Lately I have been coming up with quick and easy meals.... Probably because I have been busy with these two!
One quick meal is really just another sauce for my home made fettucine.  I took leftover tomato sauce and added in sauteed mushrooms and raw milk cream.  

It was a great and easy sauce, especially topped with some cheese!

 The second quick meal I made this week was roasted asparagus with fish.  For the asparagus, I mixed together olive oil, oregano, sea salt, and thyme.

 I bushed it on the asparagus and topped it with sliced lemons.

I roasted it, along with some fish, and it was quick and easy.

This post was shared with Traditional Tuesdays and the Hearth and Soul Hop!

Happy Monday!  I hope you all enjoyed a nice long (delicious) Easter weekend.  Today, I am going to be sharing one of the delicious sweet treats I made for our Easter dessert: 

This recipe comes from Kitchen Simplicity.    Feel free to click on over there for the official recipe. 

To start, I melted down some white chocolate chips with butter and raw milk cream.

I stirred it and stirred it and stirred it, until eventually it melted. Once that happened, I mixed in lemon extract and a pinch of salt.

After that was all mixed together, I stuck it into the fridge to cool.  After about 2-3 hours, it was ready to be rolled into truffles.  

Once it was rolled (like teeny tiny meatball), it was dunked into powdered sugar. 

Each one was set on a baking sheet and stuck into the fridge to solidify. 

Then, of course, I forgot to take a picture.  I was so busy setting it up in the basket and decorating it that I forgot.  So, excuse the quality of the camera-phone photos.  

 They are delightfully lemon-y and quite rich.  The best part? They are super easy to make and can be made in advance (as long as you keep it in the fridge). 

This post was featured on Tasty Tuesday with 33 Shades of Green!