CHEESE AND HERB POPOVERS
Provided by Trisha Yearwood
Time 1h5m
Yield 6 popovers and 1 cup dip
Number Of Ingredients 20
Steps:
- For the blistered tomato dip: Spray a popover pan with nonstick spray and place in the oven. Preheat the oven to 400 degrees F.
- Add the tomatoes, olive oil, sugar, salt, vinegar, pepper, thyme and rosemary to a large skillet. Toss the tomatoes to evenly coat. Cook over medium heat until the skins blister and the juices release, about 10 minutes. Let cool slightly, then remove and discard the herb sprigs and pulse in a blender 3 to 4 times to make a chunky dip (see Cook's Note). Set aside.
- For the popovers: Clean the blender and put in the eggs and milk. Blend until frothy, about 1 minute. Add the Parmesan, chicken stock and butter. Blend until incorporated and homogenous, 1 minute more. Add the flour, parsley, thyme, scallions, salt and pepper to the batter. Blend once again, just until incorporated.
- Divide the batter evenly among the 6 popover cups, filling each halfway. Bake the popovers, rotating the pan after 20 minutes, until golden brown and puffed above the edge of the pan, about 35 minutes.
- Serve warm with the blistered tomato dip.
BAKED ASPARAGUS WITH CHEESE SAUCE
Asparagus baked to tender perfection and blanketed in cheese for a side dish that is simple enough for a busy weeknight meal yet elegant enough to serve to company.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Asparagus Baked
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Arrange asparagus spears in a shallow baking dish.
- Whisk together half-and-half, cornstarch, Italian seasoning, ground mustard, red pepper flakes, mozzarella cheese, and Parmesan cheese. Pour mixture over asparagus and swirl the dish so that the liquid coats the bottom of the dish.
- Bake in the preheated oven until asparagus is soft and cheese sauce starts to bubble, about 15 minutes. Remove from oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 4.9 g, Cholesterol 24.6 mg, Fat 7.3 g, Fiber 1.3 g, Protein 7.6 g, SaturatedFat 4.5 g, Sodium 177.5 mg, Sugar 1.3 g
SPICY ASPARAGUS SPEARS
This no-fuss dish gets its zippy taste from Cajun seasoning and crushed red pepper flakes. Even those who don't like asparagus will enjoy these buttery spears.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, melt butter. Stir in the onion powder, seasoned salt, Cajun seasoning and red pepper flakes. Add asparagus spears, stir gently to coat. Cover and cook 5-7 minutes or until crisp-tender, stirring occasionally.
Nutrition Facts : Calories 26 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 210mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ASPARAGUS POPOVER
From the May 2008 issue of Everyday with Rachael Ray. This is super easy and makes a quick breakfast, lunch or dinner. She suggests that for a change, you may want to sprinkle cooked bacon into the batter.
Provided by Ms B.
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- In a medium saucepan, add 2 inched of salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes.
- Drain and rinse with cold water, then pat dry with paper towels.
- Cut the spears crosswise into thirds.
- In a medium cast-iron skillet, add the butter.
- Place the skillet in the oven to melt the butter.
- In a medium bowl, microwave the milk on high for 30 seconds.
- Whisk in the eggs, then the flour, salt, pepper, and sugar.
- Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top.
- Sprinkle with half of the cheese and bake until puffed and golden-brown, 18 to 20 minutes.
- Top with the remaining cheese.
Nutrition Facts : Calories 294.6, Fat 17.7, SaturatedFat 9.6, Cholesterol 182.5, Sodium 497.4, Carbohydrate 18.5, Fiber 2.8, Sugar 1.7, Protein 16.5
ASPARAGUS POPOVER
A crispy and yummy side dish! If it fits your fancy, sprinkle cooked bacon into the batter or enjoy it without. Everyday With Rachel Ray.
Provided by Barbell Bunny
Categories Vegetable
Time 35m
Yield 4 slices, 4 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of the oven and preheat to 425 degrees.
- In a medium saucepan, add enough salted water to reach a depth of 2 inches; bring to a boil.
- Add the asparagus and cook until crisp-tender, about 3 minutes.
- Drain and rinse with cold water, then pat dry with paper towels.
- Cut the swears crosswise into thirds.
- In a medium cast-iron skillet, add the butter.
- Place the skillet in the oven to melt the butter.
- In a medium bowl, microwave the milk on high for 30 seconds.
- Whisk in the eggs, then the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the sugar.
- Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top.
- Sprinkle half of the cheese and bake until puffed and golden-brown, 18 - 20 minutes.
- Top with the remaining cheese.
Nutrition Facts : Calories 295.9, Fat 17.9, SaturatedFat 9.7, Cholesterol 201.7, Sodium 196.5, Carbohydrate 18.4, Fiber 2.7, Sugar 1.9, Protein 16.5
SPICY HAM ASPARAGUS CHEESE POTATO ROLL UPS (GLUTEN-FREE)
Came up with this out of the blue. My dad really liked them; he claimed the leftovers for his lunch the next day. I served these for dinner but I'm sure they would make a great appetizer. Would probably also be tasty with chicken used in place of the ham.
Provided by Andrew Mollmann
Categories Ham
Time 40m
Yield 15 rolls, 3 serving(s)
Number Of Ingredients 9
Steps:
- Prepare veggies. Thinly slice big potato in the long direction. You'll need about 15 slices that you are able to roll up and hold together with a toothpick. The bigger, the better. Cut asparagus into 1" sections. (I steamed my asparagus before baking the rolls but I'm not sure if it was necessary). Toss asparagus with small amount of oil, salt, and pepper.
- Spray cooking sheet with oil and place potato slices onto sheet.
- In middle of each slice, place small amount of ham and asparagus. Put a small amount of cheese in each also. Don't put too much in or it'll melt out all over the cookie sheet. Reserve some cheese for topping.
- Roll each potato slice and stab all the way through with tooth pick.
- Spray rolls with cooking spray and sprinkle with red pepper, black pepper and salt. Place 1 slice of jalapeno on each tooth pick (so it doesn't fall off). Sprinkle reserved cheese on top of rolls.
- Bake at 425F for 15-20 minutes, until potatoes begin to crisp.
Nutrition Facts : Calories 379.2, Fat 21, SaturatedFat 12.1, Cholesterol 73.1, Sodium 1365, Carbohydrate 15.2, Fiber 2.5, Sugar 1.4, Protein 32.4
ASPARAGUS WITH OLIVE OIL & HERBS
I love the spring when fresh asparagus is available! This recipe is from "Come For Dinner" by Leslie Revsin.
Provided by CountryLady
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix parsley, garlic& oil in a 9 x 13 inch baking dish.
- Add asparagus& mix to ensure that all stalks are covered with oil mixture.
- Place asparagus into a skillet large enough for the asparagus to lie flat in no more than 2 layers.
- Season with salt& pepper.
- Cover& cook over medium-high heat until sizzling.
- Reduce heat to low& simmer until asparagus is tender but not mushy, 10- 20 minutes.
- Transfer to serving platter& sprinkle mint over top.
- Stir lemon juice into the pan juices, season to taste& pour over asparagus.
- Serve hot or at room temperature.
ROASTED ASPARAGUS WITH HERB GOAT CHEESE
Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.
Provided by Raquel Teixeira
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
- Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g
CHEESE & PEPPERONI POPOVERS
These cheesy, herb popovers make a lovely light lunch when served with a nice simple green salad and some fresh fruit slices.
Provided by Baby Kato
Categories < 60 Mins
Time 40m
Yield 8 poppovers, 4 serving(s)
Number Of Ingredients 14
Steps:
- Spray the bottoms and sides of eight muffin pans for Yorkshire pudding and set aside .
- Preheat oven to 400°F.
- In a bowl with a wire whisk, mix the eggs, milk and oil together.
- Then add the flour, basil, oregano, parsley and garlic powder, mix until well blended.
- Stir in the pepperoni.
- Fill the prepared pan, half full of batter.
- Bake in a 400°F oven for 20 minutes. Remove from oven and sprinkle the cheese onto of the popovers and return to the oven for 5 more minutes.
- Remove from pan and serve immediately.
- *Please Note*.
- I have added more pepperoni on Nimz's suggestion. It tastes even better.
Nutrition Facts : Calories 295.3, Fat 13.5, SaturatedFat 5.9, Cholesterol 117.4, Sodium 272.9, Carbohydrate 27.8, Fiber 0.9, Sugar 3.5, Protein 14.8
SPRING HERB POPOVERS
These crispy, warm popovers with fresh herbs will be a delicious addition to your next meal.
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Land O'Lakes, Inc.
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees F. Brush 12 popover cups with 1 tablespoon melted butter. Place pan in oven 5 minutes.
- Combine remaining 3 tablespoons butter, flour, milk, eggs, chives, dill and salt in bowl; mix well. Pour batter into preheated popover cups, filling about half full. Bake 25 minutes. (Do not open oven door during baking.)
- Remove from oven; poke top of each popover with sharp knife to release steam. Serve warm with Butter with Canola Oil, if desired.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 13.4 g, Cholesterol 73 mg, Fat 6.4 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 165.5 mg, Sugar 1.5 g
SPICY ASPARAGUS WITH GARLIC
This is a simple side dish that's quick, easy, and healthy. It's pleasantly garlicky and a little bit spicy. The spiciness may be adapted to your taste with red pepper flakes. For variation, feel fee to add other ingredients such as sun-dried tomatoes, shallots, pine nuts, mushrooms, etc.
Provided by lutzflcat
Categories Asparagus Side Dishes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add asparagus and blanch until the asparagus turns a vibrant green, about 1 minute. Transfer asparagus to an ice bath to stop the cooking process. Remove asparagus from the ice bath, drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, just until it becomes fragrant, about 30 seconds. Season with pepper flakes, add asparagus, and quickly toss in the seasoned oil. Heat until asparagus is just crisp-tender, not overly soft, 1 to 2 minutes.
- Stir in olives and season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 9.2 g, Fat 12.3 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 540.8 mg, Sugar 2.1 g
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