Three Hundred and Twenty-One

Saturday, April 30

Pasta.

Roasted brussels sprouts, bacon, and caramelized onions, served over shells tossed in a garlic bechamel.

I'd just like to add that brussels sprouts are severely underrated.

Two Hundred and Ninety-One

Thursday, March 31

Pasta, etc.

Shells with creamy cheese sauce, chicken and broccoli, sprinkled generously with paprika and served with toasted artisan bread.

Two Hundred and Twenty

Wednesday, January 19

Chicken parmesan.

Chicken breast, breaded and sauteed, topped with herbed tomato sauce and parmesan; served with pasta, topped with wilted lettuce tossed with red wine vinegar, parmesan, salt & pepper; and fresh tomatoes. Probably one of my favorite meals.

One Hundred and Sixty-Nine

Monday, November 29

Chicken "parmesan."

Josh and I unknowingly used up all the parmesan cheese the same day Aunt Joy was planning to make chicken parmesan, so she decided to switch things up and make it with cheddar cheese, which was just as delicious! Served with another fantastic salad and what I'll call spinach linguine topped with marinara sauce.

So. Good.

One Hundred and Fifty-Four

Sunday, November 14

Macaroni & cheese.

Not macaroni, but some twisty pasta. Turkey and cheese sauce and salt and pepper and hot sauce and sprinkled with paprika...I love mac & cheese. Even if it isn't mac.

Served with tomato.

One Hundred and Fifty-Three

Saturday, November 13

Pasta salad.

I don't remember what this pasta is called, but it's a lot like orzo. Tossed with chopped bell pepper, sliced black olives, parmesan cheese, olive oil, salt & pepper. Totes yum.

One Hundred and Ten

Friday, October 1

Pasta, ground venison & veggies.

Capellini, tossed with olive oil, fresh basil, tomatoes and green bell peppers; ground venison, cooked with olive oil, garlic, salt & pepper; topped with mozzarella cheese. Served with Janice Walsh's savory green beans.

Eighty-Six

Tuesday, September 7

Breaded chicken and pasta.

Sam is here! We made panko-encrusted chicken, parmesan & herb rotini, and cucumber/tomato salad.

Lindsay - "How would you describe the dinner last night?"

Samantha - "Super! Neato! Awesome! Delicious! Fabulous! Magical! Mystical! Mysterious! And really delicious."

Eighty-Four

Sunday, September 5

Stir-fry.

Red and green bell pepper, green onion, edamame, toasted sesame seeds and grilled chicken, mixed with capellini, tossed with an Asian-style sauce: soy sauce, toasted sesame oil, garlic, ginger, dijon mustard, sriracha, red pepper flakes, and cornstarch (for more of a glaze-like consistency). Served with cherry tomatoes. I love basically any Asian cuisine so making it in the comfort of my own home is just an added bonus.

Sixty-Eight

Friday, August 20

Rigatoni alla Vecchia Bettola.

A rich, vodka and tomato-based sauce, tossed with plenty of oregano, parmesan cheese and pasta. Served with broccoli.

I imagine George Hamilton is pretty rich, which would be the second thing he has in common with this meal, along with color.

Sixty-Five

Tuesday, August 17

Grilled salmon.

Thanks to Dad for the star of this meal; the man knows how to grill. I've never been a big fish fan, but salmon has always been the exception. And TY, Mom, for the broccoli and brown butter pasta. So good.

Thirty-Eight

Wednesday, July 21

"Picnic food."

Hot dog (with ketchup and leftover Sunshine sauce), pasta salad with veggies, watermelon. This following an afternoon touring Amish country and enjoying a water park. Perfection.

Thirty-Two

Thursday, July 15

Chicken alfredo.

Behind every great cook* is a friend who can also cook really well. Thanks to Bethany Farrier for this. Seasoned with some weird pepper we weren't really sure about.

And an honorable mention for this roasted chicken.

*Humor me, won't you?

Thirteen

Saturday, June 26

Breaded chicken and rigatoni.

This was a wonderful dinner provided by Mrs Newsom, Alysia and Jessica. Jess made a creamy sauce for the pasta, and threw in sundried tomatoes, roasted bell peppers and capers. Top it all off with some Frank's Red Hot and you're good to go.