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.

Purple Cabbage Salad

My friend Leah made this at our dinner last night. It was SO good. And it was a beautiful salad too.

1 bag shredded purple cabbage
1 cup shredded white cheddar cheese (or mozzarella)
2 sliced green onions
1/2 cup raisins and/or dried cranberries
1/4 cup olive oil
1/8 cup seasoned rice vinegar

Combine and enjoy!

Lemonade Cake

This is one of my very favorite summer desserts. My mom always makes it and I'm attempting it today with some dinner with friends.

1 lemon cake mix
1 small pkg. instant lemon pudding
4 eggs
1/2 cup oil
1/2 cup water
2 cup powdered sugar
1 (6 oz) can frozen lemonade, thawed

Combine the cake mix, pudding, eggs, oil and water. Beat with electric mixer for 2 minutes. Heat oven to 350 degrees. Pour cake mixture into a greased and floured 9x13 inch pan. Bake for 30 minutes. While cake is still warm, combine the powdered sugar and thawed lemonade. Beat for 1 minute. Pierce the top of the warm cake with a fork about every three inches. Pour lemonade mixture over the top, evenly. Bake for 5 minutes. Cool on cake rack. Serve with whipped cream on top, if desired. Refrigerate remaining cake.*

*Best to make the night before since it is so much better cold.

Grilled Veggie Soft Tacos

Thanks Missy! I'm excited to be a guest on this food blog. It's always good to find new recipes, and I have already used some on this blog. I'd like to share something we had for dinner this week and something we absolutely love! And as is the case with most recipes, I got this from someone else. So to give credit where credit is due - this is from my cousin Robyn, who copied it from a Tex-Mex restaurant. This is a great summer dish because it's a little lighter and SO good. Enjoy!

1 yellow squash

1 yellow onion

1 clove minced

garlic

1 zucchini

Seasonings (I have only used chili powder and cumin sprinkled over the veggies, but you could do lemon and salt and pepper or whatever else you like)

Can of black beans

Grated cheese

Salsa Verde (or regular)

Sour Cream

Soft taco sized flour tortillas

Tomatoes

Cilantro

Cut the zucchini and yellow squash lengthwise in half and then into ½ inch pieces. Chop onion and mince garlic. Sautee garlic, onion and veggies in a little olive oil in skillet until preferred crispness of vegetables. Add preferred seasonings.

Then just add black beans, cheese, lettuce, salsa, and sour cream on top. You could also make a little pico de gallo to put on top in place of the salsa verde. Dicing tomatoes with cilantro, lemon, salt and pepper & a little olive oil.

Welcome Ann Marie

Another guest blogger to add to the mix on Add To Desired Taste! Welcome Ann Marie. I knew her back in college...and have stayed in touch the best of ways...via a blog. She has been living in our nation's capitol for the past two years, but currently resides in Iowa for the summer as her husband does his law internship. They have two adorable little boys. She is a fabulous cook and I'm sure will share some great recipes, bound to be part of my "staple" recipe list.

glazed curried carrots

ever buy a bag of small carrots and don't get around to eating them as quick as planned on? i do it all the time. solution to my problem:

1 C baby carrots
2 tsp canola oil
1/2 tsp sugar
1/4 tsp curry powder
1/4 tsp minced garlic
2 tbsp water

1. in a saucepan, combine carrots, oil, sugar, curry powder, garlic, and salt to taste. cook over medium heat, stirring, until sizzling and fragrant, about 3 min. add water. cover and reduce heat so mixture simmers.
2. cook until carrots are tender, about 10 minutes. uncover and toss, until all liquid is gone and carrots are glazed, about one minute.

from women's health mag.

Frozen Chocolate Sandwiches

Don't these sound like a fun treat? Maybe after FHE? It's like a frozen smore. We are having a neighborhood potluck this weekend and I'm thinking of bringing these.

3/4 cup whole milk
24 marshmallows
12 ounces semisweet chocolate, grated or chopped
1 1/2 cups heavy cream
18 graham crackers

Line a 9-by-13-inch baking dish with foil, allowing the foil to hang over the sides. Heat the milk and marshmallows in a large saucepan over low heat, stirring often, until smooth. Remove from heat. Add the chocolate and stir until melted and smooth. Refrigerate for 20 minutes. In a large bowl, with an electric mixer on medium-high, beat the cream until stiff peaks form. Working quickly, fold the whipped cream into the chilled chocolate mixture, mixing until no traces of white remain. Spoon into the prepared dish. Tap the dish on the counter to remove air bubbles. Freeze, covered, until set, at least 3 hours. Holding both sides of the foil, transfer the frozen block to a cutting board. Cut into 24 squares. Break the graham crackers in half. Layer the chocolate squares between the crackers to make 12 double-decker sandwiches. Place the sandwiches on a plate, cover, and return to freezer until ready to serve.

Yummy Granola Bars

Again, a recipe from my friend Ann Marie (see recipe below too!). Homemade granola bars?! Yes, please. I'll be making this soon.

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins (optional)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup canola oil
2 tsp. vanilla extract

Preheat the oven to 350 degrees. Generously grease a 9x13 inch baking pan.

In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Watermelon and Strawberry Lemonade

My friend Ann Marie just sent me this recipe, which I am so going to make this weekend after I buy a watermelon. Wish I had gotten the email before I went to Trader Joes (I always seem to have luck picking a good watermelon from them) this morning. Doesn't this sound like the perfect summer drink?

8 cups cubed watermelon
1 cup strawberries
1/2 cup fresh lemon juice
1 c. sugar
2 cups water

Combine in blender. Blend until smooth

Samshed White Bean & Avocado Club

Because I love a good veggie sandwich.

2 15-oz. cans white beans, rinsed and drained
2 T extra-virgin olive oil
1/2 t. kosher salt
1/4 t. black pepper
12 slices multigrain bread
1 small red onion, thinly sliced
1 cucumber, thinly sliced {peeled, if desired}
Sprouts
2 avocados, pitted & thinly sliced

In a medium bowl, combine the beans, oil, salt, & pepper. Roughly mash the mixture with the back of a fork. Place 8 of the bread slices on a work surface. Divide the mashed beans among the slices. Top with the onion, cucumber, sprouts and avocado. Stack the open-faced sandwiches on top of each other, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread.
Slice in half, & serve.

from wire whisk

Taking Food to Others...

I took dinner to a family in my ward tonight, but I had a difficult time deciding what to take. Something that universally most people like. I always have a tough time with this actually. What do you usually take to people? Do you have a list of a few things you take and rotate it or do you just take what you were planning on making (just doubled or tripling the cooking?).

I ended up taking potato salad, watermelon, carrot sticks, chicken legs and some of those Hawaiian rolls with a carton of Breyers ice cream for dessert. I wanted to take some of the Trader Joe's brownie bites, but just didn't make it there today.

Just curious...

Rosemary Chicken and Zuchinni

Yum. I'm totally making this.

1 pound new potatoes
2 carrots
2 small zucchini
Olive oil
Whole-grain mustard
1 bunch rosemary
Kosher salt and pepper
4 6-ounce boneless, skinless chicken breasts

Quarter the potatoes. Peal and cut the carrots and zucchini into 2 inch sticks. Mix them in a bowl with 2 TB olive oil, 2 TB mustard, 1 TB rosemary, 1/2 tsp salt and 1/4 tsp pepper.

Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oven to 400° F. Remove the bags from the freezer (you'll need 1 bag for each serving). Empty the contents of the bags into a baking dish. Roast for 25 minutes. Toss the vegetables, turn the chicken, and continue roasting until the chicken is cooked through, 20 to 25 minutes more. Divide among individual plates.

Yield: Makes 4 servings

via Real Simple

Spinach and Feta Frittata

I had this at a baby shower on Saturday and it was so good! I haven't tried the recipe myself, but I made sure to get it before I left. The woman who made it says she subsitutes low-fat versions of the cheeses and it comes out just the same (but I think if you are going to eat cheese, just eat the real stuff:)

1 package fresh spinach (cooked down and squeezed to removed extra water)
12 eggs
½ cup milk
½ -3/4 cup crumbled Feta cheese
8 oz. Cottage cheese
½ cup parmesan cheese
½ cheddar cheese
Pepper to taste

Directions: Whisk eggs till light and fluffy and add milk. Mix again till combined. Add all remaining ingredients together in bowl and mix. Pour mixture into greased 9 x 13 pan and bake at 350 F, until centre is set and slightly golden on top. This may take anywhere between 25-30 minutes, depending on your oven.

Roasted Potatoes

This is one of my favorite sides of late... It's so simple and yet so yummy! Great side with fish or simpler chicken/meat dishes.

1 1/2 pounds new potatoes, quartered (I just use white baking potatoes)
2 tablespoons olive oil or vegetable oil
2 garlic cloves, minced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/8 teaspoon pepper

Directions: Combine all ingredients in a plastic bag; toss to coat. Pour into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 450 degrees F for 35 minutes or until potatoes are tender.