Spaghetti Aglio e Olio

1 lb. spaghetti

1/3 c. olive oil

8 large cloves garlic, peeled and cut into thin slices

1/2 tsp. crushed red pepper flakes

1/2 c. freshly minced parsley (I used dried parsley flakes)

1 c. freshly grated parmesan cheese

Kosher salt

Directions:

Bring water to boil, add 2 Tbs. salt and cook pasta according to directions on pkg. Reserve 1 1/2 c. water before draining pasta

Heat olive oil in large pot and cook garlic for 2 min. or until it turns golden on edges, stirring frequently; Add red pepper flakes, then reserve pasta water; Bring to a boil and then lower heat, add 1 tsp. salt and simmer for 5 min. until liquid is reduced by about a third

Add pasta to garlic sauce and toss; Off heat, add cheese and parsley and mix well; Allow pasta to rest 5 min. before serving ENJOY!!!!!

Lasagna Cupcakes…

These tasty lasagna cupcakes are a snap to make! Recipe makes 12:

Ingredients

1 cup marinara sauce or any spaghetti sauce you like

3/4 pound ground beef or turkey; browned

24 wonton wrappers (approx, 3 in. squares)

8 ounces shredded mozzarella

3 ounces Parmesan cheese

4 ounces Ricotta cheese

(optional) fresh basil for garnish; or add dried basil, oregano, garlic powder, onion powder or italian herbs when browning meat to jazz up flavor

Directions

Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

Brown beef and season with salt and pepper or your preferance(s). Drain.

Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.

Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat sauce and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.

Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.

Bake for 18-20 minutes or until edges are golden brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.

Garnish with fresh basil and serve.

Asparagus Salad

Salty, sweet, and de-lish!  This salad is great for warm summer days because it is light but substantial enough to be dinner, & is served cool!


Ingredients:

• 1 bunch asparagus trimmed and cut into bite-sized pieces
• 1/2 ripe cantaloupe cut into bite-sized pieces 
• 4oz pancetta, baked until crisp and then cumbled
• 1 ball fresh mozzarella, cut into bite-sized pieces

Instructions:

1. Preheat oven to 375 degrees
2. Place pancetta on cookie sheet & bake in oven until crisp.
3. While pancetta is cooking, trim asparagus & cut into bite-sized pieces.  Set aside
4. Cut cantaloupe into bite-sized pieces & set aside.
5. When pancetta is crisp remove from cookie sheet & drain on paper towels - DO NOT discard pancetta drippings
6. Place cut asparagus onto cookie sheet and drizzle with olive oil.
7. Season asparagus with salt and pepper to taste.
8. Toss seasoned asparagus in the pancetta drippings and olive oil.
9. Roast asparagus in oven until crisp tender.
10. Remove asparagus from oven & squeeze 1/2 a fresh lemon over freshly roasted asparagus.
11. When asparagus is cool, pour asparagus (including pancetta drippings, olive oil, and lemon juice) into a bowl.  Toss & combine with cantaloupe, crumbled pancetta, and mozzarella

Serve as a side or as an entree with crusty bread!

Cherrywood Planked Copper River Salmon with Whiskey-Maple-Butter Sauce

Ingredients:
2 1/2 lbs Copper River Salmon
2 Cherrywood Planks

Instructions:

1. Soak your planks (totally covered in water) at least 3 hours (if new.)  If not new & re-using soak for at least an hour
2. Season salmon with salt and pepper to taste
3. Place planks on heated grill
4. Place seasoned salmon on planks
5. Cover grill with lid & roast/smoke/grill/ salmon until desired doneness

Sauce:
1/2 cup Whiskey
1/4 cup Maple Syrup (the real stuff - NOT Mrs. Buttersworth!)  :)
1/2 lb. butter cut into pieces

 Instructions:

1. Pour Whiskey and Maple Syrup into large saucepan
2. Simmer on medium-low heat until reduced to about 1/4 cup
3. Add butter and keep warm until salmon is ready
4. Pour sauce over salmon and reserve extra for individuals to add as desired

This sauce is also excellent on corn on the cob OR maybe even pancakes or waffles!  :)