I did not have asparagus on my grocery list but my grocery store had just put some out and it looked really good. I could not resist grabbing a bunch! I did not follow a recipe but just threw this side dish together with just a couple other ingredients that I had on hand. Jim and I both really enjoyed this asparagus dish and will be making this often.
INGREDIENTS
1 bunch of Asparagus, bottoms trimmed
2 Tablespoons of olive oil
Salt
pepper
1/2 cup Gruyere cheese
DIRECTIONS
Move your oven rack onto the upper portion of your oven and turn the oven to broil. Leave the oven door ajar.
On a foil lined baking sheet add the asparagus layering them on an even layer. Drizzle with olive oil, add a pinch of salt and pepper. Grate the gruyere cheese over the asparagus. Place in the oven still leaving the door slightly open. These cook very fast so it’s important to watch them. When the cheese is melted and the asparagus is lightly crisped they are done. This took me under 10 minutes but if you have larger asparagus it may take just a slightly bit longer. Serve warm.
Enjoy!
I told you yesterday about the Steel Chef Competition with Chef Michael Symon and receiving his book. This recipe comes from the book, our friend Ann that we went to the event with messaged me the next day that she had made this smoothie and how much she enjoyed it. I just happened to have all of the ingredients on hand and went right into the kitchen to give it a try. I liked this smoothie and would make it again, robby did not love it. I was absolutely stunned with how much heat came through with the cayenne pepper, for a small amount it packs a punch.
INGREDIENTS
1 small banana
2 cups packed spinach
1 cup fresh or frozen blueberries
1 cup unsweetened almond milk (I used fair life)
1/4 cup walnut haves
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
DIRECTIONS
Combine all of the ingredients into a blended and blend until smooth.
Serve.
Enjoy!
The New Hampshire Food Bank Steel Chef competition is something Jim and I look forward to every year. It was cancelled last year due to Covid so we were thrilled it was back for this year! It was hosted by Chef Michael Symon for the second year and I could not have been happier! This is the biggest fundraiser the New Hampshire Food Bank has so it’s an important event for our state and is always sold out! They sell 2 different types of tickets. One is the VIP ticket which includes a meet and greet with Chef Symon, appetizers from various restaurants that have competed in past years along with a fruit and cheese table and your choice of beverages. Included in this ticket is also a signed copy of Chef Symon’s new book “fix it with food” this is his second fix it with food book and my favorite.
The second ticket is the General Admission ticket that includes a reception with crackers and cheese and a bar to purchase beverages. Both tickets include the show and dinner along with various items you can bid on.
We purchased the VIP tickets again this year and met up with our friends Ann as well as Michele and her significant other Rich. We checked in and made our way to the reception area snacking and drinking our way through some delicious food! Our favorite bite of the entire night was the gnocchi from The Tuscan Kitchen. The gnocchi was so light and airy then coated with truffle butter but that’s not all its then added into a flaming wheel of parmesan and because that not enough it then gets more Parmesan grated on top. I can’t even begin to tell you how good that was. Don’t tell but Jim made his way to that food station three times!
The other food and stations were also very good but I’m still thinking about that gnocchi.
Once the reception was over we all found our way to our table and soon enough the competing chefs were brought on stage. This competition is a shortened version of the show “Chopped” where there is only one round. The chefs competing this year were John Boulez from River Mead in Peterborough, Jordan Scott from Machina Kitchen and Art Bar, Tina Verville from Bedford Village Inn and Restaurant and last but not least Keith Wilson of Dunks Mushroom Products and Foraging LLC.
The judges for the night were Chef Bobby Marcotte, News 9 personality Erin Fehlau and the previous Steel Chef winner Chef George Bezanson. As soon as the introductions were complete our dinner was being served. We started with a kale salad and dinner rolls.
The chefs were given the option to use Maple Candy in there dish, that was the whammy ingredient. They also had mushrooms and lobster among other ingredients. While they were cooking we went onto our main course which was Beef Bourguignonne, red wine braised beef with mushrooms, bacon and root vegetables along with a butternut squash and a farro salad. Everyone had mixed reviews about the dinner but let’s face it we were there to support the food bank!
The chefs only have 20 minutes to create and plate their dish and when the time is up each chef presents the dish to the judges where the judges critique the dish, some food and some not so good! Meanwhile we were onto dessert. Dessert was Dark Chocolate Chip Cannoli Mousse served with cocoa nibs and cannoli shell brittle. Dessert was very good and was served in little mason like jars.
It was now time for the winner to be announced, this year the title of The Steel Chef competition was John Boulez.
After the competition the auction begins. This year Chef Michael Symon donated an autographed knife along with not one but TWO zoom cooking demo’s along with a full set of his books. This auction item was hot and both winners paid $6,000.00 for the zoom demo. That was a lot of money for the NH food bank. There were several other items as well, needless to say it was a great night for the food bank!
We had a great evening with our friends Ann, Michele and Rich. We are all already looking to next year’s event!
Enjoy!
I have been enjoying making these layer bars and so are Jim’s co-workers! I sent these bars into the flight facility with Jim and they were not disappointed. I used a raspberry jam with seeds so if you don’t care for the seeds you can get the seedless jam. These take a little bit of time to make but each step is very easy. These would be great to take to any spring or summer gathering!
INGREDIENTS
1 box of shortbread cookies (10oz.)
1/2 cup unsalted butter, melted
1 can sweetened condensed milk (14 Oz)
2 large lemons, zested
3/4 cup macadamia nuts, chopped
1 cup shredded sweetened coconut
1 cup of white chocolate chips
1 cup raspberry jam
1 package ghirardelli white melting chips (found in the baking aisle)
DIRECTIONS
Pre heat oven to 350 degrees. Spray a 9×13 pan with non stick spray and set aside. Grind the package of shortbread bread cookies into fine crumbs using a food processor or blender.
In a small bowl melt the butter in the microwave for 30-45 seconds.
Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Press the mixture into the bottom of the pan.
Pour the can of sweetened condensed milk over the cookie crumbs and spread over the bottom crust. Zest one of the lemons evenly over the sweetened condensed milk. Sprinkle the macadamia nuts , shredded coconut and white chocolate chips over the top of the sweetened condensed milk to cover evenly.
Bake the bars for 25-27 minutes. Remove the bars from the oven and allow to cool for at least 30 minutes then place the bars in the refrigerator for at least 1 hour to allow the bars to firm . Remove from fridge and Gently spread the raspberry jam over the top of the bars in an even layer.
Pour the ghirardelli melting chips into In a microwave safe dish, I used a large measuring cup and melt according to the package directions. Once melted drizzle the melted chocolate over the bars then top with more lemon zest. Place back in the fridge for the melted chocolate to firm. Slice when ready to serve.
Enjoy!
I told you how much Robby has been asking for chicken and rice dishes well I’m always trying to find new and creative dishes for him. I found this dish on Pinterest and it did not disappoint. Lots of flavor and easily made using a rotisserie chicken.
INGREDIENTS
1 onion, diced
2 garlic cloves , minced
1 Tablespoon fresh ginger root, grated
1 Tablespoon curry powder
Pinch of red chili flakes
400 g. Can of chopped tomatoes
3/4 cup long grain rice, uncooked
2 1/2 cups chicken stock
1 1/2 cups cooked shredded chicken
1/2 cup coconut milk
Salt
Pepper
Chopped cilantro to garnish
DIRECTIONS
Spray a deep dish saucepan with non stick spray. To to medium high heat and add the onions, fry for a few minutes to soften. Add garlic , ginger, curry powder and chili flakes. Fry for another minute then add in the chopped tomatoes, rice, stock and cooked chicken. Bring to a boil and then lower the heat and simmer for about 15 minutes or until the rice is cooked through.
Add in the coconut milk and stir until creamy and heated through.
Taste and season as needed with salt and pepper. Garnish with cilantro if desired.
Serve warm.
Enjoy!
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