Balsamic Chicken Cutlet Over Spinach Salad With Mushrooms Bacon And Warm Shallot Dressing Recipes

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SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Provided by Alton Brown

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Steps:

  • Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
  • Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
  • While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
  • Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
  • Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

CHICKEN BAKED OVER MUSHROOM DRESSING



Chicken Baked over Mushroom Dressing image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 14

1 4 1/2-pound chicken
1 tablespoon fresh thyme leaves
1 1/2 teaspoons freshly ground pepper, divided
1 teaspoon salt, divided
3 large leeks, white and light green parts only, thinly sliced
4 teaspoons extra-virgin olive oil
1 large red bell pepper, chopped
3 cups sliced cremini mushrooms (about 8 ounces)
2 cups chopped portobello mushroom caps (about 2 small), gills removed if desired (see Tip)
2 cups sliced shiitake mushroom caps (4 1/2 ounces with stems)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
5 cups stale whole-wheat bread cubes (1-inch; see Tip)
1 cup reduced-sodium chicken broth

Steps:

  • Roasting a chicken on top of a three-mushroom stuffing keeps it moist and juicy. This is a comfy treat any winter night.;
  • 1. Preheat oven to 375degreesF. 2. Remove giblets (if included) from chicken and trim any excess skin. Loosen the skin over the breast and thigh meat and rub thyme, 1 teaspoon pepper and 3/4 teaspoon salt under the skin. Tuck wing tips under and tie legs together with kitchen string. Place breast-side down in a 9-by-13-inch baking pan. Roast the chicken for 45 minutes. 3. Meanwhile, place sliced leeks in a colander; rinse and drain well. Heat oil in a large skillet over medium heat. Add leeks and cook, stirring often, until softened, about 2 minutes. Add bell pepper; cook for 1 minute. Add cremini, portobello and shiitake mushrooms and cook, stirring often, until the mushrooms release their liquid and it evaporates to a glaze, about 7 minutes. Stir in rosemary, sage and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Transfer the mixture to a large bowl. Stir in bread and broth. 4. Remove the chicken from the pan. Skim or blot any fat from the pan juices. Add the bread mixture to the roasting pan and spread in an even layer. 5. Place the chicken, breast-side up, on top of the dressing. Return to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165degreesF, about 45 minutes more. Transfer the chicken to a cutting board; let rest for 10 minutes before removing the string and carving. Serve the chicken with the dressing.
  • NUTRITION INFORMATION: Per serving: 368 calories; 11 g fat (2 g sat, 5 g mono); 77 mg cholesterol; 32 g carbohydrate; 35 g protein; 6 g fiber; 725 mg sodium; 798 mg potassium. Nutrition bonus: Vitamin C (70% daily value), Vitamin A (35% dv), Potassium (23% dv), Folate (22% dv), Iron & Magnesium (21% dv).
  • TIP: Tips: The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon. If you don't have stale bread on hand, toast bread cubes at 250degreesF until crisped and dry, about 20 minutes.
  • MAKE AHEAD TIP: Equipment: Kitchen string
  • From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

WARM BACON AND SHALLOT VINAIGRETTE



Warm Bacon and Shallot Vinaigrette image

Provided by Geoffrey Zakarian

Categories     condiment

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 slices applewood-smoked bacon, sliced crosswise into 1/8-inch strips
1/2 cup finely minced shallots
1/3 cup sherry vinegar
2 tablespoons whole-grain mustard
1/2 cup extra-virgin olive oil
1 tablespoon finely minced fresh tarragon
Kosher salt and freshly cracked black pepper
6 cups dandelion greens
1/2 cup crumbled goat cheese

Steps:

  • Put the bacon in a small saucepan over medium heat and cook, stirring often so the bacon doesn't burn, until the fat begins to render. Add the shallots and cook until softened, about 3 minutes. Remove the pan from the heat and whisk in the sherry vinegar and mustard, followed by the olive oil and tarragon. Season as needed with salt and pepper.
  • Pour the vinaigrette over the greens in a bowl and toss. Add the goat cheese and toss again. Serve immediately.

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

My spinach salad with a comforting bacon dressing is a recipe I turn to again and again in winter. It's quick, elegant and so delicious. I can always count on compliments. -Sandy Davis, Prescott, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

3 bacon strips, chopped
2 tablespoons red wine vinegar
1 small garlic clove, minced
1/2 teaspoon packed brown sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
Dash ground nutmeg
Dash crushed red pepper flakes
1/4 cup olive oil
6 ounces fresh baby spinach (about 8 cups)
1/3 cup thinly sliced red onion
4 hard-boiled large eggs, chopped

Steps:

  • In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Discard all but 1 tablespoon drippings., Add vinegar, garlic, brown sugar, mustard and seasonings to drippings; heat through, stirring to blend. Transfer to a small bowl; gradually whisk in oil. Stir in half of the bacon., Place spinach, onion and eggs in a large bowl; toss with warm dressing. Sprinkle with remaining bacon; serve immediately.

Nutrition Facts : Calories 280 calories, Fat 25g fat (6g saturated fat), Cholesterol 196mg cholesterol, Sodium 373mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

WARM BACON AND SPINACH SALAD WITH MISO DRESSING



Warm Bacon and Spinach Salad with Miso Dressing image

Just-out-of-the-oven bacon and a warm miso dressing gently wilt the spinach in this hearty salad. Shaved fennel, carrots and red onions add crunch and an extra boost of vegetables.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

8 slices bacon
1 small red onion, thinly sliced
One 5-ounce package baby spinach
3 medium carrots, shredded (about 1 cup)
1/2 fennel bulb, thinly sliced (about 1 1/4 cups), plus 1/4 cup chopped fennel fronds
1 tablespoon grated peeled fresh ginger (from about a 1-inch piece)
1 clove garlic, grated
1/4 cup white miso
1/3 cup rice wine vinegar
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons toasted sesame seeds

Steps:

  • Preheat the oven to 425 degrees F.
  • Lay the bacon in a single layer on a rimmed baking sheet. Bake until the crispy, 12 to 13 minutes. Transfer the bacon to a cutting board and chop; set aside. Carefully pour the bacon fat into a small heatproof bowl and measure 2 tablespoons of the fat into a small saucepan. Discard any remaining bacon fat or reserve for another use.
  • Meanwhile, soak the onion in a medium bowl of cold water for 15 minutes, then drain and transfer to a large bowl. Add the spinach, carrots and sliced fennel and let sit at room temperature.
  • Add the ginger and garlic to the saucepan with the bacon fat and cook over medium heat, stirring occasionally, until softened and fragrant, about 1 minute. Add the miso and cook, whisking, until smooth and just warm. Add the vinegar, honey and sesame oil and cook, whisking frequently, until just simmering and smooth, about 2 minutes.
  • Add the bacon to the bowl with the spinach then pour in the warm dressing. Toss gently until the spinach just begins to wilt. Transfer the salad to a large serving bowl and garnish with the fennel fronds and sesame seeds.

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