Fast food at home!

This meal came together really fast because Charlotte helped me get it all prepped and ready to go. I roasted some cauliflower and broccoli earlier in the day. We had great plans to cook healthy all week but doctor appointments kept getting in the way!

To roast the broccoli and cauliflower, I just used the florets from a head of each. I did 3 batches one at a time but could have done 2 at a time without a problem. Preheat oven to 325 degrees. Put the florets in a bowl and drizzle oil over, tossing as you work with salt and pepper. Do this until all florets have a little oil on them. Scatter on a baking sheet but don't crowd the pan or they won't get toasted. Roast for 10 minutes and then turn florets over and roast for 10 minutes more. Serve it up!

Creamy Orzo with Asparagus & Parmesan
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Recipe By: Sugar & Spice by Celeste

Summary:

5.2014 - Dinner in Rochester. Served with Chicken Piccata

Ingredients:

1 cup orzo
1 cup asparagus, cut into 1 inch pieces
1 tablespoon butter or margarine
1/4 to 1/2 cup cream
1/4 cup grated parmesan cheese
Salt & Pepper, to taste

Directions:

1. Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes.

2. After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!).

3. Once the orzo and asaparagus are cooked and tender, drain and return to the pot.

4. Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency.

5. Season with salt and pepper.

Chicken Piccata
Recipe By: Giada De Laurentiis
Serving Size: 4

Ingredients:

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley (I don't think this adds anything), chopped

Directions:

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

3. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.