Oven Roasted Asparagus

These turned out even better than grilled asparagus, and it was so much easier.  The heads were crispy and the stalks were flavorful.  Big hit!

Oven Roasted Asparagus

Ingredients

1 tbsp olive oil
Fresh asparagus stalks, trimmed
Salt and pepper

Directions

Pre-heat oven to 500 degrees.  Place stalks on a rimmed baking sheet and drizzle with olive oil.  Sprinkle with salt and pepper to taste.  Roast in oven for 8-10 minutes.  Enjoy!

Zucchini Saute

As Andrew says, "I want you to cook zucchinis like this every night." They turned out so buttery and garlicky and creamy and delicious, I can't say I blame him.

Zucchini Saute

Ingredients

1 tablespoon olive oil
4 cloves minced garlic
3 large zucchini squash, thinly sliced (use a mandolin slicer)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated fresh Parmesan cheese

Directions

Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.

Original link:
http://www.foodnetwork.com/recipes/trisha-yearwood/zucchini-saute-recipe

Creamy Parmesan Garlic Mushroom Chicken

Here's another super quick dinner recipe. Be careful not to overcook the chicken - thin cuts cook fast!

Creamy Parmesan Garlic Mushroom Chicken

Ingredients

4 boneless, skinless chicken breasts, thinly sliced
2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms
Creamy Parmesan Garlic Sauce:
¼ cup butter
2 garlic cloves, minced
1 tablespoon flour
½ cup chicken broth
1 cup heavy cream or half and half
½ cup grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup spinach, chopped

Directions

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, Parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta is desired.

Original link:
http://therecipecritic.com/2016/06/creamy-parmesan-garlic-mushroom-chicken/