Uh huh. Yup.
Make some quick and easy dough – http://www.thekitchn.com/recipe-homemade-thin-crust-pizza-recipes-from-the-kitchn-45499 – layer on some olive oil, then spinach, then mozzarella, then sliced mushrooms, then drizzle with some olive oil and salt and pepper and then shave some parmesan over the top and bake at 500 degrees until the cheese bubbles.
The Beeroness is a kick-ass chick with an amazing blog. Check it all out. ALL OF IT.
But here’s the actual link to what I picked out: Pale Ale Parmesan Cream Sauce (YES).
I made this saucy little number (heh) for a quick dinner after a fun but tiring weekend away so I would have lunch for work tomorrow – and now I have to struggle to not devour the whole pot.
I would use two cups beer and omit the cup of water next time- I used Hoegaarden and it was very subtle in the final dish.
I also added some nutmeg and served with some sausages I found in the freezer – mmm mmm good. Also beer. I’m not typically a white ale person, but it works well with the peas and cheese. I actually used romano and some gruyere because I just looked at the label and it was not parmesan. Still tasty. Cheers.
Quick and easy. Old family favorite.
1/2 lb penne pasta
1 head broccoli
2-3 cloves garlic
parmesan (to taste)
Salt and boil water for the pasta. Cut the broccoli into bite size florets. Cook the pasta, adding the broccoli to the water 3-4 minutes before the pasta is done. Mince the garlic while the pasta is cooking and toss with the pasta and broccoli, as well as some olive oil after draining the pasta and broccoli. Top with parmesan and black pepper and enjoy! One of my favorite one pot, under twenty minute meals.
Another meal that came 100% from the grill. Excellent.
Real professional – using a meat thermometer and everything.
Also – most recipes (and my Dad) say to cook until the meat reaches an internal temperature of 145 degrees, then immediately pull them off so they don’t dry out. I think people who don’t like pork chops have only had sad overcooked dry pork chops.
Sides: grilled salad and fresh bread
Grilled salad – cut romaine heads in half, with the base left on so the leaves are all attached, and brush with olive oil and salt and pepper. Grill for a few minutes over medium heat on each side until slightly wilted and a little blackened, then grate parmesan over the leaves and dress with a light vinaigrette.
Apartment is clean as a whistle so I obviously need to make something and dirty it back up, so why not some homemade gnocchi?
Found this online a while ago and its been waiting and taunting me in my bookmarks folder.
Less messy than anticipated, also less work. It may have been a perfect day – the recipe author led me to believe its different every time you make it – so I will let you know if it gets trickier. Longest thing is boiling the potatoes – don’t forget to cut them in half BEFORE boiling. And the fork to potato hash was also less daunting then when I read through the recipe. Kudos good sir excellent how-to.
I broiled mine to melt some cheese and pesto over the top so ignore the foil. Enjoy the tastiness.