Almond-Parmesan Asparagus

AsparagusIt is getting bit late for asparagus season, which means it is also getting expensive. We splurged because amazingly, all my kids love this springtime vegetable. So 7 dollars later I had bunch. In fact this recipe called for 2 pounds, but with prices like that we stuck with just one. I kept the sauce recipe the same though, because extra sauce, that is never a bad thing. I will tone down the parmesan cheese next time though. Half the amount noted below would have been just perfect.

Recipe from Pillsbury Simply Delicious Brunches- April 2006

  • 2 Tbsp. sliced almonds
  • 2 tsp. butter
  • 2 tsp. all-purpose flour
  • 1/2 cup half-and-half
  • 1/8 tsp. salt
  •  dash pepper
  • dash nutmeg
  • 1 lb. fresh asparagus (or 2 lbs. as noted in the recipe)- ends trimmed
  • 1/2 sliced yellow bell pepper
  • 1/4 cup shredded parmesan cheese- If using only 1 lb. asparagus cut this in half

1. Toast almonds and set aside.

2. Melt butter in skillet. Add flour to make a roux. Add half-and-half and spices. Bring to a boil, stirring constantly. Simmer 3 minutes. Remove from heat.

3. Place asparagus in large saucepan and add 1/2 cup water. Bring to a boil over medium heat. cook for 4 minutes. Add bell pepper, cook 1 minute more. Place on serving dish.

4. Top with sauce, almonds, and parmesan cheese.

5. Eat and enjoy!

Red’s Diner – Calgary

Egg Wrap and PotatoesI love living in “the burbs”. We have lovely parks for our kids, there is a lake a few moments away. The one thing we are lacking is a large variety of restaurants. We have fast food in abundance. Chain restaurant, we’ve got those too. One thing seriously lacking “the breakfast” place. So bestie and I ventured inner city. What we were greeted with was a plethora of interesting and exciting new places to eat. Well, new to me at least. With three kids, and hubs, we usually stick closer to home. Red’s was actually our third try, as the first two places on our hit list were both closed on Mondays. I’m kind of glad they were, because eventually we found ourselves at Red’s. The decor alone made me love it. The service was great. Plus, it had the thing that I love the most, a menu where I wanted to try virtually everything. I decided on the Mediterranean wrap, with Red’s potatoes. Both were seasoned to perfection. Bestie has the Blueberry, Basil and Goat Cheese stuffed French Toast. A delicious, breakfast, lunch, or brunch no matter when you choose it. The person next to us ordered the grilled cheese, and I will just tell you I had food envy when I saw it. It looked amazing, and I will certainly be getting the next time. All in all, this is a great little place.
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Fruit-Topped Buttermilk Pancakes

PancakesIf you know me, or read this blog, you have probably realized that I am under the belief that everything tastes better with buttermilk. Well, okay, not everything. But when baking, or breakfast is concerned buttermilk is a must have ingredient. Fluffy, amazing buttermilk, with a quick stove top homemade jam. This was our dinner last night. Quick, Easy and delicious. Pancakes are a great go to in the summer time when we are not baking as much as usual.

Recipe from Allrecipes

Jam:

  • 10 ounces frozen raspberries, thawed
  • 2 bananas
  • 1 can (8 ounce) pineapple tidbits, drained
  • 1/2 cup brown sugar

1. Place ingredients in blender and puree. Scoop into a saucepan. Bring to a boil. Reduce to low and simmer until pancakes are ready. Serve over hot pancakes. Place remainder in refrigerator and use as jam for the week.

Pancakes:

  • 1 3/4 cup flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/2 tsp. vanilla extract
  • 1/4 cup vegetable oil

1. Combine dry ingredients in large mixing bowl. Whisk together remaining ingredients in separate bowl. Fold until dry ingredients, until just combined. You will have a few small lumps.

2. Grease a pancake griddle. Ladle about 1/4 cup of batter onto hot skillet. When it starts to bubble flip and cook on second side.

3. Serve warm with warm fruit topping.

4. Eat and enjoy!

Cheesy Skillet Gnocchi

GnocchiI’m getting a bit bored in the kitchen. It has been a while since a recipe has really wowed me. I was starting to think my taste buds are a bit off. But the hum drum changed the night that I made this. It was super easy, and super delicious! So glad to have found this little gem from Dinners, Dishes and Desserts. It turned an ordinary summer supper time into a delightful eating event. Plus, the leftovers were just as good the next day, and that’s saying something, I hardly ever want to eat the leftovers of anything!

Ingredients
  • 1 (16 oz) package gnocchi
  • 2 tsp olive oil
  • 2 cloves garlic, finely minced
  • 12 oz Italian sausage
  • 1½ cups tomatoes, diced
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup heavy cream
  • ½ cup Mozzarella cheese

1. Heat oil in large skillet. Sauté the gnocchi for 7 minutes. Scoop into bowl and cover to keep warm.

2. Crumble sausage in same skillet and cook until fully cooked through, add to the bowl with the gnocchi.

3. Cook tomatoes, garlic, and seasonings in same skillet, over medium heat for 7 minutes. Add cream. Cook until heated through. Return gnocchi and Italian sausage to pan and stir to combine. Remove from heat. Top with cheese and cover until melted.

4. Eat and enjoy!