Spinach Mushroom Enchiladas

Ingredients

  • 1 lb. baby portobello mushrooms, chopped
  • 1 small onion, finely chopped
  • 2 Tbsp. butter (we used salted butter)
  • 3 garlic cloves, minced
  • ¼ cup white wine or chicken broth (we used chicken broth)
  • 12 oz. chopped fresh spinach, coarsely chopped (we used baby spinach)
  • ½ tsp. seasoned salt, divided
  • ¾ cup water
  • ¼ cup lime juice
  • 1 Tbsp. chicken bouillon granules
  • 1 Tbsp. garlic powder
  • 1 ½ cups (12 oz.) sour cream
  • ½ cup minced fresh cilantro
  • 12 corn tortillas (6 in.), warmed (we only ended up using 8*)
  • 1 ½ cups (6 oz.) shredded Monterey Jack cheese (we used pepper jack cheese)
  • Crushed red pepper flakes, optional

Directions

  1. Preheat your oven to 350 degrees. Take a large skillet out and add the butter to it. Once the butter’s melted, add in the mushrooms and onion, stirring them around occasionally until tender. Toss in the garlic, cooking for an additional minute. Take half of the mushroom mixture out and leave off to the side for the sauce.
  2. Pour the broth into the skillet and cook for 2 minutes, stirring constantly. Add in the spinach and ¼ tsp. seasoned salt, continuing to stir just long enough for the spinach to wilt and the liquid to evaporate (we add in some kosher salt to bring out the flavors more).
  3. Take a large saucepan out and add to it the water, lime juice, chicken bouillon, garlic powder and the remaining seasoned salt, stirring to dissolve the bouillon. Turn the heat up high enough for boiling to occur. Once boiling, stir in the sour cream, cilantro and the mushroom mixture you had put off to the side (we actually turned our heat down because we were afraid of the sour cream breaking). Stir until the sauce is heated through.
  4. Get a 13- x 9-inch baking dish out and grease the inside (we used nonstick cooking spray). Take 3 tablespoons of the spinach mixture and place it down the middle of the tortilla. Roll it up and place it seam side down in the greased baking dish. Repeat with remaining tortillas until the filling is all used up. Pour the sauce over the filled tortillas, sprinkling the cheese on afterwards. Stick it in the oven for 14-18 minutes or until it’s heated through. Add pepper flakes on if you’d like.

*We don’t know if we packed our 3 tablespoons of filling more than they did but for some reason we only had enough filling for 8 tortillas.

As you can see from the first picture, this is a very cheesy dish. It was hard to get a good picture because this was oozing with all the cheese and the creamy sauce. While it may not be the prettiest looking, this is so delicious ! The sauce has a tanginess to it and two enchiladas were enough to have us feeling full. The enchiladas are great on their own but adding the crushed red pepper flakes brings a heat to the dish and makes it that much more scrumptious !

Recipe source unknown.

Take care everybody !

Three-Cheese Creamed Spinach

Ingredients

  • 2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
  • 1 ½ cups spreadable chive and onion cream cheese (we used Philadelphia Chive & Onion Cream Cheese Spread) (we had to buy 2 (7.5 oz. each) packages in order to get 1 ½ cups worth)
  • 1 cup grated Parmesan cheese
  • 1 cup shredded part-skim mozzarella cheese
  • ¼ cup butter (we used salted butter)
  • ¼ tsp. pepper (we used freshly ground black pepper)
  • Kosher salt, to taste (the original recipe never calls for salt but we think adding it helped make it even tastier)

Directions

  1. Take a large saucepan out and add the butter and pepper to it, setting the heat to medium. Once the butter’s melted, add in everything but the salt, stirring for 8 to 10 minutes or until everything’s heated through. Add salt to taste. Serve immediately.

Serves 6.

This is the first time we’ve had creamed spinach so we don’t know how this recipe compares to other versions but it’s got us sold on creamed spinach ! This tasted pretty good on its own but with some salt added to it, the flavors were even more pronounce ! You have to eat this immediately or else the cheese starts to solidify again. It’s gonna be tasty enough that you’ll want a big helping of this but it fills you up quicker than you’d think.

Recipe source unknown.

We weren’t paid in any form to promote Philadelphia cream cheese.

Take care everybody !

Thai Green Curry with Shrimp

Ingredients

  • 1 red bell pepper, cut into strips
  • 1 large shallot, chopped
  • 2 Tbsp. Thai green curry paste
  • 2 Tbsp. vegetable oil
  • 1 lb. peeled, deveined shrimp (we used a 20 oz. bag of extra-large shrimp)
  • 1 can (14 oz.) coconut milk
  • 5 oz. baby spinach
  • 1 Tbsp. fish sauce
  • Cooked rice
  • Lime wedges

Directions

  1. Take a pot out and pour the oil into it, setting the heat to medium. Once the oil’s hot, add in the bell pepper, shallot and curry paste, stirring frequently for 3 minutes. Now mix in the shrimp, coconut milk, spinach and fish sauce, continuing to stir frequently for 5 minutes. Serve the shrimp mixture with the rice and lime wedges.

We think this is a tasty dish that only gets better if you squeeze a couple of lime wedges over your own individual portion !

We found this recipe in a Rachael Ray magazine.

We weren’t paid in any form to promote Rachael Ray magazine.

Take care everybody !

Tilapia with Sautéed Spinach

Ingredients

  • 1 egg, lightly beaten
  • ½ cup dry bread crumbs (we used Panko)
  • 1 tsp. Italian seasoning
  • ¾ tsp. salt, divided (we used kosher salt)
  • ¼ tsp. garlic powder
  • ¼ tsp. paprika (we used smoked paprika)
  • 4 tilapia fillets (6 oz. each)
  • 4 Tbsp. olive oil, divided (we used extra-virgin olive oil)
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 5 cups fresh baby spinach
  • ¼ tsp. crushed red pepper flakes
  • ¼ tsp. black pepper, freshly ground
  • ¼ cup chopped walnuts, toasted

Directions

  1. Take a shallow bowl and add the egg to it. Take another shallow bowl and add to it the bread crumbs, Italian seasoning, ½ tsp. salt, garlic powder and the paprika, stirring to combine. Take each fillet and dip it in the egg first, followed by the bread crumb mixture.
  2. Take a large skillet out and pour 3 tablespoons of the oil in, setting the heat to medium. Once the oil’s hot, add in the fish and cook for 4 to 5 minutes on each side (4 minutes per side did the job for us) or until the fish looks golden brown and the fish flakes easily with a fork. Once cooked, put them on a plate and keep them warm.
  3. In the same skillet you cooked the fish in, pour in the last of the oil. Once the oil’s hot again, add in the onion and cook until it’s tender. Toss in the garlic, cooking for another minute before mixing in the spinach, pepper flakes, pepper, and the remaining salt. Continuously stir for 3-4 minutes or until all of the spinach has wilted. Serve this on the side with the fish, sprinkling the spinach with the toasted walnuts.

The breadcrumb mixture was so good ! The tilapia was moist and flavorful and there was a butter-like flavor as well. The flavor of the spinach was really good and paired well with the fish as well. The walnuts add a nice texture and flavor to the dish as well.

Recipe source unknown.

Take care everybody !

Sautéed Spinach with Garlic and Red Pepper

Ingredients

  • 1 Tbsp. olive oil (we used Colavita extra-virgin olive oil)
  • 2 tsp. butter (we used 1 Tbsp. salted butter)
  • ¼ tsp. crushed red pepper
  • 5 garlic cloves, thinly sliced
  • 2 (9 oz. each) pkgs. fresh spinach
  • ¼ tsp. kosher salt

Directions

  1. Take a non-stick skillet out and add the oil and butter to it, setting the heat to medium-low. Once the butter’s melted and the oil’s hot, toss the crushed red pepper and garlic into the skillet, cooking for 5 minutes, stirring now and then (we’ve never made it to the 5 minute mark and we stir continuously so the garlic can turn golden brown without getting burnt). Turn the heat up to medium-high and gradually add the spinach into the skillet, tossing the spinach constantly until all the spinach is in there and wilted (should take around 2 minutes). Add the salt in at the end, stirring to combine. Serve immediately.

This is such a simple, easy side dish to make. The flavor of the spinach, the heat from the crushed red pepper, the garlic flavor that definitely comes through (without making you feel like you need a breath mint afterwards) and the buttery feel in the mouth when you eat this, it’s awesome.

Recipe source unknown.

We weren’t paid in any form to mention Colavita.

Take care everybody.

Cream of Spinach Soup with Shrimp

Ingredients

  • Simmer:
    • 4 cups low-sodium chicken broth
    • 3 cups red-skinned potatoes, cut into chunks (about 1 lb.)
    • ½ cup shredded onion
    • ½ cup shredded carrot
    • 1 tsp. kosher salt
    • ½ tsp. black pepper (we used freshly ground black pepper)
    • ¼ tsp. freshly grated nutmeg
  • Melt:
    • 6 Tbsp. unsalted butter
    • 6 Tbsp. all-purpose flour
    • 1 cup milk (whole or 2%) (we used whole milk)
  • Add:
    • 8 cups spinach, stemmed, thinly sliced
    • 8 oz. shrimp, peeled, deveined, and halved lengthwise
    • 2 cups heavy cream
    • 1 Tbsp. minced lemon zest
    • Tabasco sauce and salt to taste
    • Lemon zest for garnish (garnish optional)

Directions

  1. Take a large pot or Dutch oven out (we used a large pot) and add all the “Simmer” ingredients to it. Bring the mixture up to a simmer and continue to let it simmer for 15 minutes.
  2. When there’s somewhere between 3-5 minutes left for the soup to be simmering, take a saucepan out and melt the butter in it over low heat. Once the butter’s melted, whisk in the flour long enough for the mixture to get smooth. Now whisk in the milk, stirring continuously for 2 minutes (make sure you get the edges of the saucepan as well when you stir so there’s no flour lumps anywhere). Once the soup’s done simmering, stir the milk mixture into it.
  3. Add the spinach and shrimp to the soup, continuing to let the soup simmer long enough for the shrimp to get cooked through (about 3 minutes).
  4. Take the pot off the heat and stir in the heavy cream and tablespoon of lemon zest. Season with tabasco and more salt if you want (we did). Garnish with extra lemon zest (if you’re using it).

Makes 4 servings (roughly 2 cups per serving).

This is such a great dish to enjoy when it’s cold outside. If you don’t like heat then you can skip on the Tabasco but we think it took the soup to another level of yumminess !

We don’t remember where we got this recipe from.

We weren’t paid in any form to promote Tabasco.

Take care everybody !