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Marinated Chicken & Spinach Dressing

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I’ve wanted for years to come up with my own way of producing a spinach salad to come as close as possible in taste, like, and that-feel— from one of my very favorite places to eat lunch– one of those sweet vintage cafes– when I’m not currently near Chester, Illinois.

I silly-foolishly asked Jodie for her recipe so many years ago, lol— Who does that besides me?! ! It’s a family secret. And a beautiful one.

I’m also thinking of sweet iced tea with lemon, and coconut pie for dessert!– God help my soul, lol !… wonderful memories!! My mouth waters for it even, now.

This puts a joy in my rib cage, through my spine and spleen– not just in the “bread basket”– catch the door! !

[Do count your chickens before they hatch.]

This dressing-marinade to drizzle over spinach, works just as well, for a chicken marinade/barbecue!
And I don’t mind it if it comes across unconventional. I prefer the weird side of doing things!!

We will have marinated chicken and spinach dressing over bright leaves of field greens– the best way to eat when I’m not dining at a red checkered tablecloth at Jodie’s!

I just as much miss Jodie’s Ol Farmhouse of ambiance and hospitality, and warmth…

For my at-home version, “lettuce” begin by melting 1 stick salted butter in a saucepan.

We’re in the moment, and in the nostalgia.

Mince a bit of onion and some fresh pepper.

Hard-boil an egg, and lightly cook bacon to keep tender for the spinach salad.
McCormick Grill Mates Montreal Chicken Seasoning is grand for the drumsticks!
We’re not measuring here—
… going by memory and value of taste; and an addition or two of another ingredient perhaps.
Let’s zest a lime for the marinade!– the juice of half; the other half to spritz over finished chicken before serving.

Put a small hand of brown sugar into the pan.
Season the [pat-dry with paper towels] chicken legs; place in a 375-degree oven, the stove already hot.
We want the skins crisp— for a few minutes before we coat them with sauce!
Equally turn chicken for the other sides to get a dry/seasoned skin.

When this meal is cooked and ready for dining, this meat of the dish will be moist and tender.
We’re going for the Grandma’s Molasses— because it’s, oh, so good! The best molasses cookie recipe is on the back of the jar– soft with crisp edges!
This if not an actual minced garlic clove.
And you know it– mama’s gotta have Tabasco! It’s got a magnitude of 9.5 for me on the Richter!

It’s a spicy romance.
This, too– several drops of the El Yucateco hot sauce.
Need us not leave out fresh cayenne and a good chili powder!
We’re tasting as we go, with every few ingredients into the saucepan.
Grab the Sriracha!
We’re putting a lot of HEINZ 57 in the mix– it’s the main ingredient to this.
For the acid-punch, we’re including the Bragg Organic Apple Cider Vinegar— the very best, indeed– of all vinegar brands on the market.
The chicken drumsticks have to be watched and turned often; constantly turned and marinated– constantly, but so worth the work!!
What I do is drain the juice, each time; the chicken getting marinated [again and again] and placed in different pans for the oven– interchanging the pans— because we don’t want a soppy mess of liquid engulfing the meat– We aim for a nice saucy meat with marvelous flavor and the spice that we want for it.
Make sure enough marinade is made specifically for the spinach; set aside, but warm to drizzle over the greens with the bacon and red onion; and a chopped or sliced hard-boiled egg if desired.
Enjoy!

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