Tuesday, November 8, 2016

Roasted Asparagus w/ Lemon


 Sometimes, the easiest of dishes are the most delicious don't you agree?  To me; a side dish can make or break a grand entree.  
For example, picture a succulent, cooked to perfection rib roast served along with soupy mashed potatoes and over cooked peas.  
Right? 
You will not remember the rib roast, what you will remember however, is the soupy mashed potatoes and over cooked peas!




Does that make sense?  Sides rule!
These asparagus are nicely roasted with olive oil, sea salt, lemon zest, garlic and pepper.
They have just a few simple ingredients as to not take away from the subtle yet fresh flavor of the asparagus.
Grand enough to bring to a holiday table, and easy enough to make for a weeknight side as well.

Ready for the recipe?  Here we go;

Prep time:  10 minutes
Bake time: 25-30 minutes
Yield: 6 

Ingredients:
2lbs asparagus, trimmed
Zest of 2 lemons
Juice of 1/2 a lemon
2 large garlic loves, finely diced
1 tsp dried thyme
1/2 tsp pepper
1 tsp salt
4 tbsp (1/4 cup) olive oil
1 cup Fontina cheese, grated and divided in half

Directions:
-Preheat oven to 400F. (200C)

-Break the tough ends of the asparagus and if they are thick, peel them.

- Place the asparagus on a baking sheet, drizzle with the olive oil and garlic.  Toss to coat the asparagus completely with the olive oil.

-Sprinkle the dried seasonings and garlic over the asparagus along with the zest of 1 lemon.  

-Roast the asparagus for 25 - 30 minutes until tender, but still crisp.

-Remove half of the asparagus into a serving bowl.  Sprinkle with 1/2 of the grated cheese and half of the  lemon zest.
Add the remaining asparagus to the bowl, top with the remaining cheese and lemon zest. 


Layering the cheese and lemon zest ensures that the entire dish is bursting with citrus and cheese flavor!
Bring to the table and enjoy!  Easy, bursting with color and delicious!

Till next time!

Dishin with Didi

Tuesday, November 1, 2016

Buffalo Chicken 'n Bacon Salad


 Sometimes the easiest of meals are one of the most delicious ones don't you think?  I love a nice salad.  I really do!  Even though I enjoy mostly all types of salads, what I enjoy the most is for the salad to have enough topping to greens ratio, does that make sense?



 When I get a salad and there are maybe 2 little pieces of topping and then the remainder of the salad consists of just greens.  Well, it's disappointing, at least to me.  

To me there is such visual enjoyment when I see a salad that is brimming with toppings all nestled nicely above greens of your choice.  It's so thrilling to realize that wherever your fork will land, once raised it will be filled with utter goodness, not just greens.
Okay, it's just me, I'm weird that way, no worries!

Ready for this simple recipe?  Here we go;

Prep time: 15 minutes
Cook time: 20-25 minutes
Yield: 4 Dinner Salads

Ingredients:
2 large chicken breasts, diced
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried coriander
4 tbsp butter, divided (2 + 2)
1/2 cup hot sauce (I used Franks)
8 slices Applewood smoked bacon (can use bacon of choice)
1 small red onion sliced
1 pint cherry tomatoes, sliced in half
1 English cucumber, sliced
2 cups Extra Sharp Cheddar Cheese, cubed
8 cups greens of choice
(I used a mixture of; Arugula, Swiss Chard & Romaine)
Dressing of choice *highly recommended Blue Cheese or Ranch*

Directions:  

 -Preheat oven to 400F (200C).

-Using a small baking tray, line with foil (for easier clean up), lay your bacon strips on the tray and set aside.

-In a medium frying pan, melt your 2 tbsp of butter, when butter has melted, add your diced chicken breasts.  Season all sides with the dried seasonings and cook till no longer pink, a few minutes.


-In a small baking dish (9 x 9), add the diced chicken.  Pour the hot sauce evenly over the chicken and dot the remaining 2 tbsp of butter on top of the sauce and chicken.

-Bake both the bacon and the chicken (stirring the chicken occasionally) for approximately 20-25 minutes.

-As the chicken and bacon are baking, wash, dry and prep your greens.  Cube the cheese.

-Using four dinner dishes, assemble 2 cups of greens to each dish.  Add the tomatoes, onions and cucumbers evenly to each dish as well. Add on that amazing cubed cheese and set aside.

-When the chicken and bacon are done, evenly divide the chicken over each dish.  When cool enough to handle, cut up the bacon into bite size pieces and divide accordingly to each dish as well.

-Drizzle with dressing of choice and serve.



 An easy, delicious yet utterly satisfying salad of love!

Till next time!


Dishin with Didi