Every Sunday, I try to make sure that I prepare a filling, wholesome meal for myself and my husband. When I make a large meal, the leftovers are great for lunches or dinners through the week when we are both very busy.
Today however, I was exhausted from working in the garden most of the day yesterday and earlier today so I wanted to make a meal that was hearty but no too labour intensive or time consuming. In addition, we've been battling a colony of bumble bees under our deck and I just couldn't bring myself to spend a lot of time on dinner.
Creamy Clam Linguine
2 Tbs chopped garlic with jalapeno
3 Tbs olive oil
1 package Europe's Best Nature's Balance
1 package Catelli Smart Linguine (1lb)
2 cups heavy cream
3 cans clams drained with juices reserved
1 tsp thyme
Herbamare Provencale Aromatic Sea Salt & Pepper to taste
1/3 to 1/2 cup parmesan cheese
Cook pasta according to directions (but to a slightly firm consistancy).
While pasta is cooking, heat oil in pan and add garlic/jalapeno mix. Heat for about 2 minutes and add Nature's Balance mix and thyme. Keep heat at medium and cook until veggies are heated through. Add clam juice and heavy cream. Turn heat to medium low and slowing heat up sauce (about 5 minutes).
Add clams and cooked pasta - stir well, add Herbamare Provencale Aromatic Sea Salt and pepper to taste, and cook for 4-5 minutes until pasta is fully cooked. Remove from heat, add parmesan cheese, stir and let stand for a few minutes until sauce has thickened slightly.
Serve with a crispy, green salad.
NOTE: I also like to add some white wine to this sauce but I didn't have any on hand today so that got skipped.
I also put the bread maker to work today.
Garlic Cheese Rolls
1 &1/2 cups water
1 teaspoon salt
1 Tbs sugar
2 Tbs butter
4 & 1/2 cups white flour
2 tsp yeast
1/3 cup butter
2 Tbs minced garlic
1&1/2 cups shredded mozzarella cheese
Add first 6 ingredients in order into bread machine. Run machine on dough setting. When dough is ready, wait 45 minutes - 1 hour for dough to rise. Roll out dough into a rectangle (similar to a baking sheet size).
Melt butter and mix with garlic. Brush on flat dough and sprinkle with 1/2 of the cheese. Roll up the dough like a jelly roll and slice into 1" thick rolls (like cinnimon buns). Brush tops with butter garlic mixture and top with remaining cheese. Wait another 45 minutes - 1 hour until rolls have doubled in size. Cook at 350 for 30-40 minutes or until fully cooked.