Spaghetti Mizithra with Fresh Basil & Vine Ripened Tomatoes

This is my most requested recipe, by far! Everyone loves this and it's easy to make. Serve with a green salad and garlic bread. I will add pictures next time I make it! 

Spaghetti Mizithra with Fresh Basil & Vine Ripened Tomatoes

12 oz. spaghetti

2/3 cup extra virgin olive oil

1/4 cup chopped garlic (approximate)

1 or 1 1/2 tsp sea salt (depending on your taste)

3 oz chopped fresh basil

2 vine ripened tomatoes, diced and seeds removed

2/3 cup grated mizithra cheese

Put olive oil, garlic, and sea salt in a flat bottom wok (or large, deep skillet). Cook spaghetti noodles until al-dente, strain and set aside. While spaghetti is cooking, chop basil, dice tomatoes, and grate mizithra cheese.

When spaghetti noodles are ready, heat the wok or skillet on medium high with the olive oil, garlic, and sea salt until the olive oil starts to sizzle. Add spaghetti. Stir fry the spaghetti for a few minutes, making sure it has all been thoroughly mixed with olive oil. Add basil and toss. Remove from heat. Serve on a pasta plate. Sprinkle mizithra and top with a small spoonful of diced tomatoes. Serves 3-4.

Brown Butter Sea Salted Rice Krispie Treats!

The other day I made my fiance a batch of brown butter sea-salted rice krispie treats because he was having a bad day at work and I wanted to cheer him up! I always forget how easy it is to make them. I also forget how much I like to eat them. After previously using sub-par recipes for salted brown butter rice krispie treats I found on the internet, I decided to use my own skills to create what I thought they should taste like. I’m going to share with you my recipe!

Brown Butter Sea-Salted Rice Krispie Treats

1 cube salted butter
1, 10 oz package of marshmallows
6 cups of rice krispies
Pinch of sea salt (or 1/4 tsp)
13 x 9 baking dish
Parchment paper

Melt butter in medium-sized saucepan on medium heat. After it melts, continue to let it bubble and cook until it starts to turn a nice, caramel brown. (Note: It will start to smell a bit like caramel without sugar!) Turn down the burner to medium-low and start to add the marshmallows. Keep mixing and mixing, until the marshmallows have melted and thoroughly mixed with the brown butter. Turn off the burner. Start adding the rice krispies, one cup at a time, making sure all the rice krispies are coated in the brown butter - marshmallow mixture. Sprinkle a bit of the sea salt into the mixture every time you add a cup of rice krispies. When you are absolutely, positively sure that it has all been mixed thoroughly, spread the mixture into a 13 x 9 pan that has been lined with parchment paper and sprayed with a light dusting of butter-flavored Pam. You will have to press and mold it into the baking dish. It is always a big, gloppy mess that must be tamed! Let cool completely, before cutting into squares! (FYI: If you add too much butter-flavored Pam, it will make the rice krispies soggy! Don’t ask me how I know that...)