Parmesan Roasted Asparagus

May 24, 2017 by

This recipe comes from cousin Debbie in Texas.  It looks delicious and I can’t wait to try it.

INGREDIENTS
2 1/2 lbs fresh asparagus
2 tablespoons olive oil (enough to coat asparagus)
1/2 teaspoon coarse kosher salt
1/2 cup shredded parmesan cheese
    

DIRECTIONS
1.Preheat the oven to 375 degrees.
2.Wash and trim the asparagus stalks (I usually break the bottom off.). Arrange asparagus in a single layer on a cookie sheet and drizzle with the olive oil  and toss to coat.  
3.Roast for 8 – 10 minutes until tender.
4.Sprinkle with the parmesan and return to the oven for about one more minute.

Lemon Lush

May 21, 2017 by

This recipe comes from cousin Debbie in Texas.  She was up visiting this past week and made it for us for dessert.  It is fantastic!!


Ingredients
Crust:
1.    2 cups all-purpose flour
2.    1 cup butter, softened
3.    1 cup chopped pecans
4.    Cream Cheese Filling:
5.    2 (8 ounce) packages cream cheese, softened
6.    2 cups powdered sugar
7.    2 Tablespoon lemon juice

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Long Boy Burgers

May 21, 2017 by

This is a recipe that was on FB.  Mom had shared it and I thought, “wow, that looks fantastic, we need to make those”.  We made it last night for dinner for Mom and Dad, and they were fantastic.  There are a few notes at the bottom that I will change next time, strictly for convenience.

Ingredients

  • 1 ½ lb – Ground Beef
  • ¼ cup – Corn flakes, crushed
  • ¼ cup – Crispy fried onions
  • 1 tsp – Dried thyme
  • 1 tsp – Garlic granules
  • 1 Egg
  • 2 tbsp – Ketchup
  • 1 tbsp – Worcestershire sauce
  • 3 tbsp – Milk
  • 1 cup – Shredded cheddar cheese
  • 2 tbsp – Chives, chopped
  • ½ cup – Crumbled bacon
  • 4 to 6 – Sub rolls

Preparation

  1. Preheat your grill for direct grilling;
  2. Mix all the ingredients except the chives, cheese, bacon and bread in a bowl and form 4 to 6 patties of the same shape as your sub rolls;
  3. Grill the beef patties for 3 minutes over direct heat at about 400°F then flip and add the shredded cheddar and crumbled bacon; Cook for another 3 minutes;
  4. Serve on sub rolls and top with chives.

Notes:
Instead of shredded cheddar cheese, I will use sharp cheddar in the slices and instead of the crumbled bacon, I will just leave it in slices.  It will make it easier when trying to put them on while the burgers are on the grill and a lot less messy.

Jalapeno Cilantro Dip

April 29, 2017 by

I got this recipe from a friend of mine and her family calls it “Green Crack”, and I can see why.  This stuff is fantastic.  I made it for Alex’s birthday part, we are doing tacos.  You could use this on anything though.  It’s great with chips also.  And it’s super simple to make and easy on the wallet.

Ingredients:
8-10 jalapeno (de-seeded, depending on the level of heat that you prefer)
1 Bunch of cilantro
1 cup sour cream
1 cup mayonnaise
1 package of Uncle Dan’s Ranch

Directions:
Chop the jalapeno then puree them with the cilantro.  Then add the ranch and mayonnaise to the cilantro/jalapeno puree, stir until mixed.  Chill for a few hours before serving to let it set up.

Notes:
I added some kosher salt and the juice from 1/2 of a lime.

Green Chile Tater Tots Casserole

April 27, 2017 by

Once again, another fantastic recipe that Mark found.  He gets a lot of his recipes from Betty Crocker’s web site.  This recipe is really simple to make but pay attention to the cook time or you will be having a late dinner.  I also puts some notes down at the bottom with some suggestions.

Ingredients:

1 lb lean (at least 80%) ground beef
1 cup chopped onion
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 can (10.5 oz) condensed Cheddar cheese soup
1/2 cup sour cream
1/2 teaspoon salt
1 1/2 cups shredded Cheddar cheese (6 oz)
1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes (I just used the store brand)
2 tablespoons sliced green onions

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“Not” Caprese Pasta Salad

April 24, 2017 by

I have been making the Caprese Pasta Salad on our blog for a few years now and it’s Mark’s favorite pasta side dish.  The problem with making it is that it calls for “slow roasted tomatoes” and that takes up to 3 hours in the oven.  So making this dish on a week night is really out of the question for people who work.  Well, I came up with the thought to use fresh grape tomatoes and we found that we like this version better.

And you will notice I’m using my fine china for the picture!

Ingredients:

    1 (10 ounce) box Bow Ties (I used the spiral noodles because that’s what I had on hand)
    1/2 cup Basil Pesto, store-bought or homemade (recipe below)
    1 cup grape tomatoes (We like more of the tomatoes, so I used about 2 cups, and you could also use any tomato)
    8 ounces Mozzarella Pearls or Bocconcini
    Aged Balsamic Vinegar, optional
    Sea Salt
    Freshly ground black pepper

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Red Curry/Coconut Milk Soup

April 23, 2017 by

This is a recipe that my good friend Keitha came up with.  I am not a squash eater, but this looks pretty good.

Ingredients:
1 Butternut squash (or small pumpkin)
Approximately 2 pounds of meat of your choice
4 medium potatoes
5-6 cups of water or vegetable stock
1 small-medium yellow onion, chopped
7-8 mushrooms sliced
2-3 carrots, sliced about 1/4″ thick
1 small zucchini, cubed
2-3 stalks of celery sliced
2-4 tablespoons of red curry (depends on how spicy you like it)
2 cans of coconut milk
Pinch or 2 of fresh basil
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Joy’s Cheesecake

April 23, 2017 by

Another tasty looking recipe from Joy in Texas.  OMG this looks wonderful!

 

Crust
1 package of Keebler Pecan Sandies (or if you prefer another cookie, pick another cookie!  I use these because I don’t like graham crackers)
1 ½ sticks butter, melted

Batter
4 eggs, beaten
1 ½ cup sugar
3T flour
3T cornstarch
4 8 oz cream cheese (please use Philadelphia)
1 stick unsalted butter
1 pint sour cream (I use Daisy)
2 t vanilla
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Shrimp and Andouille Gumbo with Okra

April 23, 2017 by

This is another fantastic looking recipe from Joy in Texas!  Looks wonderful!

 

 

1 lb shrimp, medium/large 30/40’ish (shells on and heads if you can get them) *See note 1
2/3 cup bacon grease/butter combination
2/3 cup flour
1 large onion, diced
1 small bell pepper, diced
1 medium poblano, diced
2 celery sticks, diced (1/4’ish cup)
6 cloves of garlic, minced
1 14.5 oz can petite diced tomatoes with liquid
6 cups shrimp stock *See note 1
1 to 2 tablespoons Cajun seasoning
½ tsp fresh thyme
1-2 Bay leaves
1 T black pepper
**Salt… Keep in mind the Cajun seasoning has salt so taste first, I added no additional salt.
2 T bacon grease
1 lb okra
12-16 oz Andouille sausage, sliced medium
1/8 t file

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Chipotle Chili Pepper Soup

April 22, 2017 by

Another recipe from my Aunt Elaine. This looks fantastic!

Start to finish: 35 minutes. Makes 3 servings (4 cups)

Ingredients

1 large onion, finely chopped

4 cloves garlic, minced

1 Tbsp olive oil or cooking oil

12 ounces skinless, boneless chicken breasts, cut into bite-size pieces

1  14.5 ounce can chicken broth

2 tsp chopped canned chipotle peppers in adobo sauce

1/2 tsp sugar

1/4 tsp salt

2 cups chopped tomatoes or one 14.5 ounce can of low-sodium diced tomatoes

1/4 cup snipped fresh cilantro

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