I know.. I know. You LOVE fresh asparagus, and I do, too! However, if there is no fresh asparagus to be found and you are craving the stuff, then canned will do in a pinch. My Mom was not known to prepare anything “green” when it came to vegetables. Growing up in the 50’s, I don’t think I ever tasted a good green bean, fresh asparagus, spinach, broccoli or brussel sprout until I was well past the age of 30. Don’t get me wrong. We had plenty of good food to eat in our home, but the green stuff wasn’t one of them..EXCEPT for Holidays and Mom would break down and make this…
1 or 2 cans of Asparagus (preferably tips), drained
1 can Cream of Mushroom Soup
3/4 Sleeve of Ritz Crackers, crushed
2 to 3 hard boiled eggs
Shredded Cheese, optional
In a 2 qt covered casserole dish, begin layering ingredients with the asparagus first, then soup, then sliced egg, then layer of crushed crackers, ending with the crackers last. Spread a layer of shredded cheese over the mixture and bake in a 350 degree oven for around 30 to 35 minutes until hot and bubbly.
**TESTED AND APPROVED BY BOYD STREET KITCHEN
Note: Other ideas to use canned asparagus would be to add to a fresh salad or drizzle with olive oil, Italian bread crumbs and Parmesan Cheese and bake til hot and bubbly.
This Curry Chicken Salad recipe is a little different in that the fruit used is not grapes but golden raisins. I first tasted this recipe when a friend brought me a bowl (thanks, Paul) and was so intrigued by the taste that I grabbed the recipe from The Kitchen..just love that show. It has become one of my favorites from foodnetwork.com. I have never been a lover of raisins, but this salad is so tasty and the texture of the raisins with the slight crunch of the celery, together with the hint of curry, will make you want to prepare this time and time again. Did I say easy? It is!! See the recipe below.
1/2 cup mayonnaise
1 tablespoon curry powder
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
1 cup shredded cooked chicken (we used a rotisserie chicken)
1/3 cup golden raisins
1 shallot, diced
1 stalk celery, thinly sliced
2 tablespoons chopped fresh cilantro
Add the mayonnaise, curry powder, lemon juice and some salt and pepper to a large bowl and stir to combine. Add the chicken, raisins, shallots and celery and mix gently. Serve immediately or refrigerate. Sprinkle with the chopped cilantro before serving.
*This recipe has been tested and approved by BOYD STREET KITCHEN.
Recipe courtesy of The Kitchen, foodnetwork.com
Had my mouth set for a good pork roast and when I found this easy Slow Cooker recipe for Balsamic Pork Roast, I knew I had to try it. Plus, I had purchased some 18 year old balsamic and peach flavored balsamic at the Kentucky Incredible Food Show a couple of weeks back and I wanted to try that, too! It was melt-in-your- mouth DELICIOUS!!
2 pound boneless pork shoulder roast (sirloin roast)
kosher salt, to taste
1/2 tsp garlic powder
½ teaspoon red pepper flakes
1/3 cup chicken or vegetable broth
1/3 cup balsamic vinegar (used half peach balsamic and half regular)
1 tablespoon Worcestershire sauce
1 tablespoon honey
Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth and vinegar and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low.
Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and put back into the slow cooker and ladle 1/2 cup sauce over the pork and keep warm until ready to eat.
COOK’S NOTE: I started my roast a little later in the day so I cooked mine on high for about 4 hours. Actually, I just shredded the roast right in the slow cooker (DO NOT OVERCOOK) and left it sitting in the cooking juices. YUM.. Looking foward to sandwiches and shredded pork tortillas rest of the week!
*This recipe is tested and approved by BOYD STREET KITCHEN.
My son found this recipe for Heroin Chicken on the internet. I guess the name comes from the fact that it is so good, it is addictive. I have made it twice and it is AWESOME. Coated with parmesan cheese and spices, the chicken has just the right amount of spice and is juicy and moist…low-carb, too. I use four thin chicken breasts but it is so good, you will wish you doubled the recipe!
4 pieces boneless skinless chicken breasts (also try with 24 chicken wings or with 1 lb flounder) (I use the thin chicken breasts)
2 cups grated parmesan cheese
3 tablespoons dried parsley
2 tablespoons dried oregano leaves
3 teaspoons paprika
1 teaspoon pepper
2/3 cup melted butter ( I just used one stick)
1. First, preheat the oven to 350°F.
2. Then combine the grated cheese and the seasonings. Line a shallow baking pan with foil. (Do not omit this step, or you’ll still be scrubbing the pan for days!).
3. Melt the butter in a shallow bowl or pan.
4. Dip each piece of chicken into the butter, and then into the seasoned cheese, coating well.
5. Arrange in the foil lined pan. Bake for 30-45 minutes at 350°F. Don’t overcook! With thin chicken breasts, I baked for 30 to 35 minutes.
*This is a tested and approved recipe by BOYD STREET KITCHEN.
I have made this Chicken and Dumpling Casserole many times and it always tastes like I have spent hours and hours to prepare. This is not the bisquick recipe which you see so often, but rather the dumplings are made with flour and milk and taste like the real thing! It is so delicious and your family will eat every morsel.
3-4 cups of cooked chicken ( I use a Rotisserie Chicken and don’t measure..it is approximately 3-4 cups)
Sprinkling of Sage
1/4 cup (1/2 stick) of unsalted butter
1 cup of self-rising flour (if you use AP Flour, add 1 1/4 t of baking powder and 1/8 t salt)*
1 cup of milk
2 cups of chicken stock/broth (low sodium is best)
1 can of Campbell’s original condensed cream of chicken soup
Preheat the oven to 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter. Sprinkle a litte sage on top. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir.
Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown. All ovens vary. Let casserole rest before serving.
*I have made this recipe numerous times with All Purpose flour and never added baking soda or additional salt.
**This recipe has been prepared and is recommended by BOYD STREET KITCHEN.
Adapted from recipe by DeepSouthDish.com
This Pumpkin Cream Cheese Sheet Cake is so moist and delicious, you will want to make it time and time again. It is not from a cake mix but from scratch and is so easy to make. This recipe has been tested and approved by BOYD STREET KITCHEN.
16 oz can pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, beaten
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
n a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.
This is the pan I used from Bed, Bath & Beyond. I LOVE this bakeware and it is made in the USA.
Cool the cake completely and then frost it with the cream cheese frosting. Here’s what you’ll need for the frosting:
Cream Cheese Frosting:
5 Tbs. butter, softened
3 oz cream cheese, softened
1 tsp. vanilla
1 3/4 cups powdered sugar
3-4 tsp. milk
chopped nuts for the top, if desired
Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency.
*Adapted from recipe of eatathomecooks.com
If you want a delicious and hearty, Bolognese Sauce to serve with your favorite pasta or low carb veggie, then look no further. This rich, meat-based sauce takes about 30 minutes to prepare and around 2 hours to cook and has been tested and approved by Boyd Street Kitchen. I substituted the crushed tomatoes for Tomato Puree since my family does not like chunks of tomato in sauce.
1/4 lb bacon
1 stick celery (finely chopped)
1 medium onion
1 large carrot, shredded
4 clove garlic, minced
4 Tbsp butter or margarine
3 Tbsp olive oil
1 lb lean ground beef
1/2-3/4 lb ground pork (I used 1 lb)
(1) 8 oz can beef consomme
1 c dry white wine (I used a sauvignon blanc)
(1) 28 oz can Italian style crushed tomatoes or 28 oz can of Tomato Puree plus 1/2 cup of water
1 tsp salt
1/2 tsp black pepper
1 to 1 1/2 tsp rubbed sage
1 Tbsp oregano
1/2 tsp red pepper flakes
1/4 tsp nutmeg
1 c milk. 2% or whole, not skim
1 lb pasta of choice
1. In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth
2. Add onion, celery, carrot, garlic, and bacon. Cook until onions are translucent (about 8 to 10 minutes)
3. Remove bacon and remove fat.
4. Chop lean portions of bacon in small pieces and return to pot.
5. Add Ground beef and ground Pork, and cook until meat loses red, raw color.
6. Raise heat and add wine and consomme.
7. Cook sauce until wine and consomme are mostly evaporated
8. Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg. Let cook for approximately 20 minutes. (Side note: If you use fresh Parmesan, and have a parmesan rind left over, you can add it to the sauce in place of the salt in this recipe. Add it in after you have added the tomatoes and it’s simmering, then remove before adding the milk. Makes the sauce extra delicious in my opinion.)
9. Add crushed tomatoes and bring to a boil. Once the mixture comes to a boil, return to simmer
10. Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking
11. About 5 to 10 minutes before serving, add milk. Sauce can now be served with pasta of your choice. Remaining sauce can be frozen up to 2 months.
Adapted from Amanda Hyatt recipe, Passion4Cooking, Amazing Bolognese, via Just A Pinch Recipes.
This sauce is so delicious and even better the next day! Since we are on a low-carb diet in our house, we served on cabbage sauteed in butter and tuscan broccoli. You can also serve on low-carb tortillas. Don’t forget the parmesan cheese!
Made this Taco Stew/ Soup for a large family birthday party yesterday and it was a big success. Only one small bowl was left to take home and enjoy the next day. This recipe is from Crockin Girls . I doubled the recipe for a large slow cooker except only added one can of the diced tomatoes. I also changed it up a little bit by adding just a little water and one large can of tomato sauce. It was still plenty thick and hearty. The toppings are important so make sure you have sour cream, shredded cheese and corn chips to go along with it!
- 1 Pound of Ground beef, browned and drained
- 15 Ounces of Pinto Beans, drained
- 15 Ounces of Ranch Style Beans, drained
- 10 Ounces of Rotel
- 14.5 Ounces of Diced Tomatoes (I used the ones with green chilies)
- 1 1/2 Cups of Corn
- 1 Package of Taco Seasoning
- 1 Package of Ranch Dressing Seasoning Mix
Brown and drain meat.
Combine all ingredients.
Cook on High for 4 hours or on Low for 6+ Hours.
■1 cup (2 sticks) butter, softened
■1 3/4 cups sugar
■2 large eggs, lightly beaten
■2 teaspoons vanilla extract
■2 cups all-purpose flour
■1/4 cup cocoa (unsweetened baking cocoa)
■1 teaspoon baking soda
■1 1/2 cups miniature marshmallows
■Coca-Cola Frosting (see recipe below)
■3/4 cups chopped pecans, toasted, for garnish
Stir in marshmallows. Pour batter into a greased and floured 13×9-inch pan. Bake at 350 degrees for 30 to 35 minutes. Remove from oven; cool 10 minutes. Pour Coca-Cola Frosting over warm cake..
1/2 cup butter
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box (16 ounces) confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans
To make frosting, combine butter, cocoa and Coca-Cola in a saucepan. Bring to a
boil and pour over confectioners’ sugar, blending well. Add vanilla extract and
pecans. Spread over hot cake. When cool, cut into squares and serve.
My friend just posted this recipe to Pinterest and I knew I had to post this to my recipe collection. The reviews are amazing! Cannot wait to make this MILLION DOLLAR SPAGHETTI compliments of Being Grown Up. (Hint: it has cream cheese, sour cream and cottage cheese!) Since this is a one dish meal, I call this a casserole!
Million Dollar Spaghetti Casserole
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
8 oz. of Noodles
Bag of Sharp Cheddar Cheese
Preheat oven to 350. Boil the noodles. Mix together the cream cheese, sour cream and cottage cheese in a mixer to th0roughly mixed together. Set aside. Brown hamburger meat in a skillet and drain. Add spaghetti sauce and mix together. Put a few slices of butter in bottom of a 9×13 casserole dish. Then layer half of the noodles in the bottom of the dish. Spread the cheese mixture over this layer. Then add the rest of the noodles on top of this with a few pats of butter.
Now pour the red sauce and meat on top and spread.
Bake for 30 minutes. Remove from oven and spread cheese on top and return to oven for another 15 minutes or until cheese is melted and bubbly.
YUM… ENJOY! 🙂