Grilled Asparagus with Parmesan & Garlic Aioli Dip

If you're an asparagus lover, this is a must-try recipe! And, if you've been tentative about asparagus in the past, this just may be the recipe that will convert you into an asparagus lover.

Grilling asparagus brings out its sweetness and depth of flavor. The stalks cook up crisp-tender and are simply amazing paired with this creamy dip enhanced with the flavors of Parmesan cheese, garlic and lemon.

(P.S. This dip is, also, amazing with fresh veggies or served for dipping with oven-roasted fries.)

Friday Foodie Favorites - April 11

Salty Date and Almond Crisps, Coconut Oil Biscuits and in-season asparagus are just a few of the things that I'm totally diggin' this week.

1. I am insanely in love with Raincoast Crisps from the Lesley Stowe company. (You can read all about my love affair with these lovely crackers in my recent First Trip to Williams-Sonoma  post.)

2. I'm currently having a lot of fun working on some asparagus recipes for the blog. One of my favorite veggies!

3. My hubby and I have fallen head over heels for these KIND bars. Our favorite is the Maple Pumpkin Seeds with Sea Salt variety.

4. I just made a batch of Gimme Some Oven's 3-Ingredient Coconut Oil Biscuits. To die for!

5. I am loving the Kale-ribbean Breeze Smoothie at Jamba Juice. It's a blend of passion fruit, mango, kale, nonfat Greek yogurt and chia seeds. It powered me through a four-hour trip to the mall with the family recently. Super yum!

6. I've made two batches of my Veggie Overload Pasta Salad in the last week. It makes me feel all summer-y and ready for flip flop season.

My First Visit to Williams-Sonoma

I visited a Williams-Sonoma store in person for the first time last Sunday. I've browsed their website several times in the past, but had never stepped foot into an actual store.

 

While we were recently shopping at a mall out of state, I about died when I spotted the store. (Thank you to my hubby and kids for allowing me to drag them through the store for almost an hour.) It was  seriously way more amazing than I ever imagined. (Wow - could you be any more overly dramatic, Angela ?)

I tried to explain to my eleven-year old son, Zayne, that me visiting WS was the equivalent of him visiting a Lego store. I was a kid in a candy store, so-to-speak. I'm sure I embarrassed my children slightly when I, literally, sang a line from The Little Mermaid to them while holding a Garlic Press in one hand and a Double Mezzaluna in the other hand ... they've got "gadgets and gizmos aplenty."

The Top Ten Essential Ingredients I Always Have on Hand

I thought I'd share a top-ten list of the ingredients that I find essential to have on hand in my Joyously Domestic kitchen these days.  If you are a long-time reader of the blog (love your guts!) or a new reader who plans to stick around (that would be fabulous!), these are ingredients that you are apt to find in many recipes that I share here.

 

Get Ready for Grilling Seasoning: 3 Homemade Seasoning Blends

Spring has sprung. Grilling season is just around the corner and I couldn't be more thrilled. I love to grill just about anything - steak, chicken, burgers, fish and even veggies. For my monthly contributor Kitchen Made Simple  post on Teal and Lime, I shared three super simple homemade seasoning blends that I use often throughout grilling season.

 

 

My Basic Grill Seasoning Blend works perfectly on most any meat, fish or veggies. My Seasoning Blend for Fajitas is a favorite in our household for grilled skirt steak, chicken or shrimp that can be used in fajitas, taco salads or Mexican rice bowls. (It's, also, the spice blend that I used in a recent post here on Joyously Domestic, Slow Cooker Kickin' Mexican Pulled Pork.) Lastly, my Seafood Seasoning Blend is fabulous on fish or shrimp.

Cheesy Hot Corn Dip

This dip is to die for. It's almost dangerous because it is so incredibly simple to whip up and uses ingredients that I seem to always have on hand. I could probably eat the entire dish - it is that good! {Well, not the dish itself - the dip IN the dish!} It makes a great hot dip for parties, game day or just for snacking during movie night.

 

The recipe call for chipotle peppers in adobo sauce. These can be found usually in the Mexican foods aisle. They are inexpensive and come in small cans. They are essentially smoked jalapenos in a tomato and vinegar sauce.

They are potent - beware. The recipe only calls for using one pepper {use half of a pepper if you have a super sensitive palette and your peppers are on the larger side of the spectrum}. Do not use the whole can. {A lady actually wrote me recently to inform me that she had accidentally used an entire can in my Chipotle Chicken and Corn Chowder recipe. It was supposed to be one PEPPER and not one CAN. Can you believe that she and her hubby actually choked their way through the chowder? Bless her heart.} If you don't desire to use the chipotle peppers, you could sub in a teaspoon or so of ground cumin. I highly recommend using the chipotle peppers, but cumin will bring some great flavor and smokiness to the dip, too.

TIP: I freeze the leftover peppers in little freezer baggies - one or two per bag - for later use.

Blogger Spotlight with Tux from Brooklyn Homemaker

Last month I started a new monthly series here on the blog - Blogger Spotlight.  In last month's post, I introduced you to Lori from Foxes Love Lemons.  This month, I'm featuring Tux from Brooklyn Homemaker. I was first introduced to his cooking, homemaking and lifestyle blog while I was checking out the finalists for The Homies on The Kitchn. I started following BH's Facebook page and have enjoyed what I've seen so far. Tux seems like a pretty fun, charming guy with lots of creativity and personality. His home decorating style is super inspiring and his recipes are ones that I think will inspire you in the kitchen.

 

S'mores Overload Brownie Bars

 

Like most kids, my children love s'mores.  Since we live in the country, we have regular bonfires throughout the summer.  And, at our house, a bonfire means s'mores.  I had promised them I'd make brownies while they were at school recently.  They were expecting a run-of-the-mill version, but I ended up surprising them with these over-the-top s'mores brownies.

This is definitely a knife-and-fork treat.  They are messy and gooey - following in true s'mores fashion.  I took a shortcut and used two box brownie mixes, but you could easily make s'mores brownies following a from-scratch brownie recipe.

The best part of this yummy dessert is the way the toppings get all toasty. You really get the same sensation as eating an actual s'more, but with the added bonus of a brownie as the base!

Yields 12 servings.

Slow Cooker Kickin' Mexican Pulled Pork

I cannot urge you enough to make this pork. After testing several versions over the past couple of years and doing quite a bit of research, this recipe rose to the top of my list as the tastiest, most-succulent Mexican pulled pork I've ever made.

First of all, utilizing the slow cooker means that the pork has a chance to really break down and become ultra tender {while staying super moist and juicy}.  Also, I now realize that I never quite took the plunge and went all the way with the spices I was using in previous attempts at Mexican pulled pork. I just wasn't heavy-handed enough. I'd sprinkle just a pinch of this and that on the meat, but never really committed to seasoning the pork the way it needed to be seasoned. That all changed with this recipe.

This pulled pork has real depth of flavor ... perfectly-spiced pork perfection. I love the complexity of the spices used. The typical key players of Mexican cuisine like, ground cumin and chili powder are present. But, so are some other spices that you may not expect - a pinch of ground clove and a bit of cinnamon, for example. Massage the spice rub onto the pork the night prior to cooking for maximum flavor impartment. Then, just sear and toss into the slow cooker in the morning.

The result is pure perfection. The pulled pork can be used for tacos, enchiladas, quesadillas, tostadas or Mexican pizza.

Yields 6 - 8 servings.

March Recap

It's April! How glorious! I have been so overly ready for spring. I'm praying that the decent weather we've had this past weekend here in Michigan is here to stay! (Fingers crossed.)

In spite of lots and lots of sickness making its way through our household all throughout the month of March, I did manage to post a handful of new recipes and share some other non-recipe posts this past month. The flu took hold of us one-by-one and knocked each of us on our butts for almost a week at time during March! I've had my fridge, freezer and pantry loaded with ingredients to make so many new recipes, but it's been a month of doctor visits, make-up homework and caring for my sick young ones (and myself). I'm looking forward to getting back into the swing of things and bringing you some yummy, new recipes in April. In the meantime, here's a look back at March.

March Recipe Posts