Here is a recipe that you absolutely must have, classic steakhouse creamed spinach! It's been served in the best steakhouses for years with good reason, it's incredible and it's complementary to a good steak! So now you can make it at home, I served it at Christmas time with Filet Mignon with Bordelaise sauce and everyone loved it! Very few ingredients, but good ones! Butter, cream, fresh parmesan, shallot, fresh spinach, S&P and a dash of nutmeg! It's not low cal however, it's creamy, and rich and earthy, true unbridled decadence!
Author: Ruth Guerri
Recipe type: Sides
Serves: 6
Ingredients
3 pounds of fresh spinach, large stems discarded (3 -1lb bags)
1 teaspoon of olive oil
1 shallot, minced
1 cup of heavy cream
4 - 5 Tbs of unsalted butter
⅓ cup of freshly grated Parmesan cheese
large pinch of nutmeg (1/8 tsp)
1 tsp of kosher salt
½ tsp of freshly ground black pepper
Instructions
Heat a very large saucepan or stockpot, add 1 lb of the spinach along with a drizzle of water, about 1 Tbs, cook over moderately high heat, stirring often, just until it wilts about 5 minutes. Transfer the spinach to a colander and squeeze out the moisture Repeat this process and cook the other 2 bags, then place the spinach on a cutting board and chop with a sharp knife, then add it back to the stockpot
Heat the oil in a large saucepan. Add the shallot and cook over moderate heat, stirring, until golden, 3 - 4 minutes. Add the cream; cook until reduced by half, 5 - 6 minutes. Add the butter and stir to incorporate. Stir in the Parmesan, nutmeg and the salt & pepper, cook over low heat for 2 minutes. Taste and add more salt if needed. Now just stir this into the spinach and cook through for another minute.All done, enjoy!
3.5.3226
Baked Apples
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Ruth Guerri
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Sometimes, the simpler the better! These baked apples are so easy to put together with just a few ingredients. They're stuffed with brown sugar, cinnamon, walnuts and dried cranberries, baked and basted with their luscious juices. Delish alongside pork, but amazing as a dessert with a scoop of ice cream on top! See my notes for the best apples to use, not all apples will hold up during the long baking time.
Author: Ruth Guerri
Serves: 4
Ingredients
4 baking apples (see note at bottom)
¼ cup of dark bown sugar
1 tsp of cinnamon
¼ cup of chopped pecans or walnuts
¼ cup of dried cranberries or currants
1 Tbs of butter, cut into 4 even pieces
¾ cup of boiling water for the baking dish
Instructions
Start by stirring together the brown sugar, cinnamon, nuts and cranberries in a small bowl.
Preheat the oven to 350 degrees. Core the apples and peel a strip around the top. If the apples don't sit straight, cut a sliver from the bottom to even them out. Place the apples in a baking dish.
Stuff the apples with the brown sugar mixture, pushing down with your finger to pack it and place one piece of butter on top of each apple.
Pour the boiling water in the baking dish and bake for 50 - 60 minutes or until the apples are tender but not mushy, baste with the cooking liquid 2 or 3 times while baking.
And that's all folks! Easy and scruptious, spoon that luscious juice over the apples and serve, needless to say they're delish with vanilla ice cream!
Notes
Some apples completely fall apart when baked whole, Granny Smith's included. I used Koru New Zealand apples in this recipe, other varieties that work well are: Empire, Honeycrisp, Jonathan, Rome and Braeburn.
3.5.3251
Perfect Deviled Eggs
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Ruth Guerri
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My hens keep laying, the eggs keep coming and so do the deviled eggs! I love this recipe for these little gems!
Ingredients: Makes 1 dozen deviled eggs
• 6 eggs
• 2 Tbs of mayo
• 1 tsp of Dijon mustard
• 1/8 tsp of salt
• a few grinds of black pepper
• 3 teaspoons of pimentos
• 2 Tbs of chopped celery
• 2 Tbs of fresh chives, chopped
• Dash of paprika for sprinkling on top
Directions:
Place eggs in a saucepan covered with water (1 inch over the top of the eggs) Bring to a boil, remove from heat, cover and let rest for 12 minutes. Run under cold water.
Peel the eggs (I peel mine under running water) and cut in half, lengthwise. Scoop out the yolks into a bowl, mash with a fork.Add the remaining ingredients, mix well. Taste and add more salt if needed. Spoon the filling into the eggs and sprinkle with a little paprika.Refrigerate for at least an hour before serving! Yum!
So old-fashioned and delicious! Garden fresh tomatoes and green beans are simmered with onion, garlic, basil, oregano and wine or chicken broth until perfectly cooked and the flavors are married! This is worth a trip to the farm stand, use fresh herbs also if you can!
Author: Ruth Guerri
Recipe type: Sides
Serves: 4
Ingredients
2 tsp of oil or butter
1 small onion, sliced
2 cloves of garlic, minced
2 cups of fresh chopped tomatoes
12 oz of fresh green beans, trimmed
1 tsp of kosher salt
½ tsp of pepper
1 tsp of sugar
2 Tbs of freshly chopped basil
2 Tbs of oregano leaves
¼ cup of chicken stock, red wine, white wine, or water
¼ cup of chopped parsley for serving - optional
Instructions
Add 2 tsp of oil or butter to a large heavy pot, add in the onion and cook for 3 - 4 munutes until it begins to soften, then add the garlic and saute 1 minute.
Now, add in the green beans, tomatoes, salt, pepper, sugar, basil, oregano, and wine, stir until well combined.
Cover and cook for 15 minutes, uncover and cook another 10 - 15 minutes until most of the moisture is absorbed and the beans are tender, taste and add more salt if needed. Sprinkle in fresh parsley and serve!
This is the best squash recipe I've ever had! Yellow squash, zucchini and red onion are drizzled with a simple marinade of olive oil, garlic and white wine vinegar, then grilled to perfection! The last step is to add the feta cheese and drizzle over more marinade, you won't believe how good this is and how easy!
Author: Ruth Guerri
Recipe type: Sides
Serves: 4
Ingredients
½ cup of extra virgin olive oil
3 garlic cloves, smashed and finely chopped
¼ cup of white wine vinegar
1 tsp of sugar
6-7 yellow squash and or zucchini, medium sized
1 large red onion
salt
pepper
8 oz of feta cheese
Instructions
Prepare a grill for medium-high heat and lightly oil the grate
Whisk together the olive oil, garlic, vinegar, and sugar.
Now, cut the squash and zucchini in half lengthwise, then cut the onion into thick slices.
Place the squash and onion on a rimmed baking sheet and drizzle with about ⅓ of the marinade and season generously with salt and pepper.
Time to grill, place the squash on the grate, put the lid on and grill for 3 minutes or until grill marks appear, then turn over and grill for 3 more minutes or until tender, test it with a skewer or fork.
Remove from the grill and place them on the baking sheet. Now place the onion on the grate and grill for about 5 minutes, turning frequently until they are charred around the edges.
Remove and add them to the squash.
Sprinkle everything with feta and drizzle over the remaining marinade. Serve right away, enjoy!
A perfect side for roasted meats! Savory, tender roasted potatoes and spinach, full of flavor from herbs, shallot and garlic!
Ingredients: Serves 4
8 new red potatoes, cut into quarters
2 Tbs of olive oil
2 Tbs of butter
1 shallot, minced
3 garlic cloves, smashed and chopped
1 Tbs of fresh rosemary leaves
2 Tbs of fresh parsley, chopped
2 tsp of fresh thyme leaves
1 tsp of kosher salt
1 tsp of freshly ground black pepper
1 tsp of paprika
2 large handfuls of fresh spinach, tear big leaves in half
Directions:
Preheat oven to 400°
Place the quartered potatoes in a 9 x 13 casserole dish,
Heat the butter and oil in a small skillet over medium heat, add in the shallot, garlic and the herbs, saute for 2 minutes. Pour over the potatoes, then sprinkle on the salt, pepper and the paprika, stir well to coat the potatoes evenly. Bake for 35 – 40 minutes, or until fork tender. Remove from the oven and add in the spinach, stir, return to the oven for just a few minutes until the spinach wilts.That’s it! Quick, easy and so flavorful!
Slow Cooker Mushrooms
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Ruth Guerri
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These utterly delicious mushrooms could not be any easier to make. Your slow cooker does all the work! The flavor is extraordinary! These make a perfect side for steak, but I love them so much I could eat them for dinner with warm crusty bread!
Author: Ruth Guerri
Serves: 8 - 10
Ingredients
4 lbs of mushrooms, button, creminis or a combination
1 onion, chopped
6 cloves of garlic, chopped
1 cup of beef broth
1 cup of dry red wine
2 Tbs of Worcestershire sauce
2 tsp of kosher salt
1 tsp of black pepper
6 Tbs of butter
½ of chopped fresh parsley
Instructions
Degree of difficulty is 0! Just add all ingredients (except the parsley) into a crockpot and cook on high for 3 hours or on low for 5 hours, stir occasionally.
Add in the parsley near the end of the cooking time. You’ll have extra sauce, don’t throw that out, it’s really good on pasta!
Notes
Feel free to add your favorite herbs to these mushrooms, thyme, rosemary, basil, oregano, all good choices!
This is my favorite cranberry dish ever, so much better than plain cranberries. It is absolutely delicious with apples, orange & lemon zest, raisins and walnuts and sweetened with dark brown sugar! I make it every Thanksgiving and everyone loves it! It can be made days ahead, even up to a week and that’s what we need during this busy time!
Ingredients:
Makes 4 1/2 Cups
• 1 bag of fresh cranberries, rinsed
• 1- 3/4 cup of white sugar
• 1 cup of water
• 1 small orange, zest and juice
• 1 small lemon, zest and juice
• 1 Granny Smith apple, peeled, cored and chopped
• 1 tsp of vanilla extract
• 1/4 cup of dark brown sugar
• 3/4 cup of raisins
• 3/4 cup of walnuts or pecans, chopped
Directions:
In a 4 qt saucepan, combine cranberries, sugar and water. Cook over medium heat for 5-10 minutes until cranberries begin to pop, stirring occasionally. Turn the heat off.
Meanwhile, into a small bowl, zest the orange and lemon, then squeeze the juice into the cranberries, along with the apple, vanilla, brown sugar and zests. Turn the heat back on to low and cook for 15 minutes.
Remove from the heat and stir in the raisins and nuts. Let cool, then cover and refrigerate. All done!
Roasted Beet Salad with Warm Goat Cheese
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Ruth Guerri
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I know that you think beets may not be your favorite, but…these are garden fresh beets, roasted, sweet and earthy, then tossed with an exquisite dressing and served with warm, panko encrusted goat cheese and toasted walnuts! It really is a flavor explosion! If any beet recipe will convert you, this is it!
Ingredients: Makes 2 entree salads or 4 side salads
3 medium or 4 small fresh beets
3-4 tsp of olive oil
3 oz of baby spring mix lettuce
3/4 cup of chopped cucumber
4 green onions, white and pale green parts, chopped
1/3 cup of toasted walnuts
4 Tbs of Balsamic vinegar
1 Tbs of honey
1 Tbs of chopped shallot
1 tsp of Dijon mustard
1 heaping tsp of fresh Tarragon, chopped
1 tsp of kosher salt
1/2 tsp of freshly ground black pepper
1/2 cup of extra virgin olive oil
Directions:
Preheat oven to 375°
Cut the greens off of the beets, close to the stem, wash and dry them. Place each beet in the middle of a square piece of foil and drizzle with a little olive oil, coating the entire beet.Fold the sides up around the beet and seal. Place on a foil lined baking sheet. Bake for 50 – 60 minutes or until tender, test with a skewer or a paring knife, unwrap the packages and let cool just enough to handle.While the beets are cooling, make the dressing: I always use a jar with a lid, just add in the balsamic vinegar, honey, shallot, mustard, tarragon and the salt & pepper. Put the lid on and shake, then add in the olive oil and shake again.Remove the beets from the foil and place on a cutting board covered with parchment. (so it doesn’t stain) Cut the beets in thick slices and then cut the slices in fourths or in bite sized pieces, place in a bowl and pour in enough dressing to coat all of the beets, let them sit for 20 minutes or so to absorb the dressing.Next place the panko in a small bowl and cut your goat cheese into 4 equal rounds. Coat the cheese with the panko, pressing it in with your fingers and place on a small baking sheet or if you do this early in the day, refrigerate until ready to bake.Bake the goat cheese for 4 minutes at 375°. Then I usually pop mine under the broiler for a minute or two for more color.
Time to assemble the salad, place the greens, cucumber and onion in a large bowl, pour in the remaining dressing and toss.Arrange the greens on your salad plates and arrange the beets on top, then sprinkle on the walnuts and place the warm goat cheese on the top! Serve with some crusty bread! I know you’ll adore this!Note to cooks: To toast the walnuts, just place then in a dry skillet over medium heat and cook for about 5-6 minutes, stir frequently.
Outstanding recipe for Mexican pintos, simmered low and slow with a smoked ham hock and a boat load of Mexican flavors! This will surely be a favorite! Serve with my shredded Mexican beef!
Ingredients: Serves 10 – 12
2 lbs of dried pinto beans
1 smoked ham hock
1 large onion, chopped
5 cloves of garlic, smashed and chopped
1 can of diced tomatoes with their juices (14.5 oz)
1 jalapeno pepper, finely chopped
1 Tbs of chili powder
1 Tbs of cumin
1 tsp of salt
1 tsp of pepper
2 cups of beef broth
1/4 cup of fresh cilantro, chopped *optional
Directions:
Place the dried beans in a large pot, cover with water and bring to a boil. Turn the heat off, cover and let sit for 1 hour, then drain.
Add the beans back to the pot with the remaining ingredients, cover partially, cook for 3 hours or until beans are tender. Stirring occasionally. If it looks like you need more liquid, just add a little water.Remove the ham hock. If you like, stir in about 1/4 cup of fresh chopped cilantro at the end. These beans are great to make the day before and reheated gently before serving. Enjoy!
Mexican Corn Bread
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Ruth Guerri
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Mexican cornbread extraordinaire! Moist, savory, cheesy and just perfect with Mexican shredded beef and Mexican Pintos! Super easy to whip up! Bake in a large cast-iron skillet if you have one.
Ingredients: Serves 12
1 Tbs of butter
1 onion, finely chopped
1/2 of a red or green bell pepper, finely chopped
1 jalapeno pepper, finely chopped
3 cloves of garlic, minced
3 eggs
1 cup of sour cream
1 can of creamed corn (14.5 oz)
1 can of green chilis, drained (4.5 oz)
2 cups of shredded Monterey jack or cheddar/jack cheese
2 boxes of jiffy cornbread mix (8.5 oz)
1/3 cup of vegetable or canola oil
1 tsp of salt
1/2 tsp of pepper
2 tsp of sugar
Directions:
Preheat oven to 350°
Heat 1 Tbs of butter in a large skillet, cast iron if you have one, cook the onion, bell pepper and jalepeno pepper for 3 minutes, add in the garlic, cook 1 more minute. Set aside and let cool down.In a large bowl, add in the eggs, breaking them up with a whisk, then whisk in the sour cream. Add in the remaining ingredients, stir well to combine.Then, stir in the cooled down onion, pepper mixture. Pour into a greased 9 x 13 casserole dish or your cast iron skillet. Bake for 1 hour, let cool, then cut into 12 slices.
The combination of fresh beans, Pancetta, Gorgonzola and walnuts is out of this world! The cheese melts into the warm beans! Pick up some beautiful fresh beans at the farm stand and make this very simple but amazing side dish. It will become a family favorite! Pancetta is salt cured Italian bacon, you could also use thick cut regular bacon.
Ingredients: Serves 4
1 lb of fresh green beans, stems trimmed
7 of Pancetta or thick cut bacon, cut into small pieces
1 Tbs of butter
1 shallot, minced
1/3 cup of walnuts, toasted
2 1/2 oz of good Gorgonzola
1/2 tsp of kosher salt
1/2 tsp of freshly ground black pepper
Directions:
Cook the green beans in a large pan of salted water until crisp tender, about 4-5 minutes, bite into one to test, then run under cold water or plunge into a bowl of ice water to stop cooking.In a large skillet, saute the Pancetta over medium/high heat until browned and crispy, about 6 – 7 minutes, remove from the skillet and spoon out most of the grease.Add 1 Tbs of butter, and saute the shallot for a minute, add in the green beans and stir to coat. Then add in the salt and pepper, the toasted walnuts and the Pancetta, stir until well combined, turn the heat off and stir in the Gorgonzola. All done! I serve this rustic style, right from the iron skillet. Yum!Note to cooks: To toast the walnuts, simply place them in a dry skillet over medium heat and cook for about 5 minutes, stirring often, they will become fragrant when done.
Love, love, love this cranberry sauce. For years I have made my citrus version that is spectacular, this sauce has fresh pears and toasted walnuts. It's simmered with a cinnamon stick and the toasted walnuts are stirred in at the end. The marriage of flavors is simply perfect!
Author: Ruth Guerri
Recipe type: Sides
Serves: 10
Ingredients
2 bags of fresh cranberries, picked over
4 ripe pears, peeled and cut into ½ inch pieces
1 cup of water
1 cup of sugar
1 tsp of vanilla
1 cinnamon stick
1 cup of chopped walnuts, toasted
Instructions
In a large heavy saucepan, add in the cranberries, pears, water, sugar, vanilla, and the cinnamon stick.
Bring to a boil, then simmer for 15 minutes, until cranberries start to pop and the pears soften, remove from the heat, let cool at room temperature, then stir in the walnuts. Cover and refrigerate.
These savory, mouthwatering, spinach balls are my family's absolute favorite side! Spinach, stuffing, onion, garlic, eggs, butter, parmesan and thyme, rolled in little balls and baked until lightly browned! Incredible! There would be rioting in the woods if these weren't served at Thanksgiving and Christmas dinner! I usually make these the day before, then just bake them off.
Author: Ruth Guerri
Recipe type: Sides
Serves: 10
Ingredients
4 - (10 oz) boxes of frozen spinach, thawed and drained well
1 package of herb seasoned stuffing
2 large onions, chopped
1 cup freshly grated parmesan cheese
1 Tbs dried thyme
4 cloves garlic, minced
8 eggs, slightly beaten
1½ sticks unsalted butter, melted
2 tsp salt
1 tsp black pepper
Instructions
Mix all ingredients in a large bowl and chill for at least 1 hour or overnight.
Shape into golf ball sized balls. Place on a baking sheet and bake at 300 degrees for 35 - 40 minutes until lightly browned. Enjoy!