Help cooking for husband...?!
My husband is working a lot of overtime tomorrow and I want to make a nice dinner for him!. I have chicken, asparagus, squash, hot red bell pepper & holandaise sauce!. Could I make something tasty w/ this!? I've looked for recipes online but can't find anything!. Can someone help!? THank you!Www@FoodAQ@Com
Answers:
How about baking the chicken simply on foil in the oven and seasoning with garlic powder onion powder and salt and pepper
Bake at 350 degrees for 45 minutes!.
Hope you have some rice to steam and then cut up your squash and asparagus cook for ten minutes in the microwave and add a little hot bell peppers to cooked rice !. Spoon the hollandaise sauce over the rice with mixed veggies serve with the chicken as a side dish!.Www@FoodAQ@Com
Bake at 350 degrees for 45 minutes!.
Hope you have some rice to steam and then cut up your squash and asparagus cook for ten minutes in the microwave and add a little hot bell peppers to cooked rice !. Spoon the hollandaise sauce over the rice with mixed veggies serve with the chicken as a side dish!.Www@FoodAQ@Com
Norman's Puffed Pastry Chicken
Ingredients:
8 chicken breasts (boneless and skinless)
1 pkg of Pepperidge Farm Puffed Pastry Sheets
1 can asparagus stalks
1 small can ripe olives (slices)
salt and pepper
1 can cream of mushroom soup
1/2 cup white wine
Directions:
Pre-cook chicken breast in pot of water till done (don't over cook)!. Lightly flour working surface, roll one sheet of puffed pastry with a dough roller to about 14" - 15" square!. Cut into 4 equal parts!. Place one chicken breast on each square!. Sprinkle with salt and pepper!. Place 3 asparagus spears and a few slices of olives on top of chicken!. Wrap pastry around chicken and asparagus!. Wet and pinch together all edges, making sure not to leave any openings!. Place pastries on a lightly greased (can use no stick cooking spray) baking sheet!. Bake at 350 degrees until brown, approximately 30 minutes!.
Sauce:
Mix and heat mushroom soup and wine in a pot!.
Serve sauce over chicken pastries!.Www@FoodAQ@Com
Ingredients:
8 chicken breasts (boneless and skinless)
1 pkg of Pepperidge Farm Puffed Pastry Sheets
1 can asparagus stalks
1 small can ripe olives (slices)
salt and pepper
1 can cream of mushroom soup
1/2 cup white wine
Directions:
Pre-cook chicken breast in pot of water till done (don't over cook)!. Lightly flour working surface, roll one sheet of puffed pastry with a dough roller to about 14" - 15" square!. Cut into 4 equal parts!. Place one chicken breast on each square!. Sprinkle with salt and pepper!. Place 3 asparagus spears and a few slices of olives on top of chicken!. Wrap pastry around chicken and asparagus!. Wet and pinch together all edges, making sure not to leave any openings!. Place pastries on a lightly greased (can use no stick cooking spray) baking sheet!. Bake at 350 degrees until brown, approximately 30 minutes!.
Sauce:
Mix and heat mushroom soup and wine in a pot!.
Serve sauce over chicken pastries!.Www@FoodAQ@Com
Hmmm lets see here,
You could do a lemon garlic chicken, if you have the ingredients!. Chop up some garlic and put if in a saucepan on the stove with some butter!. Squeeze in fresh time juice or add a squirt or 2 of bottled lemon juice!. Heat until melted, and the drizzle over chicken, and bake!. This is best with skin on bone in quarters, but works well with boneless skinless breasts as well!.
Or marinate your chicken in itallian dressing tonight and bake or grill tomorrow!.
Definitly do the asparagus and hollansdasie sauce!.
And as far as the squash here is a good idea!. Half it and scoop the seeds!. Bake until tender then cut in a criss cross pattern!. While it is baking combine 3 slices crispy bacon, 1 tbsp maple syrup (maple flavored syrup), and 1 tbsp balsamic dressing!. Drizzle over the squash, and cook another 10-20 minWww@FoodAQ@Com
You could do a lemon garlic chicken, if you have the ingredients!. Chop up some garlic and put if in a saucepan on the stove with some butter!. Squeeze in fresh time juice or add a squirt or 2 of bottled lemon juice!. Heat until melted, and the drizzle over chicken, and bake!. This is best with skin on bone in quarters, but works well with boneless skinless breasts as well!.
Or marinate your chicken in itallian dressing tonight and bake or grill tomorrow!.
Definitly do the asparagus and hollansdasie sauce!.
And as far as the squash here is a good idea!. Half it and scoop the seeds!. Bake until tender then cut in a criss cross pattern!. While it is baking combine 3 slices crispy bacon, 1 tbsp maple syrup (maple flavored syrup), and 1 tbsp balsamic dressing!. Drizzle over the squash, and cook another 10-20 minWww@FoodAQ@Com
If you have a bbq grill, i would say: with the asparagus marinade them by coating them with olive oil, minced garlic that comes in the jar, some pepper, and garlic salt!.!.toss that all together and put plastic wrap on it and let it sit over night!. Then the next day throw those on the grill, top it off with warmed up holandaise sauce!. If not grill, then put it in the skillet and almost stir fry them up!. The chicken you could butterfly it, create a tiny little pocket, and with the squash and red bell peppers, dice them up with a little salt and pepper, and combine a good cheese like a gruyere with the veggies and stuff everything inside the chicken!. Secure with a toothpick!. Make sure to seasons the outside of the chicken, then bake in the oven till done!.Www@FoodAQ@Com
That all sounds really good!. The simplest thing you could do with those ingredients is to just season & grill the chicken, halve the bell pepper, remove the seeds, give it a touch of olive oil and grill it too!. The asparagus you could either grill or steam, then serve it topped with the Hollandaise sauce!. (actually, it would look really pretty if you cut the grilled bell pepper into strips and mixed them with the asparagus before topping with the sauce} For the squash, (assuming you don't mean summer squash} I would cut it in half, scoop out the seeds, then steam it cut side down in the microwave!. Once it's cooked through, flip it cut side up, dot it with some butter, sprinkle a bit of brown sugar and cinnamon (a bit of nutmeg too if you like} then finish it off on the BBQ with the rest, or under the broiler, just for long enough to melt the butter and caramelize the sugar!. Oh, just had another idea - if your chicken is breasts, you could pound them out flat, then wrap them around the asparagus and bell peppers cut into strips!. (if your asparagus is very thick you might want to partially pre-cook it in boiling water first} tie them up with kitchen string or use toothpicks to hold them closed, then cook them either on the BBQ or in the oven!. Serve them topped with your Hollandaise sauce alongside the squash!.Www@FoodAQ@Com
I would sautee the chicken with the squash (add squash at the end so not to over cook) and add the bell pepper with the squash, both chopped, with onions, salt, pepper, garlic, and seasoning salt (or other seasonings or fresh herbs like cilantro or basil would be nice!)!. Cook asparagus in sautee pan with olive oil and pour hollandaise over the middle of it as you begin to serve it!. A baked potato with chives and bacon can round out the meal! Enjoy!Www@FoodAQ@Com
Chicken & Asparagus in White Wine Sauce
This recipe works equally well with green beans or haricots verts in place of asparagus!. Time: 40 minutes!.
4 (6-oz) skinless, boneless chicken breast halves
3/4 teaspoon salt
? teaspoon freshly ground black pepper
2 Tbsp!. butter
? cup A/P flour
? cup dry white wine
? cup fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 pound asparagus spears, trimmed
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1!. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ?” thickness using a meat mallet or small heavy skillet!. Sprinkle chicken breasts evenly with salt and freshly ground black pepper!.
2!. Melt butter in a large nonstick skillet over medium-high heat!. Place flour in a shallow dish!. Dredge chicken in flour!. Add chicken to pan; cook 3 minutes on each side or until done!. Remove chicken from pan; keep warm!.
3!. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes!. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender!. Remove from heat; stir in parsley and lemon juice!. Serve asparagus and sauce with chicken!.
Yield: 4 servings (serving size: 1 chicken breast half, about 5 asparagus spears, and about 2 tablespoons sauce)
Nutritional Information: CALORIES 289(25% from fat); FAT 8g (sat 4!.2g,mono 2g,poly 0!.8g); PROTEIN 43g; CHOLESTEROL 114mg; CALCIUM 59mg; SODIUM 648mg; FIBER 2!.8g; IRON 4!.3mg; CARBOHYDRATE 10!.5g
--Cooking Light, OCTOBER 2007Www@FoodAQ@Com
This recipe works equally well with green beans or haricots verts in place of asparagus!. Time: 40 minutes!.
4 (6-oz) skinless, boneless chicken breast halves
3/4 teaspoon salt
? teaspoon freshly ground black pepper
2 Tbsp!. butter
? cup A/P flour
? cup dry white wine
? cup fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 pound asparagus spears, trimmed
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1!. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ?” thickness using a meat mallet or small heavy skillet!. Sprinkle chicken breasts evenly with salt and freshly ground black pepper!.
2!. Melt butter in a large nonstick skillet over medium-high heat!. Place flour in a shallow dish!. Dredge chicken in flour!. Add chicken to pan; cook 3 minutes on each side or until done!. Remove chicken from pan; keep warm!.
3!. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes!. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender!. Remove from heat; stir in parsley and lemon juice!. Serve asparagus and sauce with chicken!.
Yield: 4 servings (serving size: 1 chicken breast half, about 5 asparagus spears, and about 2 tablespoons sauce)
Nutritional Information: CALORIES 289(25% from fat); FAT 8g (sat 4!.2g,mono 2g,poly 0!.8g); PROTEIN 43g; CHOLESTEROL 114mg; CALCIUM 59mg; SODIUM 648mg; FIBER 2!.8g; IRON 4!.3mg; CARBOHYDRATE 10!.5g
--Cooking Light, OCTOBER 2007Www@FoodAQ@Com
1!.) roast the asparagus,squash,and red bell pepper in a sheet pan in the oven and remember to add salt and pepper!
2!.) for the chicken youst rub the sauce around the chicken and then roast it as well as the asparagus in the oven until it is done!Www@FoodAQ@Com
2!.) for the chicken youst rub the sauce around the chicken and then roast it as well as the asparagus in the oven until it is done!Www@FoodAQ@Com
I would do a grilled (broiled) chicken, mashed squash, and steamed asparagus with the sauce, but I would like something else also!. Perhaps a stuffed baked potato using the peppers!. (I can't eat them)Www@FoodAQ@Com
here are some recipes, they even list waht you still "need" to make the recipe
http://www!.recipematcher!.com/search-reci!.!.!.Www@FoodAQ@Com
http://www!.recipematcher!.com/search-reci!.!.!.Www@FoodAQ@Com
grillied chicken asparagus stuffed squashWww@FoodAQ@Com