Summer time is finally here in Idaho. With summer, I LOVE foods that I can cook in a fire pit or BBQ grill. This is a wonderful, meatless, vegetable dish. We served it as a side dish with our steaks last night.
Here is what you need:
1 lb fresh asparagus, trimmed
1 each red, yellow, green pepper sliced (I used half of each since we are a small family)
1 Cup fresh sliced mushrooms
1 medium tomato, chopped
1 medium onion, sliced
1 Can sliced olives, drained
2 garlic cloves, minced
2 Tbsp olive oil
1 tsp parsley (I used more)
salt and pepper
lemon pepper
dill weed (I omitted, I didn't have it)
1) Combine all veggies in a disposable foil pan. Drizzle with olive oil. Add parsley, salt, pepper, lemon pepper, and other seasonings. Toss to coat and mix.
2) Cover and cook over medium heat on your grill, stirring occasionally, until veggies are done.
Enjoy!
NOTE: This is a recipe that you can easily add other veggies you like and omit the ones that you don't like. Same with seasonings.
Thursday, June 23, 2011
Deviled Chicken Divan Casserole
Like Chicken? Like Broccoli? Like Mustard sauces? Then this is a GREAT recipe! My family (even my 2 year old) LOVED it.
4 Chicken Breast
1 Tbsp Thyme
1 Juice from Lemon
salt and pepper
2 Tbsp olive oil
3/4 Cup chicken broth or stock
3 Tbsp Dijon mustard (I used stone ground)
3 Tbsp sour cream
20 oz frozen broccoli (I think fresh would work too)
Lemon peel
2 tsp Hot Sauce (more or less--suit your taste buds)
2 Cups shredded cheese (more or less if you want)
1) Cook Broccoli in boiling water with lemon peel until heated through...don't over cook. Drain when finished. Preheat broiler.
2) Season the chicken with thyme, lemon juice, salt, and pepper. (I just placed them on in my skillet together). Cook until chicken is done. Remove chicken from skillet and place in baking pan.
3) Turn up the heat on the skillet and chicken broth and mustard. Whisk well. Bring to a boil and then simmer. While simmering, add the sour cream and hot sauce and whisk. Cook about 2 minutes until sauce is blended and slightly thickened.
4) Place drained broccoli over the chicken in baking dish. Pour sauce over it. Spread with cheese. Broil until the cheese is melted.
Enjoy!
4 Chicken Breast
1 Tbsp Thyme
1 Juice from Lemon
salt and pepper
2 Tbsp olive oil
3/4 Cup chicken broth or stock
3 Tbsp Dijon mustard (I used stone ground)
3 Tbsp sour cream
20 oz frozen broccoli (I think fresh would work too)
Lemon peel
2 tsp Hot Sauce (more or less--suit your taste buds)
2 Cups shredded cheese (more or less if you want)
1) Cook Broccoli in boiling water with lemon peel until heated through...don't over cook. Drain when finished. Preheat broiler.
2) Season the chicken with thyme, lemon juice, salt, and pepper. (I just placed them on in my skillet together). Cook until chicken is done. Remove chicken from skillet and place in baking pan.
3) Turn up the heat on the skillet and chicken broth and mustard. Whisk well. Bring to a boil and then simmer. While simmering, add the sour cream and hot sauce and whisk. Cook about 2 minutes until sauce is blended and slightly thickened.
4) Place drained broccoli over the chicken in baking dish. Pour sauce over it. Spread with cheese. Broil until the cheese is melted.
Enjoy!
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