This dish takes minutes to prepare and grilled veggies taste oh so good! Happy Spring y’all!
Zest from 1 meyer lemon
Juice from 1 meyer lemon
1 tbsp dijon mustard
¼ c olive oil
Salt and pepper
2 large bunches thick asparagus, trimmed
2 bunches spring onions, rinsed and trimmed
Heat grill to medium high.
Whisk together first 5 ingredients and set as aide.
Toss asparagus and onions with a little olive oil.
Grill for 4 – 6 minutes, turning them half way.
Toss with dressing and enjoy!
Serves 6 – 8.
This crazy pizza just came to me last night! I really thought it would be fun to put kimchi on a the corn meal crust, and American cheese, spam and some fresh pineapple just seemed like the perfect accompaniment. Don’t hate me because I love spam.
1 cornmeal crust or regular pizza
4 – 8 slices america cheese
1/2 c kimchi, drained and chopped
1/2 spam, cubed and cooked crispy
1/2 c fresh pineapple, chopped
Preheat oven to 450.
If using regular pizza dough roll it out. Top with american cheese, kimchi, crispy spam and pineapple. Bake until cheese is melted and crust is crispy.
Serves 2 – 4.
Simple and delicious! If you don’t have green garlic, omit it.
1 sheet pf puffed pastry defrosted
1 bunch of asparagus, lightly stemmed
Honey dijon mustard
2 c grated gruyere cheese
3 pieces of green garlic, sliced thin
Preheat oven to 400.
Roll out puffed pastry, place on a baking sheet, prick all over with a fork and bake for 10 minutes or until just browning.
Removes do let cool 10 minutes. Top with mustard, cheese asparagus and green garlic.
Bake for 8 – 10 minutes, until cheese is melted and crust is brown.
Drizzle with balsamic glaze and serve.
This soup is so good – perfect for a could rainy night.
1 TBSP olive oil
1 TBSP butter
2 pounds yellow onions, sliced thin
2 tbsp flour
1 bay leaf
1 sprig fresh thyme
Salt and pepper
1/4 c dry sherry
1/4 c white wine
8 c beef stock
1 oz gruyere cheese, grated
1/2 c parmigiano, grated
1/4 c asiago, grated
In a Dutch oven, or large pot, sauté the onions with the oil and butter over medium heat, until the onions are soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, sherry and wine, simmer uncovered for 10 more minutes.
Add the beef stock, salt & pepper to taste, reduce heat. Cover and simmer gently for about 20 minutes.
Preheat oven to 400 degrees. Line a bakin sheet with silicon matin parchment.
Combine cheeses in a small bowl. Place 2 TBSP on the baking sheet and pat to make a 4 inch round. Bake 6 – 8 minutes, set aside to cool.
Laddel soup into a bowl, sprinkle with Gruyere and cheese crisp.
This dish is so easy and tastes oh so yummy!
2 lb boneless chicken thights
Salt and pepper
1 tsp tarragon
1 tsp crushed red pepper
1 tsp parsley
3 tsp minced garlic
⅓ c Dijon mustard
½ Tbsp lemon juice
1 ¼ cup white wine or chicken stock
8 oz fresh mushrooms, sliced
2 14 oz artichoke hearts, chopped in half
20 small green olives
2 Tbsp capers
1/4 c sun dried tomato halves, chopped
Add chicken to bottom of crock pot, and season with a little sea salt and pepper.
Add artichokes, mushrooms, olives, capers, and sun dried tomatoes on top of chicken.
In separate bowl, combine spices, garlic, mustard, wine, chicken broth, and lemon juice.
Pour over chicken and veggies.
Cook six hours on low, then remove chicken and veggies with a slotted spoon and serve.
This chili is perfect on a cold rainy winter day – the heat from peppers will warm you from the inside out. I love to top mine with lots of fresh veggies and a little sour cream. I whipped up some skillet corn bread to go with it – mmm mmmm good!
1 tbsp olive oil
½ large onion, chopped
4 cloves garlic, minced
1 lb ground beef
1 can (28 oz) diced tomatoes
1 can (15.5 oz) black beans
2 chipotle peppers in adobo, diced
12 oz stout beer
1 tsp adobo sauce from chipotle peppers
1 tbsp brown sugar
1 tsp black pepper
1 tsp paprika
1 tsp cumin
1/4 tsp how pepper flakes
1 tsp salt
1/2 c shredded jack and cheddar cheese
1/2 avocado, diced
4 green onions, sliced thin
1 tomato, diced
Jalapenos, sliced thin
Turn your slow cooker on yhe saute or break out a pan. Add the olive oil the pot over medium heat. Add the onion, saute 4-5 minutes, then add the garlic. Saute 1 minute, then add the ground beef and cook through.
Add the diced tomatoes, black beans, adobo sauce, brown sugar, black pepper, paprika, cumin, pepper flakes, salt and chipotle peppers and set to low.
Stir everything together, cover, and cook on low for 6-8 hours, or on high for 3-4 hours.
Serves topped with cheese, diced tomatoes, sliced green onions, sour cream and avocado.
The perfect dish to go with chili! Or pretty much anything – top with a little honey and I’m in heaven.
1 1/4 c coarsely ground cornmeal
3/4 c all-purpose flour
1/4 c sugar
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 c milk
1 c buttermilk
2 eggs, lightly beaten
8 tbsp unsalted butter, melted
Preheat the oven to 425 and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tbsp for the skillet.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.