Asparagus Goat Cheese Tart

This is one of my favorite dishes I've made lately.  It was so delicious and fresh tasting and SO easy to make! 

You will need:

• 1 frozen pastry sheet
• 1 bunch of asparagus
• About 4 ounces of goat cheese (I probably used more though... we're a cheese loving people)

Take the pastry sheet out and allow to thaw.  Once it thaws, unfold it onto a 10x16 rimmed baking dish.  Score the edges of the pastry to create your crust.

Poke the pastry inside the score lines with a fork to keep the inside from rising too much.  I had to take ours out of the oven midway through baking to poke it again.

Pre-bake the pastry according to the package directions.  While it is baking, wash and trim your asparagus.  It's a smart idea to measure one asparagus to the pastry so that it fits inside the crust.  Then, use that piece as the measuring stick for the rest.

Remove the pastry from the oven and add your cheese and asparagus (the asparagus lines up nicely if you alternate directions). 

Brush the top generously with olive oil, and bake for another 20 minutes, or until the asparagus is tender.

 

Cut, eat, and enjoy!

 

The Best Baked Beans

 

For the Fourth of July this year, John and I went to his aunt and uncle's for a pot luck style dinner.  We signed up to bring the baked beans... well, actually, they were the only food left on the list :)  But I made these baked beans and, I must say, they turned out deliciously!

You will need:

• 2 pounds of bacon (I used 1.5 since we had already used some of ours, haha)
• 1 medium onion, chopped
• 2 cans great northern beans, undrained
• 2 cans butter beans, drained and rinsed
• 1 can light red kidney beans, drained and rinsed
• 1 can dark red kidney beans, drained and rinsed
• 2 tablespoons yellow mustard
• 2 tablespoons whole grain mustard
• 1 1/2 cups packed brown sugar

Preheat your oven to 325.  Take a le creuset (or similar stove top and oven safe cooking dish) and heat over medium heat.  Add your bacon and cook until slightly crispy.

Remove the bacon to a paper towel and drain about half of the grease.  Cook the onion in the remaining bacon grease until soft.  

Cut the bacon into inch sized pieces and add it along with the rest of the ingredients to the dish.  Stir until blended and place into the oven, covered, for 30 minutes.  Uncover the dish, reduce the temperature to 300, and bake until the top starts to crisp, about 20 minutes.

This served a group of about 12, so it makes a LOT.  Halve the recipe for a smaller crowd.  Enjoy!

Happy 4th!

Happy 4th of July!  I hope you all are enjoying the holiday, and I especially hope that more than a couple of you got a 5 day weekend this week :) 

For a long time, my family and I drove down to Missouri to spend the 4th with our extended family.  This year, I'll be spending the day with John's family in Minnesota, but I did have back to back weekends in Missouri the past two weeks.  The first was in Springfield to visit family, the second was in St. Louis for a wedding.  Here's some highlights:

A must for me when I'm in Springfield; pineapple soft serve

Two of my grandma's 6 cuckoo clocks.

Chocolate cream pie!  I think I got the recipe this time...

Centerpieces at the wedding

Table 8, aka the fun one

They had a dessert bar, yum!

Train ride home from the airport

I hope you all have a terrific holiday!!

Bacon Wrapped Hot Dogs

Last week, I shared a sweet frozen treat for dogs.  Now, it's time to share what the humans ate at our cookout: bacon wrapped hot dogs topped with peppers and onions.  I saw this idea floating around on Pinterest, and I had to try it.  The results were delicious and would be perfect for all those 4th of July cookouts!

Simply wrap bacon around a hot dog, tucking the ends in so that they stay put.  Then, grill, turning once to cook both the bacon and the hot dog.  We sauteed our peppers and onions together inside (it was so hot out!), but they would be delicious grilled, too.  I also used a turkey dog and low sodium bacon to make these lower calorie and better for you.  Enjoy!

It was a hot day to cookout, so Inga enjoyed an ice bath on the lawn :)

Homemade Frosty Paws

 

For those of you who don't know, Frosty Paws are like ice cream for dogs.  And my dog LOVES them.  They are, however, a wee bit expensive for me to regularly bring home a box.  So, I was super excited when I found this recipe for a homemade version via Tinker's Cuddy. 

For 12-14 servings, you will need:

• 32 ounces (one container) vanilla yogurt
• 1 ripe banana (I used a frozen one)
• 2 tablespoons of peanut butter
• 2 tablespoons of honey
• Dixie bathroom cups, the 3 ounce size

Put all of the ingredients in a blender and puree until smooth.  Fill your cups, place them on a baking sheet (it's easier that way), and freeze until firm.  I even topped some of mine with an extra treat once they were partway frozen.

Inga says "Stop making me pose and let me eat it already!"

Finally!

So easy!  We had a puppy play date on an especially hot day, and all the dogs loved them!

Peach Salad

 The theme of easy and delicious meals continues.  This tastes so fresh and is a great option for lunch, or you could double the recipe and use it as a side dish for your family dinner.

You will need:

• 2 peaches, cut into chunks
• 2 ounces fresh mozzarella, cut into chunks
• 3 basil leaves, torn

Just combine the above ingredients and enjoy!  It couldn't be easier :)

Paprika Pork Tenderloin

Not too long ago, I shared a new take on Texas (or cowboy) caviar.  When I made it, I served it alongside some pork tenderloin.  This pork is so tasty and the seasoned rub is super simple.

You will need:

• 1 pork tenderloin (about 16 ounces)
• 1/2 tablespoon paprika
• 1/2 teaspoon dried thyme leaves
• Salt and pepper (to taste)
• Olive oil
• 1/4 teaspoon cayenne pepper (if you feel adventurous... which I typically do not)

Line a rimmed baking sheet with tin foil and preheat the oven to 450.  Drizzle the tenderloin with olive oil- a light coating will do.  Mix up the seasoning in a small bowl, and pat the mixture all over the tenderloin. Then, simply bake until it is 145 degrees.  You can serve the pork hot or let it cool in the fridge to slice for sandwiches.  I think this would be GREAT with some cheesy rutabaga mashed potatoes...

Enjoy!