Breakfast of Roasted Asparagus with Hard-Boiled Egg

This morning when I thought of what greens I had in the fridge that I could eat for breakfast, Asparagus came to mind.  I decided to roast asparagus and hard boiled a few eggs for everyone.

Simply put.  It was easy to turn the oven on, let it preheat and twenty minutes later, here is what I ate for breakfast.

The What's:

Fresh Asparagus, as many as needed
Fresh Eggs, as many as needed
EVOO
Parmesan Cheese, or any hard white cheese that you prefer (optional)
Kosher Salt, to your preference
Pepper, to your preference

The How's:

Heat oven to 350.  Place asparagus, on parchment covered cookie sheets, in a single layer.  Drizzle EVOO over them lightly.  Roast these for 20 minutes, 15 prefer if you a crunchy asparagus.  Peel eggs that have been boiled for 10 minutes and remove asparagus from the oven.  Layer asparagus on plate, crumble hard boiled egg over asparagus, sprinkle salt and pepper to taste and top with a small amount of freshly shredded cheese.  Enjoy.

Plain Kale Chips

Today, I am sharing an easy and tasty recipe that you can kill in a good way, or a bad way depending on how well you follow directions.  These are a good match to a plain potato chip that is thinly sliced.  No doubt, they have got to be a better choice.  Create an option for yourself and your family.

This recipe can be found here.  What I want to share with you today, my the technique I used.  My husband and one of my daughters also enjoyed these as well.  A lot.  

Homemade Kale ChipsThe What's:

1 bunch kale, rinsed, thoroughly dried, and chopped (remove thick stems, or not)

olive oil

sea salt

(I added sesame seeds)

Recipe from AllRecipes.com

Pre-heat the oven to 350 degrees and cover your cookie sheet with parchment paper.   Place your kale in a large ziploc bag and place enough olive oil in the bag to cover each pieces of kale.  This amount will varied by how much kale you are making.  I added three sprinkles of sesame seeds and at least 1/2 Tbsp of Kosher Salt.  Seal the ziploc bag and shake the bag until every piece of kale is covered.  Open the bag and spread the kale evenly on two cookie sheets. 

Bake your kale at 350 degrees for 10-20 minutes until the edges are browned but not burnt.  I tossed the kale around a bit and when I saw the edges were browning, I turned the oven down to 225 and let it bake until they were equally crunchy.  If you want a crunchy chip like I do, keep watching and tasting them, at a lower oven temperature, every ten minutes until they are equally toasty.  Let them cool before serving, if you can resist.  

Recipe from AllRecipes.com

Chicken. GREEK Style!

I love most things Greek. Their marinades, the way they roast, grill and the simplicity of eating!

Tonight, I bring you a dinner plate that you may eat in the Isles of Greece or if staying local, at a Greek restaurant.  The recipe came from Andy Sonima Chef.  The marinade is easy.  I mixed the ingredients together in a bowl then, I spooned it over the chicken as it sat in a ziploc bag.  I left this bag in the refrigerator for almost 36 hours.  Something came up and we had to make alternate plans for dinner; that's life folks!

Since I have tried this recipe, I can tell you it's pretty good.  The herbs that slather the chicken, give this a good taste that I want to try on grilled shish-kabob's.  My husband has yet to rate this but I don't see why he wouldn't enjoy it after all; I didn't douse it with citrus all in the name of Greek food! I would follow instructions on the oven time to avoid drying and sprinkle with salt as tastes prefers.  

Again, this is the link to the recipe but I will show you The What's and The How:

The What's:

2 bone-in chicken breasts
2 cloves garlic, chopped
1/2 teaspoon dry oregano
1/2 teaspoon dry thyme
1 cup yogurt
1/4 onion, chopped
1/4 bunch cilantro, chopped
drizzle olive oil
salt and pepper, per your preference


The How's:

Wash the chicken and place in a mixing bowl.
Chop the onion and herbs, and combine with the chicken.
Add yogurt, salt and pepper, and mix all the ingredients together.

Preheat the oven to 400ºF. Put the chicken on a baking tray and drizzle with olive oil. Roast for about 20 minutes or until the internal temperature reaches 160ºF to 165ºF.

Before cutting the chicken, let it sit for 5 minutes. Then cut, serve, and enjoy!

Enjoy!
-Enriching Ego