Lemon-Pepper Chicken Thighs With Farro Salad

So the chicken in this recipe needs some (a lot) of tweaking.  It was pretty much just chicken cooked in the oven.  As in, at one point, I thought about getting barbecue sauce to give it some flavor, but I didn't want to offend D.  And then he said he thought the chicken was boring.  So there's that.

The Salad on the other hand was really good. Of course, we didn't use farro, because I didn't want to spend time in the grocery store looking for farro.  So we used couscous.  I think if I were to have this again, I would use boneless chicken thighs so I could cut them up and put them in the salad.

That seems the way to go with this, because I want the salad again.

Lemon-Pepper Chicken Thighs With Farro Salad

Hands-On Time: 40 minutes
Total Time: 60 minutes
Serves 4

Photo by ALB

Ingredients
1 cup whole-grain farro (used 3/4 C of couscous because that's what we had)
kosher salt and black pepper
2 tablespoons olive oil
8 bone-in, skin-on chicken thighs
1 tablespoon lemon zest, plus 2 tablespoons fresh lemon juice
1 bunch asparagus (about 1 pound), trimmed and cut into 1 1/2-inch pieces
4 radishes, cut into wedges
3 ounces Feta, crumbled (about 3/4 cup)
1/4 cup torn mint leaves (used basil)

Directions
Heat oven to 400° F. Cook the farro in a large pot of boiling salted water until tender, 20 to 30 minutes. Drain and transfer to a large bowl.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with the lemon zest and ¼ teaspoon each salt and pepper. Brown the chicken in batches, 4 to 6 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Roast the chicken until a thermometer inserted in the thickest part of a thigh registers 165° F, 18 to 22 minutes.

Add the asparagus to the drippings in the skillet and cook over medium-high heat, tossing occasionally, until just tender, 3 to 5 minutes. Transfer the asparagus to the bowl with the farro, along with the radishes, Feta, lemon juice, mint leaves, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper; toss to combine. Serve the chicken with the farro salad.

Nutritional Information (using original recipe)
Calories: 659; Fat: 36 g; Sat Fat: 11 g; Cholesterol: 159 mg; Sodium: 968 mg; Protein: 48 g; Carbohydrate: 37 g; Sugar: 4 g; Fiber: 6 g; Iron: 5 mg; Calcium: 146 mg

Real Simple, May 2013

Gnocchi with Asparagus and Pancetta

So a couple of years ago, the only place we could find gnocchi was at the Dekalb Farmer's Market.  Even Whole Foods didn't carry it.  Since then, we never really ate it because it was so hard to find.  However, I've notice that Kroger started carrying it.  Then CL emailed me this recipe. 

I shared with D and we decided to have it.  It was really good, although there is a strong vinegar flavor, which D looked at me oddly when I said that.  It must be the lemon juice.  I still tasted it in the left overs, but like I said, I liked it.

Would have again.

Gnocchi with Asparagus and Pancetta

Photo by ALB

Pancetta is cured unsmoked Italian bacon available at the grocery deli counter. It gives this elegant dish a deep, savory note. If you can't find gnocchi, substitute another short pasta.

Yield: 4 servings (serving size: 1 1/2 cups gnocchi mixture and 1 tablespoon cheese)
Total:30 Minutes

Ingredients
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
2 ounces pancetta, cut into thin strips (about 1/2 cup)
1/4 cup thinly sliced shallots
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup (1 ounce) shaved Parmesan cheese

Preparation
1. Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep warm.

2. Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 3 minutes or until lightly browned. Transfer to a paper towel–lined plate.

3. Add shallots and asparagus to pan; sauté 5 minutes or until tender. Stir in garlic; sauté 1 minute. Add gnocchi, pancetta, reserved cooking liquid, juice, salt, and pepper to pan; cook 1 minute. Serve with cheese.

Nutritional Information
Calories: 277; Calories from fat: 21%; Fat: 6.5g; Saturated fat: 3.1g; Monounsaturated fat: 2.5g; Polyunsaturated fat: 0.1g; Protein: 11.2g; Carbohydrate: 43.7g; Fiber: 2.6g; Cholesterol: 15mg; Iron: 2.6mg; Sodium: 932mg; Calcium: 110mg

Cooking Light APRIL 2008

Oven Roasted Parmesan Asparagus

Well, we wanted green beans so we made it with green beans, seeing as we have substituted one for the other in various recipes. Very good. Would definitley have again.

Oven Roasted Parmesan Asparagus

Serves - 4

Ingredients:
1 lb. Fresh Asparagus
olive oil flavored cooking spray
salt and pepper
grated parmesan cheese

Directions:
Preheat oven to 400 degrees.

Clean and trim asparagus. Lay on a cookie sheet in a single layer, coated with olive oil flavored cooking spray. Sprinkle with salt and pepper. Cook for about 15 minutes until tender and sightly browned.

Sprinkle with 3-4 tablespoons of fresh grated parmesan cheese. Enjoy,

Grilled Asparagus with Caper Vinaigrette

I believe D roasted these as our asparagus was very thin. I'm not a big fan of capers but I did like this sauce. We had with Quick Chicken.

Grilled Asparagus with Caper Vinaigrette

This side dish would pair well with a tomato and fresh mozzarella sandwich on grilled sourdough bread.

Yield: 6 servings (serving size: about 4 asparagus spears and about 2 teaspoons vinaigrette)

1 1/2 pounds asparagus spears, trimmed
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
Cooking spray
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 teaspoons capers, coarsely chopped
1/4 cup small basil leaves

1. Preheat grill to medium-high heat.

2. Place asparagus in a shallow dish. Add 1 tablespoon oil and 1/4 teaspoon salt, tossing well to coat. Place asparagus on grill rack coated with cooking spray; grill 4 minutes or until crisp-tender, turning after 2 minutes.

3. Combine remaining 1/4 teaspoon salt, vinegar, and next 3 ingredients (through garlic); stir with a whisk. Slowly pour remaining 2 tablespoons oil into vinegar mixture, stirring constantly with a whisk. Stir in capers. Arrange asparagus on a serving platter; drizzle with vinaigrette, and sprinkle with basil.

CALORIES 91 ; FAT 7.2g (sat 1.1g,mono 5g,poly 1.1g); CHOLESTEROL 0.0mg; CALCIUM 32mg; CARBOHYDRATE 4.8g; SODIUM 198mg; PROTEIN 2.6g; FIBER 2.5g; IRON 2.5mg

Cooking Light, AUGUST 2010

Balsamic Roasted Asparagus

This was really easy. And my notes have as good.

Balsamic Roasted Asparagus

This is a supereasy side dish that Russ Wall can prepare for dinner on his nights off, and the Dickinsons can enjoy, too.

Yield: 4 servings

1 pound asparagus
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon bottled minced garlic
1/4 teaspoon freshly ground black pepper

Preheat oven to 425°.

Snap off tough ends of asparagus. Place in a jelly-roll pan. Drizzle with olive oil and vinegar; sprinkle with salt, garlic, and pepper, tossing to coat. Bake at 425° for 10 minutes, turning once.

CALORIES 67 (48% from fat); FAT 3.6g (sat 0.5g,mono 2.7g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 26mg; CARBOHYDRATE 5.7g; SODIUM 236mg; PROTEIN 2.5g; FIBER 2.5g

Cooking Light, JANUARY 2006

Greek Shrimp and Asparagus Risotto

So this was really good. I think it was easy. D didn't say anything about it being hard. We both really liked the dill in it. It probably would be good with chicken too. The asparagus was there, more like just a vegetable. It could easily be left out.

Greek Shrimp and Asparagus Risotto

Sweet onion, rich feta cheese, and fresh dill provide dynamic flavor in this easy weeknight meal. The hardest part about making risotto is the constant stirring, so grab a magazine or plan to call out homework while you let this dish simmer, about 20 minutes. Balance the plate with a lively fennel salad.

3 cups fat-free, less-sodium chicken broth
1 cup water
2 teaspoons olive oil
2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
1 cup Arborio rice
2 garlic cloves, minced
1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)
1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).

3. Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.

Fennel salad: Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground black pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.

Yield: 4 servings (serving size: 1 1/2 cups risotto)

CALORIES 426 ; FAT 8.9g (sat 3.6g,mono 2.8g,poly 1.2g); CHOLESTEROL 189mg; CALCIUM 194mg; CARBOHYDRATE 53.5g; SODIUM 868mg; PROTEIN 33g; FIBER 5.1g; IRON 4.5mg

Cooking Light, MAY 2009

Penne with Asparagus, Spinach, and Bacon

Another bland dish. D even added some salt and garlic. The asparagus made it seemed Asian while the Bacon wanted to make it good. We just weren't impressed.

Penne with Asparagus, Spinach, and Bacon

This pasta toss comes together in a snap on busy weeknights. Complement it with a glass of white wine, such as sauvignon blanc, and garlic-Parmesan breadsticks.

8 ounces uncooked penne pasta
2 bacon slices
1/2 cup chopped sweet onion
2 1/2 cups (1-inch) slices asparagus (about 1 pound)
1 1/2 cups fat-free, less-sodium chicken broth
4 cups bagged baby spinach leaves
1/2 cup (2 ounces) preshredded Parmesan cheese, divided
1/4 teaspoon black pepper

Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.

Yield: 4 servings (serving size: about 1 1/2 cups pasta mixture and 1 tablespoon cheese)

CALORIES 363 (25% from fat); FAT 10.2g (sat 4.2g,mono 3.6g,poly 0.8g); IRON 4.3mg; CHOLESTEROL 18mg; CALCIUM 239mg; CARBOHYDRATE 49.1g; SODIUM 501mg; PROTEIN 17.8g; FIBER 4.6g

Cooking Light, JUNE 2007

Chicken with Cremini Mushrooms and Asparagus

I prepped this dish, and D cooked it. He thought it was very bland. I liked it, but I would have rather had the asparagus as a side, rather than in the sauce. We probably won't have again, because he thought it reminded him of a dish that he doesn't like.

We had with angel hair pasta and Caesar Salad.

Chicken with Cremini Mushrooms and Asparagus

Serve over angel hair pasta.

1 tablespoon olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups quartered cremini mushrooms
2 teaspoons bottled minced garlic (I used 9 garlic cloves)
1/4 teaspoon dried thyme
1 pound asparagus, trimmed and cut into 1-inch pieces
3/4 cup fat-free, less-sodium chicken broth
1 teaspoon cornstarch
3 tablespoons balsamic vinegar
1 tablespoon orange juice (we omitted)

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Place 1 chicken breast half in a large heavy-duty zip-top plastic bag; pound to a 1/4-inch thickness. Repeat procedure with remaining chicken. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.

Heat 1 teaspoon of oil in pan over medium-high heat. Add mushrooms, garlic, thyme, and asparagus; cook 3 minutes, stirring frequently. Combine broth and cornstarch, stirring with a whisk. Add broth mixture, vinegar, and juice to pan; bring to a boil. Cook 1 minute or until slightly thick. Serve over chicken.

Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup asparagus mixture)

CALORIES 275 (19% from fat); FAT 5.7g (sat 1g,mono 3g,poly 0.8g); IRON 2.4mg; CHOLESTEROL 99mg; CALCIUM 54mg; CARBOHYDRATE 9.9g; SODIUM 490mg; PROTEIN 43.5g; FIBER 3g

Cooking Light, JUNE 2004

Roasted Asparagus with Balsamic Browned Butter

I made this. SUPER EASY! And it was good. Sweet, amazingly enough.

Roasted Asparagus with Balsamic Browned Butter

Photo by ALB

Ingredients
40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Cracked black pepper (optional)
Grated lemon rind (optional)--didn't use

Preparation
Preheat oven to 400°.
Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired.

Yield: 8 servings (serving size: 5 spears)
CALORIES 45 (60% from fat); FAT 3g (sat 1.8g,mono 0.9g,poly 0.2g); PROTEIN 1.9g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 134mg; FIBER 1.7g; IRON 0.7mg; CARBOHYDRATE 3.9g
Cooking Light, SEPTEMBER 2007

Chicken and Asparagus in White Wine Sauce

This was good. A bit lemony on the sauce on the asparagus, but really good on the chicken. Definitley will have again. D said it was easy to make. We had it with mashed potatoes.

Chicken and Asparagus in White Wine Sauce

4 (6-ounce) skinless, boneless chicken breast halves

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons butter

1/2 cup all-purpose flour (about 2 1/4 ounces)

1/2 cup dry white wine

1/2 cup fat-free, less-sodium chicken broth

2 garlic cloves, minced

1 pound asparagus spears, trimmed

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.

Yield: 4 servings (serving size: 1 chicken breast half, about 5 asparagus spears, and about 2 tablespoons sauce)

CALORIES 289 (25% from fat); FAT 8g (sat 4.2g,mono 2g,poly 0.8g); PROTEIN 43g; CHOLESTEROL 114mg; CALCIUM 59mg; SODIUM 648mg; FIBER 2.8g; IRON 4.3mg; CARBOHYDRATE 10.5g Cooking Light, OCTOBER 2007