Creamed Spinach

It is now time for the sharing of recipes.  This one is particularly good and satisfying.  I also made it last night for the side with supper.

I first made this recipe a few weeks ago at my in-laws house for dinner.  It came from "Cuisine at Home" a new gourmet cooking magazine that my mother-in-law received in the mail.  While creamed spinach usually contains spinach, onions, garlic, spices, flour, heavy whipping cream, and Parmesan cheese, this recipe has a few neat twists that add zest (literally!) and flavor to an old favorite.

Boursin Creamed Spinach

Preparation time: 15-20 minutes
Cooking Time: 20-25 minutes

These are some of my favorite dishes/utensils that I used to make this dish:
Casserole Dish
Pan (10", and I use it for just about everything I cook)
Spatula (I have an older version of this, but it is my favorite tool and I use it with practically everything!)
Measuring Cup (I like this because I can stick it in the microwave)
Knife (this just cuts everything like a dream)
Grater (nothing like a Microplane!  Mine is an older version but I have never known a better grater.)

Filling:

1/2 cup diced sweet onion
1 Tablespoon unsalted butter
2 Tablespoons all-purpose flour
1 cup milk
1/2 cup heavy whipping cream
1 package (5.2 oz.) Boursin Garlic & Fine Herbs cheese (can be found in the specialty cheese section of your local grocery store)
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry of excess moisture
2 Tablespoons grated Parmesan
1 teaspoon grated lemon zest
Salt, white pepper, cayenne pepper, and ground nutmeg to taste

Crumb Topping:


2/3 cup coarse bread crumbs (any kind is fine)
1 Tablespoon unsalted butter (melted)
1 Tablespoon olive oil
Salt and black pepper to taste

Directions:

Preheat over to 425 degrees (F).  Coat a shallow 2-cup baking dish with nonstick spray, then set aside. 

For filling, saute onion in 1 Tablespoon of unsalted butter in a 4 qt. saucepan or a medium frying pan/chef's pan for 5 minutes or until soft.  Add flour, and stir to coat onions.  Cook for about 1 minute.  Stir milk and cream into the onion/flour mixture, stirring constantly to prevent lumps.  Simmer for about 1 minute.  Stir in Boursin cheese until cheese is melted and sauce is smooth.  (Sauce will thicken.)  Remove pan from heat.

Add spinach, Parmesan, zest, and seasonings.  Transfer filling to the waiting 2-cup baking dish.

In a separate bowl or measuring cup, combine the remaining Tablespoon of melted unsalted butter, olive oil, salt, pepper, and bread crumbs.  Top the spinach mixture with crumbs.  If you need to make it early and cook it later, you can cover your dish and keep it in the refrigerator.

Bake until crumbs are golden, and sauce is bubbly (20-25 minutes).

I served this with another recipe, Lazy Man's Ribs, which can also be made ahead of time.

.

Orange Julius

This is an AMAZING recipe passed down from my dad, who figured out his own version of mall food court fame, which in my opinion is about 1000 times better.  You will need a blender for this recipe.

Orange Julius

1 1/2 cups milk (any %)

1/2 cup water

1/2 cup sugar

1/2 Family Size Minute Maid Frozen Orange Juice Concentrate 

(or a small can of the same, the family size is so you can have TWO opportunities to make this delicious drink!)

1 1/4 tsp vanilla (the real deal, not the imitation kind!  this is a very serious component!)

Ice (fill blender to at LEAST 5 cups capacity)

Combine all ingredients in blender at once (translation: put them all in at the same time, and try this recipe immediately!).  Blend on Chop or Mix for 30 seconds.  (This is the 2nd or 3rd setting.  Liquefy will make it watery and it's not as good that way.)

Now.  Why are you still reading this?  Go make some!!!  You can thank me later.  :)