Rotini with Chicken, Roasted Asparagus and Balsamic Butter

Pasta sounded really good tonight and spence gave me the go-ahead to try this recipe!

This is similar to the Brown Butter Chicken Penne that I made a month or so ago... but with the asparagus and the balsamic...mmmhhmmm! A delicious new twist!

Rotini with Chicken, Roasted Asparagus and Balsamic Butter

(Adapted from Food and Wine)

Serves 4

1 pound asparagus

2 tablespoons olive oil, divided

2 teaspoons salt

1/2 teaspoon fresh-ground black pepper

1 pound boneless, skinless chicken breast, cut into pieces

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon paprika

1/2 cup plus 2 tablespoons balsamic vinegar

1/2 teaspoon brown sugar

1 pound rotini pasta

1 stick butter, cut into pieces

1/3 cup grated Parmesan cheese, plus more for serving

1. Heat oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with 1 tablespoon of olive oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

2. Meanwhile, heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil. Pat chicken dry with a paper towel, then toss with salt, pepper and paprika. Add to the skillet and brown on all sides, cooking for about 8-10 minutes. Remove and set aside in a bowl. 

3. While the asparagus and chicken are cooking, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. This will take 10 minutes or so and you can start the water boiling for the pasta at this time. When there is about 3 tablespoons of vinegar left, stir in the brown sugar and the remaining 1/4 teaspoon of pepper. Remove from the heat. 

4. Cook the rotini in a large pot of boiling, salted water until just done - according to the package. Drain the pasta and toss with the butter, vinegar, Parmesan, asparagus, chicken and the remaining 1 3/4 teaspoon salt. Serve with additional Parmesan. 

Oh My Gosh "Rolls"

You can't really call them rolls. But by calling them rolls, I forget about all the sugar that I am putting in my body. But I really don't care. BECAUSE THIS IS AMAZING.

Spencer has been bugging me to make these for weeks. He saw them on my pinterest and of all 300+ desserts on there - this is the one he kept requesting. I finally gave in and made them tonight. OH MY GOSH. CRESCENT ROLLS. MARSHMALLOWS. CINNAMON SUGAR. BUTTER. HEAVEN.

Okay so now that I have thoroughly convinced you to try this... here's how to do it.

Oh My Gosh "Rolls"
(Recipe from Eat At Allie's - she calls them resurrection rolls and tells her kids the Easter story - cute!)

1 can of crescent rolls
melted butter
cinnamon sugar
8 large marshmallows

Lay wax paper on a baking sheet. Preheat oven to 350 degrees. Lay out crescent rolls. Dip a marshmallow in the butter than roll it in the cinnamon sugar. Roll it up in the crescent roll and make sure to pinch the edges snug. Bake for 10-12 minutes and enjoy!

Chicken Enchiladas with Green Sauce

These enchiladas were incredible. I've made a lot of different enchilada recipes over the years, but this one is my all-time favorite!

Chicken Enchiladas with Green Sauce
(Recipe from Mexican Cooking Made Easy)

Chicken:
1 Rotisserie Chicken
1/2 cup chopped onions
1 Tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 c. tomato sauce
1 cup light sour cream
1 Tbsp. chopped onions
1/2 cup "southwestern mix" shredded cheddar and jack cheese

Shred the chicken while it is still warm. Place into a bowl and set aside, discard unused parts of chicken. Heat 2 Tablespoons of oil in a skillet over medium heat. Add onions, saute until soft. Add chili powder, ground cumin, salt and tomato sauce. Add chicken and mix well. Turn heat to low and let simmer for 5 minutes.

Transfer to a large bowl and add sour cream, onions, and cheese. Mix well and set aside.

Green Sauce: 
2 lbs husked tomatillos - I just used canned. (I used one 1lb 12 oz can plus 3 more tomatillos from a smaller can)
4 green chilies - again I just used canned chilis, but whole chilies not the diced chilies.
1 cup chopped onions
1/2 cup chopped cilantro
1/2 tsp. salt
2 Tbsp. oil

Cut out stem from each of the tomatillos and discard. Put the destemed tomatillos, chilies, onions, cilantro, salt, and oil in food processor and mix until smooth.

Assembly:

6 flour tortillas, 8 in.
1/2 cup "southwestern mix" shredded cheddar and jack cheese
1/4 cup sliced olives

Preheat oven to 350 degrees. Warm tortillas on skillet or wrap in foil and heat in oven until soft. Spread 1/2 cup green sauce on a 9x13 and warm remaining sauce in 10 inch skillet. Dip tortillas in warm sauce, remove immediately, and place in 9x13.

Spread 1/2 cup chicken filling down center of each tortilla. Wrap tortilla around filling and tuck, seam side down, in 9x13. Repeat with all six tortillas. Cover with remaining sauce and 1/2 cup cheese, top with olives. Bake for 15 minutes or until heated through.

Serve with rice, beans, sour cream and salsa.

Warm and Nutty Cinnamon Quinoa

I made this for breakfast this morning and it was so delicious. And, it's only 295 calories for one serving! Plus, it has 10 grams of protein.

Delicious AND healthy - my two favorite things!

Warm and Nutty Cinnamon Quinoa
(Recipe from 101 Cookbooks)
Serves 4 but I quartered it so it just made one bowl for me

According to the author of the cookbook this comes from: Low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans. (However, I didn't have blueberries or blackberries so I used strawberries)



1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted
4 teaspoons organic agave nectar, such as Madhava brand


Rinse quinoa in a sieve. Combine milk, water and quinoa in a medium saucepan. (If you are making a single size portion, just use a small saucepan and use the smallest burner on your stove). Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Stir occasionally so the quinoa doesn't stick to the bottom of the saucepan. (Be careful because mine kept boiling over - this is not something you can leave simmering downstairs while you finish getting ready. I kept stirring it down but after several minutes, more of the liquid was absorbed so it didn't boil over any more). While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes. Set aside. When quinoa is done, turn off heat and let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Stunningly Simple Asparagus

Stunningly Simple Asparagus
(Recipe adapted from awelltraveledwoman.tumblr.com)

Preheat oven to 350 degrees.
Lay asparagus out on a baking sheet covered with wax paper. Season with olive oil, salt, pepper, parmesan cheese, and crumbled cooked bacon (we had some bacon left over from breakfast last weekend).
Bake in oven for 10-15 minutes.