Monday, March 30, 2015

Asparagus with Balsamic Onions and Bleu Cheese

Do you need a new asparagus treatment to liven up your Easter dinner? Then look no further. In this beautiful spring side dish, asparagus is roasted, then topped with carmelized onions soaked in a delightful balsamic mixture and topped with blue cheese. The varying textures and tastes are phenomenal. And if you have any leftovers, those are great as the flavors have even intensified. I first served this with chicken, but it would be great with ham or other pork. Or anything else. I can't get enough asparagus, and hopefully now, you can't either, once you try this delicious version!

Asparagus with Balsamic Onions and Bleu Cheese

1 pound trimmed asparagus
2 tsp. olive oil
1/8 tsp. kosher salt
1/8 tsp. pepper
1 1/2 tsp. olive oil
1 1/2 cups vertically sliced sweet onion
1 Tbsp. balsamic vinegar
1/2 tsp. thyme
1 ounce crumbled blue cheese

Combine asparagus, 2 teaspoons olive oil, 1/8 teaspoon kosher salt, and pepper on a baking sheet. Bake at 425° for 9 minutes. Heat a large skillet over medium heat. Add 1 1/2 teaspoons olive oil; swirl to coat. Add onion to pan; sauté for 6 minutes. Stir in vinegar and thyme. Top asparagus with onion mixture and crumbled blue cheese. Serves 6.

Tuesday, March 24, 2015

Caramel Apple Dump Cake

This is not the most picturesque cake ever, but the photogenics it lacks is more than made up for in deliciousness. This is a great cake to make for company, as a little goes a long way. You can serve it warm or at room temperature, and don't forget to add a little vanilla ice cream. While caramel apple-things are usually posted in the fall, I don't think there's any season that you wouldn't enjoy this wonderful dessert!

Find more great stuff at Totally Talented, Clever Chicks, Tasty Tuesday, Try a New Recipe.

Caramel Apple Dump Cake

1 - 11 oz. package caramel bits
2/3 cup evaporated milk, divided
1 box yellow or vanilla cake mix
1 tsp. cinnamon
1/2 cup butter, melted
1 tsp. vanilla extract
2 - 20 oz. cans apple pie filling

In a medium saucepan, melt together the caramels and 1/3 cup of the evaporated milk over medium low heat, stirring often.

While the caramel is melting, stir together the cake mix and the cinnamon in a large mixing bowl until fully combined. Then add the melted butter, vanilla and remaining 1/3 cup evaporated milk and stir together until combined.

Place half of the batter into the bottom of a greased 9x13 cake pan. Bake at 350 for 8 minutes.

Remove the pan from the oven, and pour the apples and filling over the cake mix.

Pour the caramel over the apples and then top with clumps of the remaining cake mix. Bake for 20 to 25 more minutes or until the caramel at the edge begins to bubble and the cake at the edge begins to brown. Serves 16-20.

Recipe Source: Adapted from Wine and Glue

Monday, March 16, 2015

Roasted Brussels Sprouts with Apples

I roast brussels sprouts a lot at my house. A LOT. And they're wonderful. But when I saw this recipe on Melissa's blog, I knew it would be the recipe I would have to try for this month's Secret Recipe Club. Melissa adds apples to the already wonderful roasted sprouts, which takes them over the top. The sweetness and softness of the roasted apple pairs perfectly with the savory, chewy brussels sprouts. I used braeburn apples for this, since that's what I had on hand, but there are probably many varieties that would be delicious. In fact, next time I'll try them with honeycrisp, THE Minnesota apple, and then I can be more of a locavore like Melissa!

Roasted Brussels Sprouts with Apples

1 pound brussels sprouts, halved
2 medium apples, cored and coarsely chopped
1 Tbsp. olive oil
1 tsp. kosher salt
1 tsp. sugar
1/2 tsp. freshly ground pepper

Combine chopped sprouts and apple in a medium bowl. Drizzle with olive oil, then stir well to coat. Sprinkle with salt, pepper and sugar, and stir well again to coat all pieces. Transfer to a baking sheet and roast at 400 for 25 minutes or until sprouts are nicely browned. Serves 4.

Tuesday, March 10, 2015

Lucky Charms Chex Mix

You'll definitely find a pot of gold at the end of this rainbow of a snack... Even though I'm a grown adult, I love love love Lucky Charms. So I couldn't have been more thrilled to find a recipe for Lucky Charms Chex favorite naughty cereal (that's what my family calls sugared cereals!) mixed with a healthy cereal, with white chocolate to keep it all together. St. Patrick's Day will never be better, once you make this delicious treat!

Find more great stuff at Mouthwatering Monday, Inspiration Monday, Mix it Up, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Inspire Me, Tasty Tuesday, Full Plate, Showcase Your Talent, Friday Flash, Foodie Friday.

Lucky Charms Chex Mix

1 box (11.5 oz) Lucky Charms cereal
6 cups Rice or Corn Chex cereal
2 bags (12 oz each) white vanilla baking chips
2 Tbsp. multicolored candy sprinkles

Pour box of Lucky Charms out onto a large tray. Pick out all the marshmallows (about 2 cups); set aside to add to the mix later. Measure 2 cups of the remaining Lucky Charms cereal (without the marshmallows) into large bowl, add Chex cereal.

In medium microwavable bowl, microwave white vanilla baking chips uncovered on High about 2 minutes, stirring every 30 seconds, until chips can be stirred smooth. Pour over cereal mixture in large bowl; toss to evenly coat. Stir in the marshmallow pieces.

Spread mixture in single layer on a wax paper-lined cookie sheet. Immediately sprinkle with candy sprinkles. Let stand until set, about 20 minutes. Gently break up mixture; store in airtight container.

Recipe Source: Tablespoon

Wednesday, March 4, 2015

Blueberry Rhubarb Bars

At about this time of year, we need to taste spring. And these bars are just the ticket. Almost resembling a crisp or crumble (but with more crisp!), rhubarb and blueberries are nestled together between layers of oatmeal-y goodness. Served warm and with vanilla ice cream, this pan will disappear quickly. I was fortunate enough to have both rhubarb and blueberries in my freezer...if you do too, you can whip these up for dessert tonight. Spring IS on its way...let yourself celebrate!

Get more great ideas at Hearth and Soul, What's Cooking, Full Plate, Showcase Your Talent, flashback Friday, Friday favorites, Foodie Friday, Food on Friday, Friday Flash, Friday Frenzy.

Blueberry Rhubarb Bars

2 cups rhubarb, cut into 1-inch pieces
2 cups blueberries
1 Tbsp. + 1 tsp. lemon juice
2/3 cup sugar
2 1/2 Tbsp. cornstarch
1 cup flour
1 cup oatmeal
2/3 cup brown sugar
1/2 cup butter, softened
1/4 tsp. baking soda
dash salt

In a small bowl, combine sugar and cornstarch. Mix well to break up the lumps of cornstarch. Set aside.

Combine rhubarb, blueberries and lemon juice in a large saucepan and cook over medium heat until rhubarb is softened.

Meanwhile, combine flour, oats, brown sugar, baking soda and salt together in a bowl. Cut in the butter using your fingers or a pastry blender until well mixed and crumbly. Reserve 1 cup of crust to be used as a topping. Press remaining crust mixture into a greased 9" baking pan in an even layer. Set aside.

When rhubarb and blueberries are softened, mix in the sugar/cornstarch mixture. Continue to stir until thickened. Once mixture is thickened, pour over crust. Top with reserved crust mixture.

Bake at 350 for 30 minutes. Serve warm or at room temperature. Refrigerate leftovers.

Recipe Source: Adapted from Tasty Kitchen
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