Old Farmhouse Creamy Penne Pasta

Old Farmhouse Creamy Penne Pasta

2 cups penne pasta, cooked according to package directions

3 strips bacon

4 tbsp. butter

1 clove garlic, minced

1/3 cup onion, diced

1/4 cup flour

2 cups chicken broth

1/2 cup sour cream

1/4 cup sun dried tomatoes

1/4 cup parmesan cheese

red pepper flakes, optional

fresh basil for garnish

Cook bacon in medium saucepan until crisp.

Remove from pan and cut into bite size pieces.

Add butter to bacon drippings in pan.

Saute onion and garlic until translucent.

Add sun dried tomatoes and cook until all are tender.

Add flour and cook 1 to 2 minutes, stirring constantly.

Add broth, stirring frequently until sauce comes to a simmer.

Remove from heat.

Add sour cream and parmesan cheese.

Mix thoroughly.

Choose light or fat free

to reduce the calorie content.

Be sure the pasta is well drained and add to the sauce.

Garnish with fresh basil and red pepper flakes.

This pairs well with Grilled Chicken.

Today, I added peas to the leftovers.

It is a tasty summer side dish!

Tuesday Tip of the Day ~Adding Interest to your Green Salad

With spring weather right around the corner, 

we are focusing on light and fresh dishes for dinner.

I like to add some fruit to my Green Salads,

so I am taking advantage of the strawberries that are in peak season.

You can add flavor and crunch with purchased salad toppings.

Just remember to use moderation...

there are 40 calories and 3 grams of fat in 1.5 tablespoons.

These 100 calorie snack packs are great to have on hand.

I used a package of these walnuts and almonds for our salad on Easter.

It was just the right amount for our small gathering.

Happy Spring!

Tuesday Tip of the Day ~The Best Way to Store Asparagus ~~and link to recipe for Parmesan Garlic Roasted Asparagus

It's asparagus season.

It is fresh and abundant...

and the price is right, too.

The best way to keep it fresh, to prevent it from drying out...

Cut about an inch from the bottom of the stems and place in a container with about an inch or two of water.

Make sure all the tips are in the water.

For longer storage, place a plastic bag over the top and keep in your refrigerator.

Change the water when it becomes cloudy.

If you missed my recipe for Parmesan Garlic Roasted Asparagus last spring,

click here to see it again.

We have made this in the oven or out on the grill.

It's a delightful side dish.

Mexican Corn

2 cans whole kernel sweet corn, drained

1 8 oz. package cream cheese

1/4 cup butter

1 red pepper, diced

2 cloves garlic, minced

In medium saucepan, melt butter and saute the diced red pepper

and minced garlic.

Add corn and cream cheese.

Cook over medium heat for about 10 minutes 

or until heated through.

Stir frequently.

For an extra kick add chopped jalapeno peppers.

Fresh Tomato and Cucumber Salad

Fresh Tomato and Cucumber Salad

Fresh Tomatoes, seeded and chopped

Fresh Cucumbers, pared, seeded and sliced

Fresh Basil, roughly chopped

1/4 cup Lemon Juice

1/4 cup Olive Oil

1 tbsp. White Wine Vinegar

1 clove Garlic, minced

Coarse Salt

Freshly Ground Black Pepper

Feta Cheese, crumbled

Pine Nuts, toasted

Fresh garden tomatoes, 

cut in quarters and remove seeds with a spoon.

Chop into bite size pieces.

Fresh garden cucumbers.

Peel, cut lengthwise into quarters. 

Remove seeds by cutting with knife at an angle.

Place tomato and cucumber pieces in a large bowl.

Rough chop the fresh basil and fold in.

Toast the pine nuts in the oven at 350 degrees.

Check frequently.

Shake the dressing ingredients together.

Drizzle over vegetables.

Combine all ingredients and

season with salt and pepper.

Tuesday Tip of the Day~ Wax Paper Bags...For Free

When making potato wedges on the grill,

the potato pieces need to be coated with 

olive oil, fresh herbs, and seasoning.

Well, inside a box of cereal, there is a very sturdy wax paper bag.

I save the bags from empty boxes of unsweetened cereal, 

like Cheerios and Rice Krispies.

They come in handy for a lot of things...

like crushing crackers for a crumb crust,

protecting a small bowl when melting butter in the microwave,

or shaking vegetables with oil and seasoning.

Economical, practical, frugal, disposable...

(after all, it's going to the landfill, either way!)

If you are interested in revisiting my post for Potato Wedges on the Grill,

click here.

Reduce, Reuse, Recycle

Creamy Garden Pasta Salad

Creamy Garden Pasta Salad

Dressing:

2 cups Greek Yogurt

2/3 cup Light Mayonnaise

2 cloves Garlic, minced

2 tsp. Honey

2 tbsp. White Wine Vinegar

Salt and Pepper

1/3 cup Chives, chopped

Make dressing:  Whisk yogurt, mayonnaise, garlic, honey, vinegar, salt, pepper, and chives together in a bowl.  Chill.

Salad:

1 lb. Pasta

1 cup Frozen Peas

2 Tomatoes, seeded and sliced

1 Yellow Pepper, seeded and thinly sliced

1/2 Cucumber, seeded and sliced

1/4 Red Onion, thinly sliced

1 stalk Celery, chopped

Cook pasta according to package directions. Add the peas for the last minute of cooking.  Drain and rinse under cold water.

Remove seeds from tomaotes, peppers and cucumber,

and thinly slice.  Slice onion.  Toss pasta, peas, and vegetables until well combined.

Gently fold in dressing. Chill.

Season with coarse salt and freshly ground black pepper.

Watermelon, Orange and Feta Salad Platter

1/4 of a small seedless watermelon

1 large orange

1/2 small red onion

2 ounces feta cheese

1/4 cup fresh parsley leaves

4 tsp. olive oil

Course salt

Freshly ground black pepper

Slice watermelon. Remove the rind and cut into wedges.

Cut the peel and pith from the orange.

With a sharp knife, cut into segments, slicing between the membranes.

Arrange watermelon wedges, orange segments, and onion slices on a serving platter or on individual salad plates.

Sprinkle with crumbled feta cheese and chopped parsley.

Drizzle with olive oil and season with salt and pepper.