Tag Archives: recipe

Roasted Asparagus

31 May

I looked back through the blog, and the last time I shared a recipe with asparagus was in 2011.  Honestly, that’s the last time I cut it and did anything with it.  I decided it’s been long enough I should do something with it again.  Actually, I discovered browned butter, and I thought it would be a good pairing.  I have done a lot of playing in the kitchen and I’m getting a backlog of recipes to share, but we’ll do this one before asparagus is completely out of season.

I tossed the asparagus in olive oil and put it on my roasting sheet.

Then I sprinkled it with dill and fresh minced garlic.

While I roasted it at 400°F, I made the browned butter.

I’ve never been a big butter person (I usually used margarine), but the idea of browned butter as a glaze intrigued me, so I tried it.

It’s easy enough.  I used 1/4 Cup of butter and just cooked it until it turned brown.  Seriously easy.

By that time the asparagus was done roasting (It was only about 10 minutes), and I drizzled it on there and turned it to coat it all.

Then I put it on the serving tray.

Finally, I added a sprinkling of feta cheese.

It wasn’t bad.  I am not an asparagus fan (obviously since it’s been eight years since I ate any), and this would have been better without the asparagus, but it wasn’t too bad.


Egg Overload

13 May

The girls have really kicked the egg production into high gear.

Nugget and ladies

I can’t keep up with them.

I used to use one or two eggs each day for Snickers, but he’s on a canned cat food kick-specifically seafood.


I keep forgetting to ask people at work if they’d like a dozen eggs.  Luckily, it’s spring salad time, so I’m making egg salad and every other kind of salad I can think of that takes eggs.  Today it was pea salad.

Mix together and refrigerate:

  • 2 cups frozen peas (mostly thawed)
  • 2 hard boiled eggs (diced)
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1 Tbsp. bacon bits
  • 1/2 cup finely shredded cheddar cheese
  • 1 cup Miracle Whip (or mayonaise)
  • 1 tsp. lemon juice
  • 1 tsp. brown mustard
  • 1/2 tsp. parsley
  • 1/2 tsp. garlic salt
  • 1/4 tsp. dill
  • 1/4 tsp. black pepper


Chicken Bacon Ranch Casserole

30 Apr

Since my nephew and his wife were going to have their baby, I decided to make a casserole and leave at their house for when they got home from the hospital.  I even bought real meat for it.  I didn’t try it, but they said it was pretty good.

3 chicken breasts cut into pieces and cooked
8 slices cooked bacon, cut into pieces
3 cloves garlic
large bag of frozen broccoli cuts
3/4 cup ranch dressing (recipe to follow)
1 cup Mozzarella cheese
1 cup cheddar cheese

I started by cutting and cooking the chicken in a bit of olive oil.

Then I used the same pan to cook my bacon.

While I was cooking the meat, I was also cooking the broccoli cuts.  Since everything was pre-cooked, I figured it was perfect to give to someone to just heat up and eat.

I put all of that into a baking dish with the minced/or pressed garlic.

To make the ranch dressing I simply mixed:

1 cup sour cream
1/4 cup water
1/2 Tablespoon lemon juice
1 teaspoon brown mustard
1/2 teaspoon dill
1/2 teaspoon parsley
1 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon black pepper

Add 3/4 cup of ranch to the casserole.  This gave me some extra, but extra ranch is never a bad thing.  Add half of the two kinds of cheeses and mix everything well.

Then spread the remaning cheese on top.

Bake it at 350*F for about 20 minutes or until it’s hot through.  I can’t share a picture of that because I just covered it, added a cooking label, and delivered it so they only had to heat it up.