How to grill a perfect pork tenderloin… every time!

On September 24, 2013December 8, 2013 By Barbara StroudIn FOOD, Recipe4 Comments

WOOT! WOOT! Confetti falls from the sky, the music is blaring… this is my 1,000th post on this blog! A daily post for nearly three years… I can’t believe I’ve made it this far! A big thank you to all of you who read it!

This was a thrilling find on FINECOOKING.COM! I like a sure thing… a recipe where the cooking time is fairly consistent… this has worked for EVERY pork tenderloin that we have grilled this summer. I guess if you had a large one or a tiny one, the results might vary a bit, but use a meat thermometer if you have one, and you’ll be fine!

I didn’t brine our pork tenderloin, I took a ziplock and micro planed a few cloves of garlic (or mince), poured in some olive oil (enough to coat the pork) and some pepper… mush it around and add the pork tenderloin. Seal the bag, move it around to get it nice and coated. [Note: something you might not know about me… I’m weird about meat… 1) it can only go on the bottom shelf in the fridge per dr. oz… so no meat drips (*GASP*) to prevent contamination of any other food 2) I put the sealed bag inside another bag (told ya… weird) 3) I put that bag inside a plastic container (see… weird! when that container comes out of the fridge it goes directly to the dishwasher… it does not pass GO, it does not collect $200… straight to the DW!)… I drive Fred crazy… enough said…]

Grill burners all on high… Fred puts the pork on at 400 degrees… temp continues to rise… or you can wait until it reaches a higher temp… either way yields great results!

Place the oiled pork tenderloin onto a hot grill and CLOSE THE LID. NO PEEKING!

Set timer for 7 MINUTES… yep, use a timer for each step, you don’t want to forget… because if you’re like me, you’ll have good intentions, you’ll keep your eye on the grill for 6 minutes and 50 seconds and then something will capture your attention and off you go… then you think to yourself… what’s burning?? Ugh, that would be dinner… that scenario hasn’t happened yet because I use a timer, but I guarantee you that it would… if I didn’t…

When timer goes off, FLIP the pork tenderloin… (note the action shot, thankyouverymuch!)… CLOSE THE LID! NO PEEKING.

Set the timer for 6 minutes! (Did I say no peeking?) – it’s really important that the grill is closed… so I wonder why I didn’t take a photo of that? Hmmm…

When the timer goes off… TURN THE GRILL OFF… DO NOT OPEN THE LID!!!

Set the timer for 5 minutes!

Then… just to be sure it’s done, insert an instant read thermometer (thickest part of the meat), it should read 145-150 degrees. If it doesn’t just close the lid and check on it in a few more minutes. Ours always has registered perfectly!

Then remove the pork from the grill, place a piece of foil over the top and let it rest for 5 minutes… it’s worked hard, it needs a break!

To recap this 7-6-5 method: Grill on high, place oiled pork tenderloin on grill, close lid – 7 minutes.

Flip to other side, close lid… 6 minutes

Turn grill off… (keep lid closed) 5 minutes

Take temp… let rest 5 minutes if it’s reached 145-150

From FineCooking.com (Use this link to see their entire recipe, I did not brine my, however, they show you how… I need to try it some time! This link also gives details for charcoal grills)

Season and grill

Rub the brined tenderloins all over with the glaze and then season with the pepper. Or, season to taste with another flavoring of your choice.

Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.

Put the pork on the hot grill grate. Close the lid and grill for 7 minutes.

Turn the pork over, close the lid, and grill for another 6 minutes.

Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.)

Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately, with the sauce of your choice.

It’s nice to have this recipe isn’t it? Pork tenderloin is a lean cut of meat, although it is considered “red meat” for those of you who limit your red meat intake… it goes great with little red potatoes, a salad, or rice and blackbeans… yum!

I was thrilled to find this recipe on FineCooking.com… woohoo! Happy to share my good finds with you!

F L A S H B A C K

O N E Y E A R A G O… Featured Artist… Frank Emrick!

T W O Y E A R S A G O… Stunning photography… Is this real?

Catch you back here tomorrow!

[recipe]: Black Beans and Saffron Rice!

On September 10, 2013December 13, 2013 By Barbara StroudIn FOOD, Recipe2 Comments

We try to plan a few meat free days throughout the week… this recipe for Black Beans and Saffron Rice is a perfect substitute for meat. High in protein and fiber it fills you up and keeps you full! With that being said… I also make this as a side dish to accompany a nice grilled pork tenderloin! It’s a great combination of flavors!

BLACK BEANS AND SAFFRON RICE

I N G R E D I E N T S

Mahatma Yellow Saffron Rice (or made from scratch… which is an upcoming post!)

1 container of Black Beans (my favorite brand is FIG, Food Is Good, they are so tasty! But any brand will do!)

1 onion, chopped

Little olive oil (1 Tablespoon or less)

Jalapeño’s (I buy the already diced in the jar, near the pickles at the grocery store) 1 Tablespoon, more or less to taste

D I R E C T I O N S

Cook rice according to package directions.

Drizzle a little olive oil in saucepan, sauté the chopped onion until soft.

Add a tablespoon (more or less depending upon how hot you like it) of chopped jalapeño , stir for a few seconds

Add container of Black Beans (I buy black beans that have water only or water and sea salt)

Bring to a simmer… add a little water if necessary, put a lid and leave it just cracked.

I cook about 15-20 minutes… test a few, are they wonderful? Or are they a little crunchy? If they aren’t done, let them cook a little longer…

Scoop some rice into a dish, top with the black beans.

Great with a salad… Too tasty!

Catch you back here tomorrow!

[recipe] – RHUBARB PIE! Ohhhh, best ever!

On September 3, 2013December 8, 2013 By Barbara StroudIn FOOD, Recipe2 Comments

Rhubarb. You either love it or you hate it. I happen to love it. Rhubarb makes the best pie ever. Some people mix it with strawberries… hmmmm, not me, I like it with just rhubarb. I’m funny that way…

Last month was my birthday, and my mother-in-law surprised me with a rhubarb pie, and it was delicious! I swore I was going to freeze some of it, but it was gone before I got around to doing it… Oops!

I was a weird kid… never wanted cake for my birthday, always wanted pie. So my mom would bake me a pie. I love a good pie! I showed you how to make an APPLE PIE on an earlier post… Easy as… you guessed it! Fruit pies are easy as pie to make. Sometimes they may be a bit juicy and make the bottom crust soggy, other times they won’t. Go with it, don’t worry about it, it’s good no matter how it ends up! My favorite are fruit pies (I refer to blueberry pie as ‘antioxidant pie’, hee… hmmm, sounding good right now!).

As I mentioned, I didn’t make the pie above… but I have made this pie before. I don’t usually put a lattice crust, just because it’s quicker to have a top crust and make a pretty design with a knife to let the steam escape. But if you have the time, the lattice really makes it pretty!

I use Pillsbury pie crust (red box in the refrigerator section of the grocery store). I never use any other. I’ve picked up a well known brand and it was horrible… that’s a lot of money down the drain if the crust is bad. So unless you know for a fact that the crust is good, either make one, or buy Pillsbury pie crust…

Here’s a video from the AllRecipes.com website, it shows how to make the “Fresh Rhubarb Pie” step by step…

Here is the link to the RHUBARB PIE recipe on the AllRecipe.com website, from that location you can click to print!

FRESH RHUBARB PIE (recipe by Carol via AllRecipes.com)

INGREDIENTS

4 cups cut rhubarb

1 1/3 cups sugar (recipe says 1 1/3-2 cups sugar… I’ve never needed more than 1 1/3 cups, and it could probably be lowered to 1 cup)

6 Tablespoons flour

1 Tablespoon butter

1 recipe pastry for 2 pie crusts (or Pillsbury pie crust in the red package located in the refrigerated section of your grocery store).

Preheat the oven to 450 degrees.

Open the pie crust package, it contains two crusts (follow directions on box).

Place one crust in the pie dish (roll it out if you need to). A regular pie dish works great, you don’t have to use a deep dish pie dish (like for an apple pie), although you can… I don’t have a regular pie dish, so I use a deep dish for everything…

Then mix up the filling… this takes a lot of skill… kidding! I said it’s easy as pie, right? Here’s what you do…

Combine the sugar and flour. Sprinkle 1/4 of it over the pastry in the pie plate. Then add the rhubarb to the pie dish, even it out with your hands. Sprinkle the remaining sugar/flour mixture over the rhubarb. Dot the rhubarb with small pieces of butter. Cover with a top crust and seal. Cut a few small vents in the center of the crust to allow steam to escape.

Place pie dish on cookie sheet and put in the oven. Bake at 450 for 15 MINUTES. Then REDUCE OVEN TEMPERATURE to 350 degrees, and continue to bake for 40-45 minutes.

This pie is fabulous warm or cold. It’s best served with vanilla ice cream!

Let me know how you like it! I’ve had this recipe since 2008… my dad found it online… good going dad!

Catch you back here tomorrow!

[featured product]: everyone needs this! makes a great gift as well!

On August 27, 2013August 27, 2013 By Barbara StroudIn FOOD, HOMELeave a comment

[featured product] is something that I really like… in this case its something that is so useful, cuts down on foil and plastic in landfills and is a treat to the eye… whatever could it be??

One of the gifts I received for my birthday from my mom and dad were a few of these Charles Viancin silicon lids. I was thrilled! They know I LOVE THIS STUFF! I’ve had my eye on silicone lids for a while, but haven’t bought any… Why am I so excited about silicone lids you wonder? NO PLASTIC WRAP (can you imagine?) or FOIL to cover bowls with! Sweet! Everyone loves dealing with plastic wrap, right? Ugh. And foil… the price keeps going up like crazy (what’s up with that??)…

As you can see these silicone lids are good for many reasons, they’re BPA free, the may you eco friendly but reducing waste, they seal tightly, I tried it on a cereal bowl (the small size, 6″), I just set it on top, and I could pick the bowl up by the center stem that sticks up…. the suction is unbelievable. To get it off, set it down, and lift it off… comes off easier than you can imagine. The lid creates an airtight/waterproof seal keeping your food fresh! You can even use it while cooking to retain steam… you can use it in the dishwasher and the microwave!

As you can see they make all sizes, even small lids for glasses, stoppers for wine bottles (how cool is that?), cutting boards, etc. All different flower patterns, and I saw on their Facebook page that they have a snowflake design coming out soon for the holidays! Check out their STORE LOCATOR to see where you can purchase them near you… if there isn’t a place, you can find them on Amazon.com!

I love smart things! Catch you back here tomorrow!

F L A S H B A C K

O N E Y E A R A G O… Featured Artist… William Berra!

T W O Y E A R S A G O… Sullivan’s Island Home Tour, Day 1!

All images via Charles Viancin

A double yolker… should I go buy a lottery ticket?

On August 20, 2013December 21, 2013 By Barbara StroudIn FOOD, THOUGHTSLeave a comment

In my 50+ years I have yet to see a double yolked egg… until the other day! I was making scrambled eggs with spinach and cheese (an all time favorite)… I tossed the eggs in the pan (I scramble them in the pan)… and out of one of the eggs a double yolk appeared! I think it might be time to go buy a lottery ticket, ha ha… weird, eh? I read that a woman in the UK bought a half dozen eggs and every one was a double yolker! Interesting, huh??

Catch you back here tomorrow!

F L A S H B A C K

O N E Y E A R A G O… The art of the Staycation…

T W O Y E A R S A G O… The wildlife around here is going to do me in!

Recipe: Cranberry & Nut Israeli Couscous Salad

On August 13, 2013December 8, 2013 By Barbara StroudIn FOOD, Recipe1 Comment

I found this recipe while searching for a couscous recipe that had cranberries and nuts in it, I had an idea what to use for dressing, but ran across this recipe on Epicurious – it used spices that I definitely would not have used, but am so glad that I did. This recipe is one that was apparently created at Whole Foods. I checked their site for the recipe, but it wasn’t there. I did find it on Epicurious. This is a great side dish/salad that goes well with pretty much everything! It can be served warm or cold. This is a quick and easy recipe that will put a smile on your face! I added fresh orange wedges to it, and that makes all the difference, it takes it from a really good recipe to a blow your mind recipe. Yep, just with a few oranges!

Note: This recipe calls for Israeli couscous. I always thought of couscous as the tiny grain like pasta, which I never cared for, but after reading about it on Cookthink.com I saw that it was entirely diffferent. It’s puffier, this is what it looks like (the other couscous looks a bit like sand)…

This is the description from Cookthink.com:

Like couscous, so-called Israeli couscous are small, round, pasta-like granules made from semolina and wheat flour.

While the Israeli company Osem claims to have “invented” Israeli couscous in the 1950s, it is simply a marketing term for what was known previously as North African berkukes or Palestinian matfoul and popular in Jordan, Syria and Lebanon.

Unlike familiar small, yellow semolina-based North African couscous, Israeli couscous (which is sometimes called pearl couscous) is twice as big and is toasted rather than dried. This gives it a nutty flavor and a sturdy composition that gives it a chewy bite and makes it stand up to sauce.

Israeli couscous can be used in salads, soups or as a base for chicken or fish. It works well when prepared like a rice pilaf.

Here’s the recipe – Click to print this recipe from Epicurious

israeli couscous with cranberries and pecans

ingredients

Salad:
2 cups Israeli couscous, uncooked
1 cup dried cranberries
1 cup toasted pecans, quartered
2 scallions, minced
Dressing:
3 tbsp canola oil (I used olive oil)
1.5 tbsp champagne vinegar (I used white wine vinegar)
1 orange, zest
1/2 orange, juiced
1/2 tsp turmeric
1/2 tsp dried thyme
1/2 tsp dried tarragon
Salt and pepper to taste

NOTE: I added 2 1/2 oranges, cut into wedges (the other half is juiced in the above steps) – this made the recipe over the top good!

preparation

Bring a pot of salted water to a boil, and add the couscous. When it’s done (roughly 8-10 mins, or when it’s al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans, and make the dressing.

In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.

In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.

Serve immediately, or chill in the fridge for a few hours to blend the flavors.

This is what I did:

Set out ingredients…

Toast nuts in a dry non stick pan just until they start to turn a light brown and you can begin to smell them; beware, this step can go from good to bad quickly, so get the pan off the stove once you start to smell them roasting.

Zest your orange (not the white part) – In a bowl mix the olive oil, vinegar, fresh squeezed orange juice, zest and spices…

Cut oranges into wedges or smaller pieces, however you like it… this will add a nice sweet burst of flavor- I don’t think you can have too many!

After you cook the couscous in boiling water, as you would pasta (I did mine 6 minutes and it was perfect), drain it and put it into a bowl. Then, chop your green onions…

Pour the dressing over the cooked couscous – oooowie, smells good, doesn’t it?

Add the dried cranberries and orange segments…

Add the green onions that you chopped a few minutes ago…

Then add the toasted nuts…

Now you would think that I would put a serving in a pretty little dish and take a photo… but did I? Nope… I was hungry and I totally missed this step! It would have been pretty too! We had grilled chicken, couscous and sautéed spinach – close your eyes a picture it… on a pretty plate… smell the wonderful combination of orange, roasted nuts, mmmmm… you know you want it… now go get busy! ENJOY!

Catch you back here tomorrow!

My post from a year ago… Featured Artist… Camille Przewodek!

My post from two years ago… Hootie and the Blowfish Concert…

Do you remember Orange Julius? Here’s the recipe!

On August 6, 2013June 18, 2023 By Barbara StroudIn FOOD, Recipe, THOUGHTS1 Comment

Who remembers the Orange Julius drink? Do you remember that wonderful orange flavored iced drink? I remember certain things about my childhood… like when my dad would go to Sears and look at tools… as a little girl… I can still remember the tiles on the floor at Sears in Macomb Mall (St. Clair Shores, MI). A beigy colored tile… HOW do I remember that?

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YoBo Cantina Fresca – a delightful healthy Mexican restaurant – Charleston, SC

On July 23, 2013December 17, 2013 By Barbara StroudIn FOOD1 Comment

Recently a great little Mexican restaurant opened up in South Windermere shopping center… it’s a short walk away, which is the ultimate in convenience! If you haven’t ventured to YoBo Cantina Fresca yet, peruse their menu, then head on over!

The interior is very cool too… dress however you like…

They’re a friendly group over there… we’ve tried several items on the menu. My favorite at the moment are the chicken tacos… Next I’m trying the fish tacos… also want to try the salad… great salsa’s that are really different, and oh so fresh!

Yobo uses fresh ingredients! {Image} — Yobo uses fresh ingredients!

Don’t miss their specials… Monday night all tacos are $2.50 starting at 4PM…

Wednesday is 1/2 priced bottle of wine night…

Catch you back here tomorrow!

All images from YoBo Cantina Fresca website or facebook page!

Interior image: Image: Bette Walker Photography – Image from YoBo Cantina Fresca’s Facebook page

And… the dining room is open… as Norah Jones sings “Come Away With Me”…

On July 21, 2013December 9, 2013 By Barbara StroudIn ART, FOOD, THOUGHTS, TRAVEL6 Comments

Dining Room at the Island Inn Monhegan, ME — Dining Room at the Island Inn
Monhegan, ME

Every time we hear Nora Jones sing, we think of the Island Inn on Monhegan Island, Maine. Every. Single. Time. One of us will say “the dining room is open”. One year, they played the same Nora Roberts CD, over and over. Not complaining. We rather enjoyed it. Matter-of-fact we looked forward to it the following year, and I’m guessing someone who worked each night couldn’t take it anymore! This dining room holds lots of special memories for us. We’ve met some wonderful people over the years. We’ve had wonderful breakfasts with some and long dinner’s with others. You know that comfortable interesting conversation that lasts long into the night? It’s rare to run into cool people like that. Monhegan, ME allows you to spend time with others because there isn’t a lot to distract you… no TV, radio, spotty cell coverage. All are blessings.

Special memories indeed! This photo was taken in 2008. The paintings in the dining room that year were by Alison Hill…

Catch you back here tomorrow!

Recipe: Fred’s Famous Banana Smoothie… I am hooked!

On July 9, 2013June 21, 2025 By Barbara StroudIn FOOD, HEALTH, Recipe4 Comments

TIS THE SEASON! It’s officially SMOOTHIE weather! When it turns hot and humid, relief is needed. This fabulous smoothie tastes great and cools you off quickly. After we walk, we usually come in and make a smoothie. This is my all time favorite, and when Fred is home he makes one each morning (in the summer). Here’s what he does… See updated (2025) version below…

The All Star Ingredients... — The All Star Ingredients… (See end for updated notes!)

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Fast & Healthy Summer Side Dish… Cucumbers in Greek Yogurt… my favorite!

On July 2, 2013December 17, 2013 By Barbara StroudIn FOOD, HEALTH, Recipe5 Comments

This isn’t as much of a “recipe” as it is an idea… This is my all time favorite when the cucumbers are local and oh so good… summer is when we like a lot of cold salads, boiled shrimp… keeps the house (and us!) cooler! I used to make this with low fat sour cream… then it hit me… USE GREEK YOGURT! We always have it, might as well use it! That way you feel GOOD about eating it! There are no feelings of guilt with this recipe…

Start off by chopping up a green onion (if you like them), or chive, minced onion, whatever makes you say WOOHOO! Then peel and cut the seeds out of a cucumber (this is for two people, for more, just double, triple, etc.).

Next… Put a spoonful of Greek yogurt into a serving dish… I scoop one big tablespoon (not measuring spoon)… and slice the cucumbers…

Then… add some cider vinegar (I use unfiltered, it’s supposed to be healthier). If you like vinegar add a big gulp, if you aren’t big on it, put a little gulp, if you can’t stand it then use lemon juice!

Now… stir together the green onion, greek yogurt and apple cider vinegar… lovely!

Toss in the slices of cucumber, and stir it gently, coating the cucumber pieces…

Then sprinkle with dill, and pepper if you like. One thing to mention… don’t make this too far ahead of time, it can get watery… I will make it and put it right back in the fridge while I finish dinner so that it stays cold. Take it out of the fridge, stir again and voila…

Dinner’s ready!

Catch you back here tomorrow!

No GMO, no poison, just fresh veggies… are these guys cool or what? Say hello to Sothel Farm!

On June 25, 2013December 17, 2013 By Barbara StroudIn FOOD, HOME, THOUGHTS5 Comments

Sothel Farm. Have you heard of it? It’s located in scenic Byrnes Down, right off the West Ashley Greenway. You may have noticed a few houses that made ample use of the unused space behind their homes. They planted a garden. Not any old garden. A community garden. You won’t see a little Farmer’s Market stand, with scales, calculators and a cash box. The vegetables are free. What?! I know… since when do you hear news like that?

Planting a garden on an easement… What a brilliant idea! Instead of looking at space that is unused and just sitting there, to make something of it that the community can learn from, get people active in is great. New friendships are forged. Kids see how cool a garden is, how it grows and then are excited to eat what comes of all that hard work! And hey, pulling weeds… it’s good for you!

A photo from Sothel Farms earlier days, wow, it’s like these guys know what they’re doing!

So thank you to those of you who put yourselves out there in the heat… tending these gardens, making them so prolific AND for sharing everything! I look forward to meeting you one day to say THANK YOU! I had a squash with my dinner one night, and a tomato on my salad. I’m telling you, it’s the little things in life that make you smile!

They seem like a fun bunch… this is how they describe the farm (very creative I might add):

Free & fun. Sothel Farm. Byrnes Down, USA.

Hee hee… who couldn’t love that?

Read more about the Sothel Farm (and see the many photos!) on their blog at http://sothelfarm.tumblr.com

It’s free. It’s fun and it is oh so entertaining! Check this out…

Sothel Farm as seen from the Greenway… no zoom… so you can see it’s way out of the way… I’m starting to think we should make the entire Greenway a garden!! How smart!

Here are a few other gardens planted in out of the way, unexpected places (easement)…

This one does not have a sign that says the veggies are free… so please don’t pick unless you ask first ;)

Talk about using every square inch!

I love this sign… creative! Pull a weed… that’s not too much to ask!

Two photos to show this garden… it’s pretty, it’s full of wonderfulness!

This garden has expanded the space accommodating even more fresh veggies! LOTS of hard work!

Catch you back here tomorrow!

Quick & Easy Recipe: Caprese Salad… Nothing could taste fresher!

On June 18, 2013December 20, 2013 By Barbara StroudIn FOOD, HEALTH, Recipe9 Comments

My basil plant is growing like a weed. It is absolutely gorgeous… I bought an heirloom tomato the other day and it smelled heavenly! My first thought… CAPRESE SALAD! I mean what could be any fresher tasting as well as quick and easy to throw together?

CAPRESE SALAD

Good tomato (or tomatoes)

Fresh mozzarella cheese (it’s in a ball, slice it into nice slices)

Fresh Basil (MUST. BE. FRESH!)

Olive Oil

Salt & Pepper

Find a good tomato (this one was rather large), and slice it (not too thin). You can lay a slice of tomato, then a slice of FRESH mozzarella cheese (if it’s not the softer fresh mozzarella the results will not be the same, I speak from experience!) and a basil leaf, or you can stack several basil leaves together, roll them up and snip them into small pieces (as I did, above). It tastes the same either way. Now drizzle the tomatoes and cheese with olive oil, and a light sprinkle of salt and pepper.

Note: I made this recipe ahead one day… popped it in the fridge… took it out when dinner was ready and the olive oil had congealed (eek), so if you make it ahead, just take it out of the fridge a few minutes before serving so the olive oil has a chance to come alive!

The other night we had boiled shrimp, corn on the cob, and this caprese salad… too good!

This is also fabulous on a good bakery baguette… nothing fresher, we used to get this at Dean & Deluca – oh, what memories!

Catch you back here tomorrow!

Have you made Roasted Asparagus? Too easy and way too good to be a veggie!

On June 12, 2013November 21, 2019 By Barbara StroudIn FOOD, Recipe8 Comments

Roasted Asparagus – Image: MyRecipes.com

Photo: Leigh Beisch; Styling: Merilee Bordin

I like asparagus. Actually I LOVE asparagus. Of all cooking methods, roasting is hands down the most flavorful cooking method. The taste is out of this world and it is so easy you won’t believe it!

Sometimes I sprinkle a little parmesan, sometimes I don’t. Same with the lemon. It works either way. It doesn’t need it, but it’s a nice twist. You can also just use however much asparagus you like (if you don’t need six servings), toss in olive oil, sprinkle with a little salt and pop in the oven!

Yield: Makes 6 servings

Recipe Credit

Roasted Asparagus

2 bunches asparagus (about 2 lbs.)
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup packed freshly shredded parmesan cheese
2 teaspoons fresh lemon juice

Preparation

1. Preheat oven to 475°. Hold the end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends.

2. Toss asparagus with olive oil, sprinkle with salt and pepper, and toss well. Arrange asparagus in an even layer in a shallow baking dish. Sprinkle with parmesan cheese and bake until asparagus is crisp-tender and cheese is browned, about 10 minutes. Sprinkle with lemon juice. Serve hot or warm.

Note: Nutritional analysis is per serving.

Nutritional Information/per serving

Calories: 84
Calories from fat: 49%
Protein: 7.6g
Fat: 4.6g
Saturated fat: 2.1g
Carbohydrate: 5g
Fiber: 1.2g
Sodium: 274mg
Cholesterol: 7.5mg

Catch you back here tomorrow!

Have YOU been to Red’s Eats?

On June 2, 2013May 24, 2013 By Barbara StroudIn FOOD10 Comments

This photo almost looks like it could have been taken a decade (or two) ago… some things never change, which is nice… Red’s Eats, a popular spot to get an assortment of food, known mainly for their lobster rolls (and cheap prices) this is one place that always has a line! They don’t have a website, but it looks like their hours are 11AM – 11PM MON-THURS and 11AM-12AM FRI, SAT & SUN. These people aren’t afraid to work hard!

I have yet to stand in line, we’re usually trying to get one place or another… or I’m just too hungry!

Have YOU been to Red’s??

Catch you back here tomorrow!