Roasted Asparagus with Grape Tomatoes and Mushrooms

We were shopping at HyVee and there was this wonderful bunch of asparagus.  Looking through some ideas on Pinterest, I came across a recipe which I modified.  Came out just delicious.

I snap off the tough ends of the asparagus and then use a vegetable peeler to peel the stems, I think it looks nice that way.  I read a chef on Food and Wine who said he does this because, 

"it looks cool!"

That is non-stick foil lining a pie dish, easy clean up.

Next, slice some mushrooms.  I keep reading this debate on whether to wash mushrooms OR wipe them off with a damp towel.  I saw Alton Brown toss mushrooms into a mesh strainer, run water over them and toss them around--works like a charm.  Then lay them on a paper towel to dry.

Take the grape tomatoes and cut them in half.  

Toss everything in some olive oil, sea salt, and pepper.

Back into the pie dish and arrange in a pretty pattern.  

Sprinkle on some grated parmesan cheese.  Use your judgement as to how much you like, or 

omit it altogether.

Pre-heat the oven to 400 degrees.  Roast until the asparagus is tender crisp.  

Use the tip of a knife to test doneness.

Enjoy friends!

California Cobb Salad

More cheese from Wisconsin in the fridge--Billy Blue Cheese--goat blue cheese.   Hmmmm, Blue Cheese, Bacon, Avacado, Tomatoes, Hard Cooked Eggs, and Lettuce from the garden.  What else but Cobb Salad uses all these amazing ingredients!  We are having Chicken Amadine with the salad for dinner so I skipped the chicken that is usually included in the classic Cobb Salad.  (BTW you can find the recipe for the Chicken Amadine on this blog.)

This is lettuce from our garden--red leaf, butter crunch, leaf lettuce, and romaine.  It grew like crazy!

For the vinaigrette:

1 Tbls. Dijon mustard

1/4 Cup red-wine vinegar

2 tsps. Worcestershire sauce

1 garlic clove -- grated fine

1/2 tsp. coarse sea salt

1/2 Cup extra virgin olive oil

1/4 tsp. black pepper

1/4 tsp. sugar

Place all the ingredients except the olive oil  in a blender, blend, then drizzle in the olive oil.  Done!!
Drizzle this over the salad greens.

Prepare the rest of the ingredients:  crumbled Blue Cheese, chopped hard boiled eggs, crumbled cooked bacon, sliced avacado, grape tomatoes cut in half.

Here's that cheese we bought in Wisconsin.

Arrange the Cobb Salad ingredients in little rows around the dressed greens.  Look for good color   combinations--put bright colors like the tomatoes next to light colors like the cheese.  I sprinkled the bacon bits over the top of the greens.

And to go with the salad, the Chicken Amadine.  

You can find that recipe on this blog, did I already say that?

Enjoy friends!

Teriyaki Chicken Thighs with Asparagus Salad

These are skinless and boneless thighs.  The dark meat is rich and delicious!  

So gather up the ingredients and let's get cooking.

6 Chicken thighs 

1/4  C. low sodium Soy Sauce

2 Tbl. Rice Vinegar

2 Tbl. Brown Sugar

2 garlic cloves, grated or minced

1 tsp. grated fresh ginger root

1/4 tsp. Red Pepper Flakes.

Combine the marinate ingredients, mix well, and pour into a zip lock bag.  

Throw in the chicken thighs, mush them around.

Seal the bag and into the fridge for 2-4 hours.

Here's a close up on grating the ginger root, do the garlic the same way!

Time's up!  Take the chicken thighs out of the marinate,

and arrange them on a broiler pan.

Turn the oven broiler on high and broil these for 8 - 10 minutes,

flip them over and broil for another 8 minutes.  They will be really tender!

The finished product.  Tender and very flavorful.  

Note: sprinkle on some sesame seeds.

There was fresh asparagus at the store today, 

so along with the chicken I made this salad:

Slice some asparagus spears crosswise into about 1 1/2 inch slices

Slice some mushrooms, and halve a few grape tomatoes.

Steam the asparagus until tender crisp, 

and saute the mushrooms in olive oil until tender.

Mix up the dressing:  

1 part soy sauce, 1 part oyster sauce, 1 part olive oil, 1 part  honey.

Pour on the dressing, toss and mmmmmmm.

Serve this salad cold or at room temp.

Enjoy, friends!