Crispy Asparagus

Crispy Asparagus

Ingredients:

• Asparagus - hard ends removed
• 1/2 cup flour
• 2 eggs, beaten
• 3/4 cup breadcrumbs
• 1/4 cup Parmesan cheese

Directions:

1. Heat oven to 425
2. Mix breadcrumbs and cheese - add sea salt and black pepper if desired
3. Dip asparagus in flour, then eggs, then breadcrumb mixture
4. Place coated asparagus on cooking sheet
5. Bake for 10-15 minutes - until crisp

Asparagus with Garlic

Asparagus with Garlic

Ingredients (amounts depend on number of servings and how much you like garlic):

• Asparagus - hard ends removed
• Vidalia Onion Salad Dressing
• Garlic - minced

Directions:

1. Mix Dressing and Garlic and drizzle over the asparagus
2. This may be cooked on a grill in a baking pan or in a skillet on the stove top or even in the oven

Sorry, I cannot get it any more simple. 

Some recipes I have seen use Italian Dressing and add some honey. It's up to you.

Asparagus frico

Asparagus frico

Ingredients:

• 6-8 spears of asparagus, trimmed
• 1 1/2 cups Parmigiano-Reggiano cheese, shredded
• olive oil
• black pepper

Directions:

1. Preheat oven to 400
2. Arrange asparagus in an asymmetrical pattern leaving an inch between each spear
3. Sprinkle cheese over each spear, leaving the tips uncovered
4. Brush the tips with olive oil and sprinkle all with pepper
5. Bake until bubbly - about 6-7 minutes
6. Remove from oven and let cool until frico crisps

I served this Wednesday with a rack of lamb. That recipe is in in my blog dated 2/29/12

Zucchini Tots

Ingredients:

• cooking spray (I used Pam Butter)
• 1 cup (packed) grated zucchini
• 1 large egg
• 1/4 onion, minced
• 1/4 cup grated sharp cheddar cheese
• 1/3 cup plain breadcrumbs
• sea salt and black pepper to taste

Directions:

1. Preheat oven to 400
2. Spray glass baking dish
3. Squeeze all moisture from grated zucchini before measuring
4. Combine all ingredients in medium mixing bowl
5. Spoon 1 tbsp. of mixture and roll into a ball and place into baking dish, repeat
6. Bake 18 minutes

Mexican Chicken Casserole

After this was cooked, I told Nita there is always some trepidation taking the first bite of something new, especially when you are not really sure about how it sounds. This exceeded both of our expectations.

Mexican Chicken Casserole

Ingredients

1 10 3/4 -ounce can cream of chicken soup 

1/2 cup diced mushrooms (canned rather than fresh)
1 10-ounce can Rotel or Hatch tomatoes with chiles, mild
1 small onion diced
1 can diced green chilies - Hatch or El Preferido
cumin to taste
2 chicken breasts, cooked, boned, and shredded (cut small)
½ cup sour cream
9 flour tortillas (use as many as needed)
2 cup shredded cheddar cheese  - or any Colby Jack, Monterey, Mexican 4-cheese, etc.
more diced Mushrooms if desired

Directions

Preheat oven to 350 degrees. Place olive oil or butter in a large skillet and melt over medium heat; add onion and sauté 5 minutes or until tender.

In a large bowl, stir together onion mixture, green chilies, soup, cumin, tomatoes and sour cream. Stir in the chicken.

In a greased 13 x 9- inch or 8x8 glass baking dish, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Avocado Breakfast

Avocado Breakfast

OK, Faye, I know you don't like avocado, so you can skip this one, but Jeanie will love it.

Ingredients:

• 4 tsp. butter
• 2 eggs
• 2 slices toasted white bread other than normal - like sourdough or we use Grandma's Perfect White by Heartland
• Dijon mustard - or a dark sweet/sour mustard
• 1 avocado, sliced
• 4 tbsp. Parmesan Cheese

Directions:

1. Melt butter, add the egg whites - I use an egg mold
2. Once egg whites are firm, add yellows to top of them
3. Spread a small amount of mustard over each piece of bread
4. Arrange the avocado slices over the mustard
5. Top the avocado with one eggs
6. Sprinkle Parmesan cheese over the eggs

Brunch Casserole

Brunch Casserole

This one goes against my own rules in that I did not cut it down to feed 2 people. I left the recipe as I got it for 12 people, however I did make several other modifications to suit our tastes. It is quite filling! Enjoy and freeze if you have leftovers.

Ingredients:

• 12 oz. ground beef
• 1 medium onion, chopped
• 2 eggs
• 4 egg whites
• 2 cups milk
• 1 tsp. ground mustard
• 1 tsp. sea salt
• 1/4 tsp. pepper
• 8 slices firm white bread cubed
• 2 cups shredded cheddar cheese

Directions:

1. Cook ground beef and onion until done
2. In a large bowl, beat eggs, egg whites, milk, mustard, salt and pepper
3. Stir in the bread cubes a little at a time
4. Add cheese and ground beef and mix
5. Pour into 13x9 inch baking dish 
6. Cover and refrigerate until morning
7. Bake, uncovered, at 350 degrees for 35 minutes