Asparagus Chicken Alfredo

One of the challenges I have faced in following the low-carb lifestyle is how to cook Italian dishes with no pasta! Or bread!  This recipe struck me because it had all of my favorites...chicken, asparagus, and alfredo sauce. But the chicken has a creole seasoning which I thought was interesting and it turned out to be a perfect mix with the alfredo. The original recipe was just made for two people so I quadrupled it for our family. And although this is great on it's own, I may make some zucchini noodles and some plain pasta for the kids to help add a bit more to it next time.

Ingredients

4 skinless chicken breasts

2 1/2 Tbs. Tony Chachere's Creole seasoning (I used cajun seasoning)

1/2 cup oil 

12 ounces fresh asparagus (I used two steam bags of frozen)

1 cup- 1 1/2 cups Alfredo Sauce (I used the whole batch of the recipe below)

1/2 cup -1 cup Parmesan 

4 tablespoons chopped Italian parsley 

Instructions 

1. Slice the chicken breast on the diagonal into 1/2 inch thick slices. 

2. Place in a bowl. 

3. Sprinkle the seasoning over the top and mix until the chicken is evenly covered with the seasoning. 4. If possible cover and put in the refrigerator for several hours. If not ­ proceed with recipe. 

5. Heat the oil until it is shimmering. 

6. Add the chicken and saute until it is cooked through. 

7. Pour off any remaining oil. 

8. Gently stir in the asparagus. 

9. Pour the warm sauce over the top and stir gently to cover the chicken and asparagus. 

10. Heat through. 

11. Serve topped with Italian parsley and grated Parmesan 

Alfredo Sauce

• 6 tablespoons unsalted butter
• 1 cup heavy cream
• 1/8 teaspoon freshly grated nutmeg
• Pinch of salt
• 1/2 cup grated Parmesan

1. Slowly melt the butter in a heavy sauce pan. Don't let it boil.
2. Whisk the cream into the melted butter.
3. Bring to a simmer and cook for 1 to 2 minutes. Don't let it boil!
4. Remove from heat and add the nutmeg and salt.
5. Stir in the Parmesan until it's melted and the sauce is smooth and creamy.

Grilled Flank Steak with Chimichurri Sauce

It's the last week of school and I decided to try two new recipes. I know....I'm crazy. But when I saw this one and saw it involved the grill, we had to try it! Just about every cooking show I have seen lately has talked about this chimichurri sauce and I have been meaning to give it a shot. So, tonight we did. And it was sooooo good. The whole package to this meal was good....perfect seasoning for meat along with the sauce. Definitely making this again this summer!

Ingredients:

• 1 1/2 pounds flank steak
• 1 tsp garlic powder
• 3/4 tsp ground cumin
• 1/2 tsp dried oregano
• fresh ground pepper
• 1 1/4 tsp kosher salt

For the Chimichurri Sauce:

• 2 packed tbsp parsley, finely chopped (no stems)
• 2 packed tbsp chopped cilantro
• 2 tbsp red onion, finely chopped
• 1 clove garlic, minced
• 2 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp water
• 1/4 tsp kosher salt
• 1/8 tsp fresh black pepper
• 1/8 tsp crushed red pepper flakes, or more to taste

Directions:

Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.

For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together. (Note: this tastes best when you chop the onions by hand rather than in a food processor, not sure why but trust me)


Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and top with chimichurri sauce.

Recipe: http://www.skinnytaste.com/grilled-flank-steak-with-chimichurri/

Creamy Cucumber Salad

My SIL has passed on to me a love for dill :). I'm always looking for fresh side dishes in the warmer months and this one was instantly a hit. (I did not try the onion, but may do that next time)

Ingredients

• 2 long english cucumbers
• 1/2 cup plain greek yogurt (or sour cream)
• 3 tablespoons mayonnaise or dressing
• 1/4 cup fresh dill , chopped
• 3 tablespoons white vinegar
• 1/2 teaspoon white sugar
• salt to taste
• Optional: 1/3 cup sliced white onion

Instructions

1. Peel the cucumbers and cut in half lengthwise. Scrape out the seeds and slice into 1/4" slices.
2. Combine all dressing ingredients and toss with cucumbers. Refrigerate 1 hour before serving.

http://www.spendwithpennies.com/creamy-cucumber-salad/