Chicken with Citrus Bernaise and Wilted Spinach

 

 

I am a foodie, I love to make my own sauces and purees but I have a weakness, powdered Bernaise sauce. Don’t judge, I have tried making my own, it was good (and much more difficult) but when I crave Bernaise I want the Knorr green, red, and yellow packet.  I was shopping in Publix the other day and heard over the loudspeaker that the Aprons lady was making some kind of fish with a Citrus Bernaise.  Sounds delicious, I thought, so I changed up my menu a little to include it. I always have packet in the pantry as well as some sort of citrus in the fruit bowl. Here is what I came up with…

Chicken with Citrus Bernaise Sauce and Wilted Spinach

For the chicken

2 T olive oil

2 T lemon juice

1 t salt

1/4 t black pepper

1/2 t dried thyme

Mix together pour into a large zip lock bag  and add 4 – 6 chicken cutlets. Seal and refrigerate 30 min to 2 hours. Grill over medium high about 5 min per side depending on thickness ( alway check temp with a meat thermometer to ensure doneness).

Citrus Bernaise

1 package Knorr Bernaise Sauce mix

1 c milk

6 T butter

1T Orange Juice

1/2 T lemon juice

1/2 t zest from orange and lemon

fresh parsley (if desired)

Follow Bernaise sauce directions, then add juices and zest stir and cook about 2-3 minutes over low, add chopped fresh parsley if desired.

Wilted Spinach

1 T olive oil

2 bags washed baby spinach

1 t garlic

salt and pepper

heat oil in a large skillet over med high,

add spinach and garlic and cook over low heat, stirring constantly until spinach is just wilted. Remove from heat, do not over cook.

Wilted Spinach

Place spinach on plate, top with grilled chicken and ladle Bernaise sauce over top.

Chicken with Citrus Bernaise and Wilted Spinach

 

** This would be great with grill fish as well

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Easy Sunday Dinner: Steak, Hasselback Potatoes and Prosciutto Wrapped Asparagus

Easy Sunday Dinner: Steak, Hasselback Potatoes and Prosciutto Wrapped Asparagus

 

Here is a menu for an easy, yet elegant Sunday dinner. Montreal Seasoned Top Sirloin Filets, Cheesy Hasselback Potatoes and Prosciutto Wrapped Asparagus

For the steak liberally sprinkle both sides with Montreal steak seasoning (found in the spice aisle at the grocery store). Grill to your desired doneness. See so far so easy.

Hasselback Potatoes

5 large baking potatoes

6T melted butter

1 t chopped garlic

1 t dried parsley

1/2 t salt

1/4 t black pepper

1/2 c shredded cheddar cheese

Pre heat oven to 400. Peel and dry potatoes. carefully slice potatoes 3/4 of the way down, making sure not to slice all the way through in 1/4 ” slices (this is the hardest part of the meal) In a small bowl combine butter, garlic, parsley, salt and pepper. Place potatoes in an oven proof baking dish and pour butter mixture over top making sure to get into all the crevices.

Hasselback Potatoes

 

Cook for 1 hour, basting the potatoes every 15 minutes. Using a hot pad, tilt baking pan to the side and use a spoon to catch the butter, spoon back over potatoes.

Hasselback Potatoes

 

Remove from oven, sprinkle cheddar cheese on top and place back into the oven until cheese is melted

Hasselback Potatoes

 

Prosciutto Wrapped Asparagus

16-20 spears of asparagus

4 slices of Prosciutto Ham

 

Preheat oven to 400. Bundle 4-5 spears of asparagus together and wrap with prosciutto. Place on a baking sheet.

Prosciutto Wrapped Asparagus

 

Cook for about 10 minutes or until ham is crispy.

Serve meal with sour cream and bernaise sauce if desired.

Easy Sunday Dinner: Steak, Hasselback Potatoes and Prosciutto Wrapped Asparagus