Cheesy Garlic Roasted Asparagus is a delicious veggie dish, that’s oven-roasted and topped with melted mozzarella and Parmesan cheeses.

Do you enjoy fresh asparagus? We really do, especially when it is in season in the Spring, and prices come down for this delicious vegetable. A couple asparagus recipes we really enjoy are cream of asparagus soup and grilled asparagus with lemon and Parmesan! Today I want to share a wonderful recipe I found online (on Pinterest) that’s a yummy way to enjoy fresh asparagus.

Fresh asparagus spears are coated in a garlic/olive oil mixture, oven-roasted, and then coated with Parmesan and mozzarella cheeses. After that, the asparagus is then put back in the oven to melt the cheese. Once melted, and the cheese is bubbly and lightly browned, it’s ready to serve in all it’s cheesy goodness! It’s delicious, and today I want to show you how simple it is to prepare.

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How To Make Cheesy Garlic Roasted Asparagus

First things first- preheat your oven to 425°F.  It doesn’t take long to prepare the asparagus, and you’ll need the oven hot and “ready to go” once you’re done seasoning them.

This recipe requires one pound of fresh asparagus. Snap or slice off the “woody” ends of the stalks, then discard the ends. Gather the ingredients needed, which are olive oil, minced garlic, salt, pepper, shredded mozzarella cheese and grated Parmesan cheese.

Place olive oil and the minced garlic in a small bowl or cup, and stir well to combine. Lay the prepared asparagus stalks in a single layer on a large rimmed baking sheet. Drizzle the olive oil mixture over the asparagus. Toss the asparagus to cover each stalk with the garlic and oil mixture, then place them back in a single layer on the baking sheet.

Ready To Roast

Sprinkle the asparagus spears with salt and black pepper. Now the asparagus is ready to roast in the oven. Bake at 425°F for approximately 12-15 minutes. The asparagus should be tender, but not FRIED.

Keep in mind that the thicker the stalks, the longer it will take them to become tender. Keep an eye on them as they bake, and check on them around 10 minutes into the baking time. When done, remove the pan from the oven.

Final Step – Add The Cheeses

Sprinkle the grated Parmesan cheese and then the shredded mozzarella cheese across the middle section of the asparagus spears (as shown below). I like to keep the bottom and the top of the asparagus free of cheese (for presentation). Feel free to totally cover the asparagus with cheese, if you prefer.

Place the pan back into the oven and continue baking for a couple of minutes, until the cheese has fully melted. Once melted, turn the oven broiler on, and place the baking sheet 4-5 inches away from the heating element. Broil only until the cheese is bubbling and has turned golden brown on top. Please keep an eye on it, because you do NOT want it to burn under the broiler!

Time To Eat Some Cheesy Garlic Roasted Asparagus!

Remove the baking sheet from the oven, and transfer the cheesy garlic roasted asparagus to individual plates (or a serving platter) using a large spatula. I separate up a section (or serving) at a time, and move it to our plates. When I photographed this dish, we enjoyed it served with pan seared Creole salmon, and it was a great pairing!

Thanks for stopping by, and I truly hope you have the opportunity to make this delicious cheesy garlic roasted asparagus side dish! Take care, have a great day, and please come back soon for more family-friendly recipes. May God bless you and those you love.

Looking For More ASPARAGUS Recipes?

You can find ALL of my recipes in the Recipe index, located at the top of the page. I have a wonderful variety of other vegetable side dish recipes for you to enjoy, including these asparagus recipes:

• Asparagus Cashew Stir Fry
• Balsamic Chicken with Asparagus and Mushrooms
• Chicken and Asparagus Risotto

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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Original recipe source: Meaghan, at: https://4sonrus.com/garlic-roasted-cheesy-sheet-pan-asparagus/

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Cheesy Garlic Roasted Asparagus

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Cheesy Garlic Roasted Asparagus is a delicious veggie dish, that's oven-roasted and topped with melted mozzarella and Parmesan cheeses.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: cheesy garlic roasted asparagus

Servings: 4

Calories Per Serving: 219 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 pound fresh asparagus woody ends removed
• 2½ Tablespoons extra virgin olive oil
• 2 Tablespoons minced garlic
• ½ teaspoon salt or seasoned to taste
• ½ teaspoon black pepper or seasoned to taste
• ⅓ cup grated Parmesan cheese
• 1 cup shredded low-fat mozzarella cheese

US Customary - Metric

Instructions

1. Preheat oven to 425°F. 

2. Mix olive oil and garlic in small bowl. Lay asparagus spears on large baking sheet in a single layer. Drizzle with olive oil/garlic. Toss asparagus to cover with oil; put back in a single layer. Sprinkle with salt and pepper.

3. Bake at 425°F for 10-15 minutes, until tender, but not fried. Thicker spears will take longer to become tender. Keep an eye on them as they bake; once tender, remove from oven.

4. Evenly spread Parmesan and mozzarella across middle section of asparagus. Put pan back in oven: bake 1-2 minutes, until cheese melts. Turn oven broiler on; place pan 4-5 inches away from heating element. Broil until cheese is bubbling and golden brown on top. Keep an eye on it, because you don't want it to burn!

5. Remove pan from oven; use spatula to transfer asparagus to plates. Enjoy!

Nutrition Facts

Cheesy Garlic Roasted Asparagus

Amount Per Serving (1 (1/4 of total))

Calories 219 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 25mg8%

Sodium 615mg27%

Potassium 302mg9%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 3g3%

Protein 12g24%

Vitamin A 1067IU21%

Vitamin C 9mg11%

Calcium 337mg34%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Apple Pecan Stuffed Acorn Squash is a yummy baked side dish filled with cranberries, brown sugar, butter, cinnamon, apples and pecans.

While looking for different ways to cook acorn squash, I found a recipe in The Farmers Almanac that sounded really good. I made a couple changes to the original recipe, and cut the recipe in half (to make 2 servings, instead of 4).

This recipe for Apple Pecan Stuffed Acorn Squash is amazing, and it’s super easy to prepare. An acorn squash is stuffed with apples, cranberries, pecans, brown sugar, butter, and cinnamon. The squash is then re-baked until the fruit filling and squash is soft and tender.

There is minimal prep time involved, which is always a win-win in my book! Here’s how to make this delicious side dish:

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Prepare The Acorn Squash

Acorn squash is a vegetable that belongs to the winter squash family, and is dark green in color, with long ridges from top to bottom. Some people think it resembles the shape of an acorn.

An acorn squash is a golden color inside, and becomes slightly sweet in flavor, once it has been fully cooked.

To prepare the acorn squash for this recipe, carefully cut the squash in half, lengthwise, from top to bottom, and remove the stem.

Once the squash is cut, use a spoon to remove seeds and pulp from each half. Be careful to NOT cut through the outer skin on the bottom. This will leave a large well in the center.

Place the squash halves, cut side down, in a large baking dish. Pour boiling water into the dish around the squash halves, to a depth of about ¼”.

Bake The Squash

Place the pan into a preheated 375°F. oven, and bake the acorn squash (uncovered) for 30 minutes.

When the squash is done, remove the pan from the oven. Carefully turn the baked squash halves over with a spatula, so the flesh side is facing up.

Stuff The Squash And Bake

Now it’s time to make the filling. Place chopped apples, dried cranberries, chopped pecans, brown sugar, cinnamon and melted butter in a bowl and stir well, to combine.

Divide the fruit mixture evenly between the squash halves, filling the well in the center, and mounding it on top.

TIP: Use aluminum foil to help level the squash, by crumpling it up and wedging it under the front of each squash half.

Place the pan back into the oven (uncovered). Continue baking the squash for 30 minutes, or until the squash and apples are tender. Remove the pan from the oven.

Serve The Apple Pecan Stuffed Acorn Squash

Serve the apple pecan stuffed acorn squash once it’s removed from the oven. Use a heavy spatula to transfer the squash halves to individual plates, then serve.

The apples, chewy cranberries, cinnamon, butter, brown sugar and crunchy pecans taste amazing, when paired with the slightly sweet acorn squash!

We enjoy apple pecan stuffed acorn squash, served with Pan Seared Creole Salmon and Cheesy Garlic Roasted Asparagus.

My husband said the acorn squash was “almost” like eating dessert! I think this yummy side dish would be great for Thanksgiving, because of its unique presentation.

I hope you have the opportunity to make this wonderful tasting veggie dish! We really love it, and trust you (and those you love) will, too!

Thanks for stopping by, and I hope you’ll come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of really delicious vegetable recipes, including:

• Baked Praline Acorn Squash
• Lemon Hazelnut Green Beans
• Broccoli Cauliflower Bake
• Pecan Praline Yams

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: farmersalmanac.com/acorn-squash-with-apple-raisin-stuffing-11905

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Apple Pecan Stuffed Acorn Squash

Prep Time

35 mins

Cook Time

30 mins

Total Time

1 hr 5 mins

 

Apple Pecan Stuffed Acorn Squash is a yummy baked side dish filled with cranberries, brown sugar, butter, cinnamon, apples and pecans.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: apple pecan stuffed acorn squash

Servings: 2

Calories Per Serving: 388 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 medium acorn squash
• 1 large Granny Smith apple (or other cooking apple) peeled, cored, chopped in ½" pieces
• 2 Tablespoons dried cranberries or raisins
• 1¾ Tablespoons brown sugar
• ¼ cup chopped pecans
• 1¼ Tablespoons butter melted
• ¼ teaspoon ground cinnamon

US Customary - Metric

Instructions

1. Preheat oven to 375°F.

2. Cut squash in half lengthwise, from top to bottom. Use a spoon to remove seeds/stringy pulp from center of each piece.

3. Pour boiling water into large baking dish, to a depth of ¼". Place squash cut side down into dish. Bake (uncovered) at 375°F. for 30 minutes. Once done, remove from oven; turn squash over with a spatula, so flesh side is facing up. TIP: Use aluminum foil to help level the squash by crumpling and wedging it under the front of each piece of squash.

4. Place apples, cranberries, pecans, brown sugar, cinnamon and melted butter in a bowl. Stir well, to combine. Divide mixture evenly between squash halves, filling the well, and mounding it on top.

5. Place pan back into oven (uncovered). Continue baking for 30 minutes, or until squash/apples are tender. When done, remove from oven. Use a heavy spatula to transfer squash halves to plates. Serve and enjoy!

Nutrition Facts

Apple Pecan Stuffed Acorn Squash

Amount Per Serving (1 half squash)

Calories 388 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 19mg6%

Sodium 73mg3%

Potassium 946mg27%

Carbohydrates 63g21%

Fiber 8g33%

Sugar 32g36%

Protein 3g6%

Vitamin A 1078IU22%

Vitamin C 29mg35%

Calcium 102mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!

Today I want to share my recipe for making double stuffed potatoes. Most of the time they are called “twice baked potatoes”, but I like to call them double stuffed (like OREO cookies-wink, wink), because there is so much extra yummy stuff piled onto the potato skins!

The process is fairly simple. Russet potatoes are baked, and then the insides are scooped out and combined with bacon, cheese, butter, sour cream and green onions. The mixture is loaded back into the potato “shells”, topped with more cheddar cheese and baked for a brief time. The result? An absolutely lip-smackin’ side dish, appetizer, or party treat! Each serving is half of a potato (or have two halves if you want to make an entire meal out of it), and they are very filling, if you ask me. Here’s how to make them:

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First Step – Bake The Potatoes!

Preheat your oven to 400°F. Begin by washing two large Russet potatoes. I recommend russets because their skin is fairly sturdy and tends to hold its shape after the insides are scooped out. After they’re cleaned, dry them very well with paper towels. Rub each potato with vegetable oil to cover the entire surface, then sprinkle with a little bit of salt.

Use a sharp knife to pierce the potatoes a couple of times (per side). Lay the potatoes on a foil-covered baking sheet, then place them into the preheated oven. Bake the potatoes for 50-60 minutes, OR until they can be easily pierced with the blade of a sharp knife. NOTE: If the potatoes are REALLY large, you may have to bake them 10-15 minutes more.

Prep The Other Ingredients While The Potatoes Bake

While the potatoes are baking, you will have time to prep the other ingredients. Cook the bacon in a large skillet until it is very crispy. When done, transfer the bacon slices to paper towels to absorb the grease, and let the bacon cool. Once cooled, crumble it into small pieces.

Grate cheddar cheese and slice the scallions (green onions), so they are ready to go once the potatoes are done baking. The potatoes are stuffed fairly quickly (while hot), so I recommended having the prep work done ahead of time.

Let’s Make Some Double Stuffed Potatoes!

When the potatoes are finished baking, remove them from the oven. TURN THE OVEN HEAT DOWN TO 350°F.. Let the potatoes rest for 2-3 minutes, then slice them in half lengthwise (be careful- they’re HOT). Place 2 Tablespoons of butter in a large mixing bowl. 

Use a large spoon to remove the potato pulp from each half, making sure to leave a  ½” rim of potato left in the shell around bottom and the edges. That “rim of potato” left in the shell will help support the filling that will be added. Place the potato pulp on top of the butter in the bowl, and mash lightly with a fork. The hot potato pulp will help melt the butter! 

Now Add The REALLY GOOD STUFF!

Add the crumbled bacon, cheddar cheese and sliced green onions to the potatoes. Combine (and lightly mash) the potatoes with these ingredients with a fork until well combined. They don’t have to be creamy! Add the sour cream, and stir until it has been incorporated into the potato mixture.

Bake, Then Serve The Double Stuffed Potatoes

Place the potato shells on the foil-lined baking sheet (again). Divide the potato mixture evenly between the four halves, mounding the filling up on top. Sprinkle each of the double stuffed potatoes with additional grated cheddar cheese.

Place the baking sheet back into the 350° F. oven. Let the double stuffed potatoes bake for 15 minutes (uncovered). This baking time will allow time for the potatoes to re-heat, and for the cheese topping to melt. Once done, remove the potatoes from the oven, and serve! They taste great on their own, OR paired with beef, chicken, or pork. I really think you’re gonna love these potatoes!

I hope you enjoy these yummy double stuffed  potatoes as much as we do! This recipe can easily be doubled… or tripled! Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a GREAT day!

Looking For More POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy recipes featuring potatoes for you to enjoy, including:

• Au Gratin Potatoes
• Roasted Hasselback Potatoes
• Fully Loaded Potato Soup

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Double Stuffed Potatoes

Prep Time

0 mins

Cook Time

1 hr

Additional Baking Time

15 mins

Total Time

1 hr 15 mins

 

Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!

Category: Side Dish, Vegetable

Cuisine: American

Keyword: double stuffed potatoes

Servings: 4 (1/2 potato per serving)

Calories Per Serving: 438 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 large russet potatoes
• 1 Tablespoon vegetable oil or oil of choice
• 1 teaspoon salt to sprinkle on potatoes
• 2 Tablespoons butter
• 4 slices bacon
• 2 stalks scallions (green onions) sliced (white and green parts)
• ½ cup grated cheddar cheese
• ⅓ cup sour cream
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 4 Tablespoons grated cheddar cheese for topping potatoes

US Customary - Metric

Instructions

1. Preheat oven to 400°F.

2. Wash potatoes; dry completely with paper towels. Rub potatoes with vegetable oil to cover entire surface; lightly sprinkle with salt. Using a knife, pierce potatoes a couple of times (per side). Lay potatoes on foil-covered baking sheet. Bake 50-60 minutes, or until they can be easily pierced with the blade of a sharp knife. TIP: If potatoes are REALLY large, you may have to bake 10-15 minutes more.

3. Cook bacon in skillet until very crispy. Transfer slices to paper towels to absorb grease. Once cool, crumble into small pieces.

4. Place 2 Tablespoons of butter in a large bowl. When potatoes are done, remove from oven. **TURN OVEN HEAT DOWN TO 350°F.. Let potatoes rest 2-3 minutes, then slice in half lengthwise Use a spoon to remove potato pulp from each half, leaving a  ½" rim of potato on the bottom and around edges. Put potato pulp on top of butter in bowl; mash lightly with fork. 

5. Add bacon, cheese and green onions to potatoes. Combine ingredients, mashing potatoes with a fork (they don't have to be creamy) until well combined. Add sour cream; stir until incorporated into potato mixture.

6. Place potato shells on foil-lined baking sheet. Divide filling evenly between potatoes mounding filling on top. Sprinkle each potato half with additional grated cheese (1 T. per potato)

7. Place potatoes back into oven. Bake at 350° F. for 15 minutes (uncovered). Once done, remove potatoes from oven, and serve! (Leftovers will keep 2-3 days in refrigerator and can be reheated in microwave). Enjoy!

Nutrition Facts

Double Stuffed Potatoes

Amount Per Serving (1 (1/2 of potato))

Calories 438 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 13g81%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 9g

Cholesterol 60mg20%

Sodium 1087mg47%

Potassium 896mg26%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 1g1%

Protein 13g26%

Vitamin A 535IU11%

Vitamin C 12mg15%

Calcium 222mg22%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Asparagus Cashew Stir Fry is a simple, delicious side dish, with fresh asparagus, cashews, garlic and ginger in a yummy stir fry sauce!

If you are looking for a tasty veggie side dish that comes together in about 10 minutes and tastes amazing, may I share this recipe for asparagus cashew stir fry with you? We LOVE it!

The recipe only takes about 5 minutes to prep, and about 5 minutes to cook. BOOM! A YUMMY side dish you can serve with your favorite meat dishes!

My youngest sister Joni made this recipe originally for us several years ago when she came to visit us in Oregon. I liked the recipe so much I asked her to write down the recipe for me, and am excited to share it here with you today.

I don’t know where she got the original recipe, but it definitely is a KEEPER! Here’s how easy it is to make this tasty side dish:

SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE

Prep the Asparagus For Cooking

Fresh asparagus is used for this recipe, but it needs to be trimmed before cooking. Snap the “woody”, tough ends at the bottom of the asparagus stems to remove.

You can also cut them with a sharp knife, if you prefer. Discard the “woody” ends. Cut the asparagus stalks into 2″ long pieces.

Cook The Asparagus

Heat 2 Tablespoons of olive oil in a large skillet on medium heat. Once oil is quite hot, add the asparagus pieces. Cook, stirring occasionally for about 3-4 minutes.

When done, add the piece of ginger and the minced garlic, and cook (stirring continually) for 30-45 seconds. The reason for the continual stir and short cooking time is so the garlic won’t burn (then it becomes bitter)!

NOTE: You can choose to either add the whole piece of ginger (and remove it later just before serving), or you can finely grate it into the dish. I’ve done it both ways, but usually add the entire piece whole, let the flavors get into the dish, then remove it before serving. You will still get the flavor the ginger imparts, but using the grated ginger will yield a more intense flavor. Your choice.

Make And Add The Sauce To The Skillet

In a small bowl, quickly stir together the chicken broth, cooking sherry, water, soy sauce and cornstarch until smooth. This will only take a second to mix up. Make sure there are no lumps in the sauce before adding it to the asparagus.

Pour the sauce over the asparagus into the skillet. Stir to combine the ingredients, and cook 1-2 minutes on medium-low heat or until the sauce thickens. The sauce will  thicken fairly quickly, so stir the sauce as it cooks to coat everything well.

Final Step – Add The Cashews

Once the sauce has thickened, add the cashews to the skillet, and stir to combine. Heat the asparagus cashew stir fry for an additional minute. This will ensure all the ingredients are coated with the yummy sauce and are heated through.

TIP: If you added a WHOLE 1″ piece of ginger previously, this is the time to remove it from the skillet, before serving! If you grated the ginger, you’re good to go.

Serve The Asparagus Cashew Stir Fry

Transfer the finished asparagus cashew stir fry to a serving bowl… and enjoy! The asparagus will be crisp-tender, and the crunch from the cashews and yummy sauce make it absolutely DELICIOUS!

This dish will compliment a number of main dishes. We enjoyed the asparagus cashew stir fry served with slices of roasted pork tenderloin and mashed potatoes on the side. It was a delicious meal, and I am confident you will enjoy it, too.

Thank you for stopping by today. I hope you have the opportunity to make this delicious veggie side dish for yourself or those you love. You can store any leftovers in an airtight container in your refrigerator for up to 4 days.

Have a great day, take care, and I invite you to come back again soon for more family-friendly recipes.

Looking For More ASPARAGUS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious asparagus recipes for you to enjoy, including:

• Asparagus In Cream Sauce
• Cream of Asparagus Soup
• Pistachio Asparagus In Orange Sauce
• Grilled Asparagus with Lemon and Parmesan
• Cheesy Garlic Roasted Asparagus

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: I received this recipe from my sister Joni several years ago.

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Asparagus Cashew Stir Fry

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

Asparagus Cashew Stir Fry is a simple, delicious side dish, with fresh asparagus, cashews, garlic and ginger in a yummy stir fry sauce!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: asparagus cashew stir fry

Servings: 4

Calories Per Serving: 153 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 Tablespoons extra virgin olive oil
• 1 pound fresh asparagus
• 2 cloves garlic , minced
• 1 inch piece of fresh ginger
• ¼ cup chicken broth
• ¼ cup water
• 2 Tablespoons soy sauce low-sodium, if possible
• 1 Tablespoon cooking sherry
• 1 Tablespoon cornstarch
• ¼ cup roasted cashews

US Customary - Metric

Instructions

1. Snap or cut "woody" ends of the asparagus off (discard). Cut asparagus stalks into 2" long pieces.

2. Heat olive oil in large skillet on medium heat. Once oil is hot, add asparagus. Cook, stirring occasionally for 3-4 minutes. Add ginger and garlic; cook (stirring continually) for 30-45 seconds. Don't let garlic burn or it will turn bitter. NOTE: You can choose to either add the whole piece of ginger (and remove it later just before serving), or you can finely grate it. Your choice.

3. In a small bowl, quickly stir together chicken broth, sherry, water, soy sauce and cornstarch until smooth. This will only take a second to mix up. Make sure there are no lumps. Pour sauce into skillet. Stir to combine; cook 1-2 minutes on medium-low heat until sauce thickens.

4. Once sauce thickens, add cashews; stir to combine. Cook for 1 minute. TIP: If you added a WHOLE 1" piece of ginger previously, remove it from the skillet, before serving! If you grated the ginger, there's no need to remove.

5. Transfer to a serving bowl, serve it hot and enjoy! Leftovers can be stored in airtight container in refrigerator for up to 4 days.

Nutrition Facts

Asparagus Cashew Stir Fry

Amount Per Serving (1 (1/4 of total))

Calories 153 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Sodium 326mg14%

Potassium 320mg9%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 3g3%

Protein 4g8%

Vitamin A 858IU17%

Vitamin C 8mg10%

Calcium 37mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Green Beans and Bacon is a simple, yet delicious veggie side dish to serve with a variety of main dishes! This recipe makes 4-5 servings.

I don’t know about you, but in our home we really enjoy eating green beans! Our little backyard raised bed garden has been our source of fresh green beans every summer for the past 10 years. A large part of our harvest of beans is home-canned each summer and lasts us until the following year. HOWEVER, nothing beats using fresh green beans in other dishes, so we always save a lot of them to eat fresh!! I’ve been making fresh green beans like the ones in this recipe for years.

When I was growing up, I didn’t really like green beans that much. My mom was a great cook in every way, but she would BOIL our green beans for a LONG time before serving. The beans were always a greyish green color and were really soft by the time we got to them… ugh… not a fan! I prefer them to be nice and green with a tiny bit of firmness to the bite.

The recipe I am sharing today is a delicious way to cook fresh green beans and bacon together for a nice side veggie side dish. These green beans are first blanched, then sautéed in a skillet to finish the dish. I will also share a tip (below) for ensuring your green beans stay a nice shade of GREEN, and don’t turn a pale olive/grey color while being cooked.

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Cook The Bacon And Onions First

The first thing I do when making this dish is to cook the bacon and onions first. Cut the strips of bacon into small pieces (I use kitchen scissors, but a knife will do just fine). When I cut the bacon into small pieces, it really helps it to cook faster!

Cook the bacon and chopped onion for about 4 minutes, then add minced garlic and continue cooking for 30 seconds (don’t burn the garlic). Remove from heat. Drain off any accumulated grease and set aside. The bacon may only be about ¾ of the way cooked at this point, but that is okay. It will finish cooking later in the process.

Tip For Cooking Green Beans So They Keep Their Color

Did you know that cooking fresh green beans with a lid on the pan will result in loss of some of the green color pigment? Much like tree leaves, green beans have chlorophyll in their cell structure which give them their nice green color. For example, in the Fall, we see the leaves on trees lose a lot of their natural chlorophyll (these nutrients are stored in the trunks for the following Spring). This results in the leaves changing color from green to orange, red, yellow or brown.

The same thing happens to green beans when heated with a lid on, because their green pigment is heat sensitive. Heating will reduce the amount of natural chlorophyll, which then changes their color. When a lid is placed on a pot of cooking green beans, any natural acids present in the green bean cell structure will condense on the lid. and then drip back into the pan full of green beans. This diminishes the natural green color even more to a more greyish olive green color. By cooking the beans without putting a lid on the pan, you will end up with a more vibrant true green color.

Now… there’s nothing different about the taste, but the color sure looks better when green beans are cooked this way. So, there you have it… a simple tip to keep those green beans GREEN. The End. And now… back to your regularly scheduled recipe.

Time To Cook the Green Beans And Bacon

Now we’re on to blanching the green beans. Be sure to trim off the stem end, then snap or cut the beans into approximately 3″ pieces. Bring a medium saucepan of water to a boil, then add the green beans and the bacon/onion mixture.

Cook the green beans for 5 minutes UNCOVERED in the boiling water. After 5 minutes, pour the beans into a strainer to drain off the water. Immediately after draining put the hot green beans into a bowl of ice water and let them chill for 3-4 minutes. This ice bath prevents the beans from continuing to cook, and the process is called “blanching” the beans. After 3-4 minutes, drain off the water and ice from the green beans.

Time To Sauté The Green Beans And Bacon

Melt a teaspoon of butter in a large skillet. Add the strained green beans (with bacon and onion) to the skillet. Sauté the beans on medium heat, stirring occasionally, for 7-10 minutes. When done, they should be tender to the bite, with just a little bit of firmness. As it cooks, the bacon will “brown up” more as it cooks in the skillet.

When the green beans and bacon have heated through and are at your desired tenderness, add a Tablespoon of butter to the skillet. Stir until butter melts, then season to taste with salt and pepper (approx. ½ teaspoon each, or as desired).

Time to Eat!

Transfer the hot green beans and bacon to a serving bowl and serve immediately (while hot) alongside your favorite main dish. The green beans pair well with chicken, pork, turkey, beef and fish. You typically will get 4 nice sized servings, and you can get 5 servings if the portions are a bit smaller.

I hope you have a chance to try this recipe for green beans and bacon. Basically it is a simple veggie side dish that is fairly easy to make, and I hope you enjoy it. Thank you for stopping by, and I hope you will come back soon for more family-friendly recipes. Take care!

Looking For More VEGETABLE SIDE DISH  Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of wonderful veggie recipes to check out, including:

• Pecan Praline Yams
• Lemon Hazelnut Green Beans
• Southwestern Skillet Corn
• Broccoli Cauliflower Bake

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Green Beans and Bacon

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Green Beans and Bacon is a simple, yet delicious veggie side dish to serve with a variety of main dishes! This recipe makes 4-5 servings.

Category: Side Dish, Vegetable

Cuisine: American

Keyword: green beans and bacon

Servings: 4

Calories Per Serving: 136 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 slices bacon
• ¼ small yellow onion , chopped
• ½ teaspoon minced garlic
• 1½ pounds fresh green beans , de-stemmed, cut or snapped in 2-3" pieces
• 1 teaspoon butter
• ½ teaspoon salt , approx., season to taste
• ½ teaspoon black pepper , approx., season to taste
• 1 Tablespoon butter

US Customary - Metric

Instructions

1. Cut bacon into small pieces. Cook bacon and chopped onion for about 4 minutes, Add garlic; continue cooking for 30 seconds (don't burn garlic). Remove from heat. Drain grease; set aside. Bacon will finish cooking later.

2. Trim off stem from beans; snap or cut into approx. 3" pieces. Bring a large saucepan half full of water to a boil. Add green beans and bacon/onion/garlic mixture to boiling water. Cook beans for 5 minutes UNCOVERED. Remove from heat; pour beans into a strainer to drain water. Immediately after draining put hot green beans into a bowl of ice water for 3-4 minutes. . After 3-4 minutes, drain off water and ice from beans.

3. Melt a teaspoon of butter in a large skillet. Add green beans (with bacon and onion) to skillet. Sauté uncovered on medium heat, stirring occasionally, for 7-10 minutes. When done, beans should be tender to the bite, with just a little bit of firmness. Add a Tablespoon of butter. Stir until butter melts, then season beans to taste with salt and pepper (approx. ½ teaspoon each, or as desired).

4. Transfer hot green beans and bacon to a serving bowl; serve immediately.

Recipe Notes

Caloric calculation made based on 4 servings.

Nutrition Facts

Green Beans and Bacon

Amount Per Serving (1 (1/4 of total))

Calories 136 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 17mg6%

Sodium 408mg18%

Potassium 394mg11%

Carbohydrates 13g4%

Fiber 5g21%

Sugar 6g7%

Protein 5g10%

Vitamin A 1298IU26%

Vitamin C 21mg25%

Calcium 68mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Southwestern Skillet Corn is a healthy, easy side dish, flavored with Tex-Mex seasonings, lime juice, cilantro and tomato. It’s delicious!

If you’re looking for a quick and simple veggie side dish that can be ready in about 10 minutes, may I suggest Southwestern Skillet Corn? This simple side dish is full of flavor, with spices, cilantro and lime juice!

It tastes really GOOD, and I think you will enjoy it as much as we do. I found the original recipe in one of my old cooking magazines (from 2008), and “it’s a KEEPER”.

The recipe calls for frozen corn, which is very convenient, too. Once done, you will have enough southwestern skillet corn for approximately four, ½ cup servings. Any leftovers can easily be reheated in the microwave, so how can you go wrong? Here’s how EASY this yummy dish is to make:

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Making This Veggie Dish Is EASY!

Melt butter in a large, nonstick skillet. Add the bag of frozen corn (not thawed) to the skillet. Cook on Medium heat until tender and heated through (just a few minutes). At that point, turn the heat down to Medium-Low.

Add the spice mixture (salt, cumin and chili powder), followed by chopped tomatoes and fresh squeezed lime juice. Stir, to combine, while continuing to cook for 3-4 minutes, or until heated through.

Final Step Before Serving

The final step in making Southwestern skillet corn is to remove the skillet from the heat. Stir in the chopped cilantro until combined with the other ingredients. Now your side dish is ready to be served while hot!

Time To Eat Southwestern Skillet Corn!

Transfer the southwestern skillet corn to a serving bowl, and garnish with a few cilantro leaves, if desired. Serve hot, and enjoy, alongside a favorite meat dish. The corn has wonderful flavor, and is NOT too spicy. 

I hope you have the chance to make this simple, yet delicious vegetable dish for those you love, and trust you all will enjoy it!

Thank you for stopping by, and I sincerely hope you’ll come back soon for more family-friendly recipes. Take care, and have a wonderful day, friends!

Looking For More VEGGIE SIDE DISHES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious veggie dishes for you to enjoy, including:

• Baked Praline Acorn Squash
• Au Gratin Potatoes
• Creamy Garlic Mashed Cauliflower
• Lemon Hazelnut Green Beans
• Easy Corn Soufflé

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Original recipe source: “Taste of Home Healthy Cooking Magazine”, September 2008 issue, page 62, published by Reiman Media Group, Inc.

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Southwestern Skillet Corn

Prep Time

9 mins

Cook Time

9 mins

 

Southwestern Skillet Corn is a healthy, easy side dish, flavored with Tex-Mex seasonings, lime juice, cilantro and tomato. It's delicious!

Category: Side Dish, Vegetable Dish

Cuisine: Southwestern

Keyword: Southwestern Skillet Corn

Servings: 4 (approx. - 1/2 cup per serving)

Calories Per Serving: 142 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon butter
• 16 ounces frozen corn kernels
• 1 Tablespoon lime juice
• 1 medium Roma tomato ,chopped
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ¼ teaspoon chili powder
• ⅓ cup minced fresh cilantro

US Customary - Metric

Instructions

1. Melt butter in a large, nonstick skillet. Add frozen corn (not thawed) to the skillet. Cook on Medium heat until tender and heated through (a few minutes). Turn heat down to Medium-Low.

2. Add spices (salt, cumin and chili powder), followed by tomatoes and lime juice. Stir, to combine; continue to cook 3-4 minutes, or until heated through.

3. Remove skillet from the heat. Stir in chopped cilantro until combined. Transfer corn to a serving bowl, and garnish with cilantro leaves, if desired. Serve hot with a favorite meat dish. Enjoy!

Nutrition Facts

Southwestern Skillet Corn

Amount Per Serving (1 (1/4 of total))

Calories 142 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 325mg14%

Potassium 389mg11%

Carbohydrates 28g9%

Fiber 3g13%

Sugar 1g1%

Protein 4g8%

Vitamin A 353IU7%

Vitamin C 12mg15%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!