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Oven-Roasted Asparagus

Reviewed: Mar. 18, 2013
Tonight my grown sons came home for dinner, and I served this dish as a side with a roasted leg of lamb seasoned with garlic and rosemary and potato pancakes. The asparagus turned out to be the biggest hit of the entire dinner. Perfectly crisp and tender. The only thing I did differently was omit the salt because I think the Parmesan adds enough saltiness. My husband insisted that I make this again, and as soon as possible!
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Monster Sour Cream Enchiladas

Reviewed: Jan. 6, 2013
This is now the go-to chicken enchilada recipe for our family! I modified it by replacing one can of soup with a jar of salsa verde or green enchilada sauce. I also cut the sour cream half and half with Greek yogurt to save on the fat content, and instead of the Muenster and Colby, I use the same amount of Costco shredded Mexican cheese blend. I reduced the cooking time by about 5 minutes to prevent the tortillas on the bottom from getting tough. Tastes great served with mango salsa and/or a dollop of sour cream or Greek yogurt.
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