Lemon-Parsley Asparagus

recipe

Boil 2 bunches asparagus 4 to 5 minutes; drain. Mix 1/2 cup chopped parsley, 1 tablespoon each lemon zest and juice, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper in a bowl. Drizzle the asparagus with olive oil and top with the parsley mixture.

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Glazed Pearl Onions

Recipe

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Combine 1 pound frozen pearl onions,
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1 cup chicken broth
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and 2 tablespoons each molasses,
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cider vinegar
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and butter in a skillet; season with salt and pepper.
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Simmer, stirring occasionally, until reduced to a glaze, about 20 minutes.
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Sprinkle with chopped parsley.
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Ranch Dressing Roasted Potatoes

recipe

1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
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preheat oven to 400

In a small bowl mix parsley, dill, garlic powder, onion powder, salt and pepper.
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grab 5 red potatoes and wash them, and chop them
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then get a medium bowl and throw the chopped potatoes in the bowl and sprinkle the seasoning over them
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drizzle about 1-2 tablespoons of olive oil over potatoes
and mix herbs and oil and potatoes all together
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Pour potatoes on a sheet pan and spread them out evenly over the pan, so they aren’t overlapped and they all cook evenly
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bake for about 30-40 minutes or until potatoes are fork tender, flipping a few times while they bake
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serve potatoes and then place Glazed Pearl onion over the top.