Erik and I had a gift certificate to Williams-Sonoma, so this week we headed up to the mall to buy some new goodies! After browsing the store, we had decided on getting a new kabob holder for the grill, which happened to be on clearance (yay)! And…
A fantastic apple peeler, corer, slicer! (Really, truly, it does ALL that!) I grew up with one of these, that my mom had purchased from Pampered Chef, and I have fond memories of making spiral apples. However, this was Erik’s first time with the device. It’s fair to say, it’s definitely a hit! The dogs even loved it! (They got to eat the “rope” made from the peel once we were done) Somehow this just makes eating fruit so much better! I have a hard time biting into apples, and this makes it so much easier to enjoy a healthy yummy apple. We will definitely be putting this to use also this fall when we make up apple pies! So put your order in now! 
Amazon.com has the peeler for only $23.15 - a small price to pay for the time it will save making those apple pies, and not to mention just peeling them for a snack! Follow the link below to purchase it!
You might be noticing a pattern here.. We LOVE couscous. It is so versatile and goes well with just about anything. I usually like to cook it in chicken stock, but you can use water, vegetable stock, even coconut milk.
This dish was really flavorful thanks to the lime and the rum lends a nice subtle flavor. The asparagus was amazing also, we usually make it on the grill - but after having it roasted, we will never switch again. Olive oil, salt and pepper are really all you need to make this taste amazing!
Equipment you’ll need:
- Baking sheet, covered with aluminum foil
- Small saucepan
- Large skillet
Ingredients:
- Olive oil
- 1 bunch asparagus, trimmed
- Salt and pepper
- 1/4 cup slivered almonds
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 T. sugar
- 2 chicken breasts, cut into 1 inch pieces
- 1/4 cup lime juice
- 1/2 cup rum
- 2 limes zested
- 1/4 cup mint leaves, chopped (optional, for garnish)
- 1 cup couscous
- 2 cups chicken stock
Instructions:
Preheat the oven to 400 degrees. Arrange asparagus on the baking sheet. Drizzle some olive oil over the asparagus, and sprinkle some salt and pepper over it also. Bake in the oven for about 10 minutes, then add the almonds over top. Bake for another 5-10 minutes, or until asparagus is tender and almonds are browned.
While the asparagus is cooking, heat the large skillet over med heat, drizzle some olive oil in the bottom about 2 teaspoons. Once the pan is hot, drop the onions, garlic, and sugar in and heat until onions are soft, stirring occasionally. Add the chicken and saute until golden brown on all sides. Next your going to add the lime juice (save a small amount for the couscous if you want), and carefully off the heat, add the rum. Return to the heat add 3/4 of the lime zest and a bit of salt and pepper. Let that cook down for 12-15 minutes or until chicken is cooked through.
While the chicken is cooking, boil up that chicken stock and once it’s boiling, add the couscous. Remove from heat, cover and let stand for 5 minutes. Add the lime juice and rest of the lime zest (optional).
Once the chicken is cooked through, the rum sauce should be thickened, and it’s ready to serve. Spoon some couscous onto the plate, top with chicken and sauce, and pair it with the asparagus and almonds!
