Everything’s Better Roasted
Feb 28th, 2009 by lane
Tonigt’s Recipe: Roasted Chicken Breasts and Asparagus
Everything’s better roasted. Really, meat, vegetables, you name it. And the process is pretty universal, high heat, drizzle of olive oil, few seasonings, and roast.
So the Cutters Cross spice in this recipe was given to me as a gift back in my working days. I used to belong to a professional group, TEC (they call themselves Vistage now). Our chair gave these as a Christmas gift one year. Anyway, these are great! spices. The steak seasoning is killer, and though I’ve been out for awhile the California Style Garlic Salt is a favorite of mine, too. I’ve always wanted to start a spice business, but life just keeps getting in the way. If you’re looking for a gift for a foodie friend, I highly recommend a box of these spices.
Roasted Chicken and Asparagus
3 chicken split breasts
paprika
kosher salt
fresh ground pepper
olive oil
asparagus
Heat oven to 425. Drizzle chicken breasts with olive oil. Season chicken breasts, with paprika, salt, pepper, and a generous sprinkling of cajun spice. Place chicken in a saute pan and roast in oven about 45 minutes or until chicken reaches 165 internal temp. Occasionally baste chicken with pan juices.
When chicken reaches 165 remove from oven to rest. Reduce oven temp to 400. In another saute pan shake asparagus with 2 tbsps olive oil, kosher salt, and pepper. Roast in oven 8 minutes or 9 if they are thick asparagus.
I also made the Barefoot Contessa’s Brown Rice, Tomatoes and Basil except, I was low on both tomatoes and basil, so I only used four roma tomatoes, and 4 basil leaves. And I didn’t have Texamati rice, so I used regular long grain brown rice. It was delicious. Ina Garten is my hero.
[…] steak seasoning we use is from Cutters Cross, I talked about their Cajun spice here. If you run out and buy it, I do want to note to use it sparingly the first time, it can be […]
[…] briefly about five minutes before addition. The new red potatoes? Also sauteed briefly. Everything’s better roasted? Touché. Everything’s better sauteed. The flavor and freshness melted from this […]