Egg Spinach Mushroom Grilled Sandwich

I am living with the sandwich lovers. And that reason always proved me a bad wife and a bad mamma. Let me reason the fact. I always try to satisfy the two hearts with the simplest sandwiches which will take hardly two minutes to make. Like the cheese sandwiches, salad sandwiches et al. Now the other day to relieve them from their boring and Yakki (in my daughter's word) breakfasts and of course to rescue myself from their fury, I decided to treat them with some YAMMY sandwich that I have never prepared before. And no need to say I got my pedestal back. I crowned to be the perfect cook and the best Mamma. So you all just keep on imagining how much praises I bagged in on that auspicious day……

Ok you guys are bored enough. Let’s jump straight to the Egg Spinach Mushroom Grilled Sandwich. Do make it and give a nice feedback which I am surely going to show my family… (Grinning till the ear ends). So recipe here follows:

Egg Spinach Mushroom Grilled Sandwich

(8 sandwiches)

Ingredients:

Egg- 2 ( beaten)

Sandwich Bread- 8 pieces (Brown /white- up to your choice)

Spinach(washed and chopped)- 1 cup

Mushroom(chopped)- 1 cup

Grated Cheese- 1/2 cup

Chopped Garlic- 1/2 table spoon

Salt & Sugar -According to taste.

White pepper- A dash

Oregano Seasoning - 1/4 tea spoon

Tomato Sauce- 1 tea spoon

Olive oil- 1 table spoon

Butter to grease.

Method:

1. Take a pan or kadai heat the  oil and add the garlic. Then add the spinach and the mushroom. Saute for few minutes then add all the other ingredients except the Egg, Cheese and Bread. Stir nicely till the spinach is well cooked and dry. Then add the egg, fry nicely till it takes a perfect dry texture. Take off the stove.

2. Take the breads and cut the sides. Spread the Spinach spread on 4 breads and top them with grated cheese. Cover the four breads with the other four breads.

3. Now grease the Sandwich griller with butter and grill the sandwich till it is done. Cut it in a triangular shape and enjoy with sauce or some dip.

Grilled Chicken Stuffed Mushroom and Spinach

Winter steps in and the oven becomes more active than ever. Not only for baking the cakes and cookies to welcome the month of joy and jingles, but also for the aromatic healthy baked foods that the hearts crave for. The freshly salubrious colourful vegetables in the market, never let you return empty handed. And this is the magnificent part of winter where you can manipulate your creative culinary skills by using these vast miscellanea of vegetables available during this season.

 This time I got big spinach leaves. First I thought of using that spinach layering in between some mixture and bake it. But then I decided to use them as a wrap. And I had some mushrooms stored in my fridge and felt gallant using those as a stuffed dish. No doubt those taste so delicious that the family members raised a request to make it soon.  So here is the recipe:Ingredients:

Minced Chicken: 300gm

Pasta Sauce: 2 table spoon

Oregano Seasoning: 1/4 tea spoon

Salt: According to taste

Button Mushroon- 5-6

 Spinach  (the big leaves ) -6-7

Method:-

1. Mixed all ingredients except the mushroom and spinach nicely.
2. Take each spinach leaf and put a spoon full of stuffing in it and fold it nicely and tuck it up with a tooth pick.
3. Take out the stem from the mushroom and put the stuffing in it.
4. Place them on an oven proof tray and grill for 15 mnts.
5. Serve it with a bowl of hot soup and bread.

This recipe is off to Indrani's Healthy Baking Event.

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Salmon Florentine Phyllo Cups

Wish you all Happy and Healthy New Year. Little late, but not so late to cheer. How did you start your new year? Did you wait till the midnight bell melodically sings the new year song? I missed the auspicious moment of the shift. But welcome the brand new year with a blast and with new promises. Last year the most remarkable thing and a long lasted dream had been fulfilled, that was, I tried Ice Skating. And on the same time I also promised to never wear the Ice skates again in my life.

From my childhood skating was one of the dreams which I always wanted to try for. But that never materialized as both my mom and dad are too scared with the thought that if I skate I am going to break my bones. I loved seeing the Ice skating ballets in the television and used to spend many nights dreaming myself skating and dancing with some elegant moves.

The Ice Skating Ring at Sea World, San Diego, California....

Any way, after coming to USA I felt my dream a bit closer and my husband not so rigid in this affair. Moreover he is also quite interested in Ice skating. Last year when the winter knocked the door and the artificial Ice Skating rings built up in various places, we decided to try our potentiality in this field. Last year the day before Christmas we went to Sea world (famous theme park for the sea creatures and shows) and the first thing we did, bought the tickets to Ice Skate.

My daughter and me in the ring....

Whenever I have seen people on the ring so fleetly skating, the moves gave me the feeling of a free bird flying in the sky. The gestures of the moves always made me to feel the taste of freedom. A freedom, free form every thing just tasting the beauty of life and the rhythm of romance. This kind of sublime feeling I always wanted to feel and taste.

Before starting this new action I am too confident and determined that when I am on floor I am going to win the podium. I will just turn in to a swan princess and will make everybody stuck dumb with the graceful dancing poses. But all the confidence and determination just went in vain within a second when I wore the Skate shoes and put the first step in the Ice skating ring. I stayed in the ring for less than an hour and was not able to leave my hands from the side bars. I never thought in my dreams that the floor could be so slippery. I never thought in my dream that I would not be able to step a single move without holding any thing. On the other hand my husband and my daughter they tried few steps without any support. But the over confident Me, skated many steps, only holding firmly the side railings. A weird scare was injected in my body, in my blood and all my limbs had a eldritch sensation which kept on giving me goose bumps and made me weak in every move. After coming out from the ring I felt like I got a new life again. I felt so relieved like I had survived from a great danger. I promised that not in my remaining days I am going to try this action again. But I will surely train my daughter in Ice Skating and will see me through her rocking the floor with majesty.

In this new year I made a new dish which I have never made before and would liked to share with everybody.

SALMON FLORENTINE PHYLLO CUPS

(Recipe adapted from www.athensfoods.com)

Ingredients:-

Salmon Fillet- 1/2 lb

Spinach chopped- 1 cup

Tomato chopped- 1 medium sized

Tomato - 12 sliced in thin pieces

Garlic chopped- 1 tea spoon

Ginger paste- 1 tea spoon

Onion chopped- 1/2 cup

Vinegar- 1 tea spoon

Plum Sauce- 1 table spoon

Salt , Sugar and Black Pepper- As per taste

Oil- 1 table spoon

Shredded cheese- 3/4 cup

Phyllo sheet- 1 packet

Method:-

1. Boil the Salmon Fillet with little bit of salt and the vinegar. Drain the fillet and reserve.

2. In a skillet heat the oil and then add the chopped garlic. Sauté it till brown then add the onion. Let the onion fry till it turns brown add the tomato and the garlic paste. When the tomato will become soft add the spinach. Cook it until it gets tender.

3. Mash the salmon fillet with a fork and add it to the spinach mixture. Add salt, sugar pepper and plum sauce and cook till it gets a dry texture. Cool it and then chill.

4. Take the Phyllo sheet. There are two rolls in the packet. Unroll the sheet. I cut each unrolled sheet in six squares. You will get total 12 squares.

5. Pre heat the oven in 350 degree F.

6. Take a muffin pan. Grease it and gently put each phyllo square inside the cups with a light press. Now put the Salmon filling in each cup with an approx measurement of 1 table spoon. On top of each cup put a sliced Tomato.

7. Bake for 25mnts. Then take the trey out and put the cheese on the top of each cup and again bake for 10-15mnts more till the phyllo cups turn brown.

8. Serve hot with sauce and salad.

Note:-

1. I have done a mistake. I put the cheese right in the beginning, I started baking the cups. For that reason the cheese became over cooked and didn't get the melted creamy taste. Please make sure to put the cheese before 10 mnts of the total given  baking time.

2.You can serve it as snacks or starter and you can also devour it as the main meal.

3.Please read the instructions well on the packet of the Phyllo sheets before using it.



Saag Chicken/ Palak Chicken/Spinach Chicken:-

Ingredients:-

Chicken-7-8 medium size pieces

Spinach- 1 bunch

Onion-1 medium

Tomato-1 medium

Ginger & garlic paste-1 tbsp

Yoghurt-2 tbsp

Turmeric Powder- ½ tsp

Cumin Powder- ½ tsp

Coriander Powder- ½ tsp

Cashew nuts- a handful

Garam Masala (whole)- 2 of each (Cardamom, Clove & Cinnamon)
Star Anise- 2 flowers

Cumin seeds- ½ tsp

Bay Leaves- 2

Salt as per taste.

Oil- 2+2 tbsp (It can less or more)

Method:-

1. Marinate the chicken with the yoghurt, all the powder spices (turmeric, cumin, coriander) and salt for 15 mnts.

 2. Roughly chop the onion, tomato and the spinach. Heat 2 tbsp oil. Temper with cumin seeds. When the seeds start to splutter and the ginger garlic paste. Add the chopped onion when the ginger garlic turns brown. Keep on frying the onion till it turns brown. Add the tomato and sauté till the oil separates. Then add the spinach and the cashew nuts. Fold all together nicely. When the spinach is fully cooked and all the juice evaporates, take off the heat and cool aside. Grind the cooked and cooled spinach in to a smooth paste. Reserve.

 3. Heat 2 tbsp oil. Temper with star anise, garam masala and bay leaves. Add the chicken and fry the chicken till it turns brown. Then add the spinach paste and folds nicely. Cook for few mnts and then serve with roti, rice whatever your heart desires.

Variations:-

1. I used here boneless Chicken. The taste enhances more if you use with-bone chicken pieces.

 2. You can add Coriander Leaves too. If you wish to add then add it when you are grinding the spinach. But of course it’s up to your wish when you want to add the coriander leaves and how.

Sending this dish to Priya's Cooking With Seeds - Cardamom Seeds Event.

Stuffed Spinach Chicken Breast

This is one of the commonest and favourite dishes in our dinner menu. Both the adults and the kids will love it till its last bite. Very healthy, nutritious and a full meal. Any kind of stuffing goes well with this recipe. I used spinach and mushroom stuffing to send it to the Event- 'Healing Foods Event-Spinach' , hosting by Divya and started by Siri.

Ingredients:-

Marination:-

Chicken breast – 4 pieces

Chili Sauce- 1 table spoon

Lemon juice- 2 table spoon

Soya sauce- 2 table spoon

Tomato sauce- 1 table spoon

Salt, Sugar and Black pepper according to taste.

Stuffing:-

Spinach – 1bunch

Mushroom- 5-6

Tomato- 1 medium

Garlic-3-4 cloves

Ginger paste- 1 tea spoon

Onion- half of a large one

Salt, Sugar and Black pepper according to taste.

Method:-

1. First slit the chicken breasts and make pockets. See the picture where I have shown, how to slit the chicken breast. Slit in to a 1 inch line so that you can put your finger. You can use your knife too, to make a pocket. But a finger works better than a knife, what I felt from my experience. Put your one finger through the slit and keep on making a big hole to form a pocket. The process should be done very carefully.

2. Marinate the chicken breasts for ½ hour or so with the marination ingredients given above.

3. Now make the stuffing. Finely chop the spinach, mushroom, tomato, onion and the garlic. Heat oil on a pan and put the garlic when the oil is hot. Add the onion when the garlic turns brown. Fry them till the onion turns light brown. Add the ginger paste and the tomato. Sauté altogether nicely. When the tomato becomes soft add the spinach and the mushroom. Add salt, sugar and black pepper according to taste. Keep stirring. Take out from the stove when the spinach is fully cooked and the juice has become dried out.

3. Pre heat the oven to 350 F.

4. Now take the chicken breasts one at a time and stuff them with the cooked spinach. Take a tooth pick, close the open area of the chicken breast by tucking it, when the breast is fully stuffed. You can use several toothpicks to close any open/ leaking area.

5. Place the breasts in to an oven-proof tray and bake for 35-40 mnts.

6. Serve the stuffed chicken breasts with boiled vegetables or bread or anything that you think goes well with it. Before serving pls take out the toothpick to have a safe and sound meal.

Pls Note: Yesterday, one of my Blogger friends pointed out that my blog was screening very big in her machine. After that I checked it in 4 other computers. In my husband's machine also, it's screening big but in the other machine, I found it to be fine. My husband informed me, the screen display and sizing depend on the setting of each machine which could be altered. I am not a computer expert. So any kind of suggestion regarding this or making my blog better or anything related to it is always welcome. I am sorry for the inconveniency.

Baked Spinach Chicken with Baked Potato

Ingredients:-

Note: I awalys keep on experimenting with the various kinds of sauces. It is not mandatory to use these sauces only. You can use whatever sauces you want to use for the marination.

Spinach- 1 bunch

Chicken Breast- 4 Fillets

Honey Mustard sauce- 1 tea spoon

Soy Sauce- 1 table spoon

Pasta sauce-2 table spoon

Peanut butter- 1table spoon

Salt- to taste

Sugar- 1 tea spoon

Method:-

Pre heat the oven to 350 F.

Wash the Spinach thoroughly. Chop roughly into small pieces. Cook in the Microwave for 10 mnts adding a pinch of salt. Drain the excess water and reserve the blanched spinach.

Note:- Before baking any spinach dish always blanch it. The Spinach leaves lots of water during cooking. Therefore if the extra water is not drained ,that may differ the taste of a dish.

Take all the sauces, salt and sugar in a bowl. Mix gently.

Take an oven proof deep dense greased tray. Place the chicken breasts. Add the sauce and spinach. Fold all well. Then place the breast side by side. Bake for 35 to 40 mnts. In between turn the breasts to the opposite side. Serve hot with baked potato and salad.

This is a very full and healthy dish

 for the adults and a very healthy and tasty dish for the kids too.

Baked Potato:-

 

Ingredients:-

Potato- 4 medium size
Salt-to taste
Italian Seasoning-1/4 tea spoon
Oil- Few drops

Method:-

Pre heat the oven to 400F.

Wash and then wipe dry the skinned Potatoes. Cut the Potatoes in desired shapes but be carefully the pieces should not be too thin or too thick.
Grease an oven proof tray. Put the potato slices on the tray add all other ingredients along with the oil and mix well. Bake for 10-15 mnts. Turn the slices then again bake for another 10-15mnts more. Keep on checking so that the potatoes should not turn too brown. Serve hot.

This recipe is off to 'Healing Foods Event-Spinach' , hosting by Divya and started by Siri.