Don't be intimidated at all by the name of this meal! I wanted to come up with a fancy name for the fun of it. Here's the story . . . we got doubly lucky tonight because my sister and brother-in-law called and wanted to come over to (1) play with the kids, and (2) cook us dinner. How could you turn down an offer like that! So I didn't actually cook tonight, but this dinner was so delicious and pretty that I had to take a picture of it and share it. My sister calls it one of her 'semi-homemade' meals. It looked easy enough to cook that even I will have to try it myself one of these days. INGREDIENTS (so simple!):
1 pkg Trader Joe's Fire Roasted Vegetables (or any other store brand pre-packaged veggies)
1 pkg Trader Joe's Mushroom & Asparagus Risotto (or another store brand risotto)
Chicken breast fillets
salmon fillet
salt & pepper
garlic powder
thyme
DIRECTIONS:
(1) Prepare the vegetables per package instructions.
(2) Prepare the risotto per package instructions.
(3) CHICKEN: Season chicken breast fillets on both sides with salt & pepper. Season only one side of the fillet with garlic powder. Cook on a non-stick griddle, careful not to overcook chicken and make too dry and tough.
(4) SALMON: Prepare the same way as the chicken . . . season whole salmon fillet with salt, pepper, and garlic powder. Sprinkle with thyme. Cook on a non-stick griddle until moist and flaky. Cut into serving portions.
(5) PLATING: Spoon a generous mound of risotto in the middle of the plate. Place chicken breast down one side of the risotto and salmon on the other. Arrange the veggies around the plate.
Bon apetit!
3 comments:
I LOVE Trader Joe's Mushroom and Asparagus Risotto! What a wonderful pairing this is.
This looks yummy! We are heading off to the cabin soon & I think I'll have to debut this recipe while we are there.
Wow! That looks amazing! I think I will definately try this. Jeff can eat all of those things! He loves asparagus and mushrooms.
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