Tasty Tuesday: Chicken and Asparagus Roulades

Ingredients

• 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

Directions

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.

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!

Fruit Bars

Ingredients:
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.

Puffy Apple Oven Pancakes

Apple Puffy Oven Pancakes

This is one of our favorite breakfasts. It definitely gets 5 STARS! Serving Size: 2

2 tbsp butter or margarine

2 tbsp brown sugar

1/4 tsp ground cinnamon

1 medium apple

2 large eggs

1/2 cup flour

1/4 tsp salt

Heat oven to 400 F.

Melt butter in pie plate, 9 x 11 1/4 inches, in oven. Sprinkle brown sugar and cinnamon evenly over melted butter.

Peal and thinly slice apple. Arrange over sugar and cinnamon.

Beat eggs slightly in a medium bowl. Beat in flour, milk and salt until just mixed. Do not over beat or the pancake will not puff). Pour mixture over apples.

Bake 30-35 minutes or until puffy and golden brown. Immediately turn upside down onto serving plate. Serve with Red Barn Apple Syrup for a little extra sweetness.

I have had to double this recipe when cooking for more then just my husband and I. It is a little tricky to still make it puff up but it can be done and even if it doesn't, it is still delicious. Here are some changes to make when doubling.

Use 1/3 cup butter in a 13 x 9 pan and keep the salt at 1/4 tsp. You can double everything else.

Honey Orange Salmon

Honey Orange Salmon

1/3 C soy sauce
1/4 C orange juice
1/4 C Red Barn honey
2 sliced green onions
1 TBSP olive oil
1 TBSP Red Barn apple juice
1 TBSP minced fresh ginger root
1 salmon fillet (1 lb.)

Mix the first seven ingredients to make a marinade. Put salmon and marinade in a plastic bag and refrigerate for about an hour (we thought it was slightly too fishy, so next time I would try to marinate it a little longer).
Preheat the oven to 350. Coat an 8x8 glass pan with foil and then cooking spray.
Discard marinade and place salmon in pan.
Bake for 30-40 minutes.
I served this with some seasoned rice. To two cups of rice, I added a couple teaspoons of soy sauce, honey, a pinch or two of ginger, and a sliced green onion. I added some pineapple on the side. Steamed Red Barn asparagus would also be great with this dish!

Cherry Muffins

Ingredients
3 1/3 cups Flour, All-purpose
1 Tbsp. + 1 tsp. Baking Powder
1 tsp. Salt
1/4 cup Sugar
1 Egg, beaten
2/3 cup Tart cherries, well drained
2 tsp. Almond flavor
1 3/4 cups Milk
1/3 cup Vegetable oil
1/3 cup Chopped nuts (optional)

Directions
Combine flour, baking powder, salt, and sugar in mixer bowl. Combine eggs, milk, oil, and almond flavor.
Add to dry ingredients and mix only to blend (low speed) about 30 seconds. Batter will still be lumpy.
Gently fold in drained cherries and chopped nuts. Put batter into well greased muffin tins about 2/3 full. Handle batter as little as possible.

Bake at 400 F degrees for 25 minutes.

Yields: 24

Cherry Chewbilees (Christmas Cookies)

Beyond ordinary, try these cookies made with extraordinary dried cherries!

Ingredients
1 cup margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1-2/3 cups coarsely chopped white chocolate or vanilla milk chips
1-1/2 cups dried tart cherries
1 cup cashews, coarsely chopped

Directions
Combine margarine, granulated sugar, brown sugar, eggs and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed until thoroughly mixed. Combine flour and baking soda; gradually add flour mixture to butter mixture. Stir in white chocolate, dried cherries and cashews. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake in a preheated 350-degree oven 10 to 12 minutes, or until light golden brown. Do not overbake. Let cool on wire racks; store in a tightly covered container. These cookies freeze well.

Makes 4-1/2 dozen cookies.