July 2nd, 2010
Most of the ingredients you'll need are right here!
16 oz. Country Pasta, cooked according to pkg. directions
4 Tbsp. butter
2 (or more) cloves garlic, finely chopped
1-2 lemons, one zested & juiced.
Use the second lemon for more juice!
2 Tbsp. olive oil
3-4 oz. grated parmesan cheese
¼ c. chopped parsley
2 c. sour cream
½ -1 tsp. Sea salt (to taste)
Directions:
Cook pasta according to package directions, drain and rinse in warm water. Set aside
Preheat oven to 375°. In a medium skillet, melt butter with olive oil over low heat. Meanwhile, finely chop your garlic and zest one whole lemon with a microplane zester or grater. When butter is melted, add garlic and squeeze lemon juice into pan. Make sure to remove seeds from lemon first. Remove from heat, add sour cream and mix well. Add lemon zest and salt to taste. Pour mixture over drained pasta and stir until pasta is well coated. Pour into an oven safe casserole dish, cover with tin foil and bake for 20-25 minutes. Uncover and bake for an additional 10 minutes, or until top begins to lightly brown. Remove from oven, add a little more fresh lemon juice, and top with chopped parsley and grated parmesan. Allow to cool (and melt cheese) for 5 minutes, then serve.
Oh...so good!
Serves 4. Prep time 20 minutes. Cook time 30-35 minutes.
For a heartier meal, try adding sautéed shrimp or grilled chicken before baking.
Tags: pasta, simple
Posted in Featured Recipe | No Comments »
June 3rd, 2010
Ingredients:
1 ½ pounds boneless chuck steak. Trim fat and cube into ½ inch pieces.
½ medium green pepper, coarsely chopped
½ medium red pepper, coarsely chopped
1 medium sweet onion, chopped
1 large tomato, chopped in large chunks
2 cloves garlic, minced
1 Tbs. shortening
½ c. ketchup
¼ to ½ c. water
Salt and Pepper to taste
16 oz. Country Pasta Egg or Wide Egg noodles
Directions:
Melt shortening in large, heavy skillet. Add green and red pepper, onion and garlic and brown for 2 – 3 minutes. Add tomato chunks and chuck steak, mix well and allow steak to brown slightly. Blend ketchup and water in small bowl, and add to skillet. Allow mixture to come to a boil, then lower temperature to simmer the sauce for about 20 minutes. While simmering, cook 16 ounces of Country Pasta Egg or Wide Egg noodles (I recommend Wide Egg) according to package directions. Serve sauce over hot egg noodles with garlic bread or rolls.
Serves 6 Total time: 30 to 35 minutes
Tags: beef, simple
Posted in Beef Dishes | No Comments »
April 28th, 2010
Shrimp Scampi on Country Pasta
A special thanks to the Barefoot Contessa (Ina Garten) for this fabulous and delicious easy recipe.
- Kosher salt
- 12 oz. Country Pasta (or ¾ lb. Fresh on Friday Linguine if you live in Polson!)
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- Grated zest from ½ lemon
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
Shrimp Scampi is quick, easy and healthy!
Directions
Cook Country Pasta according to package directions.
While the pasta cooks, melt the butter and olive oil over medium-low heat in a large (12-inch), heavy skillet. Add the garlic and sauté for 1 minute. Add the shrimp, 1 ½ teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat and add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain and then put it back in the pot. Immediately add the shrimp and sauce. Toss well and serve.
Serves 3-4 Cooking time: 30 minutes (if you can multi-task!)
Tags: healthy, pasta, shrimp
Posted in Veggie & Fish Dishes | No Comments »
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