Tuesday, August 23, 2011

Garlic Sauteed Spinach

This is so super easy that it's not really cooking.... It literally takes like about 4 minutes to make from start to finish.... what could be easier than that???  Don't worry when you add the spinach it looks like a ton of spinach but it cooks down to almost nothing.  Depending on the size of your pan you might have to add 1/2 the spinach and when it cooks down add the remaining spinach. 

I learned to make this from my sister Danielle... Thanks D.... love ya

Garlic Sauteed Spinach

2 bags baby spinach
2-3 cloves, minced
2 T. olive oil
salt & pepper

In large pan with lid, over medium high heat add olive oil and garlic to pan.  When garlic starts sizzling and is fragrant add spinach, salt & pepper to taste.  With tongs mix in spinach coating with garlic/oil mixture.  Add pan lid on and continue cooking for about 2-3 minutes or until spinach is wilted and fully cooked down.  Mix and serve.  Enjoy

Monday, August 22, 2011

Pasta with White Clam sauce

I love pasta with Clam sauce...usually I use linguini, or thick spaghetti...something to hold this delicious sauce...  I also sometimes add 1/2 cup prepared marinara to the finished White Clam sauce and make it "red" clam sauce... just a variation and just as delicious...

I also am breaking the "cardinal" rule of cheese with shellfish... I love the two together so I say DO IT!!! :)  you do what you love... use it if you like it...skip it if you don't ....  enjoy

Pasta with White Clam Sauce

1/2 lb cooked pasta of your choice ( I use linguini or thick spaghetti, fettucini..use what you have)
2 cans minced clams
2 T. white wine
1 T. lemon juice
2 cloves garlic, minced
2 T. olive oil
1 T. butter
seasonings of your choice ( I use dried parsley flakes, red pepper flakes, pinch of salt, italian seasoning mix)
Grated parmesan cheese

Cook pasta (I usually add a chicken bouillon cube to the water when cooking pasta to flavor it) until al dente, and drain.  While pasta is cooking add olive oil to saute pan.  Add the garlic cooking for about a minute until it becomes fragrant and starts to turn golden brown.  Add wine, lemon juice & seasonings.  Bring up to a rapid simmer and turn down heat to medium low and let sauce reduce by about 1/3 until it starts to thicken.  Add butter and stir until melted.  Serve over pasta and sprinkle with parmesan.  Enjoy

Sunday, August 14, 2011

Ham with spicy sweet pineapple orange glaze

I have wanting a ham.. not your ordinary plain ole' ham but a beautifully glazed slightly spicy sweet one... I came up with this recipe and it turned out wonderful... enjoy

1/2 ham (I used an 8 lb. shank with a bone in ham)
1/2 cup water
1 8 oz can crushed pineapple
1 T. marshino cherry juice
2 T. spicy deli mustard
1/2 cup orange marmelade
1/3 cup brown sugar
1 clove garlic finely minced

In large pan place ham and score the top.  Add water to pan and place in 350 degree oven for about 1 1/2 hours.  Mix remaining ingredients and drizzle over the ham making sure some of the pineapple remains in the scored spots. Place back in the oven about 45 minutes to an hour, glazing the ham with the juices from the pan.  Remove from oven and carve serving with a little of the glazing liquid.  Enjoy