Pistachio Crusted Asparagus

Happy Friday everyone.

It's the last day of a normal work week, but the beginning of mine.

I turned 24 on Wednesday so I haven't been to work since Tuesday! I have to admit, I'm ready to get back. I find when I'm not working, I'm out spending the money I didn't make that day.

Although I HAD to get to the Dollar Tree.. they have the only dish sponges that don't get smelly after a week's use. I ended up having to throw them away the last time I bought them only because I used them so long, they were falling apart. Silly me, I go to Publix and get the $5 pack of 2, and after two days, I'm throwing everything in the dishwasher because I can't stand the smell that lingers on my hands for the rest of the day when I use the pricy sponges.

My birthday was wonderful. The boyfriend took me to breakfast at a favorite place of mine, Jan's Place in downtown Jensen Beach, where I got the salmon benedicts and Craig made his own mound of goodies in scrambled eggs, on top of an English muffin. That night we had dinner at Benihana. I highly recommend signing up for the Chef's Table on their website. During your birthday month, they send a $30 gift certificate to use on dinner. For the past two years we have been doing this. (It's just an excuse to have a really good meal twice a year.)

 

Enough blabbering, LET'S EAT

 

I made this side dish a few months ago and we ended up loving it. I love all types of veggies with fresh lemon, but this has to be a favorite.

 

 

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Ingredients for Pistachio Crusted Asparagus:

• 1 bundle of asparagus (usually around a pound)
• 1 handful of pistachios
• 2 teaspoons lemon juice
• 1 dash garlic salt
• 1/4 cup shredded Italian mix cheese
• 1 teaspoon parmesan cheese

Ingredients for Applewood Baked Chicken:

• 1 pound uncooked thawed chicken breast
• 1/2 teaspoon garlic salt
• 1 teaspoon Grill Mates Applewood Rub
• 1 teaspoon lemon juice

 

I really like these chicken tenderloins. They are thin so they cook faster (and look at that price!)

 

 

I prepared the chicken how I always do, spray the pan, add the Grill Mates Applewood rub and garlic salt. PREHEAT your oven at this time. 350 degrees.

 

(here's a closer look)

 

 

Prepare your asparagus. I got this bundle at Nelson's farmers market. I remember going to elementary school right next door from the market. All it was back then was a tent. Now it's a huge covered pavilion FILLED with fresh fruits and veggies, breads and jams. They even have a garden area where you can plant your own items. 

 

 

Cut off the ends of your asparagus. I go about 1/3 of the way up.

 

 

Spray your pan and sprinkle a little garlic salt on your asparagus.

Yes, my pan is tiny. We have a double- oven so I only use the top to save energy. I have to use the two tiny pans to fit the asparagus with the chicken :)

 

 

Slice your lemon.

 

 

If you don't have a chopper, that's fine. Place your de-shelled pistachios in a plastic Ziploc, seal and hammer it until it's crumb- like.

 

 

I only had about a handful of pistachios left. These go fast in this house.

 

 

Take the shells off and place them in your chopper.

 

 

Pulse 10 times.

 

 

 

 

 

 

This is a good consistency. Crumby and some bigger pieces are left.

 

 

Quarter your lemon and squeeze a wedge in your pistachios.

 

 

 



 

Add a teaspoon of parmesan cheese and mix up your mixture.

 

 

Sprinkle the mixture over your asparagus.

 

 

Pop it into the oven, along with your chicken and hop in the shower (at least that's what I did).

 

 

350 degrees for 25 minutes (I'm a little behind)

 
 

 

Look how well they work together ;)

 

 

Get your lemon ready.

 

 

Take both your chicken and asparagus out and squeeze a 1/4 lemon over the chicken and a different quarter over the asparagus.

 

 

 

 

 

 

Add Italian mix shredded cheese.

 

 

Oh my goodness. Enjoy.

 
 

 

Lemon Chili Popcorn

Hey there!

I am happy to announce I have finished up my college math classes for my program and passed with an A and a B. Whew, I've never been a fan of math, and it's never been a fan of me either.

 

My dad and stepmom purchased new couches and we snagged their "old" (perfect condition) microfiber sectional <3<3<3<3. Craig has been begging them forever to buy some new ones, so we can take over the old ones lol. I've never seen a man so in love with a piece of furniture. Either way, they have awesome taste and went with chocolate leather recliners, and we were happy to take this off their hands. Chino is having a hard time adjusting since he isn't allowed on this one.

 

 

 

Of course when you get a new couch, you grab as many snacks you can and watch TV all day (well, until it's time to go to work).

Popcorn hasn't ever been a favorite of mine but when I make it, I love it this way so I figured I'd share.

 

 

Lemon Chili Popcorn

Grab your favorite bag of popcorn

Juice from a lemon (I have a fresh lemon but decided the pre-squeezed is MUCH more convenient)

Chili Powder

 

 

After it's done popping, squirt in your lemon juice, sprinkle in the chili powder, close, shake, repeat two more times.

 

 

MmMMmM

 

 

Grab your favorite blanket and try to resist the puppy eyes.

 

 

Enjoy!

 

Creamy Chicken Alfredo

Well hey everyone!

Happy Memorial Day weekend!! I'd like to say a special Thank you to my Grandpop who was a veteran. He has since left us to be with the big man upstairs and is missed dearly every day but will always be honored and remembered. Thank you to all of my military friends and family members, even the wives. You ladies are a special type of strong and I look up to your strength as well.

 

AW look who has been hanging out with me all day. I can't ever get enough of this face.

 

 

With that being said, LET'S EAT!

With the boyfriend at the fire station today, I figured I have chicken and mushrooms in the fridge and tortillas that need to be eaten.

Sounds like my type of problem.

Anybody who knows me, knows I love a good alfredo or white sauce over a red one.

This took about 25 mins to prepare and 2 mins to devour.

I was planning on making my Greek Yogurt alfredo, but opening the fridge, I realized my "expiration date Nazi" boyfriend must have seen it was out of date and tossed the container.

BUT I did find some sour cream and cream cheese (can't go wrong with those two).

 

Here were my fixings:

• 1 lb chicken
• 1 teaspoon garlic
• 1 carton mushrooms
• 1/3 cup sour cream
• 1/3 cup cream cheese
• 1 teaspoon garlic salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1 Tomato (not shown)
• 1/2 cup skim milk (not shown)
• 2 teaspoon flour (not shown)
• shredded parmesan cheese (not shown)

 

 

 

 

 

Popped the mushrooms in a small frying pan over medium heat. Preheat your oven to 350 degrees at this time.

 

Arranged my chicken in a baking dish. I love baking chicken. It always comes out juicy and tender. Spray your dish, scatter the chicken, sprinkle garlic salt, pepper and paprika.

 

I just love this dish for baking. It's deep so it keeps the juices in and not all over the inside of the oven.

 

Add salt and pepper to your mushrooms.

 

Put the chicken in the oven once it's finished preheating for 25 mins. (This is for the thin cut chicken. If your chicken is thick breasts, up the time making sure there is NO pink left in the chicken when it's finished.)

 

Add a generous ;) amount of garlic to a sauce pan on Med/Low heat.

 

Add 1/3 cup cream cheese.

 

Add 1/3 cup sour cream.

 

Let it soften for a few moments.

 

 

Add your 1/2 cup Milk (skim is just what I prefer, feel free to add your favorite).

 

Add a teaspoon of all purpose flour. Wisk Away!!

 

The mushrooms are still cooking :) I like when they're tiny and full of flavor so I tend to cook mine a bit longer.

 

Add a few dashes of Garlic Salt.

 

.. And pepper.

 

 

 

Time to whisk again.

 

 

 

 

 

Add paprika.

 

 

Add the mushrooms.

 

 

Dice up your tomato. Craig taught me this way, he got it from a guy at the fire station. Hold the tomato stem down, slice into it, not going all the way through, turn and do the same the other way. Rotate and cut the pieces off. Add to the sauce.

 

 

Oh my goodness, look at that color.

 

 

I like my sauce a little thicker since I'm putting it in a wrap, so I added another tsp. flour.

 

 

Get your tortilla ready. These are one of my favs. They don't tear easily. I do think a nice corn tortilla would go well with this chicken also.

 

 

 

 

 

I took my knife to the chicken and shredded it before adding it to the wrap.

 

 

 

 

 

Pour the sauce on top.

 

 

Add shredded Parm (if you choose) and of course I CHOOSE.

 

 

Wrap it up and enjoyyyy.

 

 

I'm surprised I was able to put it down to take a picture.

 

 

After the wrap I decided to try it without a tortilla, I have to say, it's EVEN BETTER!!! So don't worry if there isn't tortillas around, save the carbs and enjoy it without it. Serve with some veggies if you choose.