I found these cute little ramekins at Target right before Halloween. I had planned on using them for a recipe to be featured in the magazine I write for but totally forgot about them.
This would and will not be the first time I forget about a prop that I have purchased…LOL
My house is full of odd plates, bowls and silverware. Nothing really matches and I rarely have more than two of any one thing.
It's a bit eclectic come dinner time. I try to stick to basic white when it comes time to buy sets of bowls and plates in large numbers. This makes the addition of all of my little mismatched dishes work in perfect harmony.
I have made this recipe before from the 2009 edition of Cooks Country magazine and it turns out great every time.
I decided I would make it again but do them in the ramekins. It worked great and made cleanup so much easier. Leftovers were a piece of cake. All I did was cover them up with Saran Wrap and refrigerate. The kids could microwave the leftovers without any issues.
I served mine in the ramekin with a salad on the side of a large plate. For the purpose of pictures and so that you could easily see the combination of chicken, spinach and sauce, I spread it out on a plate below.
When you finally add the ramekins to be broiled, remember that everything is already cooked. All you are doing when you add it to the oven is melting the cheese. The reason this is important to know is because you are working with a cream based sauce and over cooking it can cause it to break down and get runny. It still taste really good, just not as creamy.
There are lots of recipes that can be made into individualized portions. Some of my favorites are lasagna, shepherds pie and eggplant parmesan.
Do you have a delicious dish that you like to make in single portions? If so, leave a comment below and share. I am always looking for new ideas of great recipes.
Recipe: Chicken Florentine
Makes 8 individual sized portions
2 tablespoons olive oil
8 cups of fresh spinach, washed and dry
4 cups of cooked chicken, cubed
1/4 cup of onion, finely diced
2 garlic cloves, minced
1 1/4 cups chicken broth
1 1/4 cups of water
1 cup of heavy cream
6 tablespoons of grated parmesan cheese
1 teaspoon of grated lemon zest
1 teaspoon of lemon juice
Use a cookie sheet to line your 8 ramekins together. This makes it easier to transfer in and out of the oven.
In the bottom of each ramekin, add chicken. See photo.
Remove from heat once desired thickness has been reached and stir in 4 tablespoons of grated parmesan cheese, lemon zest and juice.
Add the sauce to the top of each ramekin, over the spinach.
Add the remaining Parmesan Cheese to each cup.
Turn oven to broil. Add cookie sheet with ramekins and broil for 3 minutes or until cheese is melted.
Serve immediately or pour onto plates and serve.