Loaded Baked Potato Rounds

I've saw the recipe for these potatoes on allrecipes.com and changed it up slightly.  We served these potatoes with BBQ ribs on the grill and everyone loved them.  Taste like potato skins but so much easier to make.  I will be making these again soon!

Yukon Gold Potatoes, cut into slices ( use one medium size potato per person)
Melted Butter
Salt and Pepper
Garlic Powder
Bacon, cooked and crumbled (slice of bacon per person)
Shredded Sharp Cheddar  Cheese
Chopped Green Onions
sour cream

Preheat oven to 400 degrees.
Brush both side of potato slices with butter, (lightly) sprinkle on salt, pepper and garlic powder.   Place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once.   When potatoes are ready, top with cheese, bacon and green onion; continue baking until the cheese has melted.  Serve with sour cream if desired.

Delicious Asparagus Penne

It's Spring, well, so they say as the weather so far hasn't been the best but Spring means asparagus is in season.  I love asparagus!  I found this recipe in the "Rachel Ray's Big Orange Book". It makes a great side dish when serving fish.   The recipe serves 6-8 but is easily halved.  Taste like Spring!

• salt (for pasta water)
  
• 1 lb thin asparagus, trimmed of ends
• 1 lb  penne
• 1 teaspoon extra virgin olive oil
• 1 tablespoon butter
• 2 large garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3/4 cup vegetable stock (or chicken broth)
  
• 3/4 cup half-and-half
• 2 tablespoons Dijon mustard
• 2 teaspoons grated lemon zest
• salt & black pepper
• 2 tablespoons fresh tarragon, finely chopped, a couple of sprigs (or use 2 teaspoon dried tarragon)
  
• 1 lemon, juice of
• grated parmigiano-reggiano cheese

1. Bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 3-4 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.
2. To a skillet placed over medium heat, add the EVOO and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in the stock, half and half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.  Serves 6-8                                                                                                                                                                

I LOVE Juicing!

I'm here to say I love to juice.  My husband and I started a  couple of months ago after I won this amazing food processor with a juice attachment from a giveaway on Katies Cucina blog.   Check out her blog as she has wonderful recipes and great giveaways!  I make juice almost everyday.   It makes us feel healthy and it taste good.  I've tried different combinations of fruits and vegetables and this is our favorite combo.  It has it all! 

Carrots, Apples, Orange, Banana, Beet, Kale and Celery

That amount of fruit/vegetables shown above makes three glass of juice.  I like to save one for an afternoon pick me up.  It really does give me energy and keeps me from having a snack before dinner.  Thanks Katie, we're really enjoying our prize!