Tuesday, May 18, 2010

Tasty Tuesday: Chicken and Asparagus Roulades


    • 1 1/4-lb pkg thin-sliced boneless chicken breasts
    • 12 thin sandwich-sized slices Swiss cheese (from an 8-oz pkg)
    • 1 lb Red Barn asparagus, woody ends snapped off; spears simmered in salted water until tender, then cooled


Heat oven to 350°F. Line a rimmed baking sheet with foil.

Place 1 slice chicken on each of 4 sheets of plastic wrap. Cut extra chicken in pieces; place, overlapping, on slices so each is about equal size. Cover with plastic wrap; pound to fuse pieces to slices and until evenly thick. Uncover; sprinkle with 1/4 tsp salt and 1/2 tsp pepper.

Top each with 3 slices cheese to 1/2 in. of edge. Place 1/4 the asparagus at narrower end. Tightly roll up; secure with a wooden pick. Roll roulades in 1 1/2 Tbsp flour.

Heat 1 Tbsp oil in a large nonstick skillet. Add roulades; brown on all sides. Place on baking sheet. Bake 10 to 15 minutes until chicken is cooked through. Carefully remove picks and slice.

Tuesday, May 11, 2010

This recipe provided by Real Mom Kitchen

Roasted Asparagus
  • 1 pound Red Barn asparagus spears (the thicker the better for roasting)
  • 2 tablespoons olive oil
  • Kosher/Coarse salt
  • Black pepper
  • Parmesan cheese
  1. Preheat the oven to 400 degrees. While the oven is preheating, gently break off the lower ends of the asparagus. This is the tough part that isn’t so great for eating. The asparagus should break naturally when you bend the asparagus about 1-2 inches up the stalk. Discard the lower, tough portion.
  2. Lay the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Using your fingers, gently roll the asparagus to evenly coat with the oil. Sprinkle the asparagus with cheese, salt, and pepper. Again, lightly roll the asparagus so the seasoning gets evenly distributed.
  3. Bake for 10-12 minutes, checking often the last one to two minutes of baking, until the asparagus is tender when pierced with a fork. Serve immediately.
*The first time I made this I forgot to set the timer, and it was in the oven for about 20 minutes so it got a bit crispy, but truth be told, it was so delicious that way that now it's my preferred roasting method! You can use any seasonings you want to change up the flavor of this recipe. Asparagus is also great on the grill!

Thursday, May 6, 2010

Fruit Bars

2 1/4 c flour
1 c old fashioned oats (NOT instant...)
1/2 c sugar
1 tsp baking SODA
1 tsp salt
1 cold egg
1 1/2 sticks ICE COLD BUTTER, unsalted
1tsp vanilla
1 c Red Barn jam

Preheat oven to 350*

Mix flour, oats, sugar, baking soda and salt until well combined. Then pulse in (you can do this by hand or food processor) diced butter until its crumbly (size of peas). Lightly beat egg and add vanilla then pulse until combined.

Place 2/3 of mixture into a 8x8 or9x9 pan that is lined with foil and sprayed with Pam. Press down into a crust. Top with 1 cup of any Red Barn jam that you want (Apricot and Raspberry are our favorites for this recipe). Spread into an even layer, then top with rest of the crumbly mixture.

Bake 35-40 minutes, you will smell oats by the time it's done. Take out and allow to cool 2 hours before removing. Then carefully remove foil. Cut into 16 squares and enjoy!

To cut:
Cut in half, then cut each half in half again to make 4 cuts across, then turn 90 degrees and do the other side so you get 16 even bars.