Creamed Spinach Berghoff Chicago Recipes Recipe For Chicken

BERGHOFF'S CREAMED SPINACH

Steps:

• Melt the butter in a medium skillet. Add the onion; cook over medium heat until tender, 5-6 minutes. Stir in the flour; cook 1 minute, stirring constantly. Whisk in the milk. Cook, stirring often, until mixture comes to a boil and thickens. Stir in the chicken base, salt, nutmeg and pepper. Set aside.
• Squeeze the thawed spinach to remove as much water as possible. Add the spinach to the cream sauce; mix well. Cook until spinach absorbs some of the sauce, about 5 minutes.

CREAMED SPINACH BERGHOFF--CHICAGO

Steps:

• In a saucepan of boiling salted water, blanch 1# spinach for one minute.
• Drain it in a colander and refresh it under cold running water.
• Squeeze the spinach well and with a stainless steel knife, chop it fine.
• In a small skillet, cook 1 onion, minced, in 2 T unsalted butter, over moderately low heat, stirring, for 5 minutes or until it is softened.
• In a heavy saucepan, cook 3 slices of bacon, minced, over moderately low heat, until they are crispy.
• Add 2 T flour to the bacon and cook the roux, stirring, for 3 minutes.
• Add 1 C scalded half and half cream in a stream, whisking.
• Whisk the mixture until it is smooth and simmer it for 10 minutes.
• Stir in spinach, the onion and freshly grated netmeg and salt to taste.
• Transfer to a heated serving dish.

CHI CHI COCKTAIL

Steps:

• Into a blender, combine the vodka, pineapple juice, cream of coconut, sugar, and ice. Blend on high speed until frothy and well combined, about 30 seconds.
• Pour into 2 chilled Collins glasses, and garnish with the pineapple slices and umbrellas.
• Serve immediately.

CREAMY CHICKEN WITH SPINACH

Steps:

• Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
• Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
• Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.

CHI CHI

Steps:

• In a blender, combine ice, vodka, pineapple juice and cream of coconut. Blend until smooth. Pour into a glass and garnish with a slice of pineapple and a cherry.

CREAMED SPINACH

Steps:

• Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
• Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.