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salad, seared carrots, and rotisserie chicken recipes

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Ingredients

  • For the salad-
  • 1 lb bacon
  • 4 oz rosemary asiago cheese shredded
  • 4-6 eggs soft boiled
  • homemade salad dressing-1/3 cup buttermilk reduced fat
  • ½ cup plain yogurt reduced fat
  • 1 tsp fresh parsley
  • 1 tsp fresh thyme
  • 1/2 tsp fresh rosemary
  • 1 tsp dried dill
  • ½ tsp garlic salt
  • ¼ tsp salt
  • 8-10 cups spring mix lettuce
  • Pinch of freshly ground pepper
  • For the glazed seared carrots-
  • 2 lbs carrots cut at a diagonal into pieces
  • 2 Tbs extra virgin olive oil
  • 1 Tbs butter
  • 1 1/2 tsp salt
  • 1/2 onion finely sliced
  • 1 inch fresh ginger root grated
  • 3 sprigs thyme
  • 2 Tbs brown sugar
  • 1-2 Tbs lemon juice
  • For the rotisserie chicken -
  • 2 5-8 lbs each whole chickens, innards-giblets removed
  • 1/4 cup extra virgin olive oil
  • 2 tsp salt
  • 2 Tbs paprika
  • 2 Tbs garlic salt
  • 1 Tbs kosher salt
  • 1 tsp onion powder
  • 1/2 tsp ground black pepper
  • 1/4 tsp cumin

Instructions

  • For the salad-
  • Cook the bacon and let it cool on top of paper towels, then crumble it up and put it in a small bowl and set aside.
  • Shred the cheese and put in a small bowl and set it aside.
  • To make the salad dressing simply whisk all the ingredients together in a small bowl and set aside (I put mine in a mason jar after making it).
  • To make the soft boiled eggs bring water to boil in a medium pot, when it is boiling carefully add in the eggs and let sit in the boiling water for 6 minutes, then turn off the heat and shock the eggs by running cold water over them. Set them aside and let them cool, then peel them and cut them in 4s.
  • To assemble the salad place lettuce in a large serving bowl, then mix in bacon, shredded cheese, and top with soft boiled eggs. Serve dressing on the side so guests can dress their own salads
  • For the ginger seared glazed carrots -
  • Heat oil in a skillet or large pan, add butter, salt and carrots. Cook for 5 minutes, add remaining ingredients and cook until carrots are tender (about 15-20 minutes) stirring occasionally.
  • For the rotisserie chicken-
  • Wash the chickens and pat dry with paper towel, sprinkle a little salt (about a teaspoon) into each chicken opening, put on the rotisserie spikes and tie the legs together with twine. Set your grill up and heat the charcoals, lay a piece of aluminum foil on top of the charcoal to catch the drippings.
  • Combine all ingredients for spice mixture in an empty jar or small bowl - paprika, garlic salt, onion powder, kosher salt, black pepper, and cumin.
  • Pour a little olive oil into your hands and rub chickens with olive oil, then sprinkle liberally with seasoning mixture.
  • Grill until internal temperature of the chicken is 165-175 with a meat thermometer.
  • Alternatively you could bake chickens in the oven at 425 for about 50-70 minutes or until the internal temperature is 165-175 with a meat thermometer.