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Posts Tagged ‘Asparagus’

First, the asparagus: I rolled the stalks in olive oil, sprinkled them lightly with a dried basil & garlic blend, and finished with a dash of sea salt. Cooked at 350 degrees for about 18 minutes. This batch even got crispy on the tips… I liked that crunch.

I had forgotten how simple and tasty this variation on chicken piccata is. I love the lemony flavor in it, and cooking everything in butter just tastes yummier, too! Even better when mushrooms are involved (which they usually are)…

  • 1-1/2 lbs. Chicken Breasts, skinless, boneless, pounded flat
  • 3 Lemons
  • Garlic, minced
  • Dried Thyme
  • Salt
  • 1/4 cup Flour
  • 4 Tbsp Butter
  • 12-16 oz. Mushrooms, sliced
  • 1/4 cup + dash of White Wine

1.  Marinade the chicken overnight with the juice of 2 lemons, minced garlic, dried thyme, and a dash of white wine.

2.  Put the flour on a plate and dredge the chicken breasts.  In a skillet with 1/2 of the butter, brown the chicken on both sides over medium heat, about 5 minutes or until golden brown.  Remove chicken and set aside.

3.  Add remaining butter to skillet.  Cook mushrooms and garlic until tender.  Return chicken to pan.  Add wine and juice of remaining lemon.  Simmer for 7-10 minutes, stirring occasionally as sauce thickens slightly.  Serve over rice.

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Salmon, Asparagus and Couscous

This can be one of my favorite meals when I’m in the mood for something light and healthy… and in the mood for salmon, of course. I don’t really dress any of it up too much… The salmon marinades shortly in some olive oil, white wine and lemon juice. I’m not sure if you’re “supposed” to do it that way, but I do. It’s usually a parmesan couscous that I have on the side, accompanied by some steamed asparagus. There’s something about those three foods together that makes my mouth sing. I don’t make this all that often, but when I do, it’s a treat!

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Salmon, Asparagus and Couscous

One of my all-time favorite meals, and darn good for ya too! The butteriness of the salmon, along with the creaminess of the couscous, and the overall yumminess of the asparagus… yowza! And I haven’t had this meal in probably two years or so… When I was on my own in NH, cooking and eating weren’t on the forefront of my mind. And then D. is not a fish person, though he does do the occasional shrimp thing. And since I usually plan on meals that will feed both of us, salmon hasn’t come into play.

But, tonight, D. was out… I had some grocery shopping to do… So I added the salmon to my list for myself. And I’m very glad that I did. It’s a simple, yet elegant meal, and it’s always quite yummy. Big yummmm…

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This was a part of tonight’s dinner, which was a combination of vege’s that needed to be eaten, leftover buffalo wings, some rice, and a dollop of my new favorite dressing. I was pretty much winging it, using what needed to be used. The ingredients came together even better than I thought they would. D. suggested adding the leftover wings… the spice from them gave everything a nice lil kick. Here’s what was in it:

  • Asparagus
  • Mushrooms
  • Garlic
  • Red Onion
  • Leftover Buffalo Wings
  • Brown Rice
  • Dollop of Chunky Blue Cheese Dressing

I was thinking about putting some shredded Parmesan cheese on mine, but I opted for the blue cheese dressing instead. I have to say, I think I made the right choice.

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Or, Meat and Potatoes. Every now and then, D. really gets a hankering for a meat-and-potatoes meal. It’s all fine by me, even though I’m not usually the one to suggest it first. Some times, but not often. Tonight, it was just that, and I have to say, it was pretty darn good:

  • Chicken, with a mushroom gravy
  • Mashed Potaotes, with skins on and some seasonings
  • Asparagus and Carrots, with a light cheese sauce

D. will often boil his chicken before using it in whatever meal he is cooking. I had tried that method before (or what I thought was that method), but today I discovered differently. He trims the chicken and puts it in the water, then turns it on to boil. His reasoning is that the meat cooks more evenly as the water heats up. Makes sense to me, now. I had tried it previously by putting the chicken into a pot of already-boiling water… But I found the chicken to come out rubbery. Now I see the difference. So, for this dish, he pre-cooked the chicken the way he does…

He marinaded the chicken in some Golden Mushroom and French Onion soups. We both agreed that we’d add more of the French Onion soup next time… It gave it a very tasty flavor. Next, he cooked up some mushrooms, in butter, of course. While this was going on, the asparagus and carrots were steaming, and the potatoes were coming to a boil too. The chicken got put into a casserole dish, with the mushroom soups/gravy poured over the top. That then went into the oven, for a final baking. The potatoes got mashed, with some cheese added. The vege’s were done, and then drizzled with a light cheese sauce. Everything came out very yummy. We sort of ate early, as we are prone to do on the weekends, so some cheese and crackers came out around 9:00pm. All in all, a pretty healthy, light meal.

D. is fighting a cold of sorts at the moment, but he wanted this sort of meal. It was light, but filling and nourishing. Something that was needed, his body was telling him so, and I hope it kicks in and makes him feel better tomorrow.

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For last night’s pic post. It was mostly a medley of asparagus-complementary vegetables, over whole wheat pasta. Nothing too new, but it tasted very, very nice… Something about the anticipation of new spring vege’s and the upcoming season of freshness…

  • Asparagus, nicely fresh
  • Mushrooms, typical
  • Garlic, always
  • Sun-Dried Tomatoes
  • Artichoke Hearts, almost forgot them – thank you D. for reminding me!
  • Olive Oil
  • Basil, that was fresh, too!

Basically, saute up all the above ingredients, and combine with the whole-wheat pasta. I added some shredded mozzarella (I can never spell that right the first time), parm, and asiago. Light, springy, springtime-y, and refreshingly yummy. Nice and colorful, too.

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