Asparagus with balsamaic tomatoes

Asparagus is one of my favorite vegetables. It's extremely easy to cook in just olive oil. pepper and salt. This recipe had a bit of an extra kick with the tomatoes, balsamic and feta. It wasn't anything mind blowing, but I did like the change up.

Asparagus with balsamic tomatoes-adapted from Dinner Tonight! by Cooking Light
Total time: 20 minutes
Serves 4

• 1 pound asparagus, trimmed
• 2 teaspoons oil
• 1 1/2 cups grape tomatoes, halved
• 1/2 teaspoon garlic, minced
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 3 tablespoons crumbled feta
• 1/2 teaspoon black pepper

Cook asparagus in boiling water for 2 minutes until crisp tender; drain.

Heat oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar and cook for 3 minute minutes. Stir in salt. Place asparagus on a platter, top with tomato mixture, feta and pepper to taste.

Fried Rice with Sweet Soy Sauce

Finding the ultimate homemade fried rice recipe is one of my goals. Fried rice is one of my favorite things when I order Chinese takeout. We have a rice cooker that we absolutely love as I've found the perfect ratio of rice to water that makes perfect rice every time.

This recipe wasn't quite the perfect one for me. The serrano chile made this a little too spicy for me, and I don't think I'd keep that in the recipe next time. Otherwise the flavors were fine and I'd make it again. I served it with chicken marinated in sweet chile and hoisin sauce.

Fried Rice with Sweet Soy Sauce-adapted from Cooking Light's Dinner Tonight!

Total Time: 35 Minutes

Serves 4

• 3 tablespoons olive oil
• 4 large eggs, beaten
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 finely chopped shallot
• 2 garlic cloves, minced
• 1 chopped serrano chile (which I will be omitting next time-it was too hot for me)
• 4 cups cooked rice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups thinly sliced radishes
• 1/3 cup fresh basil leaves
• 1/3 cup chopped fresh cilantro

Heat 1 tablespoon oil in skillet over medium high heat. Cook eggs until set, turning once. Remove eggs from pan and set aside. Meanwhile, in a small bowl, mix together soy sauce and brown sugar to make sweet soy sauce.

Turn up heat on pan to high, and add in remaining 2 tablespoons oil. Stir fry shallot, garlic and chile for 1 minute. Add rice and stir fry for 3 minutes or until lightly browned. Add cooked eggs, sweet soy cauce, salt and pepper and toss to combine.

Top with radishes and herbs. Serve with protein of your choice.

Mushroom, Corn and Poblano Tacos

Tacos are one of my favorite things to make. They're just so easy and basically a comfort food. Since I started cooking, my favorite thing about tacos is that they are so diverse. You can make chicken tacos, and chinese tacos, and tacos in a casserole. Whatever sounds good, just throw it in a tortilla!

These tacos, even though they have no meat, were so delicious and filling. There was a lot of flavor to the tacos themselves. These tacos were probably my most 'out-there' taco I've tried to date. I love mushrooms and I would make these again and again.

Mushroom, Corn and Poblano Tacos

Mushroom, Corn and Poblano Tacos-Adapted from Cooking Light's "Dinner Tonight"
Total Time: 20 Minutes
Serves 4

• 2 tablespoons olive oil
• 8 ounces sliced mushrooms
• 1 cup chopped onion
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 3/4 teaspoon chili powder
• 3/4 teaspoon cumin
• 1 poblano chile, chopped
• 1 1/2 cups frozen corn
• 1 can black beans, rinsed and drained
• 1/4 cup salsa verde
• 1 tablespoon lime juice
• 1 teaspoon hot sauce
• 1/2 teaspoon salt
• 8 flour tortillas
• 4 ounces shredded taco cheese
• 1/4 cup chopped cilantro
• 1/4 cup sour cream
• 1 cup black olives

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add mushrooms; cook 4 minutes, stirring occasionally. Add remaining 1 tablespoon oil and onion, oregano, garlic, chili powder, cumin and poblano chile. Cook 4 minutes, stirring occasionally. Add corn and beans, cook 4 minutes, stirring occasionally. Remove pan from heat and stir in salsa, lime juice, hot sauce and salt.

Heat tortillas and divide vegetables among tortillas. top with cheese, cilantro, sour cream and black olives.