I have been dying to post my Ireland trip story on here, as well as cook up some of the amazing foods we had while we were there, so I thought I would make it Irish Month! Yes, I said Month. After inspecting my list of stories and recipes I have realized that I cannot fit it all into one week, let alone find the time to type it all up, so I am going to take the next couple weeks (OK so it’s not a whole month) to put it all together and post it. This month will be jam packed with pictures, stories, and foods from the emerald isle. I hope that you can enjoy it as much as I did!
Ok so it appears this recipe, by Rock Recipes is travelling around the internet and of course since I’ve come across this mouthwatering picture at least a millions times I have to try it. So here it goes!
Now I never follow recipes exactly, I almost always change or alter something based on my own tastes, however for once I thought it might be beneficial to follow this one to a tee to the best of my ability, right down to using fresh chives from my garden.
Now when constructing meals I try to create a balance of flavors, if the entre is sweet such as in this case I will counteract it with something savory, or with high acidity as a side. So I made sautéed green beans with onions, and a drizzle of lemon juice, as well garlic parmesan bowtie pasta.
Overall the meal was so satisfying I was positive that my stomach would explode after. I have no idea how it managed to stay together. The chicken had a thick crispy crust and a delectable sauce. That married well with this simple pasta dish (recipe below). The green beans were only lightly sautéed so they added a burst of freshness and color to the dish that was desperately needed. I am a firm believer in eating pretty, not only for your health, but for your spirit.
Garlic Parmesan Pasta
3 cloves of garlic
Parmesan cheese to taste
Teaspoon of salt
1 cup uncooked pasta
3 tablespoons oil
Cook pasta according to package instructions. Remove from heat when done and strain. In the empty pan sauté garlic in oil until soft, no more than 1 minute. Remove from heat, add salt and pasta, tossing to coat. Sprinkle with parmesan cheese to taste (I usually go with about .25 cups) and serve.