Boursin Cheese Creamed Spinach Bake Recipes

Steps:

• Preheat oven to 425 degrees.
• Butter a shallow baking dish and set aside.
• Prepare the sauce first by sauteing the onion in butter over medium heat. Cook until soft, about 4-5 minutes.
• Add flour and stir well to coat. Cook about 1 minute.
• Gradually whisk in the milk and whipping cream, stirring the mixture constantly to break up any lumps. Simmer sauce for 1 minute. DO NOT burn.
• Next stir in the boursin cheese a little bit at a time, until melted and smooth. Remove the pan from the heat.
• Now add the spinach, Parmesan cheese, lemon zest and seasonings. Transfer the spinach mixture to the prepared baking dish.
• Toss together the topping ingredients. Add the topping to the spinach mixture and pat down with your hands.
• Place the dish on a baking sheet and bake until crumbs are golden and saucy bubbly; approximately 20-25 minutes.
• NOTE: Casserole can be prepared up through Step #8, covered with foil and chilled for baking at a later time.

Steps:

• Preheat oven to 425 degrees.
• Coat a shallow 2 cup baking dish with nonstick spray.
• Sauté the onion in 1 tablespoon butter in a saucepan over medium heat until soft, about 5 minutes.
• Add the flour and stir to coat onion. Cook about one minute.
• Gradually whisk the milk and cream into onion mixture, stirring constantly to prevent lumps.
• Simmer sauce for approximately 1 minute.
• Stir in the Boursin a bit at a time until cheese is melted and sauce is smooth. Remove it from the heat.
• Add the spinach, Parmesan, zest and seasonings. Blend and transfer to prepared baking dish.
• For The Crumb Topping: Combine crumbs, butter, oil, salt and pepper.
• Top spinach with crumbs, pressing them to adhere. (Note: The dish can be made to here, refrigerated and baked later).
• Place dish on a baking sheet.
• Bake until crumbs are golden and sauce is bubbly, about 18-25 minutes.

Steps:

• Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
• Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
• Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
• Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
• Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9" baking pan.
• Cook the pasta only to firm-tender (don't overcook, as the pasta will cook more when baked in the oven) according to package directions (omit the salt in the water); drain, set aside.
• In a heavy-bottomed saucepan, melt the butter over med-high heat.
• Add in the chopped onion (if using) and the garlic; saute for 5 minutes.
• Whisk in the flour, thyme, nutmeg and black pepper; cook for 2 minutes, stirring constantly.
• Gradually whisk in the half and half; cook for 4 minutes, until thick and bubbly.
• Add in the grated Swiss cheese, and the Parmesan cheese; mix well over low heat, until the cheese has melted, and the sauce is hot and bubbly; remove the saucepan from the heat.
• In a large bowl, combine the cream/cheese sauce, 1/2 cup of the remaining Swiss cheese (it is not necessery to add the remaining 1/2 cup cheese, you may omit if desired), chopped tomato, and the spinach; stir well.
• Spoon the mixture into a prepared greased baking pan.
• In a small bowl, combine the breadcrumbs, melted butter and the Parmesan cheese.
• Sprinkle the mixture over the casserole in the baking pan.
• Bake for 30 minutes, or until hot and bubbly.
• Note: this recipes calls for NO salt, as the grated Parmesan cheese produces enough salty taste, but if you do choose to add salt, add just a small amount (to taste with the cream sauce) at a time, otherwise it tends to get too salty.

Steps:

• Preheat oven to 350 degrees. Use a baking dish that will hold all four breasts, such as a 13 x 9 pan.
• Make stuffing: Wash and dry spinach. Roughly chop the spinach and place into a medium size bowl. Using a fork or your hands, mash the spinach and cheese together until the spinach is coated with the cheese and most of the lumps are gone.
• Season the chicken lightly with salt and pepper on both sides. Slide your fingers under the chicken skin to loosen it, leaving some of the membrane intact so it will better hold the stuffing.
• Lightly drizzle olive oil on the bottom of the pan, and lay the chicken breasts skin-side up on top of the oil.
• Dividing the stuffing evenly between them, stuff the breasts. Using the opening you made with your fingers, gently push the spinach/cheese mixture under the skin, working it around so it looks attractive.
• Drizzle the skin lightly with olive oil.
• Place pan in oven and bake for approximately 45 minutes to 1 hour.
• If you have extra stuffing, bake it in a small greased dish for about 25 minutes.
• Check the chicken after 30 minutes and lay a piece of foil over the pan if it is getting too brown.

Steps:

• Preheat oven to 350 degrees.
• Place hot spinach in a medium size bowl. Add cream cheese and sour cream and blend well.
• Stir in bread crumbs (or matzo meal) and seasonings.
• Add beaten eggs.
• Pour into a 8 inch square baking dish coated in cooking spray.
• Bake for 45 minutes.