Lemon Spaghetti

This is the first time I've tried this recipe. It's from Everyday Italian, by Giada De Laurentiis. I love her cookbook, and I love that this recipe is from a section of the book called "Fresh From the Pantry." It's perfect for those nights, like this one, when you have absolutely no dinner plans, don't really feel like cooking anything, but can't bring yourself to serve mac & cheese or hot dogs yet again.

I had a partial package of farfalle (bow-ties) so I used that instead of spaghetti. No matter. This dish is fresh and "bright" and tangy and light, perfect for a hot summer's night. Or any night, honestly. Give it a try.

Incidentally, my almost-five-year-old son, who initially claimed "But I don't like lemon" (right! this from the Lemonade King!) is now devouring his bowl of pasta.

Lemon Spaghetti

"One of the easiest pasta dishes you'll ever make, this is great as a light meal or as a side dish, especially for grilled fish." (in that case, you might try it with this Grilled Margarita Tilapia!)


4 main-course servings or 6 side-dish servings

2/3 cup olive oil
2/3 cup freshly grated Parmesan cheese
1/2 cup fresh lemon juice (from about 2 lemons)~I used ReaLemon
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound dried spaghetti
1/3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)~I didn't have this.

In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt and 1/2 teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite. Drain, carefully reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. **I think because I didn't have quite a pound of pasta, I didn't need any extra liquid at all.**

Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

Founder Mix

This recipe comes from Number One's family cookbook. It is attributed to one of his cousins. They call it "founder" mix because they have "foundered" on it several times, meaning, "to become ill from overeating."

When this is around, it is seriously all I can do to not eat it all, all of it, all day long. Yesterday, it was all I could do to walk past the Chex cereals so I wouldn't make a whole batch and eat it all by myself. Today, I sent my husband to the store with a list of cereals. And what do you know, with cereals he returned. Every time I walk by the founder mix, I eat a bite or two. Heaven.

You can store it in a large ziploc bag, making it handy for traveling/hiking/horseback riding too.

Founder Mix

In a large bowl, combine approximately 3 cups EACH of:

Rice Chex
Corn Chex
Golden Grahams

Of the following "Optional" ingredients, I always include slivered almonds, coconut, and chopped cashews. (at least a cup of each, or more) Mix in with your cereal.

Optional:
slivered almonds (about 8 oz)
coconut (about 2 cups raw unsweetened, if you can find it. sweetened flakes if not)
cashews (about 1 cup chopped)
sunflower seeds
peanuts

In a saucepan, heat the following:

1 cup Karo (corn syrup)
1 cup sugar
1 1/2 sticks butter (can be reduced to 1 stick, but why??)

Bring to boiling and boil for 2 minutes, stirring with a wooden spoon. Pour over cereal mixture and mix well.


The recipe doesn't say this, but I turn out my founder mix onto parchment paper-lined baking sheets to let it set up a bit. If you can wait that long. Then I store it in a ziploc bag. If you have any left to store. Go make some now. And be sure to send me a small sample, just so I can know you've mastered the recipe...

Oyster Cracker Snacks

My grandma used to make these all the time. Oyster crackers are those little crackers (above) usually served with clam chowder. I remember my grandpa eating them plain, in a bowl, with milk. I never knew how simple the snacks were to make until I got my grandma's recipe for a family cookbook my mom and I are putting together. These are incredibly easy and quick, and they keep well (in fact, they taste better with age) so you can make them several days ahead. They taste great, so they are popular at get-togethers. I love these little snacks.

Oyster Cracker Snacks

Makes a lot

Ingredients:

2 bags oyster crackers
1 tablespoon dill weed
1 tablespoon garlic powder
1 cup oil (I used olive)

Mix ingredients in large bowl, shake or stir well. Put in paper bag and shake to remove excess oil. Wipe out bowl, then put back in covered bowl to age.

Marinated Mushrooms

Yet another recipe from the Moosewood Cookbook, by Mollie Katzen. I used to make these a lot, even took them on a hiking/camping trip in a little plastic jar! You might as well double the recipe from the start. Very flavorful, you will wonder where these little gems have been all your life!

Marinated Mushrooms

Preparation time: 25 minutes

Yield: 4 to 6 antipasto servings

1 pound small mushrooms (1-inch diameter)
3 tablespoons olive oil
1 to 2 tablespoons lemon juice
1/2 teaspoon salt
1/4 to 1/2 teaspoon thyme
1 medium clove garlic, minced
fresh black pepper
a handful of finely minced parsley

Clean the mushroom thoroughly, slicing off and discarding the stems. Place the mushroom caps in a saucepan with no added water, cover, and cook them over medium heat 10 to 15 minutes.

Meanwhile, prepare the marinade by combining all the remaining ingredients in a medium-small bowl.

Drain the mushrooms. (for a great soup stock, reserve the liquid). Place the mushrooms in the marinade, stir gently, and let marinate, either refrigerated or at room temperature, for at least several hours. Stir occasionally during marination. Serve cold or at room temperature.

Roasted Green Beans with garlic and pine nuts

This is a recipe from Mollie Katzen's Moosewood Cookbook, and is listed under her "antipasto" heading. Since the beans can be served at any temperature, you can definitely make them ahead of time. They are delicious.

Roasted Green Beans with garlic and pine nuts

Preparation time: 30 to 40 minutes, including roasting

Yield: 6 antipasto servings

2 tablespoons olive oil
1 pound fresh whole green beans, trimmed
1 cup thinly sliced onion
10 to 12 medium garlic cloves, peeled
salt and pepper
1 to 2 tablespoons balsamic or red wine vinegar (I used 2 tablespoons balsamic)
1 cup lightly toasted pine nuts

Preheat oven to 400 degrees F. Brush a large baking tray with 2 tablespoons olive oil.

Spread the green beans, onions, and garlic cloves on the tray and sprinkle lightly with salt (I use Kosher) and pepper.

Bake for 20 minutes, intermittently stirring or shaking the tray. Taste a green bean to see if it's as tender as you like it. If not, put it back for another 5 or 10 minutes.

Remove from oven; transfer to a bowl. Drizzle with vinegar, and possibly grind in some additional black pepper. (I didn't). Serve at any temperature, topped with lightly toasted pine nuts.

Texas-Style Pork Ribs

I call these "Texas-style" because I learned how to make a version of these from my friend Karen, who is from Texas. I suppose a more accurate name would be "Karen's Pork Ribs." Call them what you will, these are quick and tasty.

Karen's Texas-Style Pork Ribs

1/2 stick butter
2 + pounds country pork ribs, boneless
1 bottle of your favorite BBQ sauce (regular size, roughly 18 ounces)

Melt the butter in a deep frying pan over medium-high heat. Add pork ribs and brown on all sides. Turn heat down to low, and cover pork ribs with 1/2 bottle of BBQ sauce, pouring most of the sauce directly on the meat. Simmer for about 10 minutes, then turn ribs and coat with the rest of the BBQ sauce. Simmer until meat is done, probably 10 minutes or less.

Transfer meat to a platter and spoon some of the sauce on top.
Enjoy.

Sour Cream Coffee Cake

This is one of my mom's classic recipes. It is very delicious and very popular! She even used to make it for a college friend of mine, and when she heard he might be visiting, she made sure she had the ingredients on hand. When my friend didn't show, I encouraged her to make the coffee cake anyway since we were there on vacation and we love it too! The coffee cake is delicious and goes so quickly, with all 10 of us clamoring for breakfast I had to rush to take a picture. "Stop cutting!"

Sour Cream Coffee Cake

1/2 pound butter
1 cup sugar
2 eggs
1 cup sour cream
2 teaspoons vanilla
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts
1/2 cup brown sugar
1 heaping teaspoon cinnamon

Cream butter and sugar. Add eggs and blend well. Alternately add sour cream and vanilla with flour, baking powder and soda. Set aside.

Mix together walnuts, brown sugar and cinnamon. Set aside.

Grease and flour angel food or bundt cake pan. Spread 1/2 of batter in pan and sprinkle with 1/2 of nut mixture. Cover with remaining batter and sprinkle with remaining nut mixture.

Bake in 350 degree F oven for 45 minutes. Let cool briefly, then turn out onto serving dish.

Rosemary Cashew Chicken

We've been on vacation in Michigan, where my parents have rotary dial-up Internet, (I wish I were kidding) which is s l o w e r than slow. Now that we're home, you can look forward to more frequent recipes!

This is a dinner we had (my brother actually prepared it because I was busy!) while we were all there. It was simple to put together, and delicious. There is a bit of hands-on time at the end, but it is worth it! (I did make the end sauce, and Number One sliced the onions, so it was a team effort!)

Rosemary Cashew Chicken

Serves 4 to 6

Ingredients:

1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed

1 medium onion, thinly sliced

1/3 cup orange juice concentrate

1 teaspoon dried rosemary, crushed

1 teaspoon salt

¼ teaspoon cayenne pepper

2 tablespoons all-purpose flour

3 tablespoons water

¼ to ½ cup chopped cashews

Hot cooked pasta

Directions:

Place chicken in a slow cooker. Combine onion, orange juice concentrate, rosemary, salt and cayenne; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Remove the chicken and keep warm.

In a saucepan, combine flour and water until smooth. Stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Pour over chicken. Serve with pasta.

Chicken Cutlets Milanese

I had totally forgotten about this yummy recipe, until I went to Idaho this last weekend. I made this dish for my grandma and mom when we were up there last year. My mom doesn't get to eat chicken at her house, because my dad is WiErD and doesn't eat chicken! So, every excuse we get to make chicken, we do it! I made a different chicken dish at my grandma's this year, but when I got home, I looked through all my recipes to find this one so I could make it this week. I love the flavor of the Balsamic Vinaigrette with the chicken...it's a great combination. If I remember correctly, I got this recipe from my mom's Weight Watcher cookbook! When I make this, I make up some brown rice and a veggie for the kids because they don't like the vinaigrette dressing! But they LoVe the chicken! Really simple, healthy, yummy dinner!

1/4 Cup dried Italian seasoned bread crumbs

2 Tbls grated Parmesan cheese

4 (3 ounce) thin sliced chicken breast cutlets

1 1/2 tsp olive oil

2 cups Arugula or Spinach

Large tomato, diced

1/2 Cup thinly sliced vidalia or sweet onion

3 Tbls light balsamic vinaigrette dressing

Ground pepper

Mix bread crumbs and cheese on wax paper, coat chicken. Heat oil in skillet over med heat. Add chicken and cook until browned (about 2 1/2 min per side) Combine Arugula, tomato and onion in med bowl. Add dressing and toss to coat. Place on plates, top w/chicken and pepper to taste.

Taste & Create Gets Grilling: Grilled Margarita Tilapia

Although we left on vacation in the middle of this event, I couldn't resist. We grill all the time. This is a seasonal version of Taste & Create, hosted by Nicole of For Love of Food. (Nicole, I will add the logo when we get home--my mom has rotary dial-up, which is virtually impossible)

I was paired with Becke of Columbus Foodie, and quickly became enamored with her recipe for Grilled Margarita Grouper. I honestly don't know what kind of fish "grouper" is, but I figured since we were traveling to Michigan (many, many lakes) and my husband likes to fish, I could improvise! Plus, you probably guessed I love margaritas.

We went fishing the other day, and I got more bites than my husband did, but my line wasn't strong enough for whatever kept biting. I caught a small blue gill, but that was it. We came home empty-handed. He went back out that night with my dad, nothing. Back out at 5:AM this morning, still nothing. So I went to the grocery store.

On the menu tonight is:

Grilled Margarita Tilapia!

2 pounds tilapia filets (I used about 2 1/4 pounds for the family)

1/3 cup tequila

1/2 cup triple sec

3/4 cup fresh lime juice

1 teaspoon salt

1/2 tablespoon minced garlic (I used 2 cloves)

2 teaspoons vegetable oil

Combine all ingredients except the fish, and set aside. Place fish in a single layer in a large baking pan (I used 9x13"). Pour marinade over fish, and marinate for 1/2 hour at room temperature, or 3 hours in the refrigerator.

Remove fish from marinade and pat dry. Brush fish on both sides with oil and grill (preferably in a fish basket) for 4-5 minutes each side, or until flesh is opaque and flakes easily. Season with salt and pepper if you wish.

This fish was perfectly grilled, tender and moist and flavorful. I only marinated the fish for 1/2 hour, I was nervous about marinating for more than an hour or two because with all the tequila and lime juice it could start to "cook." I was tempted to follow the directions from the original recipe (link through Becke's post) and boil the marinade for a topping, but after a day of canoeing, I wasn't up for it. Maybe next time, because this dish is wonderful! You should get some fish~however you can~and grill it!