It's Grillin' Time

I am so sorry for the long hiatus! I have not cooked for a month. But, I'm back! Last night we had a relatively simple and super delicious meal of grilled chicken legs, bow tie pasta Alfredo and spinach with strawberries and candied pecans. Let me tell you, that salad was down right sexy! But I digress. This is a great warm weather meal that won't overheat your kitchen or your budget.

Lemon-Pepper Grilled Chicken (serves 3)

6 chicken legs
Lemon-Pepper Seasoning

Lightly spray the grill with a non-stick spray, then pre-heat to 350.
Season the chicken well on all sides with lemon-pepper.
Place chicken on direct heat and monitor closely, turning frequently until skin is nicely golden with grill marks on all sides.
Move chicken to top rack, close grill, maintain heat at 300 - 350 until chicken is cooked through. (About 20 minutes)

 

Citrus Alfredo with Bow-Tie Pasta

Bre made this and the recipe is a closely guarded secret. So closely guarded that even I don't know it. If I were to recreate it, I would start with a basic Alfredo recipe like the one that follows and add basil and the zest of one lemon to the sauce, plus the juice of one lemon to the cooked pasta.

2 tablespoons butter

3 cloves garlic, finely minced or pressed through a garlic press

4 ounces cream cheese, softened and cut into 6 pieces (see note above)

1 cup milk (see note above)

3 ounces Parmesan cheese, grated (about 1 cup)

1/2 teaspoon ground black pepper

1/2 teaspoon salt, more to taste, if needed

In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles (recipe source: Mel's Kitchen Cafe)