Apparently, my new favorite ingredient for spring is Robert’s Reserve Hatch Pepper Honey Glaze (in this area, available at the large HEB stores). I’ve done several recipes with it – pork, chicken, cocktail smokies – and everything turns out delish. This recipe is super quick and scrumptious. I used frozen, organic corn that I found…
Category: Side Dishes
Lentil Quinoa Salad
PrintLentil Quinoa Salad Total Time: 1 hour Yield: Serves 8-12 Ingredients4 cups chicken broth 1 cup lentils 1 cup quinoa 1 cup green or black olives 1 cup cooked and drained greens, chopped 1 cup cooked sweet potatoes, diced 2/3 cup crushed almonds 1 tsp granulated garlic powder 1 tsp granulated onion powder 1/4…
Roasted Asparagus Salad II
We’re still looking for ways to use the daily asparagus harvest. This week we decided to add more ingredients to our first asparagus salad. PrintRoasted Asparagus Salad II Total Time: 1 hour, 15 minutes Yield: Serves 6-8 IngredientsDressing 1/3 cup tamari or soy sauce 1/3 cup toasted sesame oil Juice of one lime 1 TBSP…
Pasta Tuna Salad
It’s another girls night get-together, and it’s time for some new spring recipes. I’ve got to use some of the never ending asparagus, and I’m in the mood for pasta salad. I just haven’t decided if the asparagus will make it into the pasta salad, or stand alone. PrintPasta Tuna Salad Total Time: 30 minutes…
John’s Mom’s Ribs and Lanie’s Greens
We had some friends for dinner, and when I mentioned ribs, John told me his mom’s recipe. It sounded so good, Don wanted to make them that way. I added a couple of things (I know you’re surprised). PrintJohn’s Mom’s Ribs Total Time: 2 hours Yield: Serves 6-8 Ingredients2 slabs baby back ribs (cut into…