There’s something about a cookbook that has a serious piece of my heart.

The earmarked pages that are splattered with sauces and oils. The familiarity of the pages as you thumb through to your favorite recipe. Those are things that the digital world will never be able to replicate. So when I mentioned to my Dad that I wanted to make one of his favorite dishes and he pulled out an old weathered book, my excitement and anticipation of making the meal mine grew.


I love how food brings people together. Nothing draws you closer to a person than standing with them in the kitchen making a meal that will nourish your family. And not just making a meal, but cooking something from scratch with your own hands, that is special. The laughter, the teamwork, the final outcome of a delicious meal, those are all special pieces of the time spent together cooking.

That is the main reason I love sharing recipes with you all. If I can inspire you to spend a little time in your kitchen preparing a meal for your family to enjoy, well friends, then I did my job. Every meal that I share with you holds a little piece of my heart, and the fact that someone else gets to appreciate and grab ahold of that piece and then go on and share with others, there is nothing better.

So friends, once again, enjoy this piece of my heart.


|Asparagus with Spicy Sesame Vinaigrette|


2 Pounds of Asparagus

1 Pound Angel Hair Pasta cooked according to package directions

1 Pound Chicken Breast grilled and cooled

for the sauce

1/2 Teaspoon Toasted Sesame Seeds plus extra to garnish

1/8 Teaspoon Black Pepper

2 Tablespoons White wine Vinegar

1 Tablespoon Vegetable Oil

1 Tablespoon Sesame Oil

1 Tablespoon Ketchup

2 Teaspoons Soy Sauce

1 Teaspoon Chili Paste

1 1/2 Teaspoons Sugar


|Asparagus with Spicy Sesame Vinaigrette|


Cook pasta according to package directions and toss with a little bit of sesame oil and allow noodles to cool. Grill chicken and slice into strips allowing to cool as well. This is a cold dish that is perfect for a warm summer evening, which can also be enjoyed hot if you would prefer. While chicken and pasta are cooling bring a pot of water to a boil. Prepare asparagus by washing and cutting off ends. When water is boiling quickly toss asparagus in and blanche, cooking for approximately 5-7 minutes. While asparagus is cooking mix together dressing ingredients, and set aside. After asparagus is cooked place in an ice bath to chill and stop cooking process. To assemble, place a generous amount of pasta on a plate, top with asparagus and chicken, and then drizzle with dressing. Garnish with toasted sesame seeds and green onions. Serves 4-6.


//Be sure to follow along on pinterest and bloglovin’ for weekly recipes.

//Recipe highly adapted from Everybody’s Wokking

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