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Easy Side Dishes: Roasted Asparagus

It’s that time of year my friends… you know what I’m talking about. No, not allergy attacks brought on by glorious blooming trees and cleaning out closets to make way for lighter clothing, it’s much more exciting than that.

It’s grill season!  HOORAY!

AKA: “My husband can make dinner” season.

So now that my man can man the grill, that brings me to start busting out a few of my favorite easy side dishes.  I say easy, because what usually happens is Brandon says, “Alright I’m going to grill,” and I have about 15-20 minutes MAX to makes something happen.  That something usually involves some kind of vegetable that is slowly dying in our crisper and that is in major need of some love and attention.  Attention in the form of the usual suspects, that is.

roasted asparagus 1

Garlic?  Check.

asparagus 5-tile
Bottle of delicious?  Check.  A little kick for the taste buds?  Check and check.

asparagus 2

Cheese? Duh.

Roasted Asparagus
Time: 20 min
Serves 2
You’ll need:
Bunch of fresh asparagus, stems trimmed
1 T olive oil, or flavored oil of your choice
1-2 T minced garlic, brushed onto stalks
1 tsp crushed red pepper flakes
2 T grated parmesan cheese
Salt and pepper

Directions:  Preheat oven to 425.  On a large flat baking sheet (covered with foil), spread out asparagus stalks and drizzle with oil.  With a basting brush, spread garlic evenly, then sprinkle with red pepper and parmesan, and a dash of salt and pepper.  Roast for 15-18 minutes, until tips are crispy and cheese is slightly browned.

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roasted asparagus 6

This is probably one of the easiest side dishes that I make, and I make it pretty regularly.  The garlic is key here because it brings so much flavor and balances the bitterness of the asparagus.  Also it makes your house smell like a little palace of delight.

asparagus 4

I realize this is a ridiculously easy recipe, but that’s really the beauty of it.  Because along with the reappearance of the grill this time of year comes my need to make dinners that take under 30 minutes.

And preferably don’t come out of a box and rhyme with shmozen shmizza.

What’s your favorite way to cook asparagus?


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Easy Side Dish: Brussel Sprouts with Pancetta and Garlic

Does anyone else feel super special when they get to browse the fancy food sections at the grocery store?  That’s how I feel every time I buy pancetta.

brussel sprouts 1

Like, perhaps I should be wearing some sort of elaborate hat while I’m sorting through the neat little packages of meats with extra consonants.  This way, when I casually peer over my shoulder at the “commoners” grabbing their slabs of regular old bacon (which FYI, is pretty much me every week), my smirk will be partially hidden.  And then as I’m rifling through the piles of $9+ goat cheese, I audibly sigh, letting people know that there are just SO MANY ostentatious options to choose from, and how can I just pick one?!  Why is life so hard???  

After just a few fleeting minutes of feeling all sophisticated and elegant-like, taking my time, sifting through an assortment of high-end meat and dairy items, it all comes crashing down once I spy a bag of Fritos scoops.  Which is when I drop everything and give into that little voice in my head, telling me I’ll be thankful when I finish that bottle of wine this weekend. Oh and obviously I need dip.  And frozen pizza(s).  And what are these new Oreos I see?

Aaaand now fancy grocery time is officially over.  We were the cool kids for a moment though, weren’t we pancetta?

brussel sprouts 2

Brussel Sprouts with Garlic & Pancetta
Serves: 4
Total cook time: about 15 minutes
You’ll Need:
1 lb brussel sprouts, trimmed and halved
3 oz diced pancetta
1 T extra virgin olive oil
3 leeks, sliced into thin strips
3 cloves garlic, minced
1/2 cup chicken broth
1-2 tsp. crushed red pepper
Salt and pepper

Directions:  Bring a pot of water to a boil, and add brussel sprouts, cooking for about 5 minutes.  Drain sprouts.  In a large sautee pan over med-high heat, cook pancetta for about 3 minutes, or until fat begins to “melt”.  Add leeks, cooking for another 2 minutes, then add garlic and cook for another 30 seconds (you should have enough grease in the pan from the pancetta for this, but if a little dry, add a splash of olive oil).  Pour chicken broth into the pan and scrape up any bits that have stuck to the bottom, and add brussel sprouts.  Cook for another 5 min, or until liquid has absorbed.  Drizzle with olive oil and sautee another few minutes until edges become slightly crispy and charred.  Season with crushed red pepper, salt and pepper.

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brussel sprouts 3

I should also mention that I feel super cool anytime I’m buying fresh flowers, any type of large fancy crusty baguette and/or when I can successfully carry all my items in my arms sans cart without dropping anything.

It’s the simple pleasures, my friends.

OH… and PS.  Happy birthday today my best friend and lovah, Brandon.  You’re the best husband a girl could ask for.  And I’m not just saying that because you let me hog the remote.

wedding dance

You’ll always be the pancetta in my grocery cart.


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Balsamic Pork Tenderloin

Oh man…! Are your eyes deceiving you, or do I finally have a new recipe post?!

OMG, you guys, CALM DOWN.  It’s not that exciting…

Ok, maybe it is.  Or at least I’m going to imagine you all freaking out with joy, because that just makes this week’s major disappointment of a no-show “snow day” a little bit better.  Thanks for playing along, you guys are the best <3

SO.  About this recipe.  It involves a few components that I love: one being it’s one of the easiest recipes you could ask for, and two it’s freaking delicious.

pork tenderloin 1

Oh, and there’s balsamic involved.

balsamic

I lovelovelove balsamic.  I drown my salads in it to the point where it’s almost the only thing I can taste, drizzle it across pizza and toss it with roasted veggies on the reg.  I could pretty much drink balsamic vinegar out of a wine glass (bc I’m fancy, duh), that is how much I love it.  But, I’m also kind of a balsamic snob, so if you’re going to come at me with it, you better come correct.

You should also know that I also enjoy drinking straight up pickle juice out of the jar (dill, obvi), banana pepper juice and olive juice.  In fact, I take great joy in ordering dirty martinis for the sheer fact of always getting to ask for them “extra dirty”, which inevitably results in an embarrassingly miserable failed attempt at being sophisticated and/or sexy.

tenderloin

It’s really a miracle I don’t get carded more…

Balsamic Pork Tenderloin
Total time: about 30 min
Serves: about 6
(Adapted from Rachel Ray)
You’ll Need:
A package of 2 pork tenderloins (about 1/2 lb ea.)
1 tsp garlic powder (or 1 T sauteed minced garlic)
1 tsp onion powder
1/2 tsp oregano
1/2 tsp thyme or rosemary
1 tsp. parsley
salt & pepper
2 T balsamic vinegar
1 T extra virgin olive oil

Directions:  Preheat oven to 500, and place tenderloins on a baking sheet covered with foil.  Drizzle with olive oil and balsamic vinegar.  Combine spices in a bowl, and rub onto all sides of both tenderloins until coated, then sprinkle with a dash of salt and pepper.   Place into the oven and roast for 20 minutes.  Allow the meat to rest for 5-10 before slicing.

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tenderloin 2

This was one of those “why haven’t I been making this all my life” recipes.  Quick, easy and tasty.  It also pairs nicely with a light Pinot Noir.

But hey, what doesn’t.

(Yes, I’m still going strong on the no-wine-during-Lent thing, but I feel as though I’m slowly dying inside.  Please have a glass or four for me, won’t you?)

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