Sunday, April 10, 2016


My spinach is typically one of the very first crops to harvest in my early spring garden.  I love it fresh, canned or cooked in one of my favorite dishes such as this one.  Chicken and Spinach Alfredo is an easy, carefree dish that is just delicious, tender and juicy.  Combined with the fresh herbs I grow it is a meal I am proud to serve too.  This dish is for four people

4 Chicken leg quarters
1/2 cup olive oil
4 Cups fresh Spinach
3 oz Cream Cheese
2 tablespoons fresh chives
1 tablespoon fresh rosemary
1 tablespoon fresh basil
1 1/2 tablespoon fresh oregano
4 cloves fresh garlic minced
2 cups rice prepared as directed
salt and pepper

Heat oil in skillet.  Split let quarters by making a slit directly between thigh and leg bone.  Bend until bones are separated and cut through remaining meat.  Sprinkle chicken pieces with salt and pepper.  Place in hot oil and brown 2 to 3 minutes on both sides.  Remove from skillet and place pieces in baking dish.  Place in oven and sprinkle with additional salt and pepper.  Cook uncovered at 300 for 1 hour.

Cook spinach in boiling water.  Place all herbs in a chopper and grind.  Add herbs to spinach and cook for 30 to 45 minutes or until tender.  Remove from heat.  Stir in Cream Cheese until melted.

Remove chicken from pan.  Place spinach in baking dish and top with chicken.  Cover baking dish and cook for an additional 15 minutes or until spinach begins to bubble at 350.  Serve over cooked rice seasoned with salt and pepper.


Sometimes I think I even surprise myself.  This is such a wonderful breakfast you'll definitely want to do it again.  The combination of flavor with the crispy crunch will definitely leave you satisfied.  Don't think of it as just a breakfast dish.  It is a wonderful dinner or Sunday Brunch also.

This recipe makes one serving so adjust accordingly.

1 Waffle prepared as directed, or substitute one frozen waffle
1 Cup Canola oil
1 Small white potato shredded, or substitute one frozen hash brown
1 Small egg
2 tablespoons milk
Salt and Pepper to taste

Heat oil in skillet.  Shred potato and place in hot oil leaving in a round patty.  Sprinkle with salt and pepper cooking seven to ten minutes on each side until brown and crispy.  While potatoes are cooking toast waffle in toaster until brown. 

Place waffle on a plate and top with crispy hash brown.  Whisk one medium egg with 2 tablespoons milk.  Pour egg in still hot skillet.  Gently fold egg forming a single patty turning until cooked through.  Top with Shredded Chicken Gravy (see below).    Sprinkle with salt and pepper if desired.

Shredded Chicken Gravy

1 1/2 Fresh Baked Chicken (canned does not work)
1 Cup Chicken broth from baked chicken
1/4 Teaspoon of each
    onion powder
    garlic powder
1 Tablespoon cornstarch
1/4 cup cold water

Mix first six  ingredients in a sauce pan stirring well.  Bring to a full boil.  Mix cornstarch and water until smooth.  Add to chicken and stir until thick.