Salmon Tacos

 5-6 corn tortillas
7-10 oz salmon fillet
salt and pepper to taste
olive oil
1 garlic clove, minced

few handfuls of baby spinach
cilantro sprigs
canned corn, drained
cheese, shredded

Preheat oven to the lowest setting. Place tortillas on a baking sheet in the oven to warm.

Season salmon fillet on both sides with salt and pepper.

Heat oil in a skillet over medium heat. Add garlic and let sizzle about 1 minute.

Place salmon into the skillet and sear for 3-5 minutes or until it easily releases from the skillet. Flip over, turn heat to low, and cook another 3 minutes. It's ready when it flakes easily. Remove the salmon from the skillet.

Add the spinach and cilantro to the hot skillet and cook 2-3 minutes or until slightly wilted. Add in the corn and heat through.

Shred the salmon with two forks, then return to the skillet to heat through. 

Top warmed tortillas with salmon, greens, and corn. Add cheese if you want to. Quick and tasty meal!

Spinach & Artichoke Pizza

Garlic before roasting

1 garlic bulb
Olive oil, for drizzling
1 pizza crust dough (homemade or store bought)
2 Tbsp. olive oil
1/2 c. Parmesan, shredded, divided
2 c. mozzarella, shredded, divided
13 oz. can of artichokes, drained and chopped
1 c. fresh baby spinach

Preheat oven to 375 F.

Slice off the top of the garlic bulb so the cloves are exposed. Place in a pie dish, clove side up. Drizzle with olive oil. Cover with aluminum foil.

Before baking

Bake for 35 minutes.

While the garlic is roasting, spread your dough out on a pizza sheet.

When the garlic is done roasting, remove from oven and turn the heat up to 475 F.

In a small bowl, mash together 5-6 cloves of the roasted garlic. Pour in the 2 Tbsp. olive oil. Mix together. Spread onto the prepared pizza dough.

Sprinkle with 1/4 c. Parmesan and 1 c. mozzarella. Add the artichokes and spinach.

Ready to eat

Sprinkle with the remaining cheeses.

Bake 14-16 minutes or until the crust is golden and the bottom of the dough is cooked. Slice and serve.

Here is a link to the recipe I adapted: http://sallysbakingaddiction.com/2014/04/23/spinach-artichoke-white-cheese-pizza/

Asparagus & Spinach Quiche

Pie Crust (9 inch):
1 c. flour
1/2 tsp. salt

Pie Crust

1/3 + 1 Tbsp. shortening
3-4 Tbsp. cold water

Quiche Filling:
1/2 Tbsp. olive oil
15 spears of asparagus, cut into 1 inch pieces
5-8 oz. fresh baby spinach
salt and pepper
5 eggs
1 c. milk
1 c. feta, crumbled
1/4 c. mozzarella, shredded
1 tsp. chives

To make the pie crust: Mix the flour and salt in a medium bowl. Cut in the shortening with a pastry blender until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and can stick together.

Greens

Gather the pastry into a ball. Shape into flattened round. Wrap in plastic wrap and refrigerate for 30 minutes.

When the dough is ready, roll pastry on lightly floured surface into a circle larger than the pie plate. The crust needs to slightly fold over the sides when placed in the pie plate. Press the dough firmly against the bottom and side of pie plate. Just don't stretch it too much. Stick the pie plate with dough into the freezer while you make the filling.

Preheat oven to 375 F.

Cooling

To make the quiche filling: Heat the oil in a skillet over medium heat. Add in the asparagus and spinach. Cook until the asparagus gets tender, but don't over-cook it. Season with salt and pepper as it is cooking. The spinach will wilt.

Transfer the spinach to a colander, and press with a spoon or paper towel to get any liquids out. Set aside.

In a large bowl, whisk the eggs and milk together. Stir in the cheeses. Season with salt and pepper.

Remove the pie crust from the freezer. Place asparagus and spinach on the bottom of the crust. Sprinkle with the chives. Pour the egg mixture over the top of the greens.

Dinner is ready

Bake for 45 minutes or until the quiche is set and golden.

Let stand 10-15 minutes before serving.

I could not stop eating this quiche.

Here's a link to the recipe I adapted: http://www.twopeasandtheirpod.com/asparagus-spinach-feta-quiche/

I used good ol' Betty Crocker to make the pie crust.


 

Artichoke Spinach Dip

2 c. frozen chopped spinach, a little thawed
3 c. artichoke hearts, chopped
2 c. water
8 oz. cream cheese
1/2 c. sour cream
1/2 c. mayo
2/3 c. parmesan, grated
1 tsp. red pepper flakes
salt and pepper to taste
1 tsp. garlic powder, or more

Boil the spinach and artichokes together in the water until tender. Drain well.

Heat the cream cheese in the microwave about 30 seconds, or until soft. Stir into the spinach and artichokes.

Add the rest of the ingredients, then stir. Heat over low heat until the dip is hot throughout. Serve hot with crackers, tortilla chips, or bread.

Be careful. This is addicting.

Recipe courtesy of Kimberly Basilin

Spinach Artichoke Pasta Sauce

3 Tbsp. butter, separated

Spinach

2 cloves garlic, minced
10 oz. bag of baby spinach
13-15 oz. artichokes, drained and halved
1 1/2 Tbsp. flour
1/2 c. milk
Dash or two of cayenne pepper
Salt and pepper, to taste
Several dashes of red pepper flakes
1/2 c. parmesan cheese, grated
1 1/2 c. mozzarella cheese, grated
12 oz. cooked pasta (like penne)
Seasoned breadcrumbs, for topping

Sauce

Melt 1 Tbsp. butter in a skillet or pan. Add the garlic and spinach. Stir until the spinach is wilted, about 1 minute. Remove spinach and garlic from the pan, set aside.

Add another 1 Tbsp. butter to the same pan, and raise the heat to high. Add the artichokes, and stir around, about 1-2 minutes. Remove the artichokes from the pan, set aside.

Reduce the heat to low. Add the last Tbsp. of butter to the pan. When melted, add in the flour; whisk until combined. Pour in milk, whisk to combine. Let cook 3-5 minutes, or until the sauce starts to thicken. Add the parmesan, mozzarella, salt, pepper, cayenne, and red pepper flakes. Stir to melt the cheeses.

Spinach Artichoke Pasta Sauce

Add the artichokes to the sauce. Stir. Gently stir in the spinach and garlic. Add your cooked pasta to serving bowls. Pour the sauce on top. Toss to combine. Sprinkle each bowl with the breadcrumbs for crunch. So delicious!

Here's a link to the original recipe I adapted: http://thepioneerwoman.com/cooking/2012/10/spinach-artichoke-pasta/

Salmon with Spinach and Capers Cream Sauce

King salmon

1 large fillet of salmon, skinless
vegetable oil
salt and pepper, to taste
dill, garlic powder to taste
10 oz. bag of baby spinach
dash or two of coriander
dash or two of ground mustard
1/2-1 c. whipping cream, depending on how large your salmon is
2Tbsp. sour cream
1 tsp. lemon juice
4 tsp. capers, drained
2 Tbsp. cilantro, chopped

Salmon over spinach

Heat the oil in a large skillet. Season your salmon with salt, pepper, dill, and garlic on both sides, then cook in the skillet, about 5 minutes on each side. You can cover it to cook it quicker. It's done when it flakes easily. Remove to a plate.

Add the spinach to the skillet. Season with salt, pepper, dill, garlic, coriander, and ground mustard. Cover and let cook over medium heat for a minute or two, stirring occasionally. Spoon the spinach onto your serving plate, then top with the salmon.

Ready to eat!

Gently add the whipping cream and sour cream into the skillet over medium low heat. Add the lemon juice, capers, cilantro, and all of the spices you've been using. Heat through, do not boil. Spoon the sauce over the fish and spinach. Serve. Watch out for any bones that may be left!

Here's a link to the recipe I adapted: http://www.bbcgoodfood.com/recipes/5872/salmon-and-spinach-with-tartare-cream

Ricotta Pasta Sauce

I was just using up leftovers, and this delicious sauce was a result. Sorry for not accurate measurements. I just like to throw things together. Makes about 2 smallish servings.

2 Tbsp. butter
1-2 sprigs cilantro, chopped
2 c. baby spinach
garlic powder, to taste
dash of salt
black pepper, to taste
1 c. ricotta
Parmesan cheese
Hot cooked pasta

In a skillet or saucepan, melt the butter over medium low heat. Add the cilantro and spinach. Stir occasionally until the spinach cooks down. Add the garlic powder, salt, pepper, and ricotta. Turn the heat to low. Stir in the ricotta until it is smooth and blended in. Add a handful or two of Parmesan. Stir until the cheese is melted. Serve over hot pasta. You won't be disappointed.

Spinach and Feta Triangles

This recipe takes a little time, but it's worth it!

2 lb. English spinach

Spinach mixture

1/4 c. olive oil
1 onion, chopped
10 spring onions, sliced
1 tsp. dried dill
large pinch of ground nutmeg
1/3 c. freshly grated Parmesan
5 oz. crumbled feta cheese
3 oz. ricotta cheese (If I don't have ricotta on hand, I use more feta)
4 eggs, lightly beaten
1 1/4 oz. butter, melted
1 Tbsp. olive oil, extra
12 sheets filo pastry

Filo dough

Trim any coarse stems from the spinach. Wash the leaves thoroughly, roughly chop and place in a large pan with just a little water clinging to the leaves. Cover and cook gently over low heat for 5 minutes, or until the leaves have wilted. Drain well and allow to cool slightly before squeezing tightly to remove the excess water.

Small portion of mixture on dough

Heat the oil in a heavy-based frying pan. Add the onion and cook over low heat for 10 minutes, or until tender and golden. Add the spring onion and cook for a further 3 minutes. Remove from the heat. Stir in the drained spinach, dill, nutmeg, Parmesan, feta, ricotta, and egg. Season well.

Preheat the oven to 350 F (180 C). Grease two baking trays. Combine the melted butter with the extra oil. Work with three sheets of pastry at a time, keeping the rest covered with a damp tea towel. Brush each sheet with butter mixture and lay them on top of each other. Cut in half lengthwise.

Just before going in the oven

Ready to eat!

Spoon 4 Tbsp of the filling on an angle at the end of each strip. Fold the pastry over to enclose the filling and form a triangle. Continue folding the triangle over until you reach the end of the pastry. Put the triangles on the baking trays and brush with the remaining butter mixture. Bake for 20-25 minutes, or until the pastry is golden brown.

From The 1000 Best Recipes