Although bacon dressing is the classic spinach salad go-with, I’ve always thought it sounded a little well…grody.  So bacon dripping vinaigrette has never been high on my list of must-make dressings.  But I’m here to tell you that it is dee-licious!  I’m a total bacon dressing convert!  And bacon is on sale, so what more could you possibly ask for?!

Don’t tell your cardiologist.  He cares not for sale bacon.

And full disclosure:  my punks wouldn’t touch this with a ten foot pole.

I ended up modifying the original recipe quite a bit; the main change I made was to cook the chicken myself (the original recipe calls for a rotisserie chicken).  I bought a package of the sale chicken breasts and used them instead.  I also added crumbles of a delicious gorgonzola, a handful of toasted pecans, and extra slivers of red onion.

I think it’s a WOW….I hope you like it too!

CHICKEN & SPINACH SALAD WITH BACON DRESSING
Serves: 2
Source:  adapted from epicurious.com

3 c. cooked chicken, cut into short strips (from 1 purchased roast chicken) *see note for alternate plan*
1 – 6oz. bag baby spinach leaves
6 slices bacon, cut into ½ inch pieces (Sendik’s Bacon is on sale)
½ medium-sized red onion, sliced paper thin
3 T. balsamic vinegar (I used a sherry vinegar and it was great)

Crumbled gorgonzola (I used the BelGioioso Cheese of the Month, YUM!)
Toasted, chopped pecans
Additional slivered red onion

Place chicken and spinach in a large bowl.  Cook bacon in a large skillet over medium-high heat until browned and crisp.  Using slotted spoon, transfer bacon to paper towels.  Pour off all but 3 tablespoons drippings from skillet.  Add onion and vinegar to drippings in skillet; stir to heat through, scraping up any browned bits, about 1 minute.  Pour dressing over chicken and spinach.  Add bacon, crumbled gorgonzola, and toasted pecans (spinach will wilt slightly).  Season salad with salt and pepper; divide salad between two plates.  Garnish with additional slivered red onion.

Pass out from sheer bliss.

** NOTE ** Sendik’s boneless, skinless breasts are on sale this week.  I pounded out three breasts, drizzled them with a bit of olive oil, a sprinkle of herbs d’Provence, and some kosher salt and pepper.  Then I threw them on the grill for about four minutes a side, allowed them to rest under foil for 10 minutes or so, then sliced them thinly across the grain.  They were perfect!

And I have to tell you, I’m so darned tired of cooking. Tired of cleaning the kitchen and loading / unloading the dishwasher too. At present, I’m staring at a dried up, once-gorgeous-but-now-bordering-on-pathetic tree that needs to be taken down ASAP. My punks are all on each other’s last nerve and are currently whining loudly over how bored they are. Sheets and towels from my dearly departed company (they’re still among the living, they’ve just gone home) are piled high in the hallway upstairs, and the DamDog is standing at my feet, relentlessly tossing her gigantic new tennis ball at me, tail wagging in a total frenzy.

So, see how hard it would be to derive culinary inspiration from all of this chaos?

Of course, I realize that some of you will be hosting a New Year’s Eve gathering tomorrow evening, and who knows, you might be turning to FFF for recipe ideas. What kind of friend would I be to leave you all high and dry? That’s certainly no way to close out the year.

I decided to offer up a year-end review, round up, and recap of some of my favorite appetizers and finger foods from the past six months of blogging for Sendiks. Any of these would be perfectly suitable for an occasion such as New Years Eve! In fact, when I went through the archive, I was so pleasantly surprised by the recipes I found, it nearly made me want to call up a bunch of friends and host a party tomorrow night.

Nearly, I said.

However you choose to ring in 2010, I hope you’re surrounded by family and friends when the clock strikes twelve. I’ll see you all back here next year! For now, take a walk down memory lane with me, won’t you? Here are some of my favorites, in no particular order (I’ve noted ingredients that are currently on sale and you can click on the titles or pictures to read the complete recipe):

CITRUS SHRIMP

Served chilled, these delicious shrimp are marinated in a fabulous mixture of lemon and lime juices, fresh ginger, and garlic. Lemons and limes are on sale, as are several varieties of shrimp. Go for the biggest ones you can afford for this recipe.

ROASTED VEGETABLE QUESADILLAS

I usually serve these with my favorite black bean soup, but they make a yummy hot appetizer too. Try them with the sale Pepperjack, or Wisconsin Gouda. Fresh asparagus is also on sale!

PANKO CRUSTED SHRIMP CAKES

Oh…my… THUNDER! I’ve made these three times in the past two weeks and they are ALWAYS a hit! Served hot with a yummy spicy dipping sauce, these will be the hit of your party. You can get away with using a smaller shrimp here, but I wouldn’t go smaller than 26-30 count.

SALSA BAKED GOAT CHEESE

Love. This. It’s so fabulous. Try it with the sale Chi-Chi’s salsa and any of the crackers that are on special!

ROASTED STUFFED MUSHROOMS WITH SPINACH & FETA

So, word has it that for good luck in the New Year, you should eat some sort of leafy green on New Year’s Eve. Here’s a terrific way to work your lucky spinach in. It’s symbolism, people.

SHRIMP PIZZETTAS WITH BELL PEPPERS & BASIL

If you want easy, this is for you. So simple, but really delicious! Feel free to use the 16-20 count for this one too.

ROASTED TOMATO BRUSCHETTA

I normally make these with Roma tomatoes, but I think you could get away with using the grape tomatoes that are on special. Just cut them in half, toss them in olive oil, and roast as directed. Just watch your roasting time – they probably won’t need as long as the Roma’s would.

BEST EVER TACO DIP

I had to throw it in. Every party needs a little junk food! Besides, scallions, limes, iceberg, sour cream, salsa AND corn chips are all on sale! What other excuse could you possibly need?

Now go forth and plan a fabulous party. HAPPY NEW YEAR!!

Eddie: “Naw, I’m doing just fine, Clark.”

Name that holiday movie. I’ll give you a hint: it’s one of my favorites.

Since we’re all in the throes of full blown seasonal entertaining, I thought I’d share a delicious appetizer recipe with you, just a little inspiration so that you don’t come up empty handed in the hors d’oeuvres department this coming weekend.

I wish you could taste these right now — honestly, you simply must make them! You’ll be amazed by how quickly they fly off the platter, and they’re a total ‘man’ pleaser. ‘Course, ladies like ‘em, too.

Now, if only holiday houseguests would disappear as quickly…

(KIDDING! I’m looking forward to having you and Dad here, Mom. Really I am! And you can stay as long as you like!)

Oh and by the way, it’s Christmas Vacation. Ho, ho, ho!!

ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH, & BACON

Yields: about 2 dozen

Source: epicurious.com

• 8 ounces bacon slices (Sendik’s Nitrate Free is on sale)

• 1 c. chopped onion (sale)
• 1 – 10 oz. package chopped frozen spinach, thawed, squeezed dry
• 4 oz. feta, crumbled (about ¾ cup)
• 4 oz. cream cheese, room temperature (on sale)
• ¼ t. dried crushed red pepper
• 2 ¾ lb. button mushrooms (about 48), stemmed (I always use the really big white mushrooms, but the smaller ones are on sale this week)

Preheat oven to 375. Cook the bacon in a heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble the bacon. Discard all but ¼ c. plus 2 teaspoons bacon fat (adding olive oil as necessary to equal that amount). Set the oil mixture aside.

Heat 2 teaspoons olive oil in the same skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to a medium bowl and cool. Mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.

Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved bacon fat / olive oil mixture in a very large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in a single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity (use more obviously, if you choose to use the larger mushrooms). Filled mushrooms can be prepared one day ahead. Cover and refrigerate.

Preheat oven to 375. Bake mushrooms until heated through, about 10 minutes (slightly longer if they’ve been refrigerated). Transfer mushrooms to a platter and serve warm.

I love this recipe by Giada DeLaurentiis. It’s slightly more dressed up than your average lasagna, but at the same time, delicious, family-friendly comfort food. Two sauces make it extra special, and a little bit of spinach in the filling is a great way to get your punks to painlessly channel their inner Popeye!

As if you need another reason to make this dish, these pretty rolls freeze beautifully and would be a fabulous main course to have on hand for when things start to go really crazy in the next few weeks. I would not hesitate to serve them to company; in fact, I’m going to make another pan today to have in the freezer for when my parents come – my dad will love it!

A few notes: don’t be afraid of the béchamel sauce. If you’ve never made one before, it’s really quite simple and not too terribly time consuming. Besides, you stand a very good chance of impressing yourself and others when you tell them that you made a béchamel from scratch! Go, you!

Also, Giada has a terrific recipe for a simple marinara that is supposed to be the second sauce in this dish. I saved time yesterday by using a jarred sauce (the lovely Gia Russa sauce that’s on special). Choose your favorite, or go to foodnetwork.com for Giada’s “Quick Marinara”.

Mangia!

LASAGNA ROLLS WITH TWO SAUCES

Serves: 6

Source: Giada’s Family Dinners, by Giada De Laurentiis. Pp. 98-99

Béchamel Sauce:

• 2 T. butter (Alcam brand is on sale)
• 4 t. flour
• 1 ¼ c. whole milk
• ¼ t. salt
• 1/8 t. ground black pepper
• Pinch ground nutmeg

Lasagna:

• 1 – 15 oz. container whole-milk ricotta cheese
• 1 – 10 oz. box frozen chopped spinach, thawed and squeezed dry (Bird’s Eye is on sale)
• 1 c. plus 2 T. freshly grated Parmesan (and if you use the stuff in the green can we can’t be friends any more. Choosing the Sendik’s brand will improve your dish and maintain our friendship.)
• 3 oz. thinly sliced prosciutto, chopped (I left this out and didn’t miss it)
• 1 large egg, lightly beaten
• ¾ t. salt, plus more for the pasta water
• ½ t. ground black pepper
• 12 dried lasagna noodles (Barilla Brand is on sale)
• Butter, for baking dish
• 2 c. marinara sauce (again, Gia Russo’s is on special, or choose your favorite!)
• 1 c. shredded mozzarella (Sargento Shredded cheeses are on sale)

Melt the butter in a medium, heavy saucepan over medium-low heat. Add the flour and cook for 3 minutes, whisking continuously. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg in to the sauce. Set aside.

In a medium bowl, stir together the ricotta, spinach, 1 cup of the Parmesan cheese, prosciutto (if using), egg, ¾ teaspoons of salt, and pepper until well blended.

Bring a very large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until just tender but still firm to the bite, stirring frequently to prevent the noodles from sticking together. Drain well. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Preheat the oven to 450. Butter a 13×9” glass baking dish. Spread the béchamel sauce over the bottom of the prepared pan.

Lay out 4 lasagna noodles on a work surface, and then spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Roll the noodles up and arrange the rolls, seam sides down and not touching one another, atop the cream sauce. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of the marinara sauce over the lasagna rolls, then sprinkle with the mozzarella and remaining 2 tablespoons of Parmesan cheese. Cover the dish tightly with foil (it’s ready to be frozen if you choose, thaw in the fridge overnight before continuing). Bake until the rolls are heated through and the sauce bubbles, about 20 minutes. Uncover and continue to bake until the cheese on top is golden, about 15 minutes longer. Let stand for 10 minutes.

Meanwhile, heat the remaining marinara sauce in a small, heavy saucepan over medium heat until hot. Transfer the sauce to a sauceboat and serve alongside.

I nearly scrapped the whole thing, but earlier I had run into a friend (and loyal FFF reader) who asked (as she always does, ‘cause she’s really sweet), “What’s for dinner tonight??” When I told her about the curry, she said she couldn’t wait to read about it. I couldn’t let her down! Let’s just don’t breathe a word to the Hub. We don’t want him blowing a gasket over the high cost of shrimpies… although truthfully, he probably wouldn’t mind because he loves this dish as much as I do!

Sometimes I just get such a hankerin’ for this curry! When the craving gets to me, I can scarcely think of anything else. It’s an illness. I’m seeking help. Thank you for your concern.

With pungent red curry paste and salty fish sauce, it’s much more of a Thai inspired dish than an Indian one. Loaded with spinach, red bell peppers, and carrots, this dish will help you channel your inner Popeye, improve your eyesight, and feel more…worldly. In the best possible way. I hope I’m allowed to make those claims.

OH! I almost forgot. Before I run along, I want to remind you to stop in for the one-day meat and seafood sale TODAY! In an effort to redeem myself for the whole full-price-shrimp-debacle, I’m planning on stocking up on all kinds of bargains!

SHRIMP CURRY WITH SPINACH

Serves: 4

Source: epicurious.com

• 1 14 oz. can unsweetened coconut milk, chilled (find this on the bottom shelf of the ethnic aisle)
• 1 ½ – 2 t. Thai red curry paste (a few shelves above the coconut milk)
• 1 lb. medium shrimp (I used 1 ½ lbs.), peeled and deveined
• 2 T. naam pla (Thai fish sauce, also in the ethnic aisle)
• 2 carrots, peeled and sliced thin crosswise
• 1 large yellow onion, peeled and sliced thin
• 1 red bell pepper, seeded and sliced thin
• 1 bag baby spinach
• 3 T. chopped fresh cilantro
• 1 T. chopped fresh basil (optional, I had it on hand so I threw it in)
• Hot cooked basmati rice as an accompaniment

Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk, and in a large heavy skillet, cook the cream over moderate heat, stirring for 2 – 3 minutes, or until it is thickened slightly. Add the curry paste and cook the mixture, whisking, for 1 minute. Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 – 2 minutes, or until the shrimp turn pink. Add the coconut milk and the fish sauce and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through. Transfer the shrimp with a slotted spoon to a bowl.

To the skillet add the carrots, onion, and bell pepper, and simmer the mixture for 5 minutes. Add the spinach, stirring until it is wilted. Return the shrimp to the skillet and simmer the mixture, stirring occasionally, for 1 minute. Sprinkle the dish with the cilantro and basil, and serve it over the rice.