Spring is finally SpRinGiNg!

Labeling them means I can send someone else out to grab a few leaves!

I love fresh herbs when I am cooking. However, they can be expensive and if I do buy them, I often don't use the whole bunch before it goes bad, so it can be a waste of money. Last summer I tried my hand at growing a couple things in pots on my deck. Guess what?!? Turns out it is pretty easy to do and I had fresh herbs all summer! So when I walked into Wally-World the other day and saw some, I grabbed a couple. We have already enjoyed some fresh cilantro in Pico de Gallo last night for dinner. I painted up a couple of terracotta pots and now they look super cute sitting outside getting some sun and I can just step out there and grab a few leaves whenever I need to! I think I may add a couple more so it will be like my own little mini herb garden.
They only cost a couple bucks, are easy to grow, and smell fantastic....a good deal all around!

Oven Roasted Asparugus

...and it's good for you!

One bunch fresh asparagus

Olive oil

Seasoned Salt, I use Lowery's

Wash and asparagus and trim off tough ends, a couple inches is good

Dry asparagus well

On a shallow baking pan, place asparagus and drizzle with a little olive oil. I have never measured this, probably 1-2 teaspoons, it really goes a long way

Sprinkle everything with seasoned salt, you could use salt and pepper instead.

Using your hands, gently toss the asparagus until it is coated with the oil and salt is evenly distributed.

Roast in a 500* oven for 10-12 minutes. The thicker the asparagus, the longer it will take in the oven. We like young, thin stalks.

We really like this...okay so Drew doesn't, but he's away at school and he hates almost all veggies...even the Veggie Tales! Doug's not big on anything green but this is an exception! During grilling season, I roast it right on the grill and it is awesome! 

Potato Packets

New potatoes (I usually use 2-3 per person depending on size of potato)
Butter, about 1 tablespoon per person, you could use a little olive oil and skip the butter
whipping cream, 1 tablespoon per person
salt and pepper
aluminum foil  (I buy the foil squares to make these)

Wash new potatoes, thoroughly.

Lay out a piece of foil for every packet you are making.

Dice potatoes in bite size pieces, skin on, pile up on foil sheet.

Cut up butter in pieces and distribute on each pile of potatoes.

Salt and pepper each bundle according to taste.

Drizzle 1 tablespoon of whipping cream over potatoes.

Fold up foil to form a packet around the potatoes.

Be sure the packet is sealed good, to prevent leaking and it also helps to speed the cooking process along.

Bake in a 375* oven for 45 minutes, or until potatoes are really tender.

To serve, open packet and ta-da you have a perfectly good side dish that everyone will love!

This is a recipe I altered a little from the Pioneer Woman. 
Her's can be found here . 

Lots of ways to vary this, in the summer I slice them thin, cook them on the grill with bacon pieces and when they are finished, grated Parmesan cheese. If the weather would warm up and the rain would go away, maybe I could make them outside again!!