For the month of December because of how busy we all are, Anna and I decided to just have our 2nd annual family Christmas Party instead of new recipe tests. The party was held at my parent’s this year, and we made several of our favorite quick dishes from over the past year. Included was the strawberry bruschetta, the baked lemon pasta, and the berry cobbler dessert. Each were just as delicious as when we first made them! It was a successful and fun evening eating and chatting!
Yield: about 4-6 servings
1 cup strawberries, hulled and diced
1 tbsp. sugar
1 French baguette, sliced on a bias
4 oz. goat cheese
1 tbsp. olive oil
2 tsp. balsamic vinegar
¼ cup minced basil leaves
Freshly ground black pepper
Mix together the olive oil, balsamic vinegar and the pepper in a bowl. Cut up the strawberries into smaller slices and mix in with the sugar. Spread goat cheese on the French baguette slices. Spoon some of the liquid mixture on the baguette slice, and spoon strawberries on top. Sprinkle on some basil and enjoy!!
Baked Lemon Pasta
- 1 pound Thin Spaghetti
- 4 Tablespoons Salted Butter
- 2 Tablespoons Olive Oil
- 2 cloves Garlic, Minced
- 1 whole Lemon, Juiced And Zested
- 2 cups Sour Cream
- 1/2 teaspoon Kosher Salt, Or More To Taste
- Plenty Of Grated Parmesan Cheese
- Flat-leaf Parsley, Chopped
- Extra Lemon Juice
Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
Serve with crusty French bread and a simple green salad.