Tag Archives: spinach

Spinach-Mushroom Quiche

I am a big fan of quiche, and it’s been awhile since I made one, so it was definitely time to bake one up! And the nice thing about this recipe is that it makes TWO quiche, so you can serve one right away and save one in the freezer for later! This is a veggie quiche, with spinach, mushrooms, and some chopped onion, along with eggs, Swiss cheese, sour cream, and Half & Half to give it a wonderful taste and texture. This is also made with deep dish frozen pie crust shells, which makes it a little easier and quicker to put together!

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Spanakopita

Spanakopita is one of my favorite appetizers. I have always loved the cheesy spinach filling and flaky phyllo crust! I first made this recipe when I did a review of 175 Best Mini Pie Recipes: Sweet to Savory. The Spanakopita recipe in this book sounded really good and I just had to make it!

There’s no need to make any dough for this recipe, since it calls for purchased phyllo dough. If you haven’t ever used phyllo sheets in a recipe, you may find it a little tricky to work with because they are so thin and delicate…but after folding a few spanakopitas, you’ll get the hang of it! 🙂

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Spinach, Blueberry, and Blue Cheese Salad with Blueberry Vinaigrette

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I took a short break from the internet at the end of August, and I can’t believe we are into September already! But it’s still officially summer and the weather is still warm for many of us, so I thought I’d post a recipe for a fruity, cheesy salad. Salads make great light lunches on hot, humid days and it’s even more convenient when you can make them ahead of time for work or just to have handy at home. I found lots of great grab-and-go ideas in Mason Jar Salads and More by Julia Mirabella. The salads are made by layering the ingredients vertically in Mason jars (the 9781612432892.011dressing usually goes on the bottom–this salad is an exception). In addition to recipes for salad lunches, the book includes some breakfast smoothies and oatmeal you can make-and-take in mason jars, as well as other healthy lunch options that include pasta and rice. There are some snack ideas, too, and lots of great homemade vinaigrettes to try out.

I decided to make the Spinach, Blueberry, and Blue Cheese Salad and instead of using the Red Wine Vinaigrette that the original recipe calls for, I made the Blueberry Vinaigrette. I thought the blueberry-spinach combination was really good, and I loved the taste of blue cheese with it, too. The Blueberry Vinaigrette was great on this salad–it added even more blueberry flavor. If you like fruit and cheese, this salad is a great way to enjoy those mix of flavors. Some of you may not be crazy about blue cheese, so if that’s the case, you could try substituting feta cheese. This is a really easy salad to put together–hope you enjoy it!

SPINACH, BLUEBERRY, AND BLUE CHEESE SALAD WITH BLUEBERRY VINAIGRETTE from Mason Jar Salads and More

Makes 1 serving

  • 1/2 cup blueberries
  • 3 cups spinach leaves, divided
  • 1/4 cup shaved or sliced almonds
  • 2 ounces crumbled blue cheese
  • 3 Tablespoons Blueberry Vinaigrette (see recipe below)
  • 1 quart-size Mason jar

Place the blueberries, vinegar, honey, salt, and pepper in a blender and blend until smooth. With the blender running, slowly add the olive oil until it is the right consistency.

Place the blueberries in the bottom of the Mason jar. Next make layers of 2 cups spinach, the almonds, and the remaining 1 cup spinach. The final layer should be the blue cheese. If you’re eating this right away, you can pour the vinaigrette over the salad and serve. If you’re storing this in the fridge for later, see below…

On top of the blue cheese, make a parchment paper cup (cut a square of parchment paper to an 8×8″ size; place it over the jar and push down to form a little cup). The edges of the parchment paper should extend beyond the edge of the jar; bend edges downward over the outside of the jar.

Pour the vinaigrette into the parchment paper cup and twist on the lid, making sure it is tight. Refrigerate until ready to eat and mix the vinaigrette in with the other ingredients in your salad. Note: !f you’re going to eat this salad on the same day you make it, you can put the dressing in the bottom of the jar and eliminate the parchment paper cup. Otherwise, the salad will last longer if the blueberries don’t sit in the dressing.

BLUEBERRY VINAIGRETTE

  • 3 Tablespoons fresh blueberries
  • 2 Tablespoons apple cider vinegar
  • 1/4 teaspoon honey
  • pinch of salt
  • freshly ground black pepper, to taste
  • 4 to 5 Tablespoons olive oil

Place the blueberries, vinegar, honey, salt, and pepper in a blender and blend until smooth. With the blender running, slowly add the olive oil until it is the right consistency.

I love using fresh fruit in salads–it adds so much extra flavor! What fruits do you like using in your salads?

Cheesy Spinach Bake

Cheesy Spinach Bake @ NancyCThis Cheesy Spinach Bake casserole is a great way to enjoy spinach! I like it because it’s made with fresh baby spinach, not frozen, and two kinds of cheese–Sharp Cheddar and Monterey Jack. I found this recipe at MyRecipes and changed it a little by using spicy mustard instead of Dijon mustard, and adding extra cheese, like I usually do! 🙂 I also used real eggs instead of egg substitute, but you can use egg substitute if you prefer.

I really liked this! When it comes out of the oven, it’s puffy, and the puffiness settles down after a few minutes… and then you have this tender spinach filling with a cheesy crust-like layer on top. Very yummy. Great for brunch or as a side dish for lunch or dinner. If you like spinach and cheese, you’ll want to try this recipe!

Cheesy Spinach Bake

  • Servings: 12
  • Difficulty: easy
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CHEESY SPINACH BAKE by NancyC, adapted from Myrecipes.com

Makes 12 servings in a 9 x 13 pan or baking dish           Cheesy Spinach Bake @ NancyC

  • 1 Tablespoon butter, melted
  • Cooking spray
  • 2 (6-ounce) packages fresh baby spinach
  • 1 1/2 cups (6 ounces) shredded sharp cheddar cheese (regular or reduced-fat)
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 1/3 cups all-purpose unbleached flour
  • 1 1/2 cups milk (whole, low-fat, or fat-free)
  • 4 large eggs, lightly beaten (or 1 cup egg substitute)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons spicy mustard (or Dijon mustard)
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground red pepper

Preheat oven to 350˚F. Pour melted butter into the bottom of a 13 x 9-inch baking dish or pan coated with cooking spray; tilt dish or pan to coat. Place spinach evenly in bottom of dish or pan and sprinkle evenly with the cheddar and Monterey Jack cheeses.

Cheesy Spinach Bake2 @ NancyCIn a medium size bowl, combine flour and remaining ingredients, stirring with a whisk until blended. Pour this mixture over spinach and cheese in pan. (Note: As you are making this, it may seem like there’s too much spinach and cheese, because it definitely fills up the pan–but put all of it in there! Because when you mix the egg-milk mixture and pour it over the spinach and cheese, that will weigh it down. Before you put this Cheesy Spinach bake in the oven, it will look like what is shown in the picture to the left.)

Bake at 350˚F for 40 minutes or until lightly browned. Let set for about 5 minutes, then cut and serve.

Recipe from NancyC | nancy-c.com

Here’s what this bake looks like after it’s been out of the oven and settled for a few minutes…Cheesy Spinach Bake3 @ NancyCIt’s always nice to find great-tasting recipes with veggies–do you have a favorite veggie side dish recipe?

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Sun-Dried Tomato Turkey Wrap

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I made these wraps on a really warm day recently, and it made such a nice summer meal! They have lots of good and healthy things in them…lean turkey, a mix of baby spinach and lettuce, julienne cut sun-dried tomatoes (from an oil-packed jar), and cucumber strips. All wrapped up in a Tomato-Basil flour tortilla.

I modified a recipe that I had found at Kraft Foods, adding cheese and using sun-dried tomatoes instead of roasted red peppers, although those would be great in this, too. And I used a Tomato-Basil tortilla, but you can use your favorite kind.

SUN DRIED TOMATO TURKEY WRAP by NancyCreative, adapted from Kraft Foods

Makes 2 wraps

  • 2  (8″) flour tortillas (I used a tomato-basil flavored tortilla)
  • 1 Tablespoon light mayonnaise
  • 2 teaspoons light zesty Italian dressing
  • 2 slices of Muenster or Provolone cheese, optional
  • 3/4 cup baby spinach leaves (or a salad mix of half spinach leaves and half spring mix)
  • 10 very thin slices of deli-style oven-roasted turkey breast
  • 1/2 cup thinly sliced cucumber strips
  • 1/4 cup julienne cut sun-dried tomatoes in oil (or substitute roasted red pepper strips)
  • Sliced kalamata olives or slivered red onions, optional

Mix mayonnaise and Italian dressing; spread over tortillas. Put a slice of cheese in the center of each tortilla. Top evenly with remaining ingredients and roll up tightly–the key to a well-wrapped wrap is to layer the ingredients evenly and wrap tightly–something I still need to improve on!  🙂 Cut each wrap in half and serve with a salad or other simple side dish.

Do you make wraps often? What do you like to put in yours?