These little bundles of joy are ahhhh-mazing. Until recently I didn't think I would ever eat asparagus- when I tried asparagus at a dinner party a few months back I was pleasantly surprised at how good it actually was. If you know me, you would be so proud that I actually like it (I am super picky). I can eat asparagus plain but this recipe adds more delicious flavor with cheese, prosciutto, and asparagus wrapped inside of a pastry. When I found out these were on the Easter dinner menu I got super excited and knew I had to document this for my own attempt at home, since my in-laws were doing all the cookin'. Ingredients:
Directions:
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Who doesn't love a good bacon, egg, and cheese breakfast sandwich? I love having a delicious breakfast in the morning but hate having to clean up a kitchen mess to start my day off. I found a super easy way to make eggs for sandwiches in the morning without the mess and they turned out perfect. I made these simplistic breakfast sandwiches for Bryan and my dad on Sunday morning and they were a hit! What you need:
How to cook the eggs:
Bryan started making these roasted potatoes a few months ago when we would have grilled chicken for dinner and we both became obsessed with this delicious side item. Ingredients:
Directions:
Preheat oven to 400 degrees. Wash your potatoes and slice into quarters. Place clean, cut potatoes in a large mixing bowl. Pour olive oil over the potatoes and mix garlic, oregano, salt, and pepper in a separate bowl. After ingredients are mixed, pour on top of the potatoes and toss well to coat all the potatoes. Place potatoes on a lined baking sheet and roast potatoes for 15 minutes. Add the chicken stock to the potatoes, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 15 minutes more or until the potatoes are golden and cooked through. Total cooking time, approximately 40 minutes. |
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