Tasty Creamed Spinach

This recipe was on the same page as the Southern Living meatloaf and it is one of my absolute favorite side-dishes. It isn't low fat or low calorie, but it is SO good. You can season it to your taste (we prefer it spicy)!

SPINACH MADELEINE
Syndy Johnson, Fairfield Grocery & Market
Makes about 8 servings

PREP: 15 MIN., COOK: 10 MIN.

2 (10-ounce) packages frozen chopped spinach

¼ cup butter

½ teaspoon minced fresh garlic

2 tablespoons all-purpose flour

1 cup milk

1 (8-ounce) loaf pasteurized prepared cheese product, cubed*

1 teaspoon hot sauce*

½ teaspoon Creole seasoning

COOK spinach according to package directions; drain and set aside.

MELT butter in a medium saucepan over medium heat; add garlic, and sauté 1 minute. Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 2 minutes or until mixture is thickened and bubbly.

ADD cheese, hot sauce, and Creole seasoning; whisk until cheese is melted. Stir in spinach, and cook until thoroughly heated. Serve immediately.

*Our changes: 2 tsp hot sauce (we prefer the "Tabasco Jalapeño" green hot sauce) and last time I used Velveeta's Pepper Jack Cheese and it gave it an awesome punch.

Here is my brother with his plate of meatloaf, squash & onions and the awesome spinach.

Another place to crave

Our town has been a hot spot for new restaurant openings. Most, ok almost all, are chains, but it helps when we get those cravings and we don't want to drive into Raleigh.

Last night we were driving down US-1 and wondering about our dinner options when "WHAM!" an idea hit us. We look and see the glorious lights blazing and parking lot full. It's finally open (well, it only took 2 months to build, but we kept our eye on it). Our new temptation which will be open 24 hours.... Steak & Shake! It isn't terribly exciting eats, but the shakes are SO FREAKING GOOD. Last night we split a Double Dark Chocolate shake - YUM. Well, when I say split, I mean Paul ordered it with his dinner and I stole a few sips.



Just what we need - another place to crave and have it any hour of the day!

Favorite gadget series 2

It's time for another "Oldmarrieds favorite kitchen gadgets!"

Today I want to share with you one of the slickest, sharpest and newest additions to our kitchen, the microplane zester!



What do we use it for?
-grating fresh Parmesan cheese
-zesting lemons and other citrus fruits
-grating dainty chocolate toppings

It is made by the people who make awesome woodworking tools. This means 2 things - first, it isn't the cheapest gadget in our drawer and second, it is the most sharp! I experienced the wrath of the zester last night while grating some delicious aged 18 month Parmigiano Reggiano cheese - my poor thumb knuckle will never be the same!

We bought ours at Bed, Bath and Beyond while shopping for a friend's wedding gift. Isn't that how it always works? You're out shopping for others and you just find the most perfect thing for yourself?!

Don't just take my word for it, read reviews here.

My Piccata Sauce

We have a favorite little Italian joint near our house that serves the most delicious chicken piccata. Sadly, we can't eat it as often as we crave it, so I've found a way to make my own "homemade" piccata sauce at home.

This will work well with chicken, veal and fish. We love tilapia with it! (and cheat by buying frozen tilapia with a 'piccata' sauce on it from BJ's)

1 tablespoon extra virgin olive oil
1 clove garlic (chopped)
1/2 small white onion
1/4 tsp. 'Italian' seasoning (mix of oregano, rosemary, basil)
1/4 cup fresh lemon juice (about 1 small lemon)
1/2 cup dry white wine (we use Pinot Grigio)
1/2 cup reduced-sodium chicken broth
1 tsp. flour
1 Tbsp. butter (cold)
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers (about 1/2 jar)

Heat oil in a large skillet over medium-high heat. Add garlic and onions and saute 2 minutes, until they "sweat" and become transparent. Add lemon juice, wine, chicken broth, and Italian seasoning and bring to a simmer. Simmer 10 minutes, until sauce reduces by half. Whisk in the flour and butter to thicken the sauce (about 5 minutes). Reduce heat to medium and add artichoke hearts and capers and simmer 3-5 minutes to heat through.

Serve with rice or pasta.

If cooking with chicken, grate the lemon zest and add to the sauce. Add chicken (pounded to about 1/4 inch thickness and rolled in a little flour) to the hot oil after cooking the onion and garlic and saute 2 minutes per side, until golden brown and cooked through. Add the rest of the ingredients in order.

Our favorite kitchen gadget series

You can't eat at home without having a few kitchen gadgets, right? Today's post is on one of my favorite kitchen staples. It's not fancy or flashy (and certainly not a "uni-tasker" as Alton Brown would say) and can be bought for less than $15. Even my mother, who does not share my interest in cooking and making kitchen messes, owns one and loves her too.

No kitchen is complete without an 8 cup measuring cup!


We use ours mostly for mixing and baking (cakes, cookies, pancakes, waffles, muffins...), but it comes in handy when you need that 5 cups of water for a soup or just need something with a handy pour spout, handle and/or lid. They are microwave, dishwasher & freezer safe, what more can you ask? I will warn you - Pyrex is shatter resistant, but if you drop it on a kitchen floor (with a cement sub floor underneath) it will break into many itty-bitty pieces (which will be easily found by a bare feet, ouch!).