If you’re like me, cooking and baking can get a little messy! I have lots of recipe cards that I don’t want splattered with oil or covered in cinnamon, so I came up with a simple solution.I hot-glued a piece of cork board to the inside of one of my cabinet doors that is right at eye-level by the stove. (Yes, I used hot glue straight on my cabinet.) I added the “recipes” label using scrapbooking stickers and used a push-pin/clip combo to hold the recipe cards.
Now I can simply clip up the recipe card I am currently using and not have to worry about spills (or losing it in the mess!).
Lemon Butter Pasta
This recipe can be used with many different types of pasta. Just use what you have on hand! It is a great side dish with many recipes, including Oven-Roasted Rosemary Chicken. Lemon Butter Pasta
12 ounces pasta, any shape
1/4 cup (1/2 stick) butter
2 tsp. lemon zest
2 Tbsp. lemon juice
salt & pepper
Boil a large pot of salted water. Add the pasta and cook according to package directions. Drain. While the pasta is cooking, melt the butter in a small saucepan. Add the lemon zest and juice. Taste and season with salt and pepper. Toss with the drained pasta and serve hot.
Enjoy!
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Basil-Lemon Pesto
I made my own pesto for the first time yesterday (using fresh basil from my window herb garden) and it turned out well!Basil-Lemon Pesto
1/2 cup packed fresh basil leaves
1/4 cup olive oil (add more if too dry)
1/8 cup grated Parmesan cheese (more if desired)
1/2 tsp. grated lemon zest
1 garlic clove, sliced
1/4 tsp. salt
pepper
In a food processor, combine all ingredients except pepper. Pulse until smooth. Season with pepper to taste and pulse until combined. You may refrigerate the pesto for up to 10 days in a tightly closed container.
Excellent served over Oven-Roasted Rosemary Lemon Chicken or with Lemon Butter Pasta.Enjoy!
Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.
Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table
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