Asian Asparagus

This is another side dish that I like to turn into my main meal. The fresh asparagus of the season is just so good.

Asian Asparagus 

1 bunch asparagus
1 tsp minced garlic
1 tbsp Olive-N-Grape Toasted Sesame Garlic Ginger Oil
1 tbsp Olive-N-Grape Garlic Cilantro Balsamic
1 tsp sesame seeds, black and white mixed
Few pinches Bonito flakes
     or, 1 tsp fish sauce

Trim the woody ends off the asparagus and cut into bite sized pieces on the angle.

Heat the sesame oil over medium heat and add the garlic. Saute for 30 seconds and add the asparagus. Season with the bonito flakes. Cook stirring often, until fork tender and bright green, 5-7 minutes.

While still on the heat, sprinkle on the balsamic and sesame seeds. Toss to coat quickly and remove from the heat.

Roasted Grape Tomatoes

These are great as a side dish, but I love to save them to use on sandwiches or to toss with pasta! I often double of triple this just because I love them so much. Will last around a week in the fridge.

Roasted Grape Tomatoes

1 pint grape tomatoes
2 tbsp Olive-N-Grape Greek Seasoning Olive Oil or
     Olive-N-Grape Oregano Olive Oil & a squeeze of Lemon Juice
2 tbsp Olive-N-Grape Fig Baslsamic

Preheat the oven to 350°. Halve the tomatoes and place in a large bowl. Sprinkle with the olive oil and stir well to coat.

Turn the tomatoes out into a baking dish large enough to spread them out in a single layer.

Place on a lower shelf in the oven and roast for 30-40 minutes, stirring once, halfway through.

Drizzle the balsamic over and return to the oven for 5 minutes.

Chicken Marsala

I love eating out. But it can get pricey, so I've learned to make tons of stuff at home. I don't always make it like a restaurant would, but you can usually recognize what it was supposed to be! 

Chicken Marsala is a restaurant favorite. I don't always dredge the chicken in the flour at home, but it does give it that nice crust. I included the leftovers recipe as well. Simple, but fun. 

Chicken Marsala

Ingredients
1/2 cup all-purpose flour

1 tbsp favorite spice blend, Prime Rub or Original are best
1 lb thin sliced chicken, cut into strips
4 tbsp Olive-N-Grape Porcini olive oil, divided
2 tablespoons butter
3 cups sliced mushrooms
3/4 cup Marsala wine
1/2 cup chicken broth
Salt and freshly ground black pepper

Directions
In a shallow bowl or plate combine the flour and spies and stir to combine thoroughly. Dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat 2 tablespoons of oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.

Add 1 tablespoon of the remaining olive oil to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges. Add the wine and bring to a boil, scraping to remove any bits from the bottom of the pan.

When the wine has reduced by half, add the chicken broth and cook another 2-3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.

Add salt and pepper, to taste and serve immediately.

Leftover Chicken Marsala Salad

My favorite leftovers. Chop the chicken into bite sized pieces and serve on top of greens with extra sauce for dressing. Delicious.