Asparagus Parmesan

6 05 2009


This recipe wins the SUPER FAST, SUPER EASY award hands down.


You cook in the microwave and it takes less than 10 minutes.


It was a fabulous side to steak and roasted potato fries (revisited!)

Asparagus Parmesan

Serves 2


  • 1 9 oz. box frozen asparagus cuts
  • 1 c. sliced fresh mushrooms
  • 2 Tbsp. butter
  • 1/8 tsp. garlic powder
  • pepper
  • 1 Tbsp. grated Parm


  1. Place asparagus in microwavable bowl.
  2. Microwave on high 2 minutes.
  3. Stir in remaining ingredients except Parm.
  4. Microwave 2 to 4 minutes longer, stirring occasionally, until thoroughly heated.
  5. Sprinkle with Parm before serving.

Source [19]


Chicken and Pasta Primavera

22 04 2009


I would pay for this dish in a restaurant.  It was sooooo delicious.  It is light and flavorful and easy.  And the portions turned out perfect — no leftovers!

I want to make this every night.  Seriously.  It’s that good.  Just make it and eat it and enjoy it.


Chicken and [Penne] Pasta Primavera

Serves 2!


  • 1 c. uncooked [penne] pasta (I used corkscrews)
  • 1 tsp. olive oil
  • 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces (I used 1 large breast)
  • 1/2 c. sliced zucchini
  • 1/2 c. sliced yellow squash
  • 1/2 c. 2-inch pieces asparagus
  • 1/4 c. Italian dressing
  • 2 Tbsp. chopped fresh basil leaves (I used a basil “paste” from the store — worked fine)
  • 3 Tbsp. shredded parm
  • pepper


  1. Cook and drain pasta as directed, without salt.
  2. Meanwhile, heat oil in skillet over medium-high heat.
  3. Cook chicken in oil about 5 minutes, stirring occasionally.
  4. Stir in zucchini, squash, and asparagus.
  5. Cook about 5 minutes, stirring occasionally until vegetables are crisp tender.
  6. Stir pasta into chicken mixture.
  7. Stir in dressing and basil.
  8. Heat through.
  9. Sprinkle with cheese and pepper.

Source [19]

Grilled Flank Steak with Gorgonzola Cream Sauce & Asapargus

22 12 2008


Here’s a meal that was definitely not a dud.  It was really delicious and fun because it pushed WH and me out of our comfort zones with ingredients and flavors.  I found this recipe in the new Food Network Magazine.  My mom got a subscription and the first issue I saw was really great.  I want my own subscription now!


The recipe comes from Pat & Gina Nelly of Down Home witht he Neelys.  I have watched their show but never tried any of their food.  This dish caught my eye because after making the recipe I’ll share below, there is a second recipe using your leftovers.  It’s called Southern-Style Sushi and literally uses only things you made in the original recipe except for rice.  So basically when you get ready for your next meal, just make rice and assemble the ingredients you already cooked.



I planned to make the second part, but our schedules got busy and I wasn’t able to make it soon enough.  We did enjoy the flank steak though.  I’ve never had gorgonzola and rarely eat asapagus, but wow was it all delicious!  WH enjoyed it too and I think we might make this one again.

imgp2426 imgp2428

Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus

Serves 2 (with leftovers)

  • 1/2 Tbsp. slated butter, plus
  • 1/2 stick slightly softened
  • 1/2 shallot
  • 1/2 c. heavy cream
  • 1/8 lb. gorgonzola cheese, crumbled
  • 3/4 lb. flank steak
  • 1 Tbsp. olive oil
  • 1/2 Tbsp. sugar
  • 1/8 c. paprika
  • 1/8 tsp. onion powder
  • 1 lb. large asparagus, trimmed
  • salt & pepper
  1. Melt 1 Tbsp. butter in a medium saucepan over medium heat.
  2. Add the shallot and cook until tender, about 1 minute.
  3. Add the heavy cream and simmer until reduced by half.
  4. Whisk in the gorgonzola until it melts.
  5. Season with salt and pepper and keep warm.
  6. Heat a grill pan over medium heat.
  7. Brush the steak lightly with olive oil and season liberally with salt and pepper.
  8. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once.
  9. Remove from the heat and cover with foil.
  10. Let the steak rest for 5 minutes before slicing.
  11. Meanwhile, combine the sugar, paprika and onion powder in a small bowl.
  12. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.)
  13. Mix the stick of softened butter with 3 teaspoons  seasoning in a small bowl; cover and refrigerate.
  14. Toss the asparagus with the remaining 1 teaspoon barebecue seasoning mix and 1 Tablespoon olive oil; add salt and pepper to taste.
  15. Cook the aspargus in a grill pan over medium heat until tender, turning once, about 6 minutes total.
  16. Reserve 4 stalks for the sushi.
  17. Reserve a quarter of the steak for the sushi; cut the rest into 1/8-inch-thick slices.
  18. Top with the gorgonzola cream sauce, reserving about  1/2 c. for sushi, and serve with the aspargus and some barbecue butter.

Source [FNM], Nov/Dec 2008