With asparagus being in-season and available now, and with my rediscovery of my fondness for red potatoes, we’ve been having some sort of variation of this meal about once a week. The asparagus is roasted, as are the red potatoes, and I usually add some sort of chicken breast dish to the plate. This past week, it was a stuffed chicken.
I cut up some deli ham and brick cheese and used that as the stuffing. After I butterflied and pounded out the chicken, the ham and cheese mix went inside. I was going to lightly bread and cook the chicken in a skillet before baking, but these chicken breasts weren’t really ‘together’ enough for that. So, I skipped that part and they went straight into the oven. After they were done cooking, I sprinkled a bit more of the ham and cheese mix on top. Then, into the broiler for one more minute… And that is literal, because our current broiler has been known to set things on fire if left for more than 60 seconds. No fire this evening… just a warm and tasty cool night’s dinner. 🙂
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I hadn’t used this trick in ages, but the other night, I roasted some asparagus and needed a lil something more for dinner. It takes about two minutes to scramble an egg this way, and it was just what I was looking for…
Find a wide-bottomed coffee mug and spray the inside with a quick spritz of Pam or other such cooking oil. In a separate bowl, break an egg, beat it with a fork until blended and pour the egg into the coffee mug. (Actually, I think I just scrambled it up right in the coffee mug this time!) Place a small plate on top on the mug, and then put it in the microwave. Cook on high power for about one minute, or until you hear the plate ‘pop’. The ‘pop’ is actually the plate shifting on the mug as the steam is released from the egg. And voila… scrambled egg! It makes a nice-sized scrambled egg puff pattie of sorts for an egg and cheese sandwich, too. 😉
For the roasted asparagus above, I covered a baking tray with aluminum foil and drizzled it with olive oil. After rinsing the asparagus and breaking off the thick stalks, I laid them out on the tray and gently rolled them to coat them with the olive oil. Next, I sprinkled on some sea salt and rolled them a bit more. They cooked at 350 degrees in our countertop oven for 15 – 20 minutes. Once again, I am finding that I adore the addition of sea salt! 🙂
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