Spiced Chicken with Creamed Spinach and Apples

The original recipe https://www.foodnetwork.com/recipes/food-network-kitchen/spiced-chicken-with-apples-3363966 – Jughandle has changed this comforting dish of pan-seared spiced chicken breasts with roasted Gala apples and red onions. Jug has substituted creamed spinach for their sautéed Swiss chard improving balance.

Course Dinner, Main Course

Cuisine American

Keyword Apples, Creamed Spinach, Spiced Chicken

Protein Chicken

Cooking Method Pan Fried

Hot/Cold Dish Hot

Course Dinner, Main Course

Cuisine American

Keyword Apples, Creamed Spinach, Spiced Chicken

Protein Chicken

Cooking Method Pan Fried

Hot/Cold Dish Hot

Servings 4 servings

Author jughandle

Ingredients

4 skinless boneless chicken breasts (about 6 ounces each)
1/2 teaspoon allspice ground
1/4 teaspoon turmeric ground
Kosher salt and freshly ground black pepper to taste as required
3 Tbsps. olive oil extra-virgin
2 whole Gala apples cut into wedges- peeling is optional
1 med red onion sliced
1 Tbsp. lemon Juice the juice of one lemon
1/2 cup low-sodium chicken broth
2 cloves garlic minced

For the Creamed Spinach

3 cups spinach chopped (stems and leaves separated)
1/4 cup 1/2 and 1/2 cream
4 ounces cream cheese about 1/2 a block
1/2 cup parmesan cheese grated
1 whole shallot or small white onion
Salt and Pepper to taste

Instructions

For the Chicken and Apples

Season the chicken with the allspice, turmeric, 1/2 teaspoon salt and a few grinds of pepper.
Heat 1 tablespoon olive oil in a large nonstick skillet or seasoned cast iron pan over medium-high heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
Add the apples, red onion and a pinch of salt to the skillet.
Cook the apple/onion mixture, stirring occasionally, until softened and lightly browned, about 4 minutes.
Add the lemon juice to the skillet and cook, scraping up any browned bits, 30 seconds.
Add the chicken broth and bring to a boil, then reduce the heat to maintain a simmer. Arrange the chicken on top of the apple mixture. Cover and cook until the chicken is cooked through and the sauce is slightly reduced, 6 to 9 minutes.

For the Creamed Spinach

Meanwhile, heat the remaining olive oil in a separate large skillet over medium-high heat. Add the garlic and shallot then Sautee, stirring, until golden, about 30 seconds. Do not burn the garlic, if you do. throw it out and start it over.
Add the spinach stems and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add the spinach leaves; cook, stirring, until wilted, about 2 more minutes.
Pour in the 1/2 & 1/2 stirring until it starts to bubble. Then add the cream cheese stirring to incorporate.
Once incorporated stir in the parmesan cheese. Stir until everything comes together.
Serve with the chicken and apples.

Nutrition Facts

Spiced Chicken with Creamed Spinach and Apples

Amount Per Serving

Calories 413 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 11g69%

Cholesterol 153mg51%

Sodium 425mg18%

Potassium 498mg14%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 30g60%

Vitamin A 2669IU53%

Vitamin C 8mg10%

Calcium 227mg23%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Southern Stir Fry With Turnips and Greens

Recipe Submitted by – Andy Garr

In my continuous effort to bring you the finest recipes from around the world, I submit Southern Stir Fry with Turnips and Greens, from my friend Andy Garr. Andy and I met in high school playing basketball. He moved and lives in Texas and posts a ton of interesting stuff on FaceBook.

It appears that Andy and I have the love of many interests in common. Food among the most obvious. Thanks for sending me this recipe Andy – jughandle

The Back Story

The Mississippi River Delta, stretches for one hundred miles along the banks of the mighty Mississippi. Extending eastward fifty miles across the state, it is among the richest agricultural regions in the world.

After the enactment of the Emancipation Proclamation, slaves no longer worked the cotton fields, Chinese men migrated to the Delta in search of work. As is the case today, many intended not to make the Delta their permanent home, only to earn money and send it home. When they arrived, they found hard labor and low pay.

To achieve economic independence, these new immigrants opened grocery stores, selling to the black freedmen, formerly whose only choice were the plantation stores. The first Chinese grocery store in Mississippi likely appeared as early as the 1870s.

For generations Chinese immigrants continued to come to Mississippi Delta. They joined with their extended families and incorporating their cooking into the local cuisine. This recipe for stir-fried turnips and greens is one such dish. -excerpt from SECRETS OF THE SOUTHERN TABLE © 2018 by Virginia Willis.

Southern Stir-Fry With Turnips And Greens

Course Dinner, First Course, Lunch, Main Course

Cuisine Southern American

Keyword Southern Stir Fry

Protein ham

Cooking Method Pan Fried, Stir Fried

Hot/Cold Dish Hot

Course Dinner, First Course, Lunch, Main Course

Cuisine Southern American

Keyword Southern Stir Fry

Protein ham

Cooking Method Pan Fried, Stir Fried

Hot/Cold Dish Hot

Servings 4 people

Author Submitted by Andy Garr

Ingredients

1 cup (240 g) chicken stock homemade chicken stock
1 Tbsp (1 tablespoon) sherry
2 Tbsp (2 tablespoons) canola oil
2 ounces (56.7 g) country ham cut into small dice
2 cloves (2 cloves) garlic very finely chopped or pressed
2 Tbsp (2 Tbsp) ginger peeled and cut into julienne strips
1/2 Cup (80 g) small sweet onion thinly sliced crosswise
4 ounces (113.4 g) turnips 4 small or 2 medium turnips about 4 ounces, peeled and thinly sliced into half-moons
1/2 tsp (1/2 tsp) kosher salt more or less to taste
1/2 tsp (1/2 tsp) Black Pepper freshly ground, more or less to taste
4 Cups (160 g) greens Chopped about 6 ounces
2 tsp (2 teaspoons) honey local honey is best and is optional

Instructions

Stir together the stock and sherry. Set aside.
Heat a 14-inch flat-bottomed wok or large iron skillet over very high heat until a drop of water evaporates within a second or two when added to the pan.
Add the oil to the skillet and heat until shimmering.
Cook the ham until the fat is rendered, about 30 seconds
Throw in the garlic and ginger and cook just for 10 seconds.
Start stirring and add the onion stirring continuously, for 1 minute.
If you are using a wok move any ingredients up the sides if they start to brown too much. Don't burn anything.
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Add the turnips and stir-fry for another minute or two, then season with salt and pepper.
Pour in the stock mixture and toss together quickly with the vegetables.
Mix in the greens and cook, stirring, until the vegetables are crisp and/or tender—3 to 5 minutes.
Taste and adjust for seasoning with salt and pepper.
Drizzle with honey, if you choose, and serve immediately

Nutrition Facts

Southern Stir-Fry With Turnips And Greens

Amount Per Serving

Calories 158 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Cholesterol 11mg4%

Sodium 577mg25%

Potassium 265mg8%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 6g7%

Protein 6g12%

Vitamin A 455IU9%

Vitamin C 16.7mg20%

Calcium 20mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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