Apple, Spinach, and Blue Cheese Nachos

IMG_4245This is not your average nacho and I know a number of readers are going to turn up their nose before they even read the post.  Nachos are typically a fan favorite, but blue cheese is definitely a love it or hate it food.  I never really hated it, but I definitely did not consume it often and really still do not.  However I do think blue cheese works well with certain foods and apples are one of those.

I have a weakness for a couple types of food.  You know the types of foods that no matter what you are willing to eat.  Sort of my own type of comfort foods since I have never been a meatloaf and mashed potato type of girl.  We have already established in previous post my love for pizza, or anything resembling pizza.  If you did not realize that here are a few of my pizza creations BBQ Chicken Pizza, Swiss Chard Naan Bread Pizza, Grilled Peach and goat cheese pizza.

Another love of mine is mexican food.  I have not posted that many mexican type foods aside from tacos and my mention of taco salad that we eat quite often.  We probably eat more mexican food in the winter, but I eat it year round.  I love nachos.  Typically my nachos are classic in nature containing beans or meat for protein, diced onion or pepper, and topped with cheese.  There used to be a favorite local restaurant of mine that served nachos as an appetizer.  Their appetizer nachos were not your typical nacho.  I remember ordering the spinach dip ones multiple times and I think they may have had a thai chicken one as well.  Recently I have thought about that restaurant and how their uniqueness in nachos is not found at many places.  I am not sure I have ever come across another restaurant they put such a twist on the mexican staple chips and dip.

Well my thoughts of that restaurant might have been the inspiration for this dish or maybe it was my yearning to use up the blue cheese I had in the refrigerator and the thought in the back of mind that I really should eat something healthy… fruit.

Nachos are one of those foods that I love because I can give you a recipe, but really you make what you need.  On the particular day I created this dish, I was home alone and it was one of the first cool days so I wanted a warm lunch.  Since then I tried it on Little Miss Mixture for a quick weeknight dinner.  Individualizing and making a plate full, whether a small plate for one or a large one to share with others, nachos are a go to type of food in a pinch.

Apple, Spinach, and Blue Cheese Nachos

White Corn Tortilla Chips

1/2 Cup Fresh Baby Spinach*

1/2 Granny Smith Apple

3 Tbsp. crumbled blue cheese

2 oz. Mozzarella cheese

Arrange nachos on a microwave safe plate.  (Note nachos can also be done in the oven, but I chose the microwave to decrease the cooking time for melting the cheese in order to keep the apples crisp.)  Chop the spinach and apples and arrange on top of the tortilla chips.  Sprinkle with blue cheese and top with mozzarella.  Microwave on high 30-45 seconds.  I served Trader Joe’s corn salsa along side for a cool, yet spicy contrast.

* You could substitute arugula or chard for the spinach.

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Treasure Chest Thursday Recipe: Gnocchi with Spinach & Pine Nuts

IMG_3708How have I not written about this meal yet?  This meal is regularly requested and I try to keep the ingredients on hand as it is a great way to use up a green that has been sitting around a little too long.  I tend to make this recipe most often with spinach, but I have been known to toss in some chard, kale, arugula, or even collard greens.

This recipe is definitely worthy of being a Treasure Chest Thursday post.  This is one of those simple meals that has just the right amount of flavor.  It is quick and easy to prepare making it a great weeknight (aka school night) meal.

As I am writing this post I really hope my search feature is working, as I could have sworn I have already posted this recipe but each time I have searched it comes up empty for gnocchi.  I guess I have written it in my head more than once because as I am typing the thoughts sound too familiar.  I have always been a fan of gnocchi since I first had it in a pesto dish years ago.  It has also been one of those items I swear I will try and make one day, but last winter I tried what I thought would be the easier version of gnocchi to make – gnudi.  Well turns out either I totally bombed the recipe or I really did not like gnudi.

I have never seen gnudi on a menu but I keep telling myself I have to try it again and try it somewhere out to see if it was me, the recipe or if I am just not a fan of gnudi.   Gnudi is really just gnocchi made with ricotta rather than potato. The mere switch to ricotta, an ingredient I love makes me worried it was me rather than the gnudi.  I have never brought myself to make gnocchi as I am not a big fan of complex recipes with a lot of steps.  Really to make gnocchi you then have to also prepare a meal using it.  Not my favorite type of cooking.  Besides after the gnudi incident a part of me thought maybe store bought is just what I prefer when it comes to pasta.  Now don’t get me wrong I have had fresh made gnocchi as well as the vacuum packed that is great for keeping on hand and I like them both.  It is just another excuse I keep giving myself on why I do not want to try to make gnocchi from scratch.

Enough of my gnocchi and gnudi tangent.  Okay one last thing what fun words.  I wonder if anyone has ever named their animals gnocchi and gnudi – filing that idea away for when I finally have to give in to a fish or something that comes in pairs.  I can just picture two cute little dogs with those names, but we have one cute little dog now and that is ample, especially since she is not high on my list this morning.  Really now enough on to the recipe that is a treasure chest recipe in our house.IMG_3701

Gnocchi with Spinach & Pine Nuts

1 pkg gnocchi (16oz.)*

6 Tbsp. butter

4 Tbsp Toasted Pine Nuts**

3 Garlic Cloves, minced

1 1/2 – 2 bags Fresh Baby Spinach

1/4 tsp Black Pepper, optional

Parmesan Cheese, as desired

 Directions

Cook Gnocchi in boiling water according to package directions, about 5 minutes.  Omit any salt or oil.  Drain.

In a skillet over medium heat melt butter  and cook approximately 3-5 minutes stirring constantly.  The butter needs to start to turn golden brown.  Add garlic and pine nuts to pan and continuing stirring for 1 minute.  Add gnocchi and spinach and cook stirring occasionally until spinach wilts.  Season with pepper if desired.  I like to decrease my stirring once spinach is almost wilted and try to get the gnocchi to brown slightly.  Serve with parmesan cheese on top as desired.IMG_3706

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* I prefer whole wheat gnocchi, but any type works

** I use pre toasted pine nuts from Trader Joe’s, but if yours are not toasted add the pine nuts with the butter so they toast while the butter is browning.

Adapted from a recipe that appeared in Cooking Light MagazineIMG_3708

 

 

Treasure Chest Thursday

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When you open your internet browser on Thursdays it is hard not to think about your past.  Everywhere you look it is #TBT Throwback Thursday, well the only other thing that might catch my eye on Thursday is Thirsty Thursday – where is it and sign me up, because by the time Thursday has rolled around we have had four early mornings, school lunches, homework, after school activities, etc and I am ready for a drink or a break.  Actually either and most likely both.

As I am waiting for the arrival of Little Miss Mixture from school and preparing for the afternoon tornado, I began thinking about what else starts with T.  How can I make a catchy phrase to capture someones attention and draw them to my blog.  Treasure came to mind as I was thinking there are recipes that we treasure – family traditions, holiday favorites, and so on.

Each new season I look over my personal recipe collections and there are always a few recipes that sound great.  I remember enjoying them so much and I work them into our weekly menu and then UGH, they disappoint.  Did I make it wrong?  Did I do something different?  Did I use a different ingredient or brand, or variety of something or have our taste changed?  Whatever it is the recipe is then out.  There are those recipes though that last the test of time and no matter what you change, how you make them they are a success.

Calypso is one of those in our house.  I do not know how it got its name, and I have scoured the internet looking for this recipe to give credit to someone, but I have yet to find it.  I believe it was torn out of a magazine many years ago, so my apologizes to whomever developed or wrote this recipe first, but I am taking credit until you shout out.

Calypso as we know it typically something from the West Indies or Caribbean.  It definitely uses ingredients that would be incorporated into that style of food, but in our house it is almost a comfort food.  It also helps that it can be made quickly and with ingredients that are generally on hand.

Calypso

10 oz. package of Yellow Rice – make as package directs

2 Tbsp. Olive Oil

            seasoned with garlic & crushed red pepper flakes

1 c. chopped or diced pepper (I use whatever color I have or combination of peppers)

1 c. diced onion

2 (16oz) cans black beans, drained and rinsed

2/3 cup water

Saute peppers and onions over medium high heat in the flavored oil about 6 minutes or until onion becomes translucent.  Add 2 cans of drained black beans and 2/3 cup water.  Cook for 6 minutes on medium high heat then reduce to low and mush beans to help mix flavors.

Serve over yellow rice and top with cheese, diced tomatoes.  Jalapeños and Cilantro are great toppings as well.

* I like to use dried black beans, but obviously they need to be soaked and cooked prior to beginning the recipe, so that takes more planning.

 

What recipes have lasted the test of time in your household?  What recipe do you treasure?