Nothing says rich like a thick, juicy freshly grilled steak served up with a side of sinfully, creamy spinach. We started making this classic side dish decades ago with a recipe from Julia Child but over the decades of use it’s truly become our own and we vary the basic cream making ingredients depending on what we have on hand in our fridge. That being said, we rarely use Swiss cheese as she suggests as we almost always have parmesan and heavy whipping cream on hand or in a pinch have even crafted this dish with Neufchatel.
Yield: 4 servings
Prep Time: 5-10 minutes
Cook Time: 15-20 minutes
Total Time: 30 minutes
1 lb. frozen Spinach or 2 lbs fresh washed and air dried in salad spinner
2 T unsalted butter
1/2 c grated parmesan or pecorino romano or cream cheese
1/2 c heavy whipping cream
1/4 t Paleo Seasonings
pinch of nutmeg
Sea Salt and Fresh Cracked Pepper to taste
In stainless steel or enamel saucepan, melt butter over medium heat and add spinach. Cook for five minutes until most moisture has evaporated. (This time will be longer with fresh spinach—add the leaves handfuls at a time making sure you do not over fill your pan and then adding more as they begin to cook down.) When spinach has wilted, add the Paleo Seasoning and nutmeg along with cheese and whipping cream. Reduce heat to low and stir until all cheese melts and is well incorporated into spinach, another 5 minutes. Check taste and adjust accordingly with a bit of sea salt and pepper. Serve with steaks, chops, chicken or even folded into your favorite pasta!
Tip: To really kick up the sin factor, top with a generous flourish of fresh cooked and crumbled bacon right before serving.
Variation: For a twist on the classic, add fresh tomatoes. Just chop up about a cup and add them to saucepan after spinach has wilted and water has cooked off. Then, proceed with remaining directions.
SLOW COOKER CHICKEN MAKHANI
Ah winter…from the lack of sunshine, to the daily battles with wind, rain and snow it’s no wonder we feel battered and exhausted. And why it’s so important to take time to retreat and renew our senses. One of the best ways we’ve found to take off the chill and warm our souls is with a piping hot bowl of Indian Restaurant comfort food. Now, sure, you could grab some take out, but if you’ve got a slow cooker or crockpot, you can get this dish prepped and cooking in about 15 minutes then sit back and relax knowing that in about two and a half hours your belly will be filled with spicy deliciousness!
(No extra charge for the heavenly smells that will fill your home!)
Chicken Makhani, which has its flavor origins in Northern India is not really a traditional Indian recipe but likely a dish that evolved through Indian migration to the west and uniquely concocted in small Mom and Pop restaurants. So, while it can be classified as a curry, the recipe is as original as it’s chef. One thing that is a fact though is that Butter Chicken contains NO BUTTER! Typically, it gets its richness and fat from either sour cream, or as we use, 2% Greek Yogurt, which also tames the heat of the curry. But TRUST us, one bite and your taste buds will be fooled from the super creamy flavor explosion in your mouth.
So, grab the ingredients, set up the crockpot or slow cooker and get this spice party going. It only takes about 15 minutes of prep so you'll have plenty of time to unwind. And, when your Makhani gets down to the last hour of cooking you can craft some classic and healthy sides like rice, Saag and grilled garlic naan for the full Indian take-out experience. (Thankfully, you can pick up some great ready-made naan at your local market, along with your favorite beer so it’s just a matter of steaming rice and making the spiced and creamy Indian spinach.) Remember when choosing rice, select a high quality basmati for a traditional side that’s light and fragrant but if you want to add a little a different texture to the meal, experiment with brown rice or even quinoa.
SLOW COOKER CHICKEN MAKHANI
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours and 15 minutes
3 lbs boneless, skinless chicken breasts or thighs, cut into 2-inch chunks
One 6-ounce can tomato paste
1 cup coconut milk
1 cup 2% plain Greek yogurt
1 T lemon juice
1 T ZEN Seasonings (maybe more to suit your tastes)
1 t lemon zest
1 t cornstarch
¼ t ground cinnamon
1 1/2 t garlic cloves, minced
1 onion, finely minced
One 1½-inch piece fresh ginger, peeled and finely grated
1 small Serrano Chile—stemmed, seeded and minced
Sea Salt to taste
1/2 cup cilantro leaves, for garnish
2 cups steamed rice, for serving
Optional Sides: Garlic Naan & Saag
Add all of the ingredients, except the cilantro and rice, to the slow cooker or crockpot and stir to combine. Cook on high until the chicken is cooked through and the sauce has slightly thickened, about 2 hours. Garnish with cilantro leaves, then serve over rice with Saag, Naan and a chilled beer.
Julia Child once said “the best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit.”
Well, with our original recipe, the only place anyone will get whacked is right in the tastebuds! Once you see how eazZzy it is to roast your own bird, you will make this regularly for dinners and use the extra meat for other delicious meals.
This recipe can be used with any of our seasonings so be bold and experiment!
Makes 4-6 Servings
1 6-8 lb. Whole Chicken*, thawed, rinsed, dried
2 T Your Favorite Sleepers Gourmet Seasoning
½ C Butter, unsalted & softened
1 Granny Smith Apple, quartered
1 Lemon, roll on counter to release oils then quartered
1 Onion, peeled & quartered
Preheat oven to 450º. Mix "Fowl" Seasoning w/softened butter to make paste. Loosen the skin of the bird and massage Fowl Butter Paste under and on top of skin and around the inside cavity of the bird. Be generous-don't miss a delicious spot! Make sure you have removed all organs & gizzards, then insert quartered apple, lemon and onion into the bird cavity. Truss the bird with string so it holds its shape better. Tuck in the wings to keep them from burning.
Note: If you select Herbs of Summer™ or Pure Paleo™, add fresh cracked black pepper and Rose Mountain™ sea salt or another of our gourmet salts for a kick of flavor after covering bird with butter paste.
Put chicken on a rack in an open roasting pan and place in oven. Roast for 30 minutes. Then, reduce oven temperature to 375º and continue roasting for another 1 - 1½ hours or until a meat thermometer inserted into the thickest part of the inner thigh registers 175º and juices run clear.
Remove from oven and lift bird tilting slightly to allow the liquids to empty into the roasting pan. (You can use these later for a delicious gravy.) Transfer the chicken to a platter and tent with foil to keep warm.
Serve with a side of fresh steamed vegetables and some spicy whipped mashies!
This is a GREAT recipe to make ahead of time, chill and then serve at a picnic!
Makes 4-6 servings
1 t Sleeper's Gourmet "Fowl" Seasoning
1 T olive oil
1 T unsalted butter
1 onion, chopped
1 lb frozen chopped broccoli or spinach
½ to 1 C of any other favorite fillings (try like chopped tomatoes, colored peppers and zuccinni!)
crumbled crispy bacon
½ C heavy cream
1 C grated cheese---swiss, cheddar, mozzarella--mix it up!
¼ C parmesan cheese
pinch of nutmeg
sea salt & fresh cracked pepper
Preheat oven to 375º. Preferrably in a large cast iron skillet, melt butter and add oil and chopped onion and sauté until translucent. Add MAGIC RUB™ Fowl and cook an additional minute. NOTE: If you are using mushrooms, peppers or zucchini, you can sauté them together with onions. In large bowl, crack eggs and whisk together until fluffy with cream. Add a pinch of nutmeg and 2 pinches of salt and a few good twists of fresh cracked pepper. Make sure the onion and other sauteed veggies are spread evenly in skillet. Top with broccoli or spinach and any other fillings you are using. Sprinkle the grated cheese evenly over filling. Pour egg mixture over cheese and filling. Top with parmesan cheese. Cover skillet and insert in oven. Bake for 30 minutes. Remove lid and bake another 5-7 until golden brown. (Frittata will fall slightly when lid is removed.)
ENJOY with a crisp green salad, a crusty slice of bread and your favorite wine!
Makes 4-6 servings
In honor of Julia Child’s 99th birthday we took her classic Coquille St. Jacques recipe and spiced it up. Our creole french version is gluten free and can be ready in less than 30 minutes cook time!
Enjoy with a side of red quinoa, creamed spinach and heirloom tomatoes for a light supper. Want to elevate the taste? Try adding a sprinkle of swiss cheese at the end and broiling before serving.
Makes 4 servings
1 T "The Original" Seasoning
½ C Yellow Onion, minced
5 T Unsalted Butter
1 1/2 T Green Onion, chopped
1 Clove Garlic, minced
1 ½ lb Fresh Jumbo Scallops, Washed and Patted Dry
1 C Rice Flour
1 T Olive Oil
Sea Salt & Pepper
⅔ C Dry White Wine
½ Bay Leaf
¼ t Thyme --if using fresh, about 1 teaspoon finely chopped
½ C swiss cheese, grated (optional)
Lay out the scallops and cut them crosswise into ¼” slices. Sprinkle them on both sides with "The Original". Roll lightly in rice flour shaking off excess. Let stand.
In a small saucepan, cook the onions and 1 T butter until tender and translucent, about 5 minutes. Stir in garlic and cook for an additional minute. Set aside.
In a 10” skillet, melt 2 T butter and 1 T olive oil. Sauté the scallops quickly in this very hot mixture for 2 minutes to brown them lightly.
Pour wine into skillet with scallops. Add the herbs and cooked onion mixture and adjust seasonings to your liking. Cover the skillet and simmer for 5 minutes. Then, uncover and reduce sauce to thicken slightly---about a minute. Adjust seasoning and remove bay leaf. Set aside.
Spoon scallops and sauce on to bed of prepared quinoa. Serve with creamed spinach or a simple crisp green salad!
OR, if you choose to gratinée, separate the scallops & sauce into four portions onto oven safe containers. Sprinkle with the grated cheese and butter bits. Then place the dishes under the broiler for 3-4 minutes right before serving to brown. Serve immediately.
TASTES FROM HOME
RICH EATS FOR A FAT TUESDAY!
Click the LINK and join Christina
as she prepares a Cajun riff on
Coquille St. Jacques
1 cup Sour Cream or Plain Greek Yogurt
1 - 2 Tablespoons "The Original" Seasoning
In a small bowl, mix seasoning into sour cream or yogurt. Blend till well incorporated. Taste and adjust seasoning as desired. The flavor intensifies as it melds so if you have time, make at least 30 minutes before you plan to serve or the day before. Serve with chips, crackers, pretzels or veggies!
Note: For a cheese spread, omit sour cream and add 1 cup softened cream cheese to your favorite Sleepers seasoning.
Perfect as a topping for salads, soups and a great snack on the go... Toasted pepitas are one of our favorite ways to munch on the delicious Sleeper's Gourmet seasonings! Not only are they delicious, but also very good for you and will keep the hunger at bay!
1 cup large raw pepitas (pumpkin seeds)
1 t Extra Virgin Olive Oil
1-2 T "Paleo" seasoning
Preheat oven to 325°F.
Toss the seeds with EVOO. Spread in an even layer and roast the seeds in the oven, stirring occasionally, until golden, 13 to 15 minutes. Remove the pepitas from the pan and immediately toss the seeds with "Paleo" or another Sleeper's Gourmet seasoning! Let cool for 10 minutes.
¼ Cup Fresh Horseradish
1 Cup Sour Cream
1 T Dijon Mustard
1 t White Wine Vinegar
¼ t Fresh Cracked Black Pepper
For the Creamy Horseradish Sauce: Place all of the ingredients into a medium mixing bowl or Nutribullet and whisk/blend until mixture is smooth and creamy. Place in refrigerator for at least 4 hours or overnight to allow flavors to open and meld. Sauce can be refrigerated in an airtight container for up to 3 weeks.
HOMEMADE Tortilla Chips --- For any day of the week!
Easy, delicious and 100000% better than any store bought chip! We promise, once you give our homemade tortilla chip recipe a try, you won’t go back to bagged chips --- unless it’s a carb emergency!
Makes A LOT! (Totally depends on how many tortillas you decide to make)
1 Package of Soft Corn Tortillas
1 cup Extra Virgin Olive Oil (in a bowl)
Preheat oven to 400º.
Grab cookie sheets, a brush, pizza cutter or knife & authentic corn tortillas.
Spread tortillas onto cookie sheet so that they do not overlap. Dip your brush into the bowl of EVOO & brush the complete surface of each tortilla, lightly coating to the edges. Using your pizza cutter or knife, cut each tortilla into 4 segments. Place the cookie sheet in the oven and bake for 8-12 minutes until desired brown & crispiness!
Once your chips are done cooking but still burning hot, sprinkle them with your desired SG seasoning! If you need more than however many chips you got, repeat all necessary steps until you have enough!
Serve in a bowl side by side with your favorite chili, salsa, hummus, guacamole or dip!
Vegetarian Black Bean Chili - As Seen on “Recipe Hunters!”
Hearty and satisfying, our Vegetarian Chili is an original recipe we have been sharing for decades with family, friends, cook-offs and is now a finalist for a television Chili Competition! It’s a real crowd pleaser and we promise, you won’t miss the meat with the addition of garlic and corn adding a bold flavor punch!
Makes 8 Servings
1 large onion diced
1 t garlic, minced
1 T butter
1 T olive oil
2 T "The Original" Seasoning
1 T Chili Powder
3 oz. can tomato paste
4 15 oz cans of Black Beans, undrained
4 cups water
16 oz frozen corn
4 large cloves Roasted Garlic
fresh ground pepper
Juice from 1 lemon
Garnish Options: Monterey Jack or Cheddar Cheese, sour cream, diced green onions, jalapeños
In large pot over high heat, sauté onions with garlic, butter & olive oil till brown and caramelized. About 20 mins. Add "The Original" and Chili Powder and cook for 1 min. Add the beans and water to pot making sure the beans are covered by 1 inch. Add the tomato paste, salt and pepper. Bring to a boil then simmer for about an hour, or until reduced and thickened. Stir in roasted minced garlic, corn and juice from the lemon, cook until hot --- another 5 min. Ladle into warm bowls over cheese grits and garnish with your favorite shredded cheese, a dollop of sour cream and a sprinkle of green onions! Or, spoon some on tortilla chips and cheese for nachos or on the side of other classic Mexican fare.