Tag Archives: asparagus

Pasta with Asparagus.

Being Italian, I have a serious love for pasta. I mean what is not to love? It cooks quickly, the variety is endless & it tastes delicious. Today I came across a couple different blogs & I found a recipe that I wanted to try; Pasta & Asparagus with a oil, garlic & cheese sauce. And for those of you who do the weight watcher diet this is only 4 points! Simply delicious.

Serves: 4

Calories: 227.6

What you will need:

  • 1 lb of asparagus
  • 1 pd. wheat spaghetti
  • 3 tbsp of olive oil
  • 7 garlic cloves, crushed
  • salt & pepper to taste
  • 2 egg yolks
  • 1/2 cup of freshly grated Parmigiano-Reggiano cheese

In a large pot boil 4 cups water with salt. When boiling, add asparagus & cook 3-5 minutes, until tender crisp. Drain asparagus & reserve 1 cup of liquid before draining. Fill pot with salted water, cover and boil for pasta. Cook pasta according to package direction when water boils.

In a saute pan heat olive oil. Add garlic and cook until golden, add asparagus, salt & pepper and saute for about 2 minutes, tossing with oil and garlic.

In a small bowl combine egg yolks, cheese, 1/2 cup of reserved water, salt & pepper. Mix well. After pasta is drained return to pot and mix with egg mixture. Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta. Toss in asparagus and mix well. Adjust salt and pepper to taste.

Serve with additional grated cheese.

Recipe adapted from: http://www.skinnytaste.com

Ohhhh & my sweet tooth kicked in around 8 o’clock I made myself a quick baked banana with brown sugar, cinnamon & raisins!

πŸ˜‰

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Dinner Date!

Time & time again I ask my boyfriend to cook dinner and he always answers with, “I can’tΒ I don’t know how.” And I always say all you need to do is follow a recipe!! This weekend he surprised me with a dinner he made all by himself :). He told me I wasnt allowed in the kitchen when he was cooking, but I snuck in to capture it on camera. It was very cute & delicious may I add.

The menu:

  • Marinated Grill Chicken
  • Salad with Blue Cheese Crumbles
  • Corn on the Cobb
  • Asparagus
  • Caprese Salad

πŸ™‚

Salad

Corn on the Cobb

Matt prepping the Caprese Salad.

Cutting the Asparagus

Matt grilling.

How cute!

πŸ™‚

Yummy!

TIME TO EAT!!!

Β 

Thank you Matt!!!! ❀

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Filed under Chicken, Recipes, vegetable

Dinner Party.

Tonight we had a couple of guests over to join us for dinner. Thank you to my sisters who actually helped out with today’s meal! πŸ™‚

*Menu: Stuffed Chicken, Chive Mashed Potatoes, Asparagus, Wedge Salad & of course DESSERT!

This meal takes some time to prepare so I split it up: I made the Stuffed Chicken & Asparagus, I put Taia in charge of the Mashed Potatoes & Dessert, Mia in charge of the wedge salad & Madelana in charge of cleaning (hey it got messy, thanks cindy) πŸ˜‰

WHAT YOU WILL NEED:

  • 3 packs of 4 chicken cutlets
  • 12 slices Provolone cheese
  • 12 slices of Prosciutto
  • 1 bag of spinach
  • salt/pepper
  • 1 bag of potatoes
  • butter
  • sour cream
  • chives
  • milk
  • 2 bunches of asparagus
  • garlic
  • 2 heads of wedge lettuce
  • blue cheese
  • 3 tomatoes
  • bacon bits
  • something for dessert-> we chose a cake πŸ™‚

Start by stuffing the chicken. Pound cutlets until thin, sprinkle with salt & pepper. Add one slice of cheese, one slice of prosciutto, and a handful of spinach. Roll and secure with a toothpick. Add oil to a large skillet and coat the chicken with some flour cook for 5 minutes on each side. After chicken is cooked place in a baking dish, heat oven to 350 degrees and cook for 10 minutes.

I chose to make a sauce for the chicken, what you will need is 3 shallots sliced, 2 cups of white wine, 2 1/4 cup of chicken broth, 2 teaspoons of tomato paste. Cook shallots until soft then add the rest, cook until reduced by half and pour over chicken before baking. In a huge pot boil water for the potatoes. While you are waiting for the water to boil, peel and cut the potatoes. When the water is boiling add potatoes & cook until soft. When soft, drain & place potatoes in a mixing bowl. Add butter, milk, salt/pepper, sour cream, chive and mix with a mixture. Top with some more chives πŸ™‚

To prepare the asparagus, cut the stems off. Add water to a skillet, like the asparagus boil until green. Drain water, add oil & garlic saute for 3 minutes. Now, add two tablespoons of breadcrumbs and add to oven on 350 degrees & bake for 3 minutes.

To prep the wedge salad, Mia cut the salad into wedges & drizzled with blue cheese dressing. She topped them with tomatoes & bacon bits.

TIME FOR DESSERT: Taia made two cakes, she loves to out due herself πŸ™‚

Watching Tay

Mrs. Betty Crocker

Delish! Marble Cake

Thanks for coming, Come Again!

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Steak Strips with Caramelized Onion & Balsamic Demi Sauce.

Yum! Tonight’s dinner was super fast & super delicious! This is an impressive dish to make if your entertaining and it really takes no effort at all! I had four steak strips that I decided toΒ  pair with caramelized onion & a balsamic sauce. For sides, I choose baked potatoes and asparagus :).

WHAT YOU WILL NEED:

a pack of four steak strips (or a steak flank)

salt/pepper

1/2 of a large white onion

oil

garlic

a bunch of asparagus

3/4 cup of balsamic vinegar

steak seasoning

4 potatoes

Serves: 4

First things first, set the oven to 400 degrees. Wash potatoes and drizzle/spray with oil, then wrap in foil and bake for an hour.

Next, in a medium skillet heat water & asparagus. When asparagus is cooked and turns green, remove water from skillet & add oil, 2 gloves of garlic, salt and pepper. Cook for 3 minutes & then set aside.

Season steak your favorite steak seasoning and set your broiler on high. Spraying your baking dish with cooking spray and place steak in oven (you can move the potatoes to the bottom rack). Cook steak for 4 minutes on each side.

While you are waiting for steak to cook, in a small skillet add 2 tablespoons of oil. Slice onions in long strips and cook for 8 minutes on medium heat.

When the onions are caramelized, remove from heat (use the same skillet to make the balsamic reduction). Add 3/4 cup of balsamic vinegar to skillet, when the liquid boils reduce heat & cook for 4 minutes.

Dinner is READY!

I wouldn’t be surprised if someone thought you ordered this from take-outΒ  πŸ˜‰ just saying.

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Chicken Cutlets with Asparagus & Tomatoes.

Tonight’s dinner was Chicken Cutlets with asparagus & tomato with mozzarella. Usually when I make chicken cutlets I batter the cutlets with eggs in order for the breadcrumbs to stick. Tonight I tried something different, I used lemon juice & it was extra tasty!

What you will need:

  • 1 1/2 cup of Italian breadcrumbs
  • 2 lemons
  • 2 packs of 4 chicken cutlets
  • 1 bunch of asparagus
  • 4 tomatoes
  • 1 ball of mozzarella cheese
  • 1 can of black olives
  • 1/2 cup of broth
  • 1/4 cup of white wine
  • oil
  • salt/pepper
  • handful of Parmesan cheese

Serves: 4 (well we eat a lot, so possibly 5 for normal eaters) πŸ™‚

First, season cutlets with salt & pepper. In a small bowl squeeze the juice of 2 lemons, put breadcrumbs in a separate dish. Next take the cutlets and soak them in the lemon juice & carefully transfer them to the breadcrumb dish. Make sure you coat each cutlet fully in the breadcrumb mix. While you are breading the cutlets, in a medium skillet heat 1/4 cup of oil on medium.

When skillet is hot, place cutlets in pan and cook for 3 minutes on each side.

While cutlets are cooking, cut 1 inch off the end of each asparagus. In a smaller skillet place asparagus in 1 inch of water and cook for 4 minutes.

When asparagus water boils, empty the water from pan. Return to heat add 1 tablespoon of oil & salt/pepper; cook for 4 more minutes and top with a handful of Parmesan cheese.

While your waiting for the chicken to finish, cut up all 4 tomatoes, mozzarella cheese and olives. Top with salt/pepper & oregano and Italian dressing.

I always like a little sauce on my chicken to give it flavor, so i decided to make a white wine sauce to top the cutlets with. After you remove chicken from skillet, in the same skillet you were using add 1/2 chicken broth & 1/4 cup of white wine. (on high heat stirring constantly for 30 seconds).

Top the chicken with the sauce & ITS TIME to EAT!

& there you have it!

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There’s A First For Everything!

So my plan tonight was to make baked pork chops, scratch that I came home to no electricity because of the rain! Luckily, Maddie reminded me that we had a grand new grill waiting to be used outside πŸ™‚ I was a little nervous, because to be honest I’ve never used a grill alone before but as I said, there’s a first for everything! Usually when I make a meat I always have a vegetable on the side. Well tonight were having two, because greens are good for you! Or at least that is what I was told when I was young.

Grilled Pork Chops with grilled asparagus & potatoes
What you will need:

  • 3 Pork Chops
  • 4 baking potatoes
  • 1 bunch of asparagus
  • vegetable oil
  • salt/pepper
  • Pork Seasoning
  • 2 garlic clove, minced

Servings: 3-4

Wash potatoes & cut in thin slices. Drizzle with oil & season with salt and pepper. (I also used potato seasoning)

Next wash asparagus , then cut an inch off the bottom. Drizzle with oil & garlic.

Heat the grill on high! Place two pieces of tin foil on the grill, one for asparagus and one for the potatoes. Let the asparagus cook on grill for 10 minutes and potatoes for 20 minutes. (Watch & toss both as needed)

After you remove the asparagus from grill, add the pork chops. Season pork with the pork seasoning & let cook for 5 minutes on each side. When the pork is done, remove from grill.

YUM, I will definitely be grilling again!

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Filed under Grill, Meat, Pork, Recipes, vegetable