FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: less than 5 min prep, 10 minutes to cook MAKES: roughly 6 bundles
Here’s an incredibly simple recipe with only two main ingredients—bacon and asparagus. Besides garlic, I love cooking with bacon. It’s a natural salt. It intensifies the flavor of any dish, and the smell of it is so addicting. This is one dish that makes me happy. It’s as simple as it sounds. Use fairly thin stalks of asparagus, bundle several of them together, wrap with a piece of bacon and pan sear on the stove top. The saltiness from the bacon flavors the asparagus. No need to add any salt. Maybe a touch of cracked black pepper at the end. Enjoy the simplicity of this dish!
1 bundle of asparagus
3 strips of bacon, cut in half
salt + pepper to taste
drizzle of vegetable oil
1. Prep the asparagus. Rinse the asparagus and pat completely dry. Bend the bottom part of the asparagus at the natural break. Typically the ends of the asparagus are very woody and hard to eat. You’ll want to discard it. Depending how many asparagus you get in a bundle, divide them evenly. No more than 5 so that it’s easy to wrap the bacon and cook.
2. Wrap the bacon around the asparagus. Take a piece of uncooked bacon and wrap the asparagus. Be sure to wrap the asparagus fairly tight so that it doesn’t fall apart while cooking.
Look at these beautifully wrapped asparagus!
3. Cook the bacon wrapped asparagus. Heat a nonstick skillet at medium temperature. Add a drizzle of vegetable oil. When the oil gets hot, place the asparagus seam side down so that the bacon doesn’t unravel. Bacon should sizzle. Cook the bacon as you would normally do. Be sure to keep an eye on them, turning them occasionally to cook all sides. Remove once bacon is cooked. Takes roughly 10 minutes. Season with a touch of pepper.
FROM THE KITCHEN OF: Smitten Kitchen (with minor changes)
TOTAL TIME: less than 5 min prep, 15 minutes to bake MAKES: 4 servings
If you haven’t noticed yet, I love garlic. There’s something about garlic that makes every side, entree, sauce and marinade just shine. Truthfully, there’s absolutely nothing about garlic that I dislike. I even like how bad it makes my breathe smell. I frankly don’t care. If you don’t like garlic, learn to love it! So, here’s another tribute to garlic married with butter, capers and olive oil tossed with mushrooms, another favorite of mine. The creminis get roasted in the oven with these flavorful ingredients creating a decadent sauce you can soak up with a crusty piece of bread. Thank you to Smitten Kitchen for a great recipe!
1 pound cremini mushrooms, sliced in half
2 Tbsp capers, rinsed & chopped
3 large garlic cloves, minced
heavy drizzle of olive oil
3 Tbsp unsalted butter
salt + pepper to taste
1. Prep the ingredients. If mushrooms are fairly large, slice in half and place in a baking dish. Mince the capers and garlic on a cutting board.
2. Combine ingredients all together. Add the chopped capers, garlic, olive oil, salt and pepper to the mushrooms. Mix well until all mushrooms are coated nicely with all the flavors. Top the mushrooms with diced butter. Spread evenly over the mushrooms.
Happy Memorial Day, PTT readers! I’ve put together several must have items essential for a cookout to celebrate Memorial Day with your closest friends and family. I found some items on the relatively inexpensive side such as the plant pot from Ikea. It’s a steal at only $5.99 each. Buy three to spread across the picnic table and include some beautiful red dahlias. Also at Ikea, were these beautiful french-inspired Bistro chairs at only $15.99. Oh, that’s a bargain because a real deal vintage bistro chair can cost hundreds of dollars. Oh, I’ve checked. Another cheap item to dress up the picnic table is using jute or burlap that can be found at any fabric shop. Create a runner to be placed along the middle of the table.
And what’s a cookout without beverages served out of mason jars? These mason jar mugs are available at Pottery Barn at $24 for 6. I also love the Lotus dinnerware from Anthropologie. They look very rustic, something I would bring if I was going camping. Ideal for a cookout. Lets not forget about these adorable screen printed organic napkins from ohlittlerabbit on Etsy. They have so many designs to choose from. It’s hard to decide on just one. Happy Memorial Day!
1: Plant Pot from Ikea 2: Mason Jar Mug from Pottery Barn
3. Lotus Dinnerware from Anthropologie 4: Red Dahlia flowers found at your local florist
5: Screen Printed Organic Napkins from ohlittlerabbit
6: Burlap or Natural Jute from Save on Crafts 7. Folding Chair from Ikea $15
FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: less than 5 min to make the marinade, 1 hr to marinade the pork chops and less than 10 min to grill MAKES: 4-6 pork chops
It’s officially grilling season (insert huge smile). I absolutely love grilling. It’s just another way to give food a different taste. So, if you haven’t done so already, uncover the grill and clean it out before Memorial Day weekend. It’s time to start grilling!
Are you tired of grilling the same old, same old? Well, I’ve got something a little different for a Memorial Day cookout. Pork chops marinated with garlic, olive oil, lemon and rosemary. Ah-mazing! I find pork chops to be a little bland, very similar to chicken. The key is to create a tasty marinade. Garlic and rosemary are both very strong flavors, so it creates a big impact on a tasteless pork chop. When you grill the pork chops, the bits and pieces of garlic and rosemary get nice and toasted. Oh man, you’ll love it. So, try something a little different this Memorial Day or add this to the menu. Your guests will be happy you did.
2 tablespoons of chopped rosemary
2 tablespoons of chopped garlic
3 tablespoons of lemon juice
1/4 cup of olive oil
salt + pepper to taste
4-6 pork chops
1. Prepare the marinade. In a small bowl, combine the lemon juice, rosemary, garlic and olive oil.
2. Pour marinade over pork chops. Lay the pork chops in a shallow baking dish. Lightly salt and pepper each side. Pour the marinade over the pork chops coating all sides and rubbing it with your fingers. Let it sit for 1 hour at room temperature.
3. Grill the pork chops. I recommend grilling the pork chops on an outdoor grill, but if you must, the stove top works perfectly fine too. These pork chops were fairly thin, so it didn’t take to long to cook. Over the stove, heat the grill pan at medium high and add about 2 tablespoons of olive oil. Lay each pork chop on the grill pan. Be sure it sizzles indicating the pan is hot enough. Each side takes about 3-5 minutes to cook all the way through. Be sure to not overcook or else you’ll end up with a dry chop. It’ll take about the same time to cook these pork chops on an outdoor grill.
FROM THE KITCHEN OF: Food & Wine (with some minor changes)
TOTAL TIME: less than 10 minutes MAKES: 1/3 of a cup
I’ve never made an herb salsa before. I can now say that I am a true fan after making this recipe I found on Food & Wine. I absolutely love this herb salsa, and I’m excited to pass this recipe along to my readers. The saltiness from the capers and the freshness of the mint, parsley and basil gives this salsa a crisp taste. It’s so flavorful, but so light and refreshing at the same time. It’s really a simple salsa that’s easy to prepare by hand if you don’t have a food processor like me. If you do have one, fantastic. I’d use it. Just process the ingredients in the same steps as I’ve done it and drizzle in the olive oil to combine it all together. Use this salsa to top over a grilled pork chop, which I’ll showcase tomorrow on Pretty Tasty Things. Enjoy!
2 cloves of garlic
1 tablespoon of drained capers
1 tablespoon of Dijon mustard
1 tablespoon of white wine vinegar
1 cup of parsley
1/2 cup of fresh mint
1/2 cup of fresh basil
3 tablespoons of olive oil
1. Finely chop capers and garlic. On a cutting board, finely chop the drained capers and garlic together. Transfer to a small bowl.
2. Add white wine vinegar and mustard. Stir to combine.
3. Chop the fresh herbs. Take a handful of the parsley, and two small handfuls of the basil and mint leaves. Chop all together on a cutting board until very finely minced.