We had ourselves some portobello mushroom burgers with sauteed asparagus last night and strawberry shortcake for dessert...finally!
A little deviation from the plan, but like I said, pretty much expected. I have made the portobello burgers before, but I changed it up a little bit to use ingredients I had in the house. I used a black bean, garlic and thyme puree for some added protein, grilled up the portobellos after a little marinating in olive oil, garlic and balsamic vinegar. Topped with havarti (of course), spinach and tossed on a toasted sesame seed bun. Easy and pretty darn delicious. Then, I was going to roast my asparagus, but I changed my mind last minute. I decided to sauté them in chicken broth (not so veggie...sorry), salt, pepper and garlic (good things Hubs and I both ate this meal...apparently I have a thing for garlic!). They were really thick asparagi (haha), so I wanted to make sure I cooked them through and not dry them out. I think they turned out perfectly! Two green things on my plate...not too bad. Had to make some caloric room for the encore.
Mmmmm...I got a little crazy and thought making dough for strawberry shortcake was a good idea. Admittedly, I am not a very good baker at this point, I try, but often things get a little hairy in the kitchen when flour is involved. This was true of my shortcake, but I think it all miraculously worked out!
Fresh Florida strawberries, homemade shortcake with lemon butter spread and my first time making whipped cream. I know that seems crazy, but I really do like some cool whip!! The homemade stuff was pretty good and easy too :) The shortcakes...not as easy!
And all the while, this is what we we have to deal with!! How do you say no to this?!? I just drop some veggies while I am cooking...he loves it!
Have a nice Tuesday :)