Bacon Wrapped Asparagus

Do you want your kids to try and enjoy a veggie that you haven't had a much sucess getting them to eat in the past?  I will give you my advice...wrap bacon around it.  Heck, that is a good way to get me to eat my veggies up too!  The best part about this recipe is that it looks fancy but it is SO easy!

Bacon Wrapped Asparagus Bundles

1 bunch of asparagus

salt and pepper

bacon strips

Lay strips of bacon flat on a paper towel lined plate.  Cover with another paper towel.  Precook bacon for 2-3 minutes.  You are not trying to cook the bacon all the way, you just want to get it started so that the asparagus does not overcook while you are trying to get the bacon to cook nicely.

Spray nonstick cooking spray on a baking sheet and preheat the oven to 400 degrees.  Bundle 3-4 asparagus spears together and wrap a slice of bacon around them.  Place them on the baking sheet.  Continue process until you have used all of your asparagus spears.  Sprinkle salt and pepper over bacon wrapped bundles.  

Place in the oven and bake for 15-20 minutes or bacon is done to your liking.  Enjoy!

Grilled Salmon

Finding delicious recipes that my entire family enjoys always makes me happy.  Especially when they are healthy!  This salmon recipe is all of the above and also EASY!  It is a great recipe to throw together and begin marinating whenever you have a minute.  It will be in the fridge ready to throw on the grill whenever your busy family is ready for dinner!  If you are like us it is not always easy to find time for the family to eat together between baseball games and other activities that we are always running our kids to!

Grilled Salmon

1 1/2 pounds salmon fillets

lemon pepper to taste

garlic powder to taste

salt to taste 

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup vegetable oil

1. Season salmon fillets with lemon pepper, garlic powder, and salt.

2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

3. Preheat grill for medium heat.

4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Source:  Allrecipes

Oreo Cake

I made this delicious cake to celebrate my favorite fathers on fathers day.  Make it for your next special occasion...you won't regret it!  

Chocolate Oreo Cake

For cake:

2 c. sugar

1-3/4 c. all-purpose flour

3/4 c. Hershey's Cocoa

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs

1 c. milk

1/2 c. vegetable oil

2 tsp vanilla extract

1 c. boiling water

10-15 oreos twisted to separate cookies and reveal cream center

15 oreos, chopped directly in half through cookie

For icing:

1/2 c. (1 stick) butter, melted

2/3 c. Hershey's Cocoa

3 c. powdered sugar

1/3 c. milk

1 tsp vanilla extract

For filling:

1/3 c. whipping cream

2 tsp powdered sugar

small dash vanilla extract

1/8 c. oreo cookie crumbs, made from reserved oreo sides

Directions:

-Preheat oven to 350 degrees and prepare two 9-inch round baking pans, lining with parchment. -On one layer of cake, place cookie halves that have been separated into the bottom of one pan, cream side up.

-Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

-Stir in boiling water (batter will be thin).

-Pour batter very carefully into prepared pans.

-Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

-Cool 10 minutes; remove from pans and place onto wire racks.

-Remove parchment and cool completely.

-Meanwhile, make frosting:

-Stir melted butter into cocoa.

-Alternately add powdered sugar and milk, beating to spreading consistency.

-Add small amount additional milk, if needed. -Stir in vanilla. (About 2 cups frosting.)

-Meanwhile, make filling:

In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff.

-Gently fold in the cookie crumbs.

-Scoop the mixture into a piping bag (or gallon sized ziploc bag).

-When cake is completely cooled, make icing dam around the top edge of the layer of cake that has oreos baked into it.

-Fill icing dam with a layer of cream filling.

-Place other cake layer on top, and frost with chocolate frosting.

-Place oreo halves around bottom edge and top of cake.

-Serve or store in refrigerator.

Source: "Mommy?  I'm Hungry!"

Weekly Menu Plan

Tuesday:  Spaghetti Over Tortellini & Garlic Bread

Wednesday:  Firecracker Shrimp & The Best Macaroni Salad Ever

Thursday:  Sandwiches

Friday:  Taco Night

Saturday:  Jalapeno & Cheddar Buns, Brats, Sauerkraut, & Cake Batter Martini

Sunday:  Grilled Flat Iron Steak with Blue Cheese- Chive Butter, Onion Strings, & Corn on the Cob

Champagne Feta Risotto

Here is an oldie, but goodie.  I was going to just update with a new, better picture but I ended up deleting the post in the process somehow.  GAH!  Anyway, it is delicious and I hope you try it!  It is a family favorite!

Champagne Feta Risotto

1/3 cup water

1/2 teaspoon dried basil

2 (16-ounce) cans fat-free, less-sodium chicken broth

1 tablespoon olive oil

1 cup chopped onion

1 cup Arborio rice or other short-grain rice

1/2 cup Champagne or white wine

2/3 cup (about 2 1/2 ounces) crumbled feta cheese

1/4 cup (1 ounce) grated fresh Parmesan cheese

Bring the first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium-high heat. Add onion, and sauté 3 minutes. Add rice; sauté 2 minutes. Stir in Champagne; cook 1 minute or until the liquid is absorbed. Stir in 1 cup broth mixture; cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in feta. Sprinkle each serving with Parmesan cheese.

Summertime Tortellini Pasta Salad

Summertime Tortellini Pasta Salad

19 oz. bag cheese filled tortellini (I prefer the tri-colored)

Small Container Grape or Cherry Tomatoes, cut in half

4 oz. can sliced black olives

1/2 large yellow bell pepper, diced

1/3 c. red onion, diced

1 c. Zesty Italian Dressing

3/4 c. freshly grated Parmesan

2 Tbsp. fresh parsley, minced

Cook cheese tortellini according to package directions.  Drain and rinse under cold water.

Combine all ingredients in a large bowl.  Cover and refrigerate at least 2 hours until chilled through.  

Enjoy!!

Linked to Weekend Potluck...check it out for lots of delicious recipes!

Weekly Menu Plan

Saturday:  Pork Medallions with Olive Caper Sauce & Champagne Feta Risotto

Sunday:  Hawaiian Chicken Kabobs

Monday:  Grilled Salmon & Bacon Wrapped Asparagus

Tuesday:  Buffalo Chicken Garbage Bread & Salad

Wednesday:  Haitian Voodoo Sticks, Pita Bread, Greek Tzatziki Sauce

Thursday:  BLT Wraps, Fresh Fruit, Chips

Friday:  Chicken Bacon Artichoke Pizza & Pepperoni Pizza

Saturday:  Tex-Mex Burger with Cajun Mayo & Fries

Sunday:  Grilled Flat Iron Steak with Blue Cheese- Chive Butter, Onion Strings, Corn on the Cob, & Oreo Cake

Other:  Iced Coffee