Chicken Wrapped Asparagus

The other day I was rummaging around my freezer figuring out what to make for dinner. I found a tray of thin chicken breasts that were like scallopini. I remembered I bought them on sale for less than $4 (when I see sales like that I stock up and vacuum seal them). I also had a fresh bunch of asparagus sitting in the fridge. I knew I wanted to make something that incorporated both ingredients and then I remembered I also had some low fat old cheddar cheese (not old as in time spent in my fridge but old as in flavour ūüėČ )

I thought “how about wrapping the asparagus in the chicken lined with some cheese for extra flavour!”

Defrosting the chicken didn’t take long and here is how it turned out. ¬†I got 4 wrapped pieces which is 4 meals along with a salad. ¬†Not bad for a total of about $6 -$7 dollars. They looked great and where tasty too.

chicken wrapped asparagus

Ingredients:

2 Boneless skinless chicken breasts thinly sliced and pounded (or buy them this way as I did)

¬Ĺ – 1 lb of asparagus

Old cheddar cheese thinly sliced (or any cheese of your liking – goat cheese would work well too – I just used what I had on hand – use 1-2 slices per roll – it will leak out a bit but who doesn’t like melted cheese?)

Pepper to taste

1 Tbsp olive oil

Directions:

Lay a slice of chicken breast flat on a plate or piece of parchment or any type of sheet/board – I have a bunch of those thin plastic cutting boards. Lay down 1-2 slices of cheese (or spread goat cheese) per piece of chicken. Place about 4-5 stalks of asparagus trimmed (it can stick out the bottom and top) and roll the chicken and cheese around the asparagus. Hold together with a toothpick or two – remember to remove these before serving.

Place roll in heated frying pan with the olive oil an sear all around. Once chicken is lightly browned or cooked outside all around, place pan in oven at 350 degrees (F) for 15 minutes. This will finish the cooking and make sure the asparagus is also cooked nicely. Remember ovens vary so if you need a few minutes longer then leave it in for about 20 minutes – shouldn’t need any longer though.

Remove from the pan and serve. ¬†This whole dish took 30 minutes from start to finish. Now thats what I call “Cheap and Cheerful”!

Fish Cakes

While I normally use tuna and sweet potato in these cakes, I felt like using a fresh fish this time so went and bought haddock (it was on for a good price). The process is almost the same as the tuna but a bit more involved in that I had to cook the haddock first. ¬†I debated how I would do this but settled on a quick, easy and yummy method which was to poach it. See below for method and recipe for this dish. ¬†It turned out well and I was able to freeze a number of the cakes and they were just as good when defrosted. Great to keep in the freezer for those days when you don’t know what to have or just want a light dinner.

Fish cakes

Ingredients and Directions to serve 4 (2 cakes per person):

I first make a broth for  poaching, this usually includes the following items but you can add anything you like.

2-3 cups vegetable, chicken or fish broth (I use what I have on hand)

1- Lemongrass stalk – smash the white portion of the lemongrass so it is almost chewed looking and put the whole thing in the broth

Handful of cilantro fresh or 1 tsp of dried

A good shake of lemon pepper or just a pinch of regular pepper

2-3 tbsp of lemon juice and if you are using fresh add some zest

Doesn’t matter what the broth looks like just what it tastes like.

Fish cake ingredients:

6-8 small-medium fillets of fish

3 large sweet potatoes

Place as many pieces of fish fillets into the broth as will fit making sure the fish is covered in broth. ¬†It will only take about a minute or two depending on the thickness of the fish. The haddock I used was not a thick cut but about 1/2″ fillets. When the fillet is slightly flakey and looks cooked, take it out and drain it on paper towels so it is not too moist. Add more fish to the broth till it is all poached

Crumble the fish into a large bowl and add softened sweet potato (boil or microwave the potato in small uniform pieces until it is soft enough to mash).

Add the following ingredients:

2 tbsp dijon mustard

2 tbsp plain yogurt (use more if you need to make it more moist or add a  spoonful of the broth)

1/2 – 3/4 of a cup of panko crumbs (use breadcrumbs if you don’t have panko). Add 1/2 cup to start and add more as you need till the consistency of the mixture will shape and hold in a ball in your hands

I don’t use salt but feel free to add a pinch to the mixture

Optional – chopped cilantro or parsley fresh

Form the cakes in your hands and sauté them till golden on one side then flip over until the other side is golden.  Take out of the pan and place on a paper towel to absorb any excess oil (I use canola oil as it has a higher burn rate Рmeaning you can heat it higher than olive oil without it smoking). I cook on a medium heat Рif it is too high the cakes can burn.

Serve with a dollop of plain yogurt, sour cream or a seasoned yogurt or dip – we used a jalapeno greek yogurt dip mixed with some plain yogurt to reduce the heat level a bit. Served with a salad this makes a nice dinner.

Note: You can also make small bite size cakes to use as appetizers

Tuna and sweet potato cakes

I make these as both a meal and a smaller version for an appetizer. Makes approx. 8-10 meal size cakes or about 20-30 mini appetizers. They freeze very well.

3 tins canned white or light tuna flaked (makes life easier if it is flaked already)

2 small sweet potatoes

2 tbsp dijon mustard

1 tbsp chili and garlic sauce (optional)

2 tbsp lemon juice

1/2 cup approx. bread crumbs (panko if you have) or I sometimes do half bread crumbs and half parmesan cheese (as a binder to absorb moisture)

2 eggs (I use egg whites so about 1/4 of a small carton

Salt and pepper to taste

Peel, dice and boil or microwave sweet potatoes until soft

Mix all ingredients in a bowl and mash until it is similar to hamburger consistency. Form into whichever size pancakes you want.  Fry in a light oil until lightly browned on one side Рflip and do the same on the other side. Serve warm or cold with a dollop of yogurt on top or on the side for dipping.  For the appetizer version put on a platter with a small bowl of yogurt.