Thursday, November 12, 2009

Moroccan Chicken and Tantrum Worthy Asparagus

My dad was in town for business and was able to have dinner with us tonight. I made a chicken recipe that I discovered in Martha Stewart's Living. I have prepared this chicken many times in the past several months. The preparation is so simple and the result is amazing.

Some of the spices called for in the recipe- like cardamom or coriander- are probably not ones you keep in your cabinet. Trust me and buy them. You will make this recipe so many times, the spices will not go to waste.

I also made an asparagus recipe sent to me by my sister-in-law, Jenny. I have never before made asparagus and I found this recipe very simple.

After sampling a little of each item on the dinner menu, Jacob started kicking and screaming. He wanted something badly. I went through all of the usual suspects- his cup, my cup, various utensils. None of those things were what he so desperately wanted. Then, we figured it out: he wanted more asparagus! My toddler was kicking and screaming for more asparagus. He ate all of the asparagus on my plate and what was left in the bowl. I will definitely be making this again.

olive oil
grated Parmesan cheese

Preheat oven to 425 degrees.
Toss asparagus with oil and sprinkle with salt and pepper. Spread on a greased pan. Bake 15 minutes, or until tender. Transfer to a cutting board and cut into bite sized pieces. Sprinkle with Parmesan. Return to pan and bake 5 more minutes. Serve hot.

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