The chicken and the salmon
My husband has started to boycott eating fish with me and I just love it. On top of that, our son won’t eat the fish and he has become picky about his chicken. So, I end up making three different variations of one dinner. For this meal, I made my husband the following lemon pepper chicken recipe, I made the same recipe for myself only with salmon instead of chicken and our son has chicken nuggets. Whew!
Lemon Pepper Chicken
- 4 thin-cut boneless skinless chicken breasts
- 1/3 cup all-purpose flour
- 1 tablespoon lemon pepper seasoning or more to taste
- salt to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons lemon juice
- 1 tablespoon chopped parsley
- Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
- Heat the olive oil in a large pan over medium-high heat.
- Dredge the chicken breasts in the flour mixture, turning to coat evenly.
- Place the chicken in the pan and cook for 5-6 minutes per side or until done.
- Remove the chicken from the pan and place on a plate. Cover to keep warm.
- Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.
- Spoon the sauce over the chicken. Sprinkle with parsley and serve.
The mac n cheese
My grandmother passed this weekend and it has been tremendously difficult for me and my family. I couldn’t believe it when I found this recipe! My grandma was known for many things, one of them being her mac n cheese! This seemed to be so close to her recipe that I just had to use it.
Grandma’s Baked Mac And Cheese
- 3 cups uncooked shell pasta
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups of milk
- 12 ounces sharp white cheddar cheese, cubed
- 1 teaspoon salt
- 1 teaspoon pepper
For the topping:
- 2/3 cup panko bread crumb
- 2 tablespoons butter, melted
- Preheat the oven to 350°F. Spray a 9-inch square pan with cooking spray. Set aside.
- Boil 3 cups of water in a large pot over high heat. Once boiling, add the uncooked pasta and cook until al dente, approximately 10-12 minutes. Drain the pasta and set aside.
- In a large saucepan, melt the butter over medium heat. Once melted, sprinkle the flour over top and whisk to combine. The mixture will be thick.
- Continue cooking over medium heat until the roux thins out. Next, slowly whisk in the milk, continuing to whisk until smooth. Boil until thick and bubbly.
- Finally, whisk in the salt & pepper and start adding the cubes of cheese, whisking into the roux. Continue stirring until all the cheese is melted.
- Pour the cheese sauce over the pasta and stir to combine. Pour the pasta in a 9-inch square pan.
- In a small bowl, combine bread crumbs with melted butter and stir until combined. Sprinkle the bread crumbs over top of the pasta.
- Bake for 25-30 minutes. Allow to cool for 10 minutes and serve warm.
The asparagus is simple. It’s one of those veggies that are perfectly delicious without much help.
- 2 pounds fresh asparagus
- Good olive oil
- Kosher salt, plus extra for sprinkling
- Freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.