Here’s a completely new kinda fry. Fresh asparagus battered and rolled in crunchy breadcrumbs and nutty Parmesan cheese and baked to perfection. Perfect as a snack or a side dish.
Preheat oven to 425° F. Lightly spray a baking sheet with nonstick spray.
In a shallow bowl, combine Panko and Parmesan. Set aside. In another shallow bowl, add the flour. In a third shallow bowl, whisk together the two eggs until fully beaten.
Working in batches, coat the asparagus in flour. If the flour is not sticking, pat the asparagus with a wet paper towel.
Dredge the flour-coated asparagus into egg mixture, then roll them in the Panko mixture, pressing to coat.
Place the coated asparagus in a single layer onto the prepared baking sheet.
Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
There is something comforting about cheese dip. It’s also the perfect party appetizer! This recipe is easy to make and bursting with garlic and Italian herbs. So flavorful and so simple.
Start out by adding 16 ounces of softened cream cheese into a mixing bowl and breaking it up using a hand mixer. (NOTE: You can also use a stand mixer if you’d prefer.)
Add in 1/3 cup whole milk and mix the ingredients together.
Add in 2 teaspoons Italian seasoning, 4 cloves minced garlic and mix.
Add 1/2 teaspoon sea salt and mix all the ingredients thoroughly.
Add in 4 ounces shredded white cheddar cheese.
Fold the cheese into the mixture until it is fully combined.
Place the mixture into an oven-safe dish and level it out.
Bake for about 30 minutes at 375 degrees Fahrenheit.
Take out and serve!
My beet hummus recipe has been such a hit over the years, I decided to give it a new twist. I present to you Beet Hummus with Cilantro and Feta. This version is a bit bolder than the original, with more garlic, for example. But I do love them both. I think you will too.
Wash and trim your 2 red beets and wrap them in foil. Roast them for about an hour at 375 degrees until they are very tender. FACT: Did you know that beets were considered an aphrodisiac by the ancient Romans? And they were on to something. Because of their nitrates, these tasty little gems can increase blood flow… all the way down there. Also, they contain high amounts of boron, which is directly related to human sex hormone production. Sounds like the only thing this hummus recipe is missing is some Barry White.
Don’t toss those greens! They are not only delicious but at one time, they were the preferred portion of the plant. Just cook them up as you would spinach or Swiss chard. I saute them with garlic and olive oil.
In a small fry pan, add 2 tablespoons of sesame seeds and cook them over a medium-high heat for about 5 minutes until toasted. Toss the seeds frequently to prevent them from burning. As they cook, they will release their natural oils and begin to stick together more, so have a spatula ready.
When the red beets are fully cooked (you can tell by poking them with a knife), remove them from the oven and let cool. Then peel and cube them.
Add the following ingredients to your food processor: 2 cups cooked chickpeas, 3 cloves garlic, the toasted sesame seeds, the roasted beets, 1/3 cup olive oil and 3/4 teaspoon salt. Puree.
Add 1/2 of the juice of 1 lemon to the mixture and puree it. Add more lemon juice as needed. FACT: What’s in a name? Well, in 1908, USDA employee Frank Nicholas Meyer brought a little fruit back from China that looked like an orange-yellow lemon but tasted much sweeter. Many believe the fruit is a cross between a lemon and a mandarin orange.
Fold in the chopped cilantro and feta and serve.
I am always looking for fun and exciting ways to add heat to a meal. I put it in my sangrias, popsicles and pretty much everywhere. Well, sometimes I just want to go straight to the source.
These lovely grilled Padrón peppers are the perfect example. Sweet, slightly spicy and very tasty…they were made to be grilled! You can eat them straight up or put them on a taco, sandwich or how about a grilled cheese?
Toss the Padrón peppers with one tablespoon of olive oil and lime juice.
Lay them out on the grill, preferably such that each pepper is in contact with the grill. Placing them in a pile will only take longer to grill them.
Grill them until they are charred and blistering on each side. They will even wilt a little. While you are doing this, take time to enjoy the sound of those peppers sizzling. Such a lovely sound! It makes me hungry just hearing it.
Transfer the peppers back to the same bowl you originally tossed them in and now add the salt, tossing them again.
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