Kelly Odonnells Grilled Asparagus Recipes
AMERICAN CHOP SUEY
This is a quick recipe using 'canned' spaghetti. We always ate in on Friday nights before we would go to the football games. It is also excellent when served the next day, as the flavors have a chance to mix.
Provided by Allrecipes Member
Categories Pasta Main Dishes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- In a large skillet, brown the beef with the celery and onion until the onion is tender. Add the tomatoes and spaghetti and heat, stirring all together. Serve with garlic bread and a dinner salad if desired. SO easy!
Nutrition Facts : Calories 249.2 calories, Carbohydrate 20.7 g, Cholesterol 45.8 mg, Fat 12.5 g, Fiber 4.1 g, Protein 13 g, SaturatedFat 4.9 g, Sodium 564.5 mg, Sugar 2.3 g
FIERY GRILLED ASPARAGUS
This is a perfect side dish recipe for the grilling season. It's can be served at any temperature and it goes with most anything.
Provided by Normaone
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Rinse asparagus and trim off bottom of stalks.
- Place on grill over high heat and cook, turning frequently, until crisp tender and lightly charred.
- Remove from grill and place in a bowl.
- In a small bowl, whisk together the oil, vinegar and sugar.
- Pour over asparagus and toss to coat well.
- Season to taste with salt and pepper and sprinkle with toasted sesame seeds.
- Serve hot, cold or at room temperature.
Nutrition Facts : Calories 25.1, Fat 0.5, SaturatedFat 0.1, Sodium 1.8, Carbohydrate 4.3, Fiber 1.9, Sugar 2.4, Protein 2
OVERNIGHT ASPARAGUS MUSHROOM STRATA
This recipe of my mom's is a colorful make-ahead dish that makes brunch a breeze! Substitute the asparagus with other veggies such as broccoli or zucchini, or add a cup of cooked diced ham or sausage for a non-vegetarian twist.
Provided by Shandeen Gemanis
Categories Breakfast Strata
Time 9h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
- Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
- Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
- The next day, preheat oven to 375 degrees F (190 degrees C).
- Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
- Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.
Nutrition Facts : Calories 349 calories, Carbohydrate 24.7 g, Cholesterol 226.2 mg, Fat 18.9 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 10.7 g, Sodium 784.9 mg, Sugar 4.9 g
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