Whatever you fix she will like – just because you tried….

Have chicken & steak kabobs on the grill with your fav veggies mixed in with ( I like onion, mushroom & zuccini on my kabobs)…….

Don’t forget a nice bottle of wine & some simple for desert – although if she’s been gone awhile, you will be her treat!!

This is my favorite chicken recipie. She will be impressed by it, here are a couple of things you could serve with it. Excellent luck

ROASTED ASPARAGUS BUNDLES
INGREDIENTS
1 beat fresh asparagus spears, tough ends trimmed and discarded
4 scallions, root end trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
DIRECTIONS
Preheat oven to 400 degrees F.
Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 summary, until tender. Wrap individual parts of asparagus with scallion to tie into bundles.

GARLIC CHEESE BISCUITS
INGREDIENTS
1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar
1/2 cup water
Garlic Butter:
1/2 stab unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes
DIRECTIONS
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 summary, until the biscuits are firm and beginning to brown. While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

PARMESAN CHICKEN
1 beat boneless and skinless chicken strips
1 tablespoon Dijon mustard
1/2 cup grated Parmesan
2 teaspoons olive oil
1 (8-ounce) can tomato sauce
1 tablespoon fresh lemon juice
1/2 teaspoon chili powder
1/2 teaspoon hot sauce
1/4 teaspoon ground black pepper
DIRECTIONS
To make chicken strips, coat chicken all over with Dijon mustard. Place Parmesan in a shallow dish or plastic bag, add chicken and turn (or shake bag) to coat. Heat olive oil in a large skillet over medium heat. Add chicken and cook 5 summary per side, until cooked through. Meanwhile, in a small saucepan, combine tomato sauce, lemon juice, chili powder, hot sauce, and black pepper. Set pan over medium heat and bring to a simmer. Serve chicken with sauce.

The perfect Roast Chicken…so simple and really tasty. You should do this….that way you are not scrambling nearly the kitchen.

http://www.epicurious.com/recipes/food/views/231348

my favorite simple roast chicken
Other | October 2004

Mon Poulet Rôti

Makes 2 to 4 servings.

by Thomas Keller

Artisan

One 2- to 3-beat farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)

Unsalted butter
Dijon mustard

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not hard, and if you roast chicken often, it’s a excellent technique to feel comfortable with. When you truss a bird, the wings and legs stay accurate to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more gorgeous roasted bird.

Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, brackish, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, place the chicken in the oven. I leave it lonely — I don’t baste it, I don’t add butter; you can if you wish, but I feel this makes steam, which I don’t want. Roast it until it’s done, 50 to 60 summary. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 summary on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could by no means be with you why my brothers always fought over that triangular tip — until one day I got the crispy, juicy stout myself. These are the cook’s rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You’ll start using a knife and fork, but end with your fingers, because it’s so excellent.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, place the chicken in the oven. I leave it lonely — I don’t baste it, I don’t add butter; you can if you wish, but I feel this makes steam, which I don’t want. Roast it until it’s done, 50 to 60 summary. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 summary on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could by no means be with you why my brothers always fought over that triangular tip — until one day I got the crispy, juicy stout myself. These are the cook’s rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You’ll start using a knife and fork, but end with your fingers, because it’s so excellent.