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Friday
Aug222014

OVEN-ROASTED ASPARAGUS [RECIPE]

Check out this simple recipe for oven-roasted asparagus i found on AllRecipes.com. Baked with ingredients found in everyone's kitchen: olive oil, parmesan cheese, garlic, lemon and spice, it couldnt be easier. I'm adding a dash of Cayenne pepper for a little heat as well!

INGREDIENTS
 1 bunch thin asparagus spears, trimmed
 3 tablespoons olive oil
 1 1/2 tablespoons grated Parmesan cheese 
 1 clove garlic, minced 
 1 teaspoon sea salt
 1/2 teaspoon ground black pepper
 1 tablespoon lemon juice 
 

DIRECTIONS

Preheat your oven to 425 degrees F (220 degrees C).

Place the asparagus into a mixing bowl and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving. 

* As seen on AllRecipes.com

Tuesday
Jul152014

FETA-RADISH SPREAD WITH PITA CRISPS [RECIPE]

Check out this yummy FETA-RADISH spread I found on MarthaStewart.com.
Perfect summer time snack!
 
INGREDIENTS:
5 tablespoons extra-virgin olive oil
2 pocket pitas, split open
1 package sheep's-milk feta cheese (8 ounces), coarsely chopped
1/4 cup plain whole-milk yogurt, preferably Greek
2 tablespoons fresh lemon juice
3 tablespoons coarsely chopped fresh flat-leaf parsley 
4 radishes, quartered and thinly sliced (about 1/2 cup)

 

 

DIRECTIONS: 

 STEP 1: Preheat oven to 350 degrees. Using 2 tablespoons oil, brush insides of pita rounds. Cut each round into 6 wedges. Arrange wedges in a single layer on a baking sheet, oiled sides up; toast until golden brown and crisp, 7 to 10 minutes.

STEP 2: Meanwhile, pulse feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps.

*As seen on MarthaStewart.com

Friday
Jun202014

SLOW-COOKED BARBECUE RIBS [RECIPE]

I LOVE me some Ribs, and I've had some great ones! But this recipe sounds so good and is soooo easy. Imagine how tender these suckers are going to be. I can't wait to try this recipe out this weekend!
 
INGREDIENTS:
8 servings
4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce
 
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
 
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
 
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
 
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
 

*As seen on AllRecipes.com