We are in Tahoe for dh’s folks 50th anniversary. I am making tried and true favorites that are family tested and approved for a crowd.
I posted this lamb and cheesy grits recipe previously but forgot the pics so those are included below. We have been serving lamb pretty often since we found out it is high in Omega3s. We are eating it more than red meat now. I think I’ll be making a leg of lamb next. We like our lamb pretty rare but even still I find we usually end up cooking it 10 or so minutes longer than Ina’s recipe. I have used corn bread crumbs, whole grain crumbs and white bread crumbs all with similar results. Anytime we have leftover bread (or even the heels of loaves that never get eaten) I toast them and grind them up to keep in the freezer for recipes. I think the corn bread crumbs gave the best crust. I have also varied the herbs depending on what’s available in our herb garden. Rosemary works just as well as parsley.
The cheesy grits… well how can you go wrong with cheese and grits…? I feel my southern heritage kick in here. I long for a Cracker Barrel to open up in California someday! Those rocking chairs on the porch and the little golf tee games? LOVE<3. I could eat these everyday for breakfast or dinner. I used quick grits instead of polenta because that’s what I had on hand (shhhh, don’t tell my southern relatives) so they cooked, well quicker! About half the time but just as yummy and just as gone from everyone’s plates.
This creamed spinach recipe is the best I’ve had. Creamy and fragrant with a hint of nutmeg. I haven’t sold the kids on it yet but dh ate it and he hates cooked spinach!
Prep Time: 10 min | Cook Time: 6 min | Servings: 6 to 8 servings | Difficulty: Easy
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk, at room temperature
1/2 teaspoon freshly grated nutmeg
2 pounds spinach, tough stems removed
1 large egg plus 2 egg yolks
Freshly ground pepper
Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth; cook, stirring, until the mixture lightens, about 1 minute. Remove from the heat; whisk in the milk, 2 teaspoons salt and the nutmeg. Return to medium heat and bring to a boil, whisking. Remove from the heat again; stir to cool slightly.
Heat a deep skillet over medium heat. Add the spinach and 1 teaspoon salt; cover and cook about 3 minutes. Toss with tongs, then continue to wilt, uncovered, about 2 more minutes. Drain and cool slightly, then squeeze the spinach until dry. Coarsely chop.
Gently reheat the sauce, then whisk in the whole egg and yolks; cook, stirring, until the sauce thickens. Stir in the spinach; heat through. Season with salt and pepper.
Sent from Paprika Recipe Manager