Make it HEALTHY
Fall is officially here. That means cooler weather, fires, sweaters and Halloween. I’ve never been a huge pumpkin or cinnamon fan.
You won’t smell any of those things when I burn candles in my house in the fall. Have you ever tried to find a candle in the fall that doesn’t have the scent of pumpkin or cinnamon? It’s pretty difficult.
I know so many people that will eat pumpkin anything ... I am not one of those. Please
... keep that pumpkin latte away from my nose.
I will grill outside until it gets so cold I can’t ... and even then I’ll sometimes just wear a hoody and freeze to death. That’s how much I loved grilled foods.
I eat a lot of salad on this way of life. Sometimes I eat so much of it I get sick of it. That’s when I switch to asparagus or green beans.
This recipe is a simple recipe for broiled asparagus. Give it a try if you are tired of the same sides you make week-in and week-out.
These spears are packed with flavor, thanks to the lemon-garlic dressing they’re tossed in before roasting. It’s a simple, quick side that goes with almost anything.
Preheat broiler. In large bowl, combine the first 6 ingredients. Add asparagus; toss to coat. Place in a single layer on a wire rack over a foil-lined 15x10x1-in. baking pan.
Broil 5-6 inches from heat 5-7 minutes or until tender and lightly browned. Transfer to a serving platter; sprinkle with Parmesan cheese. If desired, serve with lemon 2 wedges.
Tip: In order to keep asparagus fresh longer, place the cut stems in a container of cold water—similar to flowers in a vase. Place container in the refrigerator, changing the water at least once every 2 days.
When buying asparagus, look for firm, straight, uniform-size spears. The tips should be closed and dry.
—————Here’s a recipe for salmon. I don’t know about you but I love fish. This grilled salmon would go along perfect with the broiled asparagus I mentioned earlier. This recipe is simple and requires only a handful of ingredients.
In a small bowl, combine the oil, soy sauce, mustard and garlic. Pour half of marinade into a shallow dish. Add the salmon and turn to coat. Cover; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
Drain fish and discard marinade. On a greased grill rack, grill salmon, covered, over high heat until fish flakes easily ...
