Abracadabra, Yup, That Easy {Asparagus with Parmesan & Bacon}

Short & sweet.  This was a crazy good 5 ingredient recipe.  25 minutes start to finish.  


What you need:
Asparagus
Parmesan~Romano grated cheese
Real bacon bits {not the hard kind}
Kosher salt
Olive oil


THAT'S IT!


What do you do?
Preheat oven to 350F
Line pan with parchment
Break off the hard ends of your asparagus, spread on parchment in a loose row, some overlap is fine.
Drizzle LIGHTLY with olive oil
Lightly sprinkle with kosher salt
Then cover as shown with first cheese and then bacon.
Bake uncovered at 350F for 20-25 minutes.

ENJOY!

Featured 5 {& a few thank yous!}

My FAVORITE 

time of the week

yup. Young Grasshopper's FEATURED FIVE

just in time for your weekend cooking!

Pie Anyone?  Stefanie @ eat drink love posted an incredible looking Strawberries & Cream Pie 

We have a thing for coconut here at Chez Webb and Lizzy at that Skinny Chick Can Bake  was singing our song when she posted Coconut Friands on French Fridays with Dorie :)  

Journey of an Italian Cook brought it for Small Bites Sunday with her Asparagus-Cheese Melts, PERFECTION.

Christi at Mom What's For Dinner served up an awesome FOUR ingredient Hot Caprese Dip this week that looks to die for!  

 

Baker Street rocked Muffin Monday as usual with her Sugar Crusted Raspberry Lemon Muffins!  

And my "one for good luck" goes to 

Shelle at Southern Shelle 

for her super cute app, the BLT Bite, yum!

****ALL PHOTO CREDITS TO THE POST REFERENCED,

HUGE Thank you to all for letting me repost****

While I have your attention, I wanted to take a quick minute to thank Jaquelineand.... at Blether for her generous Recipe contributions to Courtney's Girl Scout Project! 

WOOT WOOT!

 p.s. there's still time to send your recipes in this weekend!

And last but not least a huge Shout to Katja at Katja's Kitchen for my second Versatile Bloggers Award, stop by her awesome blog this week :)

Did Someone Say Risotto? {Chicken Risotto with Spring Vegetables}

Chicken Risotto with Spring Vegetables

Did someone say Risotto?

Oh, it was me talking to myself?

I'm thinking about changing my name to Gordon and speaking only of Risotto going forward. I'll be The Risotto Blog. Young Risotto.

I do love it so. 





And all these great spring veggies, who can stand it?  They deserve a Risotto.  YOU deserve a Risotto.

So, yes, I have a new Risotto for you.... and no, it's not the Mojito Risotto.  At least not yet.

Happy National Pecan Day! {Pecan Recipes}

I've just been alerted it's National Pecan Day!  PHEW! Almost missed it thanks CJ at Foodstories!

Thought I'd take a super quick moment to remind you of some of my favorite pecan recipes...

Less is More they say.... Candy  some 

CLICK HERE for my recipe....

got bananas?  add them to your White Chocolate Pecan Banana Bread 

Or get your fresh & fancy on and 

sprinkle them on your

Raspberry Asparagus Endive Boats

or you can just grab a handful and enjoy!

The Un-Sushi {Roast Beef Rolls}

No one has ever accused me of being conventional and while I love Sushi, I love these little un-sushi rolls I make too and even my Dad loves them.... and I quote "I don't know what the hell they are but they're damn good!" Thanks Dad, warms my heart. So, I've made these enough that I have evolved in my creation of these from using place mats to roll to actually owning a sushi mat, the $3.00 investment is worth it.  MUCH easier.  That said, like much of what I make, you could do this with just about anything but this recipe is a nice combo... YUMMY!

Go Green {A Whole Lot of Green Veggies Saute}

It was 90 degrees in Florida today!  HELLO Summer... and I swear the first day of Spring was only a couple weeks ago!


Summer makes me want to grill, so I thought I'd ruin my first steaks of the year... it's a goal this summer for me to master the Art of grilling a medium steak.  I'm never quite right...

But where there is weakness there is strength.  My veggies are always spot on, tonight was no exception.  This was a great little "throw together"  

The Quick Fix {Provençal Pork chops with Vegetable Saute}

Tuesday evening and just like most of you, the Webbs are going every which way.... and somewhere in there it's really important to me that we converge at the dining room table, even if its briefly, for a meal... and I want it to be yummy AND healthy.... I won't make a big deal about the diet we are trying to be on but you MIGHT notice a FEW healthier posts.... but I won't completely leave the dark side, fret not.
So, these chops are a good healthy quick fix.

HERE'S WHAT YOU NEED:
for the chops:
4 boneless pork chops
1 tsp {just a drizzle} olive oil {I used garlic flavored}
2 cups diced tomatoes in juice {I used Pomi}
1/4 cup red wine
1/2 cup vegetable stock
2 tsp Herbes de Provence

The Prodigal Spring Chicken {Baked Chicken Roulade with Asparagus & Spinach}

I'm fairly honest that I'm not always the healthiest cook.... but that said, I am a fresh ingredient girl and this Southern Living recipe is so SPRINGTIME it makes me want to sing.  And yes, it's delicious....  CHICKEN ROULADE with asparagus & spinach

• WHAT YOU NEED:
• for the roulades:
• 4 boneless skinless  chicken breasts 
• 1/4 tsp pepper
• 1/4 tsp salt
• 1/2 tsp granulated garlic
• 2 cups baby spinach
• 2 teaspoons olive oil
• 12 fresh asparagus spears 
• kitchen string or wooden picks
• 1 tablespoon butter
• 1 tablespoon olive oil 

Light, Fresh & Pretty, kinda like me! {Raspberry Asparagus Endive Boats}

I have made this lovely "appetizer" a couple times now & LOVE it.... thanks to the Yummy Mummy for the original post on this.  I wouldn't pigeon hole it as an App though, I really think it could be just about anything you need.... an appetizer for a fancy party, a nosh at your Book Club, a light lunch or a side dish for dinner.


Try it soon, you'll fall in love....
Raspberry Asparagus Endive Boats
{makes about 15}
2 Endives
1 bunch asparagus
2 Tablespoons raspberry vinaigrette* 
1 1/2 pint fresh raspberries  
1/2 cup candied pecans, chopped {Click HERE for recipe}

Trim one inch off the bottoms of the endives. Separate, rinse, and dry leaves.
Trim tough bottoms off asparagus and discard; Cut asparagus into approximately 2.5" pieces. 
In a medium sized skillet over medium-high heat, heat one tablespoon olive oil. Add asparagus and a pinch of kosher salt and pepper and cook just until tender crisp, about 5 minutes. Stir in raspberry vinaigrette and remove from heat. Place asparagus in a bowl and cool completely in refrigerator. Carefully fold in raspberries and place raspberry asparagus mixture into endives. Sprinkle with pecans.

• *Raspberry Vinaigrette
• 1/4 cup extra-virgin olive oil
• 1/8 cup Raspberry Vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1/4 tsp Kosher salt 
• 1/4 tsp ground black pepper

Combine all ingredients in a jar with a tight fitting lid & shake well!

Penne avec du poulet, les asperges et les épinards [or as I like to call it Pasta Saute with Chicken, Asparagus & Spinach]

Yes, you guessed right, it's that time of the week. Tarragon Tuesday is upon us.... and I'm feeling French.... but kinda Italian.  Alrighty, I'm clearly confused.  It's been a LONG Monday and I wanted to make sure you were prepared for Tarragon Tuesday. But whether you are celebrating my self proclaimed weekly holiday or just need to cook some dinner, this delicious dish is a super quick weeknight fix and you will L-U-V it... just like Madonna [sans a troupe of scantily clad cheerleaders cause who needs all that craziness on a Tuesday].


HERE'S WHAT YOU'LL NEED:


Pasta Saute with Chicken, Asparagus & Spinach
1 TBSP olive oil
3 chicken breasts (3 halves that is)
1 bunch asparagus
1/2 bag baby spinach (a couple cups)
1 tomato
1 cup white wine
1/2 cup half and half
2 TBSP fresh tarragon (2 tsp dry)
Kosher salt to taste
1/4 cup grated Parmesan Romano cheese plus some to garnish
1 box of pasta, cooked, I used Penne Rigato


Start your pasta water.


Heat olive oil in large saute pan over medium high; Large cube your chicken and add to hot pan. Salt generously. Reduce heat to medium, sauté for 5 minutes stirring occasionally.


While its sautéing, dice your tomato and add to chicken; continue sauté over medium heat. 


Trim the ends from your asparagus and cut into three segments; add to pan.


Your water should be boiling; add your pasta.


Pasta in [cook to Al Dente, 6 minutes for Penne Rigate]; increase heat on sauté to high and add wine, boil 2 minutes, reduce heat to a simmer add tarragon, cream and asparagus; simmer until pasta done. Drain pasta and add to sauté.


Add cheese, stir well and Voila!

NOTE: this recipe made enough for my family of six with leftovers for a lunch or snack or two ;)