Our Fabulous Bites

I made this for Josh and I not too long ago and it is so delicious. It's very simple, and so fresh tasting, we loved it. I think we would have this everyday if we had the ingredients all the time; makes me want a garden even more now. This is from a Gordan Ramsey cook book. Fresh Lemonade (Serves 4) 2 Lemons, halved 2 Limes, halved 1/2 c. Superfine sugar few basil sprigs plenty of ice cubes Squeeze the juice from the lemons and limes and strain into a large pitcher. Tip in the sugar and stir well to dissolve. Put the spent citrus skins into the pitcher with the basil and fill with ice cubes. Top off with cold water to your taste. Bon Appetite!

courtesy: Noodles & Co. Every time I went to Noodles & Co. in SLC I ordered Pesto Cavatappi; it's DELICIOUS! I was craving it the other day (sadly we don't have one in Idaho) and I found this recipe online. I made it for dinner last night and it turned out great! At Noodles & Co. you can add Shrimp, Meat, or Chicken if you desire; I like chicken with it. Pesto Cavatappi (1 Serving) 1 c. Cavatappi pasta, cooked 1/4 c. Button Mushrooms (I like brown button the best) 2 tbsp. White Wine 2 tbsp. Heavy Cream 2 tbsp. Pesto (see recipe below) 2 tbsp. Parmesan cheese 1/4 c. Tomatoes, chopped (optional) 1/4 c. Chicken, Shrimp, or Steak (optional) Add Cavatappi, tomatoes, mushrooms, and chicken, shrimp, or steak (if desired) to a pan and saute with wine; let reduce in the pan. Add cream; let reduce in pan. Remove from heat and add pesto. Stir thoroughly and plate. Top with cheese and serve. My notes: -The girl who worked there said they

This is supposed to be a copy of the Boston Market version, though I have never eaten there before so I don't know. I am not a huge fan of mac and cheese, but I actually enjoyed this for an 'every once in a while' quick CHEAP meal. It's very easy! Boston Market Macaroni and Cheese 6 oz. dry macaroni (I like to use egg noodles, or penne) 1/2 stick butter 1/4 C. flour 1/4 tsp. dry mustard (I don't think this makes a difference) 1 tsp. salt dash of pepper 2 C. Milk 1 T. minced onion 1 C. or 1/4 lb. American cheese Cook pasta according to instructions, drain and set aside. To make cheese sauce, melt butter in a saucepan, add onion and flour. Allow this to thicken, then slowly add the milk, then add the cheese. Add salt, pepper, and dry mustard. When sauce has thickened, add pasta. Lightly butter a casserole dish, and add pasta mixture to casserole dish. Bake at 400 degrees for 20 minutes. (though I don't do this step because I don't like baked mac and cheese) B

First of all I am excited to be posting something with out meat in it! I have made a ton of chicken recipes the past couple of weeks and mmmm they were good, but I wanted to post something with out meat in it first! This was pretty good, I discovered in SLC that I really like tomato bisque! It's simple and quick! Spicy Tomato Bisque 1 (28 ounce) can tomato puree 1/2 teaspoon red pepper flakes 1/8 teaspoon freshly ground black pepper 3/4 teaspoon dried basil 1/2 teaspoon white sugar 1/4 cup milk 4 ounces cream cheese, cubed 2 tablespoons chopped fresh basil leaves (optional) In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes. Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat. Also: -I like to add a little rice to the top of each separate serving. -As well as I think it