PARMESAN FRITTERS WITH CHEESY SPINACH
Deep-fried cheesy fritters with a blue cheese spinach side are great for an indulgent weekend brunch.
Provided by Matt Tebbutt
Categories Main course
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- To make the Parmesan fritters, add the milk, butter and 100ml/3½fl oz water to a saucepan and bring to the boil. Immediately stir in the flour and mustard powder and beat together. Remove from the heat, leave to cool a little and beat in the eggs, thyme and 100g/3½oz of the grated Parmesan and all the cubed Parmesan.
- Carefully add the fritters to the deep-fat fryer and cook until golden and crisp. Remove using a slotted spoon and drain on kitchen paper.
- For the spinach, place all the ingredients in a saucepan and cook until the spinach is wilted and the cheese melted.
- Spoon the spinach onto warmed plates, top with the fritters and sprinkle with the remaining Parmesan.
BAKED RICE WITH SPINACH AND PARMESAN CHEESE
Steps:
- Heat the oven to 400 F.
- Grease a 3-quart baking dish or casserole.
- Peel the onion and chop it finely.
- Heat the olive oil in a medium saucepan or saute pan over medium heat. Add the finely chopped onion and cook until it is softened and translucent, stirring frequently. Add 4 1/2 cups of chicken stock and continue cooking until the stock comes to a simmer.
- Put the rice in a colander or mesh strainer and rinse with cold water.
- Transfer the rice to the prepared baking dish or casserole; add the chicken stock and onion mixture and stir the mixture gently until blended.
- Bake the rice, uncovered, in the preheated oven for 25 minutes, or until the liquid is almost absorbed. Stir the rice occasionally and add more stock, if necessary.
- Meanwhile, give the spinach a rough chop
- De-stem and chop the herbs finely.
- Remove the casserole from the oven and stir in the pepper, spinach, herbs, and Parmesan cheese. Taste the rice and add salt, if necessary. If the mixture seems dry, add more chicken stock.
- Cover the baking dish tightly with foil and return it to the oven. Bake the casserole for about 5 minutes longer, or until the rice is tender and the spinach has wilted.
- Stir the rice mixture with a fork to fluff.
Nutrition Facts : Calories 166 kcal, Carbohydrate 14 g, Cholesterol 16 mg, Fiber 1 g, Protein 9 g, SaturatedFat 3 g, Sodium 307 mg, Sugar 1 g, Fat 8 g, ServingSize 8 servings, UnsaturatedFat 0 g
KITTENCAL'S SPINACH PARMESAN RICE BAKE
This is a wonderful easy side dish to chicken or meat and any leftovers freeze wonderful, it may also be baked in a 10-inch deep-dish pie plate and cut into wedges, this may be doubled but I would still only use one package or spinach or maybe 1-1/2 packages adding in too much spinach will overpower all other ingredients, prep time does not include cooking the rice --- FOR FREEZING prepare recipe as directed but do not bake, wrap pan in plastic wrap then tightly in foil and freeze, to serve thaw over night in refrigerator, remove wrapping bake at 350°F for 25-30 minutes or until hot.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350°F.
- Generously grease a 11 x 7-inch baking dish.
- In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
- Season with salt, pepper and cayenne to taste.
- Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
- Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
- Top with mozzarella cheese the last 5 minutes of baking (if using).
- Note: for a more fluffier texture casserole, 4 eggs may be used.
PARMESAN SPINACH BALLS
These delicious little appetizers are always a hit. Serve warm or at room temperature with a good quality mustard. These can be frozen unbaked and popped into the oven when unexpected guests pop in.
Provided by tish
Categories Appetizers and Snacks Cheese
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls.
- Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 19.1 g, Cholesterol 107.6 mg, Fat 15.6 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 8.2 g, Sodium 632.6 mg, Sugar 1.5 g
SPINACH FRITTERS (RACHAEL RAY)
Sounds delish and is one of Rachael's budget meal items. She paired these up with pan fried pork chops, but I think it would be great as a main dish with a side or two of veggies!
Provided by januarybride
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
- Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.
SPINACH AND PEA FRITTERS
As a vegetable-forward weeknight meal, these spinach fritters have it all: sweet peas, gooey cheese and crispy bits. Made from thawed, frozen peas and spinach, the work is minimal. If you'd like to use fresh peas and spinach, you'll need to quickly blanch and drain them first. Fresh mozzarella adds a pleasant creaminess, but goat cheese or feta would work, too. Serve these over quinoa or rice, or top with a poached or fried egg for brunch.
Provided by Samantha Seneviratne
Categories brunch, dinner, lunch, finger foods, vegetables, appetizer, main course, side dish
Time 25m
Yield 4 servings (about 12 fritters)
Number Of Ingredients 13
Steps:
- Squeeze the excess water out of the spinach and set aside. (You should have about 1 cup of prepped spinach.) Line a plate with paper towels.
- In a large bowl, beat together the eggs, garlic, 3/4 teaspoon salt and the red-pepper flakes. Fold in the peas and reserved spinach, being sure to break up the spinach to help it distribute evenly. Add the flour, cheese, herbs, lemon zest and baking powder, and fold to combine evenly.
- In a large nonstick skillet, heat 1/4 cup oil over medium-high. Add 4 (1/4-cup) scoops of the fritter mixture into the hot oil and press them down into 1/4-inch-thick patties. Fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the prepared plate to drain; season with salt.
- Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.
SPINACH-PARMESAN FRITTATA
There's no need to head to a fancy bed-and-breakfast to get this lovely spinach frittata with Parmesan and fresh herbs.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Heat dressing in large skillet on medium heat. Add onions; cook and stir 2 to 3 min. or until tender. Stir in spinach, herbs and garlic. Cook and stir 1 min. or until spinach is wilted.
- Beat eggs with whisk in large bowl. Stir in cheese, pepper and spinach mixture. Spoon into 4 (5-oz.) ramekins sprayed with cooking spray. Sprinkle with shallots.
- Bake 25 to 30 min. or until golden brown.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 285 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
CREAMY PARMESAN SPINACH
This recipe, from Priscilla Gilbert of Indian Harbour Beach, Florida, combines fresh baby spinach with a delicious, creamy Parmesan cheese sauce. Crushed croutons top it off and give the side dish a wonderful crunch.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.
Nutrition Facts : Calories 275 calories, Fat 23g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 444mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
SKILLET SPINACH ARTICHOKE PARMESAN RICE RECIPE BY TASTY
Here's what you need: long grain rice, water, cream cheese, milk, frozen spinach, artichoke heart, grated parmesan cheese, shredded parmesan cheese, red pepper flakes, garlic powder, sea salt, ground black pepper
Provided by Jasmine Stewart
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet on medium high heat. Add rice and water and bring to a boil. After rice has started to boil, lower heat to medium-low. Cover and cook for 7 minutes.
- Stir rice and add cream cheese and mix well. Increase heat to medium and add spinach, artichokes, red pepper flakes, and garlic powder , stirring gently.
- Add in grated parmesan cheese and stir again. Cook for 8 minutes, stirring occasionally until rice is tender.
- Add salt and pepper to taste and stir again to blend flavors. Remove from heat.
- Garnish with shredded parmesan and serve warm.
Nutrition Facts : Calories 335 calories, Carbohydrate 32 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, Sugar 2 grams
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