Swai and Asparagus in White Wine Sauce

This is my latest creation. John never eats the same thing twice because I'm always creating and experimenting.  I used Swai fillets because they were on sale, but you can use any type of fish, especially Tilapia, White Cod, etc.  Start with the white wine sauce, then fish and asparagus.

White Wine Sauce

1/2 cup Sauvignon Blanc
1/4 cup Country Crock
1/4 cup lemon juice
2 TBS garlic powder
1 tsp Vegeta
1 tsp fresh parsley

Melt the Country Crock. Add the wine and lemon juice and bring to boil. Turn heat down and add vegeta, garlic powder, and parsley. Remove heat.B

Swai Filet

1/2 cup flour
1 tsp garlic powder
1 tsp parsley

Pat the filet dry with a paper towel. Coat in flour mixture. Fry in EVOO until filet turns white and slightly golden. Pour white wine sauce over finish and simmer.

Asparagus


Drizzle white wine sauce over asparagus and bake at 325 for 15 min.

AC's Roasted Potatoes

I made these yesterday with Talipia.  John is a meat and potatoes guy. I wasn't in the mood to make mashed potatoes so these were an easy alternative.

Peel and cube 4 medium Russet potatoes. In a square baking dish, rub:
1 cup EVOO
Several dashes of basil
1 TBS Vegeta
Paprika to taste
Several dashes of parsley
Garlic powder to taste (I use a lot--3 TBS)
1/4 cup freshly grated Romano cheese

Bake 30 min until golden.

Easy Chicken and Salsa

So today, chicken was going to be our source of protein. I just didn't know what I was going to do. So I looked in my pantry and ended up grabbing a can cream of mushroom soup. I looked in my fridge and saw salsa and left over corn from yesterday. So I got creative. This dish is super easy and tasty--John Dietiker approved.


Mix together:
1 can cream of mushroom soup
1/2 cup milk
1/4 cup salsa
3 TBS garlic poweder
1 can corn

Pour over 4 chicken breasts. Bake at 350 for 30 minutes. That's all. You can serve this with white or mexican rice.