LAURIE COLWIN'S CREAMED SPINACH WITH JALAPEñO PEPPERS
This recipe is from the celebrated food writer Laurie Colwin, and in some ways it is quintessentially hers. There's the delicious richness of the dish, its unfussiness and nostalgic value. There is the constant awareness of the plight of the busy home cook, those who would just as soon use a package of frozen spinach if the results are just as good as if you washed and chopped an untold number of bunches of fresh spinach yourself. And there is a twist: the jalapeños, which are a preventative measure against the gloppy blandness of steakhouse creamed spinach, adding sharpness to the dish but not too much heat. You can use either fresh or pickled jalapeños here - the latter add nice zing - and panko bread crumbs are a good substitution for fresh if you don't have them (or a few pieces of stale bread) in the pantry. (The New York Times)
Provided by The New York Times
Categories easy, weekday, casseroles, dips and spreads, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 300 degrees. Meanwhile, cook spinach according to package directions. Drain, reserving 1 cup of liquid, and chop finely.
- Butter a shallow 8-inch-square casserole dish or other shallow 4- to 6-cup baking dish. Melt remaining 4 tablespoons butter in a saucepan and add flour. Blend and cook 2 to 3 minutes. Do not brown. Add onion and garlic.
- Add the spinach liquid slowly, then add evaporated milk, some black pepper, celery salt and cheese. Mix well and add jalapeño and spinach. Cook until all is blended.
- Turn into the casserole dish, top with buttered bread crumbs and bake until lightly browned, about 45 minutes.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 251 milligrams, Sugar 3 grams, TransFat 0 grams
JALAPENO SPINACH CASSEROLE
a quick and tasty addition to any meal...simple ingredients...quick to prepare and adds plenty of color to the table !! this is one of tried and true dishes....
Provided by pigbbq
Categories Vegetable
Time 40m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- butter a casserole dish and preheat to 350 -- melt the butter in a sauce pan and lightly saute the mushrooms.onion.and jalapeno until soft.
- place the spinach on top of this mixture.and cook for a few minutes to wilt the spinach.
- stir the soup into the spinach mix.stir the cheese in -- add to the casserole dish and top it with your crumbs.
- you can add more jalapeno juice if desired for extra zip !
- bakes for 25 minutes or until nice and bubbly -- great warm or cold !
Nutrition Facts : Calories 320.1, Fat 21.7, SaturatedFat 13.2, Cholesterol 60.1, Sodium 574.9, Carbohydrate 18.5, Fiber 4, Sugar 3.3, Protein 15.5
SAVORY SPINACH CASSEROLE
This cream cheese, spinach and Parmesan cheese dish is a very creamy and savory side dish!
Provided by CORWYNN DARKHOLME
Categories Side Dish Casseroles Spinach Casserole
Time 1h5m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine cream cheese and milk; mix until blended. Spoon spinach into 1-quart casserole, top with cream cheese mixture and sprinkle with Parmesan cheese.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 5 g, Cholesterol 46.8 mg, Fat 15.1 g, Fiber 2.5 g, Protein 8 g, SaturatedFat 9.3 g, Sodium 273.3 mg, Sugar 0.6 g
RIVER ROAD SPINACH MADELINE
First published in 1959 in River Road Recipes, the Junior League of Baton Rouge's community cookbook, spinach Madeline remains a favorite side dish in Southern Louisiana. Thick and creamy with a hint of jalapeno heat, it's most at home on holidays next to turkey, cornbread dressing, and green bean casserole. It's easy to make and easy to multiply for big gatherings. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen.
Provided by Mary Claire Lagroue
Categories Spinach Casserole
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Place frozen spinach and water in a saucepan over high heat; bring to a full boil. Reduce heat to medium, cover, and cook for 8 minutes. Separate with a fork and cook for 2 more minutes. Drain, reserving 1/2 cup of the cooking liquid.
- Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown, 1 to 2 minutes. Add onion and cook until soft but not brown, 5 to 7 minutes.
- Slowly add evaporated milk and the reserved cooking liquid, stirring constantly to avoid lumps. Cook, stirring constantly, until smooth and thick, 3 to 5 minutes. Add processed cheese spread, celery salt, garlic salt, pepper, cayenne, and salt; cook and stir until melted, about 2 to 3 minutes. Stir in cooked spinach.
- Stir in cooked spinach and serve immediately.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 11.8 g, Cholesterol 46.4 mg, Fat 15.9 g, Fiber 2.9 g, Protein 10.3 g, SaturatedFat 9.9 g, Sodium 1008.9 mg, Sugar 5 g
JALAPENO CHICKEN CASSEROLE
Instead of using jalapenos, you can substitute 1 (7 ounce) can chopped green chilies. It won't be as hot. You can also substitute turkey for the chicken.
Provided by weekend cooker
Categories Chicken Breast
Time 1h
Yield 4-6 dishes, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook chicken breasts until done.
- In a large skillet saute onions in margarine.
- Drain spinach by using several paper towels to squeeze all water out of spinach.
- Add spinach, jalapenos, sour cream, chicken soup, salt, and ground cumin to onions and mix well.
- In a greased 9x13 inch baking dish, layer half of tortilla chips, half of chicken, half spinach soup mixture, and 1/2 cheese.
- Repeat layers again , but without the cheese.
- Bake covered at 350 degrees for 40 minutes.
- Uncover and sprinkle remaining cheese over top and return to oven for 4 minutes or until the cheese melts.
Nutrition Facts : Calories 1270.6, Fat 76.5, SaturatedFat 27.8, Cholesterol 219.7, Sodium 2731.1, Carbohydrate 76.8, Fiber 8.1, Sugar 12, Protein 69.5
AMAZING SPINACH ARTICHOKE CASSEROLE
This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.
Provided by mharbold
Categories Side Dish Casseroles Spinach Casserole
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
- Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
- Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
- Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
- Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 15 g, Cholesterol 36.6 mg, Fat 27.5 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 10.7 g, Sodium 678 mg, Sugar 1.3 g
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