Monthly Archives: September 2008

Pan Seared Spinach with Garlic

I was at the grocery store in the produce section and I came across this amazing “Island Spinach”.  It was so lush and green.  I had no idea what I was doing with it but I had to buy it.  The leaves were amazing; they very texturized and funny shaped, pointed at the tip of the leaves.  I was inspired by my mom to sear the spinach.  This recipe is really easy & loaded with flavor.

  • 1 lb spinach
  • 5 garlic cloves, sliced
  • Extra Virgin Olive Oil
  • Salt (I prefer “Real Salt” or Sea Salt)
  • Black Pepper (I always use freshly ground)
Take your favorite frying pan and put enough olive oil in it to cover the bottom.  Turn the heat up to medium-high.  Once the oil is hot place the garlic and spinach in the pan.  The oil should be popping and steaming a bit.  Let the spinach cook on one side for about 30 seconds to 1 minute.  Quickly flip over and cook for an additional 30 seconds to 1 minute.  When the spinach is done is should be dark green to brown in color, it will also be wilted.  Salt and pepper to taste.  Serve Immediately.


Chickenless Chimichangas

I am a big lover of Mexican food.  Refried beans, tortillas, enchiladas, quesadillas… You it name I bet I’m a fan!  The one dish that always seemed to amaze me, was (and still is) a plate of chimichangas with the fixings.  There is so much flavor crammed into that deep-fried wrapper.  I always order them at my favorite Mexican place.  It had always looked so complicated to cook, but I wanted to try anyway.  I started doing some research and I came up with this healthier, delicious CHICKENLESS CHIMICHANGA recipe.  You can always use real chicken or pork.I’m a vegetarian, so I prefer them without the meat.   Enjoy!  


  •     2 (8oz.) bags Morningstar Farms® Meal Starters™ Chik’n Strips, fried
  •     1 large can of Black Beans, drained & rinsed (I always use Westbrae Beans)
  •     10 – 12 flour tortillas (burrito size)
  •     1 1/2 cups of your favorite salsa. (I use The Best Salsa in the World)
  •     1/2 cup chopped onion
  •     1 tbsp cumin
  •     1 tbsp. dried oregano leaves
  •     2 cups shredded Cheddar or Monterey Jack cheese
  •     2 tbsp. olive oil (I prefer extra virgin)
  •     3 cloves garlic, chopped
  •     1 can of olive oil spray

Preheat oven to 450 degrees.

Put the olive oil in a frying pan and put heat on med/high. Add the garlic, onion, cumin, and oregano. Sauté the onions until tender (about 5 minutes). Place the onions in a sauce pan big enough to hold all ingredients. Keep heat at med/high. Shred the fried Chik’n Strips and mix with the onions, then add the black beans & salsa. Keep the heat at med/high. Simmer about 5 minutes.

Spoon about 1/3 cup chicken mixture onto each tortilla; then add about two tablespoons of cheese on top of the chicken. Wrap the tortillas up and place them on a baking sheet. Spray the wrapped burritos with the olive oil, turn them over and spray the opposite side.Make sure the “seam” is face down on the tray.

Place pan in the preheated oven. Bake for 13-15 minutes; flip chimichangas over at 8 minutes. Bake until crisp and lightly browned. Top with guacamole, salsa, sour cream, cheese, etc!



Cranberry-Walnut Bars

It would appear that I have a fettish for all things Cranberry & Walnut.  I got the original recipe from AllRecipes but I’ve added my own touches here & there.  Enjoy!


§       1/4 cup butter or margarine, softened
§       1/4 cup white sugar
§       1/2 cup packed brown sugar
§       1 egg
§       1 teaspoon vanilla extract
§       1 1/4 cups unbleached all-purpose flour
§       1 teaspoon baking powder
§       1/4 teaspoon salt
§       1/4 tablespoon ground cinnamon
§       1 cup chopped dried cranberries 
§       1/2 cup chopped walnuts



In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to creamed mixture. Fold in cranberries and walnuts.* Spread into a greased brownie pan (I prefer the Pyrex glass containers that come with the plastic lid. Makes putting away leftovers easy). Bake at 350 degrees F for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool down & cut into bars.

*If the dough is too dry, mix in a teaspoon of milk until the batter is more manageable.  The texture should be like Bisquick when you make biscuit dough.