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Perfect Sesame Roasted Asparagus with Whipped Herbed Boursin Cheese

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Roasted asparagus
Roasted asparagus

Want to jazz up your roasted asparagus a little? I saw this recipe from Halfbaked Harvest and I had to try it! Absolutely delicious. Tieghen’s recipe used whipped feta, but I had some harlic and herb Boursin Cheese I needed to use and it was perfect.

Roasted asparagus

Asparagus is a go to vegetable for me because it seems to always be available. I’ve always wanted to attempt to grow it, but I never have. If you’re interested here’s a link to give you some information. http://www.almanac.com/plant/asparagus

Sesame Roasted Asparagus with Whipped Herbed Boursin Cheese

This recipe is lemony, loaded with garlic and gets a kick from the red pepper flakes. It is also a really pretty dish to serve. I served it alongside a roasted chicken for a Sunday dinner. https://the2spoons.com/lemon-and-garlic-roast-chicken/

Here’s the recipe!! Enjoy!!

Sesame Roasted Asparagus with Whipped Boursin Cheese

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Servings: 4 Servings
Course: easy side dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup croutons
  • 1/4 cup extra virgin olive oil
  • 1 large bunch asparagus, ends trimmed
  • 2 tbsps sesame seeds, raw
  • zest of one lemon
  • 2 cloves garlic, smashed
  • 1 pinch red pepper flakes
  • kosher salt and black pepper
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
Whipped Boursin Cheese
  • 5.2 oz boursin cheese
  • 1/4 cup plain Greek yogurt
  • 2 tbsp extra virgin olive oil

Method
 

  1. Preheat the oven to 425 degrees F.
    In a 9×13 inch baking dish, toss together the 1/4 cup olive oil, asparagus, sesame seeds, lemon zest, garlic, crushed red pepper flakes, salt and pepper. Transfer to the oven and roast for 20-25 minutes or until the asparagus is lightly charred. Remove from the oven and remove the asparagus from the baking dish.
    Let the oil cool slightly in the dish, then add the vinegar and honey. Reserve this oil mix for serving over top. 
    Meanwhile, make the cheese. In a food processor, combine the boursin cheese, greek yogurt, and olive oil. Pulse until completely smooth and creamy, scraping down the sides if needed, about 3 minutes. Add a pinch of pepper. Pulse to combine. The cheese mixture can be kept in the fridge for up to 3 days. 
    To serve, spread the cheese mixture out onto a large serving plate or shallow bowl. Spoon the asparagus over top and then drizzle on the reserved oil mix. Top with croutons. Serve warm or at room temp. 
Roasted asparagus

Easy – Chunky Garlic Mashed Potatoes with Scallions

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Garlic Mashed Potatoes
Garlic Mashed Potatoes

I purposely made these garlic mashed potatoes a little chunky because I was serving them with a chicken dish and I wanted them to not just melt away. They are still soft, but when I say chunky it’s only because I used a hand potato masher rather than whipping them with a mixer.

Garlic Mashed Potatoes
Garlic Mashed Potatoes

I think they just look so springtime with the scallions! I used heavy cream; however, I usually don’t, but I decided today I would. I have found an alternative to milk with lactose that I use when cooking for my mother, and I can’t tell the difference in it and regular whole milk. Here’s the link, it’s really good if you haven’t tried: https://fairlife.com

Not only are these delicious but they are so easy and quick!! I served these as a side dish for my Roast Chicken Thighs with Peas and Mint! Perfect side dish for the chicken. https://the2spoons.com/springtime-roast-chicken-thighs-with-peas-mint/

Garlic Mashed Potatoes

Easy – Chunky Garlic Mashed Potatoes with Scallions

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 Servings
Course: easy side dish, Side Dish, Vegetable
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 Cups Diced potatoes
  • 2 Cloves garlic, peeled
  • Salt and pepper
  • 3 Tbsps Butter
  • 1 Green end of a green onion sliced
  • 1/4 Cup Milk or cream

Method
 

  1. Boil your potatoes and garlic in salted water until tender. Drain and add butter. Mash by hand or mixer, check for salt and pepper. Add your cream or milk a little at a time until you reach the right consistency. Place in a serving bowl and add sliced green onion tops. 
Roast Chicken Thighs with Peas and Mint
Roast Chicken Thighs with Peas and Mint
Roast Chicken Thighs with Peas and Mint
Roast Chicken Thighs with Peas and Mint

Oh, so good! Simple Fried Zucchini

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Fried Zucchini
Fried Zucchini

I love this Fried Zucchini. It is tossed in some beaten eggs, then breaded in panko and parmesan. What is there not to love? These are a perfect side dish, appetizer or just a snack dipping into your favorite dressing like your favorite ranch or blue cheese. Yes!

Fried Zucchini
Fried Zucchini

Oh, so good! Simple Fried Zucchini

Whether you serve this dish as a side dish or as an appetizer, I think the perfect dressing to use is a Ranch Dressing, and honestly, I think you can’t beat the Hidden Valley Ranch with the packages. I keep that dressing in my refrigerator for foods like this. There are some great recipes out there for homemade ranch dressing, but who needs to when all your seasonings are in a packet! https://www.hiddenvalley.com

I served these alongside my Eggplant Rollatini. I think this was the perfect side dish for that recipe. It would be great with my red sauced lasagna too! https://the2spoons.com/beef-and-italian-sausage-lasagna/

Here’s the recipe! Enjoy!

Fried Zucchini

Fried Zucchini

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, easy side dish, vegetable, Side Dish, Vegetable
Cuisine: American
Ingredients Method

Ingredients
  

  • Olive oil for frying
  • 1 3/4 cups freshly grated parmesan
  • 1 1/2 cups panko (Japanese breadcrumbs)
  • 3/4 tsp salt
  • 2 large eggs
  • 3 medium zucchini, cut into 1/2 inch wide strips

Method
 

  1. Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
    Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
    When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
    Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

Love this Prosciutto Wrapped Asparagus

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Prosciutto Wrapped Asparagus
Prosciutto Wrapped Asparagus

Even though asparagus screams spring, this Prosciutto Wrapped Asparagus is the perfect side dish anytime of the year! April is the peak growing season for asparagus, even though we can get it at our supermarkets year round. I always wanted to grow it but it takes about 3 years before you get your first crop. If you decide you want to try growing it, here’s a link about growing this delicious and healthy vegetable: https://www.almanac.com/plants.
I can just imagine how delicious home grown asparagus would be!

Prosciutto Wrapped Asparagus
Prosciutto Wrapped Asparagus

Honestly, it takes just a few steps to make this dish and the prosciutto mixed with the olive oil and the juices from the asparagus make the most amazing sauce. After the asparagus bakes, I drizzle a little more olive oil and squeeze the juice of a lemon, resulting in the most delicious asparagus.

Love this Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus
Prosciutto Wrapped Asparagus

This would be the perfect side dish for your holiday prime rib roast, Crown Roast of Pork or with the traditional Turkey and dressing.

You could serve the asparagus as an appetizer on a platter with a dipping sauce or just by itself. Perfect served cold and the perfect finger food as an appetizer. Asparagus is the perfect side dish to salmon or any fish dish. The poached salmon I made for this avocado toast would make a delicious lunch or dinner served alongside this asparagus. https://the2spoons.com/avocado-toast-with-poached-salmon/

Delicious Prosciutto Wrapped Asparagus

I love to use the Prosciutto instead of bacon because it is paper thin and by the time it has crisped your asparagus isn’t overcooked, unlike bacon. I’ve used bacon before and it was not crisped when the asparagus was done. Prosciutto is usually in the deli section of imported meats. The word prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked, yet cured.

If you can’t find Prosciutto in your local store, use your Amazon Prime and order it online. Here’s what Amazon has and you can get great varieties as though you were in Italy or in New York City with an Italian Deli on every street! https://www.amazon.com/Authentic-Prosciutto-Parma-DOP-Beretta/dp/B0043ZYL6M/ref=sr_1_11?hvadid=77790489332333&hvbmt=be&hvdev=c&hvqmt=e&keywords=proscuito&qid=1576287384&sr=8-11..

Authentic Prosciutto di Parma DOP by Beretta - Pre-Sliced (4 ounce)

Ok, here you go as promised! The easiest, most delicious asparagus!

Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus

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Prep Time 10 minutes
Total Time 15 minutes
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 bunch asparagus
  • equal amount of prosciutto slices
  • extra virgin olive oil
  • salt and pepper
  • 1 lemon

Method
 

  1. Preheat the oven to 375.  Take the first piece of asparagus and holding with both hands bend it and break off the bottom portion where it bends.  Either do this individually or place that piece alongside your bunch and cut the bottom off all of them at the same time.  Place a piece of the prosciutto on a flat service, and lay your asparagus slightly turned on the slice and wrap it with the prosciutto, pressing to adhere.  Place the asparagus in a baking dish or a sheet pan in a single layer.  Drizzle with the extra virgin olive oil, sprinkle with salt and pepper and place in the oven.  Bake until the prosciutto has browned and become crispy, but not burnt.  Remove from the oven and drizzle with a little more olive oil and squeeze the juice of one lemon all over your dish.  Serve immediately, or at room temperature.  

Two Cheese, Quick Summer Squash Casserole

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I have made this summer squash casserole for years. It is quick and easy, and oh, so good. With all the summer squash available in the supermarkets or soon to be in your garden, this dish is an essential addition to your side dish repertoire. This is the perfect side dish for your Southern entrees like meatloaf or southern fried chicken; the possibilities are endless.

Summer Squash Cassero.le
Summer Squash Casserole

Not only is the casserole topped with cheddar cheese but I’ve added just a little Velveeta (yes, Velveeta!) to the ingredients that creates richness and creaminess all at the same time. Who doesn’t love a little Velveeta, after all? The addition of a little poultry seasoning almost makes this squash have the taste of cornbread dressing. The red and green bell peppers add vibrant colors that make this a visual appetizing dish also!

Summer Squash Casserole
Summer Squash Casserole

Two Cheese, Quick Summer Squash Casserole

Not only is squash delicious but it is good for you. Just a small serving adds a significant amount of the daily requirements of your vegetable required intake. Here’s a link that gives you a little more information regarding squash’s health benefits: https://whatscooking.fns.usda.gov/sites/default/files/factsheets/.

With the addition of the Velveeta and topped with the cheddar cheese, it’s an easy way to get the kids to eat their veggies….and adults!!

Not only can you use yellow squash in this recipe but you can use a combination of zucchini and yellow squash, or just zucchini squash.

Two Cheese, Quick Summer Squash Casserole

Here’s the recipe, hope you enjoy. Click on the link for my meatloaf recipe which this is a perfect side dish for!

Summer Squash Cassero.le

Summer Squash Casserole

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 -6 summer squash, sliced into 1/2 inch pieces
  • 1/2 onion, diced
  • 1/4 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 celery stalk, thinly sliced
  • 2 tbsp butter
  • 1 tsp olive oil
  • salt and pepper
  • 1/2 tsp poultry seasoning
  • 1 egg, beaten
  • 1 inch slice velveeta cheese, cut into chunks
  • 1/2-1 cup bread crumbs
  • 1/2 cup cheddar cheese, grated

Method
 

  1. Boil the summer squash in salted water until tender.  Drain, pressing to squeeze out as much water as you can.  Place in a bowl and mash.  Add the Velveeta while the squash is still hot so that it will start to melt.  
  2. Melt the butter in a skillet or pan.  Add the olive oil and the onion, red and green peppers along with the celery and saute until the celery is soft and the onion is translucent. Pour this mixture over your squash and Velveeta.  Mix to combine. Add the poultry seasoning and salt and pepper to taste.  Check the seasoning before you add the egg.  When your seasoning is where you want it, add the beaten egg and start with about a half cup of the bread crumbs, adding more if needed.  
  3. Pour the squash mixture into a buttered casserole. Top with the cheese and cover with foil and cook about 20 minutes. Uncover and cook for an additional 5 minutes or so until the cheese is melted and starts to slightly brown.  
Mom's Meatloaf
Mom’s Meatloaf

Effortless Southern Creamed Corn Recipe

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Southern Creamed Corn
Southern Creamed Corn

I love this Southern Creamed Corn. Granny and Granny Teakell made this creamed corn. Fresh corn cut off the cob cooked in a little bacon drippings, heavy cream, and a little sugar? Oh, my gosh! So good! It is creamy and a little sweet, still with texture from the corn kernels.

I made this Sunday with my Oven Fried Chicken and a few other Southern dishes. Allen loved it. And the great thing is I had a little left that I’ll add to Jalapeño Cornbread. Or what about Creamed Corn Fritters? Delish. I don’t have a link for them on my site YET, but I will. Here’s a link from Deep South for Cream Corn Fritters that sounds yummy: https://www.deepsouthdish.com/2011/08/corn-fritters.html

Effortless Southern Creamed Corn Recipe

This recipe is perfect with my Oven Fried Chicken:

Southern Creamed Corn

Southern Creamed Corn

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Side Dish, Vegetable
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tbsp bacon drippings
  • 1 cup heavy cream
  • 1 tsp cornstarch
  • 6 ears of fresh corn, shucked, stripped and scraped You could substitute a 32 ounce bag frozen
  • 1 tsp granulated sugar
  • salt and pepper to taste
  • 2-3 tbsp butter

Method
 

  1. Melt the bacon drippings in a stainless or cast iron skillet on slightly over medium heat. Combine in a bowl the cream, whisk in the cornstarch, then add the corn, sugar and stir together. Pour into the hot bacon drippings and cook for about 20 minutes, or until reduced and thickened, stirring frequently and mashing the corn. Season with salt and pepper to taste and combine. Stir in 2 to 3 tablespoons of butter to finish.