Spanakopita (Spinach Pie)

I have expressed several times in my blog my love for spinach. I would make anything that has spinach and this is one of them.  You can make this recipe in advance and freeze it. When you are ready to have them, just defrost them and bake it. This food is low in saturated fat, and very… Continue reading Spanakopita (Spinach Pie)

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Mexican Creamy Spinach Enchilada

As I mentioned in a previous post, I love spinach. I buy them fresh or frozen. When the frozen spinach is on sale, I buy a lot and just keep it in the freezer and when I need some, I just let it defrost in the fridge the night before and use it the next… Continue reading Mexican Creamy Spinach Enchilada

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Spinach and Goat Cheese Stuffed Chicken Breast

All the three main ingredients in this dish are my favorites.  They are staples in our kitchen.  Putting them together in one dish is like a dream for me. Spinach is one vegetable that I love very much. Spinach is an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate,… Continue reading Spinach and Goat Cheese Stuffed Chicken Breast

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Spinach Omelette (Mexican Enchilada Style)

My best friend loves Mexican food.  I am not too fond of it but he is my only family here, so I never say “no” to him every time he invites me to dinner (which is always to a Mexican restaurant). I remember almost 2 years ago, one of his friends ordered a Spinach Enchilada.… Continue reading Spinach Omelette (Mexican Enchilada Style)

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Spanish Beef Stew

This dish of Andrew Zimmern reminds me of Julia Child’s Beef Bourguignon!  The flavors are so similar but presented in a different way.  Cooking the beef in red wine gives it a deep rich flavor that is so pleasant in the mouth. Another good thing about this dish is that you can fix it in… Continue reading Spanish Beef Stew

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Chapchae – Korean Glass Noodle Stir-Fry (can be fixed purely Vegetarian)

There are days that I crave Korean food.  But having a low tolerance for spicy food limits my choices for Korean dishes.  I could easily go to any Korean restaurant close by but I found out that I am horribly and I really mean “horribly” allergic to MSG.  Apparently, most, if not all Asian restaurants… Continue reading Chapchae – Korean Glass Noodle Stir-Fry (can be fixed purely Vegetarian)

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Spinach and Goat Cheese Stuffed Chicken

Ingredients 2 lbs chicken breast , butterflied 4 oz goat cheese 1 8 oz box frozen spinach, thawed and excess liquid drained 1 clove garlic, grated 1 tbsp chopped almonds 1 tbsp Panko (or any kind of breadcrumbs) salt and pepper 1/2 tbsp lemon zest 1 tbsp fresh thyme, minced 1 tbsp fresh parsley, minced… Continue reading Spinach and Goat Cheese Stuffed Chicken

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