Sunday, May 31, 2015

Trisha Yearwood's Asparagus Bundles

One of my favorite cooking shows is "Trisha's Southern Kitchen" which airs Saturday mornings at 10:30 on Food Network. I love her no-nonsense approach to cooking and her Southern style. All of her recipes look amazing, but I knew I just had to try her recipe for Asparagus Bundles. If you love asparagus (and even if you don't) this is a must-try recipe. It is amazing!

Asparagus Bundles

recipe from Home Cooking with Trisha Yearwood 2010

Asparagus Bundles from Trisha's Southern Cooking on -- I think I would try this without the brown sugar

2 lbs. fresh asparagus, ends trimmed
6 slices bacon, cut in half
1/2 cup brown sugar
1 stick butter
1 T. soy sauce
1/2 tsp. garlic salt
1/4 tsp. pepper

Preheat oven to 400 degrees. Divide asparagus into 12 bundles. Carefully wrap with bacon and secure with a toothpick. Lay bundles in a baking dish. In a saucepan, combine brown sugar, butter, soy sauce, garlic salt, and pepper. Bring mixture to boil and pour over asparagus.
The Secret to Having it All......: Trisha Yearwood's Asparagus Bundles

Bake for about 25 minutes or until asparagus is wilted and bacon looks fully cooked. Remove toothpicks before serving.
This dish is delicious!! [Nathan rated it one of the best dishes I've ever cooked!]
I have made these numerous times since discovering them a few years ago. You must try them!

Saturday, May 30, 2015

Grilled Soft Shell Crabs

Normally, we deep fry soft shell crabs, but a friend told me about cooking them on the grill, so we gave her recipe a try!

Line a grill pan with foil, brush the foil with olive oil. Put crabs on tray then drizzle with olive oil and sprinkle with Old Bay, salt, and pepper.

Grill on low heat, turning once.
Yellow Squash and Onions [on the grill]
 Brush a foil pan with olive oil. Slice squash and onion and put in pan. Drizzle with olive oil and put a few pats of butter on top. Sprinkle with seasoned salt and pepper. Cook on medium heat. Turn frequently with tongs until tender.

Roasted Parmesan Zucchini

Roasted Parmesan Zucchini

2-3 zucchini (wash, cut in half, then half again, making 4 wedges)
2 T. olive oil
juice from 1/2 lemon
2 tsp. minced garlic
3/4 cups freshly grated parmesan
salt and pepper to taste

Line baking pan with foil and arrange zucchini wedges (not touching). Mix olive oil, lemon juice, and garlic. Brush on zucchini, salt and pepper, then sprinkle with cheese. Bake @450 degrees for 15 minutes, then broil for several minutes until cheese is golden brown.

Friday, May 29, 2015

Pineapple Ice

1 large can Dole Pineapple Juice
1 can water
1 (20oz.) can crushed pineapple-undrained
1 can water
1 large can orange juice-thawed
1 can water
juice of one lemon
2-3 cups sugar (sweeten to taste)

Mix together well and pour in container. Freeze (stirring every few hours for a better consistency). Yummm!!

Thursday, May 28, 2015

Easy Low-Cal Icy Smoothie

1 cup strawberries
1-1/2 bananas

1 can diet 7-up
1 cup ice

Makes 2-8 oz. servings.
I'm still using my dinosaur blender (32 years & counting).......I really "need" a pretty new blender.....

Wednesday, May 27, 2015

Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle
1 fudge brownie mix (13x9 size)
2 (13 oz.) pkg. miniature Reeses Peanut Butter Cups
4 cups milk
2 (5.1 oz.) vanilla instant pudding
1 cup creamy peanut butter
4 tsp. vanilla
2 (8 oz.) Cool Whip whipped topping (thawed)

1) Prepare and bake brownies according to package directions. Cool and set aside. Cut into small squares.
2) Cut peanut butter cups in half, set aside enough for garnish.
3) In a large bowl, whisk together milk and pudding mix for 2 minutes. Add peanut butter and vanilla. Mix well. Fold in 1-1/2 cartons Cool Whip. (Save remaining 1/2 container for top.)
4) Layer a third of the brownies, then a third of the pudding mixture, then a third of the Reeses, then repeat 2 more times.
5) Top with Cool Whip and garnish with remaining Reeses.
6) Chill.
(Nathan's birthday dessert last year)

Sunday, May 24, 2015

The Irish Penny Pub & Grill - Salisbury, MD

I had a girl's day out with friends Wanda and Hope a few months ago and we tried The Irish Penny for lunch.
I had heard good things about this place, and it totally lived up to the reviews.
"The Irish Penny Pub & Grill is a dream come true that was years in the making. Jeff Trivits and Scott Urban have been friends since junior high and have always dreamed of one day creating a place where food, friends, and family come together. Our menu is homemade and packed with classic Irish dishes with an Eastern Shore Twist. Daily specials incorporate seasonal, local ingredients. From delicious appetizers to tasty salads, inspired entrees to decadent desserts, your meal and experience will be one of a kind."
We all three chose Potato Leek Soup - a traditional Irish soup made with an old Flynn recipe topped with Cheddar cheese.
 I also chose the Irish Penny Panini - shaved marinated sirloin, pressed with fresh mozzarella, fried onions, garlic pickles, spinach and horseradish Dijon spread and house-made chips.
Hope got a Ham and Cheese and Wanda got the Reuben.
Lunch was delicious (but way too much), the service was good, and the atmosphere was nice. I would definitely return.
The Irish Penny Pub & Grill
1014 S. Salisbury Blvd. Suite F
Salisbury, Maryland 21801
(410) 742-0002

Monday-Thursday Open at 11am
Friday-Saturday 11 am to 2 am
Sunday 12 noon - 12 am
Online Ordering & Take-Out available!

Saturday, May 23, 2015

Mom's Classic Lasagna


Mom's Classic Lasagna

1 lb. ground beef
1 medium onion - diced
1/2 green pepper-diced
2 T. oil
1 lb. can tomatoes
1- 12 oz. can tomato paste
2 cups water
1 T. parsley
2 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano

8 oz. lasagna noodles
mozzarella cheese
Parmesan cheese

Brown ground beef with onion and green pepper in oil. Add tomatoes, paste, water, and seasonings. Simmer (covered) about 30 minutes. Cook noodles; drain. Alternate sauce, noodles, cheeses. Bake @350 degrees for 45 minutes.

Wednesday, May 20, 2015

Lemon Lush Dessert

Lemon Lush Recipe ~ This dessert is light and creamy, with a crunchy shortbread
stock photo

The perfect summer dessert: Lemon Lush!

My family absolutely loves this and even asks for it instead of cake for their birthday!

You can put this dessert together in no time in just three easy steps.


For the crust, mix together 1 cup flour, 1 T. sugar, 1 tsp. baking powder, 1/2 cup chopped walnuts or pecans and one stick melted butter. Press into a 13x9 pan and bake at 350 degrees for 10 minutes or until brown. Let cool.


For the next layer, mix together 8 oz. softened cream cheese, 1 cup confectioner's sugar (10x), and 1 cup whipped topping (Cool-Whip). Spread on top of cooled crust.


Next, mix together 1 large *lemon instant pudding and 3 cups cold milk. Spread over cream cheese layer. And finally, spread with remaining whipped topping. Chill and cut into squares.

*While other flavors of pudding (like chocolate) can be used, lemon is, in our opinion, THE BEST!!

Nathan's 18th Birthday!
Logan & Lindsey visit

Sunday, May 17, 2015

how to cook corn on the cob.....

Peter wanted to try a new recipe he saw for cooking sweet corn.

Put water in pan (enough to cover corn) with 1/2 cup milk and 1/2 stick butter. Bring to a boil, add corn (we did 3 ears), then simmer low for about 8 minutes. You can double the amounts if cooking more corn. Put in corn trays with a little butter (optional), add salt & pepper. Yummy!

Tuesday, May 12, 2015

Bizzotto's Gallery Caffe - Onancock, VA

My sister Julie took Mom out for a Mother's Day's lunch at Bizzotto's Gallery Caffe' on Saturday. Located in the town of Onancock, VA, this little cafe' specializes in international cuisine. They both loved the atmosphere, the service, and especially, the food.
Julie chose - Bacon, lettuce, tomato, red onion, Swiss cheese and mayo on a French baguette with a side of cole slaw and pasta salad.

Mom chose - Mixed greens and romaine with oranges, apples, walnuts, craisins, pineapple and feta cheese; served with citrus vinaigrette and topped with grilled chicken.

They split a slice of cheesecake for dessert.
Bizzotto's Gallery Cafe'
41 Market Street
Onancock Virginia, 23417