Your Dysfunctional Chef, Janice Taylor invites you to eat healthy, feel sated, push away from the table :)
Greetings One n’ All, I spent all day yesterday; yes, every second of the day (no exaggeration), researching, perusing and deciding on what appetizer to make for tonight’s potluck dinner. There are five of us bringing a variety of dishes. I was assigned appetizer/hors d’oeuvres. I have my own criteria when cooking. Simple. Easy. Simple. Healthy. Simple. Tasty. Simple.
Anyway, I zeroed in on and decided to go with my (slow cooker) Spinach Spoon Bread that has on occasion brought forth orgasmic sounds. Yes, I used the “o” word!
Again, I do love my slow cooker. The dish was mixed and poured into the slow cooker at 7:30 a.m. My work is done for the day! I am singing a happy, healthy and tasty tune.
Here is the Spinach Spoon Bread Recipe
1 (10 oz) box of chopped spinach, thawed and drained of liquid
1 bunch of scallions (5 or 6 in the bunch) sliced real thin
4 small sweet peppers, red and yellow, chopped minus the seeds, of course (You can substitute one red bell pepper if you must. If you like.)
1 cup (8 oz) cottage cheese (2% or 4%…sometimes I go full fat, what the heck)
4 eggs, lightly beaten
1/4 cup melted butter
1 teaspoon salt (I get this loose designer salt at the food coop. It’s top end and I really do think it makes a difference. Go ahead…splurge)
1 package corn bread mix, approx. 6 oz. (I go for the organic corn bread mix. Again, the best ingredients make a world of difference.)
Put all ingredients in a bowl and mix!
Spray slow cooker with non-stick spray.
Pour ingredients into slow cooker.
Cook on low for 3.5 hours
When done, carefully place the spinach spoon bread dish on a platter and garnish with sweet peppers, jalapeno stuffed olives. Use your imagination. Go colorful. Go wild! Take a photo and post in the Kick in the Tush Club/FB!
Spread the word–NOT the icing!
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For one-on-one coaching, contact Janice!