Tuesday, September 25, 2007

Garlic Butter Sauce

I was searching through Allrecipes online looking for a butter garlic sauce. Someone had adapted another recipe and came up with this one. It was awesome and sooooo simple. I hope you try it and enjoy!

1/3 cup butter
1 1/2 cup milk
1 tablespoon flour
4 cloves garlic, crushed
1/4 tsp. dried basil
2 tsp. dried oregano
salt and pepper to taste

In a small sauce pan melt butter, add garlic and saute until cooked. Whisk flour into milk. Add milk and flour mixture into butter. Add dried oregano and dried basil and stir until heated through and slightly thicker. Mixture will still be thin though. Toss with a pound of pasta.

Saturday, September 1, 2007

Roast Chicken with Potatoes, Lemon and Asparagus

Serves 4, Prep Time 10 minutes, Total Time: 1 hour 10 minutes

1 1/2 lbs. new potatoes, washed and cut in halves
3 Tbsp b utter, cut into small pieces
coarse sea salt and ground pepper
1 1/2 lbs chicken breasts, cut in halves or thirds (marinade for at least a couple of hours)
1 bunch asparagus, trimmed and cut into 2 inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

Chicken Marinade:
1/2 cup lemon juice, 1/4 cup oil, 1 Tbsp sugar, 1 Tbsp cider vinegar, 2 tsp salt, 1 clove minced

Preheat oven to 475 degrees. Place potaotes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 minutes.

Place chicken on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.

Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 10-15 minutes. Serve chicken, vegetables and lemon drizzled with pan juices.