Balsamic Asparagas

40 spears asparagas
2 tablespoons butter
2 teaspoons soy sauce
1 teaspoon balsamic vinegar

Spray pan with cooking spray. Place asparagas on pan. Spray asparagas with cooking spray, salt and pepper. Put in 400 degree F oven for 12 minutes. Melt butter, remove from heat and add soy sauce and vinegar. Pour over asparagas.

Evil Chicken

I got this recipe from the book "Devil's Food Cake" by Josi S Kilpack. We love the flavor!!! Since I used 1/2 lb chicken, I only used 1/2 lb bacon. I added about 3 tablespoons water since I like some liquid to mix with the rice.

1 lb bacon, cut into bite-sized pieces

1/2 to 1 lb boneless, skinless chicken breast, chopped into bite-sized pieces

3 tablespoons chili powder

1 cup brown sugar

Up to 1/2 cup water, as needed

Cooked rice

In a large pan, cook bacon over medium-high heat until nearly done. Do not drain. Stir in chicken and chili powder. Continue cooking, stirring occasionally, until bacon and chicken are fully cooked. Add brown sugar and cook until sugar is dissolved and sauce begins to thicken, about 4 to 5 minutes. (Be careful once the sugar is added not to let the sauce turn into toffee.) Add water if necessary to thin the sauce, but keep in mind the sauce is more of a coating. Serve mixture over hot rice. Serves 6.

Today is our 19th Wedding Anniversary

Balsamic-Glazed Carrots

I was surprised that my husband liked these carrots. I assumed he would not like the balsamic vinaigrette. I enjoyed this recipe also!!

10 carrots (1 1/4 lb), peeled, quartered lengthwise
1/4 cup Kraft Balsamic Vinaigrette Dressing
3 tbsp brown sugar
1 tbsp butter
1 tbsp finely chopped fresh parsley

Cook carrots in boiling water in large saucepan on medium heat 4 to 6 minutes or until crisp-tender. Meanwhile, cook dressing, sugar and butter in small saucepan on low heat 3 to 5 minutes or until thickened, stirring occasionally. Drain carrots; return to saucepan. Add sauce; stir. Cook 2 to 3 minutes or until carrots are heated through and evenly coated with sauce. Sprinkle with parlsey.

Caramelized Onion, Walnut and Cilantro Chicken Salad Sandwiches

I really like this recipe. I got it from www.bhg.com. I used canned chicken, dried cilantro, pecans, bread I had in the house and lettuce. I think you could replace the bread with lettuce to make a wrap.

1 tbsp butter
1 cup chopped sweet onion (1 large)
2 cups shredded chicken
1/2 cup coarsely chopped walnuts, toasted
1/4 cup sliced green onion (2)
1/2 cup mayonnaise
1 tbsp snipped fresh cilantro
1 tbsp lime juice
Salt and ground black pepper (optional)
10 sliced sourdough bread, toasted
10 slices tomato
3/4 cup baby spinach leaves
Pimiento-stuffed green olives (optional)

In a large skillet, melt butter over medium-low heat. Add onion. Cook, covered for 13 to 15 minutes or until tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes more or until golden. In a large bowl, combine onion, chicken, walnuts and green onion. Add mayonnaise, cilantro and lime juice; toss to coat. If desired, season to taste with salt and pepper. Place about 1/2 cup chicken salad on each of five bread slices. Top each with two slices tomato and some of the spinach. Top sandwiches with the remaining bread slices. If desired, secure each sandwich with a skewer and garnish with an olive. Makes 5 servings.