Ingredients:

• 1 lb asparagus
• 2 cloves minced garlic
• 3 TBSP olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup grated parmesan cheese
• 3/4 cup panko bread crumbs
• 3 TBSP melted butter
• 3/4 to 1 cup shredded mozzarella cheese

Directions:

• Preheat oven to 425
• Remove ends and place asparagus on baking dish
• Mix olive oil, garlic, salt, pepper
• Drizzle olive oil mixture over asparagus
• Bake 15 minutes in oven
• Combine parmesan, panic bread crumbs and melted butter
• Top asparagus with about 3/4 to 1 cup shredded mozzarella cheese
• Top with breadcrumb mixture
• Broil 4 minutes in preheated 425 oven
• Serve immediately and enjoy!

Original recipe available here.

This broccoli and cheese casserole is made with fresh broccoli and topped off with buttery Ritz crackers for the perfect crunchy topping!

INGREDIENTS

• 32 ounces fresh broccoli florets
• 10 ounces cream of chicken soup
• 1 cup sour cream
• 1 1/2 cups shredded cheddar
• 1 teaspoon salt
• 1/2 teaspoon cracked pepper
• 1 1/2 cups crushed Ritz crackers
• 2 tablespoons melted butter

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
2. Add the broccoli to a large microwave safe bowl along with ¼ cup of water. Cover tightly with plastic wrap and microwave for 5 minutes. Let stand, covered, for 2 minutes.
3. Carefully remove the plastic wrap and drain the liquid.
4. Add the cream of chicken soup, sour cream, salt, pepper, and cheddar to the bowl with the broccoli and stir well to combine.
5. Pour broccoli mixture into prepared baking dish.
6. Top with the cracker crumbs and drizzle with the melted butter.
7. Bake for 30-40 minutes, or until broccoli is as tender as you’d like and cheese is fully melted.
8. Serve immediately.

Original recipe available here.

Well yesterday was a success- a successful Easter dinner with the family. We kept it easy and the stress low and I think we all ended the night happy and full 🙂 With help from my parents and my MIL we had a Honey Baked ham, green bean casserole, salad and then these tasty (I think so at least! 🙂 ) mashed potatoes. I wanted a side that I could do some of the prep work ahead of time and then finish as we got closer to eating time. These potatoes were not only tasty but super super easy. One thing to note – grocery stores aren’t open on Easter 🙂 So we made this without the sour cream- I’m assuming it would be even better with it but we were just fine without it too!

Ingredients:

5 lb russet potatoes
1/2 cup butter
8 oz cream cheese, cubed
1 cup sour cream
2 cups cheddar cheese, divided
2.8 oz jar real bacon pieces (or 10 slices bacon, cooked and crumbled)
4 green onions, sliced thin
2 teaspoons kosher salt

Directions:

• Peel and chop potatoes, place into a large stockpot.
• Cover with water and bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook for 20 minutes.
• Test a larger piece by piercing with a fork to make sure they’re cooked through and tender. Remove pot from heat, drain potatoes and place back in pot.
• Preheat oven to 350 degrees.
• Smash potatoes with the back of a wooden spoon, it’s ok if there are still chunks.
• Stir in butter and cubed cream cheese. Keep stirring until completely melted.
• Add in sour cream, 1 1/2 cups cheddar, 3 sliced green onions, salt, and bacon pieces (reserve 1/4 cup bacon pieces for topping).
• Spread into a greased 3 quart baking dish.
• Sprinkle remaining cheddar, bacon pieces, and sliced green onion over top.
• Bake at 350 for 15 minutes or until cheese is melted and potatoes are heated through.

Original post available HERE.

This month we are making four meals for four different friends who just had babies. Each meal we are bringing some form of Mexican food- one of our favorites! My go to side item for Mexican is often black beans so when I finally found this recipe (and loved it) I knew we had to write this one down. If you’re looking for a quick and easy side dish with ingredients you’ll most likely find in your pantry then you’ll love Mexican corn!

Ingredients

• 2 tablespoons butter
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 3 tablespoons mayonnaise
• 1 glove garlic, grated
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juice
• 2 tablespoons cotija (or feta), crumbled
• chili powder to taste

Directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.

*This is one of those recipes that you don’t need to include all of the ingredients. We’ve often made it without the feta, jalapeños and even onion. It’s great with as many or as few ingredients as you want to include.

My family is getting together for Labor Day tomorrow. I’m always looking for new and different sides that we can try and that can appease a crowd of picky eaters. Here is my latest find. Homemade potato salad that they are sure to love.

Ingredients:

Directions:

Original recipe available here.