Creamed Asparagus on Toast
I was so hungry for creamed asparagus, I just had to make some. I mentioned it to my daughter and she said “YES”!!
We are still on “stay-at-home” orders because of the Covid-19 virus, even though we have been out a very few times, I did have some frozen asparagus.
This is so easy and so yummy, you must try it! It is asparagus season after all.
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- 1 lb. asparagus, fresh or frozen (I only had 10 oz.)
Cut asparagus into 1-inch pieces; cover with water and boil until tender.
Melt butter in a large skillet over medium heat, add flour and whisk until smooth. Add milk slowly and keep whisking until all milk is used. It will start to thicken. Turn down to low, drain your asparagus and add to the milk mixture.
Toast some bread (I used sourdough), anything you like. Top asparagus sauce over it.
Serves 4 to 6.
“When we come to Christ in our brokenness, He makes us whole.”
Garlic Butter Asparagus Skillet
This really got a lot of rave reviews. I served this with baked chicken, but this could be a wonderful vegetarian meal alone. The flavor was outstanding! That is if you love garlic like I do.
- 1 cup orzo, uncooked
- 1 lb. asparagus, fresh or frozen (I used frozen)
- 4 tablespoons butter
- 3 large garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons whole milk
- Salt and pepper to taste
Cook orzo from package directions. Add the asparagus pieces to the orzo the last 2 minutes of cooking. Remove from heat and drain.
While pasta is cooking, add butter to a skillet and melt over medium heat. Stir in garlic and cook for 4 to 5 minutes or until lightly browned. Add orzo and asparagus to the skillet; stir in the cheese, milk, salt and pepper. Cook for 1 minute. Remove from heat and serve. You may serve with additional Parmesan cheese.
Makes 4 delicious servings.
“The love Christ showed for us on the cross is greater than words could ever express.”
Crack Green Beans
These beans are fantastic!! I put my bacon in the oven so there isn’t much clean up. We love green beans in this house, so we try them many varied ways. Really, really good!!
- 5 (15-oz.) cans cut green beans, drained
- 8 slices bacon, cooked and chopped (Put bacon slices on sheet pan. Bake in oven 400 degrees for 20 minutes.)
- 2/3 cup brown sugar
- 3/4 cup butter, melted
- 2 tablespoons soy sauce
- 1 1/2 teaspoon garlic powder
Preheat oven to 350 degrees. Place the green beans in a 9 x 13-inch baking dish. Sprinkle on the cooked bacon. In a small bowl, mix the brown sugar, butter, soy sauce and garlic powder. Mix to combine. Pour over green beans. Bake, uncover, for 40 minutes. Serve.
“The Bible has treasures of wisdom to mine.”
Kielbasa Sheet Pan Dinner
We’re still in our “shelter in place” mode from the Covid-19 pandemic, so I was trying to find a meal to put on the table with what I had in the house. This turned out really delicious!
- 2 lbs. kielbasa sausage (from freezer)
- 5 medium potatoes
- 1 lb. fresh green beans (mine were frozen)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper. Cut the potatoes into 3/4 inch cubes; add to pan. Trim ends from the green beans and add to pan. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Roast for 25 minutes. Slice sausage in 3/4 inch slices and add to the top of roasted veggies. Bake for 25 minutes. Remove from oven; toss and adjust with salt and pepper, if needed. Serve.
“Everything God does is marked with simplicity and power.”
Mustard Pork Chops with Crispy Cabbage
This turned out to be absolutely delicious. You can make this in 30 minutes or less. I used thicker chops because that is what I had in the freezer, so I had to cook them a little longer to get them to 165 degrees. But it still was a pretty quick supper.
- 1/2 large head green cabbage, cut into 1-inch wedges (core left intact)
- 3 tablespoons unsalted butter, 2 tablespoons melted
- Salt and pepper
- 6 thin bone-in pork chops or 3 thicker bone-in pork chops, (1 1/2 pounds) trimmed of excess fat
- 2 teaspoons vegetable oil
- 1 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 2 1/2 tablespoons grainy mustard
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Place cabbage on baking sheet, drizzle with melted butter, and sprinkle with salt and pepper. Roast until cabbage is browned around edges, 20 to 25 minutes.
Meanwhile, pat pork chops dry with paper towels and season with salt and pepper. Heat oil and remaining 1 tablespoon butter in large skillet over high heat until foaming subsides. (I reduced the heat of my skillet because I was cooking thicker chops.) Cook 3 chops until well browned on both sides, 1 1/2 to 2 minutes per side. Transfer chops to serving plate and cover tightly with foil. Repeat with remaining chops.
Discard fat in pan. Add broth and bring to boil, scraping up browned bits with wooden spoon. Reduce heat to medium and simmer until thickened, 4 to 6 minutes. Add pork chops and accumulated juices to skillet. Add cream and simmer until thickened, 2 to 3 minutes. Stir in mustard and season with salt and pepper. Pour sauce over chops and serve with cabbage.
Serves 4 to 6.
“Everyone can do something to make the world better – we can let Christ shine through us.”
Veggie Chopped Salad
This is a little different from the other salads on my blog. But equally delicious. It makes a fairly large salad so it would be great to serve at a holiday or a summer get-together.
- 3 cups finely chopped fresh broccoli
- 3 cups finely chopped cauliflower
- 3 cups finely chopped celery
- 2 cups frozen peas (about 8 oz.), thawed
- 6 bacon strips, cooked and crumbled
- 1 1/3 cups mayonnaise
- 1/4 cup sugar
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon cider vinegar
- 1/4 teaspoon salt
- 3/4 cup salted peanuts
In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.
“God’s love in our heart gives us a heart for others.”
Buttery Garlic Mushrooms
For many years my family wanted me to make Burgundy Mushrooms for Christmas dinner. This year I decided to try something different. They were so quick and easy to make and just delicious, according to my family. I’m not much of a mushroom eater. I will definitely be making these again. They were devoured. I wanted to give my daughter some prime rib to take home for later, but she wouldn’t take it because there were no more mushrooms to go with it.
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound cremini or button mushrooms
- 2 tablespoons dry white wine, opt.
- 1 teaspoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- 4 cloves minced garlic
- Salt and pepper
Heat butter and olive oil in a large pan or skillet over medium-high heat.
Add mushrooms and cook for about 4 to 5 minutes until golden and crispy on the edges.
Pour in the wine and cook for 2 minutes, to reduce slightly.
Stir in thyme, 1 tablespoon of parsley and garlic. Cook for 30 seconds longer, until fragrant.
Season generously with salt and pepper (to your taste).
Sprinkle with remaining parsley and serve warm.
“The way to accomplish much for Christ is to serve Him in any way we can.”