ASPARAGUS COOKED IN THE MICROWAVE 🥦🥦🥦 Trim tough root ends from asparagus spears, then cut into 2-inch lengths. Place in a microwave-safe bowl with a lid.
Sprinkle asparagus with salt, onion powder.
Pour in a little bit of virgin olive oil.
Cover with lid and microwave on high power for 2 to 3 minutes.
Stir to distribute seasonings.
Cook another 2 to 3 minutes until asparagus is tender.
Stir once more before serving. Voila!
Delicious super easy quick asparagus!
2 202 hours ago
Asparagus, asparagus cream, smoked bacon and pecorino
Seared Prime Filet Mignon 🥩 .
Who doesn’t love a nice steak dinner? As expensive as this 11.5 Oz Prime Filet Mignon would run you at your favorite steakhouse, it’s one of the easiest things you can make at home! Piping hot cast iron skillet, sear both sides for 5 min (without moving). When searing the second side, I’ll throw in some butter and thyme, then tilt the pan and use a spoon to give a nice butter wash. Once done searing, the skillet goes into a 425 degree oven for 2 min (longer if you don’t want medium rare). Let it sit for a few minutes before cutting. Served with a side of sautéed baby bella mushrooms and spanish onion, with some parmesan topped asparagus and a side of sliced avocado. .
When your pee smells like asparagus it’s a minor inconvenience.
Too often we make excuses for not sticking to the healthy habits we know will work.
Even though going to bathroom more when you increase your water intake is a minor inconvenience at times, it’s something that your body should actually be doing.
Even though your thighs might be sore getting out of your chair at work, it’s a sign that your body is changing and getting stronger.
Don’t make minor inconveniences excuses 😃
my new side of choice: this cheesy 🧀🧀asparagus wrapped with prosciutto & parmesan. It’s easy + looks impressive. ⭐️ Seriously all you have to do is take a bundle of asparagus, wrap with prosciutto and drizzle with oil, salt and pepper. Place in the oven at 400 degrees for 20-30 minutes, adding shredded cheese to melt halfway for another 15 min. 🧀🌱 #llindseyeats#thanksgiving#feedfeed#uglydelicious
BALSAMIC CHICKEN WITH ORANGE GLAZE SAUCE 💪🏼😍 Follow👉 @shredded_academy
Recipe By @jessica_gavin ❤️
1cuporange juicejuice from about 4 large oranges
zest of 1 orange
2poundsboneless chicken breastsskinless, thinly sliced or pounded to 3/4-inch thickness
kosher saltfor seasoning
black pepperfreshly cracked, for seasoning
1red pepper1/2-inch dice
1cupbaby tomatoessliced in half
1poundasparagustrimmed, then cut into 2 inch pieces
In a large 10 to 12 inch saute pan add balsamic vinegar, orange juice, and zest. Turn heat to medium high so that it’s bubbling and allow the sauce to reduce until about 1/3 the volume until slightly thickened about 15-17 minutes. Meanwhile make the chicken.
Generously season both sides of the chicken with salt and pepper.
In a separate large pan, heat 1 tablespoon oil over medium-high heat. When oil is hot, add the chicken and brown for 5 minutes, turn over and cook for another 4 to 5 minutes, or until chicken is no longer pink or internal temperature reaches 160°F. Transfer cooked chicken to a clean dish, or add to balsamic sauce once it’s been reduced to 1/3 the original volume. Allow the sauce to continue to thicken and reduce, flipping the chicken to coat several times, until the chicken has been glazed on both sides. Turn off heat and cover to keep warm. Make the vegetables.
In the same pan used to cook the chicken, turn heat to medium and add 1 tablespoon olive oil to a pan. Add garlic and pepper, saute for 1 minute, scraping any brown bits from the pan. Add mushrooms cook for 3 minutes, until tender. Add sliced tomatoes and cook for 1 minute, until slightly softened. Add asparagus and cook for about 3 minutes, or until tender and bright green. Season with salt and pepper and turn off heat.
Season chicken with thyme and basil. Serve with warm with vegetables. Enjoy!
Asparagus-Stuffed Chicken👌😋 @deliciousfoodvideos
Video By @tiphero
3 Boneless Skinless Chicken Breasts (about 1 1/2 pounds )
To taste Kosher Salt
To taste Ground Black Pepper
1 Tablespoon Lemon Zest (Zest of 1 Lemon)
9-12 stalks Fresh Asparagus (depends on how large the stalks of asparagus are)
3/4 Cup Shredded Provolone Cheese (Can substitute with sliced provolone ( 3-6 slices depending on thickness) )
1 1/2 Teaspoons Paprika (Can substitute with smoked paprika)
1 Tablespoon Chopped Fresh Rosemary (Can substitute with 1 teaspoon of dried rosemary)
1 Tablespoon Chopped Fresh Thyme (Can substitute with 1 teaspoon of dried thyme)
2 Tablespoons Unsalted Butter
3 Tablespoons Lemon Juice (Optional) (juice of 1 lemon)
Preheat oven to 400F/200C
Butterfly the chicken breast in half, length-wise, leaving it intact on one side to create a pocket for stuffing. Season the inside of the chicken breast with salt, pepper, and lemon zest. Add 3-4 stalks of asparagus and the provolone cheese in the center of each chicken breast and fold over, to enclose the filling.
Season the outside of the chicken breast with salt, pepper, paprika, and herbs. Rub the seasoning into the chicken breast and set aside.
Heat a large, oven safe pan over medium heat and add the butter. Once hot, sear the chicken until golden brown, about 3 to 5 minutes on each side. Cover the pan with foil, place in the oven, and bake until the chicken is cooked through, about 15-20 minutes. Remove from the oven and allow rest for about a few minutes before serving. If desired, add lemon juice to the chicken juices in the pan and serve as a sauce.
Foodstar Daan Walterbos (@daanvbao) shared a new image on Foodstarz /// Kobe Wagyu M9+, asparagus, artichokes, sorrel, fermented garlic. #kobe#wagyu#asparagus#artichoke#fermented#foodstarz
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12 30395 days ago
👩🏽🍳 Cooking With Oils👩🏽🍳
My husband is OBSESSED with this roasted asparagus recipe that I make! It is so delicious and such a great side dish!
For the full recipe with step by step directions, check out my new blog post “Garlic and Lemon Essential Oil Roasted Asparagus- Cooking with Oils” on Foreveroiled.com! The link is also in my bio 😊
*Tip* If you wanted to save the recipe for later, you can go to my Pinterest & pin it! Pinterest.com/Foreveroiled
6 20210 hours ago
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