Friday Favorite Finds #162

What a busy week!  I had the pleasure of leading faculty development for M-W of this week, and then learned that my new office space was ready to move into, so I spent a few hours pushing years of my learning in books, binders, files and more down the hall.

In between, I browsed recipes, of course! Here’s what I found:

{Note: All images are from the original blogger; please pin the source!}

Veggie Lasagna – Lindsey from Pinch of Yum keeps coming up with great ways to use a cheesy creamy cauliflower sauce; this lasagna – if it tastes as amazing as it looks – is about to pass up the cheesy cauliflower zucchini rice!  Pin the recipe here. 

Honey Ice Cream – If the temperatures ever make it above 70 this summer, this ice cream will be made.  Who am I kidding…. even if we never hit 70, I will make this ice cream from Thank Heavens!  Pin the recipe here. 

Shaved Asparagus Pizza – this recipe got the most views from the Ingredient Spotlight on Wednesday focused on Asparagus.  It caught my eye too – thanks Sara! Pin it here.

Stuffed Cheesy Bread – Girl Versus Dough has done it again with this amazing bread recipe.    I could only hope to cook bread like this someday….  My only “claim to fame” is that we share the same alma mater.  Pin the recipe here. 

If you were featured, feel free to grab the button below!

What did you find this week?

Please link up to a post containing your list of recipes to try -- do not link up individual recipes, or recipes that you’ve already made, your links will be deleted.   Be sure to leave a link back here to Finding Joy in My Kitchen.

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Raspberry Rhubarb Shortcake

Strawberry shortcake is a dessert my grandmother regularly made/makes for our family when we stop for a visit. 

But, since my husband is allergic to strawberries, I had to try a different approach.

Raspberry rhubarb of course!

This has the right sweetness, color and tang to be a perfect spring shortcake!  Next time, I’ll bring some to share with my grandma. 

Raspberry Rhubarb Shortcake

Ingredients

• 1 recipe Greek Yogurt Pound Cake
• 1 C whipping cream
• 1/4 C powdered sugar
• 1 drop of corn syrup
• 1 tsp. vanilla
• 1 C raspberry rhubarb preserve

Directions

Prepare pound cake according to directions.   Cool completely. 

Meanwhile, prepare the raspberry rhubarb preserve.  Chill. 

Then, whip 1 C whipping cream with 1/4 C powdered sugar.  When peaks form and stand up on their own, whip in 1 tsp. vanilla and 1 drop of corn syrup (which acts as a stabilizer). 

Slice the pound cake into 1/2 – 1 inch slices. 

Top with whipping cream and raspberry rhubarb sauce. 

Enjoy!

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Ingredient Spotlight: Asparagus

Asparagus is a fabulous spring vegetable.  I love it’s scientific name: Asparagus officinalis. The official asparagus.  Clever. 

While now abundantly grown as a veggie in the US, asparagus is native to Europe and Africa. 

Thanks to Wikipedia I know that the Emperor Augustus used to say “faster than cooking asparagus” to encourage people to move/do things quickly.  That made me laugh out loud and want to bring back that phrase.  I kid.  Kind of. 

Asparagus is a diuretic (i.e., induces the production of urine) and is high in fiber.  It’s a great source of calcium, magnesium, folic acid, and many vitamins (e.g. Vitamin K). 

When you use asparagus, you don’t want to eat the woody end.  Therefore, if you hold asparagus up and aim to break the end off, where it naturally splits is the transition from the woody part to the non-woody tissue.  Although some have tried this method and prefer just cutting off the ends.

Our favorite go-to asparagus recipes include:

Ham & Asparagus Lasagna – Always a hit!

Simple Roasted Asparagus – This makes a wonderful side dish.  During the summer, you can make this on the grill.  Oh. So. Good. 

Crockpot Breakfast Casserole – This is a favorite at our house and the pairing of asparagus with kielbasa sausage is wonderful. 

Roasted Veggie Parmesan – Roasting asparagus, tossing it with other yummy veggies and smothering it with a Parmesan cheese sauce…. with Italian sausage.  We love it. 

What are your favorite ways to enjoy asparagus?  

 

PS – if you missed last week, we featured Strawberries!  And, be sure to join us next week for BLUEBERRIES. 

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Chicken Parmesan Burgers

After a week of rhubarb recipes, it’s time we change things up.  If you love rhubarb, don’t worry – the best is yet to come!  But, if you aren’t a fan of rhubarb, or don’t have it growing like a weed in your yard, then this is a recipe for you.  A change of pace. 

An amazing dinner – perfect for summer months.  I recommend topping it off with rhubarb dessert.  Sorry.  Just couldn’t resist that chance. 

The recipe comes from Iowa Girl Eats, an absolutely delightful blog.  Do go visit, if you haven’t been there. 

Krisitin’s original recipe was for a meatball sub, but as I was shaping the meatballs, I thought that burgers might be an even better option. 

Turns out, they were a whole lot easier to eat!  We also tossed in frozen spinach to the burgers and made our own buns and marinara. 

Either way you make them, you’re bound to enjoy. 

Chicken Parmesan Burgers – Adapted from Iowa Girl Eats

Ingredients

• 1 medium zucchini
• 1 1/2 tsp. minced garlic, divided
• 1 C spinach (fresh or frozen, torn)
• 1/3 C Panko bread crumbs
• 1/3 C shredded Parmesan cheese
• salt & pepper
• 1 egg
• 2 tsp. basil, divided
• 1 lb. extra lean ground turkey or chicken
• 1 C tomato sauce
• 2 tsp. minced onion
• 1 tsp. oregano
• Mozzarella cheese
• Whole Wheat Buns

Directions

Begin by shredding the zucchini.  Add to the shredded zucchini 1 tsp. minced garlic, 1/3 C panko bread crumbs, 1/3 C shredded Parmesan cheese, 1 C spinach (we used frozen), 1 egg, 1 tsp. of basil and a few pinches of pepper along with a dash of salt.

Mix in 1 lb. extra lean ground turkey or chicken.  Use clean hands (or a fork if you don’t like touching raw meat) and mix the meat mixture together. 

Shape the meat mixture into patties or meatballs, or a combination of both. 

Place meatballs and patties onto a lightly greased, tinfoil-covered cookie sheet.  Wash hands thoroughly after handling raw meat.   

Bake at 400 degrees for 20 minutes, or until internal temperature reaches 180 degrees. 

Meanwhile, prepare the marinara sauce by combining 1 C tomato sauce with 1/2 tsp. minced garlic, 1 tsp. basil, 1 tsp. oregano and 2 tsp. minced onion.  Stir well. 

Bring mixture to a slow simmer and simmer for 5 minutes, stirring occasionally. 

Slice the buns in half and layer on the burger or meatballs and mozzarella cheese slices. 

Return to the 400 degree oven for 5-6 minutes until cheese is melted. 

Top with marinara. 

Serve warm, with extra marinara for dipping. 

Enjoy!

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Whole Wheat Banana Rhubarb Bread

Thanks to a suggestion from a fellow foodie, I have a new favorite bread – banana rhubarb.

I never would have thought to put these ingredients together, but they are fantastic.  Sweet and tangy, lovely wrapped in a sweet bread. 

The bread is fairly healthy for you too using all whole wheat flour, Greek Yogurt, reduced sugar and only 1 full egg. 

Tasty and healthy – the perfect combination. 

Whole Wheat Banana Rhubarb Bread – Adapted from Mom

Ingredients

• 1/2 C sugar
• 1/4 C honey
• 1/3 C Greek Yogurt (slightly heaping)
• 1-2 medium bananas, mashed
• 1 egg + 1 egg white
• 1/2 tsp. vanilla
• 1 1/2 C white whole wheat flour
• 1/4 tsp. salt
• 1 tsp. baking soda
• Splash of milk (if needed)
• 1/2 C chopped rhubarb

Directions

Cream together the 1/2 C sugar with 1/3 C Greek Yogurt (or applesauce).  Add in 1/4 C honey, mashed banana, egg and egg white and 1/2 tsp. vanilla.  Mix. 

Pour in 1 1/2 C white whole wheat flour, 1/4 tsp. salt and 1 tsp. baking soda.  Stir well. 

If batter is overly thick, add in a splash or two of milk (up to 1/4 C) to thin slightly.  The batter will be thick, but shouldn’t be like cement :) 

Stir in chopped rhubarb. 

Pour into a lightly greased 8-inch bread pan.  Sprinkle with coarse sugar if desired.

Bake at 350 for 50-55 minutes until a toothpick inserted in the center comes out clean. 

Serve warm or at room temperature. 

Remember to store your bread this way so that the top stays crunchy! 

Enjoy!

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Menu Plan – June 2 & Weekly Recap

Why is it that a week of vacation goes by so quickly?!

We had some fabulous weather in between all the rain – the white clouds against the blue sky are my favorite. 

Frog Prince and I had so much fun on our staycation and I am thankful to feel rested as we head into this week. 

Our menu was really simple last week too so I could take a break from cooking.  I made a summer staple – Pasta & Zucchini – for the first time this season and used fresh roma tomatoes. Oh. My. Frog Prince and I both loved this one. 

This week, although school is out for the summer, it’s back to work.  I’m leading some faculty professional development this week, and Frog Prince is back working with numbers on a computer…. our menu looks like this:

Sunday
Leftover Blueberry Rhubarb Waffles {new}
Make Ahead Pasta Bake

To do: Thaw chicken

Monday
Granola & Blueberries
Italian Grilled Chicken, Grilled Veggie Packets {new}

To do: Boil wild rice, marinade chicken by 3pm

Tuesday
Granola & Blueberries
Wild Rice Stuffed Peppers {new}

To do: Thaw Italian Sausages, make rice

Wednesday
English Muffin Bread with Rhubarb Raspberry Jam
Grilled Italian Sausages with Baked Broccoli & Rice Casserole {new}

To do: Thaw ground beef and turkey

Thursday
Breakfast Sandwiches
Crockpot Sloppy Joe’s

Friday
Oatmeal & applesauce
Baked Veggie Sandwiches & Sweet Potato Fries

To do: Make dough by 2pm, roast veggies while oven is warm, make pasta

Saturday
Egg & Hash Brown Casserole with Spinach & Mushrooms {new}
Roasted Veggie Orzo Salad {new}

To do: Make macaroni salad

In case you missed it, last week our new recipes included:

Quick & Easy Rhubarb Jam – 2 ways!  We’re already on our second batch of the season.  This low-sugar jam makes a great sandwich, yogurt topping or waffle syrup!

Easy Crockpot Granola – making granola in the crockpot will be a heat-saver during the peak of summer.  We’ve already made 3 batches and it’s only June.

Raspberry Rhubarb FroYo.  Trust me on this one – it’s heavenly.  There’s something amazing about yogurt, honey, raspberry and rhubarb. 

Strawberry Ingredient Spotlight.  My favorite recipe – strawberry rhubarb pineapple crumble.  Amazing.  But, not as amazing as the strawberry goodness linked up! 

Most Viewed: Sweetened Condensed Milk Ice Cream
Most Shared: Strawberry Brownie Trifle
Most Pinned: Cheesy Breakfast Potatoes
Most Liked: Raspberry Rhubarb Frozen Yogurt

You can expect more rhubarb recipes this week!  Hope you’re not sick of them yet. 

Find more great menus at OrgJunkie’s Menu Plan Monday!

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