Thanks to my blogging friend Sally I have added a new feature so you can easily print a recipe without having to scroll down to the print and PDF icons that print the entire blog page…give it a try and let me know how it works for you and a big thank you to Sally at Bewitching Kitchen! I test drove it and it works for me. For now I will leave it just below ingredients and instructions…
Season’s first yellow rose from Michael’s favorite rose bush…Saturday’s side dinner salad was a great new favorite spinach salad with spiced pecans, dried berries, honey crisp apple chunks and bacon. Once again I forgot the cheese and I had both feta and parmesan to choose from, oh well maybe next time, still and all very good with a simple dressing.
Spinach Salad with Bacon, Apples and Spiced Nuts
10 ounces of clean baby spinach
2 honey crisp apples cored and sliced with apple divider, then you can cut into chunks or cut into thinner slices
1 cup + mixed dried berries, TJ”s as a nice packaged of mixed berries
5-6 slices of applewood smoked bacon, crispy fried, reserve some bacon drippings for dressing
1 thinly sliced small shallot, soaked in ice water for 20 minutes, drained and patted dry
Shaved parmesan or crumbled feta cheese
1 cup spiced pecans, homemade or store-bought
1 clove minced garlic
2 teaspoons Dijon mustard
1 teaspoon honey
1/4 cup red or white wine vinegar
2 tablespoons bacon drippings
3 ounces EVOO
Salt and pepper to taste
Whisk all the dressing ingredients and save covered until time to dress the salad whisk again before serving.
Make ahead: Cut the apple and soak in ice water and the juice of 1/4 lemon to prevent browning, toss together the dried fruit, spinach, shallot, and cheese cover and refrigerate until serving time. Just before serving add the apples that you have patted dry, crumbled crispy bacon and rough chopped nuts. Lightly dress the salad, taste for seasoning and serve…
2 boneless skinless chicken breast slice into two cutlets or buy precut chicken cutlets and place one cutlet at a time between two pieces of plastic wrap pound to an even thickness. Pre cut ones may not need too much pounding…
Serious eats link : http://www.seriouseats.com/2015/07/knife-skills-how-to-cut-chicken- breasts-into-cutlets.html
Prepare a brine for the chicken, 6 cups water and 1/3 cup kosher salt then stir until salt is dissolved. I like to mince and mix in a few garlic cloves and some ground pepper allow cutlets sit in brine, covered and refrigerated for about 30 minutes.
In the mean time prepare a herb rub for the chicken, I just chopped a parsley, sage, rosemary, thyme and oregano blend (about 2 1/2 tablespoons) with another dose of minced garlic, 2 cloves for 4 cutlets, season with salt and pepper., Set aside while you slice a couple of lemons in half to grill along with the chicken.
Drain and gently rinse cutlets under cold water, pat dry and place in a deep dish, drizzle EVOO over cutlets, season with salt and pepper then rub the herb mixture all over…Now you can pan sear, grill or use a grill pan to cook the cutlets. Grilling takes just a few minutes on either side, mine too about 4 minutes, but you can use a meat thermometer to reach desired temperature, plate the cutlets and serve with the grilled lemons…