro, and purple onions. Stir until tossed well. Set aside.

Spread 2 tablespoons of refried beans on one side of 4 of the tortillas. Set aside.
After chicken has cooked, slice or shred it into bite sized pieces. Squeeze the lime over the chicken and stir to coat. Divide the meat between the 4 tortillas and layer it on top of the beans.
Then, divide the spinach mixture between the 4 tortillas and layer it on top of the chicken. Top with the cheese and then place the remaining tortillas on top of each quesadilla.

To cook the quesadillas:
In the oven: Preheat oven to 425 degrees F. Using 1 tablespoon of olive oil, brush each side of the tortillas. Arrange the quesadillas, oiled sides down, on a baking sheet.
Bake the quesadillas until the tortillas are golden brown and the cheese is melted, turning halfway through, about 8-10 minutes total baking time. Cut into quarters or sixths and serve.

Cheesy Quinoa Pilaf with Spinach

29 Apr

This was delicious and will definitely be making again! Served with meatloaf, and the heirloom tomato salad!


Cheesy Quinoa Pilaf with Spinach
adapted from allrecipes


1 cup quinoa
3 tablespoons olive oil
6 tablespoons pine nuts
6 cloves garlic, minced
1 cup fresh spinach leaves
2 teaspoons lemon juice
1 cup grated parmesan cheese


Cook quinoa according to package directions.

Heat the olive oil in a skillet over medium heat, stir in the pine nuts, and cook until lightly toasted, about 2 minutes. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the cooled quinoa and spinach; cook and stir until the quinoa is hot, and the spinach has wilted. Stir in the lemon juice, and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.