Asparagus with Lemon Rind and Rosemary

I grew up in the heart of the Midwest. I remember driving through the country to my Uncles farm and stopping in the ditch to pick huge bags of asparagus, which we would then have for dinner that night along with corn on the cob and usually, burgers. Asparagus and the heartland of America go hand in hand. What is funny is that we tend to make it in the most simplistic form; boiled or steamed with butter, salt and pepper. It's excellent and it's probably my favorite way to make it, however I am of course always interested in 'new' versions as well.

This recipe grabbed my interest because it used a number of my favorite herbs and foods for flavor; you have lemon, rosemary and garlic. Great on chicken, awesome on baby potatoes, it looks like a winner for asparagus as well!

Asparagus

1 pound asparagus
1 teaspoon olive oil
2 (2-inch) lemon rind strips
2 garlic cloves, chopped
1 (1-inch) rosemary sprig
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Snap off tough ends of asparagus.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add asparagus, rind, garlic, and rosemary; sauté 3 minutes or until asparagus is lightly browned. Add 1/2 cup water to pan; cook 5 minutes or until asparagus is crisp-tender and liquid almost evaporates. Discard rind and rosemary. Sprinkle asparagus with salt and pepper; toss well.

Lettuce, Craisin, Feta and sugared Almond Salad with Balsamic Vinaigrette

Yesterday morning I got this salad in my brain and it would not leave me alone. It called out to me (in my brain) to be made and I found myself mentally taking inventory of what I had in the refrigerator at home to throw something together.

It's the kind of salad you don't measure. You toss together the ingredients and add a balsamic vinaigrette and serve. Quick and simple - especially when you use a store bought dressing. I was craving this salad so strongly yesterday that when I realized the only ingredient I was missing was balsamic vinegar, I didn't want to take time to make it. Instead, stopping by the grocery store on the way home from work I bought 1 bottle of Balsamic Vinaigrette and of a Raspberry Vinaigrette and I mixed them 5 parts to 1 part as I wanted just a *hint* of sweet raspberry vinaigrette but I really was craving the tang of the Balsamic mixed with the feta.

You can use pecans for this - sweetened or unsweetened. I happened to have made those sugar-free sugared almonds a couple weeks ago (that I posted here on An American Housewife) and I simply crushed 1/2 cup of those with the end of a wooden rolling pin. They were an incredible addition but you can use pecans or walnuts - toasted or not. Up to you!

Play with the recipe and make it your own!

1 bag mixed lettuce, washed and ready (your favorite mix)
pecans or almonds - sugared, toasted or raw
craisins
feta cheese - crumbled
Balsamic Vinaigrette
and/or Raspberry Vinaigrette

Use about a handful of nuts, handful of craisins and as much feta as you prefer. Before serving, toss with the vinaigrette.

Mango Sorbet Cake - Quick and Simple but Oh So Elegant!

This is a recipe I found and added to my files about two or three years ago. It's light and cool and oh-so-pretty but it's so easy when you cheat and start with a boxed cake mix. You don't have to though! If you have a favorite white cake recipe, by all means make it and use it. If you are pressed for time or just don't 'do' homemade cakes, then count on Betty Crocker to save the day.

Mango Sorbet Cake

1 box white cake mix
water, oil and egg whites called for on cake mix box
1 pint (2 cups) mango sorbet, softened
1 pint (2 cups) strawberry sorbet, softened

1 1/2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon grated lime peel
2 tablespoons lime juice
Garnish, if desired
Lime peel twists
Fresh strawberries

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line with waxed paper; spray waxed paper.

In large bowl, make cake mix as directed on box, using water, oil and egg whites. Pour into pan. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.

Cut cake crosswise into 3 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm.

In large bowl, beat whipping cream, powdered sugar, grated peel and juice with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime peel and strawberries. To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices.

Back from Vacation and Ready to Go! Let's Start with a GIVEAWAY! FRUIT2o Contest!

Last night we arrived home from our annual family vacation at the beach and I'm ready to roll! Let's start with a contest! How would you like to win a pack of delicious Fruit2o flavored water!?

There's a better, tastier way for you and your family to get your full complement of water each day. Available in 6 full flavored varieties, Fruit₂O originals combine natural fruit flavor in crystal clear water without any sugar, carbs or calories.

If you win, you'll get 6 delectable blends of fruit flavors with several nutrients found in 2 servings of fruit in each bottle. A great new way to get the water and nutrients you need anywhere, anytime—all with 0 calories and the fabulous flavor of fruit you expect from Fruit₂O.

Choose from Cranberry Raspberry, Strawberry Kiwi, Peach Mango, Cherry Acai, Citrus or Blueberry Pomegranate.

Acquired by Sunny Delight in 2008, they are working with a marketing company, who is working with me to bring you this contest! All you have to do is comment below with your favorite flavor OR for those who don't want to leave their name/info below, just email me your favorite flavor of Fruit2o water and you'll be automatically entered to win!! You MUST list your favorite flavor and make sure I have a working email address to reach you by. Drawing held Tuesday, April 27th so hurry to win and spread the word through Twitter and Facebook that a whole PACKAGE of all the varieties of Fruit2o are being given away to one lucky winner tomorrow morning!

On Vacation!

Posting may be sporadic this week as time allows
Check back Monday, April 26th
Thank You!!!