Spinach Salad

Everytime I make this everyone wants the recipe. It is wonderful!

Spinach, rinsed and dried

sliced almonds, toasted

grated parmesan cheese (bagged, not bottled dust)

craisins (optional)

Dressing

1/4 red onion

1/3 c. red wine vinegar

1/2 c. sugar

1 tsp. salt

1 Tbsp. brown mustard

1 c. olive oil

Combine in blender and blend until smooth. Add dressing just before serving.

Amy

Spinach Quiche

Prep Time: 20 min| Cook Time: 40 min| Ready In: 1 hr| Servings: 6

INGREDIENTS

• 1/2 cup butter
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (4.5 ounce) can mushrooms, drained
• 1 (6 ounce) package herb and garlic feta, crumbled
• 1 (8 ounce) package shredded Cheddar cheese
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat.
3. Saute garlic and onion in butter until lightly browned, about 7 minutes.
4. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese.
5. Season with salt and pepper.
6. Spoon mixture into pie crust.
7. In a medium bowl, whisk together eggs and milk.
8. Season with salt and pepper.
9. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
10. Bake in preheated oven for 15 minutes.
11. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center.
12. Allow to stand 10 minutes before serving.

Ham Broccoli Braid

Prep Time: 20 min| Cook Time: 25 min| Ready In: 45 min| Servings: 9

INGREDIENTS

• 2 cups cooked ham, chopped
• 1 cup chopped fresh broccoli
• 1 small onion, chopped
• 1 tablespoon dried parsley
• 2 tablespoons Dijon mustard
• 1 1/2 cups shredded Swiss cheese
• 2 (8 ounce) cans refrigerated crescent roll dough

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine ham, broccoli, onion, parsley, mustard and cheese.
3. Stir well.
4. Unroll crescent roll dough, and arrange flat on a medium baking sheet.
5. Pinch together perforations to form a single sheet of dough.
6. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides.
7. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.
8. Spread the filling along the center strip.
9. Fold the side strips over filling, alternating strips from each side.
10. Pinch or twist to seal.
11. Bake in preheated oven for 20 to 25 minutes, until deep golden brown.

Garlic, Parmesan and Lemon Tilapia

½ stick butter

½ cup olive oil

3 cloves garlic minced

½ cup parmesan cheese

½ cup dried bread crumbs

1 tsp sea salt

zest of 2 lemons

all-purpose flour

2 eggs, beaten

4 tilapia fillets

juice of 2 lemons

Dip fish in egg mixture, then flour, then egg again and lastly bread crumb mixture. Melt butter in frying pan, add olive oil and sautee garlic over medium heat until it begins to become golden - DO NOT OVER BROWN GARLIC. Add prepared fillets, cook on medium heat about 2-3 minutes on each side. Pour juice of 2 lemons over top of fish. Remove fish to warmed platter and pour remaining mixture in pan over fish. Garnish with parsley sprigs and serve immediately.

This is an experiment I tried tonight and it turned out really well -- YUM! Hope you like it!