roasted asparagus with lemon feta vinaigrette

I made this dish for my mom for Mother's Day this year, and she raved about it as she ate it.  It's right up our alley--easy, simple, and delicious!  Plus, we used some foods from our local farmer's market which made it even better.

{roasted asparagus with lemon feta vinaigrette}

roasted asparagus with lemon feta vinaigrette
from GI 365

makes 2 servings

2 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon mustard, Dijon or spicy
1/4 cup olive oil
4 tablespoons feta, crumbled
1 pound asparagus (local), washed and trimmed
4 eggs (local)

1. Preheat oven to 450.
2. Whisk together lemon juice, garlic, and mustard.  Drizzle the olive oil slowly, whisking all the while until the dressing is emulsified.  Set the dressing nd feta aside.
3. Lay asparagus on a single layer of a parchment covered baking sheet.  Drizzle with olive oil, salt and pepper.  
4. Roast 5-8 minutes or until tender.
5. Meanwhile, fry eggs to desired doneness (I like mine over medium).
6. Place asparagus on a plate, top with eggs, dressing and feta.
7. Enjoy!

Your eyes aren't deceiving you--those yolks are ORANGE!  They were so delicious too!  How are you eating your local produce like asparagus?

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ribboned asparagus salad with lemon

I've personally always eaten asparagus cooked.  When I saw this recipes from a favorite food blogger to eat it raw, I was intrigued.  I made it for lunch right after buying some from the farmer's market last weekend.  My mom and I ate it ALL in one sitting.  Then I made more for her before going home so she had it for the week.  Needless to say, we are obsessed!

 {ribboned asparagus salad with lemon}

{close up of the salad}

ribboned asparagus salad with lemon
from smitten kitchen

makes 4 servings

1/4 cup sliced almonds, toasted and cooled
1 pound local asparagus, rinsed
1 lemon, halved
Olive oil
Coarse salt
Freshly ground black pepper
1 to 2 ounces Parmesan cheese, shredded

1. No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough ends once you’re done peeling.
2. Gently pile your ribbons on a medium-sized serving platter. 
3. Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle it with salt and pepper. 
4. Toss gently to coat. 
5. Sprinkle with Parmesan and almonds. 
6. Eat immediately. 

Have you eaten raw asparagus?  How did you like it?  Will you try this recipe?  (oh pretty please do!)

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balsamic mushroom pasta

Sometimes, I just don't feel like eating meat.  So when I saw this recipe on Pinterest, I knew I had to try it.  I told my mom I was making her dinner one night, and she loved it!  But really--who doesn't love a quick pasta meal?  

 {balsamic mushroom pasta garnish with parmesan cheese and parsley}

one year ago: zucchini noodles

balsamic mushroom pasta
from girl gone gourmet

makes 2 servings

4 ounces fettuccine pasta
4 tablespoons butter, divided
1/4 cup onion, finely diced
2 garlic cloves, minced
8 ounces baby portabello mushrooms, sliced
1/4 cup balsamic vinegar
1/4 cup cream
1 tablespoon fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus a few tablespoons for garnish
salt & pepper

1. Cook the fettuccine according to the directions on the package. While the pasta is cooking prepare the mushroom sauce.
2. In a large pan, melt 2 tablespoons of butter over medium heat. Once melted, add in the shallots and garlic and cook for a few minutes or so, just until softened.
3. Add in the sliced mushrooms and toss them around to get them coated in the butter. If needed, add an additional tablespoon of butter if the mushrooms get too dry. Let them cook and brown for about 8 minutes.
4. Pour in the balsamic vinegar and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. 
5. Add in the other tablespoon of butter. 
6. Cook everything together for a couple of minutes and then turn off the heat and move the pan off the burner.
7. Pour in the cream and Parmesan cheese and stir to combine.
8. Add the cooked fettuccine to the sauce and toss to combine. Add in the fresh parsley and season to taste with salt and pepper.
9. Serve with additional Parmesan cheese sprinkled over the top.

If I weren't married, I'd probably eat many more vegetarian meals.  The Hubby has a meat=meal mentality which I don't see changing anytime soon...

How about you?  Do you not feel like meat every now and then?  

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grilled cheese | spinach, roasted pepper, and feta

Putting all the makings of my favorite salad ingredients on a sandwich?!   That was a no-brainer....

{almost too beautiful to eat... almost}

one year ago:  crushed peas with smoky sesame dressing

spinach, roasted pepper, and feta grilled cheese
from grilled cheese social

makes 2 sandwiches

4 slices multi-grain bread
4 oz crumbled feta
1 cup fresh spinach
6 oz roasted red peppers
Fresh ground black pepper
Mayonnaise

1. Spread a thin layer of mayonnaise on one side of each slice of bread.
2. Layer half of ingredients on two slices of bread.
3. Close the sandwich.
4. Grill according to your preference.
5. Enjoy!

Have you ever thought to put exotic ingredients in your grilled cheese?  Me neither!

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seared pork chops with spiced tomato sauce

I'm a sucker for an easy weeknight meal, and many other things in life, but definitely an easy weeknight meal!  (Kinda a wordless Wednesday--sorry guys!)

 {seared pork chops with spiced tomato sauce}

 {with Parmesan cheese}

seared pork chops with spiced tomato sauce
from myrecipes.com

makes 4 servings

4 ounces uncooked whole-wheat spaghetti
2 tablespoons olive oil, divided
4 (6-ounce) bone-in center-cut loin pork chops (about 1/2 inch thick)
1 cup vertically sliced sweet onion
1 cup sliced fennel bulb
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 cup dry white wine
1 tablespoons chopped dried oregano
2-14 oz can diced fire-roasted tomatoes
1 ounce grated Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta cooks, heat a large stainless steel skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. 
3. Sprinkle pork with salt and pepper. 
4. Add pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. 
5. Reduce heat to medium-high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and fennel; saute 3 minutes or just until vegetables begin to brown. 
6. Add curry powder and coriander; cook 30 seconds, stirring constantly. 
7. Add wine; cook 30 seconds. 
8. Stir in oregano and tomatoes; bring to a simmer. 
9. Cook 5 minutes or until liquid is slightly reduced. Return pork to pan; nestle in tomato sauce. 
10. Cook 10 minutes or until done. 
11. Remove as much sauce as you can, and toss with pasta. 
12. Sprinkle with Parmesan and serve.

The Hubby and I literally fought over these leftovers.  We each took one lunch, but it was a fight to make sure we each had the same amount of sauce and pasta. Do you have any favorite quick weeknight meals?

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Cajun Chicken Caesar Salad

I don't know why it took me so long to put this combination together, but I have been seeing it several times on Pinterest.  It's easy, fast, and the perfect summer meal.

 {Cajun Chicken Caesar Salad}

 {Grilled Cajun chicken}

 {Caesar Salad}

 {Cajun Chicken Caesar Salad}

One year ago:  Chocolate Syrup (like Hershey's)

Cajun Chicken Caesar Salad

Serves 4

2 pounds chicken thighs, boneless and skinless
2 tablespoons Cajun seasoning
1 bag romaine blend lettuce
1/2 cup Caesar dressing
Parmesan cheese, optional for garnish

1. Preheat grill.
2. Sprinkle Cajun seasoning onto chicken and grill until done, about 25 minutes.
3. Meanwhile, combine dressing and salad in a bow.
4. Toss to coat salad with dressing.
5. Serve salad sprinkled with cheese and one to two pieces of grilled Cajun chicken on top.

Do you have any easy and fast summer meals that you make?

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Fettuccine with Sausage Puttanesca Sauce

I love spaghetti; I mean who doesn't?  This puttanesca sauce with the sweetness from the sausage, saltiness from the olives and capers, and spiciness from the wine, feels like a grown-up spaghetti.  We made this three times in the last two months just to be sure, but it's pretty tasty!

 {Fettuccine with Sausage Puttanesca Sauce}

 {The sauce only takes about 30 minutes to make which means easy weeknight meal!}

 {View before I took a bite}

Fettuccine with Sausage Puttanesca Sauce
from Carrie's Experimental Kitchen

Makes 4 servings

2 tablespoons olive oil
5 links Italian sweet sausage, casings removed
1/2 medium onion (local), chopped
2 cloves garlic (local), minced
1-15 oz can fire roasted tomatoes
1-6 oz can kalamata olives (drain weight should be 6 oz)
2 tablespoons capers
1/2 cup dry red wine
1/2 cup chicken broth
6 oz tomato paste
1/4 teaspoon chili flakes
Cooked pasta

1. In a large saute pan, heat oil and add the sausage; then break apart using a wooden spoon. Saute until the meat is cooked through and no longer pink.
2. Add in the onion, garlic, tomatoes, olives and capers. Saute until the onions start to turn translucent.
3. Then add the wine, chicken broth, tomato paste and chili flakes. 
4. Simmer on low for 10-15 minutes.
5. Serve sauce over hot pasta.

Please don's put Parmesan cheese on this, unless you are serving this to children because that will ruin the taste and really make it taste similar to spaghetti.  Because this is not spaghetti so don't confuse your dinner companions. 

PS--This would definitely be on my dinner party list because the sauce can be made a head of time and reheated (we've tested this!).

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Broiled Cracked Pepper Fish

I am trying to add more fish into our diet, but The Hubby makes it hard with his preference of light white fish over fish like salmon.  However, when I saw this recipe that include one of his favorites--black pepper, I knew this would be a winner, and it was!

 {Broiled Cracked Pepper Fish}

 {Searing the peppers and onions}

  {Ready to go under the broiler}

 {Broiled Cracked Pepper Fish}

 {Served with Ginger Rice}

One year ago:  Garlic Chickpea Salad

Broiled Cracked Pepper Fish
from rotinrice

Serves 4

2 tablespoons olive oil
2 peppers (local), thinly sliced
1 onion (local), thinly sliced
3 cloves garlic (local), thinly sliced
1/2 teaspoon dried thyme
4 pieces white fish like swai, cod, or halibut
2 teaspoons black peppercorns, crushed

1. Preheat oven to broil.
2. In an oven-proof pan, heat oil until hot.
3. Add onions and peppers and sear so one side is caramelized.
4. Add garlic and thyme; cook for another 3 minutes.
5. Place fish on top of veggies and sprinkle with pepper.
6. Bake for 10-15 minutes or until fish turns opaque and flakes easily.
7. Serve.

Do you prefer light, white fish, or heavier fish like salmon and tuna?

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Rice with Wilted Spinach and Garlic

I've been experimenting with adding different flavors to rice because The Hubby will eat rice if it has flavor or the dish has a sauce.  Plus, I can cook a large amount of rice at one time then keep it in the fridge and pull it out whenever I need it.  Instant side dish in about 10 minutes!

{Rice with Wilted Spinach and Garlic}

One year ago:  Parmesan Roasted Zucchini


Two years ago:  Peach-Blackberry Crumble


Rice with Wilted Spinach and Garlic

Serves 4

12 oz spinach (6 oz if using frozen)
2 cups cooked rice
2 cloves garlic, minced
2 oz cream cheese

1. In a saucepan, wilt spinach.
2. Add remaining ingredients, making sure to stir until cheese is melted and everything is combined.
3. Season ti taste with salt and pepper.
4. Serve.

How do you like your rice flavored?

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Balsamic Beef

The Hubby and I are always up for a good pot roast.  So when he was showing he was willing to have balsamic (a recent development), I made this immediately.  We both loved the flavor; the balsamic really gives it a depth and smokiness. 

 {Balsamic Beef with mashed potatoes}

 {Side view}

One year ago:   Beef with Gravy and Buttered Noodles

Balsamic Beef
from Shugary Sweet

Makes 4 servings

2 pound beef chuck roast
1/2 cup beef broth
1/2 cup light brown sugar
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1/4 tsp crushed red pepper flakes
3 cloves garlic, minced
2 tablespoons cornstarch (3 tablespoons tapioca flour for paleo)
2 tablespoons broth

1. Place roast in crock-pot.
2. Mix remaining ingredients together and pour over roast.
3. Cook on low for 6-8 hours.
4.  Drain cooking liquid from crock-pot and place in a saucepan.
5. Mix cornstarch (tapioca) and broth together and add it to the beef liquid.
6. Cook sauce until thickened.
7. Slice beef and serve over mashed potatoes (or cauliflower) topped with gravy.

If you don't believe that we love pot roast, you should try Chipotle-Coffee Pot Roast, Garlic Pepper Pot Roast, Sauerbraten (German pot roast),and Pot Roast Paprikash.

Do you love pot roast?

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Grilled Honey Balsamic Chicken

Several years ago, The Hubby didn't like the smell of balsamic, let alone the taste.  Fast forward a few years, and he really loved this chicken.  Let me tell you guys--this is so awesome!  You have no idea how hard it was to cook around what he would eat!  Now he is much more adventurous and willing to try!  I couldn't be any happier!

One year ago:  Israeli Salad

Grilled Honey Balsamic Chicken
from Recipe Critic

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon paprika
2 tablespoons honey
2 tablespoons balsamic vinegar
2 tablespoons ketchup
2 teaspoons minced garlic

1. Place chicken in a container suitable for marinating.
2. In a small mixing bowl, whisk together the remaining ingredients.
3. Pour marinade over chicken at least 30 minutes before grilling, but preferably 24 hours ahead.
4. Preheat grill.
5. Grill your chicken until done, about 25 minutes, basting with the remaining marinade.
6. Serve. 

We had this with mac & cheese and a salad, but the possibilities are endless!  This would be delicious over a salad or in a sandwich!

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Chicken Caesar Sandwiches

So *technically* I didn't make a sandwich out of this delicious chicken Caesar filling because I'm trying to really good about not eating gluten.  I indulged when I went camping a few weeks ago, and I was miserable for a week after!  So right now, I'm testing out gluten-free bread, and I think I found one!  Woohoo!

 {Chicken Caesar Sandwiches}

 {So easy--just chicken and dressing!}

 {Ready to eat!}

 {I cooked Bulgar with spinach and had my chicken Caesar filling over that with some Parmesan cheese!  So delicious!}

One year ago:  Granola

Chicken Caesar Sandwiches

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
8 oz Caesar dressing
2 tablespoons cornstarch
1/4 cup chicken broth
Buns, romaine lettuce, Parmesan cheese

1. Place chicken in a crock-pot.
2. Pour dressing over chicken.
3. Cook on low for 6-8 hours.
4. Drain liquid from crock-pot into a saucepan and heat on the stove.
5. Mix cornstarch with the chicken broth, and pour it into the Caesar chicken liquid.
6. Heat until thickened.
7. Meanwhile, shred chicken.
8. Pour thickened sauce over chicken and stir to combine.
9. Serve!

Hubby had it in sandwich form with romaine lettuce and Parmesan cheese, and we had to have a fight over the leftovers.  I won, but I had to bribe him by making him a sandwich for lunch.  It was worth it!

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Summer Pasta

This recipe was not only delicious, but it was also fast and easy!  Originally this recipe was vegetarian, but my hubby has to have meat so I added some chicken at the beginning.  I'd have eaten this without the chicken!  I used ingredients from my local farmer's market (yay!  we finally have tomatoes and all kinds of other produce!).  I got a load of produce from my in-laws over the weekend so the hubby and I are up to our ears in fresh vegetables, not that I'm complaining!

 {Summer Pasta}

 {A one pot meal?  No brainer!}

 {Love that the pasta starch essentially makes its own creamy sauce!}

 {Summer Pasta no garnish}

One year ago:  Garlic and Parmesan Roasted Cauliflower

Summer Pasta
adapted from Barefeet in the Kitchen

Makes 4 servings

2 tablespoons olive oil
1 pound chicken (optional)
1 large onion, chopped
6 cloves garlic, minced
2 cups cherry tomatoes, halved
8 oz pasta (spaghetti, fettuccine, or linguine)
4 cups broth
1/4 teaspoon chili flakes
1/4 teaspoon ground black pepper
1/2 cup fresh basil, chopped
Parmesan cheese (optional)

1. Heat olive oil in a large pot; if using chicken then add it and cook through.
2. Add remaining except basil and cheese to pot.
3. Cook until pasta is al dente; the pasta should let off some starch to make the sauce thick!
4. Add basil right before service.
5. Serve with cheese.

 If you haven't yet, head over to your local farmer's market and take a look around!  I dare you to not walk out of there with something!  It's really cheap too!  I can get produce and flowers for $40 a week (and the flowers last two weeks)!  Have I mentioned lately that I LOVE the farmer's market?

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Chicken Parmesan

I hope everyone had a great weekend, and all you dads had a great Father's Day!

If you missed it, head over to HerKentucky for my KY Bourbon Barrel Beer Cheese recipe in celebration of the Winchester Beer Cheese Festival!

So this is more of an undone Chicken Parmesan.  What do I mean?  Well, the chicken isn't breaded and fried first!  Not only unhealthy, but it's also time consuming.  Instead, I browned some bread crumbs and sprinkled them on top because if not, you would end up with soggy chicken.  That's not good!

 {Chicken Parmesan}

 {Layering the ingredients in the crock-pot}

Chicken Parmesan

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
1 recipe of homemade marinara sauce (1-16 oz jar of marinara sauce)
3 cups shredded mozzarella cheese
3 tablespoons butter
1/2 cup breadcrumbs
1/4 cup Parmesan cheese

1. Place a thin layer of sauce on the bottom of the crockpot.
2. Place chicken on top of sauce.
3. Cover chicken with 2 cups of cheese.
4. Top cheese with remaining sauce.
5. Cook on low for 6-8 hours or until chicken is done.
6. In a small saucepan, heat butter until melted.
7. Add breadcrumbs and toast until browned.
8. Add Parmesan cheese to the breadcrumbs and remove from heat.
9. Serve chicken with sauce, sprinkled with more cheese (if desired) and with 2 tablespoons toasted breadcrumbs.

I am no stranger to Chicken Parmesan; I've made it too many times to count!  In fact, the hubby said this was the version that he loved the best!  I had to agree; I didn't mind eating this for lunch for two days straight!

Have you tried making Chicken Parmesan?  Have you tried an undone version like this?

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Balsamic and Rosemary Grilled Steak

During this time of year, I am more than willing to let my hubby do all the cooking (aka grilling) because it takes a load off of me!  All besides finding different marinades and such!  He wasn't a big fan of rosemary or balsamic when we first moved in together, but now he has changed his story!  He actually said this was pretty good!  (I thought it delicious!)

 {Balsamic and Rosemary Grilled Steak served with Broccoli and Cauliflower Salad}

{Marinating steak}

One year ago:  Garlic and Brown Sugar Chicken

Balsamic and Rosemary Grilled Steak

Makes 4 servings

1 1/2 pounds steak
6 cloves garlic, minced
1/4 cup olive oil
1/4 balsamic vinegar
1/4 cup red wine
1 tablespoon rosemary, chopped
1/2 teaspoon ground black pepper

1. Place steak in a container suitable for marinating.
2. Mix remaining ingredients until combined.
3. Pour marinade over steak.
4. Allow to marinate overnight.
5. Preheat grill.
6. Cook steak until desired doneness is reached; discard marinade.
7. Serve.

How do you keep it interesting on the grill?  I'd love to hear, because I'm running out of ideas!  Although, I don't need much of an excuse to troll Pinterest for ideas!

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Italian Stewed Chicken with Fennel and Cannellini

This recipe was so ridiculously delicious, that I was happy to eat it for the next three days!  It was so filling that you didn't have to eat much.  Plus, this was made in the crock-pot.  I'm finding that recipes in the crock-pot are either hit or miss; some recipes can be salvaged and made a little differently the next time.  Lately, I've been a miss-spell, but this recipe brought me out of it!

 {Italian Stewed Chicken with Fennel and Cannellini}

 {Fennel}

 {Mixing sauce ingredients together}

 {Ready to eat!}

 {Add optional garnishes}

 {Top view}

Italian Stewed Chicken with Fennel and Cannellini
from Better Homes and Gardens

Serves 6

Prep time: 20 minutes
Cook time: 7 hours
Assembly time: 10 minutes

1 pound chicken thighs, boneless and skinless
1-15 oz can of cannellini beans (white kidney beans), drained and rinsed
1 bulb fennel, sliced
1 sweet pepper, cut into 1 inch pieces
1 medium onion, cut into 1 inch pieces
4 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon chili flakes
1-14 oz can diced tomatoes (fire-roasted preferred)
1/2 cup dry white wine
6 oz tomato paste
Parmesan cheese and parsley, optional garnish

1. Place chicken thighs in the bottom of the crock-pot.
2. Layer beans, fennel, pepper and onion on top of chicken.
3. Mix garlic, oregano, chili flakes, tomatoes, wine and tomato paste together until well combined.
4. Pour tomato mixture over vegetables in the crock-pot.
5. Cook on low for 6-8 hours or until chicken is done.
6. Stir and serve with Parmesan cheese and parsley on top. 

This recipe was originally called braised, but nothing in this recipe was braised....  Very strange so I changed it to stewed.  Still delicious no matter what you call it, but I didn't want to misrepresent the recipe.

Happy Monday!

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Roasted Garlic and Chili Pasta with Shrimp

Sometimes it's the really simple dishes that are the best.  Nothing really beats an easy pasta dish, thrown together in about 20 minutes.  Plus with simple ingredients and endless options, it's a staple in our house!

 

{Roasted Garlic and Chili Pasta with Shrimp}

 

{Roasting garlic (how-to here)}

 

{I used already cooked shrimp--it was on super sale but raw would work too!  Or even chicken!  Or go vegetarian!}

 

{Sauteing everything}

 

{Cooking pasta (how-to here)}

 

{Combining everything}

 

{Adding Parmesan was definitely delicious!}

Roasted Garlic and Chili Pasta with Shrimp

Serves 4

5 tablespoons olive oil
3 heads of roasted garlic (see here for a how-to)
1/4 teaspoon chili flakes
1/4 teaspoon black pepper
12 oz shrimp, de-veined and tail off
7 oz cooked pasta
Parmesan cheese (optional)

1. Heat olive oil in pan.
2. Add roasted garlic, chili flakes, and pepper; saute until fragrant about 5 minutes.
3. Add shrimp and heat or cook through.
4. Turn off heat.
5. Add pasta and stir to combine.
6. Serve.

Do you have a simple, easy go-to recipe for those nights a quick meal is in order?

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