Rosemary Chicken with Roasted Asparagus

I love when Bon Appetit reads my mind! I bought Asparagus at the grocery store on Sunday and have been dying to make roasted Asparagus. Today when this month's magazine arrived, I was thrilled to see a recipe for exactly what I was craving! I modified the recipe a bit and, of course, made it for one. I was very satisfied with my result. The asparagus had crunchy tips which was my favorite!

I served the Asparagus with Roasted Chicken Breast with Rosemary and Tomatoes. I find that keeping the ingredients simple is the best way to make a good meal in short amount of time. The best thing about this dinner was that I could prepare it in 30 mins and the asparagus and the chicken could go in the oven at the same time!

Rosemary Chicken

1 Boneless Skinless Chicken breast

2 Sprigs of fresh Rosemary

2 Tbsp Olive Oil

10 Cherry Tomatoes

Salt and Pepper

- Preheat the oven to 425˚

- Place the Chicken in a small glass dish (or other suitable cooking dish) and Salt and Pepper both sides of the chicken

- Pour the Olive Oil on the chicken and coat both sides.

- Chop the Rosemary and sprinkle over both sides of the chicken. 

- Cut the tomatoes in half and add to the chicken dish.

- Place in the preheated oven and bake for 15 minutes or until done (might vary based on the thickness of the chicken)

Roasted Asparagus

1/2 of a bunch of Asparagus

Olive Oil

Salt and Pepper

Parmesan Cheese

- Preheat the oven to 425˚

- Cut the woody ends off of the Asparagus. I learned today that you can bend the asparagus and it will naturally break at the place where the "good" part turns to the woodier part. 

- Place the Asparagus in a Pyrex cooking dish and drizzle with Olive Oil. Roll the Asparagus around in the dish to fully coat. 

- Salt and Pepper the stalks and then sprinkle a light dusting of Parmesan Cheese on the Asparagus.

- Place in the preheated oven and roast for 15 minutes

- You could sprinkle extra parmesan on the Asparagus when it is finished, but I enjoyed it without.

Fish Fish Fish! Salmon and Swordfish!

Finally back after a few weeks on the road! So glad to be back in my kitchen!

Now that summer is approaching, the fish selection at the grocery store is steadily improving! I went to Metcalfe's yesterday without a shopping list, which is usually very dangerous, but I was able to find a whole bunch of delicious vegetables and fish for my weekly meals. I picked up some Salmon and Swordfish, brussel sprouts (my new LOVE), dill and some other salad fixings and came home on a mission: eat more fish!

Salmon and Swordfish are fairly different types of fish and I hadn't done any research on recipes to try with them, so I just grabbed some fresh dill. Dill, as I have probably mentioned before, is my fave herb and I figured would complement both fish. I cannot wait for the weather to get even nicer so I can start a small little herb garden on my patio. Dill will definitely be in there!

Sunday night, I made the swordfish. I marinated it in oil and lemon with some dill and then grilled it on a cast iron grill on the stove top. I served it with some brussel sprouts and an herb mixed salad and cherry tomatoes! I have had some over-done swordfish, but mine turned out perfectly!

Tonight I made my salmon filet! I used a twist on the other salmon recipe I have shared, and it was delish! I served it with the remaining brussel sprouts and yum yum yum!

It looked just as good as it tasted!

Swordfish with Dill and Lemon
1/3 lb Swordfish steak
4 Tbsp Olive Oil
1 Tbsp Lemon Juice
4 Sprigs of Fresh Dill

- Mix together the Olive Oil and Lemon Juice and pour over the Swordfish and sprinkle with dill and let sit for 10 minutes. Salt and pepper the Swordfish on both sides and flip about 4 times so that both sides are adequately marinated.
- Heat the grill for 4 minutes then place the Swordfish on the grill. Cook for 4 minutes on each side flipping once.
- ENJOY!

I couldn't even wait to eat before I took a picture!

Salmon with Orange Juice and Dill Topping
1/3 lb Salmon Filet
The juice of 2 Oranges
3 Tbsp Olive Oil
2 Tbsp Dill

- Preheat the oven to 425˚
- Salt and pepper the Salmon filet.
- Whisk together the Orange Juice and the Olive Oil and pour over the Salmon then top the salmon with the dill. Let the Salmon rest for about 10 minutes, spooning some of the OJ/OO mixture over the fish every few minutes.
- Roast in the oven for 15 minutes.
- Remove from the oven and spoon some more of the juice over the Salmon before serving.