I love looking through cookbooks. I always see so many I want to try but never do. I have tried to do better, and try new dishes, especially since the shelter-in-place order has been in effect.
This past weekend, I tried a recipe passed onto me by my sister, Amanda. Asparagus bread was introduced to our family by Carrollton Mayor Pam Lee, and I can honestly say it is one of the most delicious things I have tried in a long time.
It is super easy, and only takes about five minutes to prepare and around 15 minutes to bake.
Asparagus bread
1 can asparagus
1 loaf garlic bread (with garlic butter already on the bread)
2 tablespoons mayonnaise
1/2 cup shredded cheddar cheese
Preheat oven to 350.
In a bowl mix mayo and 1/8 cup of juice from asparagus. Stir. Place loaf on cookie sheet, cut in half long ways. Place asparagus on bread. Drizzle the mayonnaise mixture over the asparagus, and top with shredded cheese. Bake 15-18 minutes until cheese is bubbly.
Lemon pepper salmon filets
Fresh salmon filets
Butter (stick is easier to cut)
1 lemon
Lemon pepper
Preheat oven to 350 degrees.
Place salmon on baking sheet, skin side down. Dot filets with butter pats. Cut lemon into fourths and squeeze over top of filets. Leave lemon rinds on sheet to cook with salmon.
Bake for 20 minutes.
Fiesta Chicken in the Crockpot
2-4 boneless chicken breasts (breasts can still be frozen)
1 large can black beans
1 can corn
1-2 jars of your favorite salsa
1 block of cream cheese
Put all ingredients except cream cheese in crock pot, cook on low for 8 hours or high for 4-5 hours. When it's done, fork shred the chicken and put the block of cream cheese on top. Recover with lid and let sit for 15 minutes. Open and stir now-melted cream cheese throughout.
Serve this as a filling for quesadillas, tacos, or over Mexican rice.
Frito Corn Chip Salad
2 cans whole kernel corn, drained (you can use Mexicorn for color but it’s just an option)
1 green bell pepper diced
1 purple onion, diced
1 cup mayonnaise
1 cup shredded cheddar cheese
Mix together and serve with 1 bag chili cheese-flavored Frito Corn Chips or Scoops.
