In case you couldn't tell, I tend to be somewhat of a procrastinator. I will do anything other than the thing I need to do...laundry, dishes, vacuum, etc. So you would think I would have a spotless house and piles of neatly folded, clean laundry. I wish. I suppose could clean my kitchen now instead of post these recipes, but I've done enough procrastinating for one weekend. So here you go....
VIC Specials for the week....
What I'll be buying:
- Asparagus
- Broccoli Crowns
- London Broil
- Boneless Chicken Breasts
- Boursin Cheese
And here's what I'll be making...
Monday - Bow Tie Pasta with Asparagus, Sun-Dried Tomatoes and Boursin
This recipe comes from Mary Corpening Barber and Sara Corpening Whiteford's
Bride and Groom First and Forever Cookbook. I can't say enough good things about this cookbook. You feel like you know Mary and Sara after following their manageable yet gourmet recipes. This dish is one of my absolute favorites, mainly because of the Boursin. As Mary and Sara explain it adds a touch of magic to anything.
- 1/3 c. pine nuts (I always forget these for some reason)
- kosher salt
- 8 ounces bow tie pasta
- 14 medium asparagus spears, peeled (I never peel mine), and cut into 1 1/2 in. pieces
- 1 T. olive oil
- 4 large cloves garlic, minced
- 1/3 c. drained oil-packed sun-dried tomatoes, chopped
- 1/4 c. shredded parmesan cheese, preferable parmesan-reggiano
- 2 oz. garlic and fine herb Boursin
- 1 T. chopped fresh dill or 3/4 t. dried dill weed
- 3/4 t. lemon pepper
- optional - fresh flat leaf parsley for garnish
Toast pine nuts in dry skillet over medium heat, shaking constantly, for about 4 minutes, until evenly toasted on all sides. Set aside.
Fill a large saucepan 3/4 of the way full with water. Bring to a boil over high heat and then add kosher salt. The Corpenings suggest adding 1 1/2. t. salt for every quart of water. Add the pasta and cook, until barely tender (8 - 10 minutes). Add the asparagus and cook until tender-crisp (about 1 - 2 minutes). Drain the pasta and asparagus, reserving 3/4 c. of the cooking water (kind of hard to remember to do this when you're concentrating on everything else).
Set the pan over medium heat and add the olive oil. Add garlic and cook until fragrant and lightly browned - about 1 - 2 minutes. Return the pasta and asparagus to the pan, then add the reserved water. Add the tomatoes, Boursin, Parmesan, dill and lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
Divide the pasta between two bowls and garnish with parsley if desired. Serve immediately. Warning: you will be tempted to eat both servings if you make this while your husband is at the Y...
As you can see, I found this recipe on
Chaos in the Kitchen. It calls for skirt steak, but London Broil should work just as well. Pay special attention to her directions for cutting the meat "across the grain." She said it will make the difference between chewy and tender fajitas.
Wednesday - Fajita Leftovers
Thursday - Lemon Garlic Chicken
I found this in Make it Easy. One of my friends from college, Lindsay Boner, actually submitted it. Thanks Lindsay!!! Looks delicious and healthy!
- 3 chicken breasts
- 2 T. olive oil
- Salt and pepper to taste
- Juice of 2 lemons
- 3 garlic cloves, crushed
- 3 T. fresh oregano leaves (or less if doing ground oregano spice)
Place chicken in casserole dish. Pour olive oil over it and sprinkle with salt and pepper.
Add garlic, lemon juice and oregano.
Bake at 350 for 25 - 30 minutes, until chicken is cooked.
Lindsay notes this goes well with a box of Middle East couscous and steamed broccoli.
