It is summer, and I'm a firm believer that summer food is grilled food! Seriously, could live on anything grilled. So I started some chicken breasts marinating, with the purpose of grilling last night. Then realized that we were out of charcoal, and I wasn't going shopping until AFTER dinner. Well then. So what did I do with my yummy marinated chicken, you may ask? Created a masterpiece! :D This is a versatile creation, so play around with the seasonings and have fun!
Ingredients
Makes 8 servings
4 chicken breasts, marinated in GrillMates Mexican Fiesta Marinade made as directed
~2 pounds of potatoes, cut into small chunks
Asparagus (I used a steamer box that was 8 oz...would increase next time!)
~3 Tblspn Olive Oil
1/2 cup butter, melted
Garlic powder, seasoning salt, pepper, and poultry seasoning to taste
Directions
Preheat oven to 425. Once everything is cut into small pieces (chicken, potatoes, and veggies), drizzle in olive oil, pour over the remaining marinade from the chicken, add seasonings, and mix until evenly coated. Divide into 2 9x13 baking pans, and drizzle with melted butter. (I think it would be fine to leave this step out - the olive oil does a good job, but it did make it extra tasty!) Bake both pans on the top rack of the oven for 30 minutes, then stir. Bake for another 30 minutes, or until potatoes are cooked and getting lightly brown. Serve, and enjoy!
My only addition/future change to this would be to add green beans as an additional veggie. I added some today when I reheated leftovers, and it was delectable! It just added that little extra something. I'd also like to try it mixing sweet potatoes in the mix, or maybe some acorn squash. The possibilities are endless! I definitely recommend marinating the chicken prior to roasting - the flavor was incredible, and I think without it, the chicken would be a bit bland.
Showing posts with label Asparagus. Show all posts
Showing posts with label Asparagus. Show all posts
Tuesday, May 21, 2013
Sunday, April 14, 2013
Chicken Oscar Bearnaise
There isn't really a recipe for this, per se. I had it at a restaurant one time and did my best to recreate it. It's pretty forgiving, so try it however sounds best to you! It's super easy to throw together, and looks great on a plate - the most excellent of company food. ;)
Ingredients
1 Chicken breast per person
Flour
Salt and Pepper to taste
Olive oil
1/3 can of crab per person (not imitation - it has to be real! I usually used the canned lump crab)
Asparagus - 3-5 stalks per person
Garlic
Garlic Salt
1 package of Bearnaise sauce, made according to the package directions
Directions
1. Preheat oven to 350 degrees. Pound chicken breasts flat. Cover with flour, salt, and pepper until fully coated.
2. In a shallow baking dish, place the asparagus spears. Drizzle a small amount of olive oil and garlic, shake or stir until all the spears are coated with a light coating of oil. Use Garlic salt and pepper to taste. Put in the oven and roast for 10-15 minutes.
3. Once the asparagus is roasting, heat several tablespoons of olive oil in a frying pan on medium high - once hot, add the chicken and cook for 4-5 minutes on each side, or until brown and fully cooked through.
4. Make Bearnaise sauce according to package directions.
5. To plate: Place 1 chicken breast on a plate. Place 3-5 spears of asparagus on top. Put ~1/3 can of crab meat on top (you don't need to heat it up prior - the heat from everything else takes care of it), and cover with bearnaise sauce to taste.
I looked it up, and it most of the time this is made with veal. I like the chicken option better. :) It's a fun recipe that looks cool, and all the flavors blend together really well. Enjoy!
Chicken Oscar
Time: About 20 minutes
1 Chicken breast per person
Flour
Salt and Pepper to taste
Olive oil
1/3 can of crab per person (not imitation - it has to be real! I usually used the canned lump crab)
Asparagus - 3-5 stalks per person
Garlic
Garlic Salt
1 package of Bearnaise sauce, made according to the package directions
Directions
1. Preheat oven to 350 degrees. Pound chicken breasts flat. Cover with flour, salt, and pepper until fully coated.
2. In a shallow baking dish, place the asparagus spears. Drizzle a small amount of olive oil and garlic, shake or stir until all the spears are coated with a light coating of oil. Use Garlic salt and pepper to taste. Put in the oven and roast for 10-15 minutes.
3. Once the asparagus is roasting, heat several tablespoons of olive oil in a frying pan on medium high - once hot, add the chicken and cook for 4-5 minutes on each side, or until brown and fully cooked through.
4. Make Bearnaise sauce according to package directions.
5. To plate: Place 1 chicken breast on a plate. Place 3-5 spears of asparagus on top. Put ~1/3 can of crab meat on top (you don't need to heat it up prior - the heat from everything else takes care of it), and cover with bearnaise sauce to taste.
I looked it up, and it most of the time this is made with veal. I like the chicken option better. :) It's a fun recipe that looks cool, and all the flavors blend together really well. Enjoy!
Wednesday, January 18, 2012
Shrimp and Asparagus Risotto
I got this recipe card from Olive Garden a couple of years ago, and haven't tried it until now. First of all, the term "risotto" frightened me, plus there is some slightly odd ingredients. But trust me, it's worth the effort!
Directions
1) Simmer chicken broth on low heat until needed.
2) Heat oil over medium heat. Add onions and cook for about 3 minutes, or until translucent. Stir in rice and cook for 1 minute, then add white wine. Add 1/2 cup of broth and stir until completely absorbed. Repeat until 4 cups of broth have been added. Stir the risotto frequently to prevent sticking.
3) Add asparagus and shrimp to the remaining broth and cook for 2 minutes, or until the shrimp are pink. Remove asparagus and shrimp from the broth and add them to the risotto mixture. Add 1/2 cup of both at a time until desired creaminess is reached. (There may be broth left over)
4) Once the broth is completely absorbed, add butter, Parmesan cheese, and salt and pepper to taste. Garnish with chopped tomatoes and parsley.
I started out using already cooked shrimp, so all I had to do was thaw and de-tail them. Because of this, I just added them to the risotto at the same time as the asparagus, but didn't boil them. (I did still boil the asparagus). And 18 didn't really look like very much, so I added a pound, which was about 35ish medium sized shrimp. (More shrimp or bacon is ALWAYS the best option. :P) I didn't have any white white on hand, so I substituted that for 1/2 cup of chicken broth. I kept adding the chicken broth in 1/2 cup increments and used a total of 5.5 cups. I wasn't sure if the risotto was going to be mushy, but it seemed to have stopped taking the liquid as well, so I stopped adding broth at that point. And I should warn you - putting 1/2 cup of butter in at the end looks like a LOT of butter! I almost decreased it, but figured I should follow the recipe to the T the first time, and it actually turned out well. It wasn't greasy, which I was concerned about. Very creamy and yummy! I didn't add tomatoes or the parsley. I had all my ingredients ready to go, and once I started the actual cooking process, I think it took about 35 minutes. Definitely stir the risotto frequently the whole time it's cooking, and make sure you leave it on medium heat. All in all, definitely a keeper, and less work then I expected!
We served this to some friends of ours who came over for dinner, and it was the best day! I think the art of having people over for dinner is disappearing in our culture, and that saddens me. There is just something about having someone over for dinner, not for any other ulterior motive then to enjoy their company over a meal. I remember growing up, my Mom was ALWAYS having people over for dinner. It didn't seem like a holiday unless there were other people there, and Sundays after church there was usually some stray soul at the table. In a culture where texting and Facebook are means of acceptable communication, I think it's becoming intimidating to have people come over and invade your personal space. Sometimes we get so busy between work and commitments that we forget to let people in, just for the purpose of sharing life together, creating a community. So here is my challenge for you this week - find a way to make someone a part of your life, however that looks for you. It may be a phone call for a catch up chat, or inviting someone for lunch of dinner, or setting up a Skype date. It may just make your day.
Ingredients
18 large shrimp, shelled and deveined
8 cups chicken broth
2 Tbsp Extra Virgin Olive Oil
1/2 cup dry white wine
1/2 cup butter
1 1/2 Parmesan cheese
Salt and Pepper to taste
1/2 lb fresh asparagus spears, cut into 1" pieces
1 cup tomatoes, chopped
1/2 cup yellow onion, minced
2 cups Carnaroli or Arborio rice
Fresh Parsley, chopped (for garnish)
1) Simmer chicken broth on low heat until needed.
2) Heat oil over medium heat. Add onions and cook for about 3 minutes, or until translucent. Stir in rice and cook for 1 minute, then add white wine. Add 1/2 cup of broth and stir until completely absorbed. Repeat until 4 cups of broth have been added. Stir the risotto frequently to prevent sticking.
3) Add asparagus and shrimp to the remaining broth and cook for 2 minutes, or until the shrimp are pink. Remove asparagus and shrimp from the broth and add them to the risotto mixture. Add 1/2 cup of both at a time until desired creaminess is reached. (There may be broth left over)
4) Once the broth is completely absorbed, add butter, Parmesan cheese, and salt and pepper to taste. Garnish with chopped tomatoes and parsley.
I started out using already cooked shrimp, so all I had to do was thaw and de-tail them. Because of this, I just added them to the risotto at the same time as the asparagus, but didn't boil them. (I did still boil the asparagus). And 18 didn't really look like very much, so I added a pound, which was about 35ish medium sized shrimp. (More shrimp or bacon is ALWAYS the best option. :P) I didn't have any white white on hand, so I substituted that for 1/2 cup of chicken broth. I kept adding the chicken broth in 1/2 cup increments and used a total of 5.5 cups. I wasn't sure if the risotto was going to be mushy, but it seemed to have stopped taking the liquid as well, so I stopped adding broth at that point. And I should warn you - putting 1/2 cup of butter in at the end looks like a LOT of butter! I almost decreased it, but figured I should follow the recipe to the T the first time, and it actually turned out well. It wasn't greasy, which I was concerned about. Very creamy and yummy! I didn't add tomatoes or the parsley. I had all my ingredients ready to go, and once I started the actual cooking process, I think it took about 35 minutes. Definitely stir the risotto frequently the whole time it's cooking, and make sure you leave it on medium heat. All in all, definitely a keeper, and less work then I expected!
We served this to some friends of ours who came over for dinner, and it was the best day! I think the art of having people over for dinner is disappearing in our culture, and that saddens me. There is just something about having someone over for dinner, not for any other ulterior motive then to enjoy their company over a meal. I remember growing up, my Mom was ALWAYS having people over for dinner. It didn't seem like a holiday unless there were other people there, and Sundays after church there was usually some stray soul at the table. In a culture where texting and Facebook are means of acceptable communication, I think it's becoming intimidating to have people come over and invade your personal space. Sometimes we get so busy between work and commitments that we forget to let people in, just for the purpose of sharing life together, creating a community. So here is my challenge for you this week - find a way to make someone a part of your life, however that looks for you. It may be a phone call for a catch up chat, or inviting someone for lunch of dinner, or setting up a Skype date. It may just make your day.
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