SAUTEED SPINACH WITH BACON AND ONIONS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy.
STEAK AND PIGEON PIE
Provided by Moira Hodgson
Categories dinner, main course
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Remove the rind from the bacon and cut the bacon into thin strips. Brown in a heavy casserole, remove with a slotted spoon and drain on paper towels.
- Add the pigeon, brown lightly and drain on paper towels. Add the beef strips, brown and remove to drain.
- Carefully brown the vegetables without burning and remove. Stir in the flour, cook for half a minute (without burning), and then add the stock, wine and tomato puree. Bring to boil, scraping up the coagulated cooking juices in the bottom of the casserole.
- Return the meat and vegetables to the casserole, along with the garlic, thyme and parsley. Season to taste with salt and pepper.
- Cover and cook until tender, about 2 to 2 1/2 hours. (This dish may be cooked on top of the stove or in a preheated 300-degree oven.) Allow to cool and skim off any fat that may have risen to the surface.
- Saute the mushrooms in the butter and set aside. Add to the pie filling. Taste and adjust the seasonings.
- Preheat the oven to 400 degrees.
- Roll out the pie crust so that it is large enough to cover a 7-cup pie dish - 9 inches across. Turn the filling into the pie dish and cover with the pastry. Brush with the beaten egg and make a few small slashes in the pie lid to allow steam to escape. Bake for approximately 20 to 30 minutes, or until the meat is bubbling and hot and the pastry is cooked.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 21 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 834 milligrams, Sugar 6 grams, TransFat 0 grams
BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA
These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!
Provided by Kitty KaBoom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
- Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
- Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
- Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.
Nutrition Facts : Calories 600.6 calories, Carbohydrate 7.5 g, Cholesterol 133.5 mg, Fat 43.2 g, Fiber 1.9 g, Protein 44.5 g, SaturatedFat 15.1 g, Sodium 1078.5 mg, Sugar 0.7 g
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