Linguini with Asparagus and Pine Nuts

 I love simple pastas. And it doesn't get much easier than throwing in some veggies and cheese to make an easy healthy meal. We love this basic idea we got from Real Simple forever ago, we just lightened it up a little bit to make it a little healthier. Asparagus gives it a fresh bite and the pine nuts add a good nutty crunch.

 Linguini with Asparagus and Pine Nuts

• 1 box linguini
• 2 tablespoons olive oil
• 1/4 cup pine nuts
• 5  cloves garlic, thinly sliced
• 2  pounds asparagus, trimmed and cut into 1-inch pieces 
• about a teaspoon kosher salt and fresh cracked black pepper
• 1 teaspoon lemon pepper
• 1 cup  shaved Parmesan

1. Cook the pasta according to the package directions; drain and return it to the pot.
2. While the pasta cooks,  heat one tablespoon of oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes, do not overcook.
3. Add the asparagus, about a teaspoon of salt and a teaspoon of lemon pepper. Cook, tossing occasionally, until just tender, 2 to 3 minutes.
4. Add the asparagus mixture to the pasta along with a little more salt and ¼ teaspoon black pepper and the other and toss to combine.
5. Sprinkle with the Parmesan before serving.

**Makes 4 servings
**It's a 3 on Bryce's dish scale, a pot, a skillet, a cutting board and knife.

Quick Pad Thai

If you like pad thai, and making things easy, this recipe is for you. No it's not a traditional pad thai, and it's certainly nothing fancy. But it's so easy and yummy that it can help satisfy that craving for pad thai.  I found the recipe on Pinterest from someone who tried to recreate Pad Thai that was more like what she found in Thailand. I only made small changes to make it work more for our taste, and make leftovers. I tweak the ratios in the sauce a little bit each time, but this is pretty close to what seems to work. It's a perfect weeknight meal after a long day. 

Easy Pad Thai

• 16 oz rice noodles (we use brown rice noodles)
• 3 tablespoons brown sugar
• 2 tablespoons fresh lime juice, plus wedges for serving
• 4 tablespoons soy sauce
• 1 teaspoon Sriracha 
• 2 teaspoons olive oil
• 3 green onions, white and green parts, separated and thinly sliced
• 2 garlic clove, minced
• 1 egg, lightly beaten
• 1/2 cup fresh cilantro
• 1/4 cup chopped roasted, salted peanuts

1. Depending on what type of noodles you buy you will either soak them in boiling water or boil them for a few minutes to cook. I like the texture and flavor better when you boil.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. Add scallion whites and garlic and cook, until fragrant (about 30 seconds). Add egg and cook, scraping skillet with spatula like you would for scrambled eggs (about a minute). Set egg aside.
5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat.
6. Serve noodles with lime wedges, topped with cilantro and peanuts.

**Makes 4 servings
**This is a 3 on Bryce's dish scale.

Y'all This is the BEST Chili Ever

I know, I know everyone thinks they have the best chili recipe. But trust me, you want to give this a try. It's the best chili I have ever had. I think it's the combo of coffee, cocoa, beer and veggies. My parents found it on a massive recipe website forever ago, and I have tweaked it over the years. It makes a huge batch (we use our biggest pot) so it's perfect for a big group, leftovers and freezing some for later. I only do two cans of beans, because I don't think it needs more, but if you are a big fan of beans, you could certainly add more. It does take a while to make so it's one of those we classify as a weekend meal. 

MMMMMMMmmmm CHILI

• 1 tablespoon olive oil
• 1 onion chopped
• 5 cloves garlic, minced
• 1 lb ground beef
• 3⁄4lb sirloin beef, cubed
• 4 large carrots chopped
• 4 oz sliced mushrooms
• 1 zucchini chopped into slightly bigger than bite sized pieces
• 1(14 1/2 ounce) can diced tomatoes
• 1 can dark beer (we switch up what we have used but like 1554 from New Belgium)
• 1 cup strong coffee
• 2 (6 ounce) cans tomato paste
• 1 can beef broth
• 1⁄2 cup brown sugar
• 3 1⁄2 tablespoons chili sauce (you find this in the Ketchup/hot sauce aisle, it's literally called "chili sauce)
• 1 tablespoon cocoa
• 1 tablespoon cumin
• 1 tablespoon  oregano
• 1 teaspoon cayenne
• 1 teaspoon coriander
• salt and pepper to taste
• 2 cans kidney beans
• 4 chili peppers, chopped (we grab whatever looks good, but always include a poblano as one of them, and maybe go a little spicier on the others) 

1. Heat oil. Cook onions, garlic, and beef until brown, seasoning with a little bit of salt and pepper. Drain off the excess fat if there is a lot of it. 
2. Add zucchini, carrots, mushrooms, tomatoes, beer, coffee, tomato paste and beef broth - stir well. 
3. Add spices, beans, and peppers. 
4. Bring to a boil.
5. Reduce heat to simmer, and simmer for an hour and a half. 
6. We serve with a little cheese on top. 

**On Bryce's dish scale its a 2. BIG pot, cutting board, knife!

**Makes 6-8 servings.