Sunday, December 30, 2018

Weekend Round-Up

 Best winter sunrise photo
The sun's early rays are reflected on the ice. It was a breathtaking sight with hues of blues and pinks.

Whether it's grilled, roasted, or baked, asparagus is a refreshing way to add flavor and nutrients to any meal. And with so many ways to prepare asparagus, the variety of recipes seems endless. The tender veggie adds sophistication as a side dish, an appetizer, part of 
your main course or brunch.
Lemon-Roasted Asparagus With Parmesan
Recipe serves 6 and adapted from Healthy Living Magazine

  • 2 bunches of asparagus with ends snapped off
  • 1- 1/2 tablespoons olive oil or lemon olive oil
  • 4 minced garlic cloves 
  • peeled zest (in long strips) and juice of 1 lemon
  • 3/4 teaspoon salt
  • Freshly ground black pepper, to taste
  • Pinch red pepper flakes
  • Shaved Parmesan
  • Sliced almonds
  • Drizzle of Balsamic vinegar
  • Preheat the oven to 425 degrees
  • Line a baking sheet with parchment paper or a silicone pad. 
  • Toss the asparagus with the oil, garlic, lemon zest, salt, black pepper and red pepper flakes.
  • Drizzle with balsamic vinegar and roast 20 to 25 minutes, tossing occasionally until browned.
  • Drizzle lemon juice to taste over asparagus and transfer to a serving dish. Discard strips of lemon zest, sprinkle with shaved Parmesan and almonds.

Ham and Asparagus Quiche
Cook's notes: I started with a basic recipe from Midwest Living April 2014 and went from there. I substituted white cheddar for the yellow cheddar cheese but Swiss cheese can also be used. Torn spinach leaves (1/2 cup) can be substituted for ham cubes and the quiche makes a great vegetarian meal. Recipes makes 2 small quiches or one large one.
  • 1 package Pillsbury rolled refrigerated pie crusts (2 in a box)
  • 3/4 tsp. each dried parsley flakes, dry mustard and herbes de Provence
  • 1 cup diced ham
  • 6 oz. asparagus spears cut in 2 inch lengths
  • 1/2 cup green onions, diced
  • 2 cups grated sharp white cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 6 large eggs
  • 1 cup heavy cream 
  • 1/2 cup half and half
  • 1 tsp. Dijon mustard

  • Let pie crust stand at room temperature for 20 minutes.
  • Preheat oven to 425 degrees and place each pie crust in a pie pan, crimp edges.
  • Line pastry shell with 2 sheets of foil (blind baking) overlap the foil so edges will extend over the pie pan.
  • Bake for 8 minutes, remove foil and bake 3 minutes more. 
  • Mix in a blender eggs, cream, half and half and spices.
  • Bring salted water to a boil, add asparagus, boil 1 minute. drain and pat dry. 
  • Brush bottom crusts with Dijon mustard.
  • Divide the cheddar cheese and Parmesan cheese between both pie pans.
  • Divide the onion, ham and chopped asparagus spears between two pans
  • Tear foil strips and place around the outside edges of each pan to avoid over browning.
  • Divide filling and slowly pour into prepared pie pans.
  • Bake at 425 degrees for 15 minutes, reduce to 300 degrees and bake 25 minutes more.
  • Let stand 10 minutes before serving.
  • Freeze the extra cooled quiche.
Enjoy your last two days of 2018


  1. Thanks for sharing at the What's for Dinner party. Have a wonderful New Year!

  2. You're right. That sunrise, and the photo you took of it, are spectacular. Well done.


Mini S'more Pies

This is how I felt today getting this blog alert out in a timely manner. This classic campfire treat is really good any day. Here's...