When we were small, our mothers dreaded those whiny-voiced questions at dinner time that made them want to throw the table over and stomp out of the room. You know the questions, because you asked them yourself: "What is that GREEN thing in my food?", "Why can't we just eat cake for dinner?", and "Do I HAVE to eat that?".
Our mothers, thankfully, didn't ever throw the table over. Though they may have stomped from the kitchen a few times, they generally responded to our complaints with a calm, "Just take a courtesy bite." This meant we were to take one bite of the food, to be polite. On occasion, we would realize we actually LIKED the food, but regardless, it was a great policy.
We created this blog because we want to share with you some of our favorite ideas for cooking, gardening, spending time with your kids, and whatever else tickles our fancy. We hope that you will "just take a courtesy bite" and see if these ideas are something that can bless your life. If so, great, and if not, hey, your mama will be proud of you for trying!

Tuesday, February 2, 2010

Parmesan Artichoke Chicken with Roasted Rosemary Reds and Roasted Asparagus

Parmesan Artichoke Chicken
1/2 lb. fresh mushrooms, sliced
2 Tbsp. butter
1 (14 oz.) can chicken broth
4 chicken breasts (3 lbs.)
1 (14 oz.) can artichoke hearts, drained
1/4 cup butter
1/4 cup flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 cup half and half
1/2 cup Parmesan cheese
1/2 tsp. dried rosemary, crushed
Saute mushrooms in 2 Tbsp. butter. Set aside. Cook chicken in chicken broth. Remove from broth and reserve 3/4 cup broth. Arrange chicken in casserole dish (I usually break up chicken into smaller pieces). Top with artichoke hearts. Set aside. Melt 1/4 cup butter. Stir in flour, salt, and pepper until smooth. Gradually stir in 3/4 cup chicken broth and light cream. Stir continually as mixture boils and thickens. Blend in Parmesan cheese and rosemary. Pour over artichokes, covering them. Sprinkle mushrooms on top. Bake at 325 for 30 minutes.

Roasted Rosemary Reds
6-8 medium red potatoes
1-2 Tbsp olive oil
1 tsp. dried rosemary
1 tsp. salt

Wash potatoes and cut into wedges. Toss in olive oil, rosemary, and salt. Roast at 325 for 55 minutes, turning once. Or for faster cook time, roast at 450 for 35 minutes.

Roasted Asparagus
1 bunch fresh asparagus
1-2 Tbsp olive oil

Trim bottoms off asparagus. Cut into thirds and toss in olive oil. Roast at 450 for 15 minutes, or until tender.
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