1/2 t. salt 15 oz. of any pasta of choice 4 c. cherry tomatoes, halved 8 slices of bacon 1 small onion, chopped 3 eggs ½ c. grated Parmesan cheese Zest of 1 lemon 1 c. chopped fresh basil In a large pot, boil salt-seasoned water and add in pasta and cook until al dente. Keep about 1½ c. pasta water, drain the pasta, then set aside. In a non-stick skillet, cook bacon for 5 minutes or until crisp. Remove all except 2 tbsp. of bacon grease and discard, then mix in tomatoes and onion and continue cooking until tomatoes and onions soften. While waiting for tomatoes to get soft, whisk egg, lemon zest, & Parmesan cheese in large bowl. Slowly add in pasta water while whisking then set aside. Decrease the heat of the skillet then toss in the cooked pasta. Slowly pour in the egg mixture and combine the ingredients together to make it creamy. Season it with salt and pepper as needed. Stir in basil and serve with Parmesan cheese.
4 salmon filets Lemon pepper to taste Garlic powder to taste Salt to taste Marinade 1/3 cup soy sauce 1/3 cup brown sugar 1/3 cup water 1/4 cup vegetable oil Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side or until the fish flakes easily with a fork. Recipe from All Recipes.com 62
