Roasted Asparagus with Popping Tom's

I love lots of color on my plate- it just looks so appealing and gorgeous when you have a dinner with a variety of shapes, sizes & colors all over it. You are also getting a wide variety of nutrients and vitamins when you color your plate with the rainbow!

This side-dish is super easy for a week night but is elegant enough to be served for a group- in fact, I'm making this one on Sunday for my family for Easter dinner. The freshness of the lemon zest and the parsley will really impress! And even better is that you basically let the oven do all the work- but YOU take all the credit!

Ingredients & Recipe:
Printable Recipe

• about 2 lbs. of trimmed Asparagus (Trim each piece by breaking off the woody end. Do this by holding each end of the asparagus & start bending it in half until it breaks- it will naturally break off where it needs to-discard the end piece)
• 1 pint of grape tomatoes
• 6 garlic gloves, smashed
• 1 Tbls. olive oil
• S & P
• 1/4 cup pine nuts, toasted
• 1/2 cup fresh parsley, chopped
• the zest of 1 lemon
• cooking spray

Begin by heating your oven to 450 degrees. Cover a baking sheet with a piece of foil and spray very lightly with cooking spray.

Lay the asparagus on the baking sheet, drizzle the olive oil and some S&P to taste- toss the asparagus around to coat evenly. Roast for about 15 minutes total- except for the last 5 minutes of roasting, add the grape tomatoes & give everything a small toss. Once the asparagus begin to get brown and that tomatoes are starting to pop (hence, "Popping Tom's), pull the baking sheet out of the oven- you are almost ready to serve.

While the veggies are roasting, mix the pine nuts, parsley, lemon zest and a little more S & P. Transfer the veggies into a nice serving dish and then sprinkle the mixture over the top, serve and enjoy!

How To...Make Perfect Hard-Boiled Eggs

The chickens that laid the eggs that inevitably sit in our fridge would probably flip out if they realized that most of us have NO CLUE how to properly hard-boil an egg! Well, lets get serious...chickens these days have a lot of things to flip out about, but I won't even start on that. Anyways, I feel like there is so much wrong info out there on how to make a good boiled egg and most of us end up with a nasty green line around the yolk (which is from overcooking) or with an egg we can't peel cleanly (which usually means your eggs were too fresh to boil). My mama has always had the best tip for this and it's never proved me wrong- go Gina!

Ingredients & Recipe:

Printable Recipe

• As many eggs as you want(not fresh eggs, i.e. not straight from the grocery store), in a single layer in a pot (the eggs should be comfortable in the pot, not squished together). Allow them to get to room temperature and then pour enough luke-warm water to cover the eggs by 1-2 inches. A new tip I've learned along the way is to add a dash of white vinegar into the pot at this point, which helps the eggs stay together JUST in case there are any cracks.
• Bring the water up to a boil over medium heat. Once you have a decent boil going, turn the heat down to medium-low, put the lid on the pot, remove from heat and set your timer for exactly 10 minutes.
• After 10 minutes, give your eggs an ice bath or run the pot under cold, cold water for a few minutes.
• I've heard some cooks that crack each egg a little to allow some cold water to get inside. I do not prefer this method, but you might love it!
• I usually will then place the eggs in a bowl filled with cool water and a few ice cubes, set the bowl in the fridge for a few hours and then eventually transfer the eggs back to the egg carton for use later!

Go-Go-Go-Gonzola Pasta

Wake up, shower, get ready, eat breakfast, make lunch, pack the car, work, drop off dry-cleaning, drive home, do laundry, fold clothes, check e-mail, make dinner, vacuum, GO GO GO...

For nights that you need a quick homemade pasta dish for dinner, lean on a container of Gorgonzola cheese and some heavy cream to get you through. AND I promise will be on the table in less than 15 minutes!

Ingredients & Recipe:
Printable Recipe

• 1 cup of Gorgonzola cheese
• 1 cup of heavy cream
• 1 tab of butter (optional)
• 1/3 cup Parmesan cheese
• S & P
• 1 pound of whole-wheat pasta (fettuccine preferably)
• dash of dried parsley

Prepare your pasta to "al dente" (which means cooked but with a bite, not mushy).

Heat cream and Gorgonzola in a soup pot over medium heat, stirring constantly until melted. Stir in the Parmesan cheese, S & P, and butter (if using- butter will just add another layer of richness). Let the mixture thicken as it comes up to a simmer. Pour over hot pasta & sprinkle with parsley, enjoy!

You Could Also Try...

• Grill a skewer of shrimp for each person, toss into the pasta before serving
• Grill a fillet of fish or a chicken breast, place over the pasta before serving
• Add in grilled or sauteed asparagus, broccoli or mushrooms

Crock-Pot Warm Apple Crisp

If you thought you couldn't make a delicious dessert, think twice!!! The only skill you need for this recipe is the ability to peel and slice an apple, and the rest is taken care of by the brilliant crock-pot! And no one will even know how simple it was for you when you assemble this Warm Apple Crisp over a scoop of ice cream!

Do not miss an opportunity to make this one! I made this at work a few years back, and it not only had the office smelling like heaven, but it was a total crowd-pleaser.

Ingredients & Recipe:

Printable Recipe

• 4-6 apples, peeled, cored and sliced (use a variety of apples, maybe some Jonathan's and/or some Granny Smith's)
• 1/2 cup of quick-cooking oats
• 1/2 cup brown sugar
• 1/2 cup of all-purpose flour
• 2 Tbls. butter or margarine
• 1 tsp. ground cinnamon
• 1/4 cup water

Begin by spraying your crock-pot with cooking spray, and place the apple slices on the bottom. Gently, pour in the water over the apple slices.

In a medium sized bowl, combine the oats, sugar, flour, butter and cinnamon- use a fork to combine until crumbly. Sprinkle the mixture over the apples. Cover the crock-pot and cook on high for 2 hours or cook on low for 4 hours. Serve in a deep bowl with scoop of vanilla ice cream!

You Could Also Try...

• Add in a cup of fresh cranberries when you toss in the apple slices
• Add 1/2 cup of chopped nuts (pecan, walnuts...) to the oat/sugar mixture

Crock-Pot Southwest Chicken

Dear Crock-Pot,

I really love your consistent heat and magical powers, especially when I throw raw meat and veggies in you, and voila!!! - in just a few hours you miraculously execute a satisfying and effortless meal.

The way you make the house smell like a warm, cozy, fulfilling dinner really makes me smile when I get back from an appointment at work. And I love how flexible you are; you don't care if I just want you to simmer some soup, or if I want you to concoct a full, hearty meal! You, Crock-Pot, make me a very happy woman!

Now, if you could only clean yourself! Oh wait- you kind of do, as long as I use a Slow Cooker Liner! Again, another magical power!

Love, NICHe in the KITCHe

Ingredients & Recipe:
Printable Recipe

• 2 cans of corn, drained
• 1 can of black beans, drained and rinsed
• 2 cups of salsa
• 2 Tbls. ground cumin
• 4-6 boneless, skinless chicken breasts, trimmed
• 1 cup of low-fat cheddar or "Mexican-blend" cheese, shredded

Dump the corn, black beans, cumin and 1/2 cup of the salsa into the slow cooker, mix it around. Place the chicken breasts in next, and then top with the remaining 1/2 cup of salsa. Cover the crock-pot and cook on low 7-8 hours, or on high for 3-4 hours.

When you are ready to serve, sprinkle on the cheese and cover again, for about 5 more minutes, until the cheese is melted. Serve with a side of Mexican style rice!

You Could Also Try...

• Slice up the cooked chicken and assemble a soft taco or burrito!

Crock Pot Veggie 'N' Lentil Soup

My girlfriends reminded me the other day how important a crock-pot can be in the winter. Just turn that puppy on in the morning before work, or at lunch, and when you get home you'll have the most comforting and simply meal to feast upon!

If you don't have a crock-pot, you can get a basic model at Kohl's, Target, Meijer, or Wal-Mart for under $30. And don't be mistaken...a crock pot can also be used for side dishes, main dishes, stews, chili's & even desserts!! I'll post some good ideas starting with this simple vegetable and lentil soup that is both healthy AND gluten-free! Yeah baby!

Ingredients & Recipe:
Printable Recipe

• 2 (19 oz.) cans of lentil soup (I like the one from Trader Joe's or Amy's brand)
• 1 (15 oz.) can of stewed tomatoes
• 1 (14 oz.) can of low-sodium, all-natural, no MSG vegetable broth (or chicken broth)
• 1 white onion, chopped finely
• 1 green pepper, chopped finely
• 3 celery ribs, chopped
• 1 carrot, peeled and chopped
• 2-3 garlic cloves, minced finely
• 1 tsp. dried marjoram or oregano

Simply combine all the ingredients in your crock-pot and stir up well. Cover and turn the crock-pot to Low. Cook for 6 hours. Done:)

You Could Also Try...

• Add in 1 pound of raw skinless chicken breast, cut into cubes, for extra protein and heartiness
• Remember to be creative with your ingredients; don't love green peppers? Add in 1 cup of frozen peas instead

Bachelor Basics: 5 Ingredient Spinach-Artichoke Pie

Okay, boys (& gals)...you literally only need to have 5 ingredients to assemble this delicious Greek Spinach pie! AND, you only need a big bowl and a pie pan (9-inch preferably) to bake it!

Let me just spell it out for you...

Ingredients & Recipe:
Printable Recipe

• 1 (10 oz.) package of frozen chopped spinach, located in the freezer section at the store where it says "Vegetables"
• 1 (15 oz.) container of ricotta cheese, usually by the sour cream or yogurt
• 1 (8 oz.) container of garlic-herb spreadable cheese, like this, usually near the cream cheese
• 4 eggs
• 1 cup of marinated artichokes, chopped, usually in a jar near the olives, pickles, etc.
• S & P
• Cooking spray

Early in the day, take the frozen spinach package out of the freezer, place it in a bowl and set it out to defrost for a few hours. When it is finally defrosted, it will be very watery- you need to "wring it out" by squeezing handfuls of the spinach over a bowl.

1. Preheat your oven to 375 degrees. Lightly spray a 9-inch pie pan with cooking spray
2. Now, bust out a large bowl. Put the ricotta cheese, garlic-herb cheese and eggs in the bowl and begin to whisk it (with a whisk or just use a fork)
3. Add the spinach and chopped artichokes, and some S & P to taste.
4. Stir it all up
5. Pour the mixture into the prepared pan
6. Bake it, about 45 minutes until golden brown.
7. Eat

You did it! Rock on with your bad self!

Bachelor Basics: Fool-Proof Wine-Pairing

Any wine usually goes for me, but when you want to make a special meal sometimes it puts the icing on the cake to have the perfect bottle of wine to compliment your hard work! Guys...this will certainly impress a date when you're able to say that you "picked this Chardonnay because you knew it would go good with the garlic and Parmesan cheese in the dinner I made tonight".

Now see? That wasn't snooty, arrogant or pompous! You didn't have to get into all the craziness and seriousness of true wine-pairing, but you were able to tell your lady that you took the time and really thought things out- which is really all she wants!!

How will you know which wine to buy for a specific dinner? Use this awesome website to do all the work for you!

http://winewebcentral.com/winepairing/

1. Choose your dish
2. Choose your spices (what flavors does the meal have the most of)
3. Done! You'll see a list of appropriate wines for your meal!
4. Pass it on to your other bachelor friends!

A "Bach" of NICHe...Bachelor Basics: Edition ONE

I watched the nail-biting MSU football game last weekend with some lifelong friends, who were giving me some very constructive feedback regarding my new blog. During the conversation, it came up that there is a need for basic directions and tips for the Bachelors (& some Bachelorette's-I don't descriminate) out there. I feel I'm the chick for the job!

So, please welcome A "Bach" of NICHe -your bachelor (or bachelorette) marketplace, metropolis, headquarters, if you will! I'm going to spell it out for you, so you can have everything you need to a impress a date on Saturday night, or maybe even impress yourself with some easy, no-clean up dinners during the week. Stop with the Hungry-Man frozen meals- instead, follow A "Bach" of NICHe, and you'll be able to get home from the gym on a week night, and have an awesome dinner ready in no time!

To start, there are some items that you need to have around your kitchen to make this work. As I've said before, a little preparation beforehand makes things a lot easier later.

• A basic baking dish with sides: I like this glass Pyrex brand dish that you can get at Kroger or Meijer for around $10. I use it when baking, broiling or roasting chicken, pork or fish, and even use it while baking desserts. It's a great dish for marinating, breading, or serving. Very versatile and a good investment!


• A roll of aluminum foil (Reynold's wrap or any off-brand is fine)
• At least 2 cutting boards (hardwood or plastic): 1 for meats and 1 for veggies/fruits, so you don't cross-contaminate. I love this set of 4 color-coded boards from Bed, Bath & Beyond. Less than $15 if you use one of their 20% off coupons! I know it says "hand wash" but I throw mine in the dishwasher and they've held up fine.


• Cooking spray, like PAM Original


• Extra Virgin Olive Oil (I get the big bottle from Coscto- keep it air tight, and in a cool, dark place, like in a kitchen cabinet)


• Spices/herbs to always have on hand; Mrs. Dash(original), garlic powder, S & P.


• A 10" & 12"-inch non-stick skillet, something similar to these


• A vegetable peeler, can-opener, and a whisk are good items to have, and are relatively cheap.


• A strainer/colander, set of tongs, wooden spoons & plastic spatula are also items that have varied uses and won't put you back much.


• A decent mixing bowl. Glass is best, plastic can get stained easily.


• A decent "Chef's knife" AKA a French knife AKA a general utility knife, nothing too expensive, something like this is fine. You can use it for almost anything cooking related!


• Measuring spoons and measuring cups (they are not JUST for baking!)

I'll update the list periodically, but these are the items that you'll get the most use out of. And if you're a bachelor or bachelorette in need of some specific tips or recipes, please don't hesitate to email me!

Keep your eyes peeled for upcoming posts!