Mediterranean Spinach Sautee

So three nights ago, Dom and I decided we would try our hand at Blackened Salmon (which turned out fine, even if we didn’t know what we were doing.)  I looked around for healthy ingredients to make a quick side dish, and this is what I came up with.

2 T organic chicken broth or vegetable broth
½ cup Organic Kalamata olives, sliced
½ cup Organic sun dried tomatoes in olive oil, chopped
4 cups fresh organic baby spinach

Heat the broth in saucepan and sautee olives with the tomatoes for about 4 minutes.  Add the spinach and sautee just until wilted and serve immediately.  Makes roughly 3 servings.

Creamy Stuffed Potatoes

 These are a favorite of mine from the early days.  Easy to make ahead, and even freezable!

6 baked potatoes
1 t. grated onion
¼ c. evaporated milk
1 t salt
1 (3-oz.) pkg cream cheese — NOTE: This is a little package of cream cheese – Philly makes the 3 oz.
2 eggs
2 T butter
½ t pepper (white pepper optional)

Slit tops of baked potatoes and scoop out centers, placing them in large mixing bowl.  Mash with electric beater.  Add other ingredients and beat until fluffy. Pile into potato shells and store in fridge until ready to cook.  (Cover tightly and freeze at this point if you want to save them for much later. Thaw in fridge before baking, of course.)  Bake at 400° for 20 minutes or until lightly browned on top.

Mom's Sweet Cornbread

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Mexican cornbread

This is the cornbread I grew up on, sweet and tasty. I can remember my dad crumbling a slice of cornbread into a glass, pouring milk over it and eating it like cereal. (Man, it’s been years since I thought of that!)

1 c. all-purpose flour
1 c. cornmeal
¼ c. sugar
4 t. baking powder
1 egg
1 c. milk
¼ c. oil
½ tsp. salt

Mix dry ingredients together and wet ingredients together (separate bowls). Make well in the center of dry ingredients and pour wet ingredients into it. Blend together with fork until lumps are gone; pour into greased 8”square baking dish. Bake at 425° for 20-23 minutes.

VARIATION: I make Mexican cornbread by stirring in 3 oz. chopped and drained green chiles (or chopped fresh jalapeño) and 1 cup frozen sweet organic corn. I would add chopped red bell pepper too, except Dom hates bell peppers with a passion. 🙂