Posts Tagged ‘spinach recipe’

Tasteful Tuesday: Chicken Saltimbocca With Spinach & Potatoes

Tuesday, January 23rd, 2018

We recently tried this recipe from The Kitchn and had to pass it along. You can watch the video below or keep scrolling for a text version of the ingredients and directions (with some of our modifications).

What you’ll need:

  • 1 pound chicken breasts, cut lengthwise into halfs
  • 2 teaspoon dried sage (fresh tastes best)
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • Chicken Saltimbocca With Spinach & Potatoes Recipe3 tablespoons olive oil, divided
  • 12 ounces small potatoes (red or white),
    cut into 1/4-inch-thick rounds
  • 1 (6-ounce) bag spinach
  • 1 clove garlic, minced
  • 6 thin slices prosciutto
  • 6 ounces fontina cheese, shredded


  1. Pat the chicken with paper towels, then season both sides with the sage, 1/2 teaspoon of the salt, and pepper.
  2. Heat 2 tablespoons of the oil in a 10-inch or larger cast iron skillet over medium-high heat until shimmering. Add the chicken in a single layer without crowding the pan, working in batches if needed. Sear the chicken until the bottom is browned, 3 to 4 minutes. Flip the cutlets and continue searing until the other side is browned and the chicken is cooked through, 3 to 4 minutes more. Transfer the cooked cutlets to a plate, tent with aluminum foil, and repeat cooking any remaining pieces.
  3. Reduce the heat to medium and add the remaining 1 tablespoon of oil. Add the potatoes, season with the remaining 1/2 teaspoon salt, stir to coat with the oil, and arrange in a single layer. Cook until the bottoms just start to brown, 3 to 4 minutes. Flip with a spatula and continue cooking until lightly browned and tender, about 3 minutes more. Stir in the spinach and garlic and cook until just wilted, about 2 minutes. In the oven, arrange a rack in the middle and turn on the broiler to high.
  4. Remove the skillet from the heat. Place the chicken on top of the vegetables in a single layer. Top each cutlet with a slice of prosciutto, then sprinkle with the cheese. Broil until the cheese is melted and bubbling, about 1 minute. Serve hot and enjoy!

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Tuesday Recipe: Creamy Crab Stew & Crispy Spinach Cakes

Tuesday, July 31st, 2012

This summer you may be lucky enough to get your hands on some fresh crab meat at your local fish market, and if so, we have the recipe for you. To accompany the Creamy Crab Stew, we also suggest  some Crispy Spinach Cakes for a welcomed side dish. Today’s featured recipes are courtesy of our Easy 5 Ingredients or Less Recipes Cookbook, both made with less than 5 ingredients each.

What You’ll Need for Stew:

1 lb. crab meat, cooked

10-3/4 oz. cans of cream of celery soup

10-3/4 oz. cans of cream of chicken soup

What You’ll Need for Spinach Cakes:

14-1/2 oz cans of spinach, drained

3/4 c. bread crumbs

1 egg

1/2 – 3/4 c. milk

oil for deep frying

Directions for Creamy Crab Stew:

1. Mix all ingredients together in large sauce pan or deep stock pot.

2. Add one soup can filled of water.

3. Mix well and heat thoroughly on medium to high heat, without boiling.

4. Garnish with fresh herbs if desired, makes 4 to 6 servings.

Directions for Crispy Spinach Cakes:

1. Mix all ingredients together, except oil, to form a “dough” and set aside.

2. Heat 1/2-inch depth of oil in a heavy skillet.

3. Drop dough by tablespoonfuls into hot skillet.

4. Heat for 4 to 6 minutes or until golden on each side. Makes 10 to 15, palm sized cakes.

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