Best Asparagus!

Best Asparagus!

(ellaclaireinspired.com)

1 lb. Asparagus, washed                                                              1/4 tsp. Fresh Ground Black Pepper

1 Cup Water                                                                                 1/4 tsp. Fresh Ground Black Pepper

1/2 to 1 Tbs Butter                                                                        2 Tbs. Grated Parmesan Cheese

1/4 tsp. Garlic Salt

A Handful of Shredded Parmesan Cheese

First, chop the woody bottoms off of your Asparagus. Put asparagus in a pan wide enough to hold them without bending their heads. They can overlap each other if they need to. Add 1 cup of water and place on high heat on the stove. Cook, covered, on high for 4-6 minutes, depending on the thickness, until asparagus is tender, yet still nice and firm. Carefully shake your spears back and forth halfway through your cook time. You will have all kinds of steam whistling out of the lid. That's ok! When your Asparagus is finished cooking, discard remaining liquid. (you will be sautéing the asparagus a bit more in the next step, so in this step, err on the side of under cooking it so you don't end up with mushy asparagus). Place butter, garlic salt, pepper, and grated Parmesan over your spears, and begin to sauté them over medium high heat until butter is melted and the Parmesan begins to get gooey and lightly browned, but not burned. Some will crust on the pan and you can scrape it off. Trust me, that is the good stuff. Remove from heat and place on a pretty plate. Sprinkle with a handful of shredded Parmesan.

Quick and Easy Blender Salsa

Quick and Easy Blender Salsa

(Restaurant Style)

1 14oz can diced tomatoes

1 10zo can Original Rotel

½ small onion, chopped

1 clove garlic peeled and smashed

½ jalapeno (half without seeds is the spiciest I like it (medium))

1 tsp honey

½ tsp salt

¼ tsp cumin

medium sized hadful of cilantro

juice of 1 lime

Put all ingredients in a food processor or blender and pulse until all ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust as you see fit.

(http://www.mountainmamacooks.com)

This is REALLY good salsa considering it comes from canned tomatoes. I will never buy a jar of salsa again.

Zucchini, Black Bean and Rice Skillet

Yummy! You could add a meat to it for a main dish, or it's great as a side.

1 TBS oil                                                                    1 can fire roasted diced    

1 can black beans                                                               tomatoes w/garlic

2 cups sliced zucchini or squash (or both)        ½ cup diced green pepper

1 cup cooked rice                                                    Shredded Cheese

Cook rice beforehand. Heat oil in a large skillet over medium heat. Add zucchini/squash and bell pepper; cook 5 minutes. Add beans, and undrained tomatoes. Add rice and stir well. Sprinkle with cheese.

Cream Cheese Chip Dip

1 package of cream cheese

1 regular jar of salsa

Let cream cheese soften and then with a mixer beat it until it's smooth. Add jar of salsa and mix until combined. Delish!

(Pam Bylund)

Ritz Cracker Dip

2 8oz pkg cream cheese

Cooked ham (Chipped ham looks best)

Worcestershire sauce to taste

1 small minced onion

dash garlic

Mix and Yummy!

(Pam Bylund)

Garlic Bread

Cornbread

(Erin Bylund)

Even if you think you don't like cornbread, try this one out. It's sweet tasting and delicious!

New Potato Salad

Southwest Salsa

Cheese Fondue

(Pam Bylund)

Cafe Rio Chicken and Rice

Baked Potato Casserole