Lovin' From the Oven

Roasted Asparagus

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I’m all about grilling during the summer, but my DH never gets around to it since he’s working during the weekdays and I make dinner. Yes, he’s in charge of the BBQ (and he doesn’t even eat veggies anyway, so he doesn’t care for grilled greens!). So instead of grilling my vegetables, I roast them in the oven instead. It’s the easiest thing ever! Toss your veggies with some olive oil, sea salt, and pepper, and then let it come together. IMG_5003

I can’t believe that I’ve never roasted asparagus before. I eat it all the time at restaurants and never thought twice about how easy it would be to make at home. I gobbled this batch right up out of the oven and never looked back. This makes a mighty fine lunch for me. IMG_4998

Don’t even bother buying those microwavable asparagus boxes from Trader Joe’s. This tastes much better and takes the same amount of time to prepare, just a longer time to cook. Plus, look how beautiful that green is!IMG_4995

You can do this with other vegetables as well: zucchini, squash, brussels sprouts… You could even add some parmesan cheese on top if you want something a little meatier.

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Roasted Asparagus

Ingredients

  • 1 bunch of asparagus spears (however many you'd like)
  • 2 tablespoons olive oil
  • salt and pepper, to taste

Directions

  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with foil or a silpat. Lay out the asparagus on top.
  3. Drizzle the olive oil and sprinkle salt and pepper on top.
  4. Bake for 15-20 minutes.
https://lovintheoven.com/roasted-asparagus/

Southern Candied Sweet Potatoes

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Have you heard of the TV series, “Southern Uncovered With The Lee Bros?”

“In each episode of Southern Uncovered, Matt and Ted explore a different city in the South, seeking to expose the unique and unexpected sides of Southern cuisine and culture. The brothers aren’t afraid to get their hands dirty – or lace up their dancing shoes – as they introduce us to the people, places and amazing plates that define the South, beyond the stereotypes. Over the six-episode series, Matt and Ted will introduce viewers to the food, art, and culture of Charleston, Atlanta, Dallas, New Orleans, Asheville, and Louisville.“

I’ve never been over there, but I would LOVE to visit one day and eat my heart away!

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I imagine southern food tastes ten times better when you’re actually in the south. I’ve had my fair share of “southern food,” but I don’t think it’s truly authentic. IMG_7424

I tried to recreate some southern loving in my own kitchen with these candied sweet potatoes. They’re a little healthier than normal since I used coconut oil, but they’re just as scrumptious. IMG_7430

The brand that I used was Nutiva Organic Virgin Coconut Oil. It was a clean, rich taste with minimal processing, which is something I’m always looking for in coconut oil. Did I mention it’s also cold pressed AND organic? Winner, winner chicken dinner.

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The sweet potatoes came out soft, sweet, and tasted the best warm.IMG_7451

To find out more about the TV series, Southern Uncovered, you can check out:

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Southern Candied Sweet Potatoes

Ingredients

  • 3 cups cubed sweet potatoes
  • 2 tbsp coconut oil (I used Nutiva)
  • 2 tbsp dark brown sugar
  • 1 tsp cinnamon
  • pinch of nutmeg

Directions

  1. Preheat oven to 350 degrees. Line an 8x8 pan with foil. Set aside.
  2. Steam your cubed sweet potatoes until bright orange.
  3. Place them in a large mixing bowl. Toss with the remaining ingredients.
  4. Spread the potatoes out in the pan and bake for 30 minutes.
https://lovintheoven.com/southern-candied-sweet-potatoes/

This is a sponsored post, but the opinions expressed are my own.

Simple Sesame Noodles

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Let’s talk about chopsticks. I have no idea when I actually learned how to use chopsticks, I just remember always using them. Some people start with the “beginner” or “kid” chopsticks. You know, the ones that are rubber banded together at the end so it’s essentially one piece. It helps small hands hold chopsticks and focus on the picking up part rather than the holding both sticks in one hand part.

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My DH also knows how to use chopsticks. When I asked him when he learned, he told me, “Middle School?” No one really remembers. It’s just something that everyone eventually learns. I don’t know anyone that doesn’t know how to use chopsticks.

Some chopsticks are definitely better than others. I don’t understand why metal chopsticks even exist (like the ones you find at Korean soup restaurants). Noodles get so slippery on it that you can barely grasp anything!

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Wooden chopsticks are the winner for me. The chopsticks in the photos above are from Daiso. It’s like the Japanese version of the 99 cent store. They work just fine for these simple sesame noodles from The Pioneer Woman. I LOVED this recipe. It’s so easy to make and has a great, sesame oil taste. Not only that, but they’d be a great accompanying dish to any meat. I also adjusted the chili oil because I like my dishes spicy. Add more or less, depending on your taste.

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Simple Sesame Noodles

Ingredients

  • 12 ounces, fluid Thin Noodles, Cooked And Drained
  • 1/3 cup Soy Sauce
  • 2 Tablespoons Sugar
  • 4 cloves Garlic, Minced
  • 3 Tablespoons Rice Vinegar
  • 3 Tablespoons Pure Sesame Oil
  • 1 teaspoon Hot Chili Oil (I used hot chili sauce to taste)
  • 4 Tablespoons Olive Oil
  • 4 whole Green Onions, Sliced Thin

Directions

  1. Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
  2. Pour sauce over warm noodles and toss to coat.
  3. Sprinkle with green onions and toss.
  4. Serve in a bowl with chopsticks. Yummy!
https://lovintheoven.com/simple-sesame-noodles/

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