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Poached Mushrooms and Asparagus with Blue Cheese Sauce

Poached Mushrooms and Asparagus with Blue Cheese Sauce

I was blown away by how quickly my kids gobbled this up. Just vegetables…and they all loved it. Not all kids like the same things, but keep trying different recipes. Don’t give up…eventually you will find a preparation for any food that can win your kids over. Even devoutly picky grown-ups can be won over with the right recipe.

1 can chicken broth
1 lb. asparagus, well rinsed, ends snapped off
1 package white mushrooms, sliced
½ c. white wine
1 tsp. salt

4 oz. blue cheese
1 tsp. salt
3 cloves garlic, minced
1 tsp. pepper
1 c. sour cream
½ bunch fresh Italian parsley, well rinsed, separated from stems, and minced
1 c. mayonnaise

Over medium heat, in a large saucepan heat the broth and wine with 1 tsp. salt over medium heat. When it is hot add the asparagus. Poach it for about three minutes using tongs to help the stalks cook evenly. The asparagus is done when it’s color changes to a bright vibrant green. Remove the asparagus with tongs, put it on a plate and put in in the refrigerator to chill. Add the mushrooms to the poaching liquid and poach them for about five minutes before removing them to a plate or bowl, and then placing them in the fridge as well.

Let the veggies chill and work on the blue cheese sauce. Put all of the ingredients except the mayo in a food processor, or a blender, and blend until soothe. Pour the mixture into a bowl and fold in the mayonnaise. Cover the sauce and let it chill in the fridge for at least thirty minutes before serving.

Plate the vegetables and drizzle the sauce over them. You can top the dish with chopped parsley. You should have extra sauce left over, yum. The sauce is great on all veggies, salads, and an excellent dip for potato chips or fries. Enjoy!


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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract

Honey to drizzle on top.

Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.

Allow the pie to cool for 30 minutes before slicing.

To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 

Plate pie with whipped cream & drizzle with honey. Enjoy!