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Baked chicken has become a specialty of mine. I don’t want to claim to have perfected it, but I haven’t baked a bad chicken in a long while. I usually go with my instincts based on the size of the chicken breasts. If they are large, and I need to cook them fast, then I will split them like  a butterfly chop and bake them somewhere between 400 – 425 for about 45 minutes. For my cooking method the important thing is to just stay near the food and keep an eye on it.

I have a previous blog post about the zucchini log that you should check out if your interested in that. The asparagus was new to me. I’ve cooked it before, but never correctly. I usually overcook it. This time I quickly at a high boil par-boiled it and then drained the water and continued to simmer it in the pain with olive oil, lemon zest and a salt. AWESOME. I will have to do it again. Although, none of the kids are big fans of the stuff no matter how perfectly prepared.