Spinach Asiago Cheese Wine Sauce Over Rice Recipes

SPINACH & ASIAGO CHEESE WINE SAUCE OVER RICE

Steps:

• Place spinach in a colandar and push down to squeeze water from the spinach.
• Put the spinach in a wide microwavable bowl and use fork to loosen and spread out.
• Add white wine.
• Cover. Cook at 70% power for 7 minutes. Set aside covered.
• In large saucepan add margarine and white flour. Wisk to mix until margarine and flour mixed.
• Slowly add milk while wisking and add salt.
• Wisk until it starts to thicken. Turn off heat and cover.
• In small saute pan add olive oil, cayenne pepper. Stir to mix.
• Add nuts and sugar and stir.
• Take off heat when nuts are coated and hot.
• Put nuts on chopping board and chop.
• Put in a small serving bowl to pass separately.
• Heat the cooked rice.
• Add cheese to sauce and stir in on low heat until the shredded cheese is melted and stirred into sauce.
• Uncover spinach and drain.
• Add to cream sauce and stir.
• Add white pepper if desired.
• Place the sauce in a tureen with serving spoon and pour over individual servings of hot rice or toast.
• Pass the nuts to sprinkle on top.

CHICKEN FUSILLI WITH SPINACH AND ASIAGO CHEESE

Steps:

• Prepare the fusilli according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the fusilli mixture well in a colander, reserving 1 cup cooking liquid.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
• Add the garlic to the skillet and cook and stir for 1 minute. Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Stir in the fusilli mixture and cook until the mixture is hot and bubbling. Stir in the remaining cooking liquid as needed until desired consistency. Sprinkle with the cheese.

BACON SPINACH ASIAGO QUICHE

Steps:

• For the crust: Mix flour, shortening and salt together with a fork until crumbly. Add water a little at a time until the dough holds together. Mix lightly with fork. Be careful not to over mix the dough or it will come out tough instead of flaky.
• Place ball of dough onto a lightly floured surface and roll out to fit a 9" pie pan. Loosely roll the dough onto your rolling pin and place dough in pie pan. Push dough into the pie pan and trim off any excess dough. Finish edges with a fork or by crimping the edges with your fingers.
• For the filling: In a large bowl whisk together eggs and milk. Mix in the asiago cheese and 1/2 cup of the cheddar cheese. Add bacon, shallots, sun dried tomatoes, salt, and cayenne pepper. Squeeze out the excess liquid from the spinach and add to the egg mixture. Mix everything together until it is well blended.
• Pour into prepared pie crust shell. Sprinkle with the remaining 1/4 cup of shredded cheddar cheese. Bake at 400 degrees F for 40 minutes or until a knife inserted about 2 inches from the edge comes out clean.

ASIAGO CHEESE SAUCE

Steps:

• Off heat, place the flour in a heavy saucepan, then gradually add the milk and whisk until well-blended.
• Place saucepan over medium temperature and cook, whisking, until thick, about 7 to 9 minutes.
• Remove saucepan from heat and add the grated cheese, stirring until melted.
• Stir in the herbs, if using.
• Makes 2 cups sauce.
• Serve over pasta or vegetables.