Easter Bread

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I come from a family of all Germans, but we have very few German traditions and even fewer recipes. You would think a German family from Cincinnati would be rich in ethnic recipes, but, nope. I mentioned a lack of an Easter bread recipe to my mother-in-law, who is also of German ancestry and she said, "Germans only make noodles." She was teasing, but maybe it's true. At least when it comes to Easter bread. I couldn't find a recipe any where. So, I made up my own. It was yummy, though I really don't have anything to compare it to, having come from a Easter Bread-less family. It was just a tad bit cinnamony, and I think that next year I'll add some orange zest, which I've noted as optional in the recipe. It was soft, and fluffy and the perfect Easter morning breakfast.

Easter Bread

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1/2 c. warm water

1/2 c. warm milk (baby bottle warm)

1 T. active yeast

3 T. soft butter

1/2 c. sugar

3 eggs at room temp.

1 t. vanilla

1 t. cinnamon

pinch nutmeg (or more if you like nutmeg)

1 t. orange zest (optional)

1 t. salt

> 4 cups bread flour, depending on the humidity

Four eggs, colored with Easter egg color, but not hard boiled (color them after the kids are finished coloring the hard boiled eggs so you don't risk contaminating your hard-boiled eggs)

2 cups powdered sugar

a tablespoon or more of orange juice

Pour warm milk and water into a mixing bowl. Sprinkle with a small amount of sugar (from the 1/2 cup measure), and then sprinkle with yeast. Let sit for about five minutes.

Add butter and eggs, vanilla, cinnamon, nutmeg, salt and orange zest (if desired). With a dough hook on medium high speed add two cups flour. Slowly add in remaining measure of flour a few tablespoons at a time until dough is soft but not sticky, adding a little bit more than 4 cups of flour if necessary to get a dough that is not sticky.

Place dough in a greased bowl and cover with plastic wrap or a tea towel. Let bowl sit in a warmish place for an hour or until dough has doubled in size.

Punch dough down and divide into three equal parts.



Roll each piece into a 20 inch rope.



Pinch ropes together at one end and braid them together. Pinch together at the other end. 

Place braid in a ring shape on a greased or parchment lined baking sheet.




Press eggs into braid gently (they are still raw!).





Cover and let rise for 45 minutes until doubled in size. Preheat oven to 350 degrees F. (Gently push eggs down again but be careful not to deflate the dough.)


 

Whisk together an egg and a few teaspoons of water. Brush over bread. Bake for 40 minutes or until loaf sounds hollow and is deep golden brown on top. (You can use an instant-read thermometer if you like and bake until temp is 190 degrees F.)

When bread is completely cool, mix together powdered sugar with enough orange juice to make a thick glaze. Drizzle over bread.

After glaze hardens, wrap with plastic wrap until ready to serve.

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Easter Recap

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I apologize to all my foodie friends for not getting any photos of the Easter dinner. With a crowd to serve I just can't say "Hold it -- gotta get some photos first!" Everything tasted wonderful, but you'll just have to trust me. ;-)

I did get a picture of the cake and the Easter bread (first ever!) and the table.

 Eggs dyed by the children.

 Easter bread -- recipe to come.

The annual Hot Milk Cake.

 One of the tables -- the dining room.

 I snatched this little butter lamb at the store over a month ago. I learned years ago to get one early.

Join the ladies at Catholic Cuisine for most Easter dinners.

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Mmmm...homemade granola cereal

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For the past six months or so I've had some cold sensitivity in my mouth that eventually prevented me from eating even cold cereal for breakfast. Yogurt? Nope. Not even fresh fruit at room temp. I was stuck with warm foods by and large, and I really missed cold cereal. It's such a great snack in the afternoon or in the evening. I finally bit the bullet (no pun intended) and just over a week ago I had a root canal procedure. Though I had pain for, um about 12 days afterward (still do just slightly), I can eat cold food again. Joy!

I was so happy the other day, I took a picture of my breakfast -- homemade granola with cold milk. Oh yum!

I used the recipe below (which I have posted before), but this one with fruit is yummy too.

Brown Sugar Granola

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3 cups oats (use half quick and half old-fashioned for best crunch)
1 c. coconut
1 t. cinnamon
½ t. baking powder
½ t. salt
½ cup brown sugar
½ t. vanilla
¼ cup canola oil
2 egg whites

Preheat oven to 350 degrees.
In a mixing bowl, combine oats, coconut, cinnamon,
baking powder, salt and sugar.
In a separate bowl, whip vanilla, oil and egg whites with a fork.
Stir wet mixture into dry mixture and combine well.

Spread evenly on a jelly roll pan.

Bake for 30 minutes, or longer, until well browned,
stirring every ten minutes.

Let cool completely, then break up with a spatula.
Store in an airtight container.

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This is the day the Lord has made

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Let us rejoice!

Noli me Tangere by Antonio da Correggio, circa 1534

Happy Easter, dear friends!

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Jazzy Carrot Salad

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I am always looking for something new to do with carrots. My children love carrots, preferably uncooked, but carrot sticks and ranch dressing get tiresome pretty fast for this old mama. The other night I decided at the last minute to make a carrot salad, and it was very tasty, and different from what we would normally eat with dinner. It's much like an old-fashioned carrot salad, but I don't like all that mayonnaise in an old-fashioned carrot salad. With Craisins instead of raisins, a dash of orange juice, and a mix of yogurt and mayo, I think it was pretty jazzy.

I used the julienne attachment on my Cuisinart to cut the carrots, and this tool would come in handy also, though not quite as fast. But, if you don't have either, shredded carrot would work, I just happen to like the thicker bit of carrot. You could use chopped nuts instead of sunflower seeds, but we have allergies in our house and the sunflower adds a bit of nutty flavor. If you don't have an orange, but you have some good juice, just skip the zest. By the way, don't skip the salt and pepper -- it really needs it.

Jazzy Carrot Salad

serves 6 to 8 small salad servings

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3-4 cups of julienne carrots (the lesser quantity if you shred instead of julienne because it compacts more)

2 T. orange juice

1 t. orange zest (optional)

3/4 c. plain yogurt

1/4 c. mayonnaise (I used light)

2 T. honey

2 T. Craisins (or raisins)

2 T. sunflower seeds

salt and freshly ground pepper

In a medium bowl, toss carrots with orange juice. In a small bowl, stir yogurt, mayo and honey together. Pour over carrots and stir. Add Craisins, sunflower seeds and a dash of salt and pepper. Toss and taste. Adjust salt and pepper and honey to taste.

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Soft Potato Rolls

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I just came up with the recipe for these rolls the other day and at dinner that evening my husband said they have to be on the Easter menu. I agreed. They are really very easy -- they won't eat up a big chunk of your meal prep time (just makes sure you start far enough ahead) -- but they are soft and sweet and the perfect dinner roll.

The recipe makes two round cake pans -- 8 rolls each -- which is perfect for Easter dinner with company. For a regular week night I would freeze half the dough for another dinner. A few notes: You could use all-purpose flour for this recipe, but the bread flour is what gives you the really tender roll. The milk and water should be baby bottle warm -- just slightly warmer than body temperature. And just add flour as directed. You may need the whole measure on a humid day, or less on a dry day. You'll want a really soft, but not sticky dough. For very soft rolls, brush the baked rolls with melted butter when they come out of the oven. Or for that homemade look, dust the tops with flour before baking.

Soft Potato Dinner Rolls

makes 16

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 2 1/2 teaspoons active dry yeast (one package)

1/2 cup warm water (more if needed)

 1/2 cup warm milk
3 cups bread flour 

1 t. salt

3 T. sugar

6 T. unsalted butter, soft

1/2 cup instant mashed potato flakes

Dissolve yeast with a pinch of sugar in 2 tablespoons of the warm water. Let the yeast and water sit at room temperature for 5 minutes, until the yeast begins to bubble.

Add to the yeast the remaining ingredients, adding only two cups of the flour. Mix and knead everything —by hand or bread hook — until you have a smooth dough, adding more flour as needed a little at a time. The dough will be soft, but should not stick to the bowl or your hands. Add just enough flour to get this consistency.

Place the dough in a lightly greased bowl. Cover the bowl, and allow dough to rise, at room temperature, until it's nearly doubled in size, about 1 hour. It should be very puffy when it's ready.

Lightly grease two 9" round cake pans, or one 9" x 13" pan.

Gently push down the dough, and transfer it to a lightly greased or floured work surface. Divide it into quarters and divide the quarters into quarters for 16 pieces. (If freezing half the dough, divide dough in half and place one half -- dusted in flour -- in a freezer bag and freeze promptly.** Continue with other half, dividing into eight portions.)

Shape each piece into a ball (pull the dough into a very small ball with the edges underneath, smoothing the top).

Place eight balls in each of the round cake pans (or all in the 9" x 13" pan), spacing them evenly; they shouldn't touch each other.

Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise until they're very puffy, and are touching one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F.

Bake the rolls until they're a deep golden brown on top, about 25 minutes. Remove from pan. Serve warm or cool. ** To use frozen dough, thaw overnight in the refrigerator. Remove from refrigerator, dust with flour, form into rolls and place in pan as directed. Let rise and bake as directed.

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Easter Menu

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After much head scratching and begging suggestions, the Easter menu is set. Doug first asked for Fried Chicken. "Fried Chicken," I asked? I'm not certain what he was thinking...he said something about a Southern meal. I gently suggested beef, as not all the children enjoy lamb, and my mother-in-law does not like ham. So beef it is. Beef Tenderloin on the grill, simply seasoned with a cracked pepper beef seasoning, is always tender and delicious. Doug also suggested Twice Baked Potatoes, but then, he always does. We'll have an antipasto before, some nice wine, and the traditional Hot Milk Cake afterward.

Easter Menu

Antipasto

Cabernet Sauvignon

Beef Tenderloin
Horseradish Cream

Twice Baked Potatoes

Marinated Green Beans

Brussel Sprouts Amandine

Potato Rolls

Hot Milk Cake

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Wicked Kebobs

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It's been an entire week since we enjoyed this dish for dinner, but I'm still thinking about it. They were good. Wicked good.

I saw Jamie Oliver make them on his new show "Jamie does...". He was visiting Athens in the show, and when my husband and I watched him make these tasty pork kebabs, I knew I had to try them. We love kebobs in our house, and pairing them with soft warm pita and cool, creamy tzatziki sounded heavenly. And it was. This is a simple recipe -- one you could easily make without a recipe after the first time. There are some basic flavors that repeat in each part -- red wine vinegar, garlic, dried mint. It took me a while to find dried mint I would pay for (sorry, but I will not pay over $6 for a jar of dried herbs). Kroger had McCormick's on sale so I got it for $4. I will use the whole jar if it kills me. I grow mint in the summer so in the fall I will make it a point to dry mint and never buy it again.

For the pork, Jamie calls for a pork shin. I searched on the Internet but could not figure out what cut of pork would be a shin. Odd. Must be a British thing. In the end I bought a whole pork loin because it was on sale and really a great deal. I cut it into thirds and froze two thirds. Basically it's the piece of meat from which boneless chops are cut, so, in essence you are eating pork chop with these kebobs. They are tender from the marinade, and, if cooked quickly at a high temp, stay tender. The flavor is inredible. I could taste the garlic, the mint, the oregano, and paired with the creaminess of the tzatziki, the sweetness from the peppers and the warm softness of the pita -- really, really good.

If you have picky little people, they can eat the pork and the bread, separately if need be, and leave some raw peppers for them to munch on the side. Maybe they will dip them into the tzatziki.

I paired the dish with a Greek Salad (found here) and it was all we needed for dinner. Except for a nice glass of Sangria.

I only modified the directions only a little, mostly to convert metric to U.S. measure.

Jamie Oliver's Wicked Kebobs

serves 6

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3 sweet pointed peppers (I used red and yellow)
  8 pita breads

4 sprigs of fresh mint, leaves picked
a small bunch of fresh dill, chopped (I omitted because my husband says he detests dill)
red wine vinegar
Greek extra virgin olive oil
1 lemon, to serve
 

For the kebabs
3 lbs. pork loin cut into 1-inch squares
1 T. dried mint
  1 T. dried oregano
juice of 1 lemon
2/3 cup olive oil
  2 cloves of garlic, peeled and finely grated
1 T. red wine vinegar
  freshly ground black pepper
sea salt

For the tzatziki
½ a large cucumber

1 cup Greek yogurt
1 small clove of garlic, peeled
  heaped t. dried mint
1 ½ t. red wine vinegar

If using wooden skewers, cut 8 to fit your griddle pan and soak them in a tray of water to stop them burning. Put all your kebab ingredients into a bowl and use your clean hands to mix everything together really well. Cover with clingfilm, then pop into the fridge for 30 minutes, or longer if you want the flavors to get a bit more intense (I marinated mine for several hours).

About a half hour before you are ready to serve, blacken the peppers directly over the flame of your stove (gas stove), in a hot dry griddle pan or over a hot grill. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with clingfilm and put to one side to steam for 5 minutes or so – this will help their skins to come off.

After the peppers have cooled a bit, peel and de-seed them, then cut them into strips and put them into a bowl. Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra virgin olive oil. Toss and mix together, then have a taste to check the balance of flavors. Cover and set aside.

Cut your lemon into wedges.



Make your tzatziki by coarsely grating the cucumber into a sieve set up over a bowl. Add a few good pinches of salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste (or crush with a garlic press), and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Have a taste to make sure you’ve got the balance right, then put aside.

Preheat a griddle pan or grill on a high heat. Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot griddle or grill for about 8 to 10 minutes, turning occasionally until done on all sides. Warm your pitas in the oven or in a hot dry pan while your kebabs are cooking (I placed mine in foil and put them on the top rack of the grill -- some got a little charred and they tasted wonderful).

Put a dollop of tzatziki and the meat from one skewer on each warmed pita. Top with some of your pepper mixture, a drizzle of extra virgin olive oil and a good squeeze of lemon juice.

Source: Jamie Oliver

Potsticker Soup

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After all those lovely comments you left over the past two days I really feel like I should have some dynamite recipe to give you -- something fabulous that you can just whip up with no effort. Alas, I have no magic, but I will post Jamie Oliver's Wicked Kebobs (pretty close to magic) just as soon as I upload the photographs.

This recipe I wanted to share a while back, but my photos were so lousy I had to wait to make it again. As is, they are still not great, but the recipe is really very good irregardless. Don't judge this book by its cover.

My family loves Asian but I am not always very successful at creating authentic Asian flavors at home. This soup, to me, tasted authentic. Frankly, I was amazed how the addition of a few ingredients to basic broth changed ordinary broth to something really tasty. And such a quick recipe -- you could whip this up in less than a half hour at the end of a busy day.

The first time I made the soup I added the potstickers frozen, as directed. The second time I baked them and added them at the table as we ate the soup -- the kids didn't even add them to their soup, they ate them in-hand. Six of one, half dozen of the other. They do tend to fall apart quickly in the soup, so I guess I liked adding them at the table better. The bok choy was yummy -- something we don't eat often. I don't think I bought baby bok choy -- it was just a head from the grocer -- but I didn't use some of the tougher outer leaves. I received one of these julienne peelers for Christmas, and it works great for this kind of recipe -- you have julienne strips of carrot in the time it takes to peel. If you have a picky child in your crowd, you could ladle out some broth before adding the veggies and prepare a serving in a separate pot, adding only the veggies the picky child will eat -- carrots are usually a safe bet if nothing else.

I served this soup with some prepared frozen egg rolls -- not the healthiest choice, but definitely easy, and tasty.

 

Potsticker Soup

 serves 4 to 5

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6 cups fat-skimmed chicken broth or vegetable broth (I used chicken)

2 T. seasoned rice vinegar

1 T. soy sauce

2 t. minced garlic

1 to 1 1/4 pounds frozen pork, chicken, or vegetable potstickers (20 to 25)

1 pound baby bok choy

1/2 cup shredded carrot (I used julienne for a more substantial bite of carrot)

1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

1 T. toasted sesame oil

  Combine broth, vinegar, soy sauce, and garlic in a 5- to 6-quart pan; cover and bring to a boil over high heat.

Add potstickers and return to a boil, then reduce heat and simmer, covered, for 4 minutes. (Or bake potstickers and add to soup at the table.)

Meanwhile, trim and discard ends from bok choy, then thinly slice crosswise. Wash thoroughly. Add bok choy and carrot to soup and return to a simmer. Cook until potstickers are no longer pink in the center (cut to test) and dough is tender to bite, 2 to 4 minutes longer.

Stir in green onions, cilantro, and sesame oil. Ladle soup into bowls.

Source: Sunset magazine via myrecipes.com

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Thank you

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Yesterday when I posted that I was considering deleting my food blog, I sincerely thought that I would publish that post, think on it for a few weeks, and then delete it. I never, ever dreamed that there was any one, much less more than one person, who stopped by every day, or at least every time I post.

I told you that when I created this blog I imagined regular chats with a few regular readers. I never had images of becoming a "Pioneer Woman" who regularly gets hundreds of comments on each post, but I did imagine that a few women would become my online friends, and that they would pop in for a recipe and a little "conversation." What happened was that I became a better cook, a more creative cook, and I enjoyed sharing my recipes. What didn't happen was the conversation.

You know what it's like when you talk to your kids and no one responds, and you feel like you're talking to a brick wall? Well, that's what it was like posting recipes. A few folks kindly said, "Hey that looks good," or, "I tried this recipe and my family enjoyed it." And I do really appreciate all those comments. But I was looking for more conversation -- really about anything. "Hey, I love that spice -- do you have any other recipes using it?" or, "I'm in a chicken slump, any ideas?"

When the comments stopped coming almost completely, I had decided that I had veered off the path of interest for you and my blog was just another Google hit for most folks.

Your comments really, really touched my heart. I truly had no idea you were there.

I love that you come to my blog when you're looking for a recipe because you know what I have here is likely to work for you. I love that you like the stories about my family, who likes what, and what was a huge hit at dinner. I love that some of my favorites have become your favorites, too. I just love knowing that you are there, when I didn't know you were.

I don't need to consider this change more than I have in the past 24 hours. Your lovely comments convinced me to keep this blog, and continue writing. It's not too much work, at all (I cook every day anyway!), but it is a labor of love and not one I was willing to labor for just random Google hits. This blog may not be what I imagined -- lovely conversations with friends of the heart, but God often takes us down the paths we least imagined. Maybe my path is not that of lovely conversation across the Internet miles, although I will still be hoping for that lovely conversation.

You see, to me, blogging is not about quality, but quantity. I would rather touch base with five online friends in a day than to read 30 fabulous blog posts. To me, popping into someone's blog is like popping over to visit them at home. I like to read each post with interest and linger over each "conversation." That's obviously not what blogging is for every one -- I certainly understand that. We're all very busy in this day, and lingering is not always possible, especially at a food blog. Sometimes you just need to pop in and get that recipe you saw a few weeks ago.

But, I do hope that you'll bring your hot cup over to the computer once in a while, and stay, and chat.  I want to know about you, what your family likes, what you like to cook. I do so want to be your friend, please know that.


PS I don't use Google Reader myself, so that's another reason why I had no idea you were there -- if you didn't show up on my Traffic Feed, I never imagined you were any where else. ;-)

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Under consideration

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When I started this food blog I had thoughts of sharing all of my favorite recipes, becoming more creative in the kitchen and sharing my successes, and exchanging thoughts with a gathering of like-minded women -- sort of like hanging out at the clothesline and yakking about what we all made for dinner last night.

I have shared many favorite recipes, and I have become much more creative in the kitchen, which is really a good thing. What I have not done, however, is made very many online friends here. In fact, if I have any regular followers at all (other than my dear Georgia peach Sara) I really have no idea who they might be.

As a result, I am seriously thinking of closing this blog. I can find recipes online without it, and I can create in the kitchen by myself. The blog is really only helpful for sharing, and from my stats, it looks like I'm just another stop on the Internet railway. I'm glad people find me when they are looking for a Cheryl's Sugar Cookie recipe, or a recipe for Caramel Puff corn. But those folks don't want to stop and chat, and that's really what it was all about.

I  plan to think about it for another week or so, but after that, this blog might just disappear.



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Pork Roast with Carolina Gravy

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I love to make a big Sunday dinner, but, honestly, I also like to have a day off. The best situation is a compromise -- an easy-prep Sunday dinner, so that I'm not in the kitchen all afternoon. This recipe perfectly fit that requirement. The prep was super easy, but dinner was most impressive and very tasty.

Though the recipe has "Carolina gravy" in the title, it is not a barbecued pork recipe, as you might think. It's a tasty tender roast, with a mellow, but very yummy "au jus" to pour over the top. Because it's not a traditional flour and drippings gravy, you are saved the extra hassle after the pork comes out of the oven. Just strain the juices and reduce for a bit while you prep your sides.

The recipe originally came from Southern Living magazine, but I changed quite a few steps, so I'm posting it as I made it.

 Pork Roast with Carolina Gravy

serves 6

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1 T. vegetable oil
3 thick bacon slices, chopped

1 (4-5 lb.) boneless pork shoulder roast (Boston butt)

2 medium onions, sliced vertically (like an apple)

10 garlic cloves, halved

2 t. salt

2 t. pepper

2 1/2 cups low-sodium chicken broth

1/2 cup dry white wine

10 fresh thyme sprigs

1 T. butter

Preheat oven to 350°.

Heat a large ovenproof Dutch oven over medium-high heat for several minutes. Add oil and cook bacon for about 4 minutes. Add onions and garlic, and cook, stirring frequently, until mixture is golden brown, about 15 minutes; transfer to a bowl.

Season pork roast with salt and pepper.

 Add pork roast to pot, fat side down and cook 2 minutes on all sides or until browned.

Return onion/bacon mixture to Dutch oven and lift pork roast to place onions under the meat. Add broth, wine and thyme. Reduce heat to medium, and bring to a light boil. Remove from heat, and cover.

Bake at 350° for 3 to 4 hours or until meat falls apart when poked (about 195 degrees F). Remove pork from Dutch oven, cover with foil, and let stand 20-30 minutes.

Meanwhile, pour pan juices through a wire mesh strainer into a saucepan, discarding solids (add more broth if necessary to equal about 3 cups). Let stand 5 minutes; skim fat from surface of pan juices.

Bring to a boil over medium-high heat, and cook 20 to 25 minutes or until liquid is reduced to 1 cup and slightly thickened. Remove from heat, and stir in butter until melted. Pull pork apart into large chunks with two forks. Serve pork with gravy.

Serving suggestion: mashed potatoes, pan roasted vegetables and dinner rolls

Source: modified from Southern Living

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Rosemary Balsamic Chicken

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I apologize for my picture -- the ravioli is in focus, but the chicken, not so much.

Last week, on the Solemnity of the Annunciation, my family celebrated the day with a lovely dinner of Rosemary Chicken -- rosemary for Our Blessed Mother. There is a legend about the rosemary plant -- "The rosemary bush gave shelter to the Holy Family during the flight into Egypt. It is told that Mary hung the linens of the Holy Child on the rosemary bush to dry, and afterwards it became aromatic and evergreen, with little blue flowers springing up from its branches" (The Mary Page).

I love the flavor of rosemary and chicken, and the balsamic vinegar mingled with the flavors wonderfully. I used a recipe from Rachel Ray that was simple and quick (as she always promises). I don't use a lot of Rachel Ray recipes, but I should try them more often because they usually pan out pretty well. I used her entire menu shown with this recipe, though I altered the Spinach salad a little. 

Rosemary Chicken with Balsamic Browned Butter Ravioli and Spinach Salad

serves 5-6

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4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 T. balsamic vinegar, just enough to coat chicken lightly
2 T. extra-virgin olive oil

3 stems rosemary, leaves stripped and chopped, about 2 tablespoons

Salt and coarse black pepper

4 cloves garlic, cracked away from skin with a whack against the flat of your knife

1 package, 12 to 16 ounces, fresh ravioli, any flavor filling (I used 1# frozen)

3 T. butter, cut into small pieces

2 T. balsamic vinegar

2 handfuls grated Parmigiano-Reggiano

Salt and pepper

1/4 cup chopped flat-leaf parsley, a couple of handfuls(I omitted)

3 slices bacon, chopped

1/4 cup finely chopped red onion

2 t. sugar

2 T. balsamic vinegar, eyeball it

1 bunch, about 10 ounces flat-leaf spinach, rinsed and spun dry

1/2 cup cleaned and thinly sliced mushrooms 

Salt and pepper

 Chicken:

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes. 

Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.

Remove chicken from the first skillet and transfer to a warm platter until all the dishes are done. Slice chicken crosswise and serve along side ravioli and spinach salad, all on the same dinner plate.

Ravioli:

Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. 

Cook 8 minutes or until raviolis expand, float to top of water, and are al dente. 

When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown (watch it closely or in a second it will go from browned to burned). When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.

  Salad:

While chicken is cooking, in a skillet over medium high heat, cook the bacon. Brown the bacon bits, about 4-5 minutes. Reducing heat to medium. Remove bacon and add onions to the pan and let the onions saute 2 minutes. Add sugar and cook sugar with onions 1 minute. Add vinegar to the pan, scraping up pan drippings. Add dressing to the spinach in a large bowl and turn to wilt and coat it evenly. Add bacon and mushrooms. Season with salt and pepper to taste.

Source: Modified from the Food Network

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