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Lemon Garlic Parmesan Asparagus

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lemon garlic parmesan asparagus

Lemon Garlic Parmesan Asparagus|This Is Why I’m Full

I love veggies, but it’s hard to find time to cook them sometimes, but with this Lemon Garlic Parmesan Asparagus I no longer have any excuse, this takes around 10-12 minutes to cook, and it’s so tasty I could eat it every day! Sometimes the Hubby has a hard time eating veggies, he isn’t the world’s biggest fan, but if I say the word Garlic he’s almost always down to eat a massive amount!
I like my Asparagus just the tiniest bit overcooked, I like it to be on the softer side, but the good news about this recipe is that you can cook it to whatever level of done-ness you like best!
Let us know what you think of our Lemon Garlic Parmesan Asparagus and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Lemon Garlic Parmesan Asparagus
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Servings Prep Time
2 -4 5 minutes
Cook Time
5 minutes
Servings Prep Time
2 -4 5 minutes
Cook Time
5 minutes
Lemon Garlic Parmesan Asparagus
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Servings Prep Time
2 -4 5 minutes
Cook Time
5 minutes
Servings Prep Time
2 -4 5 minutes
Cook Time
5 minutes
Ingredients
Servings: -4
Units:
Instructions
  1. Heat a large skillet over medium-high heat.
  2. Add olive oil to pan; swirl to coat.
  3. Add asparagus; cook 3 minutes or until crisp-tender.
  4. Add minced garlic and Parmesan; cook 1 minute, stirring occasionally.
  5. Remove from heat.
  6. Add lemon juice, pepper, and salt; toss to coat.
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Crock Pot Spinach Artichoke Dip

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spinach artichoke dip in a bread bowl2

Crock Pot Spinach Artichoke Dip | This Is Why I’m Full

We decided to make this Crock Pot Spinach Artichoke Dip around the time that my Hubby found a love for making bread. Yeah, my husband likes to make bread, I win the best husband ever award by a mile! Anyway, we were eating bread with every meal and I asked him if he had ever had homemade Spinach Artichoke Dip, and he said he had eaten it out at restaurants but never made it at home. So I came up with a simple recipe for this Crock Pot Spinach Artichoke Dip. He was especially excited that we were making it in the crock pot! (he loves crock pot meals because it means we don’t have to actively cook and that means I’m paying attention to him!) This recipe turned out so delicious that when I had a pot-luck at work a few weeks later I made it again and took it with me! I even talked the Hubby into making some bread to serve it in/with! Needless to say it was a huge hit and there weren’t any leftovers to take home! We will be posting the bread recipe soon, so keep an eye out!
Let us know what you think of our Crock Pot Spinach Artichoke Dip and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Crock Pot Spinach Artichoke Dip
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Servings Prep Time
8 -10 10 minutes
Cook Time
120 minutes
Servings Prep Time
8 -10 10 minutes
Cook Time
120 minutes
Crock Pot Spinach Artichoke Dip
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Servings Prep Time
8 -10 10 minutes
Cook Time
120 minutes
Servings Prep Time
8 -10 10 minutes
Cook Time
120 minutes
Ingredients
Servings: -10
Units:
Instructions
  1. Place artichoke hearts, spinach, sour cream, onion, garlic, milk, feta, and pepper into a slow cooker.
  2. Stir until well combined.
  3. Top with cream cheese.
  4. Cover and cook on low heat for 2 hours.
  5. Uncover and stir until cream cheese is well combined.
  6. Cover and cook on high heat for an additional 15 minutes.
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Crock Pot Spinach Artichoke Dip

Spring Rolls

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This spring roll recipe was surprisingly easy to make. I thought more effort and time went into making these little bite sized rolls of glory. I was wrong. Forty minutes total time to make these? Yes I’ll just make my own from now on. No need to drive 20 miles to the Chinese food restaurant that serves the best spring rolls, no I can make them myself and modify the filling to exactly what I want to eat today. I’m glad I found a recipe to make these!

Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Spring-rolls

 

Spring Rolls
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Servings Prep Time
6 -10 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 -10 20 minutes
Cook Time
20 minutes
Spring Rolls
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Servings Prep Time
6 -10 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 -10 20 minutes
Cook Time
20 minutes
Ingredients
Servings: -10
Units:
Instructions
  1. In a large bowl, combine the soy sauce, wine, pepper and cornstarch.
  2. Add in the chicken and mix well. Let marinate for 10 minutes (or up to overnight in the refrigerator).
  3. Heat a wok or large saute pan over high heat, when hot, swirl in just 1 tablespoon of the cooking oil. Stir fry the ground chicken until browned.
  4. Remove browned ground chicken from wok to a bowl and set aside.
  5. Wipe the wok clean and turn heat to medium.
  6. When just starting to get hot, swirl in the remaining cooking oil.
  7. Add in the green onion, garlic and ginger and cook for 30 seconds.
  8. Add in the carrots and cabbage.
  9. Stir well and turn the heat to medium-high, stir fry the vegetables for 2 minutes, or until the carrots have softened.
  10. Add the cooked chicken back into the wok, stir well.
  11. Add in the oyster sauce and toss again.
  12. Spread the mixture out on a baking sheet to let cool.
  13. Prop up the baking sheet on one end so that any liquid collects on the other side.
  14. When the mixture is cool, discard the liquid.
  15. In a small bowl, whisk together the cornstarch and water. This is your slurry.
  16. Open the egg roll wrapper package, cover with barely damp towel to prevent drying out.
  17. Add 1 tablespoon of filling to egg roll and roll up. Secure with cornstarch slurry.
  18. Keep rolled egg rolls covered with plastic wrap to prevent drying.
  19. When ready to fry, heat 1 1/2" of oil in a wok or deep, heavy skillet to 350F
  20. Carefully slide in the egg rolls, a few at a time, to the oil to fry.
  21. Turn the egg rolls occasionally to brown evenly and fry for about 3 minutes.
  22. Let cool on rack.
  23. Repeat with remaining.
  24. Enjoy!
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Creamy Avocado Garlic Pasta

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Creamy Avocado Garlic Pasta|This Is Why I’m Full

 My favorite thing about this Creamy Avocado Garlic Pasta is that it can be vegetarian or you can add any kind of meat or protein you like! I made The Perfect Chicken because as the name suggests it is perfect and it goes with almost anything! My fiancee and I disagree on only one thing when it comes to this dish, and that’s the amount of garlic. He thinks that there is no such thing as too much garlic, where I personally err more to the side of caution when it comes to garlic (garlic breath, yuck!) So use however much garlic you want, or in my fiancee’s case use however much garlic your lady wants!
Let us know what you think of our Creamy Avocado Garlic Pasta and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Creamy Avocado Garlic Pasta
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Servings
2 -3
Servings
2 -3
Creamy Avocado Garlic Pasta
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Servings
2 -3
Servings
2 -3
Ingredients
Servings: -3
Units:
Instructions
  1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
  2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
  3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately.
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