Archive | November 2012

Chicken Asparagus Roll-Up

This is an easy, delicious dinner and side dish all rolled into one. Minor note, I put more than 4 asparagus inside the chicken and added some of the sauce into the roll-up as well. Your choice.

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Original recipe makes 4 servingsChange Servings
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 lemon, juiced and zested
2 teaspoons dried tarragon
1 teaspoon ground black pepper
1/2 teaspoon salt
16 spears fresh asparagus, trimmed
4 skinless, boneless chicken breast halves
4 slices provolone cheese
1 cup panko bread crumbs
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Directions

Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

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Pumpkin ginger muffins

This is the only muffin recipe you’ll need this fall. Add some cream cheese frosting and you’ll have to be prepared to hand out this recipe all the time.

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Ingredients

2 cups all-purpose flour

1 (3.4 ounce) package instant butterscotch pudding mix

2 teaspoons baking soda

1/4 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/3 cup finely chopped crystallized ginger

1 cup butter, room temperature

1 cup white sugar

1 cup packed brown sugar

4 eggs

1 teaspoon vanilla extract

1 (15 ounce) can pumpkin puree
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Adjust Servings

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Metric US Original recipe yields 24 cupcakes
Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Parmesan Crusted Salmon

I haven’t done a main dish in awhile, so I’m remedying the situation. This delightfully easy and delicious. As a bonus, even if you don’t like fish, the Parmesan crust on top covers up a lot of the fishy taste.

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Ingredients for Salmon

16-20 ounces salmon fillet(s), skin on
Kosher salt/ freshly ground black pepper
3 tablespoons mayonnaise, preferably homemade
2 tablespoons Parmesan cheese, freshly grated
additional Parmesan cheese, freshly grated
a few dashes of sweet paprika
Ingredients for Basic Olive Oil Mayonnaise

2 whole eggs, at room temperature
1 to 1 1/4 cup oil (I used 1/2 cup olive oil and 1/2 cup almond oil)
2 tablespoons lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon salt
freshly ground black pepper, or pepper blend, to taste (I like Florida Seasoned Pepper…citrusy!)
Mayonnaise Instructions:

Place the eggs in a blender or small food processor. Blend the eggs alone for around a minute, so they will be ready to adsorb the oil. Add lemon juice, dry mustard and salt, and mix in with the eggs. With the blender running, SLOWLY start adding the oil, a few drops at a time, until the liquid begins to thicken up some; then you can start adding the oil in a thin, steady stream. Continue blending until all the oil is incorporated. Season the mayonnaise with salt and pepper, to taste.

**Raw Egg Warning… to reduce the risk of salmonella or other food-borne illness, use only fresh, clean eggs with intact shells, from a trusted source. Avoid contact of egg white/egg yolk with outer shell.

Salmon Instructions:

Preheat oven to 425F. Line a shallow roasting pan with foil. Rinse the salmon with cold water and dry thoroughly with paper towels, and place in roasting pan. Season lightly with salt and pepper.

Mix the mayonnaise and Parmesan cheese in a small bowl. Spread completely over the salmon. Sprinkle with additional Parmesan cheese on top, and add a few dashes of sweet paprika.

Roast for 12-14 minutes (depending on thickness of salmon). Remove from oven; carefully slide a wide spatula between the skin and meat to separate from the skin, and serve!

http://shecookshecleans.net/2012/05/19/oven-roasted-salmon-with-parmesan-mayo-crust/