chicken and asparagus bundles

Another chicken recipe is coming to mind.  It seems that all I cook is chicken.. and it is not like that at all.  I promise to soon post more diverse recipes.. Enough talking lets get to the good stuff... and this one is really good..

serves: 4
prep time: 15min
total time: 45 min

4(4ounce) chicken breast or drums
1 pound fresh asparagus spears, trimmed
4 1/2 teaspoons olive oil or canola oil
2 teaspoons lemon juice
1/2 teaspoons dried basil
1/4 teaspoons dried thyme
1/8 teaspoon salt
1/4 cup chopped green onions
2 teaspoons cornstarch
1 cup chicken broth

1. Flatten chicken slightly.  Wrap each around five asparagus spears; secure with toothpicks. Place in a baking dish coated with nonstick cooking spray.  Combine the oil, lemon juice and seasoning; pour over bundles.  Cover asparagus tips with foil.

2. Cover and bake at 350F for 15 minutes.  Uncover; sprinkle with the onions.  Bake 12-15 minutes longer or until the chicken juices run clear and asparagus is crisp-tender.  Remove bundles to serving platter and keep warm.

3. In a saucepan, combine cornstarch and broth until smooth; stir in pan juices.  Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks form bundles; top with sauce.

braised chicken with orange and scallions

serves: 4
prep time: 15 min
total time: 35 min










-1 chicken (31/2 to 4 pounds), cut into pieces
(I just use whatever parts I have)
- coarse salt
- 1 table spoon olive oil
- 2 bunches scallions, halved crosswise
- 3/4 cup halved, pitted green olives
- 6 strips orange zest, plus 1/2 cup fresh orange juice (from 1 orange)


1. Preheat oven to 450 F. Heat a large cast-iron skillet over medium- high until hot but not smoking, about 1 minute. Season chicken with salt. Swirl oil in skillet. Working in batches if needed, add chicken, skin side down, and brown on one side, about 5 minutes.

2. Turn chicken, skin side up, and add scallions, olives, and orange zest and juice to skillet. Transfer to oven an cook until chicken is cooked through, 15 to 20 minutes.

published in May 2009's issue of Everyday Food

As you can see I enjoy cooking chicken, it is easy to prepare, and it goes well with variety of ingredients. In addition to this recipe, before cooking the meat I marinade it for as long as I can (no longer than 2 hours) in Soy Sauce.

chicken and rice soup with lemon

serves:4
active time:15min
total time: 45min

-7cups low-sodium chicken broth
-3/4 pound chicken
-1cup long-grain white rice
-3large eggs
-1/3 cup fresh lemon juice (2 lemons)
-coarse salt and ground pepper
-chopped fresh dill (for serving)

1. In a medium saucepan, combine broth and chicken; bring broth to a gentle simmer over medium. Reduce heat slightly so liquid is moving but not simmering; cook until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and let rest until cool enough to handle. Shred into bite size pieces.
2. Bring broth to a rapid simmer; add rice and cook just until tender, 16 to 18 minutes. Return the chicken to pot. In a medium bowl, whisk eggs until frothy; whisk in lemon juice. Whisking constantly, slowly pour 1 cup hot broth into egg mixture. Immediately whisk egg mixture into pot. Season soup with salt and pepper. Serve immediately, garnish with pepper and dill.

published in the January/February 2010's edition of Everyday Food



One of my favorite soups, very easy too..

... and so it begins..

This is exciting, it's my first blog!! I am not a person of letters, but will try my best... Looking forward to exchange all kind of ideas about cooking, books, knitting and life in general..