Simple Sautéed Asparagus

These days I am having to keep it pretty simple in the kitchen. At least until we have more of a schedule figured out. Ha right? Anyway, little nugget was content in her highchair this afternoon, so I decided I would through together dinner to give Hubs a break.

I knew we had asparagus in the fridge and we always have canned salmon and potatoes on hand so salmon croquettes, sautéed asparagus, and easy roasted potatoes it is. If you haven't had my salmon croquettes you really should give them a try. They are so simple to make and even if you don't like salmon, you will like these!! 

For the potatoes, I just sliced them really thin and sprinkled with a little olive oil, salt, pepper, and parmesan. I roasted them at 350° for about 20 minutes, stirring a few times.

Okay on to the asparagus. Y'all, these are so simple and use ingredients that most of us have in the fridge already and they are healthy! 

Printable recipe here!!

Simple Roasted Asparagus

naturally GF/DF

Ingredients:

1 bundle fresh asparagus

2 T olive oil

3 garlic cloves 

1 lemon

1/4 t salt or sea salt

What to do:

Wash and trim the asparagus.

Discard the tough ends and then cut the asparagus into thirds.

Mince your garlic.

Heat olive oil over medium heat in sauté pan. 

Add in your garlic and sauté for about 1 minute, or until fragrant, stirring constantly. 

Add in your asparagus and toss everything together.

Sauté for 7-9 minutes, or until slightly softened and browned. 

Turn the heat off and squeeze the juice of the lemon over the asparagus and sprinkle with the salt.

Stir everything one more time and you're done! 

Thanks Y'all!

-Wise Wife 

Lemon Herb Chicken and Potatoes

On days that "feel like a Monday" a one pot meal is a must for our house. One pot meal doesn't have to mean a casserole full of cheese and cream, although those options are tasty. Today's post is a healthy chicken dish that is one that you can throw together, toss in the oven, and chow down all in about an hour. 

I used purple potatoes for today's dish because I think they are pretty and more importantly contain more antioxidants than your regular russet potatoes. By all means, grab red new potatoes or golden potatoes if you have them in the pantry. Just be sure they are smaller in size or they won't be done when the other components of the dish are ready to eat. 

The sauce I make for this recipe is essential a cheese free pesto. Whats even better? This dish is naturally gluten and dairy free! If the way my house smells while it is cooking is any indication, this meal should be a hit! 

Hungry? Good, lets cook!

Printable Recipe Here.

Lemon Herb Chicken and Potatoes

GF/DF

Ingredients:

3 cloves garlic

1 1/2 T fresh parsley

2 sprigs fresh rosemary

1/4 t salt

1/4 t freshly ground black pepper

1/3 cup olive oil

2 boneless, skinless chicken breasts 

1 bunch fresh asparagus, stems trimmed

2 cups purple potatoes

2 fresh lemons

What to do:

Go ahead and preheat your oven to 425°. 

Cut your asparagus into about 2 inch pieces.

Slice your potatoes in half.

Peel your garlic and toss into food processor or blender. I like to use my smaller food processor for this recipe. 

Pulse for about 30 seconds or until minced.

Add in the parsley, rosemary, salt, pepper, juice of the lemons, and olive oil.  Make sure you reserve your lemon halves. 

Process for about a minute or until the sauce forms. It will begin to look creamy. 

Add your chicken breasts, sprinkled with a little salt and pepper, potatoes, and asparagus into an 8 x 11 baking dish. 

Place your reserved lemon halves in the corners of the baking dish.

Pour your garlic sauce over the entire dish. 

Bake uncovered for about 40 minutes, or unit the chicken juices run clear. About half way through, baste the chicken with the sauce that accumulates at the bottom of the dish. This will help keep the chicken moist. 

Remove from oven and enjoy!

Thanks Y'all!

-Wise Wife 

Oven Roasted Garlic Asparagus

Sunday nights are usually saved for quick meals that the Hubs puts together since I cook the rest of the week. He was out of town this past weekend, so I pitched in a bit. I let him take care of the chicken on the girl and of course the steamed artichoke (I think we have an obsession). 

I wanted to contribute something super simple and healthy. Asparagus quickly came to mind. They are so easy to cook and are so good for you. When using asparagus, always trim the ends. If you hold an asparagus with one side in each hand and bend it, the asparagus will naturally snap where you need to cut it. You can then use that as a guide to cut the rest of the asparagus as long as they came from the same bundle.

So what did I do with the asparagus? I added some shallots and garlic and a few other seasonings and dropped them into a baking dish a voila! Quick and healthy side dish. 

Oven Roasted Garlic Asparagus

GF/DF

Ingredients:

1 bundle fresh asparagus

2 cloves fresh garlic

2 shallots

2 T extra virgin olive oil 

1 t balsamic vinegar

pinch of salt and pepper

What to do:

Preheat your oven to 375°.

Wash and trim your asparagus.

Cut your asparagus into 2-3 inch pieces. I usually cut them into thirds.

Dicey our shallots and mince your garlic. Oops I forgot a picture of the shallots. SORRY!!

Add your asparagus into a medium baking dish.

Add in your shallots and garlic.

Give everything a good stir.

Drizzle in your olive oil and balsamic and add in your salt and pepper. Give it one more good stir.

Bake for about 25 minutes, stirring half way through. 

Enjoy your simple side dish!!

Thanks Y'all!

-Wise Wife 

Quinoa is all the rage.. for GOOD reason!!

Today was another one of those days I went to the grocery store with no plan. I don't know why I do that do myself because I always end up walking around in endless circles. The grocery store clerks have grown to know me as I frequent the grocery quite often. One sweet man always calls me his favorite shopper and asks what's on the menu for supper. Guess thats a perk of living in a smaller town. (Montgomery, AL is the smallest big city ever) Don't do anything your wouldn't want your preacher to know, because he WILL find out. 

Okay sorry for the distracted moment, on to my supper! 

Butterflied Pork Chops w/ Quinoa and Asparagus

Dairy and Gluten Free!!!

Asparagus Ingredients:

one bunch fresh asparagus

salt and pepper to taste

Garlic powder

olive oil

Preheat oven to 375°

First things first, lets trim the asparagus. The easiest way to do this is to take one asparagus and hold with one hand on the opposite end as the leaves and the other hand towards the middle.

Bending the asparagus will allow it to naturally break where it needs to.

Discard the very end

Using this asparagus as a guide, line up the leaves of the remaining asparagus and cut along the same line. Discard ends.

Place asparagus on a parchment covered baking sheet. Season with garlic powder, salt, pepper, and top with olive oil. Bake for 20 minutes. 

helpful hint: Remember not to put your asparagus in the oven too early. Put them in when you are seasoning the quinoa. 

Here are the rest of your ingredients, but lets start preparing the quinoa and I will let you know when to start the pork chops :) 

Quinoa Ingredients: 

1 cup quinoa

2 cups water 

1 T butter

1 T sliced green onions

1/4 t garlic powder

1 t oregano

1/4 t salt 

Pork Chop Ingredients:

2 butterflied boneless pork chops

1 T dairy free buttery spread

Old Bay (amount varies on size of chops)

1 T olive oil 

LETS START COOKING!!

Chop your green onions.

Combine 1 cup uncooked quinoa with 2 cups cold water in small saucepan. Bring to boil and then lower heat and let simmer for 10-15 minutes or until all water is absorbed.

While the quinoa is cooking, lets start with the pork chops. Heat 1 tablespoon buttery spread in a cast iron skillet over medium high heat. 

While the pork chops are still in the package, sprinkle only the up side with Old Bay seasoning.

Place the seasoned side down into your hot skillet with the melted buttery spread.

While in the pan, sprinkle the opposite side of the pork chop with Old Bay.

 Cook for 2 1/2 minutes per side.  Remove from heat.

By now, your quinoa should be done. Remove the quinoa from heat and add in the garlic powder, oregano, salt, buttery spread, and green onions. 

Stir to combine and set aside.

Add 1 tablespoon olive oil in a square baking dish, making sure the bottom is fully covered. 

Place your pork chops in your square baking dish. Cover the top side of the pork chops with the quinoa mixture. 

Bake in the oven at 375° for 15-20 minutes or until no longer pink. Cooking time depends on how thick your chops are. 

Happy Eating!!

Thanks Y'all!

- Wise Wife