Asparagus the aphrodisiac

Google the health benefits of asparagus and you will find multiple articles (1,790,000 pages to be exact) discussing this subject.  From its antioxidant benefits to detoxifying properties, asparagus packs a big nutrient punch.  Not only is asparagus easy to make and delicious, but it is said to have aphrodisiac qualities.  Another reason to indulge in some healthy greens, a nice glass of wine, and some chocolate dipped strawberries...  Can you feel the love?
  

Ingredients:

• One bunch asparagus

• 1-2 Tablespoons extra virgin olive oil (or enough to coat the asparagus)

• Salt and pepper, to taste

• 1-2 teaspoons Herbs de Provence

• 1-2 teaspoons grated or shredded Parmesan cheese

• Lemon juice, to taste

Instructions:
Preheat oven to 425 degrees.  While oven is heating rinse and dry the asparagus.  Either trim the thick fibrous ends or do what Elle Woods and I do: bend and snap.  Fresh asparagus will snap the delicious green stems from the fibrous root.  

On a parchment lined baking sheet spread out prepped asparagus.

Drizzle olive oil to coat asparagus.  Lightly sprinkle with salt and pepper and Herbs de Provence.  Note: You can also omit the herbs for the salt and pepper or season with your favorite flavors.  

Cook asparagus for 5-15 minutes, or until tender. 

Once cooked, sprinkle with lemon juice and Parmesan cheese.  Serve with your choice of entree and a nice Chardonnay.  

The Best French Toast You'll Ever Have

I dare you to try making this recipe and tell me it is not the best french toast you have ever had.

Ingredients

• 10-12 (1/2 inch) slices of day old challah bread
• 1 cup heavy whipping cream with a splash of milk
• 3 large eggs
• 2 tablespoons honey
• Pinch of salt
• 1/2 teaspoon cinnamon 
• 1 teaspoon vanilla extract
• 4 tablespoons butter or enough for pan frying

Directions

Preheat oven to 375 degrees.  Slice bread into 1/2 inch think slices.  

In a large mixing bowl combine half and half, eggs, honey, salt, cinnamon, and vanilla extract.  

Whisk liquid mixture until all ingredients are incorporated.  

Dip bread into mixture.  Allow bread to soak for 30 seconds per side.  

Remove bread and place on cooling rack over deep baking dish.  Allow bread to drip into dish for 1-2 minutes.  

Melt 1 tablespoon of butter into a large saute pan over medium heat.  Place 2 slices of soaked bread at a time into hot pan and cook until golden brown on each side.  

Remove from pan and place on parchment lined cookie sheet.  Cook in oven for 10 minutes.  Continue with remaining slices of soaked bread.

Serve immediately with a pat of butter and powder sugar.  I serve my french toast with a side of strawberries.  

How to clean strawberries

Place strawberries in a bowl and cover generously with salt. 

Cover with water and soak for 10 minutes. 

Rinse strawberries thoroughly to remove all salt.  Dry, slice, and enjoy how much sweeter strawberries taste without pesticides.  

Meet My Baby Rocky

My puppy Rocky is probably the best dog ever.  Or he is at least the best dog for  being 4 months old.  Rocky has definitely kept me busy with his puppy energy.  But now that he is getting "older," and a little more calm, I have to get back to business.  The business of food.  


When I brought Rocky home in February he was 3 pounds and change.  

We are talking munchkin status.  Last time I went to the vet Rocky weighed slightly over 7 pounds.  He is growing fast, but in the dog world he is tiny and has to receive his puppy shots in small increments.  As a result he has one more series of protective shots before he is able to run about outside with other dogs.  That also means he has to wait to go to the groomers until he has had his vet approved, important shots.  So until then he is now my Rasta Rocky.  

Welcome to Jam Rock