Monday, October 5, 2009

Spinach Saute

(Sandra Lee from Food Network)

7 minutes
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon crushed garlic
  • 1 cup frozen onions
  • 12 ounces pre-washed baby spinach
  • Kosher salt
  • Freshly ground black pepper

In a large saute pan, heat oil over medium heat.

Add garlic and onions and saute for 2 minutes.

Turn heat up to medium-high and add spinach in handfuls, constantly tossing and moving with tongs as it wilts down.

As soon as spinach has completely wilted remove from heat, season with salt and pepper, and serve.

I knew that I would be the only one who really enjoyed the spinach part of our meal, so I reduced the amounts by more than half and guesstimated ingredient amounts, but I feel like I got the same overall effect. With the exception of one salty bite, Steve is happy to have this a second time this week as he packaged the remaining spinach up in a ziploc. Spinach WIN!

Crunchy Parmesan Chicken Tenders

(Giada de Laurentis via Food Network)

10 mins active prep, 30 minutes "soaking time"
Cook Time: 12 Minutes

- 4 tablespoons plus 1/2 cup extra-virgin olive oil
- 1 cup buttermilk
- 1 1/2 pounds chicken tenders (about 18)
- 3 large garlic cloves, minced
- 1/2 teaspoon salt
- 3 tablespoons balsamic vinegar
- Freshly ground black pepper
- 1 1/4 cups freshly grated Parmesan
- 3/4 cup Italian-style seasoned bread crumbs

Preheat the oven to 500 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes (the longer you can up to 30 minutes the better).

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

These were SO yummy, but I didn't make the dressing on the first go around. Next time I will definitely try it with the dipping sauce she suggests!