Family Around the Table

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Parmesan Roasted Asparagus #EasterRecipes

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Asparagus is one of our favorite vegetables. Usually my husband grills it or I roast it in the oven. This parmesan roasted asparagus recipe came across my Facebook feed recently from Taste of Home. It just so happened I had all of the ingredients to make it to go with the Caprese chicken with bacon dish, also a Taste of Home recipe.

It would also be a perfect vegetable side for any Easter meal whether you’re serving ham, roast beef, lamb or turkey. This recipe is doing double duty today for Taste of Home Tuesday and the Easter week recipes.

It’s only 5 ingredients and, with the exception of the asparagus, you probably have them in your pantry. It must be true that if you put cheese on vegetables, kids will eat them. My son asked if we could have asparagus like this every time. For the record, he like cheese sauce on broccoli too.

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Parmesan Roasted Asparagus

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 servings

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 3 tablespoons olive oil
  • 1/3 cup shredded Parmesan cheese
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 400°. Place asparagus in an ungreased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Sprinkle with cheese, lemon-pepper and salt.
  2. Bake 20-25 minutes or until tender, stirring occasionally.

Notes

Adjust cooking time depending on how thick your asparagus is. Longer for thicker, shorter for thinner.

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This recipe is from Taste of Home.

For Taste of Home Tuesday my fellow blogger, Jolene, from Jolene’s Recipe Journal shares a dish that would also be perfect for an Easter dinner.

Spring Pea and Radish Salad by Jolene’s Recipe Journal

This week, thirteen bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!

Tuesday

Sauteed Vegetables #SundaySupper

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Sauteed Vegetables
Sautéed Vegetables

Budget friendly dishes are always welcomed but especially around the holidays when it seems like we are spending more money. This recipe I developed for sautéed vegetables using squash and zucchini won’t break the bank but at the same time, offer a lot of flavor as a side dish to a fish, chicken or beef meal.

Many years ago my girlfriend had us over to dinner. I am not a real fan of squash or zucchini but she prepared a sautéed version that was out of this world. It was memorable. Well, it’s taken me this long to try to duplicate the recipe and I added my own twist. I have a mandolin and like using it, especially when I need consistent slices. I’m pretty good with a knife but the mandolin makes even slices so easy. Just use the guard! I implore you! I sliced my finger once, yes, all it takes is once, for then you will use that guard henceforth.

I was just recreating this for 2 but this recipe can easily be doubled for 4. Use the entire zucchini and a whole onion.

Sautéed Vegetables

2 Tablespoons butter

1/2 sweet onion, sliced about 1/4 inch thick

2 cloves garlic, finely minced

1/2 green zucchini, sliced evenly about 1/4 inch thick

1/2 yellow squash, sliced evenly about 1/4 inch thick

1 Tablespoon chopped fresh parsley

Juice of 1/2 a lemon

1/4 teaspoon sea salt

1/4 teaspoon cracked black pepper

Melt the butter in a medium skillet over medium heat. Add the onion and sauté until soft and translucent, stirring frequently. Add the garlic and stir for 1 minute, being careful not to burn garlic. Add green and yellow zucchini, lemon juice and parsley. Cook until zucchini are soft and just becoming translucent, about 4 – 5 minutes. Remove from heat, season with salt and pepper and serve immediately.

Makes 2 servings.

Save-Your-Pennies Soups:
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors

Budget-Savvy Bread and Salads:
Mom’s Buttermilk Biscuits by Grumpy’s Honeybunch
Turkey Salad by Food Done Light

Money-Saving Mains:
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate [or breakfast]
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere

Don’t-break-the-bank Desserts:
Apple Pecan Bread Pudding by That Skinny Chick Can Bake
Marshmallow Popcorn Balls by Pies and Plots
Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake

And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Homemade Chinese Takeout – Beef and Broccoli

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My family loves Chinese food. I’ve never made it at home, though. I’ve wanted to but just never found a recipe that would suit all of us since out tastes are so different. While shopping at Publix recently, the Apron’s Cooking station was making this beef and broccoli recipe so I stopped for a sample. Immediately I knew this was the recipe I needed to try at home. The week 25 recipe in the 52 Week New Recipe Challenge is beef and broccoli with fried rice. It was a hit with the family and a recipe that will definitely go into my rotation. I like to get as much prepared in advance as possible so I can just throw recipes together. I usually purchase a head of broccoli but the bagged florets were on sale so I thought I’d save myself some time. I still had to cut those florets to bite sized pieces. Slicing the steak when you bring it home from the store will also save time. If the dish in on a future menu, freeze it sliced and you’re ready to go. It’s important to note to have everything prepared as this dish comes together quickly. I think my family would agree that this was just as yummy as take out.

Beef and Broccoli with Fried rice

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Homemade Chinese Takeout – Beef and Broccoli

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients

  • 12 ounces fresh broccoli florets
  • 1 tablespoon canola oil
  • 1 1/2 pounds top sirloin, cut into strips for stir-fry
  • 3 tablespoons chopped garlic
  • 1 tablespoon ginger paste
  • 1/2 cups reduced-sodium stir-fry sauce
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • Rice:
  • 1 3/4 cups reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 1 teaspoon chopped garlic
  • 1 medium red bell pepper
  • 2 cups instant brown rice
  • 1 cup frozen green peas
  • 1/4 cup sliced green onions
  • 1 tablespoon butter

Instructions

  1. For the beef and broccoli:
  2. Cut broccoli into bite-sized pieces. Steam in a small amount of water until crisp tender but not completely cooked.
  3. Preheat a large saute pan on medium high heat for 2-3 minutes. Place oil in pan, then add steak, garlic and ginger paste.; cook and stir 3-4 minutes or until lightly browned. While steak cooks, combine remaining ingredients, except broccoli in a small bowl until well blended.
  4. Stir broccoli and sauce mixture into beef. Bring to a boil; cook 2-3 minutes or until sauce thickens and broccoli is tender. Serve with fried rice.
  5. For the fried rice:
  6. In a medium saute pan saute red pepper in butter until soft. Remove from pan and set aside.
  7. In a large saute pan combine broth, soy sauce and garlic. Bring to a boil on high. Stir in rice and return to a boil. Reduce heat to low, cover and cook 5 minutes. Remove from heat and stir in peas, green onions and red peppers. Cover and let stand 5-7 minutes or until broth is absorbed. Fluff with fork and serve.

Notes

For a change, stir in sliced water chestnuts to the beef with the sauce.

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Recipe adapted from Publix Aprons Simple Meals

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