Wednesday, January 28, 2009


Paula has done it again! A new love is beginning. Seriously, go buy this cookbook. Last night, Creamy Chicken and Asparagus was the plan. I LOVE asparagus! and it was absolutely wonderful. And.....yes.....this is the highlight of my day that is why it is the topic of the blog! But I am really starting to enjoy this cooking thing, especially seeing Zach enjoy the dishes so much. And it is so much easier than I thought.

Also, on Biggest Loser last night, celebrity chef Curtis Stone from TLC's Take Home Chef made an appearance. He showed the contestants how to make a healthy alternative to buffalo wings, of course one of my favs. His replacement was chicken skewers, the skewer being a rosemary branch. He put the chicken on the grill and topped with a honey mustard glaze....It sounded wonderful. So of course, with my new cooking enthusiasm....I found the recipe on

Here is it and the link to all the other recipes he did:


Juice of 3 oranges
1 tablespoon Dijon mustard
1 tablespoon honey
2 garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
4 boneless skinless chicken breasts, cut into 1 inch cubes
6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed


· Preheat a grill or grill pan on medium high heat.

Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup.

Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes.

Remove from heat to allow flavors to meld and reserve.

Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.

Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165F on an instant read thermometer.

Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.

For more healthy eating and cooking!

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