Wednesday, May 27, 2009

Zesty Marinated Asparagus

This recipe for tender asparagus that is served cold is marinated in a balsamic vinaigrette and sprinkled with a tangy lemon zest and fresh parsley. A great side for barbecued chicken or grilled steak.
Bring a large pot of salted water to a boil. Blanch 2 pounds of fresh asparagus, cut into 2 1/2 inch pieces, just until tender, about 1 minute. Plunge into a bowl of cold water to cool.

Zest 1-2 teaspoons lemon. Drain asparagus and place in a large resealable plastic bag. Pour in 1 1/2 cups (or less) balsamic vinaigrette salad dressing and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, 1/4 cup fresh parsley, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
Serve reserved vinaigrette in a small dish on the side.
322 calories per each of 4 servings
  • I did not cut the asparagus into pieces as I like the way they look as spears.
  • I added the lemon zest, parsley, salt and pepper to the balsamic dressing during the marinating process.

From the Cookie Jar ~ Snickerdoodles

1 cup butter
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
4 tablespoons white sugar
4 teaspoons ground cinnamon

1. Preheat oven to 375F.
2. In a mixing bowl, cream the butter and sugar together. Add eggs and vanilla.
3. In a separate bowl, combine flour, baking soda, cream of tartar, and salt. Add to the creamed mixture and blend well.
4. In a small bowl, stir together the 4 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll in the cinnamon sugar. Place cookies on lightly greased cookie sheet, two inches apart. Flatten slightly with bottom of glass.
5. Bake for 6-8 minutes. Edges should be slightly brown. Cool on wire rack.
Note: I must have made my cookies bigger because I baked them for 12 minutes. I did not flatten before baking and they came out a perfect shape.
original recipe found at Kelli's place.

Monday, May 25, 2009


Brigadier General William C. Doyle Veterans Cemetery
Wrightstown, NJ
God Bless America
Words and music by Irving Berlin© Copyright 1938, 1939 by Irving Berlin

God Bless America,
Land that I love.
Stand beside her, and guide her
Thru the night with a light from above.
From the mountains, to the prairies,
To the oceans, white with foam
God bless America My home sweet home.


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