Best Spicy And Sweet Spinach Recipes

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SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING



Sweet and Spicy Honey-Glazed Grilled Chicken with Spinach Salad and Pantry Dressing image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 1/2 pounds chicken (I'm using thighs)
1 tablespoon olive oil
1 teaspoon favorite spice mix (I'm using Old Bay)
Kosher salt and freshly ground pepper
2 tablespoons honey (I'm using wildflower)
2 tablespoons mustard (I'm using sweet and spicy brown mustard)
2 tablespoons soy sauce
1 pound leafy greens (I'm using baby spinach)
One 14-ounce can beans, rinsed and drained (I'm using chickpeas)
1/2 cup sliced red onion
4 strips bacon, diced
1/4 cup vinegar (I'm using white wine vinegar)
1 tablespoon honey (I'm using wildflower)
1 tablespoon mustard (I'm using sweet and spicy brown mustard)
Leftover ketchup in the container (or about 1 tablespoon ketchup)

Steps:

  • For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
  • Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
  • Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
  • Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
  • For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
  • Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
  • Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
  • Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.

SPINACH AND CITRUS SALAD WITH SWEET AND SPICY PECANS



Spinach and Citrus Salad with Sweet and Spicy Pecans image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 15

3 cups fresh spinach, washed and dried, cut into chiffonade
2 green onions, chopped
1 orange, supremed and halved
1 tablespoon butter
1/2 teaspoon sugar
1/2 cup pecan halves
1 teaspoon dried rosemary
1/4 teaspoon cayenne
Salt and freshly ground black pepper
Citrus Dressing, recipe follows
1 teaspoon Dijon mustard
2 tablespoons orange or grapefruit juice (or a combination)
3 tablespoons canola oil
1 tablespoon olive oil
Salt and freshly ground black pepper

Steps:

  • Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.
  • In a small bowl, add all the ingredients and whisk until emulsified.

SPICY CHICKEN BARLEY SOUP WITH SWEET POTATOES AND SPINACH



Spicy Chicken Barley Soup With Sweet Potatoes and Spinach image

Make and share this Spicy Chicken Barley Soup With Sweet Potatoes and Spinach recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 2h

Yield 8 serving(s)

Number Of Ingredients 19

3 tablespoons extra virgin olive oil
1 Spanish onion, chopped
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon sweet paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon chili powder
1/4 teaspoon ground coriander
1/4 teaspoon fresh ground black pepper
cayenne, a pinch
1 tablespoon tomato paste
3 garlic cloves, chopped
6 cups low sodium chicken broth
1 cup pearl barley, rinsed well
1 sweet potato, peeled and diced
12 ounces boneless skinless chicken breasts, cut into bite-size pieces (or thigh)
5 ounces Baby Spinach
1/2 cup chopped fresh cilantro or 1/2 cup mint
1 tablespoon fresh lemon juice
lemon wedge, for serving

Steps:

  • Heat the oil in a large soup pot over high heat.
  • Add the onion and salt and saute until limp, about 3 minutes.
  • Add all the spices and saute until fragrant, about 2 minutes.
  • Add the tomato paste and saute for another minute, until darkened but not burned (if the tomato paste looks too dark too quickly, lower the heat).
  • Add the garlic and continue to saute for 1 minute longer.
  • Return the heat to high if you lowered it, then add the broth, 2 cups water, and the barley to the pot.
  • Bring to a boil and let simmer for 30 minutes.
  • Add the sweet potato and continue to cook until the barley and sweet potato are soft, about 30 minutes to an hour more, adding more water to the pot if necessary (it should not get too thick).
  • Add the chicken, partially cover the pot, lower the heat to med-low, and simmer for 10 minutes.
  • Add the spinach and cilantro to the pot and continue simmering until the spinach is wilted, about 5 minutes longer.
  • Stir in the lemon juice and more salt if desired.
  • Serve garnished cilantro and lemon wedges.

Nutrition Facts : Calories 238.7, Fat 7.7, SaturatedFat 1.4, Cholesterol 27.2, Sodium 365.2, Carbohydrate 28, Fiber 5.3, Sugar 2.1, Protein 16.3

PORT WINE SPINACH SALAD WITH SWEET AND SPICY PECANS



Port Wine Spinach Salad With Sweet and Spicy Pecans image

Originally created for RSC #10. Nuts and dressing may be prepared ahead of time. You can use all balsamic vinegar for the dressing and skip the lemon, if you desire. If you want to take the bite out of the onions or shallots, you can let them sit in the dressing for about half an hour before serving.

Provided by Maito

Categories     Spinach

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup port wine
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
1/2 cup pecans or 1/2 cup walnuts
1 tablespoon confectioners' sugar
1 teaspoon canola oil
1/8 teaspoon salt
1/8 teaspoon cinnamon (or more)
1/4 teaspoon cayenne pepper
12 cups spinach or 12 cups baby greens, this dressing sticks better to soft lettuces
2 apples, cut into thin wedges (I like to use pink ladies) or 2 pears, cut into wedges
1 ounce blue cheese, cut into pieces (or more)
1/4 red onions, cut into eighths and sliced (optional) or 1 -2 shallot, minced (optional)

Steps:

  • To make dressing, reduce port wine to 3 tablespoons.
  • Transfer port syrup to another container, and whisk in balsamic vinegar, lemon juice, and olive oil. Dressing may be made in advance, and re-whisked before serving.
  • Bring water to a boil in a medium pot. Using a strainer or sieve, dip nuts in boiling water for one minute (this removes some of the bitterness).
  • Transfer nuts to a bowl and immediately sprinkle with sugar. Mix until all of the sugar is melted.
  • Heat canola oil on medium high heat in a nonstick pan. Sauté nuts for a few minutes. The nuts will become sort of candied.
  • Scatter nuts on a plate and sprinkle with spices. Toss to coast. Stir occasionally as nuts are cooling. Nuts may be kept for up to one week.
  • Toss spinach with dressing, and arrange apples, red onions, nuts, and blue cheese over the salad.

Nutrition Facts : Calories 393.8, Fat 23.6, SaturatedFat 3.7, Cholesterol 5.3, Sodium 250.3, Carbohydrate 29, Fiber 5.6, Sugar 17.7, Protein 5.8

CHILLED UDON WITH SWEET-AND-SPICY CHICKEN AND SPINACH



Chilled Udon with Sweet-and-Spicy Chicken and Spinach image

Categories     Chicken     Poultry     Freeze/Chill     High Fiber     Spinach     Noodle     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

2 to 3 tablespoons finely grated fresh ginger
1 1/2 lb boneless skinless chicken breast halves
1/3 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
1 teaspoon Asian chile paste with garlic
2 teaspoons Asian sesame oil
12 oz dried or 16 oz fresh udon noodles
6 cups baby spinach, coarse stems discarded
Garnish: julienne scallions and toasted sesame seeds

Steps:

  • Press or squeeze ginger using a fine sieve or cheesecloth until enough juice is extracted to measure 1 tablespoon.
  • Heat a well-seasoned large ridged grill pan over high heat until hot. Pat chicken dry and season with salt and pepper. Mix together soy sauce, mirin, ginger juice, chile paste, and sesame oil. Set aside 1/2 cup of soy mixture and toss remainder with chicken.
  • Grill chicken until just cooked through, 4 to 5 minutes on each side. When cool enough to handle, tear into bite-size pieces.
  • If using dried noodles, cook in a large pot of boiling water until al dente, about 12 minutes. Stir in spinach during last minute of cooking. (If using fresh udon, add noodles and spinach simultaneously to boiling water and cook 10 to 20 seconds total.) Drain noodles and spinach and trans-fer to a bowl of ice and cold water. When cold, drain well in a colander.
  • Toss noodles and spinach with reserved soy mixture in a large bowl.
  • Serve noodles and spinach topped with chicken.

SPICY AND SWEET SPINACH



Spicy and Sweet Spinach image

I came up with this recipe after needing to cook a huge bunch of fresh spinach. It's flavorful!

Provided by summer_aggies00

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 6

Number Of Ingredients 6

1 tablespoon olive oil
3 cloves garlic, minced
1 pound fresh spinach
1 teaspoon dried red pepper flakes
salt and ground black pepper to taste
⅓ cup golden raisins

Steps:

  • Heat olive oil in large skillet over medium-high heat; stir in the garlic and cook until just beginning to brown. Add the fresh spinach and stir to coat with the oil. Season with red pepper flakes, salt, and ground black pepper. Cover the skillet and cook for 4 to 5 minutes. Pour in a little bit of liquid (water or broth) if your skillet seems dry. As the spinach cooks, it will wilt and reduce in size. Once the spinach is cooked through, add raisins and stir for 1 more minute, until heated through.

Nutrition Facts : Calories 68.8 calories, Carbohydrate 10.8 g, Fat 2.7 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 61.3 mg, Sugar 5.8 g

SPICY AND SWEET SPINACH [12]



SPICY AND SWEET SPINACH [12] image

Categories     Fruit     Leafy Green

Yield 6 Servings

Number Of Ingredients 6

1 tablespoon olive oil
3 cloves garlic, minced
1 pound fresh spinach
1 teaspoon dried red pepper flakes
salt and ground black pepper to taste
1/3 cup golden raisins

Steps:

  • Heat olive oil in large skillet over medium-high heat; stir in the garlic and cook until just beginning to brown. Add the fresh spinach and stir to coat with the oil. Season with red pepper flakes, salt, and ground black pepper. Cover the skillet and cook for 4 to 5 minutes. Pour in a little bit of liquid (water or broth) if your skillet seems dry. As the spinach cooks, it will wilt and reduce in size. Once the spinach is cooked through, add raisins and stir for 1 more minute, until heated through.

SPICY AND SWEET SPINACH



SPICY AND SWEET SPINACH image

Categories     Leafy Green

Yield 6 Servings

Number Of Ingredients 6

1 tablespoon olive oil
3 cloves garlic, minced
1 pound fresh spinach
1 teaspoon dried red pepper flakes
salt and ground black pepper to taste
1/3 cup golden raisins

Steps:

  • Heat olive oil in large skillet over medium-high heat; stir in the garlic and cook until just beginning to brown. Add the fresh spinach and stir to coat with the oil. Season with red pepper flakes, salt, and ground black pepper. Cover the skillet and cook for 4 to 5 minutes. Pour in a little bit of liquid (water or broth) if your skillet seems dry. As the spinach cooks, it will wilt and reduce in size. Once the spinach is cooked through, add raisins and stir for 1 more minute, until heated through.

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