Who doesn’t enjoy a tasty yard nU bird?! I for one do! My favorite part of a chicken, is the thighs. I think breast meat is way overrated! I have enjoyed two delicious chicken dinners the past couple of nights. The recipes are as follows:
Asparagus Chicken Bake
(by Mark Sisson)
Preheat oven to broil
3T butter
1/3c olive oil
6 cloves of garlic, chopped well
Zest of 1 lemon
6 anchovie fillets
2, 14oz cans of quartered artichoke hearts, well drained
2 pounds of chicken, cut into pieces
In a large skillet, heat oil and butter over med-high heat. Add anchovies and use a wooden spoon to mash them until they’re mostly dissolved. Remove pan from heat, add garlic and lemon zest, stir well. In a large glass baking dish, add chicken and artichokes. Pour butter sauce on top and use tongs to thoroughly coat chicken and artichokes. Place under broiler, stirring frequently, until chicken is cooked, artichokes will begin to brown on edges. Remove from oven, enjoy!
That dish was so delicious! I was hesitant about the anchovies. I’ve NEVER cooked with them before, but, wow, the flavors could not have been tastier!
The next night, I made my own chicken salad concoction. My kids have been sick, I was feeling pretty tired, so I bought a rotisserie chicken….probably NOT free-range, but….in a pinch….
Chicken Salad
Roughly 2-3 cups of shredded chicken
2 ripe avacados, pitted, peelef, chopped
1/2 med yellow onion, chopped
Juice of 1 lemon
Salt and pepper to taste
Place all ingredients in food processor, pulse til well blended. Serve on romaine leaves!
Not too bad for a quicky supper!
Tonight, I tried to re-create a pasta dish I LOVE, by replacing the pasta with spaghetti squash. Well lets just say tonight was a culinary FAIL! Numero uno: canned asparagus is nasty and should be illegal. Truly, it ruined the entire meal, but “want not, waste not”, we begrudgingly ate it anyway. Next time, I avoid shortcuts, lessons learned. Here is the real recipe:
Lemony Asparagus and Shrimp “Pasta”
2T butter
2T olive oil
1 bunch of FRESH asparagus, tough ends removed
1/4c chicken stock
Juice of 1 lemon
6 cloves of garlic chopped.
1 pound of shrimp
1 spaghetti squash
Bake/microwave your spsghetti squash, remove seeds, scrape the “meat” out with a fork.
Set aside.
Melt butter in oil, in a large frying pan over med heat. Add all ingredients but shrimp and squash, bring to a simmer, and cover. Let asparagus cook until tender-crisp. Remove lid, let sauce reduce until its slightly thickened, then toss in shrimp. Remove from heat as soon as shrimp is done. Toss with spaghetti squash, salt and pepper to taste!!
Shapeshifter Sister 