Here is a quick and easy dinner to make when the schedules make time a premium in your household or you want to impress company.
- 4 chicken breasts, boned
- 3 tbsp. butter
- 2 tbsp. grated onion
- 1 garlic clove, grated
- 1/4 cup Pinot Grigio wine
- 1/2 cup chicken broth
- 1/4 cup Pinot Grigio wine
- 1 pint sour cream
- 1/2 of 340g pkg. extra broad egg noodles
- 1 bunch of asparagus, cleaned and steamed
Melt the butter in a large frying pan and add the grated onion, garlic and brown the chicken breasts.
Place the chicken in a casserole dish, skin side up, and add the wine, onion and garlic. Cover and cook for 350 degrees in the oven for 30 minutes.
Remove the cover and cook a further 15 minutes.
In a small saucepan, add the remaining wine and sour cream, whisking together until smooth,. Heat through but do not boil.
Clean the asparagus and steam until done to your liking.
Distribute the cooked noodles equally on 4 plates, and top each one with a chicken breast. Cover each with lots of the delicious sauce and place a few spears of asparagus along side.
Watch your guests devour this up.
YUM!
Oil and Garlic Spaghetti With Mushrooms And Asparagus
Last night we were trying to think of something for dinner and decided on pasta. Don, in his culinary wisdom, decided to put this together. Trust me, you will want it more than once. If there had been any leftovers, I would have had it for breakfast this morning.
- generous pinches of salt for the pot of water
- 1 lb. spaghetti
- 2 garlic cloves, minced
- 1/2 cup olive oil
- pinch of red pepper flakes
- 1 tbsp. Flat leaf parsley
- Freshly grated Asiago cheese
- 5-6 white mushrooms, brushed and sliced thin
- 8 stalks of asparagus, cleaned, end removed and cut in 3 inch pieces
Boil the pasta according to package directions only to al dente.
While that is cooking, combine the garlic, red pepper flakes, olive oil in a large skillet and cook until the garlic softens and turns a golden colour (about 7-8 minutes). Now place the mushrooms in the skillet and cook until starting to turn golden brown. Remove from skillet and place in a bowl. In the same skillet, add a touch of oil and cook the asparagus until turning a golden brown but not over cooked.
Drain the pasta and into the skillet, mix the spaghetti, mushrooms and asparagus together. Divide equally into bowls and sprinkle grated Asiago cheese over.
You will roll your eyes and exclaim ‘damn we did this’. It is sooooooo delicious. Drat it… we forgot to take pictures. Next time. Sorry, but it smelled so good and I was hungary.
BBQ Trout With Asparagus And Mushrooms
We just picked up some beautiful trout and thought this was perfect with the temperature being so nice and warm, deck set up, salad chilling in the fridge….here we go…..oh yeah! wine in the glass.
- 1/4 cup soy sauce
- 3 tbsp. fresh lime juice, plus wedges for serving
- 3 tbsp. sugar
- 2 tsp. finely grated fresh ginger
- 1 bunch asparagus, trimmed and cut in half
- 3/4 lb. mushrooms, brushed clean, stems removed
- 3 tbsp. oil, plus more for drizzling
- 4 trout fillets, 5 oz. each and about 3/4 inch thick
Preheat barbecue to a medium high temperature. Stir together the soy sauce, lime juice, sugar and ginger in a small bowl until the sugar dissolves.
In a high sided skillet, toss the asparagus and mushrooms in the oil, and season lightly with salt and lemon pepper. Cook in the barbecue for about 5 minutes, until the asparagus is crisp-tender. Add the soy sauce, (keeping some for the trout), stir all to coat and cook a further 3 minutes.
Sprinkle the fillets with a touch of salt, rub with oil and dip into the soy sauce (if any remaining) and set on the barbecue. Cook only to a medium doneness.
Hint: do not try to move the fillets before they have released on their own, and when you can move them. Otherwise, you could lose them (break up).