The Yum Yum Factor

It's throw back thursday and so I am sharing this recipe that I made back in March of 2011 for NoReEats and decided to make again tonight. I have made a few changes since I started making this dish in an effort to lighten it up without sacrificing any flavour because if that can't happen, I will always go with the original, full fatty creamy dish but, in this case, I am happy to report that it's every bit as delicious as the original version that sported a full cup of 35% cream. It's bad enough that we are putting bread crumbs on our pasta - we might as well just throw in a bowl of rice and some mashed potatoes, really. Think of it as an ode to carbs and just don't eat it every day. In the end, this pasta is everything I think pasta should be: quick, easy, flavourful and filling. Since we are leaving for our two week Jordanian adventure in a day and half-ACK- I am just trying to use up the food in the fridge and my fridge almost always contains arugula and b...

It's Throwback Thursday so let's repost this No ReEats gem from September 25 back in 2011: Sept 22     half price apps at a pub Sept 23     BBQ beef from the freezer on homemade rolls with coleslaw Sept 24     impromptu road trip to Niagara and Buffalo, late lunch at The Anchor bar Sept 25     Grilled Strip Loins with Chimichurri Compound Butter We have been eating out a ton because Shack is finally done his movie and has been making it home in time to eat and he wants to go out all the time, so we have been out and about and not eating at home a ton. This Sunday was a beautiful, warm, sunny September day and seeing that we have barely used the bbq all summer, I demanded that we stay home and grill. He has been jonesing for steak and baked potatoes but I wanted to do something a little special. I LOVE chimichurri but thought it might be fun to make a compound butter using all the ingredients but substituting butter for the olive oil a...