Asparagus

Asparagus and Goat Cheese-Stuffed Chicken

So I cooked dinner. For like the 3rd time in a month. And I felt like it was kind of a big step.

And “I cooked” isn’t code for called to have Chinese/pizza delivered. Because that’s what “I cooked” has meant for the last month.

My dad passed away unexpectedly in February and, well, I lost all motivation to cook. And being the oldest and just the kind of person I am, I jumped in head-first to arrangements and decisions and cleaning and phone calls and to-do lists and everything in the world but being at home and cooking. Because in cooking, I have always found relaxation and peace and quiet.

And I wanted absolutely nothing to do with that. Because the sads come out when there is quiet.

Asparagus and Goat Cheese-Stuffed Chicken

But when the lady behind the Subway counter nearly perfectly recalled all three sandwiches in my order, I thought, you know, it’s really not that hard to throw some sandwiches together at home. And “homemade Subway,” is now how Landry refers to sandwiches. [shrug]

And that coincided with you know, I’m kind of tired of crying and not wearing pants* and sweet Jesus would you look at my eyes!. (*Just kidding. Who needs pants.)

Asparagus and Goat Cheese-Stuffed Chicken

Homemade sandwiches became the gateway dish to Zoodles and Cheese, became more zoodles (because seriously, I. freaking. love. my. Spiralizer), became Asparagus-Stuffed Chicken because asparagus at .98/lb? That’ll get a girl’s attention. And send her running straight to the cheese case for a log of garlic & herb goat cheese.

Asparagus and Goat Cheese-Stuffed Chicken

So we look to find a new normal. One in which I tell Jason daily, “I can’t believe I’m not going to get to argue with my dad again.” Or get to give the life-long Oiler fan, who made sure his 10-yr old daughter knew more about football than most grown men, and hard time “What do you mean you want The Cowboys to win?!”

I hope he found his endless supply of chocolate pie and kolache in heaven – rumor has it that blood glucose levels don’t count up there.

Asparagus and Goat Cheese-Stuffed Chicken

Chicken breasts stuffed with Garlic & Herb goat cheese and fresh asparagus.

Ingredients

  • 3 chicken breasts
  • 4 oz log Garlic & Herb goat cheese
  • 15 spears asparagus (thinner is better)
  • 1 Tbsp Olive oil
  • Salt
  • Pepper

Instructions

  1. Preheat oven to 425.
  2. Pound the chicken breasts thin in a gallon zipper bag.
  3. Season the "bottom" side (the rougher side) with salt and pepper and then spread 1/4 of the goat cheese over the chicken.
  4. Top with 5 asparagus spears and roll up, placing seam-down on a plate, and seasoning the tops with salt and pepper. Repeat with the other 2 chicken breasts. (If you need to, use toothpicks to secure the chicken rolls.)
  5. Heat olive oil in an oven-safe pan (or prepare to transfer them to a baking dish after searing) and place the chicken in the pan seam-up.
  6. Sear for 3 minutes, flip, and then transfer the chicken to the oven to finish cooking, 25-30 minutes.
  7. Let chicken sit for ~10 minutes before slicing into rounds and serving with the remaining goat cheese crumbled over top.

Notes

Yields: 3 generous servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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Goat Cheese & Asparagus Carbonara

So, yeah. I’ve made this twice this in two weeks. And both times, I would’ve happily cage-fought a 12-ft tall land-sharkzilla for the leftovers. (Or a close second, a 6-ft-2 Jason.) Because it’s THAT amazing.

I’m already a carbonara fiend – pasta tossed with a creamy, peppery sauce made with eggs, Parmesan, and bacon. It’s quite possible the best thing to ever happen to pasta. And most dinner plates. But this version takes it one step further.

There’s bacon. Because bacon. And there’s asparagus because I sale-hoard produce like one of those abnormal people on TV. And there’s goat cheese because you name me one thing – ONE THING – that isn’t better with goat cheese.

Goat Cheese & Asparagus Carbonara

The carbonara sauce is already magically creamy. And when the tangy goat cheese melts down into the sauce? Your one-bowl meal is simply tangy, creamy perfection.

PERFECTION.

Goat Cheese and Roasted Asparagus Carbonara

A creamy carbonara with goat cheese and roasted asparagus.

Ingredients

  • For the asparagus:
  • 1 lb asparagus
  • 3 cloves garlic, thinly sliced
  • Olive oil
  • Salt
  • Pepper
  • For the pasta
  • 8 oz linguine
  • 1 tsp olive oil
  • 4 slices thick-cut bacon, diced
  • 1/2 tsp freshly cracked black pepper
  • 2 eggs
  • 1 1/2 cups shredded Parmesan (or ~2.5 oz by weight)
  • ~2.5 oz goat cheese, crumbled (I used half a 5 oz log)

Instructions

  1. Preheat oven to 425.
  2. Place asparagus and garlic on a baking sheet, drizzle with olive oil, salt, and pepper.
  3. Bake for 12-15 minutes and then cut the stalks in half or thirds.
  4. Cook pasta according to package directions.
  5. Heat 1 tsp olive oil in a saute pan over high heat and add the bacon, cooking until almost completely crisped.
  6. Drain off all but ~1 Tbsp of oil, add the black pepper and, when the bacon has completely browned, remove from heat and transfer to a large bowl (big enough for mixing the entire recipe).
  7. Add the eggs and Parmesan to the bowl, then add to the bacon mixture and crumbled goat cheese, stirring to mix well.
  8. Set aside 1 cup of pasta water and then drain the pasta.
  9. Immediately add the hot pasta and a splash or two of the hot pasta water (~2 Tbsp at a time) to the bowl, while stirring vigorously to create a creamy sauce.
  10. Add the asparagus, toss to coat (adding additional water if necessary).
  11. Serve immediately.

Notes

Yields: 4 servings

Adapted from Fettuccine alla Carbonara

Estimated time: 35 minutes

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Goat Cheese & Asparagus Grilled Cheese

Who else went overboard and bought nearly 6lbs of asparagus because it was $.88/lb?

Welcome to the hoarder club!

Who else has eaten roasted asparagus for breakfast, lunch, and dinner pretty much every day?

Welcome to the we-clearly-don’t-understand-hoarding club!

Goat Cheese & Asparagus Grilled Cheese

Cheap asparagus means two things: 1) Spring is just around the corner (and seriously, could it be any slower this year?!) and 2) I probably just justified buying a not-on-the-shopping-list bottle of wine with my new-found savings. Or, you know, three.

Goat Cheese & Asparagus Grilled Cheese

After the pan of Roasted Asparagus with Bacon Vinaigrette disappeared in record time [looks around and whistles], I whipped up second, “plain” pan specifically to use for grilled cheese sandwiches.

And breakfast.

Melty provolone cheese + plus gooey, tangy goat cheese + garlicky, roasted asparagus (+ bacon for Jason’s sandwich because if it’s green and not guacamole it better have bacon and heck, even if it is guacamole, bacon doesn’t hurt) = a pretty darn amazing grilled cheese sandwich.

So go ahead. Celebrate spring’s just-around-the-corner-return with a grilled asparagus & goat cheese sandwich.

Goat Cheese & Asparagus Grilled Cheese

Grilled cheese goes spring with tangy goat cheese and roasted asparagus.

Ingredients

  • For the roasted asparagus:
  • 1 lb asparagus
  • Olive oil
  • 3-4 cloves garlic, thinly sliced
  • Salt
  • Pepper
  • For the grilled cheese:
  • 2 slices bread (this is my favorite sandwich bread)
  • Butter
  • 1 slice provolone cheese
  • Leftover roasted asparagus (don't forget those crunchy garlic slices!)
  • Goat cheese

Instructions

  1. Preheat the oven to 425.
  2. Cut the bottom few inches of the asparagus bundle off and discard.
  3. Spread onto a baking pan, top with garlic slices, salt, pepper, and a generous drizzle of olive oil - shake pan to coat evenly.
  4. Bake for 12-15 minutes (longer if stalks are super thick).
  5. Heat a griddle or pan over medium high.
  6. Lightly butter one side of each slice of bread.
  7. Spread or crumble goat cheese over one unbuttered side of bread.
  8. Top with asparagus (cut in half or thirds to fit your bread) and a slice of provolone.
  9. Top with the other slice of bread and grill until the bread is golden brown and the cheese melts.
  10. Serve warm.

Notes

Yields: 1 sandwich (and plenty of leftover asparagus)

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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