Tag: recipe

Caesar Parmesan Pasta Salad

A pasta salad can be like a blank canvas for your tastes. This Caesar Parmesan pasta salad is proof of that. Half of the ingredients we ended up adding were not in the original recipe. The pasta, dressing, and Parmesan were. After that, we ran with it. Mostly because of what we had on hand. And of course, because we like what we like. So why not make it with the things we love?

Caesar Parmesan Pasta Salad

Some of This. Some of That.

We added roasted red bell pepper to our Caesar Parmesan pasta salad for starters. A lot of recipes call for bell pepper, but usually raw. We liked the roasted ones that come in a jar. We chop them up and freeze them. They work well in pasta salads (after giving them a good drain and pat dry). We also added thawed frozen peas. That ‘pop’ from the peas always adds a nice touch to any pasta salad. Red onion adds a good crunch and heat. For cheese we went with Monterey Jack, but any decent softer cheese would do. Mozzarella. Pepper jack. Even extra sharp cheddar. Any of those and others are great in this!

If you want a bit more ‘zing’ use zesty Italian dressing instead of the ‘usual’ stuff.

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Also try my sweet roasted red pepper macaroni salad.

Caesar Parmesan Pasta Salad
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5 from 1 vote

Caesar Parmesan Pasta Salad

Great flavor and texture with a deliciously easy dressing!
Course Side
Cuisine American
Keyword Italian, pasta salad
Prep Time 25 minutes
Cook Time 15 minutes
Get happy time 1 hour
Total Time 1 hour 40 minutes
Servings 12
Calories 415kcal

Equipment

Ingredients

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta per package instructions.
  • Drain well and let cool.
  • Transfer pasta to a large mixing bowl and add the remaining ingredients.
  • Stir well.
  • Cover and refrigerate at least one hour before serving.

Notes

Stir again before serving.
If the salad dries out a bit, add more salad dressings in equal (but small ) amounts and stir.

Nutrition

Calories: 415kcal | Carbohydrates: 35g | Protein: 14g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 805mg | Potassium: 182mg | Fiber: 2g | Sugar: 5g | Vitamin A: 358IU | Vitamin C: 8mg | Calcium: 269mg | Iron: 1mg

Nutritional values are approximate.

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Subway Rotisserie-Style Chicken Sub In A Tub

Used to be, ham and bologna were about the only sandwich meats I knew of. That was long ago. Now, rotisserie-style chicken is a favorite. Where was it when I was a kid? Then, it was sandwiches. Now, it’s more salads. Salads like this Subway rotisserie-style chicken sub in a tub. That great rotisserie chicken flavor on an easy-to-make salad. Only minutes spent preparing, for minutes of happiness!

Subway Rotisserie-Style Chicken Sub In A Tub

I Look Forward To Salad Week

I usually have what I call ‘salad week’ here. An entire week of salads for lunch or dinner. I go to the grocery store and I grab fresh ingredients, then prepare them all at once. Or most of them. The items that hold up well are prepared ahead of time. The rest I do the day-of. That way, I can make my Subway rotisserie-style chicken sub in a tub in no time at all the next day. I just grab my favorite dressing, and it’s time to eat.

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Also try a Jimmy John’s Bootlegger Club sub in a tub!

Subway Rotisserie-Style Chicken Sub In A Tub
Print Pin
5 from 1 vote

Subway Rotisserie-Style Chicken Sub In A Tub

Eating out of a tub is fun!
Course Main
Cuisine American
Keyword sub in a tub
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 99kcal

Equipment

Ingredients

Instructions

  • Place the lettuce into your tub or onto a plate.
  • Layer the sandwich meat slices and roll up like a cigar. Slice with a knife. Add to the lettuce.
  • Slice the cheese and add to the lettuce along with the tomato and onion.
  • Sprinkle with salt and pepper to taste.
  • Serve with your favorite dressing.

Notes

This salad can be made a day ahead. Just cover and store in the fridge.

Nutrition

Calories: 99kcal | Carbohydrates: 7g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 155mg | Potassium: 352mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1269IU | Vitamin C: 11mg | Calcium: 176mg | Iron: 1mg

Nutritional values are approximate.

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The Best Marinade for Grilled Chicken

Oh how I do love firing up a grill for some chicken. That wonderful aroma that fills the air. My stomach growling in anticipation. Be it on a gas grill or over charcoal, I love my chicken. I’m usually a boneless, skinless thigh kind of guy. I love the extra flavor that the fattier cuts give me. But, breasts will do just fine too. Or any bone-in piece. Heck, just as long as it’s chicken. I always marinate first, using what I consider to be the best marinade for grilled chicken. This marinade adds flavor, makes the meat tender, and keeps everything nice and juicy. Perfect every time!

The Best Marinade for Grilled Chicken

Flavor Galore

I call this the best marinade for grilled chicken because time and time again, using it has resulted in perfectly flavored, moist chicken. Oh I’ve tried my share of bottled marinades (I really do like the marinades from Brianna’s), and there are some really great ones on the market. But they aren’t cheap. And few are as tasty as this one. Just combine the ingredients, add the chicken, and let it get happy for 2-4 hours. Then it’s time to fire up the grill and get to making greatness!

Plus, I wanted to use the word ‘galore’ in a blog post. And now I have.

Baste Away

If you love this marinade as much as I do, you can also use it as a basting sauce. Just reserve some of the mix before adding it to the chicken. Then, brush it onto the meat as it cooks. Boom. Things just got even better!

Grill Flare-Ups

Fats in meats can cause flare-ups on your grill. That’s usually ok. Just move the meat to a part of the grill that isn’t over direct flames and the fire will die down. Oils in your marinades, though, can cause flare-ups and worse, impart a bad flavor to your meats. This marinade does contain oil. To prevent flare-ups, shake any excess marinade off your meat before transferring it to the grill. I usually start my meats off over indirect heat, a little ways away from the flames. The oils will drip down harmlessly into the grill. Then I can move the meat over to direct heat if I am looking for a good sear or those pretty grill marks.

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Also try my delicious steak marinade!

The Best Chicken Marinade
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5 from 1 vote

The Best Marinade for Grilled Chicken

Great perfectly flavored, moist chicken…. Every time.
Course Marinade
Cuisine American
Keyword chicken, marinade
Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Servings 8
Calories 227kcal

Ingredients

For the chicken

  • 3 pounds chicken thighs or breasts or any other cuts

For the marinade

Instructions

  • Place the chicken in a large resealable container.
  • In a small bowl, whisk together the remaining ingredients. Taste. You may want to add more garlic and/or salt.
  • Pour over the chicken. Seal the container and give it a few good shakes.
  • Refrigerate for 2-4 hours, Shake the container every hour or so so that every piece gets some marinade time.
  • Grill as desired. I recommend shaking off any excess marinade before placing the chicken onto a hot grill.

Notes

If you want, reserve some of the marinade before adding to the chicken and use it to baste the chicken as it cooks.

Nutrition

Calories: 227kcal | Carbohydrates: 9g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 887mg | Potassium: 216mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 151IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

Nutritional values are approximate.

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Italian Bean Salad

This Italian bean salad could easily be one of the best cold salads I’ve had. There’s all sorts of tastes and textures in every bite of this salad. The dressing is lightly vinegary. Not too strong. A little sweet. And a little tangy. The salad has many familiar ingredients, along with a few surprises. Beans, bell pepper, onion and tomato give you that classic feel, while cucumbers and pepperoncini bring that ‘wow’ factor. This is not a one-taste salad. There’s a lot going on and it’s all fantastic!

I love a good bean salad. Served super-cold, I think it’s one of the best sides for a hot-off-the-grill burger or hot dog. It holds up well, making it perfect for picnics and family get-togethers.

Italian Bean Salad

Great Today. Fantastic Tomorrow.

This Italian bean salad needs a little time to ‘get happy’. It’s best served cold. Really cold. And it gets better the longer the beans and other ingredients ‘marinate’ in the delicious dressing. Don’t worry, it’s still got a little crunchiness the next day, and the day after if it lasts that long. So that extra time ‘getting happy’ is a good thing. But you can also serve it soon after you make it and still have a wonderful side dish!

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Also try my delicious black-eyed pea salad.

Italian Bean Salad
Print Pin
5 from 1 vote

Italian Bean Salad

One of the best bean salads we've ever made. Truly delicious!
Course Side Dish
Cuisine American
Keyword bean salad
Prep Time 30 minutes
Get happy time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Calories 85kcal
Author Inspired by a recipe from The Love of Cooking

Equipment

Ingredients

For the vinaigrette

For the salad

  • 2 cans cannellini beans rinsed and drained. Or use your favorite beans
  • 1 cup cucumber seeded and diced
  • 1 cup cherry tomatoes diced
  • 1 cup orange bell pepper seeded and diced
  • ½ cup pepperoncini chopped
  • ¼ cup red onion diced
  • ¼ cup parmesan cheese finely grated
  • ¼ cup fresh basil leaves torn, or use 1/2 teaspoon dried basil
  • 2 tablespoons parsley finely chopped

Instructions

For the vinaigrette

  • Whisk together all ingredients in a medium bowl.

For the salad

  • Place all ingredients into a large bowl.
  • Use a spatula to gently combine, distributing the ingredients evenly.
  • Pour the vinaigrette over the salad and stir gently to coat.
  • Cover and refrigerate for 1 hour before serving.

Notes

Stir again before serving. You may want to add more salt and pepper after the salad has sat for 1 hour.

Nutrition

Calories: 85kcal | Carbohydrates: 14g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 300mg | Potassium: 101mg | Fiber: 4g | Sugar: 2g | Vitamin A: 607IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 2mg

Nutritional values are approximate.

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Grilled Butter Garlic Shrimp

I have issues with shrimp. There’s no such thing as having a few. Especially around shrimp like these grilled butter garlic shrimp. The shrimp are essentially poached in an easy mix of butter and garlic, with a little Old Bay and red pepper flake for heat and flavor. They pick up a hint of smoke from the grill. I used my charcoal grill. You can also use gas or pellet, or even cook these on a flattop such as a Blackstone. The sauce is great for dipping the shrimp. And it makes for the best bread soppin’ you’ll find.

Grilled Butter Garlic Shrimp

Tell Me A Tail

How you like your grilled butter garlic shrimp is up to you. If you can get fresh gulf shrimp, that’s what I’d go with. Leave the tails on for easy handling. Or take them off. You’ll want to remove the shells so the flavors get all in there, but you can also leave them off and still enjoy great shrimp. No matter what way you go, they’ll be delicious. Just serve with bread, extra lemons, and lots of paper towels!

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Also try my peel-and-eat grilled shrimp.

Grilled Butter Garlic Shrimp
Print Pin
5 from 1 vote

Grilled Butter Garlic Shrimp

Serve with bread for delicious soppin'!
Course Main
Cuisine American
Keyword grilled, shrimp
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 16kcal

Equipment

Ingredients

Instructions

  • Fire up your grill for indirect cooking at 250 F.
  • Lightly oil a 10" cast iron skillet.
  • Arrange the shrimp in a circle around the pan. Get fancy with them. Or don't. Up to you.
  • Combine the butter, garlic, red pepper flake and Old Bay seasoning and drizzle over the top of the shrimp.
  • Squeeze the juice of 1/2 of the lemon over the top. Place the remaining half lemon in the center of the skillet.
  • Place skillet over indirect heat and cook 20-25 minutes. Check on the shrimp at least once. You might want to turn the skillet 180 degrees (USING A THICK OVEN MITT!) to get all sides cooked evenly. The shrimp are done when they are pink and the internal temperature has reached 145 F.
  • Remove skillet from grill USING A THICK OVEN MITT and sprinkle with parsley.
  • Squeeze the remaining lemon half (from the skillet) over the shrimp and serve.

Notes

Serve with garlic bread or toasted Texas toast for soppin’.

Nutrition

Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 0.03mg | Sodium: 11mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 337IU | Vitamin C: 18mg | Calcium: 22mg | Iron: 1mg

Nutritional values are approximate.

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Jimmy John’s Bootlegger Club Sub In A Tub

Sure, me and some co-workers coulda gone out for subs for lunch. But I wasn’t in the mood for all that bread. And I’m cheap. On top of that, I don’t have any co-workers. Well, I do but I work from home. I’m not going out to grab a sandwich. So I made a Jimmy John’s Bootlegger Club sub in a tub instead! And boy was it a mighty delicious salad! I enjoyed the fresh ingredients. And I really enjoyed that it was ready in no time at all. I even felt better after eating it!

Jimmy John’s Bootlegger Club Sub In A Tub

The Almost No-Bread Zone

Everything is here on my Jimmy John’s Bootlegger Club sub in a tub that can be found on the store-made sandwich. More or less. I chop the lettuce and tomatoes the day before. On the day I’m going to have this I just cut up some meat and cheese, add a little salt and pepper and I’m ready! Oh yeah and dressing! For the dressing I just grab whatever suits my fancy! This isn’t complicated or fancy. Just a nice way to change up my lunches with something fresh and satisfying.

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Also try my house sub sandwich.

Jimmy John’s Bootlegger Club Sub In A Tub
Print Pin
5 from 1 vote

Jimmy John’s Bootlegger Club Sub In A Tub

Eating out of a tub is fun!
Course Main
Cuisine American
Keyword sub in a tub
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 97kcal

Equipment

Ingredients

Instructions

  • Place the lettuce into your tub or onto a plate.
  • Layer the sandwich meat slices and roll up like a cigar. Slice with a knife. Add to the lettuce.
  • Slice the cheese and add to the lettuce along with the tomato.
  • Sprinkle with salt and pepper to taste.
  • Serve with your favorite dressing.

Notes

This salad can be made a day ahead. Just cover and store in the fridge.

Nutrition

Calories: 97kcal | Carbohydrates: 6g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 247mg | Potassium: 303mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1088IU | Vitamin C: 9mg | Calcium: 169mg | Iron: 1mg

Nutritional values are approximate.

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Classic Thousand Island Salad Dressing

“Don’t mess with the classics”. That’s not always a rule that I follow. But sometimes it’s nice to return to them and make them just as they were meant to be. It’s ok to resist the urge to change things up. Just follow the recipe. Use the same ingredients. The same amounts. And enjoy the reason that it’s a classic. Like this classic Thousand Island salad dressing. There’s nothing complicated here. No need to mess with it. Just make it and enjoy! I certainly did!

Classic Thousand Island Salad Dressing

The Key To Success

Even though this classic Thousand Island salad dressing is pretty easy to make, I think that using grated onion is important in it coming out great each and every time. I used to use a microplane grater to grate my onion. The onion would fall apart and I’d get frustrated. Now, I use my cheese grater to make perfect (and super easy!) grated onion each and every time. I just put in a chunk of onion and get to cranking! Perfect!

Oh, and use fresh lemon juice. If you can. Sometimes I can’t, I admit it. The lemons will look so sad at the grocery store that I question why they are even out in the bins. That’s when I have to use the stuff from concentrate. Gotta do what you gotta do!

Why is it called Thousand Island? Because it came from the Thousand Islands in the St Lawrence river!

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Also try my quick fix Franch salad dressing. Yes, Franch. Try it, it’s great too!

Classic Thousand Island Salad Dressing
Print Pin
5 from 1 vote

Classic Thousand Island Salad Dressing

A fantastic version of the traditional dressing.
Course Salad Dressing
Cuisine American
Keyword salad dressing
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 402kcal
Author Inspired by a recipe from A Southern Soul

Equipment

Ingredients

Instructions

  • Place mayonnaise, ketchup, relish, lemon juice and onion in a small bowl and whisk until smooth.
  • Add a little salt and pepper and whisk.
  • Taste and add more seasoning if desired. You may also want to add a bit more relish.
  • Cover and refrigerate at least 1 hour before serving.

Notes

Stir before serving.

Nutrition

Calories: 402kcal | Carbohydrates: 6g | Protein: 1g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 522mg | Potassium: 60mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 159IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.2mg

Nutritional values are approximate.

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Cheddar Ranch Chicken Burgers

You gotta add flavor when you make chicken burgers. And boy, do these cheddar Ranch chicken burgers add flavor. I almost thought about giving up on beef hamburgers after my first bite. Juicy. Nicely cheesy. Ranchy. Just flat-out yummy. The toppings are up to you. I went with some of my favorites, like lettuce and tomato and bacon. Heck, they’re great with just Ranch dressing!

Cheddar Ranch Chicken Burgers

Is It Hot In Here?

As they are, these cheddar Ranch chicken burgers are delicious. There’s no reason to change a thing. Ever. But… If you like a little kick, a little heat, in your burgers, there’s no reason not to add some (or a lot)! Add a few pinches of red pepper flake or cayenne. For color and heat, mince up a jalapeno or two (seeded or not, up to you) and add to the chicken mixture. And yeah, you can use pepper jack cheese instead of cheddar. Now we’re talking a little heat!

Or just make them the way they are. They’re delicious!

And yes, you can make these with ground turkey instead!

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Also try my black bean teriyaki burgers and my Beyond Meat smash burgers!

Cheddar Ranch Chicken Burgers
Print Pin
5 from 1 vote

Cheddar Ranch Chicken Burgers

There's no reason to change a thing about these delicious burgers!
Course Main
Cuisine American
Keyword chicken burgers
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
Calories 361kcal
Author Inspired by a recipe from Cookiespedia

Equipment

Ingredients

For the chicken patties

For the burgers

  • vegetable oil for cooking the patties
  • 8 hamburger buns toasted as desired
  • Ranch dressing
  • toppings your favorites, such as shredded lettuce, tomato, cooked bacon, sliced onion

Instructions

For the chicken patties

  • Place all of the patty ingredients into a large bowl.
  • Combine the ingredients using your hands. Get everything well-distributed.
  • Form the patties into 8 equally-sized patties. They'll be about 5 ounces each. Place onto parchment paper until ready to cook.

For the burgers

  • Preheat a large skillet over medium heat. Alternatively, the patties can be cooked on an outdoor (or indoor) griddle.
  • Add some oil.
  • Working in batches as needed, cook the patties for 6-8 minutes per side. They should be nicely browned and cooked through.
  • Slather the cut sides of the buns with Ranch dressing.
  • Add the cooked patties and your desired toppings.

Notes

For a spicier version, add a few good pinches of red pepper flake or cayenne to the chicken mixture.
These burgers are also great topped with fresh guacamole!

Nutrition

Calories: 361kcal | Carbohydrates: 30g | Protein: 27g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 650mg | Potassium: 690mg | Fiber: 1g | Sugar: 4g | Vitamin A: 101IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 3mg

Nutritional values are approximate.

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Memphis-Style Coleslaw

Easy. Delicious. That’s what I want from my coleslaw. Oh sure, sometimes I’m feeling more fru-fru and add ‘weird’ things to my slaws. But not this time. This Memphis-style coleslaw was put together in no time using ingredients I had hanging around. I didn’t have to make a shopping list. I didn’t have to do a lot of prep. It’s basically an ‘everyone into the pool’ recipe, and I like those. The slaw is sweet and creamy and crunchy. That’s my favorite kind.

Made Fresh, So Eat It Fresh

I have a thing about my coleslaws. It’s a texture thing. I gotta have that crunch. Fresh cabbage. I’m not a big fan of most coleslaws after they’ve been around a few days. They tend to lose that crunch that I love. If you’re the same, then do what I did. Eat it just as soon as you make it. This Memphis-style coleslaw is so good you’ll have no problem doing that. Put extra on your plate if you need to. You’ll want to.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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This slaw is the perfect side for my Bourbon Street pulled pork sandwiches!

Memphis-Style Coleslaw
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5 from 1 vote

Memphis-Style Coleslaw

The slaw is sweet and creamy and crunchy. That’s my favorite kind.
Course Side
Cuisine American
Keyword coleslaw
Prep Time 15 minutes
Get happy time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 216kcal

Equipment

Ingredients

Instructions

  • In a large bowl, whisk together all but the coleslaw mix until smooth.
  • Add the coleslaw mix and stir until coated.
  • Cover and refrigerate for at least one hour before serving.

Notes

Stir again before serving.

Nutrition

Calories: 216kcal | Carbohydrates: 6g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 448mg | Potassium: 120mg | Fiber: 2g | Sugar: 4g | Vitamin A: 77IU | Vitamin C: 21mg | Calcium: 37mg | Iron: 1mg

Nutritional values are approximate.

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Sous Vide Parmesan Garlic Asparagus

Forever and a day now, my go-to asparagus cooking method has been to steam it and then sear on a grill or in a hot skillet. And it was good. But I admit, sometimes I didn’t get it cooked evenly. Here a little-tougher, and there a little-softer. This sous vide parmesan garlic asparagus not only solves my consistency issue, it also tastes crazy amazingly good. You taste the asparagus. It’s not muted or hiding somewhere. A little salt and parmesan (nice, but really optional) and this is easily a favorite side dish in our house.

Sous Vide Parmesan Garlic Asparagus

Crazy Easy. Crazy Good.

This sous vide parmesan garlic asparagus is not difficult to make. At all. The hardest part (and it’s not hard) is trimming the asparagus. I like to take one piece (usually the largest, thickest one) out of the bunch and bend it. It’ll snap at the line between tender and woody. I use the length of that piece as my guide for cutting the remaining asparagus. Just line them up and give it one good cut. Boom, done. And that’s the hardest part!

I like parmesan on the asparagus, but I’ve also left it out and still loved this dish.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
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Also try my sous vide garlic herb potatoes.

Sous Vide Parmesan Garlic Asparagus
Print Pin
5 from 1 vote

Sous Vide Parmesan Garlic Asparagus

I like parmesan on the asparagus, but I've also left it out and still loved this dish.
Course Side
Cuisine American
Keyword asparagus, sous vide
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 301kcal

Equipment

Ingredients

  • 1 bunch asparagus trimmed
  • 4 tablespoons unsalted butter divided
  • kosher salt to taste
  • 1 tablespoon garlic minced
  • ¼ cup Parmesan cheese grated or shredded

Instructions

  • Pre-heat your sous vide water to 185 F.
  • Rinse the trimmed asparagus and pat dry.
  • Place the asparagus in your vacuum bags in a single row. Do not overlap. Use more bags if you need them.
  • Put one tablespoons of butter at the 4 corners of the asparagus.
  • Add a few good pinches of salt (try to sprinkle it around).
  • Add the garlic to the center of the bag.
  • Remove all of the air from the bag and close, or vacuum seal tight.
  • Transfer to the sous vide and cook for 14 minutes.
  • Remove asparagus from bag and transfer to a serving platter.
  • Serve topped with the buttery juices from the bag and sprinkled with Parmesan and more salt, if desired.

Notes

You can skip the Parmesan and still enjoy fantastic asparagus.

Nutrition

Calories: 301kcal | Carbohydrates: 10g | Protein: 10g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 209mg | Potassium: 489mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2499IU | Vitamin C: 14mg | Calcium: 216mg | Iron: 5mg

Nutritional values are approximate.

Sale
Anova Culinary Sous Vide Precision Cooker...
Anova Culinary Sous Vide Precision Cooker…
  • Pros have been doing it for years, and now you can…
$169.00 Amazon Prime
Buy on Amazon