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Debi's Hot DishesFresh Rhubarb and Asparagus |
Every spring when I was a child, I would look forward to picking the fresh tender asparagus spears and rhubarb with my grandmother.
My grandmother had wild asparagus patches growing in her yard as well as a large rhubarb patch. She always spoke of how important it was to eat a balanced meal-maybe that's why she lived to be 95 years old. Her good advice has been engrained in my head; I think my grandma would be so proud, as I have included all of the food groups in the recipes below.
Oh, and grandma she said you always have to have something sweet after dinner.
Grilled Balsamic Chicken Asparagus and Cheese
4 skinless boneless chicken breast halves, can be frozen
1/2 lb fresh asparagus spears
4 slices of provolone cheese
4 T parmesan cheese, freshly grated
4 T balsamic vinegar
Preheat grill on mediumhigh heat. Chicken breast can be grilled frozen or thawed. Pour 1 T balsamic vinegar over each chicken breast and grill until no longer pink, but still moist (about 5 minutes each side). Snap sliced end off of asparagus and place in microwave casserole dish; and add about 1/2 cup water in bottom and cover.
Steam for 4 minutes. Place on top of chicken for the last 1 minute of cooking and place a slice of provolone on top. As soon as provolone starts to melt, remove from grill and serve, passing the parmesan cheese for topping. Serves 4.
Asparagus-Orange-Chicken Mojo Salad
4 skinless boneless chicken breast halves, can be frozen
1/2 cup orange juice
1/3 cup lime juice, freshly squeezed
1/4 cup rice vinegar
2 T garlic, minced
1 T fresh mint, chopped
1 tsp dried oregano
1 tsp ground ginger
1/2 tsp each sea salt and pepper
1/4 cup extra-virgin olive oil +2 T for drizzling.
3 fresh oranges, peeled and sectioned
1 bunch of medium asparagus, tough ends snapped off 1/3 cup feta cheese crumbles
1 tomato, cubed
10 cups of mixed salad greens, including spinach leaves
Whisk orange juice, lime juice, vinegar, garlic, mint, oregano, ginger, salt and pepper into a bowl. Pour half of mixture into a large gallon-sized zipper bag; add chicken and refrigerate 30 minutes to overnight. Add 1/4 cup of olive oil to remaining mixture and set aside for dressing. Preheat grill to medium high heat; add chicken and grill 4-6 minutes each side.
Remove, let cool and slice. Add asparagus spears to grill perpendicular to rack or on grill tray so spears don't fall through. Drizzle with olive oil, salt and pepper, grill about 3-5 minutes or until cooked through. In large bowl, add greens, oranges, feta cheese, tomatoes, chicken, asparagus and add dressing, toss and serve. Serves 4-6.
Rhubarb Cake
1 pkg of yellow cake mix (can use low-fat or low-sugar)
2 cup rhubarb, cut into small chunks
1/2 cup Splenda®
1/2 small container of lite Cool Whip
1/2 cup sugar and cinnamon mixture (can be prepared with Splenda®)
1/2 cup walnuts, chopped
Make cake according to directions on box. In small bowl, mix rhubarb with Splenda® or sugar, toss well. Fold rhubarb into cake mix and add walnuts. Spray 9 x 13 pan with non-stick spray and put prepared mix into the pan.
Sprinkle sugar cinnamon mixture on top and bake for recommended amount of time on package, for approximately 30 minutes at 350 degrees or until toothpick comes clean. Cool and serve with dollop of cool whip on individual pieces.
Readers may e-mail Debi at starbritestables@msn.com.