Roasted Asparagus

So...I totally forgot 'What I'm Lovin Wednesday.' So sorry! It totally slipped my mind. My lil man and hubby had a day out together, so I caught up on some stuff I have been wanting to do, and time got away from me, and before I realized it, it was too late...lol! So, we'll just go to a recipe. 

Growing up, I always chose my veggies before the meat or bread on my plate. Everytime. Even today, I could eat a whole plate of veggies for dinner, and be satisfied. Now, don't get me wrong, I am totally a meat and potatoes kinda girl. I will never turn down a big juicy steak. NEVER. But, sometimes, I just like a big plate of steamed, buttery veggies. 

Asparagus is one of those vegetables that I have always loved. I've always eaten it out of a can at home, only fresh in a restaurant or some place like that. I don't know why. Just never thought to make fresh at home. 

When I was looking through my mass of recipes to make for Valentine's day dinner, I came across this one that I have been wanting to try, and I knew it was gonna have to be tried. I LOVED it. I will make it again, but with a few changes. My son ate them like they were candy. Didn't touch his pasta until after he had 3rds of asparagus. {Proud Mommy} The hubby doesn't eat vegetables, maybe corn...lol, so, I halved this recipe which ended up being perfect with a little leftover. 

I'm not much of a garlic fan. Too much of it, in my opinion, can ruin a meal for me. And it doesn't take a lot of it to get to "too much." That it what I would change in this recipe. I would half the garlic, at least. But, if you like garlic, don't change it. I would also cut the oil down. It was a little too much for me. 

INGREDIENTS

2 bunches asparagus, about 2 pounds total

3 tablespoons olive oil

4 cloves garlic, finely chopped

½ tsp salt

½ tsp black pepper

2 Tbsp lemon juice

lemon wedges, for serving

DIRECTIONS

1. Heat oven to 450°. Coat two baking sheets with nonstick cooking spray. Trim and discard tough ends of asparagus. Place spears in a large bowl and toss with olive oil, garlic, salt, and pepper.

2. Place half of the asparagus on each baking sheet. Roast at 450° for 10 minutes, turning halfway through.

3. To serve, place on a platter and sprinkle with lemon juice and lemon wedges.

Source: Family Circle Magazine/May 2010

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Broccoli Rice Casserole

Don't you just love a good ole' fashioned recipe. You know...the kind that has been passed down generations. Well, this one was passed down from my grandmother. I just came across it last year, but since then, we've made it numerous times. This dish has made my husband love broccoli again. It's not one of those super-complex-takes-all-day-to-cook kinda dishes. It's one of those so-simple-but-tastes-so-good kinda dishes. I love it. Then, my husband decided to make it even better. One night, I was making it, and he said "Hey, why don't you grill up some chicken, and throw that in there?" And I said, "Why didn't I think of that?" So, I did, and that's how we make it now. YUM YUM!!! Enjoy!!

INGREDIENTS
½ cup chopped onion - I use yellow onion.
4 Tbsp margarine
1 cup uncooked rice - I always use the Boil-in-a-bag rice...never used the regular long grain.
2 cups grated cheddar cheese
1 (10 ½ oz) can cream of chicken soup
2 pkgs. (10 oz) frozen chopped broccoli, barely cooked & drained
2-3 good sized chicken breasts (about 1 to 1 1/2 lbs), if desired


DIRECTIONS
Preheat oven to 350˚ F. Start cooking chicken however you like, if desired. (I just cook them in a skillet.) Meanwhile, saute onions in margarine. Cook rice according to package directions. Mix all ingredients in a large bowl. Put in a greased 2-quart baking dish. Bake at for 25 minutes or until bubbly. 

Green Beans with Bacon

I know what you're probably thinking. Green beans = healthy, boring food. NOT these. I can imagine these aren't the healthiest being all the bacon and bacon fat, BUT they are the best green beans I've ever had. I wouldn't make em without the bacon. NO WAY! The key to them being really good is getting really fresh green beans. They are always a hit, and both of my parents have requested they be at every holiday table. I always make too much so I have leftovers. =) They are that good. Promise. You have to try them!

INGREDIENTS:

• 1/8 pound slab bacon, diced
• 1/2 onion, minced - I use regular ole yellow/Vidalia.
• 1 pound green beans, trimmed - I snap the ends off.
• 1/2 tsp red pepper flakes - More or less for your taste, but this much does make it kinda spicy.
• Salt
• 1/2 cup boiling water
• 1 Tbsp unsalted butter, softened
• 1 1/2 Tbsp white vinegar
• Freshly ground pepper

DIRECTIONS:

1. In a large deep skillet, cook the bacon over moderate heat, stirring, until golden. Transfer the bacon with a slotted spoon to a plate. 

2. Add the onion to the skillet, and cook, stirring, until softened.

3. Add the beans, pepper flakes, and salt; saute over moderately high heat, stirring, for 2 minutes.

4. Add the boiling water and cover the skillet immediately. Steam the beans, shaking the skillet occasionally, for 15 minutes, or until just tender.

5. Add the butter, vinegar, salt, and pepper. Toss until combined. 

6. Sprinkle with the bacon, and serve.

Recipe Source: Georgia Downard via FoodNetwork.com