Kay’s Cooking Corner

March 27 - April 2, 2017

Cheesy Macaroni Casserole and Parmesan Crusted Asparagus … Yummy!

By Kay Bona

I love Little Debbie Pecan Spins. I usually have a stash of them somewhere – either in my car, my camera bag, or hidden in the pantry at home. They are one of my all-time favorites snacks and I will really be heart broken if Little Debbie ever decides to quit marketing these little pecan gems.

There are certain ways to eat certain foods. Like Chicken Nuggets, for example- you don’t eat those with a fork. They are finger foods. Same with Pecan Spins – there is a certain way to eat those.

The other day, hubby and I were driving down the road and I picked up one to munch on. Since there are two little spins in each package, and since he was looking on longingly and since I am such a good wife, I shared and gave him one of the spins. It was the ultimate food sacrifice, but after all, if the occasion ever comes up, I would expect him to share too!

He had his eaten in three bites. What’s up with that? He obviously didn’t know how to eat a Pecan Spin, so I had to show him how.

First, you find the start of the rolled edge and pull it open slowly, and then you eat it little by little, spinning and unrolling the edge as you munch on it. I don’t know, but I just have to savor the little bites, and make it last longer. And the little, crunchy pecans? You can’t even taste them if you take a big bite all at once!

It’s like an Oreo cookie. Everyone knows (or at least should know) that to eat an Oreo cookie properly you should pull the top and bottom apart and the eat the filling off the cookie first. Then you can go on to eating the crunchy chocolate cookies. That is a basic fact that you learn as a child. Somehow. I don’t recall anyone ever teaching me this; it is just something you know.

I have seen him eat an Oreo before too, and no… he doesn’t eat one of those right either. He just pops the whole thing in his mouth at once. What a waste!

Recently we ate at a steakhouse that served Parmesan Crusted Asparagus as an appetizer. Well, we both go gaga over anything cheesy and we both like asparagus, so getting an order of this was a no-brainer even though we don’t usually get appetizers.

It was delicious! It was deep-fried, crunchy-crusty, tender and so tasty. And came to our tableside with shaved Parmesan cheese scattered over the asparagus. So delicious! And he ate it correctly - with his fingers!

The first thing I did when we got home was to find a recipe for it. As usual, there are tons of recipes online for Parmesan Crusted Asparagus, but I finally found one that was similar to what we ate.

Another thing you can make to serve with the Parmesan Crusted Asparagus is a Garlic Herb Mayonnaise for dipping. I have a quick recipe for that also.

Also, another thing I made recently was a Macaroni Cheeseburger Casserole for dinner. This is an ultimate comfort food! It is quick, easy and yummy. Perfect for a quick meal during the weeknights and since I made it while keeping my grandchildren, I can say that kids love it.

Parmesan Crusted Fried Asparagus

1 to 2 pounds fresh asparagus spears
1/2 cup flour
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
Sunflower or vegetable oil for frying (I used Canola Oil)

Garlic Herb Mayonnaise
1/2 cup of mayonnaise
1 clove of garlic, minced
1 Tablespoon finely chopped parsley
1 Tablespoon finely chopped chives

Wash asparagus and pat dry with paper towel. Combine the bread crumbs and Parmesan cheese together in a wide bowl. Mix well with a fork. Set aside.

Make mayonnaise dipping sauce by combining mayo, garlic and herbs in a small bowl. Mix well. Cover and set aside.

Lightly coat asparagus in flour, and then dip in egg and finally coat in breadcrumb mixture. Ensure asparagus spear is coated evenly. Repeat process with remaining spears. Set aside.

Heat enough oil in frying pan to come up 1/2” on the side of pan. Heat over medium heat. Cook asparagus until golden. Transfer to the plate lined with paper towels.

Shave some Parmesan cheese (don’t be stingy with it) over the tops of the Asparagus Spears. Serve immediately with herbed garlic mayo for dipping.

Cheesy Macaroni Casserole

1-1/2 pounds ground beef
1-1/2 cups water
1 cup milk
1 large can diced tomatoes, undrained
1 family size pkg. (24 oz.) VELVEETA Shells & Cheese Dinner
1-1/2 Tablespoons garlic paste
2 green onions, sliced

Brown meat in large skillet; drain. Add water, milk and diced tomatoes; mix well. Bring to boil. Stir in uncooked Shell Macaroni; return to boil. Cover; simmer on medium-low heat 10 min. or until macaroni is tender.

Stir in Cheese Sauce and onions; cook until heated through, stirring occasionally.

Serve with a green salad and some hot rolls.

Kay Bona is a staff writer for the Daily Record and an award-winning columnist and photographer. Contact her at kay@dailydata.com.