Saturday, June 10, 2023

What’s for dinner?Lemon pepper chicken and salmon, grandma’s mac n cheese, and asparagus

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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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

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
  1. Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
  2. Heat the olive oil in a large pan over medium-high heat.
  3. Dredge the chicken breasts in the flour mixture, turning to coat evenly.
  4. Place the chicken in the pan and cook for 5-6 minutes per side or until done.
  5. Remove the chicken from the pan and place on a plate. Cover to keep warm.
  6. Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.
  7. 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.

The mac n cheese

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
  1. Preheat the oven to 350°F. Spray a 9-inch square pan with cooking spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the cheese sauce over the pasta and stir to combine. Pour the pasta in a 9-inch square pan.
  7. In a small bowl, combine bread crumbs with melted butter and stir until combined. Sprinkle the bread crumbs over top of the pasta.
  8. Bake for 25-30 minutes. Allow to cool for 10 minutes and serve warm.

The asparagus

The asparagus is simple. It’s one of those veggies that are perfectly delicious without much help.

Roasted Asparagus

Roasted Asparagus

  • 2 pounds fresh asparagus
  • Good olive oil
  • Kosher salt, plus extra for sprinkling
  • Freshly ground black pepper
  1. Preheat the oven to 400 degrees F.
  2. 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.

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