SPINACH DIP STUFFED ARTICHOKES
Provided by Food Network Kitchen
Categories appetizer
Time 2h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Heat the olive oil in a large, wide pot over medium heat. Add half of the garlic and half of the red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the spinach, in batches if necessary, and cook, tossing, until wilted. Transfer to a cutting board and chop. Transfer to a bowl and cool slightly. Add the panko, mozzarella, Parmesan, 1 teaspoon salt and pepper to taste and toss to combine.
- Cut the stems off of the artichokes so that you have a flat base, reserving the stems. Cut the top 1 1/2 inches off the artichokes with a serrated knife and rub the surface with half of the lemon. Use kitchen shears to cut any remaining pointy tips from the artichoke leaves. Starting from the base, gently pull a leaf away from the center and stuff in a little bit of the spinach filling. Continue to stuff the leaves, working inward to the center of the artichoke, until it is no longer possible to pull the leaves away. Repeat with the remaining artichokes.
- Arrange the artichokes in a baking dish and fill the dish with about 1 inch of warm water. Cover tightly with aluminum foil and bake until the leaves pull out easily and the flesh is tender, 1 hour to 1 hour 20 minutes. Let stand for 10 minutes.
- Meanwhile, take the reserved artichoke stems and trim away all of the outer woody green parts, leaving just the pale green cores. Chop the cores. Melt the butter in a small saucepan over low heat. Add the remaining garlic, red pepper flakes and the stems. Cook, stirring occasionally, until the stems are crisp-tender and the butter is fragrant with garlic, about 6 minutes. Squeeze in the juice from the remaining lemon half and stir in the parsley; season with salt.
- Serve the warm artichokes drizzled with the garlic-lemon butter; serve any remaining garlic-lemon butter on the side for dipping.
SARAH'S SPINACH SIDE DISH
This is a quick and flavorful way to prepare spinach during a busy weeknight. It goes great with a homestyle meal or when making something lite and healthy. Regular butter or whole milk can be substituted. I use whipped butter and low-fat milk to reduce saturated fat. Fresh spinach may be used, although I recommend frozen, but will need to be boiled until tender, finely chopped, and dried very well. Double the sauce ingredients to make a slightly creamy texture. Recipe makes 2 regular or 3 small servings. Hope you like it.
Provided by Holiday Baker
Categories Side Dish Vegetables Greens
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Melt whipped butter in a small saucepan over medium heat; stir flour, garlic salt, and kosher salt into the melted butter until smooth.
- Whisk in low-fat milk, bring to a simmer, and reduce heat to low. Simmer sauce until thickened, whisking constantly, about 1 minute.
- Stir spinach into the sauce and heat until warmed through, 1 to 2 more minutes.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 10.5 g, Cholesterol 11.5 mg, Fat 5 g, Fiber 4.2 g, Protein 6.7 g, SaturatedFat 2.6 g, Sodium 524.8 mg, Sugar 0.9 g
SPINACH DIP-STUFFED MUSHROOMS
I use a melon baller to hollow out the mushroom caps and make them easier to stuff. The apps fit neatly into muffin tins or a deviled egg tray for traveling. -Ashley Pierce, Brantford, Ontario
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 appetizers.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small skillet, heat olive oil over medium heat. Add spinach; saute until wilted. Add garlic; cook 1 minute longer., Combine spinach mixture with remaining ingredients. Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, until mushrooms are tender, 12-15 minutes. Serve warm.
Nutrition Facts : Calories 44 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
SPINACH STUFFING SIDE
Even kids who say they don't like spinach seem to like this spinach side dish. With its savory stuffing and melty cheese, we have to agree!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Prepare stuffing in large saucepan as directed on package.
- Stir in spinach, corn and 1/2 cup cheese. Spoon into serving bowl.
- Sprinkle with remaining cheese; cover. Let stand 5 min. or until cheese is melted.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 610 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 2 g, Protein 8 g
" KORNEY" SPINACH DIP STUFFING SIDE DISH
This is a great side dish for pork, fish or turkey. Very simple to make. My hubby surprised me and loved it. Usually likes corn (any type of corn) served plain, but this is the exception.
Provided by Montana Heart Song
Categories Corn
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In mixing bowl add spinach dip and sour cream. Mix and add corn and mix again.
- Melt margarine in microwave.
- Add stovetop dressing or dressing cubes, pour over the melted margarine. Mix well.
- Add 1/4 tsp salt or salt substitute.
- Add pepper to taste. Mix.
- Preheat oven 375°F.
- Spray Pam in a round deep 1 1/2 quart casserole dish.
- Pile into casserole dish. Place foil on top.
- Note: You can use whole kernel corn and add red and green chopped peppers if you wish.
- Cook 25 minutes.
Nutrition Facts : Calories 245.1, Fat 17.8, SaturatedFat 5.8, Cholesterol 14.9, Sodium 159.2, Carbohydrate 21.8, Fiber 2.4, Sugar 1, Protein 3.7
SPINACH DIP STUFFED CHICKEN
Make and share this Spinach Dip Stuffed Chicken recipe from Food.com.
Provided by Neo_Soul_Cook1111
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place a rack in the center of the oven and preheat the oven to 350°F. Place a piece of parchment paper or a silicone mat in a baking sheet and coated with nonstick cooking spray; set aside.
- Mix together the spinach, peppers, cream cheese, parmesan cheese, and garlic. Set aside.
- Butterfly the chicken then pound to about ¼" thick. Season with salt and pepper and spread them out on a cutting board. Fill each pocket with ¼ of the spinach mixture. Tightly roll up the chicken keeping the cheese mixture inside, then close the seam with toothpicks.
- Pour the buttermilk into a shallow bowl. Place the flour in a shallow dish. Place the panko, salt, pepper, and onion powder in a shallow dish. Dip the chicken in the buttermilk then dredge lightly with the flour. Coat the chicken again with the buttermilk. Dredge the chicken in the panko, making sure they adhere well to the surface. Place the chicken on the prepared baking sheet and spray the tops with cooking spray.
- Bake 40-45 minutes or until chicken is no longer pink in center and 165°F internal temperature. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 1754, Fat 87.4, SaturatedFat 31.1, Cholesterol 506.3, Sodium 1340.1, Carbohydrate 71.7, Fiber 3.4, Sugar 7.5, Protein 160.4
KAREN'S SPINACH DIP
This is the best spinach dip I have had and it always gets recipe requests. It is so good. When I have company, my daughter requests this and my pizza swirls then secretly invites her friends over LOL. I have learned to triple this recipe.
Provided by kzbhansen
Categories Lunch/Snacks
Time 20m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Mix together all ingredients and chill 5 hours or overnight to allow everything to absorb. (Trust me it is needed to soften the veggies that are in the knorr. I usually chill overnight).
- Serve in a French bread round with the top cut off and the pulp scooped. Cut up a French baguette into small pieces for dipping.
- Pig out!
Nutrition Facts : Calories 677.9, Fat 52.5, SaturatedFat 19.8, Cholesterol 71.8, Sodium 2596.2, Carbohydrate 45.8, Fiber 4.2, Sugar 7.4, Protein 11.7
SPINACH STUFFED CHICKEN
Make and share this Spinach Stuffed Chicken recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 37m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In lg skillet, cook spinach in water until wilted, 2 minutes.
- Drain and set aside.
- In same skillet, saute onions, mushrooms, and garlic in oil for 1 minute.
- Stir in the seasonings and spinach; set aside.
- Flatten chicken.
- Spread spinach mix down center of chicken breasts.
- Roll up tightly; secure with toothpick.
- Mix crumbs, cheese, and paprika.
- Beat egg with water.
- Dip each roll in egg, then crumbs.
- Place, seam side down, in 13x9 baking pan coated with cooking spray.
- Drizzle with butter.
- Bake, uncovered, at 350* for 25 minutes.
Nutrition Facts : Calories 234.1, Fat 11, SaturatedFat 4.2, Cholesterol 118.9, Sodium 457.4, Carbohydrate 4.4, Fiber 1.1, Sugar 0.8, Protein 28.7
SPINACH AND ARTICHOKE DIP-STUFFED CRESCENT ROLLS
Flaky, buttery crescent rolls stuffed with favorite spinach and artichoke dip and oozing melted feta and whipped yummy cream cheese.
Provided by Sahara B
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic together in a large bowl; season with salt and pepper.
- Remove rolls from each can and separate into 8 triangles for a total of 24. Place a heaping tablespoon spinach-cream cheese mixture on the wide end of each triangle. Roll up each triangle, starting at the wide end; fold the ends underneath and dredge in bread crumbs to coat. Place seam-side down on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 14.6 g, Cholesterol 12.5 mg, Fat 11.3 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 3.8 g, Sodium 388.9 mg, Sugar 2.7 g
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