Asparagus Bundles

Asparagus Bundles

Asparagus BundlesAsparagus, Prosciutto & Honey-Dijon

Asparagus Bundles

I Bunch Asparagus
1 Package Prosciutto de Parma
3 T Dijon Mustard
1-2 T Honey
EVOO
Crushed Black Pepper

*Wash and Trim (snap) Asparagus. Mix Dijon and Honey together in a small bowl. Lay out 1 piece of Prosciutto. With a Pastry Brush, lightly coat one side of the Prosciutto (or simply spoon a small amount of HoneyMustard onto the Prosciutto and smear). Add Asparagus in a bunch at one end of the prosciutto and roll it up. (I used 7 asparagus per bundle). Place on Parchment Paper, drizzle with EVOO and Fresh Black Pepper. Bake 400° 10-15 minutes or until desired crispness.

Bundled Up and Heading for the Oven!!!

Bundled Up and Heading for the Oven!!!

The Asparagus is tender-crisp with the tops perfectly roasted.  Amazing combo with the crispy, salty Prosciutto and sweet and tangy Honey-Dijon.

The Asparagus is tender-crisp with the tops perfectly roasted. Amazing combo with the crispy, salty Prosciutto and sweet and tangy Honey-Dijon.

www.eatdrinkbe.com

@eatdrinkbeKari

Steak & Chard Rigatoni

Steak & Chard Rigatoni

Using Fresh Ingredients, I created a healthy, satisfying dinner

Using Fresh Ingredients, I created a healthy, satisfying dinner

This was a super easy dish, very satisfying, and delicious!  And it was great hot off the press, room temp, and I ate it cold the next day for leftovers.  YUMMY!!!!  In order to create a recipe, the best thing to do is to look and see what you have in your fridge/pantry that you need to use up!  This is what I found, and the result was wonderful!

Here are some of the Fresh Ingredients I had that I needed to use up!

Here are some of the Fresh Ingredients I had that I needed to use up!

First I wanted to make the Dressing.  I wasn’t in the mood for a heavy, hot pasta dish, so I decided to go with a light Balsamic Dressing.  It was AWESOME!!!!  Simple and delish.  Here’s how to do it:

First Mince 3 Shallots & 3 Cloves of Garlic.  Add S&P

First Mince Shallots & Garlic. Add S&P

Second, Add 5 T GOOD QUALITY Balsamic Vinegar, 3 T GOOD QUALITY EVOO, 2 T Dijon Mustard

Second, Add Balsamic Vinegar, EVOO & Dijon Mustard

Last, Add some Chopped Parsley and Torn Basil. Mix & Set Aside.

Last, Add some Chopped Parsley and Torn Basil.                Mix & Set Aside.

BALSAMIC DRESSING

3 shallots, minced

3 cloves garlic, minced

5 T Good Quality Balsamic Vinegar

3 T Good Quality EVOO

2 T Dijon Mustard

1-2 T Chopped Parsley

1 T Torn Basil

Mix and Set Aside!

INGREDIENTS I NEED TO USE

MORE INGREDIENTS I NEED TO USE

Get Fresh Ingredients Ready!

Get Fresh Ingredients Ready!

Tear Swiss Chard into medium-sized pieces.

Chop Green Onions & Chiffonade Basil.

Get Steak & Onion on Grill.  For the Steak I Karinaded it overnight.  For the Onion, I cut it up and added 1 tsp Balsamic Vinegar wrapped it up in foil and threw it on the grill.  Boil Rigatoni so pasta will be ready!  Be sure to add a  tad of EVOO and salt to your pasta water when it comes to a boil!

Balsamic Onion from Grill

Balsamic Onion from Grill

Grilled Steak with Karinade

Grilled Steak with Karinade

Fresh Tomatoes

Chopped Fresh Tomatoes

Now, get a BIG HUGE GINORMOUS BOWL!!!!!

Throw in a couple of handfuls (half) of the Swiss Chard and add a few T of the Balsamic Dressing from earlier.  Toss and Mix. Then, add half the drained hot pasta on top.  Next, layer the rest of the Swiss Chard then the remaining pasta on top.  This will make it easier to mix and combine!  Add the remainder of dressing on top!

It should now look something like this:

It should now look something like this.

Next add the Tomatoes & Onions.  Toss with Tongs to Combine!

Add Tomatoes & Onions

Add Tomatoes & Onions

Use Tongs to Toss!

Use Tongs to Toss!

Basil & Green Onions & Cheese

Add Basil & Green Onions & Cheese.  Toss.

And Voila, Dinner is Served!

Bon Appétit!

Bon Appétit!

Don't forget the Grilled Bread.  Makes a fantastic accompaniment!

Don’t forget the Grilled Bread. Makes a fantastic accompaniment!

eat.drink.be

@eatdrinkbeKari

Karinade

KARINADE

best.

marinade.

ever.

Amazing with PORK

Amazing with PORK

So, this one is for my wonderful brother, Rhett, who thinks that the name of this marinade is fantastic. Or ridiculous. Or fabulous…..or completely ridiculous. Mostly just ridiculous. (but i think deep down he secretly thinks it is absolutely fabulous!!!!)

INGREDIENTS:

Allegro Original Marinade
Worcestershire Sauce
Soy Sauce
Garlic (fresh if possible)
Horseradish
Dijon Mustard and/or Whole Grain Dijon Mustard
Crushed Red Pepper Flakes
Sea Salt
Coarse Ground Black Pepper
(Local Honey, Organic Honey or Agave if you want it a bit sweeter)
*Fresh Scallions (if I have them on hand)

 

Guess what….I don’t have measurements.  I did list them in order of largest quantity used.  I make more or less depending on the amount of food marinading and more/less of particular ingredients (i.e.. horseradish, garlic) depending on what protein I am using and what company I am entertaining.

 

Let’s say a basic recipe would be:

1/2 cup Allegro

1/3 cup Worcestershire Sauce

3 T Soy Sauce

5 Cloves Fresh Garlic

2 heaping T Horseradish

2 heaping T Dijon Mustard (or Grainy)

1/2 tsp Crushed Red Pepper Flakes

salt and pepper to taste

honey, agave  1-3 T optional

Scallions, greens and white

mix it all together and pour, or just toss in the ingredients as you go!

Simple as that!

*try and marinade overnight or at least 4 hours*

 

Marinade the chop at least a day ahead. Tender and delicious. Almost steak-like.

Marinade the chop at least a day ahead. Tender and delicious. Almost steak-like.

yummmmm…..STEAK…..

Delicious on Beef as well!

Delicious on Beef as well!

cuz sometimes you just have to cook inside

cuz sometimes you just have to cook inside in your Cast Iron❤️

Dinner Time!!!

Dinner Time

You can really use

it on a variety of

different proteins.

Choose your Favorite!

Hope you enjoy as much as we have over the years!!!!

www.eatdrinkbe.com

@eatdrinkbeKari

@eatdrinkbe