Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Tuesday, April 11, 2017

Springtime Lemon Pasta with Prosciutto and Asparagus


Springtime cooking for me always includes foods with asparagus and lemons. Add pasta, prosciutto and cream for an easy deliciously simple meal. My passion for good food leads me to create easy meals that are fresh and flavorful with simple ingredients. Eating food for nourishment doesn't mean that we need to sacrifice on taste. Food is meant to be savored, enjoyed with family and friends not to be rushed eating standing up or walking down the street. Make an easy beautiful meal, invite family and friends to relax while you all create lasting memories to cherish.    

Ingredients

        1 pound spaghetti or linguine
        Kosher salt
        3 tablespoons olive oil
        1 cup thinly sliced shallots (about 2 large)
        4 ounces Prosciutto, cut into thin strips
        1 cup asparagus, lightly steamed
        1 cup heavy cream
        1 tablespoon plus 1 1/2 teaspoons finely grated lemon zest (from about 1 large lemon)
        2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
        Freshly ground black pepper
        Freshly grated Parmesan (for serving)
        1/2 lemon thinly slice for garnish

Preparation

        Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
        Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add Prosciutto , asparagus, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
        Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Place pasta on plate then top with parsley, Parmesan seasoning with more pepper. Garnish with lemon slices.

Enjoy!

Sunday, April 2, 2017

Baked Stuffed Quiona Artichokes





   

Ingredients

    4 large artichokes
    2 quarts of water
    1 lemon, halved
    2 bay leaves
    2 cloves garlic, unpeeled
    1/8 cup salt
    1/2  cup Quinoa cooked according to package instructions.  I like Earthly Choice
    1/2 cup grated Parmesan cheese
    2 tablespoons assorted fresh chopped herbs (such as parsley, basil and oregano)
    2 tablespoons toasted pine nuts, toasted
    2 tablespoons olive oil
    Salt and black pepper

Directions

    Cut off the stem, trim the tips from the leaves and cut off the top quarter of the artichoke. In a large pot bring 2 quarts of water to a boil and add artichokes. Squeeze juice from the lemon halves into water, then add the bay leaves, garlic cloves and salt. Cover, reduce heat to simmering and cook until artichokes are tender, and base can be pierce with a knife,  about 25 minutes. Drain artichokes. Placing the artichokes on their base, spread apart the outer leaves and carefully remove and discard the center section and fuzzy choke, leaving outer leaves intact.
    Preheat oven to 375 degrees F. Combine Quinoa, cheese, herbs and oil; season to taste with salt and pepper. Carefully spread apart leaves of artichoke, leaving them attached. Pack Quinoa  mixture into all available spaces. Place on a baking dish and bake 25 minutes or until golden.

Enjoy!

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