Thursday, February 05, 2009

Podcast!! Marinated Roasted Chicken and Spinach Salad

Ohhhh...! I LOVE roasted chicken! But if you marinate it first, you've really got me. This is such an easy dinner. Marinate a Cornish Hen or chicken pieces in olive oil, lemon, herbs and spices in the morning (or even the night before) and while it's baking at dinnertime, put together one of the most decadent Spinach Salads evah!

Remember that Tony has put many of the items I'm using on sale on our Picky Produce Page and every week he's adding more and more of the "Kitchen Toyz" that I use all the time on that same page.

I really could not live without my squeeze bottle for olive oil. It really lets me control how much I'm using and makes measuring a snap! So watch the video and make a plan to order the items shown, make a great dinner and GET FREE SHIPPING TO BOOT!

Here is the recipe:

Marinated Chicken

1 Chicken cut in pieces - or 1 Cornish Hen cut in half - or any mixture of cut pieces of Chicken with skin on the bone, totaling 6-8 pieces
1 C Olive Oil
Zest and Juice of one Lemon (go ahead and leave the seeds in!)
1 lg. clove Garlic, minced
2-3 sprigs fresh Rosemary(or about 1 Tb. dried)
1 Tb. Salt
Freshly ground Pepper

Mix the marinating ingredients in a zip top bag until the salt dissolves. Add the washed and dried chicken. Close, toss well and marinate all day or overnight in the fridge. To bake, preheat oven to 450. Shake off all the marinade from the chicken pieces and place on a rack over a baking pan. Bake 20 min. Reduce heat to 375 and bake for 30-40 min more -- more time if you have big pieces, less time if the pieces are small. A half of a Cornish Hen will take 40 minutes more to bake. Allow to rest for 10 minutes after removing from the oven.

Old School Spinach Salad

1 - 2 bunches fresh Spinach, washed and dried with center veins removed
12 strips Bacon fried until crispy, drained and cooled
4 eggs, hard boiled
1 Shallot
1/4 C Olive Oil
6-8 White Mushrooms, cleaned and sliced thinly (optional)


2 cloves Garlic, minced
1 tsp. Dijon Mustard
2 tsp. Sugar
6 Tb. fresh Lemon Juice (remove the seeds)
2 tsp. Salt
freshly ground Pepper

Mix the dressing ingredients and allow to sit for 30 minutes. Meanwhile, prepare the Spinach, Bacon, Eggs and Mushrooms. Tear the Spinach into bite sized pieces in a serving bowl. Keep cold.

When Bacon grease has cooled a little, pour off all but 2 Tb. Chop the Shallot, and add Olive Oil. Begin to cook the Shallot, but not a lot. As soon as the Shallot begins to cook, add the dressing and mix well until heated through on medium heat.

Pour the dressing on the Spinach to wilt it. Add the Bacon and toss. Slice the eggs on top.


*E|Bacon, Pound 6.99

*E|Cleaned Baby Spinach, Each 2.99

*E|Cornish Hen, Each 5.99

*E|Cut-Up Chicken, Pound 5.49

*E|Extra Virgin Olive Oil 12.7oz., Each 12.29

*E|Garlic, Bulb .69

*E|Kosher Salt, Each 2.79

*E|Large Eggs, Dozen 3.69

*E|Lemon, Each .59

*E|Rosemary, Each 1.49

*E|Shallot, Pound 4.99

*E|Spinach, Bunch 1.99

*E|Whole Chicken 2-3 Lbs Pound 3.79

It's SOOOoooo Easy! And Delicious, Too!!

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