what’s cookin? spinach edition

Thanks for the kind feedback on my last post. Sometimes I feel like such a child when things like that happen and I get so upset, but writing them out really helps calm me down, so there that is. And maybe I am a child. So what.

Remember the Great Cookbook Challenge? Well..I keep forgetting to restart that. I will one day, but I think I’ll always prefer online recipes. I love seeing a photo of the finished dish. Even if mine doesn’t look like it (nor do I necessarily aspire to), I need to see a picture to see if it looks worth my time.

A few things I’ve made recently:

Roasted Red Pepper and Sausage Alfredo

I love italian sausage. It is probably my favorite meat. I would eat it 2-3 times a week if I could. Keith is not a huge fan, but I can sneak it in 1-2 times a month. I hadn’t made it in a while, so when I came across this recipe, I was sold.

It combines pureed roasted red peppers, pasta, spinach, sausage and goat cheese to make a creamy and super flavorful pasta.  We don’t eat pasta too often, so when I do eat it, it has to be worth my while and this definitely was.

alf

If you don’t like goat cheese or are not familiar with it, I think this would be a great starter recipe because it’s not very in-your-face. I didn’t even tell Keith there was goat chese and he probably had no idea. You could also definitely leave out the sausage for a vegetarian version.

The best part is it is all made in one pot!

The second best part is I finally have a use for the rest of the goat cheese when I make another favorite dish:

Chicken apple burgers with cranberry and goat cheese.

These are based off a burger Keith and I had in NYC many moons ago, sometimes I will go all out and shred a granny smith apple, mix into ground chicken, make burgers, top with sliced granny smith apple, cranberry jam* and goat cheese. Other times I totally cheat and buy Johnsonville Chicken Apple Sausage and put those on a bun with the apple/cran/goat cheese. They are a super delicious and quick meal. It probably only takes 10 minutes total when I use the sausage. The problem is, you only use a little bit of goat cheese and then the rest of the tube lingers in the fridge until I become afraid of it and have to throw it away.

This recipe solves that! It calls for 8oz of goat cheese but I used the partial tube in my fridge and it was still great! So now those are going to be two back-to-back recipes in my arsenal. Love when stuff works out like that.

The only critque from Keith about that pasta was that it needed more meat. Of course. Every recipe I make I usually add 50% more meat for him and it’s still not enough. I got about 6 servings from this, so on the 2nd and 3rd go-rounds for Keith, I just gave him less pasta with a piece of chicken on the side and he was happy.

Another recipe I’ve tried is these Spinach Enchiladas.

One morning, on a mad dash to the grocery store for lunch, I grabbed Amy’s Enchilada Verde. It wasn’t until I went to heat it up that day that I realized that they were spinach enchiladas, but I shrugged and soldiered on. AND THEY WERE SO GOOD. I have no idea what they do, maybe it’s the queso fresco, but I like spinach well enough and I love cheese, but somehow this combination is SO MUCH BETTER THAN THE SUM OF ITS PARTS. Sorry to yell, they are just that delicious.

But at $5 a pop, a little too expensive for my tastes, so I figured I would try my hand at making some. I googled til I dropped trying to find some sort of copycat recipe, with no luck. Finally I just settled on the above linked recipe. It calls for ricotta, which Amy’s enchiladas don’t have…but I love ricotta, so I went with it.

I subbed verde salsa for the enchilada sauce, regular onion for green onion and only used half the cheese. I only got 6 enchiladas out of the filling. They were not *quite* Amy’s, but they were still great. Keith didn’t eat these, I took them all for lunch. I think next time I will add more spinach, and maybe some chicken. Also queso fresco to see if I can get closer to that taste.

What are you cooking?

 *I still don’t know the difference between jelly and jam but I said jam so you know it’s not a gross can of cranberry jelly, but rather something spreadable from a glass jar. The original burger used cranberry spread but I’ve used cranberry/raspberry spread as well as black raspberry. I don’t think anything super sweet like grape or strawberry would work but anything tart like raspberry/cranberry is great.

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