Roasted Asparagus

It's spring and that means asparagus season. I never liked asparagus until recently, but now I love it! The kids like it too. I bribed Lilia to try it and now she loves it. Here's how we enjoy it,

INGREDIENTS:
1 bunch asparagus
Olive oil
Sea salt (tastes much better than traditional salt)
Pepper

1. Preheat oven to 375 degrees. Rinse asparagus and place on a cutting board. Cut off any of the ends that are white or purple. This is the "woody" part and it's to rough to chew well.
2. Spread the asparagus out on a baking sheet. Drizzle with olive oil. Season with sea salt and pepper. Give the baking sheet a good shake back and forth to coat all of them. Place in the oven for 9-13 minutes. (If the asparagus is thin, it will cook for shorter length, thicker asparagus takes longer.) Serve hot and enjoy.

NOTE FOR KIDS: If you cut the asparagus and put it on their plate before you put it on the table it more resembles green beans and they are more likely to try it. It can fool my kids at least. Good luck!

Chicken & Wild Rice Casserole

This recipe is a Pinterest find from Better Homes and Gardens. It's so delicious!!! I made it for Bible study, but I didn't go. Thankfully there were leftovers (I doubled the recipe) so I got to try it. I would definitely serve this one to guests and keep it in the regular rotation!

INGREDIENTS:
1 6oz package long grain and wild rice mix
1 small onion, chopped
2 celery stalks, chopped
2 TBSP olive oil
1 10 3/4 oz can cream of celery soup
1/2 sour cream
1/3 cup chicken broth (I used the broth from boiling the chicken)
1 pkg chicken breasts

1. Prepare rice mix according to package directions.
2. Prepare the chicken. In a large pot place chicken and cover with water. Season the water with salt and pepper and add celery ends (the leafy parts). Bring water to a boil and cook until chicken is no longer pink, about 10-12 minutes. Place the chicken on a cutting board and wait 10 minutes before shredding. (Shred it rather than cut it.)
3. Meanwhile preheat oven to 350. In a large skillet place chopped onion and celery; add olive oil. Season with salt and pepper. Cook on medium heat until translucent, about 3-5 minutes. Stir in soup, sour cream and chicken broth (either from a container or from cooking the chicken). Stir in cooked rice and shredded chicken.
4. Transfer mixture a 9x13 pan or 2 qt baking dish. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.

Baking soda has power

I wish I took a before and after picture, but sadly I didn't.
My brother and I grew up on my moms home-made iced tea. A day didn't go by when we didn't drink it.
So I save lots of money and follow her traditions. I have a large 5qt pot that I boil water in, steep the tea bags in. After adding some sugar and lemon juice, we're good to go.
Well I've been making iced tea in this same pot for years. It's actually tea stained.
Tonight I was washing up from dinner when  thought hit me. 'Baking soda.'
I dumped about 3 TBSP worth into the large pot, added a bit of water and scrubbed it with the rough side of a sponge.
I'm not kidding...it came out sparkling and brand new!!!
If you have stained pots, or even your stainless steel sink then give baking soda a whirl. I think you'll be pleasantly surprised.
The best parts, it's super green and super cheap!!!