Kitchen Witch's Celebration

 

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Rosemary Chicken
Pasta Tossed with Garlic
Spinach Salad
Fresh French or Sourdough Bread
Cheesecake
Honored Guests
Sense of Humor
ROSEMARY CHICKEN
 
 
Two and one half to four pound chicken
½ cup olive oil
¼ cup Rose’s Lime Juice (Liquor Aisle @ Grocery Store)
Four to six cloves of fresh Garlic
Four sprigs of fresh Rosemary or 2T dried Rosemary
 
Cut the chicken into pieces.  Mix the olive oil, lime juice, garlic and Rosemary and pour over the chicken.  I like to marinate the chicken in a plastic bag or pan for at least one half hour and up to overnight.
 
Bake the chicken uncovered in a shallow baking/roasting pan at 350° for an hour to an hour and a half depending on the size. Pour some of the marinade over the top of the chicken and into the bottom of the roasting pan to keep it from burning.  This chicken is also delicious grilled.
 
 
PASTA TOSSED WITH GARLIC
 
One pound Fettucini
½ cup extra virgin olive oil
3 cloves of garlic, minced
 
Prepare Fettucini according to package instructions.  Mix the oil and garlic and let sit together to blend the flavors.  Drain pasta and toss in a warmed bowl with olive oil mixture.  Serve immediately. (You can also add any variety of herbs, dried or fresh, tomatoes, Parmesan cheese etc. to suit your particular tastes or take advantage of what’s in season!)
 
 
SPINACH SALAD
 
One bunch fresh spinach
Two fresh navel oranges, peeled and diced
¼ cup red onion, thinly sliced
Croutons
3T crumbled blue cheese
One clove fresh garlic
Caesar Dressing - Recipe Follows
 
Clean the spinach thoroughly, since it is grown best in a sandy soil, it is necessary to rinse the spinach at least twice, avoid soaking the leaves as they tend to make the salad limp.  Once it is cleaned and drained but still damp from being washed, place into a bowl and cover with either a damp towel or paper towel and refrigerate.  This crisps the spinach and takes about 30 to 40 minutes.
 
Prepare the oranges, start with a sharp paring knife.  Place the oranges on a cutting board and cut off the top and bottom of the orange.  Cut away the skin and membrane of the orange in a downward motion, beginning at the top.  Continue to work around the orange until all of the skin & membrane are removed.  Cut the oranges into small bite sized pieces and set aside until you’re ready to toss the salad.
 
Just before serving, peel the garlic and slice in half.  Rub the inside of the serving bowl with the garlic to add just a hint of its flavor.  Add the spinach and remaining ingredients, toss lightly with the salad dressing and serve immediately.
 
 
CAESAR DRESSING
 
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon white wine vinegar
2/3 cup extra virgin olive oil
1 teaspoon coarsely ground black pepper
½ teaspoon salt
 
Combine the lemon zest, juice, garlic and vinegar in a small bowl and whisk well.  Slowly add the olive oil, whisking constantly until smooth.  Add the pepper and salt, and set aside.
 
Enjoy your dinner, enjoy your guests, enjoy this day!