Best 5 Creamed Spinach And Bacon Recipes

CREAMED SPINACH AND BACON BAKE

Steps:

• Set oven to 350 degrees.
• Butter an 9-inch baking dish (or use an 8 x 8-inch baking dish).
• In a medium saucepan melt 5 tablespoons butter over medium heat; add in onions and saute for about 4 minutes (or until soft).
• Add in garlic, mushrooms, cooked bacon, cayenne pepper and seasoned salt, saute for 1 minute.
• Add in flour and stir with a wooden spoon and stir constantly for 2 minutes.
• Slowly add in the cream; bring to a boil over medium heat stirring constantly until thickened and smooth (this should take about 3-4 minutes).
• Reduce the heat to low and add in the spinach and stir until combined and mixed into the cream sauce.
• Mix in the cheddar cheese and 1/3 cup grated Parmesan cheese; stir until the cheese has melted.
• Season with black pepper to taste.
• Transfer to prepared baking dish.
• Sprinkle with 1/3 (or to taste) Parmesan cheese.
• Bake for about 25 minutes or until browned on top and bubbly.
• Let sit for 20 minutes before spooning out of the baking dish, this only gets better the longer you leave it sit, but you won't be able to keep your spoon out of the dish lol!.

CREAMED SPINACH WITH ONIONS AND BACON

Steps:

• Wrap bacon in a paper towel, and set on a plate. Cook the bacon in the microwave oven until crisp, about 1 minute per slice.
• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until transparent. Add the spinach and cook, stirring frequently, until most of the liquid has evaporated.
• In a separate skillet, melt the remaining butter over medium heat. Sprinkle the flour over the butter and whisk in using a fork until smooth. Season with garlic powder, salt and pepper; cook and stir until thick. Gradually stir in the milk so that no lumps form, and simmer until thickened. Add the spinach mixture to the cream sauce, and mix until coated. Crumble bacon over the top and serve.

SHRIMP AND GRITS WITH CREAMED SPINACH, TOMATO CONFIT AND SMOKED BACON GASTRIQUE

Steps:

• For the tomato confit: Preheat the oven to 220 degrees F. Combine the grape tomatoes, green tomato, red onion, garlic, bacon fat, olive oil, thyme, bay leaves, rosemary, sage and a pinch each of salt, pepper and sugar in a small casserole dish. Cover the casserole with foil and place it in the center oven rack. Let cook for at least 2 hours. Carefully remove the foil and inspect the confit: The grape tomatoes should be wilted, but not popped, and the red onions should be nice and brightly translucent. Discard the herb sprigs and bay leaves and keep the confit covered near the stove until ready to plate.
• For the shrimp: Heat an 11-inch saute pan over medium-high heat. Season the shrimp with salt and pepper and keep dry. Warm the butter in the pan. In batches, sear the shrimp on both sides for 2 minutes in butter. Transfer the shrimp to a plate and keep warm. Reserve the pan and drippings for the spinach.
• For the grits: Combine the cream, chicken broth, corn stock, butter, thyme and garlic in a 4-quart saucepan over medium-high heat and cook until boiling. Season the liquid lightly with salt. Slowly stir the grits into the liquid. Once all the grits are incorporated, turn the heat down to low and cook, stirring every minute or so, until cooked, about 10 minutes. You will know the grits are done when there's still a little texture, but the grains don't stick to your teeth. Finish with some cracked black pepper and cover until plating. If the grits become thick after standing, adding warm chicken stock will help to thin them.
• For the shrimp creamed spinach: Heat the butter in a medium saucepan over medium-high heat. Add 2 cups of the reserved shrimp shells and sear until the shells are bright and release a nice shellfish aroma, 2 to 3 minutes. Add the Vidalia onion, bay leaf and 1 tablespoon of the garlic and cook an additional 2 minutes. Reduce the heat, add the cream and simmer until thickened and reduced slightly, 10 to 12 minutes. Strain through a mesh strainer and reserve.
• Bring a medium pot half full of salted water to a boil. In the meantime, place a large bowl of ice water nearby. When the water is boiling, add the spinach and blanch for about 30 seconds. Use tongs and carefully remove the spinach to the ice water. Drain with a colander and set aside to let dry for a few minutes.
• In the same pan used to sear the shrimp, heat the olive oil over medium-high heat. Add the spinach and cook until just beginning to wilt, 2 to 3 minutes. Add the remaining 1 tablespoon garlic and the shrimp cream and cook until the cream thickens.
• For the bacon gastrique: Cook the bacon in a 2-quart saucepan over medium heat until almost crispy, about 10 minutes.
• Add the onion and garlic and sweat lightly over medium heat until translucent. Add the brown sugar, Marsala, sherry wine and vinegar and cook until reduced, about 15 minutes, then taste. The gastrique should be rather on the thin side--chunky and sweet with a nice acidity and dark in color. Cover and keep warm until ready to plate.
• To serve: Scoop about 1 cup grits each in the center of 4 entree bowls. Divide the cream spinach among the bowls, placing it in the middle, standing tall on the grits. Arrange 6 to 8 shrimp around the spinach in each bowl. Next, spoon the warm confit tomato on top of the cream spinach. Finish with a spoon of the smoked bacon gastrique around the edge of the bowl.

CREAMED SPINACH WITH BACON AND BECHAMEL SAUCE

Steps:

• Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining.
• Blanch the spinach in a pot of boiling water until the spinach is wilted, about 1-2 minute Drain and rinse in cold water to stop the spinach from cooking further. Squeeze to remove all the moisture possible. Chop and set aside.
• Heat a large skillet on med. high. Add the chopped bacon and sauté until the bacon begins to render some fat. Add the chopped onion and garlic. Sauté until onions are translucent.
• Make the béchamel sauce. Melt butter in a small saucepan on med/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minute Slowly add the milk, whisking continuously, cooking until thick.
• Combine spinach, bacon and onion mix, and béchamel sauce into one pan. Add nutmeg, salt and pepper to taste. Bring to a simmer, remove from heat and serve.

CREAMED SPINACH WITH MUSHROOMS AND BACON

Steps:

• Place bacon slices in a large skillet and cook over medium-high heat, tossing occasionally, until crispy, 5 to 7 minutes. Remove from the pan and drain on paper towels.
• Add mushrooms to the bacon grease in the skillet and saute until nicely browned, 8 to 10 minutes. Remove mushrooms from the skillet and wipe out any remaining bacon fat.
• Melt butter in the skillet over medium heat. Add olive oil. Mix in onion and garlic; cook until soft, about 2 minutes. Add spinach; press it down to mix with onion and garlic. Add mushrooms, cream, nutmeg, salt, and pepper; cook gently until liquid reduces by about half, 3 to 4 minutes.
• Sprinkle bacon over top and serve.