Roasted Asparagus

Roasted Asparagus
(File Photo)

Roasted Asparagus is delicious! Growing up my family always (and I do mean always) enjoyed Asparagus at dinnertime in the Spring.  It only made an appearance on our dinner table when the fresh local veggie was available at the road side stands in nearby Hadley, MA. My mom always boiled/ drained the cut strips and we would drizzle melted butter over them.  As much as I always liked that method of preparing Asparagus, that is now a Memory!

Now, after preparing the stalks I roast them in a 425°F oven for 12- 13 Minutes.  Oh yes, Olive Oil, dried Basil and dried Oregano and maybe powdered Garlic are in the mix, too before the cookie sheet containing the Asparagus is placed in the oven.  What a great method of preparing this green vegetable!

Ready to be placed in my oven!
(File Photo)

 
For the complete recipe that I have posted in the past click here for Roasted Asparagus!    

It is so delicious!

Enjoy!
Yummy!

~Roasted Asparagus~

Roasted and ready to enjoy!

Roasting is definitely my favorite way to prepare Asparagus!  I've enjoyed this veggie for literally decades.  Growing up next door to the town of Hadley in MA, Asparagus was always served at least 3 times a week in the Spring while the local Hadley crop was sold at the road side stands.

As time has moved on, I no longer boil the fresh stalks and serve with drizzled butter.  That was how it was prepared before being placed on the dinner table- so many years ago.  My "go to" method these days is roasting it.  My Spice Rack comes in handy here!

The stalks are cut in half and combined with Olive Oil, Garlic Powder, Basil and Oregano before placing them on a cookie sheet.  Roast 12- 13 minutes in a 425°F oven.  It's that quick!  It's so yummy!

Ready for my oven!

Roasted Asparagus
Oven Temperature:  425°F            Time:  12- 13 Minutes


Ingredients:
1 Bunch- about 1 Lb. fresh Asparagus
2 Tablespoons Olive Oil for baking & sauteing
2- 3 Shakes each of Garlic Powder, Basil and Oregano (dried)
 
Method:

1. Cut off tough ends (about 1 and 1/2") and toss from bottom end of Asparagus stalks.
2. Cut each stalk in half.
3. Double rinse in cold water and drain.
4. Toss Asparagus with Olive Oil, Garlic Powder, Basil and Oregano.
5. Place each piece on foil lined cookie pan in a single layer.
6. Roast in a preheated 425°F oven for 12- 13 Minutes. 

An easy tasty veggie that is quick to prepare for dinner!

Enjoy!
Yummy!

 

~Super Bowl Chili~

Slow Cooker will be cooking away!

It's that time of year!  Tomorrow is Super Bowl Sunday!  The day when watching the commercials on t.v. & watching the football game are both FuN!  And, you just do not wanna' miss the half time show.  You get the picture- spending time in the kitchen, cooking? Ah, no!

Hey, it's fine to get the dishes & utensils, but just not the day to cook.  But you gotta' eat!  The choice is not ordering salty "take out"  foods, either.  Super Bowl Chili is a great choice!  In the early afternoon brown the Ground Beef & place it along with the other ingredients in the slow cooker/ crock pot.  That small appliance will take care of the cooking detail.  When it's ready, remove the lid, stir the cooked ingredients & take out the serving ladle!  The great aroma will invite everyone to take a bowl & fill it.

If, there are any remaining portions later, cool & pack in freezer containers.  Super Bowl Chili freezes very well, too!      

Super Bowl Chili

Ingredients:
1- 1¼  lbs. Ground Beef
1 small Green Pepper, cut into small chunks
(1) 14.5 oz. can Diced Tomatoes, drained
(2) cans Red Kidney Beans (about 19 oz. each)
Chopped Onions (I use 1 Tablespoon dehydrated Onions.)
Chopped Parsley (I use 1 Tablespoon dehydrated Parsley.)
2- 3 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano
(2) cans Tomato Sauce (15 oz. each)

***and do not forget the:

Fat Free Sour Cream - Add a dollop on top of Chili in bowl before eating!
Rye Bread - for dunking

Method:

1. Spray nonstick cooking pot of Slow Cooker with PAM.
2. Brown Ground Beef in a frying pan.
3. Place Green Pepper chunks in cooking pot.
4. Add browned Ground Beef.
5. Add drained Diced Tomatoes.
6. Drain Kidney Beans.  Rinse in cold water.  Drain again.
7. Place on top of Tomatoes.
8. Sprinkle on desired amount of chopped Onions & chopped Parsley.
9. Then, sprinkle Chili Powder, Garlic Powder & Oregano on top.
10. Pour Tomato Sauce over top & spread.
11. Place lid on top.
12. Set temperature to High for 2 and 1/2 hours.  Then, reduce to Medium for 1/2 hour.
13. Stir before serving into bowls. 

**I brown the Ground Beef before placing in the Slow Cooker's pot to remove the fat.
**The Green Pepper cut into chunks is added on the bottom of the pot first to prevent any too crispy Ground Beef. 

This Chili is incredible!  It's so good & it's so easy!  A great family style dinner that only needs to be ladled from the cooking pot. 

Enjoy!
Yummy!

Grilled Zucchini

Grilled Zucchini

Warm weather & grilling time!  Woohoo!  I've been waiting for this- wearing short sleeved shirts, shorts & sandals.  And there's that added perk of prepping dinner to cook outdoors.  The teasing aroma from the grill each time that its lid is opened while food is cooking signals warm weather.  Grilled seafood, chicken & beef have been enjoyed this past week.  

On Saturday I "spied" Zucchini in the produce dept. of our grocery store.  Four smaller sized firm veggies were chosen.  It didn't take long to decide Grilled Zucchini would be the veggie that evening for dinner.  Yum!  Grilling Zucchini is easy & it tastes soo goood!

Basil, Oregano & Garlic Powder from my Spice Rack were combined along with Olive Oil for sauteing & baking to coat the Zucchini halves.  Then, they were grilled.

An extra Zucchini was grilled, too- it makes a great addition to a cold veggie dinner salad!  Cut in small chunks & add in.  Yum!

Grilled Zucchini

3- 4 small Zucchini
3- 4 Tablespoons Olive Oil for sauteing & baking
1/8 teaspoon Basil
1/8 teaspoon Oregano
less than 1/8 teaspoon Garlic Powder

Method:

1. Combine Olive Oil, Basil, Oregano & Garlic Powder in baking dish or plastic bag.
2. Rinse Zucchini under cool running water & dry.
3. Cut 1/2" off each end (blossom end & stem).
4. Then, cut each Zucchini in half- blossom end to stem end.
5. Place each 1/2 Zucchini in Olive Oil combination.
6. Coat each side of vegetable.
7. Using tongs, place on heated grill, cut side down.
8. Turn over to cook other side.
9. Grill until soft- as desired.
10. Grilling Time depends on heat of grill & distance from heat.  On our grill Zucchini is grilled in 15-17 minutes.

Any remaining slices can be refrigerated & added to a cold salad.

Enjoy!
Yummy!

                    

Beefy Asparagus

Beefy Asparagus

There was a definite chill in the air yesterday.  Opening the fridge door before dinner suddenly I saw a container of cooked rice & asparagus.  Now, these could very easily be labelled leftovers from tasty dinners earlier in the week.  To me, they were the beginning of preparing last night's dinner. 

Asparagus is a treat at this time of year & we always enjoy it when it is available.  Rice is plain delicious!  Add in Plum Tomatoes, Tomato Sauce, browned ground beef & suddenly I was heading to my Spice Rack.  While preparing this colorful dish, it smelled so good!  The grains of Rice became nestled between pieces of Asparagus & Tomatoes.  Before I knew it dinner was ready.  Beefy Asparagus tasted so good!

Beefy Asparagus

Ingredients:

3/4 lb. Ground Beef or Ground Turkey - browned
about 1 and 3/4 cups cooked Rice
6- 7 cooked Asparagus stalks, cut into pieces
(1) can (15- 20 ounces) Plum Tomatoes, drained- cut into quarters.
(1) can (15 ounces) Tomato Sauce
1/4 teaspoon Oregano
1/4 teaspoon Basil
1/8 teaspoon Garlic Powder

Method:

1. Brown Ground Beef or Ground Turkey.  Drain.
2. In Dutch Oven or large pot combine all ingredients.
3. Heat about 25- 30 minutes, stirring often.
4. Enjoy!

Serve with Feta Cheese sprinkled on top!

What looked like leftovers in my fridge suddenly became a delicious dinner- served along with a fruit salad!  Try it, you'll like it- if you like Asparagus!

Enjoy!
Yummy!

   

Baked Pork Tenderloin with Roasted Carrots

Roasted Carrots

So often in the evening while the oven is preheating for that 20 minutes, everything is prepped.  Just before the "NBC Nightly News" starts, the oven door is opened and our dinner is placed inside.  Definitely a fave during the colder months is Baked Pork Tenderloin with Roasted Carrots.  The meat is placed in the center of a large foil lined (sprayed with PAM) cookie pan.  Then, Olive Oil/Herb coated Carrots are placed around the Pork Tenderloin.  They are baked/roasted together!  Easy + Yummy!   

When my local grocery store Big Y has a Pork Tenderloin special of "Buy 1 Get 1 Free", this is always  one dinner we enjoy.  While baking, the Pork Tenderloin rests on 2-3 Bay Leaves and is covered with a sprinkling of Oregano + Rosemary Leaves.  Delicious!  Couple that with Roasted Carrots and the aromas from our kitchen beckon us to dinner after we learn the news of the day.

Roasted Carrots

1. Line a large cookie pan with foil.
2. Spray with PAM.
3. Rinse Carrots in cold water.
4. Place Carrots in a Gallon sized Ziploc Freezer bag that contains 3 Tablespoons Olive Oil, 1/4 teaspoon each of Basil, Oregano, Garlic Powder and also Black Pepper and coat.
5. Place coated Carrots on outer sides of foil lined cookie pan. Tongs work well to place coated Carrots on pan.  No sticky fingers.

Pork Tenderloin - about 1 and 1/4 lbs.

1. Place 2-3 Bay Leaves in center of cookie pan where Tenderloin will be placed.
2. Rinse Tenderloin in cold water.
3. Place Tenderloin on Bay Leaves.
4. Drizzle about 1-2 teaspoons Olive Oil on top of Tenderloin.
5. Sprinkle 1/4 teaspoon Oregano on Tenderloin.
6. Sprinkle 1 teaspoon Rosemary Leaves on Tenderloin.

Bake the Pork Tenderloin + the Carrots in 425°F oven for 40 minutes. 

After removing from oven, cover with foil and let sit/rest for 5 minutes.  Then, remove Pork Tenderloin and cut into slices.  The roasted colorful Carrots are a delicious veggie bursting with flavor.

Sometimes, Easy Cheesy Noodles round out this yummy colorful dinner! Mmmmm!  I also enjoy a little Mustard as a dipping sauce for pieces of sliced Pork Tenderloin!  Do you like mustard?

Enjoy!
Yummy!

       

Ricotta Rollups

Whenever I have a craving for Lasagna, but no time to prep the sauce that simmers for 1 and 1/2 hours on the stove, I bake Ricotta Rollups.  Pasta filled mostly with Ricotta and Mozzarella Cheese and covered with tomato sauce smells wonderful as it bakes.  My large Rose Colored Pyrex comes in handy once again.  It's not only used to make Raisin Rice Crispies Bars.  :) 

Two nights ago I baked a batch of this meatless family favorite (made with Lasagna noodles that have been cut in half).  After dinner the remaining portions were placed in single serving Ziploc containers and into my freezer they went.  Individual portions will be reheated in my microwave for a quick dinner on busy nights.  If reheating, I add a little more tomato sauce.  Served with a veggie salad and Garlic Parmesan Toast.  Yum!

Ricotta Rollups

Oven:  375°F
Time:  About 35 Minutes

Ingredients:
9-10 Lasagna Noodles (I use Ronzoni.)
(2) 1 lb. containers of Ricotta Cheese - I use Fat Free + Part Skim.
8 oz. Shredded Mozzarella Cheese - I use Part Skim.
1/2 Cup Flavored Bread Crumbs
(2) Egg Whites slightly beaten or 1 Whole Egg
1 jar Spaghetti Sauce - about 24 oz.
Parmesan Cheese - to sprinkle on top before baking

Method:

1. Boil Lasagna Noodles according to package directions.
2. Preheat oven to 375°F.
3. Spray a Glass Baking Dish (about 8"x11") with PAM.
4. Spread about 1 Cup Sauce in baking dish.
5. In large bowl mix Ricotta, Mozzarella, Bread Crumbs and Egg Whites.
6. Place 2 Lasagna Noodles on a large dish and cut each in half.
7. Spread 2-3 Tablespoons Cheese mixture on 2/3 of each noodle.
8. Roll Noodle from filled side to end.
9. Place in baking dish seam side down.
10. Continue filling noodles.  Two rows of Rollups in dish.
11. I also place 4 Rollups in middle of baking dish, if extra.
12. Pour sauce over top and on edges of filled Rollups, spread sauce evenly.
13. Sprinkle Parmesan Cheese on top.
14. Bake in oven for about 35 Minutes.

Printable Recipe Card.  :)

Does your family enjoy dinners with pasta and tomato sauce? 

Enjoy!
Yummy!

          

Garlic Parmesan Toast

Yesterday was definitely a New England winter wonderland!  School children had a "Snow Day".  Some children here in the Pioneer Valley enjoyed another day of sleeping late today.  :)  We were very aware that SNOW would be the word of the week and it sure is!  In the afternoon my Slow Cooker bubbled away containing the ingredients for our warm, hearty, delicious, colorful dinner.  Dinner was a cinch served over Barilla PLUS Farfalle Pasta.  

Only for special occasions do I purchase dinner rolls, so there were not any to dunk into the appetizing herbed tomato sauce containing green pepper slices. 

However, Garlic Parmesan Toast was my plan.  For years my fam has enjoyed this easy substitute for dinner rolls.  A Toaster Oven is a must to prepare these!  The ingredients are always at hand:  Sliced bread, Butter/Margarine, Parmesan Cheese and Garlic Powder.  It is so easy to make and it is so tasty!

Garlic Parmesan Toast 

1. Spread Butter/Margarine on bread slices.
2. Sprinkle Parmesan Cheese on top.
3. Finish by sprinkling with Garlic Powder, as desired.
4. Toast bread slices in a Toaster Oven, as desired.  

Try these and you will enjoy!  If garlic is not a fav in your fam, Parmesan Toast tastes mighty fine, also!  Just skip the Garlic Powder.  :)  My bread of choice is Soft Oatmeal.  There is always at least a half loaf in my freezer waiting to be used!  This was Plan A! 

Enjoy!
Yummy!

      

Happy Easter!

The sun is shining brightly through our bay window. Spring and April have arrived and it is Easter weekend!

Yesterday, my oven was working overtime. The Irish Soda Bread is double wrapped and sitting on the kitchen counter for Breakfast tomorrow morning. My mom’s recipe for Polish Cheesecake was used, so our Easter Dinner dessert is in the fridge.

Mustard Coated Roasted Leg of Lamb, Garlic Mashed Potatoes and Butternut Squash are on our menu for Easter Dinner. Will you also be celebrating this holiday at home?

Happy Easter to you and your family!

JG

Sauteed Summer Veggies

Yes! The fresh, colorful, nutritious vegetables are now found at our local roadside stands. Last night the chilly rain was falling outside my kitchen window, but inside my warm kitchen the green chunks of zucchini squash smelled so good! I was sauteing them in Olive Oil. This quick and easy side dish is one that we enjoy often when the local zucchini is available.

After washing 3 – 4 small zucchini in cold water, they were cut in slices. Each slice was then cut in half. 2-3 TBS. of Olive Oil were heated in a large skillet over medium heat. While sauteing the veggies, I added a few sprinkles of dehydrated Chopped Parsley, Chopped Onion, Oregano, Sweet Basil and Garlic. Saute until tender. Ahhh!


Sometimes, I add slices of yellow Summer Squash along with sliced Green Pepper Sauteed Combo (click here). This is one of our favorite side dishes!

It tastes so Good!

Yummy!

Red-Hot Chili

Do you have a Slow Cooker or a Crock Pot? Have you used it in the past few weeks? My answer to both questions is YES! Quite often I use my West Bend Slow Cooker when I am at home working on other projects. The meals prepared in this small appliance have few instructions, take little prep work/time, and taste absolutely delicious! Chili can be prepared on top of the stove, but if the ingredients are placed in the cooking pot of a Slow Cooker or Crock Pot and simmer for a few hours, the resulting dinner is very tender and full of flavor.

The instructions for Red-Hot Chili are simple. Brown about 1 lb. Ground Beef in a frying pan and then place the browned meat in the bottom of the cooking pot of the Slow Cooker/Crock Pot. Place the contents of one 14.5 oz. can of Diced Tomatoes on top of the browned beef. Drain, rinse in cold water and drain again the contents of two cans of Red Kidney Beans. Place the Kidney Beans on top of tomatoes. Sprinkle desired amount of dehydrated chopped onions and chopped parsley on top. Then, sprinkle on 2 tsp. Chili Powder (or desired amount) ½ tsp. Garlic Powder and ½ tsp. Oregano. Pour Tomato Sauce (two 15 oz. cans) evenly over top. Place lid on. Set the temperature on High for 2 and ½ hours. Then, reduce to Medium for ½ hour.

When it is ready to be served stir the scrumptious appetizing Red-Hot Chili before placing into bowls. Your family will know dinner is ready.

We enjoy a bowl of Red-Hot Chili served with a spoonful of Fat Free Sour Cream on top. Add a slice of Oatmeal Bread – Yummy!

Any extra portions can be cooled, refrigerated and reheated to enjoy again. However, there might not be any left after dinner! ;-)

Enjoy!
Yummy!