Smoky Chicken + Roasted Chickpeas

Another massive success from Bon Appetit. Make enough for leftovers - otherwise you'll be sorry when it's all gone.

 Photo by Lisa Hubbard (not me!)

Ingredients:

• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, pressed
• 1 tablespoon smoked paprika*
• 1 teaspoon ground cumin
• 1/2 teaspoon dried crushed red pepper
• 1/2 cup plain yogurt or Greek yogurt
• 4 chicken breast halves with bones
• 1 15-ounce can garbanzo beans (chickpeas), drained
• 1 12-ounce container cherry tomatoes
• 1 cup chopped fresh cilantro, divided

Prep:

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Die of deliciousness.....

Save that Date!

Well, it's been a while, hasn't it? We've been busy, had the fam in town and headed down to North Carolina to visit Ms. Moo for another extraordinary Elon performance.

I'm hard at work on all things wedding - but thought I'd drop by and post the final Save the Dates as most all of them have been dropped in the mail.

In other, much scarier news, the wedding is less than four months away.

Scream... I did.

Spring Fettuccine

Had the best dinner tonight - I could eat it again tomorrow. Delicious and easy.

Spring Fettuccine - From Bon Appetit Magazine

Ingredients

• 8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths
• 1/4 cup (1/2 stick) unsalted butter
• 4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
• 8 ounces crimini mushrooms, sliced
• 1 cup frozen petite peas, thawed
• 1 cup whipping cream
• 16 cherry tomatoes, halved
• 1 pound fettuccine
• 2/3 cup grated Parmesan cheese (about 2 ounces)
• 1/4 cup chopped fresh chives

Preparation

• Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
• Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
• Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.

We didn't bother with the chives (although I'm sure they're good!) and we used baby bella mushrooms instead of crimini. It was seriously delicious and will definitely be on our next dinner party menu. In other news, our Save the Dates went out! I know, I know it only took several months of staring at it on my to do list, but after the aforementioned stamp snafu and some mailing label issues, they have officially left the building. We also took several rounds of engagement pictures throughout DC, embracing our inner tourists and love for a remote shutter release.
 

That and our love for jumping. 

We also may have launched our wedding web site - but it's in a pretty skeletal state, so I am going to wait before sharing the link here in the hopes that I can amp up our content. Although the URL is a pretty simple guess and involves both of our names.

More to come, but first enjoy that pasta.