Roasted Asparagus Grilled Cheese

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I took public transit and didn’t die!!!!!!!!!!!!!!!!!!

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Taking the bus was a thrill! I felt like an independent city girl or a common plebian or something.

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What misconceptions I had about this mode of transportation!

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First, I thought they were unsafe. I had this notion that busses just ~flip~ over on the regular. This is false, apparently. Second, I thought they were dirty. It was clean AND I had a personal vent and reading light. Cute! Finally, I thought there were just too many variables for my feeble mind to comprehend. How do I pay? How do we file in? Are there assigned seats? What if the bus driver kidnaps me and takes me to his lair?

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The bus driver did have to show me how to insert the coins, so once he figured out I was an idiot he decided to let me go.

 

 

Time: 45 minutes (prep + cooking) | Serves: 4 sandwiches

Ingredients:

  • 1 bundle of asparagus, washed + trimmed
  • 1 avocado, pitted
  • 8 slices of swiss cheese
  • 1 cup of gorgonzola
  • 1 tsp. of crushed red pepper
  • 1 tbsp. of olive oil
  • Butter
  • 8 slices of sourdough
  • S+P, to taste

How to:

  • Preheat oven to 425 degrees
  • Arrange asparagus on a lined baking sheet, drizzle with olive oil + S+P
  • Roast for 13 minutes
  • Meanwhile, smash avocado in a bowl + stir in red pepper + S+P
  • Once cooled, cut asparagus in half
  • On two pieces of bread, spread some avocado on one side + butter on the other
  • On the avocado side, add a piece of swiss + asparagus + gorgonzola + another piece of swiss + top with the other piece of bread, avocado side down, repeat
  • Heat olive oil in a skillet over medium heat
  • Grill sandwich for 3 minutes, flip + grill another 2 minutes
  • Serve hot
  • Get a big ole bowl of soup + dunk this bad boy like you aint never dunked before

Soyrizo Eggs Benedict

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Did I ever tell y’all that I almost played Lizzie McGuire?

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I was a very talented child actress.

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I mean, I did mostly hip, local community theatre, but I was also in an infomercial about Tourette’s once. I got paid $75 for that gig.

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Here’s how it went down:

It was closing night of this musical I was in. The theatre threw this huge party. A man in a skirt (I’m fuzzy on the details) comes up to me & my folks and says, “Your daughter is very talented. I’d like to be her agent.” I am all, “OMG, yes, I am a STAR & I will not let you down!!!” & my parents are all, “That’s sweet but we move to Tennessee next week – see ya!”

I kicked and screamed and rolled around on the stage in my party dress to prove a point.

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All to say, I told all of my new friends in TN that I was almost on the Disney channel.

 

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 bundle of asparagus, rinsed + trimmed
  • 6-8 eggs
  • 12 oz. of soyrizo
  • 4 whole wheat english muffins
  • 1 cup of plain greek yogurt
  • 2 chipotle chilis in adobo, minced
  • 2 tbsp. of adobo sauce
  • Juice of 1 a lime
  • 1 tbsp. of honey
  • 3 avocados
  • 1/4 cup of sun-dried tomatoes
  • 1 jalapeno, diced
  • 1 tsp. of cumin
  • 1 tbsp. of white vinegar
  • 1 tbsp. of olive oil
  • 2 tbsp. of cilantro, chopped + more for serving
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Arrange asparagus on a lined baking sheet + drizzle with olive oil + S+P
  • Bake for 20 minutes
  • Meanwhile, combine yogurt + chilis + adobo sauce + 1/2 of the lime juice + honey + S+P, set aside
  • In another bowl, mash avocadoes + add sun-dried tomatoes + jalapeno + the rest of the lime juice + cilantro + cumin + S+P, set in the refrigerator
  • Heat a skillet over medium heat
  • Squeeze soyrizo out of the casings + into the skillet
  • Cook until browned, 6-8 minutes
  • Bring a pot of water to a simmer
  • Add a pinch of salt + the vinegar
  • Using a spoon, create a lil whirlpool in the simmering water
  • Slowly pour the cracked egg into the water
  • Cook for 3 minutes
  • To assemble, spread some of the guacamole over a toasted muffin + top with asparagus + soyrizo + a poached egg + drizzle the hollandaise
  • Sprinkle with remaining cilantro + serve hot
  • Smash face directly onto plate + never come back up for air it is unnecessary

 

Adapted from here: http://www.halfbakedharvest.com/cotija-guacamole-chorizo-eggs-benedict-honey-chipotle-lime-sauce/

 

Asparagus + Cannellini Bean Skillet

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I served my husband raw chicken for dinner.

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When I make things like this skillet, I always make some sort of hearty main for him. I’m not a witch, you guys. I love him & want him to have a full tummy at all times.

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Y’all know I meal prep. I make just about everything we eat on Sunday & we eat it throughout the week. So imagine how busy Sundays are for this little kitten. I’m wheelin’ & dealin’ in the kitchen all the live long day. I have 8 things cooking at any given time. Up until this point, I really thought I had mastered the art of multi-tasking in the kitchen.

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Then he bit into the buffalo drummies I made him. & promptly spat them back out. Look, the last couple of weeks he has complained that I have overcooked all of his chicken. I was bound & determined to impress him this week. So I bake the drummies for the bare minimum, pull ’em out, let ’em cool, pop ’em in the fridge. I’m beaming with pride! What a lovely dinner for the love of my life to enjoy after a long day. Buffalo drummies & some delicious roasted veggies & beans. Candles are lit, conversation is flowing, & then BABAM. Pink chicken.

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Anything that cooks for 40 minutes & is still raw on the inside should not be allowed on the marketplace anyways.

 

 

 

Time: 35 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 1 bundle of asparagus, rinsed + trimmed + cut in half
  • 1 pint of grape tomatoes, rinsed
  • 1 red onion, sliced thin
  • 1 can of cannellini beans
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Parmesan cheese, for serving

How to:

  • Preheat oven to 350 degrees
  • In a bowl, combine asparagus + tomatoes + red onion + 1 tbsp. of olive oil + S+P
  • Heat other tbsp. of olive oil in a cast iron skillet over medium heat
  • Add veggies + cook for 5-6 minutes
  • Pop skillet into the oven + let roast another 15-17 minutes
  • Remove from oven + stir in cannellini beans + S+P
  • Serve hot with parmesan cheese
  • Wrap asparagus around digits + become asparagus hands man