Fall is around the corner, and with that everything pumpkin, apple, casseroles, and oven roasting. But in Edmonton, the weather is actually been nice so we’ve been squeaking out some last minute BBQ days.
This week is a busy week for us with the cupcakes back into routine, school and extracurricular activities. The oldest Cupcake is starting competition dance this year and that means spending three hours at the dance studio. One of those hours is on a school night which means crazy busy night and a late dinner. The girls are already pretty hungry after their day, so protein muffins are a must. Especially for the oldest so she has enough energy to practice. This week we made banana bran muffins with added protein.
We planned a head this week, knowing that it was going to be a crazy week. Don’t be fooled, planning ahead does not happen often. But it did this week, GOLD STAR for us. For dinner I cut up some beef steak and put it in a marinade of oil and Montréal steak spice. Skewered and let them sit in the fridge until I was ready to make it.
We decided to pair the steak with the Chimichurri finishing sauce and as a side a simple salad and garlic noodles. I use to love the Sidekick garlic noodles. Garlic noodles were a staple in my grocery cart in college and university. I can’t even count how many times I over-boiled the milk. But man those are not healthy. Talk about sodium city. So I decided to make my own. It’s a pretty easy concept a garlicky alfredo sauce.
8oz mini shells pasta
1 tsp Chicken broth mix
3/4 cup water
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 tsp roasted garlic aioli mix
2 teaspoon Herb and Garlic dip
2 Tablespoons flour
3/4 cup milk (I used skim)
salt & pepper
1/4 cup grated parmesan cheese
2 Laughing cow cheese wedges
1. Cook pasta in a pot of salted, boiling water until al dente. Mix ¾ cup hot water with 1 tsp of chicken broth, let sit on the side to incorporate and rehydrate. Drain then set aside. Let pot cool off the heat for several minutes.
2. Return pot to stove over medium heat then melt butter in olive oil. Sprinkle in flour, roasted garlic and Herb and Garlic spice then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.
3. Take pot off the heat then stir in parmesan cheese and laughing cow cheese wedges until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary.
These noodles are a huge hit. The husband took a bite and looked around wondering if I bought Sidekicks. Win. The Older Cupcake had four servings of the noodles. This is going to be in the dinner rotation for sure. Enjoy and let me know what you think.