Baby Spinach With Nut Crusted Mozzarella Recipes

Steps:

• Heat oil In a large lidded sauce pan over a medium heat.
• Add garlic and toss (or stir) until it just starts to turn color.
• Remove from heat and IMMEDIATEY add spinach.
• Toss with a set of tongs to coat the spinach with oil/garlic.
• Salt to taste, some folks like it with a just a bit of fresh grated nutmeg.
• Cover and let sit for a couple minutes, toss again and serve.
• It should just be slightly warmed and retain it's crunch.

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds out on a rimmed baking sheet and toast until light brown and fragrant, about 8 minutes. Set aside.
• Cook the bacon in a large skillet over medium heat until brown and crispy, about 5 minutes. Remove the skillet from the heat and transfer the cooked bacon with a slotted spoon to a small bowl, leaving the drippings in the skillet.
• Return the skillet to medium heat, add the shallots and 1 tablespoon water and cook, stirring, until soft, about 3 minutes. Add the vinegar and cook until it is reduced and the shallots are glazed, about 3 minutes more. Add the spinach in batches, stirring to wilt before adding more. When all the spinach has been added, raise the heat to high, add the paprika, red pepper flakes, 1/4 teaspoon salt and a few grinds of pepper and cook, covered, for 2 minutes. Remove the lid, stir in the raisins, toasted almonds, reserved bacon and butter and serve.

Steps:

• Place spinach in a salad bowl and top with rest of salad ingredients.
• Refrigerate until serving time.
• Heat salad oil in a skillet and add the sesame seeds and brown.
• Add remaining dressing ingredients and mix well.
• Transfer mixture to a covered jar and refrigerate for several hours.
• Shake well before using.

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11x7-in. baking dish with half of each of the following: hash brown mixture, sausage, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top., Bake, covered, 35 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.

Steps:

• Combine walnuts and oil in a small saucepan over medium-low heat. Cook, stirring occasionally, until walnuts aretoasted, about 15 minutes.
• Toss spinach with vinegar, and season with salt and pepper.Top with walnuts, and drizzle with warm olive oil.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a miniature muffin pan.
• Melt butter in medium saucepan over medium heat. Stir in the onion and cook until tender and lightly browned.
• In a medium bowl, mix together onion, spinach, mayonnaise, mozzarella cheese, nutmeg, salt and pepper.
• Unroll buttermilk biscuit dough. Separate each biscuit into two. Place biscuit dough halves into the prepared miniature muffin pan, forming small cups that extend slightly beyond the rim. Fill the biscuit dough cups with desired amounts of the onion and spinach mixture.
• Bake in the preheated oven 12 minutes, or until biscuit dough and filling are lightly browned.

Steps:

• In a food processor, finely chop the pecans. Add 1/2 teaspoon seasoned salt and 1/2 cup of the flour to form a coarse meal. Set aside.
• In a shallow bowl, combine the remaining 1 cup flour with the remaining 1/4 teaspoon seasoned salt. Set aside.
• To make the egg wash, whisk the egg and milk together in another shallow bowl; set aside.
• Season both sides of the cheese slices with salt and pepper. Dredge each slice in the flour, lightly shaking off any excess, then dip each slice in the egg wash, allowing any extra to drip off; then dredge the slices in the pecan meal to coat both sides. Set aside for several minutes to allow the coating to "set".
• In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring, until they caramelize, 10 to 12 minutes. Add the scallions and garlic and cook, stirring for 1 minute. Whisk in 1/2 cup of olive oil, the vinegar, and the honey. Season with salt and black pepper and remove from the heat. Set aside.
• In a large frying pan over medium heat, heat the remaining 2 tablespoons olive oil. Saute the cheese in the pan until the crust is golden, 1 to 2 minutes on each side. Drain on paper towels.
• Mix the spinach with the caramelized onion/honey dressing and season with salt and pepper, if you like.
• To serve, divide the greens into 4 equal portions in the center of 4 salad plates. Arrange 2 slices of cheese around the greens on each plate. Enjoy!