Our New Years Eve Supper

I went to Miller’s Meats yesterday  to find something to make for our New Years Eve supper. They are one of the best butcher shops in Winnipeg. As I was looking around and thinking about what I could do with the different cuts of meat I noticed a lady had about 12 things in her basket. I asked what they were. She told me they were mini chicken Kiev, I asked if they were good. She said they were great, the best she had ever had. She also said that she buys a bunch of them every time she see them. I asked at the counter how they make them. Was told they just use the thick end of the chicken breasts, then put the butter chive mixture inside, bread them and deep fry them. They only cook them to about 70 percent then flash freeze them. Thought about making them myself but thought it would be better to spend my time making things to go with it. Did come away with two good tip for them when I make them myself. First, only use the thick end of the chicken breasts. Thin end I can use for a stir fry. Second, make small balls with the butter chive mixture and freeze them. That means you can use a smaller slit to make the pocket, and makes it easier to stuff them. Using just the thick end of the chicken breasts is a great idea. That makes it so much easier to cut the pockets without making a hole in the breasts. So the decision for our New Years Eve supper was made, I did pick up some other things but that’s for another day.

Our New Years Eve supper. Chicken Kiev, asparagus, and stuffed baked potatoes. Since I bought the chicken Kiev it an easy meal to make. The stuffed baked potatoes I made in the morning and just had to do the second baked on them. Recipe for them is already on the site. Asparagus I do a little different depending on what I am using for a protein. For this supper I roasted them with the Kiev and potatoes. This way also made clean up easy, after all it is New Years Eve. My seasoning for roasted asparagus is a little different. It works great when roasting or bbqing asparagus.

1 bunch of asparagus (about a pound)

1 teaspoon olive oil

1 teaspoon soy sauce

1 teaspoon minced garlic

1/2 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

Mix oil, soy sauce, garlic, lemon juice, salt and pepper together and set aside on the counter for at least 2 hours. 1/2 hour before cooking toss the asparagus with the sauce. Preheat oven to 400, place asparagus on a cookie sheet, roast for 20 minutes turning half way thru cooking. If the stem of the asparagus are thick split then with a knife up to the tender part.

The lady was right the chicken Kiev was great. It was a very nice New Years Eve supper.