SPINACH DEVILED EGGS
Spinach adds unexpected color and flavor to this tasty variation on deviled eggs. They're easy to make and are an attractive addition to a party spread. -Dorothy Sander of Evansville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, vinegar, butter, sugar, pepper and salt; mix well. Stir in bacon and spinach. Stuff or pipe into egg whites. Refrigerate until serving.
Nutrition Facts : Calories 146 calories, Fat 12g fat (4g saturated fat), Cholesterol 221mg cholesterol, Sodium 194mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.
STUFFED EGGPLANT WITH VEAL AND SPINACH
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Halve eggplants lengthwise. Scoop out the flesh leaving the shells 1/8-inch thick. Salt the shells and invert to drain over paper towels for 30 minutes. Salt the flesh and drain it in a strainer.
- Defrost the spinach in a microwave, squeeze out all of the water and separate it with fingertips. Put the spinach in a mixing bowl.
- Heat the oven to 350 degrees F.
- Heat a medium skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add the meat, sage and salt and pepper, to taste. Lightly brown the meat, then stir in the garlic and cook for 30 seconds, Add the meat mixture to the mixing bowl.
- Melt 4 tablespoons butter in a sauce pot over medium heat. Whisk in the flour, cook for 1 minute, then whisk in milk and bring the mixture to a bubble. The sauce should be thick enough to coat the back of a spoon. Season the sauce with salt, pepper and nutmeg, to taste. Cool for a few minutes, then add it to the meat and spinach. Pat the salted flesh of the eggplant dry and finely chop, then stir it into meat mixture along with an egg and about 1/2 cup cheese.
- Tear the bread, add it to a food processor and pulse-grind into fresh crumbs. Finely chop the parsley leaves and stir it into the bread crumbs.
- Pat the eggplant shells dry and drizzle a baking dish with extra-virgin olive oil. Arrange the eggplant shells in the dish and mound the filling into them. Top with bread crumbs and a little more cheese, dot with dabs of butter and bake until lightly golden, about 30 minutes. Cool completely, cover and refrigerate for a make-ahead meal. To reheat, put the eggplant in a 350 degree F oven, loosely covered, for 20 minutes, then uncover and bake until deeply golden in color, about 10 to 15 minutes. Serve a whole eggplant per person.
SPINACH STUFFED MUSHROOMS
A recipe I put together for a bridal shower. Everyone enjoyed them and I hope you will too
Provided by farmgirl
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Brush 30 cups in muffin pans lightly with olive oil. Brush the remaining olive oil onto the mushrooms on all sides, and place them gill-sides-up into the muffin cups.
- Bake the mushrooms in the preheated oven until just tender, about 12 minutes. While the mushrooms are baking, beat the egg, salt, and garlic in a mixing bowl. Stir in the drained spinach, 1/4 cup Parmesan cheese, Gouda cheese, mozzarella cheese, and bread crumbs until evenly blended.
- Remove the mushrooms from the oven, and drain off any accumulated juice. Fill the mushroom caps with the spinach mixture, and replace into the muffin pan. Sprinkle the mushrooms with the remaining 1/4 cup Parmesan cheese.
- Return to the oven, and bake until the stuffing is hot and golden brown, about 10 minutes.
Nutrition Facts : Calories 41.5 calories, Carbohydrate 1.9 g, Cholesterol 9.1 mg, Fat 3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 129.1 mg, Sugar 0.6 g
SPINACH STUFFED CHICKEN BREAST
This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.
Provided by JERSEYGIRL_CHELL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
- Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
- Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.7 g, Cholesterol 113.4 mg, Fat 20.5 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 564.7 mg, Sugar 0.4 g
SPINACH & CHEESE STUFFED EGGS
Make and share this Spinach & Cheese Stuffed Eggs recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Remove yolks from the eggs and mash, Combine with the finely chopped spinach, cheese, nutmeg,dash of pepper Stir in the milk& mayo, mix well.
- Spoon a well rounded tbsp of the mixture into each half egg, cover& chill until serving (up to 24 hours).
SPINACH-STUFFED EGGS
Make and share this Spinach-stuffed Eggs recipe from Food.com.
Provided by Hey Jude
Categories Lunch/Snacks
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut eggs in half lengthwise; remove yolks and reserve.
- Blend together cream cheese, Parmesan cheese, sour cream, green onions, reserved yolks, seasoned salt and pepper; stir in spinach and mix well.
- Spoon or pipe into egg white halves and garnish with chives.
- Cover and refrigerate until firm, about 1 hour; serve cold.
Nutrition Facts : Calories 135.6, Fat 10.1, SaturatedFat 4.6, Cholesterol 225.1, Sodium 146.5, Carbohydrate 2.2, Fiber 0.8, Sugar 0.8, Protein 9.1
BAKED EGGS IN CREAMY SPINACH
"Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka," says Michael.
Provided by Michael Symon : Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350˚ F.
- Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
- Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.
SPINACH DEVILED EGGS
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 2 dozen eggs
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a large saute pan over medium heat. Add spinach and cook, tossing occasionally, until wilted and starting to look dry, about 5 minutes. Transfer spinach to paper towels, and squeeze out excess liquid.
- Place spinach and mayonnaise in a food processor, and blend until very smooth. Pass through a fine sieve, and discard solids. In a clean food processor bowl, pulse spinach mixture, mustard, yolks, and remaining 1 tablespoon oil. Add salt and pepper, and pulse to combine.
- Transfer mixture to a large piping bag fitted with a 1/2-inch star tip, and pipe filling into each egg-white half. Alternatively, spoon filling into whites. Garnish each with a small sprig of chervil or thyme, and serve immediately.
CHEESY SPINACH-STUFFED SHELLS
This is my own personal recipe. I'm very proud of it because I am still a beginner cook and it was the first recipe I created. You can adjust it to your liking by doubling the spinach or adding some meat. -Laci Hooten, McKinney, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water., Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until vegetables are tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly., In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top., Bake, covered, until heated through, 40-45 minutes. Uncover; sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.
Nutrition Facts : Calories 313 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 642mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
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