Asparagus, Cherry Tomato & Mozzarella Salad

Tonight I decided to try a new recipe I found on one of my all-time favorite websites, Italian Food Forever....Italian Food Forever
I was pleasantly surprised by how it turned out.  The only modification I made to the recipe was that I added red onions along with the green onions.  This was a delicious salad.  Because my family is full of meat eaters, they were at first horrified at the thought of a "salad only" dinner.  To keep them happy I made some Lemon Pepper chicken in the oven to go with it.  We also had a huge hunk of rustic wheat bread that was nutty and wonderful.

My only complaint is with me! I do not quite understand the correct method for cutting green onions.  I am hoping my friend Javelin Warrior will take note and send me some tips! I am hopelessly clueless.  I used a serrated knife but it did not do well.

Anyway! As you may have noticed it, I am on an asparagus kick.  I recently discovered how delicious it can taste when properly prepared and I love it.  This is my second recipe with asparagus and I will be looking for more.  If you have any ideas, let me know!

Heavenly asparagus!

This was how dinner  started out tonight:  white potatos, asparagus and chicken.  I left the skin on the taters since they were white ones (not russets) and the skin was so thin.  I just chopped them up a little and threw them in a pan of water to boil.

The chicken was thin so I double coated it and fried it. :)  (We don't have fried foods very often).  I also fried okra.  BUT the piece of dinner that was the best was the asparagus!!  I did not have room on the stove for another pan (it turned out to be the best thing ever!) so I turned the oven on to 300 degrees.  I trimmed up the asparagus and put it in a 9 x 13 glass pan.  I added one melted stick of butter and about 3 tablespoons of minced garlic.  I then added two small packets of concentrated chicken stock mixed with just about 1/2 cup of water.  I put foil over the pan and put the asparagus in the oven.

The asparagus baked in the oven for about 30 minutes.  It retained quite a bit of its firmness.  It was not mushy at all.  The butter and garlic added the perfect touch of flavor.

I would like to take credit for the recipe, but, alas I cannot.  My sweet husband took me out to dinner at Manino's Italian Bistro.  http://www.manninositalianbistro.com/ordereze/default.aspx

The waitress offered asparagus as a side dish, I can't remember what fancy name they put on it.  I asked her what was in it and it was all the above.  It was so good that I had to try and re-create it at home! It was such a simple combination of ingredients.  I am glad that I tried.  It was easy and so very yummy.  It has earned a regular place in my repertoire of meals I prepare for my family as long as fresh asparagus is available.

So I guess tonight we reverted to our southern roots with our fried chicken, mash-a-taters and fried okra.  The asparagus was kinda high-brow but it was so good!  I love cooking for my family.

Crazy cravings and NACHOS!!

Well, I am certainly glad that I know 100 percent for sure I could not be pregnant because I was craving nachos like a mad woman.  So after work Nick and I went to the grocery store and got chips, salsa, cheese, chicken, green chiles, sour cream and headed home.

I sauteed the chicken in some nacho seasoning and water until it was done and then shredded it.  I piled a whole bag of chips on a large baking sheet, added shredded mexican cheeses, green chiles, the shredded chicken and threw it in the oven at 350 to get all hot and melty.

I served chopped Vidalia onions, tomatos, salsa and sour cream on the side.  I added a ton of extra green chiles  to mine.  It was soooo good!!!!  I could not stop adding green chiles and onions....YUM......how do you make nachos?