Eatables

This low carb chicken dish was actually an experimental recipe I got from my mother-in-law. I made it for my brother and his girlfriend last week. Everyone seemed to like the dish. Bacon and ranch are two of my favourite ingredients for sandwiches, wraps, and salads, so I thought I would try it out on the ever versatile chicken dinner dish. It was delicious! I served this dish with asparagus, rice, and a southwestern style dinner salad (for the non-asparagus lover).

Prep: 10 minutes
Bake: 60 minutes
Makes: 4 servings

Ingredients

• 4 boneless chicken breasts
• 1 package of dry ranch dressing
• 3-4 slices of bacon
• 1 cup of shredded cheddar cheese
• Salt and pepper to taste

Steps

1. Preheat oven to 350 degrees.
2. Place chicken breasts in bottom of lightly greased casserole dish. Sprinkle dry dressing mix on top. Lay bacon across, and top with cheese.
3. over with foil and bake at 350 degrees for 45 minutes.
4. Remove foil and bake for an additional 15 min.

My husband and I just love eating fresh asparagus! But how do you know what fresh asparagus looks like? Fresh asparagus should be firm and green with tightly closed blueish tips . If you are not going to eat the asparagus right away, you should tightly wrap a damp paper towel around the stocks and store in a plastic bag. Obviously, the sooner you eat the asparagus the better and fresher the taste.

According to Prevention Magazine, a half-cup of asparagus (about five spears) has more than double the total dietary fiber of red cabbage, more folic acid than 3 oranges, plus vitamin C, and is a significant source of B vitamins. So not only does it have a delicious flavour, it’s also good for you.

Prep: 5 minutes
Bake: 15 minutes
Makes: 4 servings

Ingredients

• 1 pound asparagus (or about 20 spears)
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme (or 1 teaspoon chopped, fresh thyme)
• 1/2 teaspoon of salt
• Dash of pepper
• Squeeze of lemon juice

Steps

1. Preheat oven to 450 degrees. Break (or snip) the base of each asparagus stock and either throw away or save later for soup.
2. Pour ingredients into a one gallon storage bag and add asparagus. Make sure each piece is coated with the olive oil mix.
3. Place asparagus on tin foil covered, shallow baking pan/dish. Spead out in a single layer.
4. Roast in the oven at 450 degrees for about 15 minutes (or until tender).

I am traveling to Franklin, MA (about forty miles from Boston) with my husband for a business trip during the last week of February. I am quite excited to try out new restaurants and see new places! Does anyone have any recommendations of places we should check out?

These soft cookies are always a fun, sugary hit! I whipped up a batch while some of our friends were over. Not only are they tasty, but also fun to decorate and pretty to look at. Enjoy :)

Prep: 15 minutes
Bake: 8-10 minutes
Makes: 2-3 dozen

Ingredients
Cookie Dough

• 1 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 cup butter, softened
• 3 cups confectioners’ sugar
• 1 teaspoon almond extract
• 2 tablespoons hot water
• Food colouring (optional)
• Sprinkles (optional)

Steps
Cookie Dough

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla and almost extract.
3. In a separate bowl, combine the flour, baking soda, salt and nutmeg; gradually add to creamed mixture.
4. Roll into two inch balls and put unto lightly greased baking sheets.
5. Bake for 8-10 minutes or until light brown.

Frosting

1. In medium mixing bowl, combine the butter, confectioners’ sugar, almond extract and enough water to achieve desired consistency.
2. I put about four drops of red food colouring in the frosting mix. I also added some festive red coloured sugar on top. You could mix and match colours; have fun with it!

Credit! This recipe is adapted from The Taste of Home Cookbook.

Yay! Eatables has been featured on In the Bloglight! :D