Roasted Chicken, Wilted Spinach, Sauteed Baby Zucchini and Carrots. Did I mention the Goat Cheese Cake for dessert?!?


Wanted something yummy, but leaning toward the healthy side tonight.
Thought roasted chicken would work, so I paired it with wilted
spinach, sauteed baby zucchini and carrot and for dessert...
yummy goat cheesecake!
First task was to brine the chicken breast.  I used skin on breasts cause
I knew that it would help with the pan gravy I was going to make.
Plus, crispy chicken skin is quite tasty.



Whole pan full of spinach, yields just enough for
three people.  Cooked with a little olive oil and butter.


I pre-cooked the carrots and baby zucchini in the microwave,
then sauteed them in butter with herbs d provence.


Here is a close up of the mirepoix from when I roasted the chicken.
I placed on the stove burner to get it bubbling, and added a cornstarch slurry.
I removed the veggies, and added some chicken stock. 


I plated it simply by alternating the veggies and placing a bed of 
spinach on the plate and topped it with the roasted chicken breast.


This was a very successful meal that was pretty healthy.
To counter balance that...I made a cheese cake.

I saw a recipe for a goat cheese cake.
I was intrigued.

First step was to blitz some ginger snap cookies and add some
butter to bind.  This becomes your crust.


Cream cheese and goat cheese get mixed in a bowl.


Then I add eggs, egg yolks, cornstarch and rosemary.


Put it in the crust and bake for 25 minutes or until just set.


Lavender honey topped this awesome dessert.
Not too sweet, a bit savory from the rosemary,
and a ginger snap crust.
Very good and all the elements come together nicely.


The flock was fed!

Comments

Popular posts from this blog

Coq Au Vin, Mushroom Risotto, glazed turnips/carrots and Tres Leches

Dutchess' Birthday At Spoon

New Rockfish Seafood and Grill Concept