My sister and I decided to make dinner tonight because we were getting tired of Christmas leftovers, but we didn’t want to go out and buy a lot of ingredients. We bought chicken breasts and asparagus, but everything else we already had.
The menu included:
- Quinoa with corn and potatoes
- Baked breaded-asparagus
- Cheese stuffed chicken
- Brie and raspberry crescent rolls
This would have only taken about a half an hour, but there was no top for the skillet so the chicken took forever and we ended up putting it in the oven because it wasn’t cooking. Each part was very basic and ended up tasting really good.
- Put however much quinoa you want in a pot, followed by twice as much water or 1/2 water 1/2 chicken broth (I was hesitant to only use chicken broth because I didn’t know how overwhelming it would be). So I made 2 cups of quinoa so I used 2 cups of water and 2 cups of broth. Mix and boil until quinoa has absorbed all the water (usually about 12 minutes).
- In another pot boil the corn for a few minutes until the kernels are plump.
- While all of this is happening, peel the potato and dice. By the time you finish this, the corn should be ready so take the corn out and dump the potato pieces into the boiling water. Let boil until they can easily be pierced by a fork.
- While potatoes are boiling, take the corn and cut off the kernels and mix in quinoa.
- Mix in potatoes when done.
- Cut off the ends.
- Coat in egg yolk.
- Roll in bread crumbs.
- Bake for 20-30 minutes on 375.
Brie raspberry rolls:
- Unroll dough.
- Spread raspberry jam on dough (a little goes a long way).
- Place a slice of brie on the fat side and roll up into a mini croissant.
- Bake for about 10 minutes at 375 (or until golden brown).
- Slice open chicken and insert wedge of cheese (I always use laughing cow because the flavors are so good and its low calorie, but other cheeses work well too)
- Cook on medium heat, covered until cooked through. Flip every so often to avoid burning.
Then serve, light a candle, and eat as a family.