Do you have or know a little girl? There’s a brand new line of dolls out there, and I’m giving one away with my Hot Locks giveaway!
If you’ve ever wanted to try them, here’s your chance with the probiotics giveaway here.
Odds are really good… quick, go enter and I promise to wait for you.
I had to think really hard about what to post this week. We were on spring break last week, which meant the wee ones and I were running around most of last week. I did a lot of fresh, quick cooking, and many things we made, I’ve already posted.
Then I had my brilliant idea (ok, so brilliant might be stretching it just a bit). This is one of the super easy dishes that sounds much harder than it is. And it looks fancy, so people think you put a lot of work into it – the perfect kind of recipe!
Oh, wait. Is there a holiday weekend coming up that typically involves a lot of cooking of foods where you want people to think you’ve been slaving over a hot stove? Why yes, I do believe there is. Perfect again.
1/2 c fresh grated Parmeasan cheese
2 10oz boxes chopped spinach, thawed
3 T butter
3 T flour
1/2 c finely chopped onion
1 c cream
1/2 c spinach juice (reserved from when draining the frozen spinach)
1 t salt
1/2 t pepper
1/2 t nutmeg, fresh grated
1 1/2 c mix of cheddar and mozzarella cheeses
Grease a medium to large baking bowl (a la my ceramic souffle dish). Use the fresh grated cheese to line the greased bowl like you’d flour a cake pan. Preheat the oven to 350 degrees.
Cook and drain the spinach, saving the juice. Melt the butter into a saucepan, and saute the onions in the butter. Add the flour, and stir while cooking for 2-3 minutes.
Add the spinach and onion mixture to a large bowl and gently stir.
In a separate bowl, beat the four eggs.
Add the cream, spinach juice, salt, pepper, nutmeg, cheeses, and eggs to the large bowl and fold to combine.
Place the mixture into a baking dish. Place the baking dish into a pan of water. Cook for 40 minutes, checking carefully after 30 minutes.