Recipe(tried): Cuban Skillet Browned Chicken, Asparagus with Bernaise Sauce,Tomatoes Caprese Salad

Good Morning Everyone!

And a beautiful morning it is, the kind you want to take a book with you and a blanket and spread it under a tree and read the afternoon away!

This evening for dinner we will enjoy Cuban Skillet Browned Chicken, Asparagus with Bernaise Sauce, and Tomato Caprese Salad.

I have been checking the flyers that the supermarket sends out and I'm happy to see they have salmon, shrimp, shark, chuck roast and pork on sale for next week. I usually plan our meals around the specials since everything is soooo expensive these days. Have you all noticed how expensive produce is lately? Where are they buying it....

This weekend I will be busy clearing out all the browned and dead limbs from bushes and ornamentals and getting the garden ready for Spring. The oregano and tarragon are the only survivors in my herb garden. As a matter of fact, that oregano thrived in the cold weather!

Happy Cooking! Gina

Cuban Skillet Chicken
serves 2

2 boneless, skinless chicken breasts
1 sour oranges or 1/2 cup orange juice mixed with 1/2 cup lemon juice
1/2 tsp. salt
1/2 tsp. black pepper
2 garlic cloves, pressed
1 tsp. ground coriander
1 tsp. dried cilantro
2 Tbsp. olive oil
1 onion, thinly sliced

Use a plastic container with a lid so that the chicken can be marinated for at least 4 hours in refrigerator.

Put chicken in container, drizzle oil over to coat, pour juice over, add garlic and all other ingredients and toss lightly to cover completely. Cover with lid and let marinade.

In a skillet with a little bit of olive oil, put chicken in to brown with marinade, cook over med heat for about 10 mts. Put onion slices in and cook til nicely browned. Cover with a lid and watch chicken does not burn. Delicious and tasty.

Asparagus with Bernaise Sauce
serves 4

20 stalks of asparagus
salt and pepper to taste
1 packet of Knorr Bearnaise Sauce

Trim stalks of asparagus and blanch in a skillet with 1 inch of boiling water for 3 mts. Meanwhile prepare bernaise sauce acording to packet instructions.
Check to see that asparagus is done to your liking. Drain. Pour sauce over asparagus and serve.

Tomatoes Caprese Salad

2 ripe red tomatoes
4 basil leaves, cut in long strips
1 ball buffalo mozzarella cheese
olive oil and balsamic vinegar
salt and pepper

Slice tomatoes and slice mozzarella. Layer alternately and sprinkle the basil over. Sprinkel with olive oil, vinegar, salt and pepper and let stand at room temperature for 1 hour covered.