Creamy Garlic Pasta

Adapted from: thecheesepusher.tumblr.com

2 tsp. olive oil

4 tsp. minced garlic

2 Tbsp. butter

1/4 tsp. salt

1/2 tsp. pepper

3 cups chicken stock

1/2 lb. angel hair pasta

1 cup freshly grated Parmesan cheese

3/4 cup heavy cream

2 Tbsp. parsley (recipe called for fresh, but we just used dried. It was still super tasty)

In a medium pot, heat olive oil over medium-low heat. Add garlic; cook for 1-2 minutes. Add the butter and allow to melt. Next, add chicken stock, salt, and pepper. Raise to high heat and let it come to a boil. Once stock is a rolling boil, add pasta and cook according to package directions. Reduce heat to medium low; add cheese, stirring until melted. Remove pot completely from heat, then add heavy cream and parsley, mixing until well combined. Serve immediately.

I originally found this recipe on Pinterest. Shocked? Me either. But it's true, and that seems to be quite the trend lately. I have about 1,000 recipes that I want to try on Pinterest alone. Add that to the other recipes on different websites that I have on my "to try" list, and I would probably have to whip up at least 5 a day to knock out my over-zealous recipe list. It's a doable goal if we were millionaires, and we could just stay at home all day and cook. But the reality is that we work. A lot. And it's rare that I have the time, and the energy, to whip up a good meal nowadays. That's what makes THIS recipe so freaking awesome. It is a one pot meal. ONE POT! That's all it takes! This was creamy and delicious. I doubled it, and I thought it may be too much, but it was perfect. We had enough for dinner last night, lunch today, and dinner again tonight. Wise decision for a busy little family like ours :)

Creamy Key Lime Pie

Adapted from: The King Arthur Flour Baker's Companion

One pre-made 10-inch graham cracker crust

8 oz. cream cheese, softened

1 (14 oz.) can sweetened condensed milk

1/3 cup Key lime juice, fresh or bottled (lime juice works just as good)

1/8 tsp. lime oil (optional)

8 oz. sour cream

In a medium-size bowl, beat the cream cheese until soft. Add the condensed milk and beat until well-blended. Stir in the lime juice and the lime oil. Add the sour cream, mixing until smooth. Pour the filling into the pie crust and refrigerate the pie for at least 2 hours before serving. 

I truly can't explain how incredible this key lime pie is. It is smooth, creamy, and oh so refreshing. I used fresh lime juice instead of the bottled, and it was wonderful. It took about 2 large limes to get 1/3 cup of juice, so in case you decide to use fresh, that should do you just fine. I will tell you, the lime oil really enhances the flavor of the pie, but it isn't necessary, especially if you do use fresh lime juice. Also, a little bit of the pulp from the limes got into the pie, and it added nice little bursts of surprises! However, if you don't like pulp, you may want to strain the juice before mixing it in to make sure you don't get said surprises. I would also like to say that if you don't have The King Arthur Flour Baker's Companion in your collection, I highly suggest adding it! I have yet to come across a recipe that I don't want to try, and you just KNOW they are all good! This recipe calls for a homemade vanilla crust, which I will certainly try one day soon. But if you're in a hurry, the graham cracker crust pairs perfectly with the filling. Now, please excuse me while I go hide in a corner and eat the entire thing myself!