Chicken & Aspargus

Tonight, we had a wonderful chicken and asparagus recipe from Paula Deen. Jason loves her (see below). This meal is really good comfort food, but you don't have to feel guilty eating it because of the asparagus (that's how we justify it). Here's Jason, Judy, and Paula in Tunica last spring.

Chicken & Asparagus

4 boneless chicken breast halves

1 bunch of asparagus

1 can cream of chicken soup

1/2 cup of sour cream

Zest of half a lemon

1 teaspoon of lemon juice

1 cup of cheddar cheese

1. Brown the chicken in olive oil

2. Break the asparagus to tear off the tough end piece

3. Arrange asparagus in a greased 9x13 baking dish

4. In a separate bowl, combine sour cream, soup, lemon juice, lemon zest, and salt/pepper

5. Cut up chicken and place over asparagus

6. Top with soup mixture

7. Bake at 375 degrees for 40 minutes

8. Sprinkle with cheddar cheese and let sit for 5 minutes while cheese melts

We served this over rice.....for that, we just made minute rice. While the rice was cooling, we chopped up a few green onions in the rice and it tasted great. It also looks fancy when you have little bits of green on top of your food.

Breakfast Supper

I asked Jason if he wanted Breakfast Supper tonight. He said, "nah, I'll just eat a bowl of Cap'n Crunch." I rolled my eyes and told him that we could have bacon and he quickly changed his mind.

Tonight's dinner was inspired by my favorite tv chef -- The Barefoot Contessa (Ina Garten). I watched her earlier this week make a breakfast of roasted asparagus and scrambled eggs, so tonight I decided to give it a try. Asparagus is one of the few green things that Jason will eat - he actually loves it.


The full dinner consisted of bacon, toast, hashbrowns, asparagus and scrambled eggs.




Barefoot Contessa's Roasted Asparagus and Scrambled Eggs
1 bunch asparagus, ends chopped off
Olive Oil
Salt & Pepper


4-6 eggs
Splash of milk (or half-n-half)


1. Drizzle olive oil, salt, and pepper over asparagus
2. Bake at 375 degrees for 15-20 minutes
3. Add milk to eggs and scramble