Pioneer Woman's Baked Lemon Pasta

• 1 pound thin spaghetti
• 1/2 stick (4 tablespoons) butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 2 cups sour cream
• 1/2 teaspoon kosher salt, more to taste if desired
• Plenty of grated Parmesan cheese
• Flat leaf parsley, chopped
• Extra lemon juice

1. Preheat oven to 375 degrees. Cook spaghetti until al dente.
2. In a skillet, melt butter with olive oil over LOW HEAT.
3. When butter is melted, add minced garlic.
4. Squeeze lemon juice into the pan. Turn off heat.
5. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.
6. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
7. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
8. When you remove it from the oven, squeeze a little more lemon juice over the top.
9. Top generously with Parmesan cheese, then chopped parsley.
10. Give it a final squeeze of lemon juice at the end.
11. Serve with crusty French bread and a simple green salad.

Found On: The Pioneer Woman Cooks!

Greek Pasta Salad

Salad:

• 8 oz. tri color rotini
• 1/2 english cucumber, diced
• 10 olives, halved (any variety)
• 10 sun dried tomatoes, minced
• 1 15 oz. can quartered artichoke hearts
• 1/4 red onion, diced
• 1/2 c. crumbled feta
• 1 bell pepper, diced

Dressing:

• Juice of 1 lemon
• 1/4 c. red wine vinegar
• 1 tsp. sugar
• 1/4 c. EVOO
• 1 tbsp. minced fresh oregano (1/2 tsp. dried)
• Salt and pepper

1. Cook pasta, drain and rinse with cold water.
2. Add dressing ingredients to a large bowl, whisk well.
3. Add all salad ingredients, toss and serve chilled.

Found On: A Year In The Kitchen

Spicy Heirloom Tomato Parmesan Soup

• 6 ripe heirloom tomatoes, cored and cut into 1” chunks
• 5 cloves garlic, chopped
• 1/8 cup fresh basil leaves, stems removed
• 1/2 cup half-and-half
• 1/4 cup shaved Parmesan cheese, plus extra for garnish
• red pepper flakes to taste
• salt and pepper to taste

1. Place tomatoes in a medium-sized pot and add water just to cover.
2. Bring to a boil over high heat. Add basil leaves and garlic. Allow to cook for another 5 minutes.
3. Puree using immersion blender or remove from heat and blend in a food processor or blender until smooth. Return to pot.
4. Whisk in half-and-half, Parmesan, salt and pepper. Lower heat to medium and cook for 5 minutes, stirring frequently.
5. Ladle into bowls and garnish with shaved Parmesan.

Serves 2

Found On: BrokeAss Gourmet

Corn Muffin Toaster Cakes

• 1 1/2 cups All-Purpose Flour
• 3/4 cup yellow cornmeal
• 2 1/4 tsps. baking powder
• 3/4 tsp. salt
• 1/3 cup granulated sugar
• 3 large eggs
• 2/3 cup milk
• 1 stick unsalted butter, melted

1. Preheat the oven to 350°F.
2. Lightly grease a 9" x 13" pan.
3. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt and sugar; set aside.
4. In a separate bowl, whisk the eggs and milk till thoroughly combined.
5. Pour the milk/egg mixture and the melted butter over the dry ingredients and stir just to combined(do not over mix or the muffins will be tough.)
6. Spread the batter into your baking pan and smooth the top.
7. Bake for 20 to 22 minutes or until the top is just beginning to color.
8. Remove from oven and let the cake cool, then cut it into rectangles (sized depending on the your toaster).
9. Split and eat warm, or cool to room temperature, split, and toast

Found On: Noodle Nights and Muffin Mornings

Frozen Strawberry Margarita Pie

For Crust:

• 1 1/4 cups graham cracker crumbs
• 2 Tbsp sugar
• 5 Tbsp unsalted butter, melted

For Filling:

• 1 lb strawberries* (3 1/2 cups)
• 1 Tbsp finely grated fresh lime zest (from 3 limes)
• 1/4 cup fresh lime juice (from 2-3 limes)
• 1 (14-oz) can sweetened condensed milk
• 2 Tbsp tequila
• 2 Tbsp Grand Marnier
• 1 1/2 cups chilled heavy cream

1. Make the crust: Put oven rack in middle position and preheat oven to 350°F.
2. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and about 1-inch up the side of a buttered 9-inch springform pan.
3. Bake 10 minutes, then cool on a rack, about 30 minutes.
4. Make the filling: Purée strawberries, zest, lime juice, condensed milk, tequila, and Grand Marnier in a blender until just smooth, then transfer to a large bowl.
5. Beat cream in another bowl with an electric mixer at medium speed until it reaches soft peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
6. Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes. Remove the ring from the pan before serving (pie should be semisoft).

Found On: Confections of a Foodie Bride