How To make Grits Florentine
10 oz Frozen chopped spinach
1/2 c Thinly sliced green onions
3 oz Shredded cheddar cheese
1/4 ts Pepper
1/4 ts Nutmeg
2 c Water
2/3 c Enriched Hominy Quick Grits*
-- (Quaker or Aunt Jemima) 1/2 ts Salt (optional)
1/2 c Dairy sour half and half
-OR- sour cream 3 sl Bacon
crisply cooked
:
and crumbled
Cook spinach with onions according to package directions. Drain thoroughly; stir in cheese, pepper and nutmeg. Cook over medium heat, stirring frequently, until cheese melts; remove from heat. Bring water to a boil; slowly stir in grits and salt. Reduce heat; simmer 2 to 4 minutes or until thick, stirring frequently. Stir grits into
spinach mixture. Add sour half and half; cook until heated through. Spoon into 1-qt. serving dish. Sprinkle with bacon. *NOTE: To substitute Quaker or Aunt Jemima Enriched Hominy Grits, increase water to 2-1/2 cups and simmer time to 12 to 14 minutes. Proceed as recipe directs. NUtrITIONAL ANALYSIS per serving: * calories 181 * carbohydrates 17 g * protein 8 g * fat 9 g * calcium 170 mg * sodium 340 mg * cholesterol 25 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
How To make Grits Florentine's Videos
Chicken Florentine
*Make sure you are watching in 1080 HD :)*
Creamy Chicken Florentine????????...this the type of meal that will impress Bae and make him or her want to lock you down for life!! ???????? Do you hear me????????, it is that good and so easy to make!!
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Here's the recipe:
Serving size 6-8
Ingredients
4 boneless skinless chicken breast
all-purpose flour, for dredging
3 handfuls Baby spinach (chopped)
Red bell peppers
Baby Bella mushrooms
Diced onions
Season salt
Onion powder
Garlic powder
Paprika
2 teaspoon Olive Oil
1 1/2 cups of heavy cream
1/4 cup White Wine
2 cups of chicken broth
black pepper to taste
1/4 cup of Parmesan cheese (*optional- I didn’t use any cheese for this recipe however I’ve tried it and still enjoyed It with or without the cheese)
Instructions
1. Preheat oven for 350 degrees.
2. Clean your chicken then flattened your chicken. I used 4 chicken breasts and cut them into 8 pieces. Season the chicken breasts with season salt, onion powder, garlic powder, and paprika on both sides. Dredge the chicken in flour to coat lightly then shake off any excess flour.
3. Chop up your veggies, so that it’s easier to eat when the dish is served.
4. Heat olive oil in a large skillet over medium heat and add the chicken breasts. Only cook a few chicken breast at a time, you do not want to overcrowd the skillet. Cook the breasts for 4-5 minutes on each side until cooked through and golden brown. Remove the chicken onto a plate.
5. When the breasts is finish cooking on the stovetop, add in the remaining cooked breasts to the same pan. Add 1/2 cup of chicken broth. Place breasts in preheated oven for 10-15 mins, it depends on the thickness.
6. In another skillet, Heat olive oil in a large skillet over medium heat and add onions, mushrooms, and red peppers and sauté for 3-4 minutes. Add spinach, 1/4 cup of chicken broth, and 2 tbsp of white wine to the pan and let it simmer and reduce for a few minutes. Stir & Set aside.
7. Remove the breasts from the oven and in the same pan on low heat, add in the mixture, 1/4 cup of chicken broth, 1 1/2 cups of heavy whipping cream, 2 tbsp of white wine, and *optional Parmesan cheese*. Stir the sauce around so that any bits stuck to the bottom of the pan come off. Bring this to a gentle simmer and spoon the sauce over the chicken and simmer for a minute or two before turning off the heat. Serve hot and with my fave, mashed potatoes????.
Enjoy!
Shrimp Florentine Roadhouse Style
Just a quick dinner recipe.....Roadhouse style...... It was so good !!!!
Sunday Brunch video: Shrimp Florentine
Thanks, Buca di Beppo, for the recipe.
LAKE OKEECHOBEE CRAPPIE FLORENTINE 4K (HOW TO cook)”Florida boy spice co”
rough recipe:
speck Florentine
fresh fillets of lake okeechobee speck
seasoned with FLORIDA BOY SPICE CO
Gulfport garlic and herb seasoning then topped with truffle infused olive oil and baked in an oven for about 10minutes at 350
while that is cooking I sautéed fresh chopped onions and fresh spinach in a butter oil mixture and cooked it down to top the speck when it is finished cooking. I also seasoned it with the FLORIDA BOY SPICE CO gulfport garlic and herb seasoning.
after sautéing the onion spinach mixture I place it on top of the baked crappie and topped it all with sliced provolone cheese and returned it to the oven to melt the cheese.
after a few more minutes of the cheese melting it is ready to swerve.
for sides I made
reddish slaw:
thin sliced radish mixed with chopped green onions truffle infused olive oil and apple cider vinegar; seasoned with FLORIDA BOY SPICE CO Jupiter Jalapeño seasoning salt
cheddar and green onion hush puppies:
just mix grated cheddar cheese and chopped green onion to your favorite hush puppy mix!
I also made southern fried crappie:
fillet of crappie breaded in cornmeal and deep fried.
I seasoned this speck with FLORIDA BOY SPICE CO Jupiter Jalapeño seasoning salt also then dredged it into the corn meal mixture then into and egg wash , then back into the cornmeal mixture again. I then deep fried it until golden brown. about 8 minutes. I then removed and drained the grease away. I finished the fried crappie with a heavy dusting of FLORIDA BOY SPICE CO Hillsboro Hot Chicken.. it was amazing!!
THANKS FOR WATCHING!
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Creamy Shrimp Spinach
Creamy Shrimp Spinach
Ingredients:
2 tablespoons salted butter
1 tablespoon chopped garlic
1 pound peeled deveined shrimp
1 small yellow onion, diced
5 oz sun dried tomatoes
1 3/4 cups half and half
Salt and pepper, to taste
3 cups baby spinach leaves
2/3 cup fresh grated Parmesan cheese
2 teaspoons dried Italian herbs
1 tablespoon fresh parsley, chopped
Chef Al Paone's Shrimp Florentine
Here's a quick lesson from Chef Al Paone for a delicious and easy way to create Shrimp Boat's signature Shrimp Florentine. Or come and join us for this dish and many more at Shrimp Boat • 1020 Bloomingdale Avenue.