Monthly Archives: April 2011

Balsamic Asparagus Penne Pasta: Mels Kitchen

Asparagus Pasta with Balsamic Butter

Here is a simple, flavorful and inexpensive dish.  Happy Eats!

*Serves 4-6

1 pound fresh asparagus spears
1 tablespoon olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup balsamic vinegar
1 teaspoon light or dark brown sugar
1 pound penne pasta
4 tablespoons butter, cut into pieces
1/3 cup freshly grated Parmesan cheese, plus more for serving

Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.

While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.


Lemon Cream Bars: Tasty Kitchen

I don’t know if it’s a nursing craving but I have been craving lemon, lemon, lemon.   I stumbled upon this recipe in the midst of my craving and boy did it satisfy…I’m pretty sure I ate the whole pan within a  few days.  The best part is that it is really really easy!!! and delicious 🙂 Enjoy the lemony goodness!!  Perfect for spring.

  • 1 can Sweetened, Condensed Milk – 14-ounce Can
  • ½ cups Lemon Juice
  • 1-½ cup Flour
  • 1 cup Oatmeal
  • 1 cup Brown Sugar
  • ⅔ cups Butter, Melted
  • 1 teaspoon Baking Powder
  • 1 pinch Salt

Preheat the oven to 350F.
Combine milk and lemon juice. Mix well and set aside for a moment.
Mix remaining ingredients until crumbly.

Press half of the streusel (dry) mixture into a lightly greased 9×13 baking dish. Pour the lemon mixture over top. Finish by sprinkling remaining streusel over the top of the lemon filling. Bake for 25-30 minutes. Cool completely then store in the refrigerator.