I make this every year for our good friends Thanksgiving party. It is always a hit! Recipe courtesy Food Network.
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
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Turkey Day Recipes
I realize last New Meal Monday was chicken….so I hesitate to tell you of another wonderful chicken dish; however this one is so incredibly good, so incredibly easy—I will never cook a whole chicken again the same! Have your attention?? Huh, Huh…I know, it’s chicken, and it’s Monday….but I PROMISE this doesn’t disappoint and you will be hailed as “QUEEN MOTHER OF JUICY CHICKEN”—we’ll even make you a crown ;)
So here is what you need…
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (mine was about 5.5 lbs)
1 cup chopped onion
Make friends with your chicken, rinse him, take out the sack of giblets, and place on paper towels. Pat dry.
Combine all spices. And rub all over chicken. On both sides. I use a rubber glove, that is just how I roll when I need to touch raw chicken.
Cut up the onion into slices. Place in a crock pot.
Placed the rubbed down chicken on top of the onions. Cover and set to low and cook for 5 hours. Don’t open, don’t check—just trust your crock pot and let it cook!
You will have the most juicy, tasty, succulent chicken you have ever had!
Seriously the easiest recipe I have ever cooked!
Be inspired to be clever :)
See me today here…
I remembered this recipe today that I read on Frou Frou Decor
We are carving our pumpkins and praising the Lord it didn’t look like this one
From the Kentucky State Fair….it was scary big! I think 800 lbs….
Our pumpkin seeds are in the oven—we followed Frou Frou Decor recipe….and used 1T melted butter, 1T oil, a dash of soy sauce, Garlic powder, pepper, cayenne and a bit of Lawrys season. They smell fabulous!!!
Be inspired to be clever ;)
We love this dish in our house—but I rarely make it (in the traditional sense, that is). Traditional Cordon Bleu is typically very dry by the time you finish the process. The chicken is usually pounded super thin, ham and Swiss in the center, then breaded, then outside is pan fried—then you cook it—plus I haven’t even talked about the sauce!! First of all—who has the time to pound, roll, bread and then bake—(cue crickets chirping…) –no one right! So I adapted this recipe a bit to suit the people who have better things to do–other than pound, roll, bread and bake =)
Here is what I came up with–and it is a sure hit in my family! I made 2 large chicken breast which is plenty for all of us to share. If you cook four–just double what I do. Enjoy!
1/2 C heavy cream
1/4 cup chicken stock (or drain chicken soup ;)
Tsp of parsley, and oregano.
Pinch of salt, pepper and red pepper flakes
2T olive oil
2 large chicken boneless breast
4 slices deli ham
4 slices swiss cheese
Small saucepan– on low combine1/2 Cup heavy cream with 1/4 cup chicken stock along with tsp each of parsely and oregano. Add salt and pepper to taste and a pinch of red pepper flakes. Simmer gently (low) till thicken a bit.
Heat a larger skillet with olive oil. 2T medium/high heat.
Get your chicken breast. Place on wax paper (if you want to, just makes clean up easier) and pound just a bit. Just so they are uniform in size–they will cook evenly that way. Dry the chicken with a paper towel and sprinkle with salt and pepper.
Place chicken in heated pan and let brown on one side (about 5 minutes) Flip them and let the other side brown. Heat should be medium.
Chicken should be close to done. Place 2 slices of ham and 2 slices of swiss cheese on each piece of chicken. Heat should be med/low. Cover and let melt (3 minutes or so)
The little piece on the corner was left plain (and so sad looking huh!) for my son who would rather eat all toppings separate (that is just how he rolls…) Plate your chicken and pour on sauce!
Would have taken a pic of the final product—but we ate it! We ate this with spinach and brown rice. Hope this inspired you to be clever in your kitchen tonight ;