Grilled Bacon Wrapped Asparagus with Grilled Lemon

My son-in-law Matt brought over bacon wrapped asparagus for the Superbowl and I have made them twice since then.

This is the easiest and most delicious way to get the kiddos to eat their veggies.

Rosemary Roasted Potatoes with Garlic Aioli

You KNOW how much I LOVE my potatoes, right?

I LOVE Baked Potatoes, Mashed Potatoes, Twice Baked Potatoes, Roasted Red Potates, Scalloped Potatoes, Red Potatoes with Bell Peppers and Onions (perfect for breakfast) and just about any other kind in between.

Broccoli & Cheddar Cheese Sauce

I've never been one to add sauces to my veggies because I love vegetables and don't think they need to be covered in sauce just to get people to eat them.

When I was growing up I ate most of the vegetable out there and really enjoyed them while I did.

But the one veggie that I really didn't like so much was broccoli.  I don't know why, I just didn't.

So when I was pregnant with my son, I was surprised to find that I started to like broccoli (and strawberries, but that's another story) and now I eat it on a regular basis.

I decided to see what all the fanfare was about putting cheese sauce on your broccoli and make a batch of homemade cheddar cheese sauce a few weeks ago.

Carrot Zucchini Bread

I love when I can bake something so tasty and know that it's also good for us.

I have been trying to come up with a few healthier (wink) recipes for the fall and this one is a keeper.

With Fall being my favorite time of year, and right around the corner, I'm trying out some new and delicious recipes.

Pico de Gallo

Every time I make Mexican food my son asks for Pico de Gallo.

I have a great Fresh Homemade Salsa recipe that I usually keep on hand but he wanted Pico de Gallo.

So this is what I came up with.  It was really good and I'll definitely make it again!

Sweet & Spicy Potato Salad

Years ago I found this recipe watching Sunny Anderson's cooking show on the Food Network.

I made it for a holiday dinner, and with the kids all being quiet a bit younger, they didn't much care for it.  

I made it again last week, after adapting it to better fit our tastes, and they LOVED it!  I will definitely make this again.

It's great for picnics and barbecues too because you don't have to worry about it sitting out and spoiling because there is no mayo involved, which is a plus for me.

This is a salad that can be served warm or cold.  And it just tastes great!  

I love the combination of the sweet, tangy, and just a little heat in this salad and you will too!

Roasted Corn & Black Bean Salad

I've been trying out some different salads this summer and so far and this is by far one of my favorites.

It combines the smoky flavor of roasted veggies with my all time favorite, roasted corn and black beans.

The balsamic vinegar gives it a little tang and it is the perfect side dish to any picnic, barbecue, or grilled food.

Grilled Corn on the Cob with Chipotle Chive Butter & SRS

Here we are again for the Surprise Recipe Swap hosted by Jutta over at Hungry Little Girl.  I've had a blast so far and really enjoy meeting all the wonderful bloggers and reading their blogs as well as trying some of their amazing recipes.

This month I was assigned SteakNPotatoesKindaGurl for the Monthly Surprise Recipe Swap I participate in.

Desi has an awesome blog and I had a hard time trying to choose between all her wonderful recipes.  I was torn between Bacon Spinach Cheese Ball because um, Hello..  Bacon and cheese! Her Endive, Avocado, and Bacon Salad with Chipotle Ranch Dressing, and the one I decided on Grilled Corn with Chipotle Chive Butter and let me tell you, I'll definitely be making the salad soon!

Oven Roasted Asparagus

For years I steamed all my veggies and when I started really watching the cooking shows on the Food Network I noticed that most of the TV Chefs roast their veggies in the oven.  I especially like to watch Ina Garten and she roasts everything.  I gave it a try and have now been roasting my veggies in the oven for about 1-1/2 years.  Here is my favorite thing to roast.  Give it a try and let me know what you think!

Here's what you need:

1-1/2 Lbs. asparagus, fresh

1 - 2 Tbs. good olive oil

1/2 - 1 tsp. Kosher salt, or as much as you like

1/2 tsp. fresh ground black pepper, or as much as you like

Preheat oven to 425 degrees.

Holding the middle and lower end of one stalk bend until it breaks, usually about 3 inches will break off.  Like up the rest and cut them all at the same point, or if you want, do like I do and break each one.  This breaks off the woodsy end and leaves just the tender part to eat.  Wash and dry the asparagus.

On a large baking sheet place the asparagus and drizzle with 1 - 2 Tbs. of good quality olive oil.

 

Next sprinkle with salt and pepper and toss to coat all the asparagus spears.

 

Roast for 7 - 10 minutes for tender-crisp and 10 - 13 minutes for soft asparagus.

 

Serve with mayonnaise or eat just by themselves.  Ever since I started roasting asparagus, I don't use mayonnaise anymore because it has so much more natural flavor than before.

Serves 4

Enjoy!

~Hugs~

Michelle

Here's the handy printable - Oven Roasted Asparagus