Mojo de Ajo inspired Pilaf

1 bunch fresh asparagus, broken into pieces
8 oz mushrooms (your choice, I used button) cleaned and quartered
1/4 c. toasted slivered almonds
1 c. white rice, I like basmati
1 and 3/4 c chicken broth
1/4 c. Mojo de Ajo
1/4 c. grated parm or asiago
Salt and pepper to taste

Preheat oven to 400.
In a medium pot, heat 2 Tbs of the Mojo over medium high heat and add the rice. Stir until the rice starts to turn golden brown. Add the chicken broth, cover and put in the oven for 20 minutes until dry and fluffy.
In a 9x13 baking pan add the mushrooms asparagus and remaining Mojo. Stir to coat and roast for 15 to 20 minutes in the oven. It should be slightly brown and tender.
After the rice and veg are done, combine them in a serving bowl with the rest of the ingredients and if ya wanna drizzle more Mojo on that, I won't tell on ya 

Mojo de Ajo
Thanks to my dear friend and co-worker John, I have this recipe in my arsenal. It's simple but can be used as a sauce, condiment or to rub all over your body and lick off...oh but I digress. 

Slow Roasted Garlic Mojo
Makes about 3 cups mojo de ajo (made with 2 cups of oil)

Recipe from Season 7 Mexico - One Plate at a Time

INGREDIENTS
4 large heads garlic
OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
2 or 3 cups fruity olive oil
1 teaspoon salt
1/2 cup fresh lime juice

DIRECTIONS
Heat the oven to 325 degrees. Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.

Stir together the garlic, oil and salt in an 8x8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.

Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown. (If you’re using the larger quantity of oil, ladle off 1 cup—no garlic cloves—and store it in a cool dry place for use in salad dressing or sautéing.)

Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.

Recipes and Therapy: Banana split bites1 c. chocolate chips1 Tbsp short...

Recipes and Therapy: Banana split bites1 c. chocolate chips1 Tbsp short...: Banana split bites 1 c. chocolate chips 1 Tbsp shortening 2 or 3 bananas cut into 2" slices and hollowed out but leaving a half inch of...

Banana split bites
1 c. chocolate chips
1 Tbsp shortening
2 or 3 bananas cut into 2" slices and hollowed out but leaving a half inch of banana on the bottom
1 c whipping cream
1 Tbsp cherry liquor or pineapple vodka
2 Tbsp honey
1c Chopped peanuts
Caramel sauce
Maraschino cherries

In a double boiler melt the chocolate and shortening.
Dip the bottom half of the bananas in the chocolate and roll in the peanuts. Let set on a lined cookie sheet
Whip the cream until soft peaks form and then add the honey and liquor and beat til firm
Using a Ziploc bag add your whipped cream and cut off a corner of the bag and pipe the cream into the hollow part of the banana.
Drizzle with the caramel, sprinkle the remaining nuts and top with one cherry per cup. Eat as soon as they are made because bananas tend to oxidize