Saturday, January 4, 2014

Spicy Creamed Spinach

This was our last 'new' recipe we made for Christmas dinner.  We all liked it.  To reheat, add a bit more heavy cream.
Spicy Creamed Spinach
Coolbeans on

2 10-oz packages of frozen chopped spinach
6 oz jalapeno Jack cheese (reduced-fat is fine)
4 T. butter
2 T. flour
1 small onion, chopped
1 cup evaporated milk (fat-free is fine)
2 chopped picked jalapeno peppers OR 2 T. Mrs. Renfro’s hot green salsa
Fresh ground pepper

Thaw spinach in microwave or overnight in fridge. Drain, squeezing out as much water as possible.

Cut or shred cheese into small cubes.

Melt butter in sauce pan over medium-low heat. Add flour. Blend and cook mixture until well incorporated, but not browned. Stir in chopped onion.

Slowly pour milk into pan, stirring until smooth and hot. Add cheese and peppers or salsa and stir as cheese melts. Add spinach and cook until all ingredients are blended.
Put mixture into buttered casserole dish and bake at 300 for 40-45 minutes.

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