Roasted Orange/Asparagus

Ingredients

•  fresh asparagus
• 2 tablespoons extra-virgin olive oil
• 2 sprigs fresh rosemary
• 1 orange
• salt and pepper

Instructions

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
2. Snap any thick woody root ends off of the asparagus shoots. Lay the asparagus in a single layer on the parchment paper and drizzle with the olive oil. Sprinkle with fresh rosemary leaves. Toss to coat.
3. On a cutting board, slice the blood orange in half. Take one of the halves and slice it very thinly, so thickly you can see through it. Place the orange slices around and underneath the asparagus. Take the remaining half of the orange and squeeze some of the juice over the asparagus, reserving some of the juice to squeeze over top just prior to serving. Season the entire pan generously with salt and pepper.
4. Roast for 15-20 minutes until asparagus is browned and crisp-tender, turning the asparagus halfway through cooking. Squeeze fresh blood orange juice over top just prior to serving. Serve hot.

Beefy One Pot Dinner

INGREDIENTS:

1

lb.  lean ground beef (I used one pound of meatloaf mix because it was cheaper

2

 carrots, thinly sliced

1

large  onion, chopped

1       Yukon gold potato (6 oz.), finely               chopped ( I used a white potato)

1

cup  water

1

can  (14 oz.) baked beans ( I used a 19 ounce can)

1/2

cup  KRAFT Original Barbecue Sauce (I used Sweet Baby Rays)

1

cup  KRAFT Shredded Cheddar Cheese  ( I used some tavern cheese spread that Chris left here)

BROWN meat in large nonstick skillet; drain. Add next 3 ingredients; cook 5 min., stirring occasionally.

STIR in water; cover. Simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally.  I thought it would come out too bland, so I added one packet of Sazon Goya spice mix.  

ADD beans and barbecue sauce; mix well. Cook 5 min. or until heated through, stirring occasionally. Top with cheese  
.

Roasted Yellow Squash

Three Small Yellow Squash sliced medium/thin
I red pepper sliced and each slice cut into thirds
Tomato Pesto (comes in a jar)
some olive oil
salt and pepper

Spray a 9 by 13 pan with cooking spray
put vegetables in and toss with the pesto and
olive oil and salt and pepper

slow roast at 400 degrees until vegetables are tender

DELICIOUS!!!!

Macaroni and Cheese

I found this recipe in a magazine in the early l970's.  It was either FAMILY CIRCLE or WOMAN'S DAY.  I just looked around the internet and while I found a lot of mac and cheese recipes calling for Velveeta, I did not find this one.  It is SO easy!

one half pound cooked elbow macaroni (or any kind of macaroni)
one small carton of sour cream
one stick of butter (I only use a half a stick)
a half a pound of Velveeta cheese cubed
1/2 tsp pepper

This can easily be doubled

put it all into a greased casserole, stir together and bake at 375 degrees for a half an hour
I usually add a small amount of some other cheese to the regular ingredients.
Make sure you don't use TOO MUCH pasta or it will not be creamy.

Baked Rosti Potatoes (from Family and Food magazine)

2 tablespoons oil
2 (20 ounce) packages hash browns (refrigerated kind and shredded)
1 1/2 cups cheddar cheese, Shredded
1/2 cup flour
1 small onion, grated
1/2 teaspoon black pepper
1 egg, beaten
Directions:

1
HEAT oven to 400ºF.
2
BRUSH oil onto bottom and up sides of 13x9-inch baking dish.
3
Combine all remaining ingredients except egg.
4
Add egg; mix lightly.
5
Press onto bottom of baking dish.
6
BAKE 55 minute to 1 hour or until golden brown.
7
LET stand 10 minute before cutting to serve.

kinda bland, I might try this recipe after I figure out a good way to make it more tasty.

Healthy Cookies

I saw this on Sharon Murray's facebook............and tried it last night.  I only had two bananas so I substituted a carton of Greek yogurt for the third banana, also used regular milk.  Delicious!  And oh so quick  and easy.  I decided to make them at 7:30 and was eating one at 8:00 p.m. last night.

Corned Beef and Cabbage and mustard sauces

Apparently, I didn't blog last years corned beef and cabbage, so I had to start from scratch this year.

I cut one onion into wedges, one chopped apple, cut several carrots into three inch pieces, the same with celery and put on the bottom of the crockpot. Then I put the corned beef (fat side up) on top of that and prepared the liquid:

one can of beef broth with a little bit of brown sugar and a bit of balsamic vineger stirred into it. Poured this over the meat, and sprinkled some garlic pepper on top of the meat.

All morning in the crockpot on LOW.    When I got home around 1:30, I put the cabbage on top and salted and peppered it, and turned the crockpot to high.

made these two sauces

1/4
cup applesauce
2
tablespoons Dijon mustard

and

1/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish
combine sour cream, mayonnaise, mustard and horseradish; mix well.

and also made a gravy.  EVERYTHING WAS DELICIOUS!  including the cornbread that I forgot was sitting in the oven.......it got a bit dried out but was good.