Penne with Roasted Aspargus and Balsamic Butter

yield: 6 servings

PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER

PREP TIME: 10 MINS

COOK TIME: 20 MINS

INGREDIENTS:

ROASTED ASPARAGUS:

•  2 pounds fresh asparagus spears (2 bunches)
• 1/2 to 1 tablespoon olive oil
• 1/4 teaspoon coarse, kosher salt
• 1/4 teaspoon freshly ground black pepper

BALSAMIC REDUCTION:

• 1/2 cup balsamic vinegar
• 1 teaspoon light or dark brown sugar
• Pinch of black pepper
• 1/2 teaspoon coarse, kosher salt

PASTA:

• 12 oz penne pasta, regular or whole wheat
• 3 tablespoons butter, cut into pieces 
• 1/3 cup freshly grated Parmesan cheese, plus more for serving

DIRECTIONS:

1. Preheat the oven to 400 degrees F. Cut the asparagus spears into 1-inch pieces. Place the asparagus on a large, rimmed baking sheet and toss with the olive oil, salt and pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
2. While the asparagus roasts, add the vinegar to a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes.
3. Stir in the brown sugar, pepper and salt. Remove from the heat.
4. Cook the penne in a large pot of lightly salted boiling water until al dente (or desired tenderness), according to package directions. Drain the pasta and return to the pot.
5. Add the butter and toss with the pasta until the butter is melted and the pasta is evenly coated.
6. Add the vinegar reduction. Toss to combine well. Add the asparagus and Parmesan; toss. Season to taste with additional salt and pepper, if needed.
7. Serve immediately with extra Parmesan cheese, for serving, if desired.

From: Mels Kitchen Cafe (her recipe calls for 1-2 lbs of asparagus 16 oz pasta, and 4 Tbs butter)

Butternut or Spaghetti Squash in the Instant Pot

• Wash skin
• Cut in fourths, scoop out seeds (can just to halves for spaghetti squash)
• Place on trivet in Instant Pot
• Add 1 c water to the bottom
• Cook manually on high pressure 7 min.
• Let vent naturally for 10 min, then can quick release.

Easy Chicken Cordon Bleu

From Mel's kitchen cafe  DELICIOUS!!! Love love love!

yield: 6 servings

EASY CHICKEN CORDON BLEU

PREP TIME: 15 MINS

COOK TIME: 35-40 MINS

INGREDIENTS:

FOR THE CORDON BLEU:

• 3 large boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets) **then cut in half again to make more individual-sized portions.
• Salt and pepper
• 12 slices deli ham
• 6-8 slices Swiss cheese (6 to 8 ounces)
• 1 cup bread crumbs- panko 
• 2 tablespoons butter, melted

FOR THE PARMESAN-DIJON CREAM SAUCE:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
• 1 tablespoon Dijon mustard (Bavarian is good!)
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup freshly grated Parmesan cheese

OR THIS SAUCE:

• 1 can cream of chicken soup
• ½ c sour cream 
• Juice of 1 lemon (about ⅓ c)

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish with cooking spray set aside.
2. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Lightly sprinkle both sides with salt and pepper.
3. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire piece of chicken is covered with ham and cheese. Toss the bread crumbs with the melted butter and sprinkle the mixture over the top of the chicken.
4. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
5. For the sauce, while the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, and cook for 1-2 minutes. Slowly pour in the milk while whisking quickly to avoid lumps.
6. Stir in the chicken bouillon granules. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
7. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. Season to taste with salt and pepper, if needed.
8. Serve each chicken cordon bleu portion with warm sauce.