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Spinach, Feta and Sundried Tomato Egg Sandwiches
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Every morning, I fight against my breakfast vice: a bagel with cream cheese.  Without a doubt, I could eat a bagel with cream cheese every single day of my life and never get tired of it.  My metabolism, however, does not agree with this way of life.  So on most mornings my breakfast consists of a toasted multigrain English muffin with either peanut butter, raisins, and a sprinkle of cinnamon or sweetened cottage cheese and for the most part, I’m truly satisfied with these options.  But when I need a change of pace, I make myself a healthy egg sandwich like this one with spinach, feta, and sundried tomatoes on my favorite multigrain English muffin.  It’s a quick breakfast to throw together on busy mornings and I love the fact that it’s so filling that I don’t even think about anything else to eat until lunchtime.  All in all, I never miss the bagel with cream cheese when I’ve got an egg sandwich like this one to look forward to in the morning!

Spinach, Feta and Sundried Tomato Egg Sandwiches

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 sandwiches

Ingredients

  • 2 tsp olive oil
  • 2 cups fresh spinach, stemmed
  • 4 sundried tomatoes, rinsed, drained, and chopped
  • 2 eggs beaten with a dash a water
  • Pinch of garlic powder
  • 1/4 tsp dried oregano
  • Freshly ground black pepper
  • 1 oz crumbled feta
  • 2 English muffins (I love Thomas' Light Multigrain), toasted and buttered (optional)

Instructions

  1. Heat oil in a 10" or 12" nonstick skillet over medium heat. Add spinach and cook until wilted; stir in the sundried tomatoes and heat through, about 2 minutes.
  2. Stir the eggs into the spinach and sundried tomatoes and add the garlic powder, oregano, and a little black pepper. Using a spatula, stir the eggs until cooked through, about 4-5 minutes. Remove the pan from the heat and stir in the feta. Divide the eggs between the English muffins and serve hot.

Source

source: Smells Like Home original

http://www.smells-like-home.com/2012/03/spinach-feta-and-sundried-tomato-egg-sandwiches/

Spinach Lasagna
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Spinach Lasagna

There’s something intrinsic about lasagna that makes it such a wonderful winter meal.  It’s more than likely that oodles of cheesiness has something to do with how a great lasagna can warm the soul on cold winter nights, very much like how soup has the same effect, but I think that the right recipe can do so much more.  The right recipe creates memories.  It evokes memories of crowded Sunday dinners at the grandparents’, of a hearty meal after a day of sledding or ice skating, of a full buffet table at a christening or anniversary party.  This spinach lasagna recipe is that type of recipe.

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Made with a creamy béchamel sauce, three types of cheese, fresh spinach, and no-boil noodles that you’ll soften with hot water before using, this lasagna is a big hit around here.  It’s a fun recipe to make with a helper since there are a few steps, but the effort is well-worth the end result.  Layer after layer goes in the baking dish and after 20 minutes of baking and a few minutes under the broiler to brown-up the cheesy top layer, you’ve got truly the best spinach lasagna ever.  We’ve made this recipe a handful of times in the past year and always get the same reaction from whomever we serve it to: more please!  This is definitely a recipe we keep in our book of favorites and don’t hesitate to serve time and time again.

Restaurant Style Spinach and Artichoke Dip
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Restaurant Style Spinach and Artichoke Dip

If there’s one recipe that I’ve been meaning to share with you guys over the past 3 years, it’s this one.   And for the most part, it’s because as many bloggers know, the problem with blogging certain recipes is that sometimes the dish needs to be served hot, before there’s any time to snap a few photos.  Take into account the time needed to adjust camera settings, fiddle with the light source, ensure all props are in place (none of these things are ever right even after test shots are taken when the food is still cooking), and essentially the dish starts getting cold by the time the photos are finished…every one of us is all too familiar with eating luke warm dinners.  But this doesn’t fly when you’ve got a room full of hungry people eying the steaming and bubbly spinach and artichoke dip that’s just emerged from the oven – we all know that.

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So in honor of the Northeast dominated Super Bowl next weekend, I decided to make the sacrifice (ha!) to remake this dip and blog about it for you because you NEED this dip at your party.  Now, I can count on one hand how many times I’ve actually watched the Superbowl (for the record, I just don’t get football), but I’m definitely all about understanding the snacks that go with it.  This old-standby dip is kicked up a few notches with a secret ingredient: alfredo sauce.  I almost couldn’t believe it the first time my friend Andrea brought this to a party and revealed her secret but it’s true!  The alfredo sauce adds to the creaminess of the dip without having to use mayonnaise and with few other ingredients and minimal effort, I can assure you that this dip will be gone in less time than a Super Bowl commercial break.

Need more Super Bowl snack ideas?  Check out the sidebar for a bunch of winning snack ideas!

Spinoccoli Pizza
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Spinoccoli Pizza

It’s no surprise to me that, when faced with a new pizza recipe, we wouldn’t be all over it.  It’s also no surprise that my friend Annie has dreamed up another fabulous pizza recipe being that I know one of her favorite foods, like my own, is pizza.  Annie’s Spinoccoli pizza lends a silly name to a drop dead amazing pizza, combining fresh baby spinach and itty pieces of broccoli with a luscious white sauce.  All baked together, the pizza reminds me of a vegetable lasagna and that’s probably why I love it so much.  I’ve actually got an unforgettable spinach lasagna recipe to share with you soon but in the meantime, you must try this pizza.  The greatest thing about this spinach broccoli pizza, aside from how it tastes of course, is that you can use up all those leftover bits of vegetables in your fridge.  I know I’m not the only one who chronically has half a bag of baby spinach in my fridge with nothing to do with it except to throw it in a salad – so bust it out for this pizza!  The white sauce takes all of 10 minutes to make while you’re waiting for the oven to preheat and in 30 minutes (if you go with premade dough rather than homemade), Friday pizza night is done.  It’s the perfect way to end the week, don’t ya think?

 

today's broccoli harvest from our garden!

So just a little aside about the funky photo I took above…have you heard of Instagr.am?  It’s a cool little [FREE!] app for iPhone used to snap photos, add some flair to them with different filters, and it gives you the ability to instantly upload them to Twitter, flickr, and even Facebook.  It’s a ton of fun and after I picked this broccoli from our garden one morning earlier this week, I took a quick shot.  You can also link your mobile Instagr.am app to Web.stagram where you can easily connect with friends and view and comment on all of their photos (and yours too) in a running feed.  It’s not so much of “another social media thing to handle” as it is a digital photo book – check it out if you have a minute.  And if you’re wondering about the broccoli…I’m insanely excited that this fresh bundle is going on my Spinoccoli pizza tonight!

White Pizza with Arugula
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White Pizza with Arugula…Except mine was with fresh spinach.  We don’t do arugula in my house (or goat cheese for that matter) so I modified the recipe slightly.  Thankfully it was one that could be easily modified while remaining true to the original recipe and one that was easy to make on top of that!  My hearty thanks goes out to Andrea of Nummy Kitchen for choosing pizza for this month’s second recipe – any kind of pizza gets me excited!!

As mentioned, I subbed spinach for the arugula and ricotta cheese for the goat cheese.  I considered using Boursin instead of ricotta but thought it might be too different for the sometimes unadventurous palate of my husband.  It was enough to ask him to eat uncooked spinach on top of his pizza in the first place.  I also played around with the dough recipe after having the desire to make whole wheat pizza dough for probably close to a year.  You’ll see my modifications below (which is half of the original recipe) as well as the link to the original recipe.

Overall, this pizza was good.  I’ve had spinach pizza with lemon slices before and loved it so I assumed I would love the vinaigrette on top of the spinach here but it was just ok.  I did have some leftover garlic oil which I drizzled over a piece or two and much preferred that over the vinaigrette.  So, the pizza didn’t blow us away and we’ll probably stick to our usual toppings of chicken, sautéed onion, and garlic but the dough however, was AWESOME!!  I couldn’t believe how much the dough puffed up while cooking – way more than any 100% all-purpose flour dough has done for me – and it made the pizza so much less filling even with 4 types of cheese on top.  I will definitely use this dough recipe again in the future but will probably pass on the toppings.  Sorry Ina!

It’s time for my usual plug for the Barefoot Bloggers…head on over and check out the ever-growing group – we’re up to 130+ members now!

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Some goodies from two years ago: Chicken Stuffed Shells and Brownies with a Caramel Touch

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