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<p>A bit of a tapas theme for us today...</p>
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<p>I've got some leftover ham from last weekend's brunch and mashed potatoes so I'm planning to make these: <a href="http://www.seriouseats.com/recipes/2011/01/potato-ham-and-piquillo-pepper-croquetas-recipe.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29&utm_content=Google+Reader" target="_blank">http://www.seriouseats.com/recipes/2011/01/potato-ham-and-piquillo-pepper-croquetas-recipe.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29&utm_content=Google+Reader</a></p>
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<p>I'll pick up a loaf of bread later and I'm sure I can unearth some cheese, cornichons, and olives from my fridge.</p>
 

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Discussion Starter · #6 ·
<p><br><br>
How about simply roasting the chicken legs in the pan with onions and garlic ( I like to put a LOT of onions quartered, they carmelize so nice).  Then make a simple pan sauce and serve with spinach sauteed with garlic & EVOO.</p>
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>KitKat</strong> <a href="/forum/thread/72107/dinner-tonight-tuesday#post_1975920"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style="border-bottom:0px solid;border-left:0px solid;border-top:0px solid;border-right:0px solid;"></a><br><br><p>Help me out.  I have chicken legs and two bunches of fresh spinach in the fridge.  Any suggestions?</p>
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<p>Or you can season with salt/pepper/rosemary or thyme than broil the chicken legs and glaze with either apricot jam or marmalade then broil until golden brown and caramelized. Simple sauteed or creamed spinach (there are some great lighter versions on Cooking Light).</p>
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<p>Indian style - marinate the legs in yogurt, cumin, lemon juice, and some garam masala if you have it. Broil or grill. Serve with steamed rice and saute the spinach in a little butter with garlic and cumin seed.</p>
 

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<p><span>I make chicken a la Hobey <span><img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif" style="width:16px;height:16px;"></span> all the time.  Very simple and tasty.  The kids love it.  Thinking I might try something different though.  I like Julie's idea of the chicken and onions...</span></p>
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<div class="quote-container">
<div class="quote-block">Originally Posted by <strong>hobey</strong> <a href="/forum/thread/72107/dinner-tonight-tuesday#post_1975930"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style="border-bottom:0px solid;border-left:0px solid;border-top:0px solid;border-right:0px solid;"></a><br><br><p>Or you can season with salt/pepper/rosemary or thyme than broil the chicken legs and glaze with either apricot jam or marmalade then broil until golden brown and caramelized. Simple sauteed or creamed spinach (there are some great lighter versions on Cooking Light).</p>
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Discussion Starter · #9 ·
<p><br>
If you have fresh parsley you could make this paste (In food processor put parsley, garlic, shallots, dijon, herbes de provence & EVOO), pulse until you get a wet paste and put on the chicken for up to 6 hours before you roast.............that's what's in my fridge marinating right now.<br>
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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>KitKat</strong> <a href="/forum/thread/72107/dinner-tonight-tuesday#post_1975937"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style="border-bottom:0px solid;border-left:0px solid;border-top:0px solid;border-right:0px solid;"></a><br><br><p><span>I make chicken a la Hobey <span><img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif" style="width:16px;height:16px;"></span> all the time.  Very simple and tasty.  The kids love it.  Thinking I might try something different though.  I like Julie's idea of the chicken and onions...</span></p>
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<div class="quote-container">
<div class="quote-block">Originally Posted by <strong>hobey</strong> <a href="/forum/thread/72107/dinner-tonight-tuesday#post_1975930"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style="border-bottom:0px solid;border-left:0px solid;border-top:0px solid;border-right:0px solid;"></a><br><br><p>Or you can season with salt/pepper/rosemary or thyme than broil the chicken legs and glaze with either apricot jam or marmalade then broil until golden brown and caramelized. Simple sauteed or creamed spinach (there are some great lighter versions on Cooking Light).</p>
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<p>Change of plans...I just got a Zingerman's Reuben kit from my sister as a late Xmas present so I think we're having reubens, potato salad, and pickles for dinner. It works out since my croquettes had to chill overnight anyway.</p>
 
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