Parmesan Oven Roasted Asparagus

Have you ever known one of the vegetables that you just haven't had a good relationship with? You know the kind. The ones that always make you want to gag every time you eat them? The ones that just don't taste good. Period. You don't like it. Period.

Asparagus is that vegetable for me.
Or at least, it used to be.
Since discovering this recipe, I've made this several times.
And you know what?
I think I may actually like asparagus.
This is a big deal.

Asparagus was the vegetable that would keep me at the dinner table for hours after the rest of my family had finished eating. We had that rule that you had to eat everything on your plate growing up. And silly me. I'd save the worst part for last and by that time it was cold and even yuckier than usual. And I would sit at my chair. Refusing to eat it. For hours. Honest.
The sad truth is I don't remember whether I ever actually ate that asparagus or if my mom gave in.
All I remember is sitting at the table, tasting that cold asparagus in my mouth before it even passed my lips.

So you see, asparagus and I have had a hate relationship.
I hated it because it was terrible, awful, slimy, icky stuff.
It hated me because I refused to eat it.

And now I'm all grown up and actually eat everything on my plate because I know better. I also know better to eat my least favorite things first, though that's a different story. Anyway, one day we got a big ole' bunch of asparagus in our Bountiful Basket. And I thought, "Oh, really? What am I going to do with this?" See, we have this policy to try everything we get in our baskets, even if it's not something we usually buy or even enjoy. But with asparagus I was on the losing end. How could I bring myself to eat it? And then, as if the angels knew of my plight, a beautiful recipe practically fell in my lap. Well, actually it fell into my blog reader, but you get the idea. And I am forever grateful to Your Homebased Mom for this recipe.

I also just want to say that if you ever eat something you don't like, try cooking it a different way. That could change your mind.

Parmesan Oven Roasted Asparagus
Recipe from Your Homebased Mom

Ingredients:
Asparagus
Olive Oil
Kosher Salt
Parmesan Cheese
{there are no specific measurements because everything is to taste}

Directions:
Thoroughly wash and dry your asparagus. Cut about an inch or so off the bottom. If your asparagus is particularly thick, I recommend peeling the bottom half of the outer skin off. This helps remove the toughness that can come from asparagus. Place your asparagus in a small bowl and toss with olive oil. Place on a cookie sheet lined with tin foil and sprinkle with kosher salt. Bake at 350 degrees for about 7 minutes {this is the magic time in my oven - any less than that and it isn't done, any longer and it's too mushy - and trust me, you don't want mushy asparagus!}. At about 5 minutes, remove from the oven and sprinkle with Parmesan cheese. Return to the oven for remaining two minutes. Serve immediately.

Dinner in the Swiss Alps

Raise your hand if you ever need a quick, tasty recipe. {*raising hand*} Raise your hand if you ever get caught up in other more important things - you know, like crafting, blogging, playing - that you forget about dinner. {*Raising hand!*} Raise your hand if you ever have those days where you just don't feel like cooking. {*Raising Hand!!!*} Now, I love to cook. I'm a lover of good food and I especially enjoy my time creating in the kitchen. But even I have days when I just don't feel like cooking. I'd rather spend my time doing something else. This is the recipe I cook up on days like that.
It's so easy it barely counts as a "recipe". In fact, I'm sure my handsome hubby wouldn't call it a recipe. I personally like to call it a "cheater head recipe". So named because it is so delicious that people could be tricked into thinking you spent hours in the kitchen. When it was really only minutes. *sigh* Lovely.
I'll be the first to tell you that I have absolutely no idea why this is called "dinner in the Swiss alps". I haven't figured out the connection to the Swiss yet. Maybe they are uber-amazing cooks who work magic tricks in the kitchen and create amazing delicacies such as this recipe {if you could call it a "delicacy"}. Or maybe they just like delicious, easy dinners, too. :) Or maybe this has nothing to do with Switzerland. Maybe someday I'll figure out this mystery of mysteries. For now, I think I'll just eat it.

Dinner in the Swiss Alps
Recipe from Jessica Smith
Time to cook: approx. 20 minutes

Ingredients:
4 hamburger patties
1 can diced tomatoes with your desired flavor {I'm a big fan of the garlic and onion flavors myself . . . the Italian flavors are pretty darn awesome, too . . . the Mexican flavor gives it a nice kick - if you like getting kicked - which I don't - which is why I prefer the garlic and onion flavors myself}

Directions:
Fry your hamburger patties in a frying pan. Cook just until they are done.
Add can of diced tomatoes. Turn down the heat to medium low. Simmer for 5-10 minutes or until you just can't wait any longer and you must eat it.
Serve with a vegetable or salad and mashed potatoes. Or something else. Anything you eat with these will be amazing.

Variations: if you didn't want to use a can of diced tomatoes that has seasonings already in it, use a regular can of diced tomatoes and add your own seasonings. Or dice up two cups of fresh tomatoes and still use your own seasonings. You know, if you're feeling ambitious.
Seasonings that would be tasty: basil, oregano, cilantro, garlic, onions

Tuesday With Tierra! (Pasta Alfredo)

Welcome back to the second recipe by Tuesday with Tierra. Now this particular recipe is one of my favorites! I absolutely love Alfredo! The only downfall is how much butter and cream there is so unfortunately I cannot have this every day like I would like but it is fantastic!

This recipe stemmed from my sister-in-law and then my mother-in-law and now I have revised it to make it mine :D

Pasta Alfredo

You will need:

16 oz pasta
3/4 cup butter
1 cup cream
1/4 tsp pepper
1 1/4 cup Parmesan cheese
2 tsp parsley
2 cloves garlic
1/2 cup diced onion

1: In a medium sauce pan bring water to a boil and add in the 16 oz pasta, boil till tender.
2: While the pasta is boiling saute onion till tender, in the butter on a large frying pan.
3: Add in garlic to the frying pan when the onions are almost tender and do not let the garlic get to brown.
4: When the butter is melted and bowling add in the cream and bring to boil. Once it is brought to a boil, boil for about 5 minutes and the sauce should thicken.
5: Drain the pasta and add to the pan with the sauce.
6: Mix in parsley, parm cheese, and pepper. Mix well!

Serve on plates and Enjoy!

A nice addition to the pasta is Chicken. Take 1 chicken breast and add to a crock pot with 1 cup water. Season with 1/2 tsp salt, 1/2 tsp pepper, 1 tsp oregano, 1 tsp thyme. Cook on high for 2-3 hours or until able to pull apart. Then mix in with the pasta and sauce.

Check back next week for another Awesome Recipe!!

Strawberry Limeade

So on Monday I shared the recipe for Strawberry Sauce. And then I made you wait until today to get my new favorite thing to do with that sauce because we got to have our first recipe from Tierra yesterday! Wasn't she great? I'm super excited to try out her fruit salsa and I think I'm going to have to do it as soon as possible.

Now, I know this may not technically count as a "recipe". But I have measurements, I have ingredients and I'm gonna tell it to ya anyway.

If you really know me, you know I loooooovveee lime. Love lime. Like, I can never have enough lime love it. Like, I could put it on everything love it. Like, I do put it on everything love it. I buy bottles of lime juice like everyone else buys bottles of lemon juice. I always have limes in my fridge and the few times I've run out have been sad, sad days. Moral of the story: limes are awesome! And since limes are awesome and, let's face it, so are strawberries, combining them is about the best thing ever. So today I'm going to tell you how to make Strawberry Limeades. And then you should make them. You mustn't delay this very important and crucial part of your day.
You can thank me later. :)

Strawberry Limeade
Start to finish: less than 5 minutes {provided you already have your sauce made up}
Serving size: one lovely, tall glass

Ingredients:
1 cup lemon-lime soda
1/4 cup frozen limeade concentrate or fresh lime juice {or a little less if you aren't quite lime crazy like me}
2 Tbsp. strawberry sauce
Crushed ice, optional

Directions:
Pour the lemon-lime soda into a glass. Add strawberry sauce. Stir. Add limeade concentrate or lime juice. Add your crushed ice.
Then obtain a comfy lounge chair. Place it in a warm, shady spot outside and sip your limeade while dreaming about all things summery and delicious.

See all that frothy, tasty goodness? Doesn't it just make your taste buds tremble with desire for a taste. Mm, I think I better go make me some. :)

Tuesday With Tierra! (Fruit Salsa)

Fruit Salsa
By Cara Horton

While I was in Texas enjoying the nice warm weather in comparison to the weather we have around here, hehe, I got to help my sister-in-law make Fruit Salsa. Now just the name makes me kind of excited because I love fruit and am always up for new ways to eat fruit.
We made it for an appetizer for Mothers Day and I think i ate half the bowl!! (but its fruit so thats okay right?)
So I know now is the time for strawberries so thought I would post this and also even though it may not feel like summer, summer get togethers, like family reunions, are right around the corner!

Anyway, You will need:

Cinnamon Chips:
4 (7-inch) flour tortillas
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Melted Butter

Salsa:
2 medium Granny Smith apples
1 cup strawberries, sliced
1 kiwi fruit, peeled and chopped
1 small orange
1 lemon
1/2 cup sugar give or take (this will be for taste, so as much or as little as you would like)

Heat oven to 400 degrees F.

For cinnamon chips, lightly coat with butter. Combine sugar and cinnamon in flour/sugar shaker; sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on cookie sheet. Bake 8 to 10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.

For salsa, peel, core, and slice apples. Dice Apples into small pieces, you can use a food processor. Slice strawberries and chop kiwi, into small pieces. Place fruit in 1 quart bowl. Cut orange and lemon in half then squeeze the juice over the cut fruit. Add in the sugar to taste. Mix Well!

Serve with cinnamon chips.

This lasted for a few days. I learned that the citrus of the orange and lemon make it so the apple doesn't turn brown, hmmm interesting. I learn something new every day!

Enjoy!!
Thanks for joining me on my first recipe with Tuesday With Tierra! Come back next week for a great Dinner dish!

Strawberry Sauce

Have you ever heard of Our Best Bites? They are just about the coolest cooking blog on the planet. I aspire to be as cool {and talented} as them someday. I got this wonderful gem of a recipe from their site and it is so wonderful. I use it every time I have leftover strawberries that need to be used. It's is always perfect to use when the strawberries get a little soft and are no longer fun for just eating {or am I the only one who gets that way?}. I have made this several times and every time I am always glad I did. We love it as a syrup on pancakes or french toast, it would be so delicious on ice cream as a topping, and if you come back on Wednesday, I'm going to share my recent favorite thing to do with this sauce.



Strawberry Sauce
Recipe from Our Best Bites

Ingredients
1 pint {or two cups} strawberries
1/3 cup granulated sugar
1 tsp almond extract {which is amazing!} or vanilla extract

Directions:
Wash and remove the stems on the strawberries. I usually cut them in half at this point but according to the girls at Our Best Bites, this is an unnecessary step.
Combine the berries, sugar and desired extract flavor in a medium saucepan. Bring to a simmer over medium heat {as in, don't try to boil it but keep it hot}. Cook for five minutes, stirring and breaking up the strawberries constantly.
After five minutes, remove from heat and allow to cool. When the mixture is cool enough for your blender, add the mixture to your blender and pulse until it reaches the desired consistency. Or don't blend it up and have a syrupy strawberry mixture. Whatever floats your fancy.

This is my new favorite sauce to put on strawberry shortcake. Yummy!

I love leaving it with lots of chunks when I'm going to put it on pancakes or something. So tasty! But I like it smoother if I put it on something like strawberry shortcake or for the "recipe" I'm going to share Wednesday! And don't forget to check back tomorrow for the first recipe from Tierra!

Sweet Potato Fries

This was my first experience ever with sweet potato fries. I had heard several people who either loved them or really didn't so I figured I needed to try it out for myself someday. And then when we got some sweet potatoes in our Bountiful Basket, I decided it was "now or never". Am I glad I did, or what? These were so tasty! In fact, I craved them for days afterward and almost changed my mind about the sweet potato I had saved to make food for my baby and make it into sweet potato fries instead! I didn't - but I almost did.
It's important for me to note that I have never before in my life tasted a sweet potato that I liked. This here recipe, this is proof that different ways of cooking a vegetable can make all the difference in the world as to whether or not you'll like it. So if you're like me and don't love sweet potatoes, give these a try and maybe you'll change your mind. :)

  
Tasty Sweet Potato Fries
Recipe modified slightly from All Recipes
Directions
2 sweet potatoes
1/4 tsp cinnamon
1/4 tsp ground ginger
1 1/2 to 2 Tbsp. light brown sugar
Kosher salt and black pepper to taste {we thought they were tasty with and without the salt and pepper so if you wanted a low-sodium treat, these would be yummy!}
3 Tbsp. light olive oil

Ingredients
Preheat oven to 350 degrees.
Wash and scrub or peel your sweet potatoes as desired. Cut them into fry shapes. Rinse the fries in cold water and drain. Spread onto a baking sheet that has been spread with a bit of oil or sprayed with non-stick spray to keep your fries from sticking.
In a small bowl, combine cinnamon, ginger and brown sugar. Sprinkle it over the fries. Drizzle the olive olive oil over fries and sugar mixture.
Bake for 20-25 minutes, or until tender {I cooked mine until they were a tad crispy - and I liked them that way. Now whether or not I did that on purpose is to forever remain a mystery}. Season with salt and pepper and serve.

Yummy!

Tuesdays with Tierra: Welcome, Tierra!

As I mentioned yesterday, I am welcoming a wonderful addition to this cooking blog! Her name is Tierra and she's my cousin. She loves to cook {and I have to tell ya, that's pretty hilarious! You'll see the details of why below.} and she has graciously agreed to post some of her great recipes from time to time! We've created a new installment called "Tuesdays with Tierra" and we're both super excited about it! This week, you get a formal introduction to this super cute cousin of mine and then we get to look forward to her recipes! Here's the sweet intro she has written up for us:

* * *        * * *        * * *

Why do you cook?
~ I would say there are two reasons 1: I love the satisfaction of making a tasty meal or a baked good for my husband, family and friends :D 2: When I am having a bad day or am stressed about my studies cooking/baking is a fun way to get my mind off things.

What is your favorite thing to cook?
~My new recent thing I like to cook is Chicken Pesto or Alfredo Pizza

Five Fun or Random Facts About You:
1. I used to hate cooking. It was a chore to even help Jessica make Swedish Pancakes lol
2. I used to hate reading and it is my third love. 1- my husband of course 2- cooking 3- reading lol
3. Im obsessed with pictures, I have pics everywhere in my house
4. I hate getting my face wet. Yes, you are correct in thinking I do not get my face wet in the shower; when I'm swimming and doing the front stroke I will keep my head out of the water lol
5. One of my biggest pet peeves is people not spelling correctly. I am horrible at grammar but spelling has always been my strong suit. I won the spelling bee in 5th grade and won a scooter! :D

What is your desired super-power?
~ I would love to be able to read minds.

What is your favorite dish?
I am in love with my chicken pesto pizza, homemade chicken egg rolls, and maple-glazed pork

Your blog:
The Ashcrofts


~ I am 21 years old, married to an amazing man for 1 1/2 years, and just graduated college with Associate Degree of Applied Science in Nursing. In other words I am currently studying to take my state boards to become a registered nurse! That's all about me! I look forward to sharing some of my recipes whether they are borrowed ones or my own.

* * *        * * *        * * *

See, isn't she fun? She and I share some of the same loves {cooking, reading, families} and we also share the same hatred of getting our faces wet! Maybe it's a family thing? Anyway, I am so excited to have her joining us in all our cooking adventures! Welcome, Tierra!

Black Bean and Corn Salad

This salad is absolutely wonderful! It is fresh, cool, and the perfect variation on a "typical" salad. I love salads that are different and I'm glad I've come upon this recipe. I looked for this salad specifically because I had a jicama I needed to use. Have you ever had a jicama? Mm, I love jicama! It is a sweeter vegetable that looks a lot like a turnip and tastes a whole lot better. It is delicious raw and can also be cooked in any dish with other vegetables. A stir fry or fajitas with jicama would be delicious. Just sayin'. It can be a bit starchy; I'm no expert but I'm thinking that it gets starchy quality when it is old. I've linked a video below that you can look into to see how to prepare jicama. In the video you'll be able to see what a jicama looks like {since I forgot to take a picture before I excitedly cut into mine}.



As much as I love jicama raw, I didn't want to just eat the whole thing by itself {it was a large jicima!}, so I decided to put it in a bean and corn salad. I found this recipe on AllRecipes and with just a few modifications, I've got the perfect summer salad.

Black Bean and Corn Salad
Recipe Modified from All Recipes
Ready in 25 minutes
4-5 servings {I think you may be able to get 6 depending on the size of your serving}

Ingredients:
1/4 cup fresh lime juice
1/4 cup olive oil
1 clove garlic, finely minced
1/2 tsp salt
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 bell pepper, green or red, chopped
1 large tomato, chopped
4 green onions, thinly sliced
1 cup jicama, chopped
1 tsp. ground cilantro or 1/4 cup fresh chopped cilantro

Directions:
Place lime juice, olive oil, garlic and salt into a container with a tight lid. Cover with the lid and shake until ingredients are well mixed. Set aside.
In a salad bowl, combine beans, corn, bell pepper, tomato, green onion, jicama and cilantro. Shake the lime dressing once more and pour over the salad. Stir salad to coat all ingredients and serve.

Delicious!

Note: If you want this salad to go further, serve over a bed of lettuce.

PS - check back tomorrow for an introduction to a new contributor to this little 'ole blog! I'm excited to have her cooking along with us!

Mexican Chicken Skillet

In honor of Cinco de Mayo today, I decided I would post a Mexican recipe. Or a kind of Mexican recipe. Maybe we should call it TexMex. Or American Mexican. Or the "dish-that-wishes-it-were-Mexican". But no matter it's official title is, we can definitely call it good.  This was the meal I craved like nothing else when I was pregnant. And the wonderful thing is that it wasn't "ruined" for me like some of my other pregnancy foods {for example, I have a hard time finding a desire for oranges or Popsicles anymore - both for drastically different reasons, but that's a story for another day}. I can still eat this meal as if it were brand new to me. And I could eat it multiple times a week. Now that is saying something. I am a variety kind of gal. Give me variety or I get queasy. No joke. I must have something different. Leftovers are always kind of an issue around here. My hubby is awesome about eating leftovers - he doesn't care if we just ate it yesterday and the day before but I do. A couple times a week - and never two days in a row - is about all I can handle of the same meal. Except for this one. I have eaten this multiple times in one week and have never gotten sick of it. It is just that amazing! And there are other fantastic things about it, too! Let's list all the pros of this recipe, shall we?

1. It tastes soooo good. :)
2. It is super, duper easy. Really, even my sister who doesn't like to cook likes to cook this recipe.
3. It freezes well.
4. It makes a ton of food. It usually makes enough for my family to eat for at least three meals. Wowza.
5. It looks yummy. 
6. Anything that goes with tortilla chips and has lime in it is simply wonderful. The end.

Now we will list the cons. . . . . . . . . . . Wait. There aren't any!


Mexican Chicken Skillet
Time: about 30-40 minutes

Recipe adapted from $5 Dinners

Ingredients

1 can black beans, mostly drained {meaning, don't worry about squeezing every last drop out of the can - a little liquid will make it tasty}
1 can corn, mostly drained or one cup of frozen corn
1 can diced tomatoes {I really love the ones that have roasted garlic and onions in them, but for a more authentic flavor, choose one with green chilies}
1/2 cup chopped onion {can use green onions, which lend a pretty tasty flavor}
1 1/3 cup cooked chicken, shredded
1/3 tsp. garlic powder, heaping, or 2 cloves garlic, minced
1/3 tsp. cumin, heaping
1/4 cup lime juice {or more if you're like me and can't get enough lime}
Salt and pepper to taste {I actually never put salt and pepper in mine - it's one of those things that's good enough without it}
1 cup shredded cheese
Tortilla chips
Rice

Directions
In large skillet, put all ingredients except lime juice. Cook on medium low heat for about 15 minutes.
Add lime juice and cook for another 5 minutes or so.
Just before serving, top with cheese.
Serve with tortilla chips and rice.
Yum!

Note: We usually eat this meal as is with chips and possibly serve rice on the side. If you want this meal to go further, mix it with the rice and serve as a casserole. I prefer it not mixed with the rice, but do whatever your taste preference demands!