Delicio Recipe List

This is another winning recipe from my friend Angie! Really easy to put together, and I love the combination of beef, asparagus, and mushrooms. 1 pound beef tenderloin roast, cubed 2 green onions, chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil 2 garlic cloves, minced 1 pound fresh asparagus, trimmed and cut into 2-inch pieces 1/2 pound sliced fresh mushrooms 1/4 cup butter, cubed 1 tablespoon soy sauce 1-1/2 teaspoons lemon juice Cooked rice In a wok or large skillet, stir-fry the beef, onion, and salt and pepper in oil for 3-5 minutes. Add garlic and cook 1 minute longer. Remove from the pan and keep warm. In the same pan, stir-fry asparagus and mushrooms in butter until asparagus is tender. Return beef mixture to the pan. Stir in soy sauce and lemon juice. Heat through. Serve with rice.

I know that casseroles like this are old fashioned and not particularly healthy because of the canned soups and the mayonnaise, but I made this on a nostalgic whim this past week, and I have to admit that I quite liked it. The asparagus, mushrooms, chicken and pasta worked well together. Very much comfort food. Also, I substituted fresh asparagus and fresh mushrooms for the canned versions, and that was a big plus. I don't know. It just hit the spot. 3 cups cooked and cubed or shredded chicken 2 cans cut green asparagus (I used fresh asparagus, which I steamed. Didn't really measure. At least the equivalent of two cans. Probably a bit more. Cut up into one-inch pieces) 1 can cream of chicken soup 1 can cream of mushroom soup 1 cup mayonnaise 1 can mushrooms, drained (again, I used fresh rather than canned. Probably about a cup and a half of sliced button mushrooms) 1 8-oz package egg noodles, cooked 1 cup shredded cheddar cheese 1/2 cup slivered or sliced almonds Combine first ...

I took this recipe that Tracy shared on her daily blog.  This works as a low carb recipe so I posted it here.  I don't particularly like Asparagus so I was thinking you could use fresh green beans from your garden this summer as a substitute! Hawaiian Asparagus 1 lb. asparagus, trimmed and cut in 1-inch diagonal slices 2 T. olive oil 1/4 c. beef broth 4 to 5 slices bacon, crisply cooked and cut into bite-size pieces pepper to taste 2 T. sesame seed, lightly toasted In a skillet over medium heat, cook asparagus in oil for 2 to 3 minutes.  Add beef broth; cover, reduce heat and simmer for 4 to 5 minutes, until asparagus is cooked to desired tenderness.  Stir in bacon, pepper and sesame seed.  Serves 4.

This recipe for roasted asparagus is only slightly different from a recipe I posted previously. In this case, there is no Parmesan cheese or black pepper, and the asparagus is cooked at a higher temperature. But I like both versions. This recipe comes from The Essential New York Times Cookbook . "You'll love the strategy in this recipe. By placing your oven rack on the highest shelf and roasting the asparagus on it with the oven cranked to 500 degrees, you get perfectly roasted sprouts--shocked with heat on the outside, moist as morning grass on the inside. 1 1/2 pounds asparagus 2 to 3 tablespoons olive oil Kosher salt 1. Move an oven rack to the highest shelf and heat the oven to 500 degrees. Wash the asparagus under cold running water. Cut away about 1 inch from the bottom of each spear. Place the asparagus in a single layer in a roasting pan and brush with the olive oil. Sprinkle with salt to taste, and shake the pan or roll the asparagus so the salt disperses. 2. Roast th...