lemon fusili with arugula

1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta.

Toss well, season to taste, and serve hot.

via my friend Lindsey via Food Network

broccoli salad

this is beyond good. 

• 8 slices bacon
• 2 heads fresh broccoli, chopped
• 1 1/2 cups sharp Cheddar cheese, shredded
• 1/2 large red onion, chopped
• 1/4 cup red wine vinegar
• 1/8 cup white sugar
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 2/3 cup mayonnaise
• 1 teaspoon fresh lemon juice

1. make bacon and cut into small pieces.  i zap in the microwave cause i hate to get burned when i make it on the stove and it seems to be a little less greasy. i just put in on a plate with paper towels over and under it and cook till it is done. 

2. put broccoli, cheese, onion, bacon in bowl.

3. prepare the dressing in a small bowl- whisk together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. combine dressing with salad. cover, and refrigerate until ready to serve.

some people like to add nuts or sunflower seeds, raisins, and/or grated carrots.  luke would throw up if there were raisins in it, so i don't do that.  but that doesn't mean you can't.  also you could use low fat mayo, or lessen the amount a tad and it wouldn't hurt either.  

Spinach Fruit Smoothie

O.k. I got a great new smoothie receipe from my friend, Ann Dee. The great thing is you use spinach and so it's extra healthy, but extra yummy! Just add in whatever fruit you like, and orange juice concentrate and a little liquid. Here's what we did:

1 cup fresh spinach
strawberries
bananas
a scoop orange juice concentrate, or to taste
water or juice (you need some liquid)

Experiment with whatever fruits you have or like: kiwi, blueberries, peaches... Give it a try. You'll be amazed at how good it tastes!

Anyone?

Does anyone have a good baked ziti recipe? I have the noodles and realized I don't know a recipe or how to make it...

Thanks!

My own creation

Last weekend we had an Iron Chef competition with my husbands family. Missy asked for the recipes. Really, the only one worth posting is the dessert Missy. The others had some flaws to work through. Our secret ingredient was pasta, so if you are daring enough to make a dessert out of pasta, here it is. (Of course I think this would be just as fabulous with Crepes)

Manicotti Shells
Kiwi
Strawberries
Mango
Nutella
Cream cheese
Condensed milk
Whip cream

Stuff the cooked manicotti with kiwi, strawberries and mangos. Top each tube with a layer of Nutella. Mix about 4 oz. cream cheese with 1/2 can condensed milk. Whip up your whip cream and then fold into cream cheese mixture. Spread on top of nutella. We also crushed pistachios and put them on top. I wish I had a picture. It was really good, and it won us our Iron Chef competition.

Marscapone cupcakes with Strawberry Glaze

My sister-in-law made these cupcakes last night, and they were so tasty! The recipe comes from Giada de Laurentiis.

8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar

Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

Preheat the oven to 350 degrees F. Line the mini tins with paper liners.

In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

Golden Gate Grills

Just got this recipe from my new friend Charity. Yums!

2-3 beaten eggs
Parmesan cheese (the kind you buy and use for pasta)
sliced ham and turkey (I like to have it thinly sliced at the deli)
avocado..sliced or mashed*
red onion, sliced thinly
sliced tomato (use 1-2 based on the amount of sandwiches you are planning on making)
sliced cheese (Provolone, Muenster, Cheddar...choose your favorite)
Bread of choosing (whole grain, sourdough, buttermilk...again, you choose)

1. Dip one side of one slice of bread in beaten egg, shake Parmesan cheese over the egg, covering the bread slice entirely, (don't worry if your Parmesan cheese is piled in places)

2. Place in hot buttered pan, egg side down (just as if you were making a grilled cheese or french toast.

3. Pile remaining ingredients on top of bread slice.

4. Top with remaining slice of bread, with one side dipped in egg and covered in Parmesan cheese.

5. Grill until golden (similar to grilled cheese) Cut in half and enjoy...

*I like to mash my avocado instead of slicing it so they don't slide off my sandwich, I also like to place my cheese on last, so it's closest to the bread and melts when the sandwich is flipped.