Summer, Summer, Summertimeeee!

I was craving something with a fresh taste, so I decided to use the fresh cilantro I just bought from Laurenzo's.  Then I knew I had to use corn on the cob.  So to good old faithful Google I went.  In my searches I realize I have no had pasta in WEEKS... done.  Asparagus Cilantro Pasta, from Women's Running Magazine, original recipe by Katy Brown, was EXACTLY what I was looking for.  As usual I altered the recipe a tad, mainly because I was unprepared but regardless this is exactly what I was looking for.

Asparagus Cilantro Pasta
1 lb (or less) of pasta
2-3 tomatoes
1/2 lb. asparagus
2 ears of corn
1/4 cup of cilantro (or more)
olive oil
cumin
salt
pepper

Boil two pots of water, one for the corn and one for the pasta.  Cut up the asparagus and saute it on low in a little (very little) bit of olive oil.  You want the asparagus to be kind of firm still. Cut up the tomatoes, squeeze the juice if half the lime, and salt and pepper it.  Cut up some (not all) of the cilantro.  Take the corn out of the water to let it cool so you can cut it from the cob.  As the pasta softens, add the bowl of tomatoes to the pan of asparagus and lightly sprinkle with a couple shakes of cumin. Cut the corn off the cob and  toss it all together.  Add the rest of the cilantro and the lime juice on top and salt and pepper to taste.  PERFECT for the first day of summer!

Feeding EVERYONE!

My apologies for the little hiatus.  We moved in with my brother.  Nick is gone for a couple weeks.  I got to go home to NY.  I am starting a new job.  Becky is moving, so we are trying to teach her new dishes to cook so I cook up in Fort Lauderdale occasionally.  Blah, blah, blah, excuses, excuses, I know.  All that matters is I am back and I have some recipes stacked up to share.

We will start today with Chili-Rubbed Basa (or whatever white fish) with asparagus.

2 fillets
1/4 cup of chili powder or less
2 tablespoons of garlic powder
1 teaspoon salt
half a lemon
olive oil

Combine the spices on a plate.  Cover the frying pan with a very little amount of olive oil, just enough to cover the bottom of the pan.  Heat the oil on a little above medium.  Cover each entire fillet with the spice combo.  While cooking for a couple minutes on each side squeeze lemon over the fillets.  While all this was going on with boiled the asparagus.

Hopefully my little Becky will use this recipe and cook for her boo!

Sorry for no pics but I am SURE I will be making it again really soon!!