Saturday, January 31, 2015

Lemon Curd


3 lemons
1 1/2 cups sugar
1/4 pound salted butter, room temperature
4  eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon table salt


Using a peeler or zester, remove the zest of 3 lemons. Process sugar and zest in a food processor until well combined and zest is in tiny bits.

Using a stand mixer, cream the butter and beat in the sugar and lemon mixture. Add the eggs, blending well between each addition, and then add the lemon juice and salt. Continue to mix until combined and fluffy.

Pour the mixture into a saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.  Remove from the heat.  Strain through a fine mesh sieve into a bowl.  Pour into containers and refrigerate.

Recipe heavily inspired by:

Sunday, January 18, 2015

One Pot Garlic Pasta


2 tsp Olive Oil
4 cloves Garlic, minced
2 TBSP Butter
1/4 tsp Salt
1/2 tsp Freshly-Ground Pepper
3 C. Chicken Broth (more, if needed)
8 oz Pasta (I used egg noodles, hollow pasta like spaghetti would be delish)
1.5 C. Shredded Parmesan Cheese
3/4 C. 1/2 & 1/2
Optional:  1/2 pound shredded chicken (mine was smoked), or other protein, as desired.


  • Saute garlic in olive oil.  Add butter, salt, and pepper. 
  • Add chicken broth and bring to a boil.  Add pasta (and chicken, if using) and cook until desired texture (I cooked the egg noodles for approximately eight minutes). If necessary, add more broth to prevent noodles from sticking to the pan. 
  • Add the 1/2 & 1/2, stir.  Add the cheese, stir.  Simmer until sauce is thickened slightly.  
  • Enjoy!