Tag Archives: spinach

Spinach Soufflé

We eat a lot of spinach. It’s one of our favorite vegetables. We eat sautéed spinach as a side with at least a few breakfasts, lunches, or dinners each week. As delicious as sautéed spinach is, sometimes we need a little variety.

So, in the excitement of all the holiday cooking, I decided to try my hand at spinach soufflé. How hard could it be, right? Honestly, it’s not that hard–if you have a mixer. I can whip egg white by hand, but the mixer makes it so much easier! The real trick, is patience. Be patient with your egg whites and you shall be rewarded. Give this recipe a try. You’ll see what I mean.

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Spinach, Bacon & Artichoke Dip

Whenever Heather and I go out to eat, whether for work, or the rare occasion that she and I actually take the time to go eat out rather than cook at home, we’re typically pretty hard pressed to find healthy appetizer options.  One of our favorites for the occasional treat (which we then regret) is every restaurant’s creamy spinach and artichoke dip.  This past weekend in preparation for having neighbors over, I decided to finally give this a shot, and I’m happy to report that it’s not as difficult as you might think to recreate without the dairy.

I do also want to take a quick second to celebrate that Heather and I were selected as the featured chefs for U.S. Wellness Meats for the month of July.  This was a great experience, and I think you will enjoy the recipes we put together for their blog.  Most of them are new, and we’ll cycle in step-by-step with photos here on the blog over time.  Please check out their great, grass-fed and pastured products and our write up! Continue reading

Spinach-Prosciutto Chicken Roulade

Sometimes, chicken thighs get old. So, we recently decided to mix things up a bit. Instead of baking or grilling, we thought, why not transform these regular thighs into a roulade? I’m sure more people would use breast meat, but we love thigh meat and it’s what we had in our freezer.

This seemingly delicate dish takes time but its actually very easy to make. The only tricky part (in my opinion) is pinning the roulades just right with the toothpicks. Thankfully, Brent was very successful with that part.

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