Fresh asparagus is everywhere right now so why not pick some up next time you’re at the market and make this simple side dish. It’s super easy, and goes with a variety of meaty main dishes. Enjoy!

Note: Remember to cut the tough, woody ends off each spear of asparagus. Click here to learn how.

Sautéed Asparagus with Butter & Parmesan
-recipe from Fine Cooking Magazine

You can embellish the basic method, adding peas or fava beans to make a spring vegetable mélange, or you can toss the sautéed asparagus with hot pasta. Or serve this as a side dish for roast chicken, lamb, or pork.  Serves 6-8.

1-1/2 pounds asparagus, trimmed
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh flat-leaf parsley
1/4 cup freshly grated Parmigiano Reggiano

Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning. Don’t overcook; the asparagus will soften a little more as it cools.

Remove the pan from the heat. Stir in the parsley and 3 tablespoons of the cheese. Transfer to a serving bowl, top with the remaining cheese, and serve immediately.

Tags: asparagus, sauteed asparagus, Side Dish, Spring vegetables

We’re definitely moving into salad weather so here’s a recipe featuring pungent and peppery arugula tossed with homemade croutons, shaved Parmesan cheese and lightly dressed with good olive oil and fresh lemon juice. Don’t even think about using store-bought croutons. Homemade croutons are super easy to make and so much tastier! This is a simply-flavored salad so you need to use best-quality ingredients!

This recipe centers around the arugula (also known as rocket), which also provides much of the salad’s flavor…substituting a different kind of green will make the salad much less interesting. Trader Joe’s usually sells wild and/or organic arugula so that’s where I get mine. Also, buy a really good quality Parmesan cheese—it’s worth the splurge. Enjoy!

Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon
-recipe from Epicurious.com

Wild arugula is dark green with spiky leaves. It has a more intense flavor than that of regular arugula. You’ll find wild arugula at farmers’ markets and at some supermarkets. Makes 6 servings.

1 8-ounce piece ciabatta with crust (preferably day-old)
1 large garlic clove, peeled
1/4 cup plus 3 tablespoons extra-virgin olive oil
6 ounces arugula (preferably wild; about 10 cups packed)
2 tablespoons (or more) fresh lemon juice
3 ounces Parmesan cheese, shaved into strips with vegetable peeler

Preheat oven to 400°F. Rub crust of bread with garlic clove. Tear bread into 1-inch pieces and place in large bowl; toss with 1/4 cup olive oil. Sprinkle bread lightly with salt; arrange in single layer on rimmed baking sheet. Bake until golden and crisp around edges, about 10 minutes. Cool. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

Place arugula in large bowl. Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired. Sprinkle with salt and pepper. Add 2/3 of croutons and half of Parmesan cheese and toss. Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve.

Tags: arugula, arugula salad, croutons, Epicurious.com, homemade croutons, Italian salad, parmesan cheese, rocket salad, Salad, wild arugula

I love egg sandwiches! They make a great meal with very little effort, and are a great breakfast on the go. Before trying this recipe, I usually just used English muffins as the foundation for my egg sandwich. The bagels, however, add a little more heft and you can switch up bagel flavors depending on your mood (sesame, onion, poppy seed, plain, etc.).

This recipe uses bacon but you could easily substitute ham or canadian bacon, or make it vegetarian by skipping the meat all together. Also included in the recipe are handy tips on having cooked bacon and sliced bagels in the freezer to speed up the sandwich making process…perfect for the hectic morning routine! Enjoy!

Bacon, Egg, and Cheese Sandwich, New York City Deli-Style
-recipe from Mad Hungry by Lucinda Scala Quinn

As most city parents know, at an all-too-early age, your kids rush out in the early morning on their way to school. You beg them to eat breakfast first but instead, if anything, they stop before school at the bagel shop or snack truck for fast food. When I watched our oldest son and his friend spend their entire junior year in high school perfecting a bacon, egg, and cheese breakfast sandwich to rival that of their favorite deli version, a light bulb went off: replicate the sandwich, wrap it just right in parchment or foil, and hand each boy a portable breakfast as he heads out the door in the morning. As I learned from the boys, the magic combination is two eggs, not scrambled (but yolk broken), with melted cheese on each egg, served on a lightly buttered, griddled (not toasted) “everything” bagel.
-Lucinda Scala Quinn

Yield: Makes 1 sandwich

1 everything bagel, or other bagel of choice
1 tablespoon unsalted butter, plus more for buttering bagel
2 large eggs
1 thin slice cheese, such as American or cheddar
2 to 3 slices cooked bacon
Hot sauce and/or ketchup, for serving

Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted).

Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks.

Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.

Abbreviated Breakfast Sandwich: If you’re in a hurry and your guys are about to run out the door, pile a couple of scrambled eggs on a toasted and buttered roll. Sprinkle on some salt and pepper, wrap in foil or parchment, and tuck a bit of paper towel in one of the outside seams. Put it in their backpacks or hand them off as they go.

Quick Bacon: When you have some extra time, cook a pound or two of bacon. Drain, cool, and wrap in plastic, three strips per package. Freeze and pull out as needed for a quick breakfast or sandwich. Ten seconds in the microwave or a minute in a preheated pan and the bacon is ready to use.

Bagels: Buy fresh bagels in quantity when possible. As soon as you get home, cut each one in half, place the two halves in a sealed bag, and freeze immediately. Optimum freshness will be preserved , and frozen bagel halves can go straight into the toaster — a much better alternative to day-old dry bagels or whole bagels you have to defrost before toasting. One caution: beware the poppy seed bagel — it sheds its seeds in the freezer.

Tags: bacon, bacon egg sandwich, bagel, bagel breakfast, bagel sandwich, Breakfast, breakfast on the go, egg sandwich, Lucinda Scala Quinn, Mad Hungry, New York bagel sandwich, sandwich

Welcome to Inspired2cook…I’m so glad you’re here! I’m a stay-at-home mom, I love cooking and entertaining, and I have a passion for blessing my family and friends with great homemade food!

My goal with this blog is to motivate you to get in the kitchen and cook by providing you with tested recipes from my favorite cookbooks, foodie magazines and cooking websites!!! You can read more about my mission on my About Me page. Sign up for email updates and you’ll get new recipes as I post them (usually 2 times per week). Thanks for visiting…I hope you’ll be back soon! Happy cooking!! Andrea

Tags: UBP 2013, ultimate blog party

You can never have too many chicken recipes! This delicious Thai-inspired dish is easy to make and perfect for a weeknight meal. The super flavorful peanut sauce is the star of the show here. If you like Thai food then you’ll love this recipe!

Don’t feel like pounding the chicken breasts? I ‘spose you could use chicken cutlets or chicken tenders instead, although they will take less time to cook so be careful not to overcook them. Serve with Thai-Style Cabbage Salad and steamed jasmine rice. Enjoy!

Chicken Breasts with Red Thai Curry Peanut Sauce
-recipe from Fine Cooking Magazine
 
2 Tbs. chopped fresh ginger
1 Tbs. chopped garlic
1/2 cup natural smooth peanut better, preferably at room temperature
1/4 cup rice vinegar
2 Tbs. soy sauce
2 Tbs. mirin or granulated sugar
1-3/4 tsp. red Thai curry paste
4 boneless, skinless chicken breast halves (about 1-1/2 lb. total), trimmed
Kosher salt and freshly ground black pepper
2 Tbs. canola oil; more as needed
1/2 cup unsweetened coconut milk
3 Tbs. minced fresh cilantro

In a food processor, combine the ginger, garlic, peanut butter, rice vinegar, soy sauce, mirin (or sugar), 1-1/2 tsp. of the curry paste, and 3 Tbs. water. Process until smooth, about 30 seconds. Taste to check the heat level and add the remaining 1/4 tsp. curry paste if you like.

If the chicken breasts come with tenders, remove them and reserve them for another use. Between two sheets of plastic wrap, lightly pound the chicken breasts to an even thickness with a meat mallet, a heavy pan, or the side of a cleaver. Season the chicken all over with salt and pepper. Set a large, heavy skillet over medium-high heat and add the canola oil. When the oil is very hot, add two of the chicken breasts and cook until nicely browned, 3 to 4 min. Flip the chicken and continue to cook until it’s cooked through, another 3 to 4 min. Transfer the chicken to a platter. Repeat with the remaining chicken, adding 1 to 2 Tbs. more oil if the pan is dry.

Reduce the heat to low and add the coconut milk and 1/2 cup of the peanut sauce to the skillet. (Save the remaining sauce for another use). Stir to combine and heat through, about 2 min. Remove from the heat and stir in the cilantro. Drizzle the sauce over the chicken and serve immediately.

Tags: Asian chicken, Chicken, Chicken breasts with Red Thai Curry Peanut Sauce, chicken recipe, chicken with peanut sauce, curry chicken, peanut sauce, Thai chicken, Thai curry chicken, thai curry peanut sauce

If you’re looking for a chocolate dessert that that will make you swoon then look no further. This wonderful cake is smooth and rich, and perfect for entertaining (Christmas, Valentines, bridal showers, dinner parties, etc.)! While easy to make, the cake does require time in the fridge (about 7 hours) so plan accordingly.

Before serving the cake, drizzle each plate with a little Raspberry Sauce for a beautiful presentation. Enjoy!

Flourless Chocolate Cake with Chocolate Glaze
-recipe by Abigail Johnson Dodge – Fine Cooking Magazine
 
Drop-dead delicious, this cake is a pure chocolate indulgence. Yields one 9-inch cake that serves twelve generously.

For the cake:
12 oz. bittersweet chocolate, coarsely chopped (2-1/4 cups)
6 oz. (3/4 cup) unsalted butter, cut into six pieces; more for the pan
5 large eggs
1 cup granulated sugar
1-1/2 tsp. pure vanilla extract
1/4 tsp. table salt
3/4 oz. (1/4 cup) unsweetened natural cocoa powder, sifted if lumpy; more for the pan

For the glaze:
4 oz. bittersweet chocolate, coarsely chopped (3/4 cup)
1-1/2 oz. (3 Tbs.) unsalted butter

Make the cake:
Position a rack in the middle of the oven and heat the oven to 300°F. Lightly butter the bottom of a 9×2-inch round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.

Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 Tbs. water. Beat on medium high speed until the mixture is very foamy, pale in color, and doubled in volume, 2 min. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.

Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 min. Don’t overcook. Let cool in the pan on a rack for 30 min. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least 6 hours or overnight.

Glaze the cake:
Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 min. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 min. To serve, cut the cake into small, if not tiny, slices using a hot knife.

Tip: To slice this cake (or any dense, sticky cake), heat the knife first, either by dipping it in a tall container of very hot water or by holding it under hot running water for a few seconds. Then wipe it dry before cutting the cake. The knife will cool quickly, and the cake will start sticking, so expect to rinse and repeat several times. A crème brûlée torch, if you have one, is also handy for heating up a knife.  

Tags: chocolate, chocolate cake, Christmas, Christmas dessert, Dessert, Fine Cooking Magazine, flourless chocolate cake, holiday desserts, holidays, Valentine's Day, Valentine's dessert

This fresh-tasting, super easy salad makes a great side dish for an Asian meal! I love the salty-sweet-sour combination of flavors and the punch of fresh herbs…delicious!

I’ve made the salad a variety of ways. Sometimes I substitute lime for lemon, or green onions for the red onions. I’ve also made it with both mint and cilantro, or just cilantro. You can even use the bagged pre-shredded cabbage and carrot cole slaw mix (about 3 1/2 to 4 cups) if you want to save a little prep time.

The recipe only makes 2 servings so do your math to increase quantities if you plan on feeding more than 2. Enjoy!

Thai-Style Cabbage Salad
-recipe from Epicurious.com (Gourmet Magazine)

Yield: Serves 2

1 tablespoon fresh lemon juice
1 teaspoon sugar
3/4 teaspoon salt
3 cups finely shredded cabbage
1/2 small red onion, sliced thin (about 1/3 cup)
1/3 cup grated carrot
2 tablespoons finely chopped fresh mint leaves or 3/4 teaspoon crumbled dried
2 tablespoons chopped fresh cilantro (coriander)
1 tablespoon vegetable oil 

In a bowl stir together the lemon juice, the sugar, and the salt until the sugar and salt are dissolved, add the cabbage, the onion, the carrot, the mint, the cilantro, and the oil, and toss the salad well.

Tags: Asian salad, asian slaw, cabbage, Salad, Thai salad, Thai-style cabbage salad

This recipe for Chicken Potpie Pasta is an easy-to-fix twist on the classic comfort food dish. You get all the chicken potpie flavors without the fuss of making pie crust…perfect for a weeknight meal!

I added a little white wine and some freshly chopped parsley to the sauce, and substituted a cup or so of frozen peas for the green beans. This would also be a great way to use up leftover turkey. Enjoy!

Chicken-Potpie Pasta
-from Everyday Food Magazine

Serves 6.

Total Time: 30 minutes

Salt and pepper
3/4 pound penne or other short tubular pasta
1/3 pound green beans, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, diced medium
1/4 cup all-purpose flour
2 cups chicken broth
2 cups diced cooked chicken

In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.

Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.

Stir pasta into chicken mixture.

Tags: chicken pot pie, chicken potpie, Christmas, Comfort Food, leftover chicken, leftover turkey, Martha Stewart Everyday Food, Thanksgiving

Before you turn up your nose at a cauliflower recipe, this easy-to-make soup really is delicious. It’s similar in flavor to potato cheese soup but lighter in texture and not as rich. I love cauliflower but I didn’t pick up much cauliflower flavor…mostly the sharp cheddar. Is there anything more comforting than a hot bowl of soup on a cold winter’s day? Now if only it would snow here in Portland!

Cauliflower and Cheddar Soup
-recipe from Everyday Food Magazine, March 2012

Cauliflower and cheese are a match made in heaven. Serve this soup with crusty bread for a satisfying lunch.
Yield: Serves 6

3 tablespoons unsalted butter
1 medium yellow onion, diced small
1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
4 cups low-sodium chicken broth, plus more if desired
5 1/2 ounces sharp white cheddar, grated (1 1/2 cups)
Coarse salt and ground pepper
1/8 teaspoon cayenne pepper

In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower and cook until just beginning to brown, 12 minutes. Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Transfer mixture to a large bowl.

In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with cayenne.

Cook’s Note: To store, let soup cool completely, then refrigerate in an airtight container, up to 2 days.

Tags: cauliflower, cauliflower cheese soup, cauliflower soup, Everyday Food Magazine, Oregon, Portland, soup

This recipe is a great way to use up leftover roast turkey. Or just use deli turkey if you prefer. I love the combo of smoky bacon and blue cheese…yum!

Radicchio is a sturdy leafy green veggie that holds up well to heat. I didn’t have any (and wasn’t going to make another trip to the store) so I substituted arugula. The arugula wasn’t the best substitution (it wilted) but sometimes you just make due with what you have. Enjoy!

Grilled Turkey, Bacon, Radicchio, and Blue Cheese Sandwiches
-recipe from Bon Appétit Magazine

This is the ultimate turkey sandwich. Makes 2 servings.

 
6 slices applewood-smoked bacon

1/4 cup mayonnaise
1/4 cup crumbled Maytag blue cheese or other mild blue cheese
4 1/2-inch-thick slices country-style white bread (about 5×3 inches)
4 leaves radicchio
6 ounces thinly sliced cooked turkey
4 teaspoons butter, room temperature, divided

Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels. Pour off fat from skillet; reserve skillet.

Mash mayonnaise and blue cheese in bowl to coarse puree; season with pepper. Place bread on work surface. Divide cheese mixture among bread slices, spreading evenly. Divide bacon, radicchio, and turkey between 2 bread slices. Top with remaining bread, cheese side down. Melt 2 teaspoons butter in reserved skillet over medium heat. Place sandwiches in skillet. Spread 2 teaspoons butter on top pieces of bread. Cover with lid that is slightly smaller than skillet. Cook sandwiches until lightly browned, about 4 minutes per side.

Tags: bacon, blue cheese, Bon Appetit Magazine, Grilled Turkey Bacon Radicchio Blue Cheese Sandwich, grilled turkey sandwich, holiday recipes, leftover turkey, radicchio, turkey, turkey sandwich