Ingredients:
1 bunch asparagus
2 tbsp. unsalted butter
2-3 cloves of garlic (chopped finely) I only used 2 cloves since Jerome doesn't like garlic as much as I do :)
S&P to taste
Winnah Winnah, Asparagus & Bison Burger Dinnah! Okay, I know that's corny, but seriously this is really good! I picked up some Bison meat at Costco the other day, and was trying to think of what I could make that would make a good side dish. And since I LOVE garlic (and I hope if you read my blog then you do too!!!) I decided to make this yummy asparagus dish. Really simple and fast to make...I did the prep work and cooking during the time Jerome made & grilled the burgers! Please let me know what you think! Ingredients: 1 bunch asparagus 2 tbsp. unsalted butter 2-3 cloves of garlic (chopped finely) I only used 2 cloves since Jerome doesn't like garlic as much as I do :) S&P to taste Trim the bottom of the asparagus and wash. Heat a skillet on medium heat and add the unsalted butter...when it melts add in the garlic and sauté until it starts browning. Add in the asparagus and season with S&P to taste. With tongs or a spatula, toss the asparagus so it gets coated. Let the asparagus cook for a few minutes...I added the lid to the pan so it steamed/cooked the veggies faster! PS - for the bison burgers, we used about 4-5 ounces, paired with Kerrygold Dubliner cheese on a Publix Kaiser Bun - toasted on the grill (plus lettuce and tomato not shown). I know Jerome used some spices for the burgers, but I didn't see!!!
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My Tuesday night meal plan turned out to be a hit with both the “Fru-fru Sara” and the “Regular guy Jerome”. Key element was the crispy fresh sage….totally awesome! It takes a few steps, so plan out about 30-45 minutes for prepping. Makes about 3-4 servings.
Preheat oven to 350; combine salt, pepper, paprika, onion powder, garlic powder, and thyme and rub over both sides of the chicken. In a cast iron pan, heat oil over medium-high heat. Add the chicken and cook for 2 minutes until golden brown. Flip and cook for two more minutes. Move the pan to the oven and continue cooking for about 20 minutes (more if you are using full size chicken breasts. Allow the chicken to cool for 5 minutes, then chop into bite-sized pieces. Meanwhile, cook the ravioli according the to package directions. Place the walnuts in the now-empty cast iron pan, over medium heat, and toast for 5-7 minutes, stirring frequently. Remove and chop. Wipe the pan clean, melt butter over medium heat. When the butter just starts to turn brown (it will begin to smell a bit nutty – this is a good thing!), add the sage and stir constantly for one minute. Immediately add the ravioli and stir to combine. Add the chicken and the chopped walnuts and stir…and then scarf down J
I had bought a ton of blueberries from FreshField Farms and was trying to find a recipe to make something yummy....and I found this. I made little ramekins of this recipe for us, and Jerome took his into work last week. The guys in PAS all were enticed by the smell, so I made a huge batch for them as well! If you invite me to dinner....I will make this :) Just sayin'...
Ingredients: 4 cups blueberries 1 tbsp. lemon juice 1 large egg 1 cup sugar 1 cup flour 6 tbsp. melted butter *Preheat the oven to 375; place blueberries in an 8x8 pan, greased a bit, and then sprinkle with the lemon juice. Stir together the sugar, egg, four...making it to the consistency of coarse meal. Sprinkle over the blueberries, and then drizzle the butter over the top. Bake for 30-35 minutes until lightly browned. Top with Whipped Cream (or ice cream!) and garnish with fresh mint. Note...same amount can be done in ramekins for easier & better presentation! Yet another awesome Pinterest find…Jerome said it was more a “Sara recipe”…aka he wasn’t as impressed with the sauce. I thought it was quite delightful. Please feel free to leave some feedback!!!! J Serves 4 Description Creamy Chicken and Herb Skillet is a crowd-pleasing, 15 minute chicken dinner reciIngredients
Directions
1. Brush both sides of chicken breasts with extra virgin olive oil then season both sides with salt and pepper. Cook in an olive oil or nonstick sprayed skillet over medium-high heat until no longer pink in the center then remove to a plate and set aside. 2. Turn heat down to medium then add extra virgin olive oil and shallots. Sauté until shallots are slightly softened, about 1 minute, then add herb cheese, chicken broth, and lemon juice. Stir until creamy then add in fresh herbs. Spoon sauce over cooked chicken then serve. Zucchini
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Hey y’all! I’m Sara, and my passion lies in experimenting with new recipes. Cooking alongside my ‘mini me’ brings me immense joy, and I love sharing that enthusiasm with my friends and family. My culinary creations often feature simple ingredient lists, but I approach them with a ‘from scratch’ mindset.
Inspirations flow from various sources: memories of my late mom’s cooking, the pages of Cuisine Magazine, insights from fellow bloggers, and the camaraderie of my kitchen goddess friends. Feel free to reach out with your favorite recipes or any exciting dishes you’d like me to explore! Categories
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April 2024
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