I noticed that there’s a lot of fresh asparagus at the grocery story so I decided to share a recipe to take advantage of that. I know you’ll love this recipe (assuming you like chicken and asparagus!). This recipe from Creme de la Crumb is super easy because it doesn’t involve a lot of prep work. I was skeptical before making it for the first time. It uses dried herbs and I’ve always thought fresh herbs are best. Ignore that piece of advice for this recipe and carry on.
Gather your ingredients. Mince some garlic. Measure out your herbs of dried basil, oregano, and thyme (or use a short cut: Italian seasonings!) Don’t forget some onion powder. Trim the asparagus so the woody stems are gone. I usually trim an inch or so. I have no idea if I’m being wasteful or not, but it seems to work.
Season your chicken thighs with salt and pepper. You can also use chicken breasts, but I prefer thighs because they are cheaper and more flavorful. If you do use chicken breasts, pound them until they are an even 1/2 inch thickness.
Melt butter in a large pan. I like using a cast iron skillet, but any skillet or pan will do. After melting the butter, throw in your garlic and seasonings. Cook it for a minute or so. You want to smell the garlic.
Lower the heat and add the chicken. Cook it until it’s almost cooked through. Move the chicken over and throw in some more butter. Sorry, but this dish is not low-fat. But it is low carb. Switch diets depending on what you follow.
Add the asparagus sprinkled with some salt and pepper. Cook it until tender (and not a second more!) and chicken is cooked through.
And that is it. You can serve it with your favorite carb or as is. It’s fresh and delicious. The herbs create a crust on the chicken that is out of this world. They also coat the asparagus. Did I mention how easy it is to make?
Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a skillet over medium-high heat. Stir in garlic and herbs. Cook another minute until the garlic is fragrant.
Reduce heat to medium, add chicken to pan, and cook for 6 minutes, then flip and cook another 5 minutes. Chicken should be nearly, but not completely cooked through.
Scoot the chicken over to the side and add remaining 1 tablespoon butter to the empty portion of the pan. After the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 6 minutes until tender and chicken is completely cooked through.
Serve immediately garnished with freshly cracked black pepper.
In place of the dried basil, oregano, and thyme, use 1 1/2 teaspoons of dried Italian seasoning.
I don’t know about you, but when it’s cold and rainy (or snowy, depending on where you are), I want soup. Today I’m sharing with you one of my favorite soups, Chicken Tortilla Soup. There are a lot of recipes out there, but this is my latest favorite. It comes from a Pinch of Yum. My version is a little different, but feel free to go with the original.
First, cut up the chicken thighs into bite sized pieces, season it with salt and pepper, sear it in a pot with some heated olive oil, and set aside. The recipe doesn’t call for this, but I think it’s important. It ensures the chicken is cooked through plus that searing adds color and flavor. You can skip this and throw it in raw if you like. But let me warn you. The original recipes calls you to throw the thighs in whole, remove them, and then chop it up after cooked. Can I say what a mess this makes? My way is better. You’re welcome.
Next, saute your onions, jalapeno, and seasonings. I don’t have Mexican oregano so I used your standard oregano. Also, if you’re not into spicy foods, you’ll still be fine with this recipe. It passed the spicy test in my family and that’s a very low bar. Don’t be scared of that jalapeno. It’s really not as spicy as you think. Cumin and chili powder are mild too. They just add flavor instead of burning your tongue.
When you’re done, it should look like this:
Add the tomatoes, broth, and (cooked or not) chicken, and some salt. Bring to a boil and then simmer it for a bit, about 10-15 minutes. Add the beans and more broth if you like a soupier soup, like me. Once it’s hot, scoop it into bowls and top with all the goodies you’d usually would with tacos plus some tortilla chips. Ta-da! Dinner!