The Electronic Firefly

Beccy at Peppermint Tea has thrown down the gauntlet for this week's Fun Monday!
The challenge is to (and I quote):

"post a recipe that would inspire her to get into the kitchen to chop, cut, grate, boil, steam, roast, chill, freeze and eat, eat, eat."

Well, Beccy, get ready to feast your eyes, lick your fingers and drool all over the place!
And just for you . . . all my recipes are dead easy and quick to make, yet tasty, tasty, tasty!!
Here goes:

Starter - Roasted Asparagus with Feta

(3-4 servings - 30 minutes incl. prep time)

2 lbs fresh crisp asparagus
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon lemons, zest of
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
salt (to taste)
fresh ground black pepper (to taste)
1-2 tablespoon chopped fresh Italian parsley
3-4 ounces crumbled feta cheese
1 lemon (juice of, no seeds)

Preheat oven to 400F.
Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
Cut off a quarter of the thick end of the asparagus and discard ends.
Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
Season asparagus with salt and pepper.
Sprinkle asparagus with crumbled feta cheese.
Roast at 400F for 15 minutes or until cooked to your liking.
Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
Serve hot.

Main Course - Sour Cream Chicken Casserole

(4 servings - 50 min incl. prep time)

4 boneless skinless chicken breasts, boiled and cubed (I cheat and buy 'already cooked' chicken)
1 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup (mushroom can be substituted)
25 Ritz or TUC crackers
1/2 cup butter, melted
salt and pepper

Preheat oven to 350 degrees.
Boil chicken breast until tender; drain and cube. (unless you bought 'already cooked' chicken)
Spread evenly over the bottom of a square casserole dish.
Salt and pepper to taste.
Mix sour cream and chicken soup in a separate bowl.
Spread the sour cream and soup mixture over the chicken in the casserole dish.
Crush the Ritz or TUC crackers and spread over top of the casserole.
Spoon melted butter on top over all.
Bake in a 350 degree oven until top is golden brown, approximately 20-30 minutes.

Baileys Yoghurt-Cream Dessert

(4 servings - 10 min prep time)

3/4 cup Greek yogurt
3/4 cup double cream (heavy cream)
3/8 cup Bailey's Irish Cream
1/2 ounce icing sugar
4 meringue nests
1/2 ounce grated chocolate (or a Flake chocolate bar, crumbled)
1/2 ounce cocoa powder (optional)

Whip the cream until very stiff.
Stir the Baileys into the yoghurt with the icing sugar (powdered sugar or confectioners' sugar), then fold in the whipped cream. Refrigerate until it's time to serve.
When ready to serve, put one meringue mest into each dessert dish, spoon in as much of the Baileys yoghurt-cream as seems prudent, sprinkle with chocolate, then dust with cocoa powder (using a sieve for neat, even coverage).
You will probably have more of the filling than you need, depending on the size of your meringue nests - but better too much than too little!

So, folks, what do you think of these??