Jessica

D4One: Cream of Spinach and Asparagus Soup

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This is a recipe for a quick and easy Cream of Spinach and Asparagus Soup with crispy panchetta on top. It’s perfectly decadent and a great starter.

So this recipe is one that I actually used for Valentine’s Day dinner this year however I think it is the perfect recipe to add to my Dinner 4 One series. If you are looking for a recipe for two simply double the ingredients.

What I like the most about this dish is that it is so simple, even though it looks complicated. It is a perfect way to use up extra spring vegetables while still being hearty and delicious. I really think that the crispy pancetta on top adds so much more dimension to the dish, by adding not only crunch, but a hint of saltiness.

Cream of Spinach & Asparagus Soup

1 Shallot, Sliced

1 tbs butter

¼ lb Asparagus, Cut into 1 inch pieces

1 tbs flour

1 cup chicken stock

1 cup half & half

1 cup baby spinach

salt & pepper to taste

pancetta diced & cooked crispy

In a sauce pan, cook shallot in butter on medium for 2-3 minutes. Add asparagus and cook for 4-5 minutes until it begins to soften. Add flour and cook for an additional 1-2 minutes. Add chicken stock and half-and-half, stirring until the mixture is well blended. Bring to a simmer, and allow it to thicken, and then add spinach. Add salt & Pepper and served topped with crispy pancetta. And a small drizzle of olive oil.

Spinach & Mozzarella Stuffed Chicken

By Jessica

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I think Valentine’s Day is making me nostalgic because I have been dying to make this recipe. It was part of the first real meal I ever made Chuck before we even started dating. I was still in my “Eat Clean” only phase of life so it’s also a completely clean recipe, even though you would never guess it once you taste it.

A couple things to take note of: I used broth in the baking dish helps to keep the chicken moist, while also adding just a touch more flavor. I have also used frozen spinach and skipped the sautéing step, I just think fresh spinach is so much better, that’s personal taste though. I have also added a little cracked red pepper to the spinach mix for something a little different, however again it’s up to your personal tastes.

Spinach & Mozzarella Stuffed Chicken

1/2 cup chicken broth

1 tsp basil

1 tsp oregano

1 tsp parsley

½ tsp thyme

2 cups fresh baby spinach

½ cup shredded mozzarella (fat free)

2 boneless skinless chicken breasts

Pre heat the oven to 350. In a small baking dish combine the first 5 ingredients, and set aside. In a small sauté pan sauté the spinach with oil just enough to get a good wilt on it (1-2 minutes). Then remove from heat and combine in a bowl with the mozzarella. Trim any gristle and fat from the chicken, and laying it flat cut a slit along the side of the chicken, deep enough to create a pocket. With your hands stuff the pocket with the spinach mixture. You may need to secure it in place with a tooth pick. Place the chicken in the baking dish and spoon the broth over the top. Place in the oven and cook for 30-40 minutes, occasionally spooning the broth over the top. Serve warm.

I love this dish because it goes with a lot and can also stand on its own. The juicy chicken is moist and flavorful, while the inside is all melty and comforting. This time I chose to serve it with rice and broccoli, but I have also served it with pasta and tomato sauce. It’s so good, and even makes great leftovers.

Valentine’s Day Table settings

By Jessica

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I am getting excited for Valentine’s Day. We are planning on a simple evening at home, but I still want to make it a little special with a romantic table setting. I am using these as my inspiration.

I like the rose petals and the chalk board paper in this one.

I like the idea of strawberry dipping. That could be very romantic.

I just love this idea.

Crock Pot Pesto Chicken

By Jessica

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This might be the easiest recipe ever. It has only a handful of ingredients, most of which I can pull out of my freezer and pantry at any time. It can be made on the stove top, oven or in the crock pot. I have been so busy lately and this is one of those last minute recipe wonders that helps me keep my life together.

You will notice there are a list of necessary ingredients as well as a list of optional ingredients. This is because I use what I have on hand at the time, and what is in season. I have also added some random vegetables such as carrot, and squash with varying results. I suggest you experiment and find out what works best for your particular tastes.

Crock Pot Pesto Chicken

Necessary Ingredients

1 lb boneless skinless chicken breasts

2 tbs prepared Pesto

1 can cream of chicken soup

Prepared starch of choice

Optional Ingredients

1 large onion, chopped

1-2 cups of baby spinach

2 large tomatoes, deseeded and chopped

1 red pepper, chopped

For the Crock Pot

Place all necessary ingredients in a large crock pot. At this time also add onion, and red pepper if desired. Cook on low for 8 hours or high for 4 hours. Once it is cooked use a fork to pull chicken apart, and stir in spinach. Turn the crock pot on high for an additional few minutes until the spinach wilts. Serve over prepared rice or pasta and top with tomato.

For the Oven

Preheat oven to 350 degrees. Place all necessary ingredients in a large baking pan. At this time also add onion, and red pepper if desired. Place in the oven for roughly 45 minutes, or until the chicken juices run clear. Once it is cooked use a fork to pull chicken apart, and stir in spinach. Place back in the oven at 425 for about 10 minutes, or until the spinach wilts. Serve over prepared rice or pasta and top with tomato.

For the Stove Top

Cut the chicken into 1-2 inch pieces. Heat 1 tbsp of oil in a large skillet over medium heat and sauté onion and chicken until the onion has softened and the chicken has become opaque (10 minutes or so). Add in the red pepper, pesto, and condensed chicken soup, cook for 5 minutes or so, stirring continuously. Next add the spinach and allow it to wilt 1-2 minutes. Serve warm over starch of your choice and topped with tomato.

See how versatile?

Beef and Broccoli Stew

By Jessica

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Ok there are about a million different version of this one out there but this particular one is all my own, though I did take inspiration from Bon Apetit. I had a leftover pot roast that I made in the crock pot last week with some canned French onion soup; now before you berate me for the use of canned soup listen up. It’s delicious and so darn easy, sometimes we all need an easy recipe, and please check out the label it’s not all THAT bad. In this particular case, I made a little gravy with the drippings and roasted cauliflower and a side salad to complete the meal. So there!

Now the recipe I am sharing with you today is based on having a leftover pot-roast around, if you happen to not have one stew meat, and beef broth are easy substitutes for the drippings, and roast. Also if you would like to make it a clean meal you can use lean sirloin, cut into 1-2 inch pieces, and egg whites, with olive oil for the emulsion.

Beef & Broccoli Stew

2 tbs olive oil

2 large onions, sliced thin

1 large carrot, peeled & chopped

3 cloves garlic, chopped

1 tsp rosemary

1 tsp thyme

1 bay leaf

1 tbs flour

1 cup red cooking wine

1 leftover Pot roast (or 1.5 lbs stew meat)

½-1 cup drippings from pot roast

3 cups beef broth, low sodium

In a thick bottomed sauce pan heat oil over medium-high heat. Add onions, carrots, rosemary, thyme, and bay leaf. Cook stirring often until the onions have begun to caramelize about 10 minutes. Stir in flour until well blended. Add wine, scraping the bottom of the pan to incorporate browned bits. Bring to a simmer and allow the wine to reduce by half. Add the beef, drippings and broth, continue to cook at a simmer until the liquid has reduced, and the broth thickened. 15-20 minutes. Meanwhile bring a pot of water to a boil. Add broccoli and cook until crisp-tender (about 4 minutes) then remove drain, and rinse with cold water to stop the cooking process. Serve the stew hot in bowls with broccoli on top.

Garlic Emulsion

2 large hardboiled eggs, Peeled

2 garlic cloves

3 tbs lemon juice

pinch of salt

1/4 cup vegetable oil

Combine eggs, garlic, lemon juice, and salt in a blender. While blending slowly add the oil in, until a creamy sauce forms. Adjust seasonings and serve.

Beware: The garlic emulsion is garlicky! I would only add a dollop to the stew, and I like it better once it’s well mixed in. It could be because I used way less oil in the emulsion than the regular recipe called. The stew itself is dreamy and having some broccoli at the end to scoop up the bots of stew in the bowl is pretty awesome as well.

Jessica

This is a recipe for a quick and easy Cream of Spinach and Asparagus Soup with crispy panchetta on top. It’s perfectly decadent and a great starter.

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