I just haven't really been in the mood to blog for the last few days.
So I didn't.
Although, that was partially because I was having issues with the web address (which has now been changed back to the original: http://www.frontierkitchen.blogspot.com/ - change your bookmarks!).
But now, issues resolved, I'm here. However, I'm still a bit lost for words.
Soo...what did you do this weekend? We were in Boulder for a few days and then finished off the weekend with a date night, birthday parties galore and friends over for dinner last night.
By the way, Boulder's gorgeous. If it wasn't so friendly towards public use of drugs, I might be tempted to insist that we move there.
The movie my husband I went to on our date was Bridesmaids. So darn hilarious. I haven't laughed that hard for a while. If you get a chance to see it, you should. Kristin Wiig is pretty much one of the funniest people out there.
Anyhow. Back to food (were we ever talking about food yet?). I made this pasta recently on a whim. It was super easy and tasty. I thought it was lovely warm but you could certainly serve it chilled too if you wanted to take it on a fun Summer picnic. All you need is one pan and twenty minutes.
Creamy Lemon Pasta with Green Beans and Bacon
1 lb. penne pasta
1/2 lb. fresh green beans, chopped small
8 slices bacon
1 shallot, minced
2 tbsp. butter (if using turkey bacon)
1 lemon, zested and juiced
4 oz. Philadelphia cooking creme
Milk (to thin the sauce)
Salt and pepper to season
Fill a large pot with water. Bring to a boil. Add pasta and cook according to the package's directions. Drain cooked pasta.
While the pasta is draining, cook up the bacon slices in the same pan. When crispy, remove bacon, roughly chop it and set aside. If using turkey bacon, add butter to the pan along with the chopped green beans and minced shallot. Saute them together for about three minutes, just long enough to get them slightly tender. Add in lemon juice, zest and cooking creme. Pour in enough milk to create a sauce that looks like an alfredo sauce, I think I used about 1/2 of a cup. Season with salt and pepper. Return bacon and pasta to the pan - toss and heat through. Serve immediately.
This post is linked to the $5 Dinner Challenge.