Serving Up {Pasta}: Herbed Chicken Lasagna

One of the tell tell signs that your kids are growing up (at least for my kids) is their willingness to try different foods and enjoy flavors that they used to turn their nose up to.  What a great plug for this recipe to admit that my kids plug their nose and run away when I make it :)  More correctly, they used to plug their nose and run away.  Like I said, they are growing up.

This past month when I made this lasagna, they actually followed their noses into the kitchen asking what smelled so good.  My daughter's exact comment was, "it looks kind of scary (anything that has green in it is deemed scary) but I just have to taste it because it looks so good!"  I was thrilled with her maturity and the best part was that she LIKED IT - even though I think that she didn't want to :)

The only down side to the maturing of the taste buds is that I had to share.  And this is one of those meals that I would rather not share cause it is so stinkin' good that I could probably eat the entire pan myself (not in one sitting).  So whether you have kids with mature taste buds or kids that will turn away, you really can't lose because you will either be the hero for making a fabulous dish that the whole family raves about or you will enjoy the goodness of it and have awesome leftovers for the next week.  Hey, I'm just telling it like it is.

One Year Ago: Chickpea Masala Sandwiches (Doubles)
Two Years Ago: Coconut Syrup

HERBED CHICKEN LASAGNA     
(recipe from Good Things Utah, 2007)
printable version

1 ½ cups sliced fresh mushrooms
1 cup chopped onion
2 Tbs. butter
2 pkgs. Hollandaise sauce (prepared per directions)
½ large pkg. pre-cooked lasagna noodles
1 pound chicken, cooked and cubed
½ Tbs. fresh basil
½ Tbs. fresh oregano
Salt and Pepper
1 (12-ounce) can asparagus tips
1 ½ cups Italian blend or mozzarella cheese
½ cup shredded parmesan

Sauté mushrooms and onion in butter for about 5 minutes.
In a large bowl, mix chicken, basil, oregano, and salt & pepper to taste.  Gently fold in asparagus tips.
Using a 9x9 pan, spread small amount of prepared Hollandaise sauce on bottom.
Make 2 layers as follows: noodles, Hollandaise, chicken mixture, mozzarella and Parmesan.  Repeat for second layer.
If there is any sauce left over, pour it over the second layer of noodles before adding the last of the cheese.
Bake at 350 degrees for 30 minutes.  Let stand 10 minutes before serving.

Serving Up {Vegetables}: Roasted Asparagus

I love spring...when there is so much fresh produce in the markets.  Asparagus is one of those spring delights that I look forward to.  I have always loved asparagus but up until a couple of years ago I didn't make it very often.  Then I discovered roasting it to prepare it, and while it's not nearly as pretty as when it is steamed, it is SO good.  It is not uncommon for me to have roasted asparagus for lunch a couple of times a week when it is in season.  I know you're jealous!  Give it a try and you will be surprised at how easy (and yummy) it is.

ROASTED ASPARAGUS     

printable version

1 bunch of asparagus spears

olive oil

balsamic vinegar (optional)

sea salt

freshly ground pepper

Parmesan cheese

Heat the oven to 425 degrees.

Wash the asparagus and break the tough ends off.  Place on a foil lined baking sheet in a single layer.  Drizzle with olive oil and then balsamic vinegar (or use a balsamic dressing in place of both the oil and vinegar).  Roll the spears around until well coated.  Sprinkle with sea salt and freshly ground pepper.  

Bake for 20-25 minutes until they are tender but still crisp.

Grate fresh Parmesan cheese over the top as soon as they come out of the oven and allow to sit until the cheese melts.