Monday, June 10, 2013

Lemon Basil Chicken and Sautéed Asparagus

It was one of those days when I didn't know what to cook.  I had chicken thighs but I was bored with BBQ chicken.  I am was bored (and didn't have the ingredients for) these Asian Chicken Thighs.  Even though they are so good it's illegal.  So I looked at what I did have in the fridge and found some recipes and whipped up this Lemon Basil Chicken.  I mostly did this because I LOVE BASIL in anything.  I also had some lemons I needed to use up.  So here is the basic recipe.  What I ended up doing was taking a few recipes and combining elements.  We also had paid a visit to bishops orchards where we found some fresh seasonal Asparagus.  So I used the lemon there too.  Lemon is so fresh and yummy!

So here are the two recipes for your enjoyment!

Lemon Basil Chicken

4 bone-in Chicken Thighs (use whatever you want Thighs, breasts, drumsticks)

3 tablespoon fresh basil chopped
juice of 2 lemons (or 1/3 cup of fresh lemon juice)
1 TBSP olive oil or oil of choice (I used Avocado oil)
4 cloves chopped garlic

1. I put all of the ingredients (except the chicken) in a blender and whipped that sucker into frenzy.

2. I added everything into a ziplock baggie and coated the chicken nice and good.  This goes into the fridge for a few hours to let the flavors get happy.

3. I covered a baking sheet with some tin foil (IMPORTANT your baking sheet will get all messy if you don't.) I also put the pieces on a wire rack on the baking sheet.  I baked these pieces for about 50 min at 475 degrees.  Half-way through turn them over.  At the end they should be nice a golden.  The meat should be 165 when done.


Sautéed Asparagus
1 big ole bunch of asparagus trimmed
a little lemon juice
olive oil
garlic powder (or chopped fresh garlic)
pepper to taste

1. So I basically trimmed up the asparagus by finding the place near the bottom where it snaps (although I just snap them myself) I then cut those into thirds so I could fit them all in the pan
2. Add the oil and butter to the pan and let the butter melt.  Maybe mediumish heat works so you don't burn the oil or butter.
3. Toss the Asparagus into the pan and coat with the liquid.  
4. add the garlic powder (I would add the fresh garlic before the Asparagus and let that flavor get into the oil.
5. Let this set for a min or two stir every once in a while.
6.  Add about 2 TSBP of lemon juice to this and toss.  Let it set for a moment.  If you have a splash guard or cover.  Cover the pan for a min or two
7. Stir it a little and add the S and P to taste.

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