Spaghetti in Browned Butter and Myzithra Cheese

What you will need:

Spaghetti-16 oz box/package
Basil-fresh, chopped, 1/2 cup
Garlic-crushed, 1/2 teaspoon
Butter-1 stick (1/2 cup)
Myzithra cheese-grated, 4 oz

Cook one 16 oz. package of spaghetti, follow directions on box.   Drain, put back in pot, set aside.

To brown the butter and add cheese takes only about 5 minutes.  In a white frying pan place 1 stick (or half a cup) of butter. Don’t use margarine or butter substitutes. Keep heat on medium heat, stirring constantly. It takes only a couple of minutes, you will start to see the butter turn brown. Once a medium brown, take off heat. Add 1/2 teaspoon crushed garlic, and 1/2 cup chopped fresh basil, pour over pasta. Stir, mix thoroughly. Last step, pour all 4 oz of cheese into pot, toss pasta. Serve and enjoy!

A nice soft roll or French bread would be nice with this. I would also serve a fresh vegetable on the side. 🙂

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Roasted Garlic Butter

I can think of 100 uses for this garlic butter! From sauces, soups, breads, veggies, the list goes on.
Click on the link below for the complete recipe and directions.

http://www.bhg.com/recipe/seasoned-roasted-garlic-butter/

Fresh Cucumber-Radish Salad

This recipe is from a blogger that I recently started following. I am in love with his recipes! I hope you enjoy this one!

Posted on September 29, 2013 by Valley Vegetarian

Photo: Randy Graham

The delicious dressing for this salad comes from the juices that form while the cucumber marinates with garlic, an Arbol chili, lime juice and other ingredients. As a bonus, the fresh mozzarella pairs well with the marinated cucumbers.

Ingredients:
2 long English cucumbers (Don’t peel. Cut into 1-inch chunks)
3 garlic cloves (lightly crushed)
1 small dried whole Arbol chile (lightly crushed)
½ teaspoon sugar
½ teaspoon salt
2 tablespoons fresh lime juice (divided)
2 tablespoons extra virgin olive oil
4 fresh radishes (sliced thin)
¼ cup fresh parsley (chopped)
2 tablespoons fresh basil (chopped)
2 tablespoons fresh cilantro (chopped)
1 tablespoon fresh chives (snipped)
Fresh ground black pepper
4 slices fresh Mozzarella (look for mozzarella medallions)

Directions:

In a large, plastic bag, combine cucumbers, garlic, chile, sugar, salt, and 1 tablespoon of the lime juice. Seal and shake the bag. With the palm of your hand, lightly smush the cucumbers to release their juices. Let the bag with the cucumbers and juices stand at room temperature for 30 minutes.

Drain the cucumbers, reserving 2 tablespoons of the cucumber juice. Discard the garlic and chile. In a medium bowl, whisk the cucumber juice with the remaining 1 tablespoon of lime juice and 2 tablespoons of the olive oil. Add the cucumbers, sliced radishes, and herbs.

Arrange the salad on 4 plates. To serve, place a slice of fresh mozzarella on top of each salad.

Crock Pot Sweet Garlic Chicken

Ok, I am vegetarian and I am SO excited about this chicken recipe!!!! Everyone you know will love this! Every home chef loves crock-potting it once in a while. And with school just starting back up, here in the Bay Area, mom’s and dad’s alike will be pulling out their crock pots.

This is a super easy recipe with ingredients you probably already have.

Life is good, make good food

Audrey~

http://myfridgefood.com/ViewRecipe.aspx?recipe=21084