Chicken Cutlets & Spinach

To accompany my black eyed peas and cornbread for New Year's Day, I made some sauteed chicken and spinach to round out the meal. It was pretty good, even for spinach. :)

Ingredients:
4 chicken cutlets
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp granulated garlic
1 Tbsp olive oil
1 lb baby spinach
1 clove minced garlic
1/4 c white wine
1/2 c chicken stock
2 tsp corn starch + 2 Tbsp chicken stock (mixture)

Instructions:

1. Preheat pan on medium heat with olive oil. Season chicken cutlets on both sides with the salt, pepper, and granulated garlic. Cook chicken 2-3 minutes on each side, or until cooked through. (Will depend on thickness of cutlets.)
2. Add minced garlic to pan, and cook for 30-45 seconds. Add white wine, and chicken stock, and bring back to a simmer. Add spinach and cover for 3-4 minutes, or until wilted. Remove spinach from pan and plate with chicken.
3. Add corn starch mixture to pan and bring to simmer, stirring until thickened. Drizzle over chicken and spinach and enjoy!

This is certainly not my most creative dinner, but it was delicious and it did make the spinach edible.

Veggie Quiche with Hashbrown Crust

Here is part 2 of the breakfast quiche experiment from Friday. While I'd rather have my breakfast casseroles full of pork products and cheese, I recognize that not everybody I work with eats pork. So I made a very similar recipe with a few changes.

Ingredients

• 3 cups, shredded frozen hash browns, thawed
• 4 tablespoons (1/2 stick) butter, melted
• 3 large eggs, beaten
• 1 cup half-and-half
• 1 green bell pepper, chopped into 1/2" pieces
• 1/2 cup diced sweet onions
• 1 cup shredded cheese
• 1/2 cup frozen chopped spinach, thawed and chopped finely
• Salt and freshly ground black pepper

Directions

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch casserole dish or pie pan, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown..

Sautee the onions and peppers until they start to soften and caramelize, then remove from heat.

In a large mixing bowl, combine the remaining ingredients with the cooked veggies. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Super Summer Salad

I know this isn't technically a recipe, nor is it very creative, but it is my favorite summer salad. Simple, delicious, satisfying! I could eat it for every meal some days.

Ingredients: baby spinach, granny smith apples, strawberries, walnuts, mild goat cheese, balsamic dressing.