Wednesday, August 28, 2019

August 2019 Reading List
















Summer Brides
A June Bride by MaryBeth Whalen
A July Bride by Beth Wiseman
A August Bride by Debra Clopton

Tuesday, August 27, 2019

One Pot Garlic Parmesan Pasta






















1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves


Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired. Servings: 4 Calories: 312.5

Tuesday, August 13, 2019

Egg Roll in a Bowl























1 pound ground pork
1 head cabbage thinly sliced
½ onion medium, thinly sliced
1 tablespoon sesame oil
¼ cup soy sauce
1 clove garlic minced
1 teaspoon ground ginger
2 tablespoons chicken broth
Salt and pepper to taste
2 stalks of green onion

Brown ground pork in a large pan over medium heat. Ensure cabbage and onion is thinly sliced into long strands. Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat. Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan. Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently. Garnish with salt, pepper, and green onion.

Serving: 6  Calories: 268