Kayelle
Chef Extraordinaire
Darn, I didn't know what to call these individual side dishes that we came up with for our roast lamb tonight but they were outstanding, so I needed to share.
We had four medium end of season tomatoes (skinned, seeded and chopped) with about 3 cups of baby spinach, chopped in a bowl.
Fry 3 strips of chopped bacon and add a chopped onion with a rib of chopped celery and cook till tender in the bacon fat.
Add the hot mixture to the bowl to wilt spinach.
Season all with salt and pepper.
Divide mixture into two individual casseroles (pot pie size) and top each with about 3/4 cups of generously buttered mixture of stuffing mix or Panko bread crumbs (I used a combo) and bake at 375 degrees for 35 minutes till the tops are nice and brown.
Honestly, this is a four****star restaurant dish, she said modestly.
We had four medium end of season tomatoes (skinned, seeded and chopped) with about 3 cups of baby spinach, chopped in a bowl.
Fry 3 strips of chopped bacon and add a chopped onion with a rib of chopped celery and cook till tender in the bacon fat.
Add the hot mixture to the bowl to wilt spinach.
Season all with salt and pepper.
Divide mixture into two individual casseroles (pot pie size) and top each with about 3/4 cups of generously buttered mixture of stuffing mix or Panko bread crumbs (I used a combo) and bake at 375 degrees for 35 minutes till the tops are nice and brown.
Honestly, this is a four****star restaurant dish, she said modestly.
