Individual Baked Spinach Gratins

Individual Baked Spinach Gratins
Recipe type: Appetiser
Serves: 4

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  • 2 (9-ounce) packages frozen chopped spinach, thawed and squeezed as dry as possible
  • 1 cup heavy cream
  • 1 egg, lightly beaten
  • 1 clove garlic, minced
  • 1½ cups grated Swiss cheese, divided
  • Salt and pepper to taste

  1. Preheat the oven to 350ºF. Lightly butter 4 small (6-ounce) souffle dishes and place on a baking sheet.
  2. In a large bowl, stir together the spinach, milk, egg, 1 cup of the Swiss cheese, garlic, salt, and pepper.
  3. Divide the mixture evenly among the 4 souffle dishes and sprinkle each with 2 tablespoons of the remaining Swiss cheese.
  4. Bake the gratins in the oven until they begin to puff and the cheese has melted and browned, about 25 minutes.
  5. Allow to cool for 5 minutes, then serve.Individual Baked Spinach Gratins


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Baked Tilapia with Mustard, Lemon, and Horseradish

Baked Tilapia with Mustard, Lemon, and Horseradish
Cuisine: American
Recipe type: Fish
Serves: 4

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  • 4 (6-ounce) tilapia fillets
  • 3 tablespoons chopped fresh parsley, divided
  • 1 tablespoon lemon juice
  • 2 teaspoons prepared horseradish
  • ¾ teaspoon Dijon mustard
  • ¼ cup chicken broth
  • 3 tablespoons butter, divided into 4 slices
  • ½ teaspoon lemon zest
  • 1 teaspoon chopped fresh thyme
  • 1 lemon, cut into 4 wedges
  • salt and pepper to taste

  1. Preheat the oven to 400ºF.
  2. Lightly butter a medium casserole dish.
  3. Season the tilapia with salt and pepper. Add 1 tablespoon of the parsley, lemon juice, horseradish, mustard, and broth to the casserole dish and whisk to combine.
  4. Place the tilapia fillets in the casserole dish and spoon the horseradish mixture of them.
  5. Top each fillet with a slice of butter and bake, basting occasionally if desired, until the fish flakes easily with a fork, about 20 minutes.
  6. Sprinkle the fish with the remaining 2 tablespoons of parsley and lemon zest.
  7. Serve with the lemon wedges.
  8. Baked Tilapia with Mustard, Lemon, and Horseradish


Baked Chicken with Apricot Glaze and Sautéed Fennel and Broccoli

Baked Chicken with Apricot Glaze and Sautéed Fennel and Broccoli
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

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Give baked chicken buttery, caramelized flavor with an easy apricot preserve sauce—simply reduce the preserves to a glossy, sticky glaze and it’s ready to go. Skinless chicken thighs baked in the oven give you both the richness of juicy, tender dark meat and the benefits of a lighter dish with very little added fat. The glaze needs only a half-tablespoon of butter and a splash of sweet and tangy white balsamic vinegar to help it reduce. Pan-searing is one of the quickest, most nutritious ways to bring out the best taste and texture in vegetables. A little olive oil and simple seasoning allow the vegetables’ natural flavors to be the star of the dish. In this recipe, sweet, anise-flavored fennel balances the earthiness of the broccoli—and it’s all ready in about 10 minutes.

For the Chicken
  • 1 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • ½ tsp dried red chile flakes
  • 8 bone-in chicken thighs (2½ to 3 lbs total), skin removed
  • 4 tbsp apricot preserves
  • ½ tbsp unsalted butter
  • 1 tsp white balsamic vinegar
For the Vegetables
  • 2 tbsp olive oil
  • 1 small fennel bulb, cored and cut into thin vertical strips
  • 6 oz broccoli florets with 1- to 2-inch stems
  • sea salt
  • freshly ground black pepper

  1. Preheat the oven to 375° F and line a shallow baking pan with parchment paperSkinless Chicken Thighs
  2. Combine the oil, salt, pepper, and chile flakes in a small bowl. Rub the chicken thighs all over with the oil mixture and place on the baking pan.Chicken Thighs Ready to Bake
  3. Bake 30 minutes on 1 side, then turn and bake 15 minutes longer, until the thighs are almost cooked through.1st Glaze on Chicken
  4. Meanwhile, combine the apricot preserves, butter, and balsamic vinegar in a small saucepan or skillet and season with salt and pepper. Bring to a simmer over medium heat, then reduce the heat to low and cook slowly until the mixture reduces to a glaze, about 10 minutes.Apricot Glaze
  5. Brush the chicken with half the glaze and bake 4 minutes. Turn the thighs over and brush with the remaining glaze. Bake until the chicken is tender and cooked through, about 3 minutes longer.Baked, Glazed Chicken
  6. To serve, place 2 chicken thighs on each of 4 plates and spoon the fennel and broccoli alongside (recipe follows).Fennel and Broccoli
  7. Heat a heavy (preferably cast-iron) skillet over medium-heat and add the oil. Add the fennel and sauté, stirring a few times, 6 minutes.Fennel Beginning to Cook
  8. Add the broccoli and season with salt and pepper. Stir into the fennel and sauté until the vegetables are crisp-tender and slightly browned, 4 minutes.Sauteed Fennel and Broccoli
  9. To serve, divide and spoon alongside the chicken. Serve hot.


Baked Chicken with Apricot Glaze and Sauteּed Fennel and Broccoli

Baked Chicken with Apricot Glaze and Sauteּed Fennel and Broccoli

Baked Spaghetti in Garlic Bread


•    1 loaf of thawed dough
•    6 oz cooked spaghetti
•    1 cup of any sauce for the spaghetti (either tomato basil sauce or bolognaise) – must be thick
•    8 oz of mozzarella cubes
•    parmesan cheese
•    1 egg white, beaten
•    parsley or oregano flakes
•    garlic


1.    Prepare flour onto a counter or use a baking sheet to roll the dough on.
2.    Roll out the loaf into a large rectangle, about the thickness of less than an inch.
3.    Set the dough at rest by covering it with a plastic wrap for about 12 minutes.
4.    Boil spaghetti, drain and let cool.
5.    Unwrap dough.
6.    Drop the spaghetti in the center into a bundle from one end to the other, length-wise, leaving space on the sides for the folding.
7.    Pour the sauce and mozzarella cubes onto the spaghetti.
8.    Make even slits on both sides of the dough to create folds or flaps for folding. The flaps should be of the same width and wide enough to hold the filling together without tearing.
9.    Fold the top and bottom part over the filling, in order to allow the first flaps to stick onto something.
10.    Start folding flaps. Left over right, right over left.
11.    Lastly, pull the last strip over and under the bread.
12.    Carefully place bread on a large, greased, baking sheet.
13.    Brush egg white and top with Parmesan cheese, gralic and parsley/oregano.
14.    Bake at 350 degrees for about 30 mins.
15.    Let it cool before slicing and serving.