Creamy Garlic Pasta (original recipe found Here)
Olive Oil
4 TBLS garlic, minced
4 TBLS butter
salt and pepper
4 C chicken stock
1 lb angel hair pasta
1 C grated parmesan cheese
1 C heavy cream
Fresh parsley, chopped
May I just make mention of how heavenly the smell of cooking garlic is?
Here is where I wasn't quite sure what was supposed to happen. I wasn't sure if once cooked you were supposed to drain the noodles from the chicken stock or leave it in. But, the noodles ended up soaking in all the chicken stock - which was also kind of weird, as I wasn't sure if that's what was supposed to happen, or if I should've stopped cooking them before all the liquid was gone.
4. Reduce heat to medium, and stir in the Parmesan until completely melted. Turn heat off and stir in cream and parsley. Serve immediately.
My Thoughts: I wasn't impressed. It wasn't as creamy as I thought it should've been. It seemed to stick/glom together - not sure if that was because of the chicken broth cooking off, not enough cream, or what. It would've been better with pieces of chicken in it - which I'd thought about doing, but didn't want to take the time to thaw and cook it.
Overall, this was a "meh" recipe for me. But Carolyn did love it - maybe you will, too.
This next recipe, however, was most excellent. And I found it went terrifically well with my Broiled Pork Chops with Sage. This makes a great side dish or snack/meal in itself.
Herbed Potatoes (original recipe found Here - and, way to go for being from WI. Just sayin', WI ppl make AWESOME food.)
3 red potatoes*
1 TBLS butter, softened
1 TBLS sour cream
1/2 tsp dill weed
Chives, minced
salt and pepper
dash of lemon juice
*I should mention at the outset, I found the herb sauce recipe above covers three potatoes well. So, if you're using 6 potatoes, just double everything, or 9 potatoes, triple it, etc. etc.
I made them a few days later and came up with a solution. I didn't peal a strip from the middle - I just scrubbed them, put them in the pot and boiled them for 15 minutes, drained them and then cut them up. Then I threw them in a medium sized mixing bowl and dropped the sauce on top - it was much easier to mix this way, and in the smaller chunks each piece got covered. Much easier to eat, and it looked prettier, too. Score
Happy Eating!