Saturday, July 25, 2009

Simple recipe to try with asparagus

I like this recipe because there's nothing better than FRESH ASPARAGUS cooked just right. We've all had it when it's a little tough and chewy-yuck! This recipe is able to be turned into a low fat dish by substituting butter for olive oil and regular parmesan with low fat. Parmesan cheese isn't really that high in fat or calories anyway but using low fat tastes great anyway, so why not use it???? I don't like nuts in my food. To me, it just tastes weird but the almonds are light and crunchy. It's a perfect recipe for asparagus fans!

Asparagus with Sliced Almonds and Parmesan Cheese

2 tablespoons butter (I use olive oil!!!!!)
1 pound asparagus, bottoms trimmed
1/3 cup sliced almonds
1/3 cup Parmesan cheese (light or low fat is best)

Melt butter (olive oil) in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 5 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes

Thursday, July 23, 2009

Super Duper Yum Yum!!! It's Paula Deen ya'll!

I know, it doesn't look too appealing but boy is this good stuff. Jessie made this squash casserole last night and I only allowed myself about half a cup. I was VERY skeptical at first because I was thinking "squash........casserole.....hmmmmm??" She didn't use zucchini, only organic yellow squash. She also substituted several things such as olive oil in the place of butter and low fat sour cream instead of regular. When I tell you I wanted to steal the whole bowl, I really could have! YUMMMMMMM!!!!

Time: 55 minutes
Level: Easy
Yields: 6 servings

6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)

Preheat oven to 350 degrees F.

Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

House Seasoning:
1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Recipe provided by:

It's Paula Deen ya'll!

Saturday, July 18, 2009

This takes 1st place for funniest youtube video of the year

Cajun Onstar:

Sorry, the link is not a valid one anymore. Just search "cajun onstar" on

I can't remember the last time I laughed so hard!!!

Tuesday, July 14, 2009

What will he say next???

I'm a huge Ted Nugent fan. Is the guy a little extreme? Yes! And that's what i love about him!

I'd be proud to stand next to him in Washington...or hunt with him in Africa!