Friday, August 28, 2009

Beets

Beets from the garden + Goat Cheese from Ile De France = Yummy Salad!





roasted beet and goat cheese salad

from sophistimom

4 medium beets (all read, or a mixture of golden and red), cut into 1/2 inch pieces.
olive oil
salt and pepper
2 ounces chevre (goat cheese)
1 sprig of fresh thyme
4 fresh basil leaves
1 teaspoon balsamic vinegar

1. Preheat oven to 375 degrees (190 degrees Celsius). On a cookie sheet lined with parchment paper, toss beet pieces with a drizzle of olive oil and salt and pepper. Roast for 20 minutes, turn with a spatula, and roast for 10 minutes more. Let cool completely.

2. Toss the beets with crumbled goat cheese, thyme, basil and vinegar.

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Thursday, August 20, 2009

Cake Mix Cookies

I was searching for an easy cookie recipe with ingredients I had on hand & this one took the cake {if you will}! Super easy and delicious. You could use this recipe with pretty much any cake mix/frosting combo you like. I'm thinking lemon cake & cream cheese frosting would be good.....

Cake Mix Cookies
1 box devil's food cake mix (I used chocolate)
3/4 cup shortening or 1/2 cup oil & 1/4 cup flour
2 eggs
Cheesecake or vanilla frosting (I had coconut pecan frosting on hand & used that)


In medium bowl mix cake mix, shortening, and eggs. Preheat oven to 350°. Roll dough int 1/2 inch balls and place on ungreased cookie sheets. Bake 5-8 minutes. Let cookies cool. Sandwich two cookies together with your choice of frosting.

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Thursday, August 6, 2009

Baked Lemon Pasta


This was lovely, and refreshing. Matt wanted more substance & had it as a side dish, but it was my entree. Delish!


Baked Lemon Pasta

from Pioneer Woman

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

Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT.
When butter is melted, add minced garlic.
Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.
Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
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.)
When you remove it from the oven, squeeze a little more lemon juice over the top.
Top generously with Parmesan cheese, then chopped parsley.
Give it a final squeeze of lemon juice at the end.

Serve with crusty French bread and a simple green salad.

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