RECIPE FOR CREAMED SPINACH RECIPES

RUTH'S CHRIS CREAMED SPINACH RECIPE | TOP SECRET RECIPES

Ruth's Chris Creamed Spinach Recipe | Top Secret Recipes image

"Ruth's Chris Steak House" is such a difficult name to spit out that a restaurant critic suggested it be used as a sobriety test. Surely anyone who could say the name three times fast couldn't possibly be intoxicated. But the hard-to-say name has worked well for the steakhouse chain—it's memorable. The name came from the first restaurant that Ruth purchased in 1965 called Chris Steak House. When she opened a second restaurant with that same name, the previous owner, Chris Matulich, tried to sue her. She won the case, but to avoid future lawsuits, she put her name in front of the original and it became the tongue twister we know today. The delicious creamed spinach served at Ruth's Chris inspired this recipe that has just a hint of cayenne pepper in it for that Louisiana zing. The recipe requires a package of frozen spinach to make it convenient, but you can use the same amount of fresh spinach if you prefer. Now that you've chosen the veggies, finish off the meal with my copycat recipes for Ruth's Chris Petite Filet and Au Gratin Potatoes. Source: Top Secret Restaurant Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 15 minutes0S

Prep Time 7 minutes30S

Cook Time 7 minutes30S

Number Of Ingredients 8

Ingredients

Nutrition Facts : Calories 275 calories

MORTON'S STEAKHOUSE CREAMED SPINACH RECIPE | RECIPES.NET

Morton's Steakhouse Creamed Spinach Recipe | Recipes.net image

Make a restaurant worthy creamed spinach for your steak meals! It tastes just like how Morton's Steakhouse makes it, but creamier and ten times better.

Provided by Kathy Dixon

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 12

Ingredients

4 tbsp unsalted butter
1 minced medium yellow onion
3 minced garlic cloves
4 tsp divided kosher salt
1 tsp freshly ground black pepper
½ tsp freshly grated nutmeg
¼ cup all-purpose flour
3½ cups half-and-half
2¼ lbs or 1 lb frozen fresh leaf spinach
1 cup Mozzarella cheese
4 oz cream cheese
½ cup grated parmesan cheese

Steps:

Bring a large pot of water to a boil with two teaspoons of salt.
Add the spinach and cook just until wilted, for 1 minute.
Drain the spinach in a strainer or colander.
Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
Chop the spinach bundles into a ¾ inch width.
In a large skillet melt the butter with the garlic and onions.
Cook on medium low for 8 to 10 minutes or until the onions are translucent.
Add in the remaining kosher salt, black pepper and nutmeg.
Add in the flour and mix with a wooden spoon over low and cook for 2 to 3 minutes until the aroma is a bit nutty.
Add the half an half and cook until boiling.
Add in the mozarella cheese and cream cheese
Cook for 6 to 8 minutes or until the mixture has thickened.
Add in the spinach and the Parmesan cheese and stir to combine.
Serve with steaks, and enjoy!

Nutrition Facts : CarbohydrateContent 112.55g, CholesterolContent 194.47mg, FatContent 69.96g, FiberContent 6.68g, ProteinContent 80.31g, SaturatedFatContent 43.18g, ServingSize 8.00 , SodiumContent 2,459.81mg, SugarContent 0.00, UnsaturatedFatContent 19.38g

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