I often like to make something a nice family dinner on Sundays. Addionally, it's often the night we invite others to dinner as well.
This time we had a new dish I created. I was looking for something a little different.
You need to plan ahead a little to have this meal, the level of heat will increase depending on the length of time you marinate the chicken. I marinated ours between 2-3 hours, I didn't want it getting too hot for the kids, next time I might marinate it longer or add some additional heat, it was very flavorful, but not in the least bit spicy.
I also had some asparagus and mini heirloom tomatoes I needed to use, so I decided to roast them in the oven, while they were delicious, they really didn't go with the Chicken.
How-To: Pre-heat oven 400°F trim asparagus and place in a single layer (more or less), top with your halved tomatoes, drizzle with some EVOO (no more than 1-2 tablespoons), salt and pepper to taste, pop in the oven and roast for about 20 minutes or until desired tenderness of Asparagus. I like mine just past crisp, no soggy asparagus for me, thank you!
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| Dinner is Ready! |
Dessert was a simple fare of Lemon Cherry Parfaits. Parfaits are the easiest thing to make. Just layer some pudding, some fruit and top with some whipped cream. I didn't feel like putting a ton of efforts in to making dessert tonight, so I layered some Lemon Pudding, Light Canned Tart Cherries and topped it with some Cool Whip and a little lemon zest. I think some fresh whipped cream would have made it better and some fresh strawberries.....











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