Sometimes the simplest of meals are the best ones. And this meal is about as simple as it gets. Did I make those beautiful raviolis? Hell no. I don’t have time for that sort of thing. What I do have time for is making a quick pasta sauce of sage and butter while the store-bought ravioli boils! To be fair, I’ve been really impressed with the quality of most store-bought fresh pastas. I believe these were actually Walmart brand too which was shocking. Also, this recipe introduced me to a different way of cooking asparagus. I’m not sure why I’d never thought of cooking it with olive oil and salt & pepper on the stove top, but it turned out so good! Much more flavor than steaming and quicker than roasting in the oven! This whole meal really blew my expectations out of the water. I’m going to have to put this on the go-to list for weeknight dinners.
My wonderful father-in-law recently went on an epic fishing trip to Alaska and brought us back some salmon… way better than a crappy t-shirt, eh? I figured this special salmon warranted a deviation from my typical ‘salt-pepper-sear’ method of cooking salmon, so I decided to try this recipe out. It ended up being a fabulously easy way to enjoy my favorite kind of fish.
Originally this recipe called for brussels sprouts which I love, but Seth does not. Also, they were a bit expensive for my taste so I swapped them for asparagus and shortened the initial baking time to 10 minutes. I also subbed thyme for oregano because the fresh stuff wasn’t available to me. This really hit the spot and it’s definitely something I’d make again, even if just for those little pieces of roasted garlic… mmm.
This recipe is a repeat, so you know it’s got to be good! I like that it uses bone-in chicken breasts as they’re a bit cheaper. It also uses asparagus which is in season right now! Yeah! I wouldn’t say this is a quick meal, but it’s not too bad. And the time put in results in a ton of soup! Great for leftovers!