Tuesday, February 7, 2017

Desserts and Drinks

Last Valentine's Recipe Post

Easiest Berry Cake
Slice a store-bought angel food cake and top with berries and Raspberry Balsamic drizzle. Sprinkle with powdered sugar and it's perfect.

Balsamic Bellini
In every glass, a splash of White Peach Balsamic and some raspberries.
Add a generous portion of prosecco for the adults, and sparkling grape juice for everyone else.

Monday, February 6, 2017

Rosemary Raspberry Chicken

This is the rest of the Valentine's Chicken dish I promised from yesterday. Rosemary and berries are some of my favorite things to put together. The bright fruit flavors and the clean herbs balance each other out and combine for a savory treat. Desserts tomorrow!

Rosemary Raspberry Chicken

8 boneless chicken breast halves (about 2pounds)
2 tbsp Rosemary Olive Oil
1 small onion, sliced finely
2 tbsp Raspberry Balsamic
1 tbsp fresh rosemary, chopped
Marsala Rosemary Sea Salt
Thinly sliced almonds (optional)

Heat the oven to 400°F. In a large bowl, toss the oil with the onion slices and the chicken so they are evenly covered. Spread out into a large casserole pan in an even layer. Sprinkle with the sea salt and chopped rosemary.

Bake 25 minutes uncovered, or until the chicken is no longer pink at the thickest part. Brush the chicken and onions with the Raspberry Balsamic and the almonds and return to the oven for 5 minutes.

Garnish as desired with a few sprigs of rosemary and raspberries as desired.

Sunday, February 5, 2017

Crisp Roasted Asparagus

This is a two part recipe. I made this as part of a Valentine's meal, but wanted the Asparagus to have its own post.

I really love crispy asparagus, so I make these quite often. You can use almost any oil and salt that you have on hand. The Rosemary oil I used here is a tie into the chicken recipe that will post tomorrow.

Happy early Valentine's Day!

Crispy Asparagus

1 bunch asparagus
1 tbsp Rosemary Olive Oil
Sea salt, to taste

Heat the oven to 400°F.

Cut off the woody ends of the asparagus and lay the spears in a single layer on a baking sheet. Drizzle the oil over top and turn to coat. Sprinkle with the sea salt.

Roast for 18-20 minutes until lightly browned. If you like them crispy like I do however, at about 15 minutes, give them a flip, and continue roasting about 10-15 minutes more. I like them almost burnt and crunchy. But I know not everyone does, so watch them carefully.