what are we having for dinner?

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July 20, 2015

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Chicken with creamy sun-dried tomato sauce

Chicken with creamy sun-dried tomato sauce

Roasted Garlic Asparagus

Cucumber – Tomato Salad



Chicken with creamy sun-dried tomato sauce (Adapted from damndelicious)

This chicken recipe is just amazingly delicious!  I have shied away from chicken thighs in the past (having never prepared them before) but NO MORE!  They are so flavorful and juicy that I might never go back to boring boneless chicken breasts again! The sun-dried tomato sauce with herbs is simply stunning.  I hope you enjoy it as much as I did!

Photo Credit: Damndelicious

Photo Credit: Damndelicious

8 chicken thighs (I used boneless, skinless thighs, or you COULD use chicken breasts here in a pinch)

Kosher salt and freshly ground black pepper, to taste

3 TBSP unsalted butter, divided

3 cloves garlic, minced

1/4 tsp red pepper flakes

1 cup chicken broth

1/2 cup heavy cream

1/3 cup julienned sun dried tomatoes in olive oil, drained

1/4 cup freshly grated Parmesan

1/4 tsp dried thyme

1/4 tsp dried oregano

1/4 tsp dried basil

1/4 cup basil leaves



Preheat oven to 400 degrees F. Season chicken thighs with salt and pepper, to taste.



Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken and sear on both sides until golden brown, about 2-3 minutes per side. IMG_0092 Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. IMG_0095 IMG_0096 IMG_0098 Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Sprinkle basil over.



Roasted Garlic Asparagus (Adapted from Epicurious)

Photo Credit: Epicurious

Photo Credit: Epicurious

1/2 cup extra-virgin olive oil

8 cloves fresh garlic, minced

1 tsp onion powder

2 TBSP fresh finely chopped parsley

2 lbs thin asparagus, ends trimmed

Coarse sea salt

Freshly ground black pepper IMG_0088 Preheat oven to 400°F. Line a 9×13 pan with parchment paper. Set aside. In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. IMG_0089 Cook for 3 minutes, until the garlic mixture is fragrant but not browned. Spread the asparagus in a single layer on the prepared pan. IMG_0099 Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle the garlic-oil mixture on top of the asparagus. IMG_0100 Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.

Cucumber – Tomato Salad



I found this recipe in a magazine ad somewhere years ago.  It’s pretty basic, but it’s packed with flavor. And it can be made the day before and will be great!

1/2 cup rice vinegar

3 packets of Stevia sweetener (or use 3 TBSP sugar)

3 cups unpeeled hothouse cucumbers, diced

2 cups chopped tomato

1/2 cup red onion

Salt and Pepper to taste



Combine the vinegar and stevia. IMG_0084 Add cucumbers, tomato and onion.  Season to taste with salt and pepper.  Mix well. IMG_0085 Refrigerate, covered, at least 30 minutes before serving.

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