Menu #20 - Roast Chicken Dinner for Spring

While I was having coffee with my painter (aka Eldon) this morning, our conversation detoured from the desperate need to stain our outbuilding/workshop/wine cellar/apartment (aka The Outback)to matters of food. Of course! Eldon, an adventurous cook who loves great fresh ingredients, wanted to know my method for cooking a whole chicken. Roasting! Of course! It is one of my all-time favorite ways to cook chicken and I can't believe I haven't featured it in a menu yet.

There are so many reasons a whole roast chicken is so appealing. #1-It is easy to prepare and elegant in it's simplicity. #2-Just as easy to prepare on the grill as in the oven. #3-Leftovers make great sandwiches, especially made into chicken salad. #4-Roast chicken is the centerpiece of a perfect roasted springtime dinner!

If you are knee-deep in spring gardening muck and need an easy dinner that will cook while you get a shower at then end of the day, then this is it. Prep the chicken early in the day, pop it into the oven when you come in from the garden, and shower while it roasts. After the chicken is finished roasting, let it rest while you roast the potatoes and asparagus. Voila! Beautiful dinner that reminds you why you love spring and maybe even cleaning the garden.

Save any leftovers and toss them all together for an incredible salad the next day. One simple roast chicken = two fast and easy meals. See why it's one of my favorites? Sometimes I like to roast two at a time, just to make sure there are leftovers for chicken salad!

ROASTED CHICKEN
1 whole chicken
olive oil
kosher salt
freshly ground black pepper
1 fresh lemon
sprigs of fresh rosemary
(or 2 teaspoons of dried rosemary)
3 cloves of garlic, peeled

Preheat oven or grill to 400 degrees. Remove any giblets from the chicken and reserve for another use. Wash and dry the chicken, inside and out. Rub the chicken inside and out with olive oil, salt and pepper. Roll lemon under palm on the counter to release the juices. Using the tip of a sharp knife, pierce the fruit about 20 times. Insert garlic, herbs, and lemon inside the cavity of the chicken and secure the flap of skin with a toothpick to keep them in place. Place chicken in a roasting pan, breast side down. Roast at 400 degrees for 10 minutes and then reduce temperature to 350 degrees. Continue roasting until the internal temperature of the chicken is 180 degrees – about an hour, depending on size. Remove chicken from the oven, cover with foil and let rest for 10-15 minutes before carving.
Notes:
Pan drippings can be made into a sauce or gravy, if desired – be sure to add some lemon juice for extra flavor!
For a great chicken salad – use leftover chicken, toasted nuts (almonds, pecans or walnuts), dried cranberries, and celery mixed with mayonnaise and a small amount of lemon zest.
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OVEN-ROASTED ASPARAGUS
1 lb. fresh asparagus spears
olive oil
kosher salt
freshly ground black pepper

Preheat oven to 400 degrees. Trim and clean asparagus as needed. Place asparagus on a heavy baking sheet and drizzle with olive oil, and toss to coat evenly. Sprinkle with kosher salt and pepper. Place tray in oven and roast for 8 – 10 minutes - depending on thickness of spears.
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WARM ROASTED NEW POTATO SALAD
2 lbs. small thin-skinned potatoes
1 tsp. salt - divided
3 tbsp. finely chopped shallots or onions
1/2 tbsp. Dijon mustard
1 tbsp. whole-grain mustard
1 tbsp. white-wine vinegar, or to taste
1/2 tsp. black pepper
3 tbsp. olive oil
2 tbsp. chopped fresh flat-leaf parsley

Preheat oven to 400 degrees. Wash and dry potatoes. Place whole potatoes on a baking sheet and sprinkle with 1/2 tsp. salt. Roast potatoes until fork-tender. While potatoes are roasting, whisk together shallots, both mustards, vinegar, pepper, and remaining 1/2 tsp. salt in a large bowl, then add olive oil in a slow stream, while whisking until emulsified. While still warm, cut potatoes in half and add to vinaigrette. Sprinkle with chopped parsley and toss lightly to coat potatoes evenly with dressing. Serve warm or at room temperature.
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SHOPPING LIST for Menu #20
Roasted Chicken
Oven-Roasted Asparagus
Warm Roasted New Potato Salad

PRODUCE
1 whole lemon
fresh rosemary
3 cloves garlic
1-2 lbs. asparagus
3 shallots or 1 small onion
1 small bunch flat-leaf (Italian) parsley

MEAT
1 whole chicken

PANTRY
Olive oil
Kosher salt
Freshly ground black pepper
Dijon mustard
Whole-grain mustard
White-wine vinegar

Menu #19 - Chicken and Dressing Casserole

Everyone needs a really good casserole or two in her recipe repertoire, and this is a good one. You can tell because it has, not one, but two kinds of cream soup - the gold standard for casseroles. Obviously, I am not over my "late winter Southern comfort food" fixation, but I can feel a change coming with every flowering bulb and tree I see. If you've already made the shift to lighter meals for warmer weather, then just file this away until next time a casserole calls your name.

CHICKEN AND DRESSING CASSEROLE
1 stick butter, melted
4 - 6 chicken breasts, cooked and diced
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 soup cans of chicken broth
1 small package Pepperidge Farm Cornbread Stuffing (not Stove Top)

Mix all ingredients together. Pour into a flat casserole or baking dish. Bake at 400 degrees for 30 minutes, until browned and bubbly around edges.
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COLLARD GREENS
1 lb. collard greens, cleaned and chopped
4 oz. country ham, diced
3 c. water
1 c. chicken broth
1 tsp. sugar
1 tbsp. apple cider vinegar

In a large pot, bring water, chicken broth and country ham to a boil. Add the collards, sugar and apple cider vinegar. Cook over medium heat until collards are tender - about 1 - 1 1/2 hours. Serve with pepper vinegar or hot sauce.
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BAKED SWEET POTATOES
4 - 6 sweet potatoes
cinnamon
brown sugar
butter

Wash and dry sweet potatoes. Make slashes with the point of a sharp knife into the sweet potato - about 10 times. Place potatoes in microwave, spacing them evenly. Cook on high until soft when squeezed. Mix cinnamon into brown sugar in a small bowl. Serve baked sweet potatoes with butter and cinnamon/brown sugar mixture.
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SHOPPING LIST for Menu #19
Chicken and Dressing Casserole
Collard Greens
Baked Sweet Potatoes

Produce
collard greens – 1 lb.
sweet potatoes – 4-6

Pantry
cream of chicken soup – 1 can
cream of mushroom soup – 1 can
Pepperidge Farm Cornbread Stuffing – 1 sm. pkg.
chicken broth – 1 can
sugar
apple cider vinegar
cinnamon
brown sugar

Meat
chicken breasts – 4-6
country ham – 4 oz.

Dairy
butter – 2 sticks

MENU WEDNESDAY #5

MENU #5 – This week's menu has to be one of my favorites - just perfect for a nice, but not fussy, company dinner. Dean's Famous Chicken is a classic preparation that adapts easily to different sauces, but it best just as it is, in my humble opinion. I especially like the flavors of nutmeg and Parmesan and have been known to add a bit of extra nutmeg. Leftovers, should you have any, make wonderful sandwiches, cold or reheated. Grilled Tomatoes and Roasted Asparagus were served with this chicken the first time I had it, and I still think they go perfectly together. Bananas Foster is a dessert that never fails to delight, and is often made tableside, adding a little drama and elegance to an otherwise simple dessert. Why not invite some friends into the kitchen and make this entire dinner together -- it's that easy! Then reward them with a yummy dessert with a little flair . . . or, flare!

DEAN’S FAMOUS CHICKEN
6 boneless chicken breast halves
1 c. flour
1/2 tsp. freshly ground nutmeg
1 c. breadcrumbs
1/2 c. grated Parmesan cheese
3 eggs
1/2 c. (1 stick) unsalted butter
1/2 c. white wine
2 tbsp. flour
1 c. chicken broth
2 tbsp. lemon juice
1 tbsp. capers (optional)

Combine flour with nutmeg in a plate or flat bowl. Beat eggs in a second plate of flat bowl. Combine breadcrumbs with Parmesan cheese in a third plate or flat bowl. Melt butter in a large frying pan over medium heat. Dredge each chicken breast in flour, then dip in beaten egg, then coat in breadcrumbs. Sauté in frying pan until golden brown on both sides. Remove breasts to an oven safe plate or pan, covered loosely with foil and keep warm until serving.

Remove all but two tablespoons of butter from the pan and deglaze pan with white wine; simmer for a minute. Add flour to pan and stir to form a roux. Add chicken broth to roux and stir to blend until bubbly. Add lemon juice and capers. Serve warm lemon sauce with chicken.

Note: This chicken is excellent even without a sauce, or with any sauce of your choice.

GRANT’S OVEN-ROASTED TOMATOES
3 large or 6 medium tomatoes, cored, cut in half, and seeded
extra-virgin olive oil
salt and pepper
herbs: your choice of chopped fresh parsley, basil, chervil, and/or oregano
crumbled feta cheese

Preheat oven to 400 degrees. Rub the tomato halves lightly with oil, then sprinkle with salt and pepper. Place them in a baking pan and roast for 5 - 7 minutes, until they begin to soften. Add feta cheese to tops of tomatoes, and continue to roast until the cheese melts, about 5 minutes. Remove and garnish with chopped fresh herbs and serve.

OVEN-ROASTED ASPARAGUS
1 lb. fresh asparagus spears
olive oil
kosher salt
freshly ground black pepper

Preheat oven to 400 degrees. Trim and clean asparagus as needed. Place asparagus on a heavy baking sheet and drizzle with olive oil, and toss to coat evenly. Sprinkle with kosher salt and pepper. Place tray in oven and roast for 8 – 10 minutes - depending on thickness of spears.

BRENNAN’S BANANAS FOSTER
1/4 c. (1/2 stick) butter
1 c. brown sugar
1/2 tsp. cinnamon
1/4 c. banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 c. dark rum
4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, and then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.


SHOPPING LIST for MENU #3
Dean’s Famous Chicken
Grant’s Oven-Roasted Tomatoes
Oven-Roasted Asparagus
Brennan’s Bananas Foster

Produce
tomatoes - 3 lg. or 6 med.
fresh herbs (parsley, basil, chervil, or oregano)
fresh asparagus - 1 lb.
bananas - 6

Pantry Staples
flour - 1+ c.
nutmeg - 1 whole
breadcrumbs or Panko - 1 c.
chicken broth - 1 c.
lemon juice - 2 tbsp.
capers - 1 tbsp.
olive oil
kosher salt
pepper
brown sugar - 1 c.
cinnamon - 1/2 tsp.

Meat
6 boneless chicken breast halves

Frozen Foods
premium vanilla ice cream - 1/2 gal.

Dairy
Parmesan - 1/2 c.
eggs - 3
butter - 2 sticks
feta cheese - 2/3 c.

Specialty Food Market
white wine - 1 c.
banana liquer - 1/4 c.
dark rum - 1/4 c.