thrivedentalplan.ascensiondental.com/all-chocolate.php In a large bowl, toss scallions with a bit of olive oil, salt and pepper.
Cook scallions, using tongs to turn, until soft and well-charred, about 5 minutes. Transfer to paper towels. Once cool enough to handle, chop roughly. Dry the chicken with paper towels. Coat the skin with olive oil and season liberally inside and out with salt and pepper. Tie the legs together tightly with kitchen twine. Place the chicken breast-side up in a roasting pan or oven-safe skillet and insert a probe thermometer between the leg and thigh joint. Transfer chicken to a meat board.
Tent loosely with foil. Let rest for about 15 minutes. While the chicken is roasting, combine the mustard, egg yolk, vinegar and grilled scallions in a blender and blend on high until well-combined. Slowly stream in 2 cups olive oil, and season to taste with salt and pepper.
Dry the kale thoroughly and dress with the grilled-scallion vinaigrette you will have some left over. Season to taste with salt and pepper. Place the potatoes in a pot and cover with cold water. Nothing in this recipe should be considered a hard-and-fast rule.
I used polenta here because it's something I make in big batches for dinner parties that often yields leftovers. But stuffing can also be pressed into patties and crisped up, and grilled cornbread would also be lovely.
Pour any extra polenta into a flat layer in a baking dish, cover, and refrigerate. As it cools, it will form into a thick, dense cake, which you can then easily slice into pieces.
Some grocery stores sell polenta prepackaged in this form. Sweat some onions and mushrooms, then add in greens and any veggies you have left, along with shredded or diced pieces of a protein of your choosing. Here, I used the remainders from a grocery-store rotisserie chicken to mimic a holiday featuring roast turkey or another bird. Need a roast chicken recipe?
Try Josephine chef Andy Little's classic bird or Boka chef Lee Wolen's spin on it —not that we expect any leftovers here! I decided to look at one classic winter wine pairing and one alternative option. Chardonnay is a go-to for our holidays, as it's a crowd-pleaser that tends to work well with roasted turkey or chicken and many fall vegetables.
Bigshot User Inactive Registered: Comforting Cheese Casserole Article: Want to join or start a discussion? Nothing in this recipe should be considered a hard-and-fast rule. Groovy User Inactive Registered: The Alentejo blend likewise offered snappy citrus flavors, along with tart green apple.
We opened a California Chardonnay on this occasion. This Chardonnay was round and tangy with ripe citrus and tropical fruit notes, balanced by hints of spice and a touch of dried herbs.
And at some point, they need to be fed. For a healthy weeknight meal that kids will clamor for, try these crunchy baked chicken thighs that put a spin on the honey-dipped—and—cornflake-fried tradition with a jam-washed dredging in crushed walnuts and gingersnap cookie crumbs. What kid doesn't want cookies for dinner? Chicken breasts are a fine substitute in this recipe, but juicier dark meat pieces like thighs work best.
For the gingersnap "breading," aim for fine crumbs, closer to breadcrumb texture than cookie crumbles. When dredging the chicken thighs in the walnut-gingersnap mix, err on the side of "more is better," but use a light touch with the apricot jam. This recipe serves 4, so the ratio may seem thin. The jam's primary purpose is as a binding agent that also brings a hint of flavor—it's not intended to be a leading flavor component.
With that in mind, opt for a jam that is smoothly pureed instead of a chunky mix. For best results, let the jam sit at room temperature for about 30 minutes before applying it to the chicken. Serve the chicken with a small side salad and garnish the dish with slices of apricot or sprigs of mint; canned fruit slices are fine for kids if fresh apricots aren't available. The best white wine pairing for me was a fresh, light-bodied wine from Sicily with notes of mild lemon, melon and cheesecake on the nose and that was clean and linear on the palate.