Greek Rice and Lemon Soup

I can NOT remember where on the internet I found this recipe!
I found this picture that looks just like the soup I made, although I can't take credit for taking the pretty picture!

2 Tbsp butter
1/3 cup minced green onions
6 cups chicken stock
2/3 cup uncooked white rice
4 eggs
Juice of 1 lemon
1/8 tsp pepper


Melt butter in a 3 quart saucepan over medium heat. Add green onions. Cook and stir about 3 minutes or until onions are tender.
Stir in chicken broth and rice. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, for 20-25 minutes or until rice is tender.
Beat eggs in medium bowl with wire whisk until well beaten. Add lemon juice and 1/2 cup of the broth mixture to bowl. Gradually return egg mixture to broth mixture in saucepan, stirring constantly. Cook and stir over low heat for 2-3 minutes, or until broth mixture thickens enough to lightly coat a spoon. Do not boil.
Stir in pepper if desired. Garnish with fresh mint and lemon peel if desired.
Serve with pita bread and hummus and feta.

Fettuccine Alfredo with Asparagus (pretty much the easiest alfredo ever)

recipe (and picture) from www.delish.com

I just tried this new recipe out last night, and it was really good! I'll definitely do it again. In fact I had a hard time saving the leftovers for Justin...
I'm not pretending this is a HEALTHY dish, but it is delicious!

1 pound asparagus
3/4 pound fettucine noodles
4 Tbsp butter, cut into pieces
1 cup heavy cream (I didn't have any cream, but I've heard that you can substitute 3/4 cup milk plus 1/3 cup butter, so I did that. Yes, that adds up to a lot of butter!)
1 pinch nutmeg
3/4 tsp salt
1/8 tsp fresh ground pepper
1/2 cup freshly grated parmesan cheese, plus more for serving

Snap the tough ends off the asparagus and discard them. Cut the washed asparagus spears into 1 inch pieces.
In a large pot of boiling, salted water, cook the fettucine until almost done, about 8 minutes. Add the asparagus and cook until it and the pasta are just done, about 4 minutes longer.
Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and parmesan. Yep, just throw it all in and stir.
Now, at this stage, (maybe because of my cream substitution??) mine was very liquid-y. So I just turned the heat back on while I was stirring everything up. Eventually (after a minute or so) it thickened up and I had a delicious pasta with no liquid in the bottom of the pan. Tada.
Serve with additional parmesan on top.