I actually did 3 new recipes for the month of April! I am such an overachiever…
Earlier this month I had my first attempt at guacamole with some enchiladas (which I can’t count as a new recipe because I have made enchiladas once before). I even got to serve to more than just J– Allison joined as well! It was pretty good, a little strong with the cilantro and jalapenos, but J has already requested for me to make it again. Unfortunately, I am an idiot and accidentally deleted the pictures from this night so there is no photographic evidence. You’ll just have to trust the words of J, Allison, and I.
While I was trying to think of the next recipe for April I realized that I had only cooked with chicken or not meat at all. Like, pretty much, ever. So, I decided to try my hand at cooking pork chops. When I first went away to college pork chops were the first meal I requested when I got mom’s home cooked food again. They are also lean, so bonus points there. I asked the wonderful family I nanny for how they cooked pork chops and they told me a recipe with cream of mushroom soup. We also had a pound of asparagus from the farmer’s market that finally opened again, yayy!! J and I both loooove asparagus grilled in the summer but I wanted to try something else with those. I found this recipe for asparagus fries that we both agreed looked interesting.
First step was to brown both sides of these wonderful slabs of meat
After they had browned a few minutes on each side I put them in a pot with a can of cream of mushroom soup, 3/4 can of milk, and a bit of worcestershire sauce
I left them in here for about 45 minutes… Literally, that is it. And they tasted amazing. They weren’t dried out and the cream of mushroom with the worcestershire was a great combination. Thank you again Cory and Kelly!
These were really the star of the meal. J has said that they need to be come a staple in our “family”. I agree. They were unexpectedly really, really good. Start by cutting all of the asparagus in half. Oh, let me just interrupt quickly to show you the enormous asparagus J picked up at the farmer’s market–
wouldja look at the girth on that thing!
ahem.. anyways.. after you have cut up your asparagus then you’ll need some flour, egg whites, almond slices chopped up really small (seriously, they make the entire thing, you need the almonds) and panko bread crumbs. Refer to the actual recipe for exact measurements. We actually had so much asparagus that I ended up using more bread crumbs and almonds than the recipe called for.
You start by covering the asparagus in flour, but tapping off the excess.. you don’t want it to stick necessarily. Then, dip it in egg whites. Next you will roll it in the breadcrumb and almond mixture. Get them nice and covered. Lay the asparagus neatly in rows on a foil-covered cookie sheet.
This was not necessarily hard to do, it just took awhile. I think total it took me nearly 25 minutes to do them all. The recipe says to cook them for about 20 minutes but we kept them in there for a bit longer so that they were really golden.
That recipe also suggests to make 3 different dipping sauces but we just used blue cheese and it was amazing.
As J said after the meal, “I don’t think I can top that. I would have to do some serious research”. I think that this meal may be the first real success since I started doing 2 recipes/month in February. I am quite proud of myself.
Do you have any recipes that take an new twist on something else you love? please share!
(next post: my new bike! it just needs to be nice outside to take some good pictures of it…)