I invited the girls over for dinner last night. It has been quite a while since I had done this so was looking forward to a relaxing get together. I wanted to make something easy, quick and tasty.
While I was trying to come up with what to make I noticed a little box of “Red Velvet Cupcakes” mix on top of my fridge. This was a gift Kathleen had bought for me for my birthday that I just left out, mainly because the box was so cute. Truth be known, I don’t think I have ever not made cupcakes from scratch before… something about it just does not seem right. Anyway, I decided to make them. Dessert was set. Now, what to make for dinner.
I looked through my fridge and cupboards and settled on Chicken Milanese with Oven Roasted Asparagus with a Green Salad. The menu was ready, quick and very easy – exactly what I wanted.
Chicken Milanese with Green Salad
4 boneless, skinless chicken breasts
3 tbsp chopped parsley (I only had dry parsley so I substituted)
2 cups of bread crumbs
Salt & Pepper
2 cups of vegetable oil
Place chicken breasts between plastic wrap one at a time and pound them with a mallet until about ½ thick.
Beat together the eggs, parsley, salt & pepper in a medium bowl. Pour the breadcrumbs onto a large plate. Dip the chicken breasts into the egg mix and then press down on the breadcrumbs and coat completely.
Heat the vegetable oil in a large skillet. When the oil is hot, place one chicken breast at time into the skillet. Cook for 3-4 minutes on each side until golden brown. Remove chicken from skillet and drain on a paper towel.
I love Chicken Milanese for a different take on a chicken dish. Paired with a green salad it is the perfect easy and very tasty dish.
Oven Roasted Asparagus with Parmesan
1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tsps grated Parmesan cheese
1 tsp sea salt
1/2 tsp ground black pepper
Preheat an oven to 425oF.
Line a baking pan with tin foil. Lightly coat the tin foil with olive oil. Arrange the asparagus on the foil and brush more olive oil. Sprinkle with the cheese, salt & pepper.
Bake for 10-12 minutes. Serve immediately.
Red Velvet Cupcakes with Cream Cheese Frosting
One box of Red Velvet Cupcake Mix from “Pelican Bay Ltd” includes cupcake mix and frosting mix.
What you will need for the mix…
2/3 cup of milk
2/3 cup of oil
8 oz pkg cream cheese, softened
¼ cup (1/2 stick) butter, softened
Heat oven to 350oF.
Combine milk, oil and egg with cupcake mix in a large bowl; blend well.
Divide evenly among muffin cups.
Bake 25-30 minutes or until top springs back when lightly touched.
Remove from muffin pan to cool completely.
Beat cream cheese, butter and frosting mix until smooth. Spread over cupcakes.
So, unbelievably easy!
I can honestly say as guilty as I feel about making cupcakes from a packet, they were absolutely fantastic!!!! They do look a little ugly but they were utterly delicious. I would definitely recommend going online to order this particular mix – yummy!
Dinner was lovely and very easy and catch up with the girls was fun as usual. And… I have leftovers for tonight, except the cupcakes!!! I had to bring them into the office as they cannot stay in my house tempting me to eat them!