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Tuesday, January 24, 2017

Whole30 - Island Shrimp


#JanuaryWhole30 

This recipe comes from a book I got a while ago, Primal Blueprint Quick & Easy Meals. which prompted me to get back in to the actual cookbook mode ... even though I have tons of them, I need more that are on track with this new way of eating!

By the way, in case you didn't know, 450 Swagbucks will  give you $5 in Amazon cash ... and that's how I've been buying the cookbooks ...

Another side note ... I do NOT like to have them on my Kindle. I mean, yeah, it's sort of cool to just open up the Kindle BUT I don't like the layout/format whatever. It's not the same as looking at the 2 pages, side by side ... so I've decided no more cookbooks on the Kindle.

Anyways ... 

It's Whole30 Compliant! Sweet! Perfect for January 2016 which is RIGHT around the corner, you know?

I renamed the recipe to Island Shrimp with Avocado, then, just Island Shrimp ... more appealing to ME than Tropical Avocado & Shrimp. And yes, there were a few modifications along the way ... if you want the real deal, buy the book and flip to page 57 ...


You can easily double, triple or even quadruple this recipe, as I was only feeding myself for a late lunch and early dinner, I made it in the quantities listed below ... Ready? Ready ...

1/4 cup mango, cut into chunks
1 jalapeno, seeds removed
Juice of 1 lime
dash of salt
3 tbs olive oil
1/2 lb raw shrimp, peeled and deveined (personal note, I always take the freakin tail off, it annoys me)
1/2 tsp cumin
1 avocado, cut into chunks
3 radishes, sliced
1/4 red onion, sliced
chopped cilantro (optional but recommended)

Get out the big gun food processor ... add mango, jalapeno, lime juice, olive oil and salt.


Let it rip and make a sauce. 


Put sauce in fridge to chill a little. Trust me. I wasn't crazy when I tasted to adjust the seasoning, but after it chilled for a bit, it was a whole different flavor!


Sprinkle the shrimp with the cumin and saute in a bit of olive oil til cooked (not overcooked!)


In large bowl, combine the shrimp, avocado, radish, onion and cilantro. Toss with the sauce and serve OR you can pour the sauce over prior to serving. Either way, recommend making this ahead of time and letting chill in the fridge for 45 minutes or so ...


Good? Yes it was ... the radishes really tasted good with the mango sauce. I think I was in love for a minute there.


Note: I have made this with cooked shrimp ... in that case I just added the cumin to the food processor when making the sauce ... I'm all about making do, you know?

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post contains affiliate links ... click here to read my disclosure :-)

Monday, January 23, 2017

Whole30 - BLT Boats

All three times I've tried to do the Whole30 in the past (and have NEVER EVER EVER made it past Day 14!), I always come across some really great and tasty recipes that are definitely keepers!  This would be one of them!


#JanuaryWhole30

These are perfect since you don't use regular bread, but instead, yummy butter lettuce or baby romaine lettuce leaves come in to play here ...

This recipe was made for ONE (ME!) but could easily be doubled, tripled, quadrupled and so on if you wanted to serve these as an appetizer for a party or a dinner (or lunch, breakfast, etc.!)

Lets get cooking, shall we?

4 lettuce leaves ... I used butter lettuce as that was what I had on hand that needed to be used up
3 slices of cooked bacon, crumbled (look for reduced sodium and check to see if there is any sugar)
6 grape tomatoes, sliced in half and then cut in half again
1/2 avocado, diced (I need to perfect my dicing and separating skills)
1 stalk of green onion
dab of mayo (isn't it time you learned how easy it is to make?)
dash of olive oil
dash of dried italian seasoning
dash of salt and pepper

Lay out the lettuce leaves on a plate and pat dry if they are still a little wet.

Toss your tomatoes in a small bowl and add the olive oil, salt, pepper and italian season. Stir and set aside.

Walk to the other side of house, stand in that soon to be missed guest kitchen and try to remember WHY you walked all the way over there. Open fridge, stare at the items there and wait for something to jump and say "hey, me!" and think, crap, I don't remember why I walked over here!


Come back to the food in the main kitchen and give them tomatoes a stir after about 10 minutes of staring in the fridge. Drain the excess liquid if any out of the bowl.

Add a bit of mayo to the center of each lettuce leaf, smear a little to spread out.  Add the tomatoes to each lettuce leaf.

Sprinkle with the bacon pieces.

Sprinkle with the avocado.

Garnish with the sliced green onions.

Remember that you walked to other side of house for a can of LaCroix to drink. Doh.

Serve up and Enjoy!

This is totally Whole30 approved, Paleo, Grain, Gluten and Dairy Free ... perfect!

Looking forward to sharing with some of these Great Parties ... go check them out!

Saturday, January 21, 2017

Fresh Pico de Gallo - Whole30

Ready for another quick dish to add to your Whole30 menu? Well here you go!

#JanuaryWhole30

It's considered a "condiment" but I can stand at the kitchen counter and eat this stuff by the spoonful!

Pico de Gallo
Now. It's really easy for me to chop chop chop as I've got that handy dandy Vidalia Chop Wizard! What? You don't have one?? What are you waiting for? Go get one pronto!  This saves sooooo much time chopping AND everything is a nice uniform dice. Go, go go! Go get one right now! $14.99 at Bed Bath and Beyond if you use your little handy 20% off coupon.  Or else you can click that link above for Amazon and if you have Prime, you'll get it in 2 days. Have I stressed how *important* this is (and yes, I am a frugal gal and I highly recommend this little gadget!* (ahem, I didn't realize they've gotten as expensive as that on Amazon! I bought mine probably 10 years ago and it's still going strong, so even at those prices, might be a good deal as you can use it A LOT!)


Ok. Now that we have THAT out of the way, lets move on, shall we?

What you need will vary depending on how much Pico you want floating around. Trust me, you'll want more than you think! But you can start off small with this:

2 tomatoes.  This time around I used regular tomatoes. I prefer roma as they are meatier
1/2 large onion, red, white, sweet, whatever. Again, this time I used sweet because it's what I had
1 jalapeno. Up to you with removing seeds/membranes. These japs were really hot so seeds came out
1 lime, juiced
a dash of salt
dash of pepper
cilantro *optional, Hubby hates. I use sometimes, this time YES*

Quarter your tomatoes, gently squeezing to remove the excess seeds/juice.

Quarter you onion.

Cut jalapeno in half.

Cut lime in half.

Wash your knife, dry and put away. Safety first, Folks!

Grab your chopper and place the large grate on top.


Place ONE piece of tomato on grate and close the lid quickly. Like, slap it down! If you don't do it quick, you'll just smash the tomato and we all know, smashed tomatoes make sad tomatoes.

  

Repeat with the rest of tomatoes. When done, dump them bad boys in to a glass bowl.

Repeat with the onion.


Look at how nice those little squares are!

Remove the large grate and insert the small grate.  Add your jalapeno to the top and really slap the lid down. Open lid and stand back from that fresh green, potent smell of jalapenos. Whew! Mine are really hot this time, not sure what the heck it is!

  


Dump the japs in to the tomato/onion mixture. Add your salt and pepper. Squeeze your lime juice over the top.


Grab a large spoon and gently mix all together.  If using cilantro, go ahead and add and gently mix that in.  

Taste and enjoy!


*I used this stuff for the cilantro. Interesting concept and I just noticed they also sell ginger. I think the shelf life is 8 weeks (based on when I bought it) and once opened, 4 weeks.  It's a little pricey at $4.99 a container BUT that's about what I pay for a plant that last only a month and so I think it's a fair trade for ME!


**Oh, and by the way, it's sort of obvious, but this is clearly Whole30 Approved, Paleo, Gluten Free, Dairy Free and Grain Free**

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post may contain affiliate links ... click here to read my disclosure :-)

Friday, January 20, 2017

Whole30 Chicken & Broccoli

Welcome to yet another addition of #JanuaryWhole30

It's another repost, yes, it is, and I'm hoping this time around, I can say that Hubby IS following along 100% ... if that's the case, we will certainly skip the Trader Joe's bag of veggie rice and replace it with some yummy riced cauliflower


BUT

I have to convince him that I really need to be more focused on what I eat and that if he participates, even just a bit, it's a lot easier for me to stay focused ...


Yeah. It's kind of working ... until the weekend rolls around and then the beer tops pop, the tequila and wine flows like a river and all those other cheesy little cliches ... (the mountains are blue in this house, just for the record) ... but if I can stay focused Sunday Funday through Thursday then I'm about 75% there, right? It's work in progress, that's all I'm saying ... work in progress ...

Right.

And, that, my friends, is how we got this dish happening ...

2 pounds of chicken thighs, cut in to bite size pieces (ALDI)
1 large head of broccoli, cut in to bite size pieces (ALDI, I used 4 small heads)
3 tbs sesame oil (forever in the pantry)
2 tbs ginger ... I'm not a fan but I used this stuff (Publix b1g1f)
1 tsp salt
1 tsp garlic powder
1 tsp red pepper flakes
2/3 c coconut aminos (soy sauce alternative to avoid soy, grains, etc.) (Whole Foods!)
1 tbs arrowroot powder (or corn starch) to thicken (Amazon)
Riced cauliflower (Trader Joes!) or zucchini noodles, if desired

See, not a whole lot of stuff ;-)  AND ... it only took 30 minutes of cooking time so get chopping in the morning before you head out to work!

Let's hop to it!

Heat up a large skillet over medium heat and add the oil, ginger, coconut aminos, salt, garlic powder and them pepper flakes.  Add the chicken in and give a quick shake to coat a bit. Cook til chicken is about half cooked through.*

Add the broccoli, shake the pan a bit, turn up the heat and put a lid on the pan. I used a lid that sat just inside the pan as I didn't want it 100% covered.  Lift lid and give a stir every few minutes to get the broccoli coated a bit.

Once the broccoli has started to get soft, if desired, add a sprinkle of arrowroot powder over the mixture and stir with a large spoon. This will help it thicken a little.

Some days this cat is so demanding of my attention. 
Random picture in the middle of a food post, I know, but he was being annoying

Serve over zucchini noodles OR riced cauliflower.  I usually serve Hubby his with Trader Joe's Veggie Rice ... it's like a perfect thing for the men in the house for some reason, lima beans and all ...


MEN. 

Me? I ate mine just as is in a bowl. I may have had more than one serving as well ... and went ahead and packaged up my lunch for tomorrow as well. It's a good thing, Hubby loved it and said it was a keeper. Huh. Does he know it's Whole30/Paleo Approved? Well ... he knew that I used the coconut aminos instead of soy sauce ... so that should have led him to believe ... but then again, he's been using the coconut aminos instead of soy sauce ever since I told him soy sauce isn't good for women ;-) I guess that means he loves me? I love him too! Any how ....


This was pretty damn good and it will so be happening again!

Enjoy!

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post may contain affiliate links ... click here to read my disclosure :-)

*So for the record: I followed the original recipe from the start and was sorry as soon as I added the chicken in. The chicken NEEDS to cook first other wise you will have raw chicken on top of quickly dying broccoli. I ended up scooping the sad broccoli out in to a bowl while the chicken cooked, adding it back at the end with more raw broccoli so I wouldn't have sad broccoli throughout.



Wednesday, January 18, 2017

Mexican Beef InstantPot Style

We've been using the InstantPot a little more lately because it's QUICK and doesn't heat up the kitchen!



I mean, seriously, what other reason do you need?

Yup, lunch at my desk was pretty exciting! I had this with riced 
cauliflower and green beans ... yummm

So ... this recipe comes from Nom Nom Paleo ... same place That Damn Fine Chicken came from ... and a few other recipes to be shared very very soon as well!

Anyway.

I'm waiting for the beef to go on sale, or for when I can finally make a quick trip to Costco to pick it up cheaper as beef is just expensive lately! The protein alone on this one cost me $17 or so ... and no, it was not grass fed, groomed, petted or anything else special like that. It was just Publix. Luckily, I used a $5 off $40 coupon, but still ...

Ok, lets get to the recipe, shall we?

TIP: 
Make this a DAY BEFORE you want to eat it, honestly! It's so much better the next day! I was in heaven at lunch for 2 days with this at the office ... yummmm

2 1/2 pounds of beef - I used a chuck roast but you can use brisket, boneless short ribs, flank, etc.
1 tbs chili powder
1 1/2 tsp salt
1 tbs ghee
2 onions, cut in half and sliced thin (I used a red and a yellow)
1 tbs tomato paste (freeze the rest in a small ziploc!)
6 garlic cloves, peeled and smashed
1 can fire roasted tomatoes
1/2 cup beef broth
1/2 tsp fish sauce
dash of black pepper
cilantro

Cut yo' beef in to cubes, like 1 1/2 inch cubes. Seriously. Does ANYONE measure their cubes? I just cut mine in to a little bigger than a generous bite size ;-)  Toss the beef in a large bowl and season with the chili powder and salt.


Turn the InstantPot on Saute and add the ghee and onions and saute til just soft. Add the tomato paste and garlic, give a quick stir and cook til just fragrant. Uhm, I LOVE the smell of garlic and onions cooking!


Add in the beef, tomatoes, broth and fish sauce. Cover and lock the lid in place, making sure the vent is CLOSED.



Press the keep warm button (to turn saute off) and then press the "meat" button which sets the time at 35 minutes.

Go find something to do for 35 minutes. Wash dishes. Watch the news. Blog. Browse Pinterest. Stalk the kids on Facebook.

After 35 minutes are up and you hear the InstantPot beep, you can either press the warm button to turn off the pot and let it release naturally, OR you can leave it as is and let it stay on warm and release naturally. Whichever way you go, just don't do a quick pressure release (where you hit the vent open!).

Pull the beef out and add a little bit of the juice to the dish with the beef.


Serve this up with some riced cauliflower or over some zucchini noodles to keep it grain free/whole30/paleo. Or, if you have those folks in your household who insist on grains, serve up with some rice and call it a day!  Garnish with some fresh cilantro if you are into that ... I only do my plate as Hubby does NOT like cilantro ;-)

Enjoy!

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post may contain affiliate links ... click here to read my disclosure :-)

Monday, January 16, 2017

Sweet Potato Fries

*Repost Alert!*

On DAY 3 of Whole30 (well, the 2nd time around) we had burgers and dogs on the grill ... and man, I was sweating it on so many levels. Yeah, it was hot and humid too but I was more worried about:

B E E R

See, when we grill, we sit outside, where it's like a sauna and NOT in a good way ... between swatting at the skeeters and dabbing at the back of your neck with a paper towel, it's almost a given that you Get Yourself a Coozie and have a chilled beer (bonus point for the first person who can Name That Song!) ... but that's not very Whole30'ish like. Actually, it's everything the Whole30 isn't ...

#JANUARYWHOLE30

But don't you worry ... I improvised on so many levels and was so proud of myself ...

I did indeed grab a coozie and then a can of LaCroix Sparkling Water Lime ... and you know what? That satisfied that habit/need/desire/whatever to roll the edge of the coozie around the table in a circular fashion, sip from the can and give it a little shakey shakey and set it back down ... run my finger around the rim, play with the tab and so on. Yeah, I am a little fidgity.



So anyways ... I bought that big bag of sweet potatoes from Costco and still had the small bag from Aldis so I wanted to use those up first. Yes, they were starting to show their age a little ...


Turn on your oven to 425 degrees.

Grab yourself some sweet potatoes, wash them and peel them up. Lob off the ends of each one (actually, if you cut  off the pointy end BEFORE you peel you will avoid that annoying stop with the peeler when it hits the tough spot).

Cut them bad boys in half long ways and then cut in to fry size pieces. Uhm, I just sliced, cut and sliced the thicker ones again.

Toss them in a bowl and drizzle with some avocado oil and spinkle with some oregano, salt and pepper. Ok, you can use olive oil if you want but I was so excited about the avocado oil ;-)  Make sure you salt them well. I totally under-salted mine!



Grab a large baking tray and toss a sheet of parchment paper over the top ...

Lay out the fries in a single layer, leaving a little room between so they don't "steam" ...


*Sorry, not sure why these look washed out*

Throw the pan in the oven and let them cook for about 15 minutes. Pull out and turn over, the best you can, trying to keep them in a single layer and a spaced apart the best you can.

Allow to cook for another 10 minutes or so, checking for desired doneness.


Yup, they tasted just as good as they look!  I don't think I'll be buying the frozen bags anymore as they really didn't take any longer to prepare than the frozen ones! 

Go ahead and give them a try!

Looking forward to sharing with some of these Great Parties ... go check them out!

And ... if you want to see more pics of what I'm eating while on Whole30 ... follow me on Instagram ... 

Sunday, January 15, 2017

Whole30 Simple Chili

Ready for a NEW recipe? Me too!

#JanuaryWhole30

Yes, I do have a Whole30 Compliant chili recipe but Hubby isn't a HUGE fan of the chocolate in it ... as minimal as it is ... so when I saw this recipe, I thought, sure, why not, lets give it a whirl.

I'm glad I did!


AND ... it's perfect for the Sunday Soup theme!

Here's how I did it!

2 pounds ground beef
1 onion, chopped fine (hubby hates chunky onions)
4 tbs tomato paste (you know to freeze your leftovers in a Ziploc bag and just break off what you need, right?)
3 tbs chili powder
1 tbs garlic powder
2 tbs cumin
1 carton of beef broth
2 14 oz cans of roasted fire roasted tomatoes or just plain diced tomatoes. The fire roasted ones are really worth looking for though, trust me!
generous dash of salt & pepper

In large pot, cook your ground beef and onions til no longer pink.

Drain the excess fat from the pan. 

Add the rest of your ingredients and stir well to combine all.

Allow to simmer 45 minutes or so, giving a stir occasionally. Taste and adjust seasonings if necessary.

NOW.

I had this as just a simple bowl of chili. Topped it with some sliced green onions and a little chopped cilantro.


THEN.

I had this over a bowl of spiralized zucchini ... topped with some diced onions and a squeeze of lime ... oh yeah ...

AND THEN ...

I cooked up some spiralized WHITE sweet potatoes (them things are HARD to find, by the way!) in some ghee on the stove, laid the taters out on a plate, added the chili and topped with some guacamole and a little salsa ... O M G! That was the BEST!

See, this Whole30 thing ain't so bad after all, is it?

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post may contain affiliate links ... click here to read my disclosure :-)




Saturday, January 14, 2017

Whole30/Paleo Chicken Bites

Here we go again!

#JanuaryWhole30

Even though I wasn't actively doing a Whole30 recently, I still asked myself a few questions before I ate something:  Is it healthy? Is it Whole30'ish? Is it Paleo? Is it healthy?? Yes, twice I asked myself that question.

That kind of puts me WHERE I want to be eating ... I just wish I could truthfully say that I eat that way 100% of time ... instead of 75% ... or maybe 70%.  If only beer was Whole30/Paleo, I'd have it made.

Oh ... yeah, them stupid frosted sugar cookies too ... that would be nice.

But they aren't.

So. That brings us to this recipe.  All I had to pick up was the zucchini.



Yes, zucchini. With ground chicken. And garlic, salt and pepper, cumin and a little olive oil.

Weird. Even weirder is that Hubby liked it.  You know he doesn't do squash AT ALL! But he ate this. And was ok with it.  I guess, maybe, he's showing support ... or maybe he was just freakin hungry? :-)

Whatever, I don't care, he ate it and did not complain. Of course, he was asking if we could make some rice to go along with it. I told him we could, but I didn't want rice ... so I had a nice baby lettuce salad with my prized Tessemae's Lemon Garlic Dressing. OH NOTE: Publix sells Tessemae's now ... so I grabbed the big clamshell of salad and then noticed that only the RANCH was available ... like WTF? So I tracked down the produce gal and she was like NOPE, we can't keep that in stock it sells out fast. Ahem, if I'm going to have a ranch dressing that's Grain & Dairy Free, I'm making it myself ;-)

WHAT??

Ok ... back to this recipe (sorry, got off on a small rant there) ...

1 pound ground chicken (freezer, for quite  a while) - I just picked some up at Target a few weeks ago marked down to $1.59 per one pound package! Score!
2 small zucchinis, shredded (2 cups worth) (picked up at Winn Dixie)
3/4 tsp cumin
1 tsp salt
1/2 tsp black pepper
1 clove of garlic, minced
3 green onions, greens only, finely sliced (ALDI)
handful of cilantro chopped (ALDI)

Ready?

Turn oven on to 400 degrees.  Grab a baking sheet and line with parchment paper.

Toss everything in a bowl and mix it up. It will be very wet.

Make yourself some smallish balls (I tried to use my scoop thing but it just wasn't working) and place on the tray.  Leave a little space between them all.

Drizzle a little olive oil over the top of the meatballs and bake at 400 degrees for about 25 minutes. Once cooked through, remove and let cool a little. *I've got some chili pepper infused olive oil that I'm going to use the next time for a little bite!

Grab the smallest one you can find, and tentatively take a small bite.  I was seriously thinking they were going to taste like crap. What can I say, I'm being honest here.

Think to yourself, gee, they kinda taste like chicken nuggets.

Hold out one to Hubby and tell him to try. Coax him as he saw that zucchini AND cilantro (2 things he totally does NOT like). Smile when he says hmmmm...not bad ... and realize that eating this way isn't so very bad after all ...

I was surprised that I liked these as much as I did and now know what to do with the other 3 pkgs of ground chicken in the freezer (well, this and my favorite: chicken lettuce wraps!) ...

I recommend that you make a batch of this dairy free ranch dressing to go along for a dipping sauce as well!

Go ahead and give this a try, you might be surprised as well!

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post may contain affiliate links ... click here to read my disclosure :-)


Original recipe from One Lovely Life ... pretty cool little blog you should check out!

Friday, January 13, 2017

Whole30 - Shallot Chicken

This recipe comes from Paleo Girl 99 who I found on Instagram ... doing the Whole30 had introduced me to a whole new class of bloggers!

So. The first time I made this, I didn't have the dehydrated shallots, but had dehydrated onions, so I improvised and used the onions.

Yeah. Hubby was in love.  Asked me for 3 days if this was really the only thing that I did to make it taste so good. Was I sure it was just the dehydrated onions and not the "fried onions"  and on and on.



Good grief. He just can't accept that something so simple would be so tasty. I did NOT share that this was Whole30 approved as some things just don't need to be said out loud.

Then I put this on the menu again and said, hmmm, let me just order some shallots from Amazon. Well. The first thing that popped up was $1xx.00 to buy. No thank you ... so I kept shopping and finally came across a $12 bottle. Thank you one click ordering!

So, here's how I made it the first time with GREAT success!

2 1/2 pounds of boneless, skinless chicken thighs, extra fatty stuff removed
generous amount of black pepper, salt and garlic powder (we have it premixed sitting next to stove)
generous amount of dehydrated onions or shallots

Rinse and pat dry the chicken thighs, lay them flat in a glass baking dish.

Generously season with the black pepper, salt and garlic. Flip and lightly season the other side.


Now. Go to town with the dehydrated onions or shallots (whichever you choose).  I mean, really go to town. Honestly, I really liked them with the onions!


Bake these in the oven for 25 minutes at 425 degrees.  Because Hubby is different, he wanted to finish them off on the grill. So we cooked on the grill, over medium heat, til golden brown. Alternatively, you could broil to achieve the golden brown topping.

Serve up and enjoy!

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post may contain affiliate links ... click here to read my disclosure :-)

Thursday, January 12, 2017

Simple Asparagus

For years, and years, like every other veggie out there, I wouldn't go near asparagus ... that's like, a tree stalk, right?  It's right up there with the green tree shrubs (broccoli) and that funky white stuff (cauliflower)!

#JANUARYWHOLE30

And then, I tried these little skinny stalks with garlic and olive oil and since then, I've been addicted to asparagus ... I'm the one in the produce section tossing the fat things aside, looking for the wimpy, skinny things.


Yup. That's ME!! Hi! Sorry if I held you up!  If nothing else, Whole30 has made me branch out and try all kinds of different veggies ... that in itself is a NSV, you know?

So a few weeks ago, Aldi's had asparagus. Imagine that!? $2.99 for a one pound bag. Now, mind you've I've seen asparagus there before, but it was either, you guessed it, fat and woody OR the tips were all mush which is a no-no in the asparagus world.

So whenever, I see them model thin stalks, I scoop them up, run home and promptly start cooking ... I LOVE LOVE LOVE these things!



I used to make them this easy way: asparagus, chopped garlic, diced onion, olive oil, salt & pepper mixture ... but then ... I discovered this:


Trader Joe's Lemon Infused Olive Oil  ... uhm ... HELLO!!??

So now, I just skip all that happy chop chop chop stuff and get straight down to this technique:

Snap and rinse your asparagus, toss the tops in a large bowl.

Drizzle with generous pour of that there Lemon Infused Garlic Oil

Liberally season with your salt & pepper mixture (ours is salt, black pepper, garlic powder and onion powder poured in to an OLD Badia spice bottle ... we live by this stuff)

With clean hands, fluff and mix to coat all the asparagus.



Fire up your grill and allow to heat on high. Reduce the heat to medium (make sure no flames are hitting the grates) and clean. Put a grill mat down (if you don't have one, you NEED one ... this is what they look like and I really need to do a review on these! I picked this up at Bed Bath & Beyond for like $10 or so but like the link better as there's 3 and they seem to be larger than what I have)


Toss on your asparagus (I did two batches as I made 2 pounds), spread them out a little and close the lid. After a few minutes, check on them, giving them a little toss with your tongs ... keep an eye on them as they will get charry really fast ...

I love, love, love these little things and this is such an easy recipe to make! Go ahead, give it a try!

Enjoy!

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post may contain affiliate links ... click here to read my disclosure :-)