Mmm It’s Good!

Roasted Asparagus

1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil
2 cloves garlic, minced
Kosher/sea salt
Freshly grated black pepper
Lemon juice and/or lemon zest

• Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

• Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.

• Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Add comment January 28th, 2010

Cranberry Chicken

Cranberry Chicken
2-3 packs boneless chicken breasts
1/2 tsp salt
1/4 tsp salt
2 TBLS butter
1/2 c diced onion
1/2 c diced celery
1 can (160z) whole-berry cranberry sauce
1 c bottled BBQ sauce

• Sprinkle chicken w/salt/pepper; brown in skillet in butter. Move to 9×13 pan
• In skillet, sautee onion/celery with leftover ‘juice’ ’til tender.
• Add BBQ sauce, mix well - pour over chicken.
• Bake, uncovered, @ 350 for 1.5 hours (if chicken is sticking up out of sauce, flip halfway thru cooking)

Add comment January 28th, 2010