Creamed Spinach Kale Bake

I love steakhouse creamed spinach!  This baked gratin is similar.  You can mix it up ahead and bake it just before serving.  To lighten it up, I made it with low fat cream cheese.  If you want to add some spiciness, add 1/4 teaspoon red pepper flakes.  This is great served with steak, chicken, pork, or fish.  I guess it goes with almost anything!  Enjoy!

INGREDIENTS:

2 (10 to 12 ounce) packages frozen spinach

1 (10 to 12 ounce) package frozen kale

1 small onion, chopped

3 Tablespoons butter

2 cloves garlic, minced

8 ounces cream cheese (room temperature) (I used low fat cream cheese)

1 teaspoon kosher salt, or to taste

¼ teaspoon ground black pepper

2 Tablespoons panko breadcrumbs

2 Tablespoons grated Parmesan

DIRECTIONS:

·         Preheat oven to 375 degrees F.

·         Thaw spinach and kale and squeeze as much liquid as possible from the spinach and kale.

·         Melt the butter in a medium saucepan over medium heat.

·         Add onions and cook until softened, about 10 minutes. Then add the garlic and cook for another  minute.

·         Add the thawed spinach and kale, cream cheese, salt, and pepper and mix until well combined.

·         Transfer the mixture to a medium baking or gratin dish and top with bread crumbs and Parmesan.

·         Bake until warm and golden, about 15 to 20 minutes.

Gramma's Strawberry Pie

With all the fresh strawberries I just picked, I had to make a strawberry pie!  This one is chock full of strawberries, with no gelatin/jello. I must say that the outcome is yummy!  It stands alone or you can serve it top with freshly whipped cream or ice cream.  And, it's "easy as pie" to make!  Let's rock the kitchen!

INGREDIENTS:

2 (9-inch) unbaked pie crusts

1 cup white sugar

1/3 cup all-purpose flour

1 Tablespoon cornstarch

¼  teaspoon ground cinnamon

4 cups fresh strawberries, hulled

1 teaspoon vanilla extract

2 Tablespoons unsalted butter

DIRECTIONS:

·         Preheat oven to 425 degrees F. Place one crust in a nine-inch pie pan.

·         Mix together sugar, flour, cornstarch, and cinnamon. Then lightly stir in the berries.

·         Pour filling into the pastry lined pan and dot top with butter. Cover with top crust, and cut three to four slits in the top. Seal and flute the edges.

·         If desired, brush top crust lightly with milk and dust with sugar.

·         Bake in preheated oven for 35 to 45 minutes, until the crust is slightly browned.

·         Enjoy with fresh whipped cream or ice cream.

Slow Cooker Carne Asada

Wondering what to serve for a casual, fun Mexican dinner get together?  How about tacos?  I researched some recipes for carne asada and, being a slow cooker fanatic, I decided on a recipe similar to this one.  I adapted it to our taste (we are not especially "spicy" people).  You can add  more or less spice with peppers and toppings easily.  This was easy, smelled delicious while it was cooking, and made quite tasty tacos!    For my get together, I also served sheet pan chicken fajitas, Zarela's creamy baked rice, black beans, and a simple salad with lime vinaigrette.  Oh yes... a margarita cake was served for dessert!  I forgot to take a photo of my tablescape, but I used Mexican wine and water goblets, glazed terracotta dinnerware, and colorful flatware.  A colorful embroidered Mexican table runner along with bright yellow napkins were the perfect touch!
  

 Servings: about 8

INGREDIENTS:

2 pounds London broil or flank steak

2 - 4 cloves minced garlic (to taste)

1 large onion, chopped

1 teaspoon paprika

1 teaspoon cumin

¼ teaspoon red pepper flakes (or to taste)

¼ teaspoon salt

½ teaspoon ground black pepper

2 Tablespoons olive oil

1 8-ounce can chopped green chilis

¼ cup orange juice

2 limes juiced (about ½ cup)

½ cup fresh cilantro, chopped

¼ cup Mexican beer (such as Corona)

Flour or corn tortillas or taco shells

DIRECTIONS:

·         Combine the garlic, paprika, cumin, red pepper flakes, salt, pepper and olive oil.

·         Place the London broil on a sheet pan or platter, and rub the seasoning mixture into the steak on all sides, massaging it for a few minutes.

·         Add a tablespoon of olive oil to a large skillet and heat over high heat.  Sear the meat on both sides, until browned.

·         Place the seared meat into your slow cooker.

·         Add the onion, chopped green chilis, orange juice, lime juice, cilantro and beer and stir to combine well.

·         Cover and cook on low for 8 hours, until the meat is tender enough to shred.

·         Remove the meat and place it on a cutting board and let it rest for about 15 minutes.

·         Shred the meat with two forks and keep warm. Spoon some of the sauce from the slow cooker over the meat.

This is great served in a taco shell or a warmed tortilla.  Top it with guacamole, chili peppers, pico de gallo and other favorite toppings.