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Monthly Archives: August 2019

Pesto Cream Linguine

Ingredients

  • 1 lb linguine
  • Olive oil
  • Small onion, chopped
  • 1/2 cup butter
  • 2+ tbsp flour
  • 2 cups milk
  • 1.5 cups grated Romano
  • 1 cup prepared basil pesto
  • 1 lb+ chicken thighs, diced, coated in flour/salt/pepper
  • Spinach (?)

Method

  1. Prepare linguine parallel to sauce.
  2. Saute chicken until well browned. Place in warmer.
  3. Saute onion in olive oil until tender and translucent.
  4. Add flour, stirring continuously for 30 seconds.
  5. Add milk a bit at a time (like adding to traditional roux).
  6. Simmer for four minutes, stirring constantly, or until thickened slightly.
  7. Add Ramano, stir until melted.
  8. Add pesto, stir until heated.
  9. Toss with pasta and chicken until evenly coated. Serve immediately.

Lemon Blueberry Cupcakes

We went blueberry picking today, and I needed something to do with 5 lbs of blueberries. So, cupcakes! I used this recipe from The Recipe Critic

Ingredients: (see the below for frosting ingredients)

Cupcakes:

  • 1 1/4 cup Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 large Eggs
  • 1 cup Granulated Sugar
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1 1/2 tsp Vanilla Extract
  • zest of 1 Lemon
  • 2 TBSP fresh Lemon juice
  • 1 cup fresh Blueberries

Directions:

  • Preheat oven to 350 F. Line cupcake pan with cupcake liners.
  • In a medium bowl sift together Flour, Baking Powder, Baking Soda, and Salt
  • In a large mixing bowl beat Eggs ad SugarĀ  on medium speed for about 2 minutes until light and creamy
  • Add in Butter and Vanilla Extract and beat on low for about 1 minute, until well blended.
  • Add in the dry ingredients continuing to beat on low speed until just incorporated. Don’t over-mix!
  • Add Sour Cream, Lemon Zest, and Lemon Juice and beat until smooth.
  • Fold in the blueberries.
  • Fill cupcake liners 3/4 of the way full with batter.
  • Bake for approximately 20 minutes until a toothpick comes out clean.

Lemon Buttercream Frosting:

Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 300 g (2 1/2 cups) powdered sugar
  • 1/4 tsp Vanilla Extract
  • 1 TBSP Lemon Juice
  • 1 TBSP Heavy Cream

Directions:

  • Beat Butter on medium speed for approximately 30 seconds, until creamy
  • Add in Powdered Sugar, Vanilla Extract, Lemon Juice, and Heavy Cream. Beat on high speed for 3-5 minutes until light and fluffy.
  • Frost cupcakes using a piping bag.