“Storytelling is our obligation to the next generation.” – Laura Holloway
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
John’s brother met us at Convention Grill for John’s actual birthday last week… then we celebrated with our family at this week’s family night. Everyone brought memories to share and the one constant the grandkids talked about was his storytelling. “You told amazing stories, I could always visualize them so well. The stories you imagined for us at sleepovers were amazing!”
RECIPE OF THE WEEK
This simple chicken and asparagus recipe was a perfect quick and easy main dish last week. Thanks to www.the-girl-who-ate-everything.com.
ONE-PAN GARLIC BUTTER CHICKEN AND ASPARAGUS
CHICKEN/SEASONING
- 1 pound boneless skinless chicken breasts, cut into bite size pieces
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground pepper
SAUCE
- 1/2 cup unsalted butter, softened
- 1 teaspoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 2 tablespoons lemon juice
- 1 tablespoon sriracha
- 1/2 cup chicken broth
- 1 pound asparagus, trimmed
- 1 tablespoon Italian parsley, minced (if desired)
Place chicken in a medium bowl and toss with the spices.
In a large skillet, melt half of the butter (1/4 cup) and 1 teaspoon of olive over medium low heat.
Cook the chicken in the butter until cooked, being careful not to burn the butter. Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds. Remove chicken from the pan and set aside.
In the same skillet increase heat to medium and, add the remaining 1 teaspoon minced garlic, then add the chicken broth and deglaze the pan. Add the remaining 1/4 cup butter, lemon juice and sriracha.
Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat.
Garnish with parsley and lemon slices if desired.
