Brittany's Ground Turkey Sweet Potato Skillet

Ingredients:

• 3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
• 1 pound ground turkey
• 1 yellow bell pepper
• 1 cup onion, diced
• 1/2 cup mozzarella, shredded
• 1/2 c. water
• 1/4 c. cilantro, chopped
• 2 T. olive oil
• 1.5 T ground cumin
• 1 T. garlic, minced
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions:

1. In a large case iron skillet, heat olive oil over medium-high heat.  Add garlic and cook for 1 minute and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned. 

2. Add cumin, chili powder, salt and pepper. Stir well to incorporate. 

3. Add onion and bell pepper, and cook for 3-4 minutes. Add diced sweet potato and water. Stir and cover with a lid for approximately 6-8 minutes until the sweet potatoes soften. Add additional water during this process if needed to keep the meat from drying out. 

4. Remove lid and add additional salt and pepper if needed.  Top with shredded mozzarella and allow it to melt. Remove skillet from heat and garnish with fresh cilantro before serving.

Melissa's Zucchini Bread

Ingredients

• 3 cups all-purpose flour 
• 1 teaspoon salt 
• 1 teaspoon baking soda 
• 1 teaspoon baking powder 
• 1 tablespoon ground cinnamon 
• 3 eggs 
• 1 cup vegetable oil
• 2 1/4 cups white sugar 
• 3 teaspoons vanilla extract 
• 2 cups grated zucchini 
• 1 cup chopped walnuts 

Directions

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined.

Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Sheet Pan Shrimp Boil

Melissa says, "I made this for Father's Day for the first time and we have made it twice since then. My whole family loves this."

Recipe found here.
 
Ingredients

• 1 pound baby Dutch yellow potatoes 
• 3 ears corn, each cut crosswise into 6 pieces 
• 1/4 cup unsalted butter, melted 
• 4 cloves garlic, minced 
• 1 tablespoon Old Bay Seasoning 
• 1 pound medium shrimp, peeled and deveined 
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced 
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley leaves

Directions

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.

In a small bowl, combine butter, garlic and Old Bay Seasoning.

Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.

Serve immediately with lemon wedges, garnished with parsley, if desired.

Roasted Vegetables or potatoes

Delicious side dish to any meal!

Roasted vegetables:

• red onion
• yellow squash
• zucchini
• other veggies of choice
• olive oil or vegetable oil
• seasonings of choice

Dice up all the vegetables the same size and coat them in oil and salt and pepper (and other seasonings if desired). Bake them until cooked through. 350 degrees for about 20 minutes. 

Roasted potatoes:

• sweet potatoes or red potatoes
• oil
• seasonings of choice

Dice the potatoes into cubes. Coat in oil and salt and pepper. Bake at 350 degrees for around 20 minutes or until soft and cooked through. 

Cream Cheese Chicken and Vegetable Soup

One of my friends from my BYU days has a website where she tries popular recipes from pinterest or online and then rates and reviews them.  This soup received her highest rating, and so we tried it tonight.  We were not disappointed.  Oh, this one is really yummy! You should check out her website here. 

Original recipe from Mel's Kitchen Cafe.

Ingredients

• 2 tablespoons butter 
• 1 yellow onion, finely diced 
• 2 cloves garlic, finely minced 
• 2 stalks celery, diced 
• ½ cup diced carrots (about 2 regular carrots or a handful of baby carrots) 
• 3 cups chicken broth 
• 2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them) 
• 1 cup milk (1% is my milk of choice) 
• 4 tablespoons flour 
• 1 (8 oz. package) regular or light cream cheese 
• 2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced 

Instructions

Earlier: Cook the chicken.  I prefer to stick this in the crockpot earlier in the day and let cook with a little chicken broth until done.

About an hour before eating: In a large pot, melt the butter and saute the onion, garlic, celery and carrots in the butter until the vegetables are tender.

Add the chicken broth and potatoes. Bring the soup to a simmer and cook, until the potatoes are soft, about 10 minutes.

In a separate small bowl, whisk flour and milk until smooth. Quickly whisk the milk mixture into the soup and continue to cook over medium heat for about 4 minutes, until the soup begins to thicken. Be sure to stir the soup often so the soup doesn't burn on the bottom of the pot.

Microwave the cream cheese until it is soft. Add the cream cheese to the soup by the tablespoon. Let the cream cheese melt some more in the soup and then whisk the cream cheese into the soup until it is combine and leaves no lumps.

Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Easy and Creamy Corn Chowder

Creamy Corn Chowder Recipe by Our Best Bites 

• 2 Tbsp. butter 
• 1/4 c. all-purpose flour 
• 1 c. water 
• 2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably) 
• 2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base 
• 1/2 lb. bacon (optional) 
• 1 small onion, minced 
• 2 red potatoes, diced into small cubes 
• 2-3 cloves garlic, minced 
• 1 can corn, drained or about 1 1/2 C frozen fresh corn
• Salt and pepper to taste 
• A few dashes of hot sauce (like Tabasco or Cholula) 

Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don’t have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it. Ladle into bowls and sprinkle with extra bacon and/or cheese if you want. Because, you know, if there’s anything a perfectly healthy bowl of soup (it’s only 3 Weight Watchers points!) needs, it’s some extra bacon and cheese! Serves 6-8.

Beef and Broccoli

How is it possible that we haven't added a recipe for Beef and Broccoli on here yet?  We love beef and broccoli, and the recipe I use is from the "Essential Mormon Celebrations" cookbook by Julie Badger Jensen.  A basic, easy, delicious version of restaurant Beef and Broccoli.  We love this meal!

 
Ingredients:

• 1 pound top round beef steak
• 1/4 c. soy sauce
• 2 T. sugar
• 1/4 c. white grape juice or apple juice
• 2 T. cornstarch
• 1 c. water
• 2 C. fresh broccoli florets, stems removed
• 4 T. vegetable oil or olive oil, divided
• 2 cloves garlic, minced
• 2 tsp. sesame oil

Directions:

Cut beef into 2-inch strips; set aside.

Combine soy sauce, sugar, juice cornstarch and water in a small bowl.  Set aside. 

In a large skillet, stir-fry broccoli in 2 T. oil for about 5 minutes over medium heat.  Do not overcook.  Place  broccoli in another dish. 

Pour remaining oil in the same skillet and heat on medium-high heat.  Add beef steak and cook until well browned on all sides, about 10 minutes. 

Add garlic and cook until fragrant, not more than 1 minute. 

Pour soy sauce mixture over meat and cook until slightly thickened.

Stir in sesame oil. Remove from heat. 

Stir in broccoli. 

Serve over hot steamed rice.  Makes 8 servings.

The Perfect Taco Salad

With spring weather coming in, I've been craving good salads.  We made this bowl of deliciousness last night for company, and we all absolutely loved it.  In fact, Gerald has admitted this is his new favorite meal!

I found this recipe on the Pioneer Woman's website.  The woman is a food genius.  The only change I made was I added the black beans.  I recommend you click here for full instructions and photos.

 

Ingredients

DRESSING 

• ¾ cups Ranch Dressing (bottled Is Fine) 
• ¼ cups Salsa (as Spicy As You'd Like) 
• 3 Tablespoons Finely Minced Cilantro 

CHICKEN

• 2 whole Boneless, Skinless Chicken Breasts 
• 2 Tablespoons Seasoning (Taco Seasoning, Or Your Own Mix) 
• ¼ cups Vegetable Oil 
• 2 Tablespoons Butter (I omitted the butter, and just used oil.)

SALAD

• 1 head Green Leaf Lettuce (1 Large Head Or Two Regular Heads), Shredded Thin 
• 3 whole Roma Tomatoes, Diced 
• ½ cups Grated Pepper Jack Cheese 
• 2 ears Corn, Shucked (I used frozen instead.)
• 2 whole Avocados, Diced 
• 3 whole Green Onions, Sliced 
• 1 can black beans, drained and rinsed 
• ½ cups Cilantro Leaves 
• Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly 

Directions:

First, make the dressing by combining all three ingredients in a bowl and stirring together. Cover and refrigerate. This takes like 1 minute.  :) 

Next, make the chicken: Generously season both sides of the breasts. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes.

Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn.  If frozen, saute in the skillet until warm.  If using ears of corn, grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside.

To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, black beans, cilantro, crushed chips, and chicken on a big platter. Drizzle the dressing all over the top, serving part on the side if you’d like. Serve it in individual bowls.

Blueberry Zucchini Bread

Blueberry Zucchini Bread

Ingredients:
3 eggs, lightly beaten
1 c. vegetable oil
3 t. vanilla
2 c. white sugar
¼ c. brown sugar
2 c. shredded zucchini
3 c. flour
1 t. salt
1 t. baking powder
¼ t. baking soda
1 T. cinnamon
⅛ t. nutmeg
1 pint blueberries

Beat eggs, oil, vanilla and sugars.  Beat in flour spices.  Fold in zucchini and berries.  Pour into greased loaf pans.  Bake at 350 degrees for *1 hour for 2 large loaves - 50 minutes for 4 small loaves. Top with crumbly streusel topping for extra deliciousness.

Crumbly streusel topping:
⅔ c. flour
½ c. brown sugar
½ c. white sugar
1 t. cinnamon
½ c. chopped nuts
1 cube butter

*Note: I have now made this at extreme elevation changes and I'm here to tell you that effects the amount of time required to bake this bread. So it goes for at least an hour, but make sure to check with a toothpick just in case it needs to go longer! Like... WAY longer. Like 30 minutes longer or more. Trust me it was driving me a little crazy. Make sure to keep checking it.

Candied Carrots

I am getting tired of the same old ways I serve veggies at dinner.  We seem to alternate between green salad and frozen peas or corn.  The other night I was making stroganoff and muffins for a dinner, and had time to try something new for a vegetable side dish.  I found this recipe at allrecipes.com, and decided to give it a try.  It was a hit!  So easy, yummy, and my kids absolutely loved these.  We will definitely be making candied carrots often in the future!

"Sliced carrots are glazed in a buttery brown sugar sauce for a colorful, crowd-pleasing side dish."

Ingredients:

• 1 pound carrots, cut into 2 inch pieces (I used 1 lb. baby carrots - no cutting required!)
• 2 tablespoons butter, diced 
• 1/4 cup packed brown sugar 
• 1 pinch salt 
• 1 pinch ground black pepper 

Directions:

Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!  Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

Olive Garden's Salad

We made this salad for a dinner party, along with these Olive Garden breadsticks and this delicious spinach tomato tortellini.  Everyone raved about the food, and I thought the salad really was very close to the salad that Olive Garden serves, which I love!!

SALAD:

• 1 bag American Blend Salad (Dole works well) 
• 4-5 slices Red Onion 
• 4-6 Black Olives 
• 2-4 Pickled Pepperoncini or banana peppers
• ½ cup Croutons 
• 1 small Tomato sliced 
• Freshly grated Parmesan Cheese 

DRESSING:

• ½ cup Mayonnaise 
• ⅓ cup White Vinegar 
• 1 tsp. Vegetable Oil 
• 2 Tbsp. Corn Syrup 
• 2 Tbsp. Parmesan Cheese 
• 2 Tbsp. Romano Cheese 
• 1 clove garlic minced 
• ½ tsp. Italian Seasoning 
• ½ tsp. Parsley Flakes 
• 1 Tbsp. Lemon Juice 
• Sugar (optional)

Instructions

Chill a glass salad bowl in the freezer for at least 30 minutes.  While it's chilling, make the dressing first.  Mix all ingredients in a blender until well mixed (approximately 30 seconds). If this is a little to tart for your own personal tastes please add a little extra sugar. Chill in the refrigerator for at least 30 minutes.

Place the bag of salad in bowl. Place on top of the lettuce – red onion, black olives, pepperoncini or banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like. Add plenty of Salad Dressing on top.  Enjoy!

Baked Steak Fries

So, as promised, I am here to report that I tried the steak fries last night with our sloppy joes, and they were really yummy!  This recipe is quick and easy and a real crowd pleaser.  Blake gobbled these up, Katelee liked them, too, and even the adorable little two-year-old we were babysitting asked for more.  And Gerald and I thought they were super tasty as well!

 

Ingredients:

• 4 medium Russet potatoes, washed
• 2 Tbsp. olive oil
• 1/2 tsp. cumin
• 1 tsp. chili powder (I was worried this would make them too spicy, but they really weren't.)
• 1 tsp. Kosher salt
• 1/2 tsp. freshly ground black pepper

 

Wash potatoes well.  Cut potatoes into 8 wedges each. Mix the seasonings in a bowl.  Add the oil and mix well.  Add potato wedges to seasonings and toss to coat. Lightly crumple some aluminum foil and place on a baking sheet. (This crumpling tip is a GREAT one - your fries won't stick and will be more evenly baked - genius!) Spray with cooking spray and then arrange potato wedges on foil. This makes cleanup easy because your potatoes won’t stick and it will also ensures they’re cooked evenly.  Bake at 400 for about 40 minutes. Serve with ketchup, fry sauce, Ranch dressing, honey mustard…the sky’s the limit here!

 

Spinach Tomato Tortellini

Believe it or not, this time this is not a Grandma Klingler recipe.  Before you get all disappointed, however, this meal comes HIGHLY recommended to me from two of my friends who happen to be amazing cooks.  I can't wait to try it!  The recipe is from All Recipes, and here is the link in case you want to view the picture and/or comments.

Ingredients

• 1 (16 ounce) package cheese tortellini 
• 1 (14.5 ounce) can diced tomatoes with garlic and onion 
• 1 cup chopped fresh spinach 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1 1/2 teaspoons dried basil 
• 1 teaspoon minced garlic 
• 2 tablespoons all-purpose flour 
• 3/4 cup milk 
• 3/4 cup heavy cream 
• 1/4 cup grated Parmesan cheese 

Directions

Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

OH. MY. YUMMINESS.

Chicken and Apples Salad with Honey-Lime Dressing

Another great salad from Grandma Klingler!

Chicken and Apple salad
 

• 2 lbs. Chicken tenders                 
• 1 (7 oz.) round Gouda cheese (I have also used Mozzarella)     
• 1/2 c. celery diced          
• 1/2 c. seedless grapes, halved  
• 2 tart apples, cored and cubed    
• 1 (8 oz.) bowtie pasta, cooked and cooled                              
• 1 can pineapple tidbits    
• 2/3 c sliced almonds

Honey-Lime Dressing

• 1 c. Mayonnaise      
• 1/4 c. sour cream        
• 3 Tbs. lime juice      
• 3 Tbs. honey   
• 1 Tbs. popy seeds

Combine all ingredients. Stir in honey-lime dressing. Garnish with lemon twists and avocado slices.  (Note: for best results add dressing just before serving.)

Outback Wedge Salad

Grandma says, "This is one of my favorite salads! I haven't made it yet, but looked up the recipe after going to dinner at "Out Back"  last week."


For the Blue Cheese Dressing 

• 1/2 cup mayonnaise 
• 1/2 cup sour cream 
• 1/2 cup buttermilk 
• 1 tablespoon white wine vinegar 
• 2 teaspoons Worcestershire sauce 
• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 1 teaspoon dry mustard 
• 1 teaspoon black pepper 
• 1/2 teaspoon salt 
• 2 teaspoons sugar 
• 6 ounces crumbled blue cheese 

In a large bowl, combine mayonnaise, sour cream, and buttermilk. Mix well. Next, thoroughly mix in the remainder of the ingredients. Afterwards, refrigerate the dressing for up to 24 hours before serving for best flavor.

For the Salad 

• 1 head iceberg lettuce, cut into 4 equal wedges 
• 1 cup grape tomatoes, halved (blah, yuck...left these out :) Ha ha!  Really, grandma?  Grape tomatoes are delicious! ;)
• 1/2 cup chopped red onion 
• 8 slices bacon, cooked and crumbled 
• 1/2 cup balsamic vinegar 
• 6 ounces crumbled blue cheese 
• Black pepper to taste 

First, you need to cook the balsamic vinegar into a glaze. Heat the balsamic vinegar in a saucepan on medium heat. Cook until reduced by half, then remove from heat and allow to cool. Meanwhile, place the iceberg lettuce wedge on a serving dish. Then liberally pour blue cheese dressing over top of wedges. Next, top with halved tomatoes, chopped onion, crumbled blue cheese, and crumbled bacon. Drizzle a little of the balsamic glaze on top of the wedge, and sprinkle with black pepper. Eat immediately or it will go soggy!
 
Grandma's Note *Another of my favorite salads was served at Taylor's Christmas Bridal Shower in St. George and when I asked for the recipe her aunt told me where to find this great cookbook at Thi Pans. It has lots of wonderful recipes. "The Gathering of Friends" Volume One by Michele Huxtable & Alyse Christensen.  That is where this recipe comes from.

Creamy Mashed Potatoes

The Pioneer Woman is a genius, I tell you. We made her version of mashed potatoes a few years back, with her magical ingredient - cream cheese! - and find these are the best mashed potatoes EVER. You must try! :)

• 5 pounds Russet Or Yukon Gold Potatoes
• ¾ cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• ½ cups (to 3/4 Cups) Half-and-Half
• ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
• ½ teaspoons (to 1 Teaspoon) Black Pepper

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Sweet Potatoes

With Thanksgiving around the corner, I've decided to post the recipes that have become my absolutely must-haves at the Thanksgiving table. This recipe for sweet potatoes comes from the Pioneer Woman, and this recipe is solely responsible for turning me from a sweet potato hater to a sweet potato lover! Because how can you hate anything prepared like this? Oh, yummy!

Ingredients

4 whole Medium Sweet Potatoes
1 cup Sugar
1 cup Milk
2 whole Eggs
1 teaspoon Vanilla Extract
1 teaspoon Salt
1 cup Brown Sugar
1 cup Pecans
½ cups Flour
¾ sticks Butter

Preparation Instructions

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

Strawberry Spinach Salad

This is one of my very favorite summer (or spring!) salads.

1 bunch spinach, rinsed

10 large strawberries, sliced

1/2 c. white sugar

1 tsp. salt

1/3 c. white wine vinegar

1 c. vegetable oil

1 T. poppy seeds

In a large bowl, combine the spinach and strawberries. In a blender or food processor, combine the sugar, salt, vinegar, oil and blend until smooth. Stir in poppy seeds. Pour enough for salad to coat and toss together well.

Melissa's Tasty Tossed Salad

I made this salad the other night for a ward party, and it was really good!

2 c. iceberg lettuce
1 c. fresh cauliflower
1 c. fresh broccoli florets
1 c. shredded carrots
1/3 c. chopped red onion
6 bacon strips, cooked and crumbled
1 c. shredded cheddar cheese

Dressing
3/4 c. mayo
3 T. sugar
2 T. lemon juice

In a large bowl, combine everything but dressing. Combine the mayo, sugar and lemon juice in a separate container. When ready to serve, pour dressing over the salad and toss to coat. Serves 6.

How to Cook Asaparagus

We love asparagus at our house!

2 lbs. fresh asparagus
butter
salt

Trim woody ends from asparagus and discard. Cook asparagus in a large pot of boiling, salted water until crisp-tender, about 3 minutes. Drain. Rinse asparagus under cold water. Drain well. Butter and salt to taste.