Today was a perfect lazy Sunday. One of those now very rare days for my husband and I when we stay in pajamas all day and watch movies. It was even better that the last two James Bond movies were on. The good thing was that I had done enough grocery shopping earlier in the week, so we weren’t short on supplies. But it was a sort of mix and match for dinner this evening with a bit of improvising.
* Asparagus wrapped in prosciutto
* Crostini with Homemade Pear and Apricot Chutney and Blue Cheese
* Pan Seared Chicken with Dijon Wine Sauce, Roast Yukon Gold Potatoes and Roasted Mix Vegetables
* Some extra Asparagus Soup too for lunch tomorrow
As you might’ve guessed I bought a lot of asparagus this week as it was on sale this week. One of my favorite ways to eat asparagus is to roast it in the oven with extra virgin olive oil, kosher salt and black pepper. If I happen to have prosciutto, then it’s even better! Just remember to skip the salt as prosciutto is so salty already. Just roast at around 400F for about 15 min or until the prosciutto is crispy.
For crostini, slice a baguette thinly and drizzle olive oil. Toast in the oven around 400F for about 10 minutes or until starting to color. Be careful as they can get crispy without coloring too much. Top with some fruit chutney like pear or mango and top with a sharp cheese like blue or mature cheddar (I like Trader Joe’s English cheddar).
For the chicken, if it’s really thick butterfly it. Sprinkle with garlic salt and freshly ground black pepper. Heat some olive oil in a frying pan on low/medium heat. Cook the chicken about 4-5 minutes on each side depending on thickness. You’re going to add it back to the sauce to finish so if it’s slightly pink it’s ok. When done, set aside to let rest. Add a heaping tbsp of Dijon mustard, patty (tbsp) of butter and about a 1/2 cup white wine. Sprinkle black pepper and let simmer for about a minute. Meanwhile slice the chicken into bite size pieces. Turn the sauce to low heat and add the chicken back in. Heat through another two minutes roughly. Serve on top of roasted potatoes and vegetables. Simple and delicious!
PS: I only like roast potatoes if they’re crispy. So today I chopped some Yukon Gold’s into small 1/2 inch cubes. Toss with olive oil, salt and pepper and roast at 400F until crispy. Same goes for mixed vegetables which tonight included red onion, zucchini and cherry tomatoes.
Hope you enjoyed your Sunday as much as I did. Have a great week!