Monday, July 18, 2011

Lemon Mustard and Herb Chicken and Spinach Salad with Hot Bacon Dressing

With all of the great weather we have been having here in Washington I have been so excited about being outside and grilling instead of cooped up in the house over a stove. We have a horseshoe pit and our backyard is gorgeous when it isn't raining. I love sunshine, good food, and the people I love all in one place at once. I want to take advantage of every second of this awesomeness!

As you know we already made BBQ chicken this past week, and I have a burger recipe coming too, but I decided I wanted to do something totally different than your "typical" BBQ dish. I took a look at what I had in the fridge and the little voice in my head told me that this just needed to be made! Yes, as I am sure you have gathered, I do talk to myself quite a bit. I guess it can be a bit unnerving for those around me at times.

I was a little hesitant to make this dish only because I know Jessi doesn't like mustard very much and I wasn't sure if Kevin's son Dylan did. But the thought of it made my mouth water and that alone won over any crazy non mustard eating kids. So I dived right in to setting everything up for this meal.

I had to do a tad bit of cooking for the side dish though. I had baby spinach and remembered this salad my Mom used to make. So I dug through my recipes and found it. I was such a happy camper!

The reviews came in and even the non mustard eaters loved it. I think the lemon helps to balance the mustard flavor and the herbs just add even more tastiness. The salad was gone almost before it hit the bowl!


Lemon, Mustard, and Herb Chicken


2 to 3 pounds of boneless skinless chicken thighs
2 large lemons, zested and juiced
1 cup Dijon Mustard
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
salt and pepper
1 teaspoon crushed red pepper flakes
extra virgin olive oil (EVOO)

Combine the lemon zest, juice, Dijon mustard, rosemary, thyme, crushed red pepper flakes, and a couple of tablespoons of EVOO in a small bowl. Place your chicken in a shallow dish or pan. Salt and pepper the chicken and generously paint both side of the chicken with the mustard mixture. Cover chicken and let sit at room temperature for 2 hours, or overnight in the refrigerator.

Preheat grill to medium to medium-high heat.Cooking times will vary depending on what type of grill you are using. Baste the chicken frequently with left over marinade.


Spinach Salad with Hot Bacon Dressing


5 slices bacon, chopped fine
2 tablespoons shallot, finely chopped
1/2 cup cider vinegar
1/2 teaspoon sugar
1 teaspoon Dijon mustard
1 tablespoon olive oil
salt and pepper
1 pound baby spinach

In a large skillet cook bacon over medium-high heat until crisp. Transfer to paper towel lined plate with slotted spoon to drain. Discard all but 2 tablespoons of the fat. In the remaining fat, cook shallot for 1 minute. Add the vinegar, sugar, mustard, oil, and salt and pepper to taste. Bring to a boil, pour over spinach and toss. Serve.

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