Lemon Parmesan Pasta and the best garlic bread……….

I made this dinner last week for some friends. Normally when I make this pasta, it’s delicious. This time it was too dry. My friends were too kind to tell me though. Anyway, it’s usually delicious and light. It dawned on me just last night, that I forgot a very important ingredient. Wine……..ah, yes…..how could I forget the wine!  Oh, I tell ya, I am getting more and more forgetful. Anyway, I love rich meaty pastas. But sometimes you just want a light pasta. This is that pasta. Tastes like summertime. Now the bread……oh my gosh…..it is FABULOUS. I’m saying “fabulous” with a Hampton’s accent, the way that Ina Garten, the Barefoot Contessa says it…with a slight wave of the hand. 🙂
It is super buttery, tangy, buttery, rich and buttery. Who doesn’t like butter?

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Lemon Parmesan Pasta and the best Garlic Bread

Cooked pasta of your choice. I use angel hair.
1 stick of butter
1/2 cup olive oil
1 cup good white wine (don’t use a crappy wine)
4 cloves of garlic
juice and zezt of 2 lemons
1/4 cup chopped chives
1 cup shredded parmesan cheese

In a good size skillet, melt the butter. Add the olive oil. Add the garlic. DO NOT let your garlic burn! Add the wine carefully and slowly. Add the lemon zest and juice. Add enough of the cooked pasta that you still have some juiciness to the dish. Toss with the chives and shredded cheese. Serve immediately.

Best Garlic Bread

1 loaf of really good french bread, split in half
1 stick of softened butter
¼ cup olive oil
¼ cup shredded parmesan or romano cheese
3 cloves of garlic, minced

 Mix everything together and spread it on the 2 halves of bread. Put it under the broiler just until its lightly browned. That’s it!

Great with pasta, salads, soups, ice cream…ok, well….maybe not ice cream.


Everyone loves Strawberry shortcake!

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Who doesn’t like Strawberry Shortcake?? OMG, it’s so delicious….and you can almost tell yourself that you are being healthy because you are eating fresh fruit!! Yes! strawberries are good for us, right? Yay!! I feel better already.

I had a couple friends over the other night for dinner. This is what I served for dessert. I kinda think they liked it, since we all had 2 servings each. Sh-h-h-h-h-h. Don’t worry ladies. I’m not mentioning names. I made a vanilla cupcake that turned out a bit dense and dry, which made for a perfect shortcake. I simply topped it with whipping cream and some fresh strawberries macerated with some sugar. Just a wee bit of sugar…….seriously…I swear. I even cut down on the sugar in the cupcake. It was super yumm-O. Go get some berries and make this NOW. You will love it.

Strawberry Shortcake

1 1/2 cups cake flour
1 1/2 tsp baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) butter, room temperature, cut into 8 tablespoons
1 cup sugar (I use 1/2 cup)
2 eggs, room temperature
1 teaspoon vanilla
1/2 cup milk, room temperature

Preheat oven to 350 degrees. Prepare a cupcake pan with paper liners.

In a  stand mixer, mix together flour, baking powder and salt. With mixer on medium, beat in butter, a tablespoon at a time, until butter is blended with flour mixture.

Beat until the flour-butter mixture pulls together into a soft ball. Beat in sugar until well-blended. With mixer on low, add eggs, vanilla and milk. Beat until just combined.

Fill cupcake liners, distributing mixture evenly. Bake for 17 to 20 minutes (I start checking after about 15 minutes), or until toothpick comes out with a few crumbs attached. Makes about 12-14 cupcakes.

Let cool. Top with macerated strawberries (strawberries semi-mashed with sugar). Top with whip cream.

Boop’s Brownie Krispies from scratch

Hi brownie lovers. Awhile back I posted a recipe for Brownie Krispies. I only posted the Quick Krispies recipe, which is made from a boxed mix. But since a few of you requested the scratch recipe, here it is.  I have made 2 recipes from scratch and I still prefer the one from the boxed mix.

brownie brittle

brownie krispies

Boop’s Brownie Krispies #1

1/2 cup AP flour
1/4 tsp salt
1/4 tsp baking soda
1 egg
1 egg white
1 cup sugar
2 TBLSP unsweetened cocoa powder
1 cup mini chocolate chips
1/4 cup butter

Combine the dry ingredients.
Melt the butter and chocolate chips together and let cool just a bit.
Beat egg, egg white and sugar until foamy. Add the butter/chocolate mixture.
Add the dry ingredients. Stir until combined. Line sheet with parchment or silpat mat. Spread the batter in a very thin layer.
Bake at 325 for 20 minutes. (Turn the pan after 10 minutes) Be careful not to burn. Remove from oven, cut it up and return to oven for 5 minutes