Chicken, Dinner Menu

Sunday Family Dinner

Sunday Family dinner

Well, it’s Roger again, I’m not filling in for Kimmy totally here we’re just doing a co-writing thing. As hubby and wife this is probably our first co-write. Anyway, Kimmy has been gone all weekend and it’s up to me to come up with our Sunday family dinner.

I wish I could say we had family dinner every Sunday. I love it but it’s not always possible. At least a FULL FAMILY- family dinner.  Zach’s baseball season ended this week and he was home a full 7 hours before traveling to Michigan. But I have the girls, my son in law, Shane.  Olivia’s boyfriend, Dan. My cousin Becca who is every bit as much a part of our family as anyone, her little boy who isn’t so little anymore. Rounding it off is my mom, so I would say that’s a pretty good representation.

I’ll handle the menu but will defer to Kimmy as to the table. She will eat “al di Fuori” (Outside) any chance she gets. She loves setting the table and cutting fresh flowers and all of that stuff. Even when it’s a bit chilly like it is this weekend. She’s all about putting sweatshirts on and enjoying the aria fresca. (fresh air)

Okay, Kimmy here…I have to put a disclaimer in here…I love to eat outside and make a beautiful table. BUT tonight we used paper plates, paper napkins (we usually always use cloth napkins) AND paper cups.  In fact my color scheme looked a little too much like a Christmas Table.  I had an incredibly crazy weekend serving lots of amazing women at an Adoptive and Foster Care Moms Retreat this weekend (will talk more about that in my future posts).  And I was pretty beat, so we went the easy route.  We did enjoy a perfect night outside though!  I have to also say that a table that looks perfect is not what makes an evening perfect, it is the people around the table! So always remember that!

IF you know me I will defer to beef 99% of the time when making a menu, but with Kimmy being gone, me missing her and this being a dinner to enjoy her return, I chose her favorite go to. Chicken.

So tonight’s menu is a moderate one, It could be very simple if you choose to buy your pasta. I’m making a ricotta and chive cavatelli or gnocci or dumpling depending on how you want to shape it. Its easy but it takes this menu from simple to moderate.

These were so good and Roger left them like dumplings because they were quick and easy!

Here was the Menu for the evening…

Garlic/Honey whole roasted chicken

Chive& Ricotta pasta

Sauteed greens medley (Spinach, chard and Kale)

Grilled bread with honey butter and red pepper flakes

Romaine salad with Bacon, Shaved Parmesan and olive oil.

 

Before we get into the chicken recipe lets take a look at a few things.

The Pasta

Now I would normally make a pesto sauce for this type of pasta. And If I was making the pasta alone, as the main course it would be a no-brainer. But as you can see we are really going to “garlic up” the chicken. I am also going to use some garlic in the greens. With all of that garlic I don’t see a really strong pesto working here. So instead I cut some fresh basil and let it “soak” in some olive oil and flavor the oil.  Then added some melted butter to this and voila there is a great “sauce” for the pasta.

The Bread

A fresh garlic bread would also be lovely, but not with this menu, so hence the butter/honey and red pepper flake instead.

 

Kimmy here again…all I am going to say is WOW!! This bread was so good!! I could not stop eating it.  Boy was I glad that it ended up sitting at our end of the table, then I could keep “sneaking” pieces and didn’t have to keep asking for it. And it is so easy to prepare!

Red pepper flakes: one of the most difficult balancing spices there are. The proper amount gives a most excellent flavor and not a lot of heat. But, use one dash too many, and your mouth will burn for three days and you won’t be able to taste anything. Red pepper flakes are also the least hardy of spices in my opinion. There is a tremendous amount of flavor and heat in a fresh portion. The longer it sits the less vibrant it becomes. So buy this in small portions, if it’s more than 4 months old, toss it buy new.

 

I would like to just add here that it was a wonderful evening and I really appreciated all the work Roger put into the meal.  It was perfect as always.  And we all enjoyed our time together and ate way too much as usual. 

(this post contains some affiliate links.  Click here to read my full disclosure)

 



Print Recipe
Garlic Honey Chicken ( We’re using 2 whole chickens)
Instructions
  1. Take garlic cloves and slice in half , take a dozen or so and place then underneath the skin so that the entire chicken is covered. Take the rest of the cloves and put them in the cavity of the bird.
  2. Coat the skin with salt and pepper and coat with olive oil. Bake at 350 for 20 minutes a pound.
  3. With 30 minutes left in cooking time, take chicken and coat with honey, place back in oven and finish cooking. When chicken is cooked remove from oven and immediately cover the bid with honey. Let sit for 20 minutes before cutting and serving.
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