You have to eat but you feel like dinners are the last thing on your mind by the end of the day. Sound familiar? Sheet pan dinners are perfect because you can combine the main dish with your side dish all in a single pan! Try several of these recipes we’ve round up for you that sound exceptionally delicious!Read More
I’m always in awe of those people who don’t like seafood. How is it possible not to love seafood? Shrimp, lobster, crab and scallops are THE BEST. They are some of the tastiest, most succulent things to eat on the planet. I often wonder if I could just make those people perfectly cooked and seasoned seafoodRead More
Summer is my favorite season, hands down, but I swoon over fall. Signs that fall is around the corner have popped up this week in Minnesota and it has made me cautiously excited. Sometimes we don't get much of a fall and I'm hopeful that this is not one of those years.Read More
The little boys and I survived our 2,800-mile Kentucky/North Carolina road trip. We packed many smiles, tears and memories into 13 days. One of the greatest gifts I feel I can give to my precious boys is introducing them to ADVENTURE. I love adventure and I want them to seek it, always.Read More
Yesterday and today have been awesome! The little boys and I have stayed busy getting party supplies, and we also got to meet up (twice!) with someone I have been friends with since junior high. Deb and I went to junior high, high school and college together!Read More
My sleeping/non-sleeping continues this week, if that makes any sense. One of these days I will get ahead. I have two more weekends sans-husband and after that the little boys and I get six months worth of weekends with him and his beard! Have I mentioned my husband's beard? The beard that has its own Facebook page (not kidding)? Every other year, he grows a beard from October to December that makes all men jealous. We are currently in the middle of Beard 2011. Most people find it impressive. I find it...well, let's just say I can't wait to see his face again!
Enough about beards, let's get to this delicious asparagus recipe! I made it during our Crazy Hour the other night and didn't lose my mind, so that is saying a lot. It was super simple and I loved the flavor, as well. If you love asparagus, you absolutely have to give this a try.
Light a grill.
In a shallow dish, whisk together the following ingredients:
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 garlic clove, crushed
1 tablespoon sweet smoked paprika
2 teaspoons kosher salt
1 teaspoon cumin seeds
Add 1 pound of trimmed thick asparagus. Toss and let stand for 30 minutes.
Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, about 6 minutes.
Serve immediately! Yum!
This time of year I am all about comfort food. I have gotten into a routine of making a giant batch of something involving cheese and pasta and then eating it over the course of a few days. On the days when I have a container of comforting yumminess sitting in the fridge at work, I obsess about lunch time. Is 10:30 too early to eat lunch? There is something about crisp fall weather and cheesy pasta that go so well together.
I have been so excited to make this penne dish. I basically kept the entire batch to myself, and I think my family was fine with that. The whole vegetable thing must not have been super appealing to them, which I think is just plain weird.
Bring a large pot of salted water to a boil. Add 1/2 pound penne pasta and cook, stirring occasionally, until al dente. Drain.
Meanwhile, in a large skillet, heat 2 tablespoons of olive oil.
3 medium garlic cloves, very finely chopped
1 pound asparagus, cut into 1-inch lengths
Cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes.
Add 2 cups of chicken stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.
2 cups (10 ounces) shelled English peas or frozen baby peas, thawed
1/4 cup heavy cream
Boil over hight heat until the sauce has thickened, 3 minutes.
Stir in the penne and and cook until heated through. Remove from the heat and stir in:
2 tablespoons butter
1 tablespoon finely chopped fresh sage
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
Transfer the pasta to bowls and serve immediately, passing additional Parmigiano-Reggiano cheese at the table.
A couple notes about this recipe:
I love the addition of sage.
It was super easy to make.
Did I mention it was comforting?
So good, so easy, this dish may not even make it to the table, it's that finger licken' good!
Have I mentioned my slight obsession with vegetables? With options like Broccoli a la Catalan, Snap Peas with Mint and Brussels Sprouts with Bacon and Pomegranate Seeds how can I not be obsessed! I would rather eat a plate of steamed veggies than a bag of chips any day. One of my absolute favorites is asparagus. My mom served it a lot growing up, and I have continued the trend of preparing a lot of it. In the summer I enjoy grilling it and in the winter I either steam or bake it. This baked recipe is incredible! It is a little bit embarrassing to admit that only a few stalks of it were set on our dinner table because I had already eaten most of it up. Oops.
Preheat oven to 400 degrees F. Trim the ends off one bunch of asparagus and arrange on a baking sheet. Coat with cooking spray and season with salt and pepper.
Bake in preheated oven for 10-12 minutes. I always err on the side of crunchy vegetables, so I usually start checking them after about 8 minutes. There is nothing worse than a mouthful of green mushiness.
In a saucepan, melt 3 Tablespoons of butter over medium heat.
Remove from heat and stir in 1 Tablespoon of soy sauce and 1 teaspoon of balsamic vinegar.
Place the baked asparagus in a serving dish and pour the contents of the saucepan over top.
Try your hardest not to pluck a stalk straight from the serving dish before setting it on the table.
Because if you do, this is what will be left for your family.