Monthly Archives: January 2017

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Lemon Chicken & Asparagus Foil Packs

Lemon Chicken & Asparagus Foil Packs

Simple lemon chicken & asparagus foil packs are an easy and incredibly delicious 30-minute meal you can either grill, or bake any time of the year.
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Ingredients
  

  • 4 boneless skinless chicken breasts pounded to even thickness OR 6-8 boneless skinless chicken thighs (see note)
  • 1 lb asparagus spears large bundle
  • 1 lemon divided
  • 1 tsp minced garlic
  • 3 tbsp butter melted
  • 1 1/2 tsp Italian seasoning
  • salt and pepper to taste

Instructions
 

  • Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.
  • Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.
  • Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.
  • Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.
  • Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.
  • Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.

Notes

Chicken thighs tend to be smaller than most chicken breasts so if you are going to use thighs, use 1-2 depending on the size of the thigh - for smaller, you'll probably want two in a single foil pack, if they are larger you could get away with using one in a foil pack. Just remember each pack is for one person so you want as much chicken as will fill that person!
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Coconut Cream Pie

Coconut Cream Pie

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Ingredients
  

  • 1 cup sweetened flaked coconut
  • 3 cups Half-And-Half
  • 2 ea Eggs beaten
  • 3/4 cup White Sugar
  • 1/2 cup All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1 9 inch pie shell baked
  • 1 cup frozen whipped topping thawed

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  • In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  • Pour the filling into the pie shell and chill until firm, about 4 hours.
  • Top with whipped topping and with the reserved coconut.