With spring finally upon us I could not wait to have some of my favorite spring vegetables! I love asparagus and usually roast it but I found this side dish on Pinterest and I could not resist!! This was great served next to our grilled steak!
NOTE – I had some left over and added this to an omelet the next morning! Delicious!
INGREDIENTS
6-8 cups of water
1/2 teaspoon salt
1 pound asaparagus
1 pint cherry tomatoes
1 Tablespoon butter
1 Tablespoon olive oil
2 cloves of garlic
Salt
Pepper
2 Tablespoons heavy cream
1/4 cup grated Parmesan
DIRECTIONS
Wash the asparagus and snap off the woody ends. In a large pot bring 6-8 cups of water to a boil and add 1/2 teaspoon of salt. Add the asparagus and boil for ONE MINUTE. Remove from heat, drain and run under cold water or put the asparagus in an ice bath to stop the cooking. Once cool, put the asparagus on a paper towel lined plate to dry. Cut the cherry tomatoes in half. In a large skillet heat the butter and olive oil over medium heat. Add the garlic and saute for 1-2 minutes. Add the sliced tomatoes and cook for about six minutes, stirring now and then. Turn the heat up to medium high and add the asaparagus and continue to cook for another 5-7 minutes or until asaparagus is tender. Season with salt and pepper. Add the cream and the Parmesan cheese and stir well letting the cheese melt in. Remove from heat and serve warm.
Enjoy!
It has still been chilly here in the northeast, but I could not help but fire up the grill! Some of my favorite recipes come from the grill and this is no exception. The marinade on this steak is so good that Jim’s mouth was watering before it hit the plate! I don’t eat a lot of steak, but this was very tasty!!
INGREDIENTS
1/2 cup of low sodium soy sauce
1/2 cup cooking sherry
3 Tablespoons honey
2 Tablespoons sesame oil
2 Tablespoons minced ginger
3 cloves minced garlic
1/2 teaspoon crushed red pepper flakes
1 Top Round steak (any marinating type steak would work)
DIRECTIONS
Mix all of the ingredients together except the steak. Combine well. Add the mixture into a resealable bag in a glass dish. Add the steak and let marinade for 3-6 hours in the fridge. Remove steak from the bag/dish and when your grill is at a medium high heat go ahead and place the steak on the grill. Sear the first side of the steak, then turn to sear the second side. When both sides have nice grill marks turn your grill to medium heat and finish cooking to your desired liking. Remove from heat, let rest for ten minutes, slice and serve.
Enjoy!
This recipe comes from www.pioneerwoman.com
It was another chilly weekend when I made this bread. I was not sure what I wanted to make but with all the cold air we have been having, anything that sounded like a little bit of summer sounded like a good thing to make! I found this recipe on Pinterest. I did make a couple slight changes and would certainly make this recipe again! Lots of flavors in this bread!!
INGREDIENTS
2/3 cup shortening or butter
1 1/4 cup sugar
4 eggs
3 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed banana (about 4 medium)
2 (8 ounce) cans crushed pineapple, drained
1 cup semi-sweet chocolate chips
1 ( 10 ounce) jar red maraschino cherries, drained and chopped
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degree’s. In a large bowl cream shortening (or butter) and sugar until light and fluffy. Add eggs one at a time beating well after adding each one. Combine flour, baking powder, baking soda and salt. Give this mixture a little whisk to get any lumps out. Add this mixture a little bit at a time to your creamed butter/sugar mixture alternating adding the mashed banana’s and pineapple. When you have that well combined, stir in the chocolate chips, cherries and walnuts. Pour into two well greased 9 x 5 loaf pans and bake for 60 -65 minutes or until a toothpick inserted into the center comes out clean. Cool for ten minutes before removing the loaves to a cooling rack.
Enjoy,
I love anything coconut but Jim, Mr. MCYM, is not thrilled with anything coconut so I was not sure he would like this dish. I thought I would give it a try and hope for the best! Although this was not Jim’s favorite dish, I have ever made, he did enjoy it! That was a huge score for me. I can make it again! I have really been wanting anything that reminds me of summer and this hit the spot! I served this over coconut rice but you can serve it over any white rice.
INGREDIENTS
1 Tablespoon fresh lime juice
1 Tablespoon hot pepper sauce
14 ounce can light coconut milk
1 pound boneless, skinless chicken breasts
3/4 cup bread crumbs
1/2 cup sweetened coconut
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 ounces crushed canned pineapple
3 ounces fat free sour cream
4 ounces pina colada non-alcoholic drink mixer
DIRECTIONS
When ready to bake preheat oven to 400 degrees. Combine the lime juice, hot pepper sauce and the coconut milk in a large plastic resealable bag and add the chicken. Marinate in the fridge for about 1 1/2 hours, turning bag once in a while to be sure all of the chicken is coated. Combine bread crumbs, coconut, salt and pepper in a bowl. Remove chicken from fridge and discard marinade. Dredge chicken one piece at a time into the bread crumb mixture and place chicken in a baking dish that has been sprayed with non-stick spray. Bake for 30 minutes or until chicken is cooked through. To make the sauce, simply mix the pineapple, sour cream and pina colada mixer together in a bowl and set aside. Serve chicken over your favorite white rice and top the chicken with the pina colada sauce.
Enjoy!
For everyone in the Dover New Hampshire area, you have probably noticed that the old Tuttle’s Red Barn was sold to Tendercrop Farm and has been open for a few months now. (Tendercrop also has a store and farm in Massachusetts). I loved Tuttle’s and would always make regular visits there. Although it was sad to see Tuttle’s leave, I am equally as happy to have Tendercrop take over the property!
Tendercrop has the most gorgeous fruits and vegetables along with a bakery section and a small gift area. The frozen meals section has their own pot pies…which by the way are delicious! They also have some ready made take home dishes like the chicken cordon blue served over an Alfredo pasta and meatballs in marinara sauce.
The butcher and deli shop is just amazing! They make their own blueberry breakfast sausages. They also have some incredible bacon and ham, and do I dare say, a large variety of marinated chicken on the deli side. We bought some of their own HOT Soprissata and some Brookford raw cheddar cheese.
Everything we tried was very good. We did have to season the cordon blue with salt and pepper, but everything else was just right!
You can find the Dover location at 123 Dover Point road in Dover, N.H.
You will really enjoy Tendercrop…take some time to check it out!
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