I’m so excited about this giveaway! Food Renegade is giving away a grass-fed sausage sampler from US Wellness Meats. I ordered the Bologna and the Liverwurst a few days ago and I can’t wait for them to get here. Check out the giveaway here.
Soy scares me. It always has. The only reason I really had was the hormones that it contains. I never realized (and still probably don’t) the full extent to which soy reaches. It’s in so many things at the grocery store that we don’t even know. However, I didn’t know the other dangers of soy. The following article is a guest post at keeperofthehome.org that gives some good explanations as well as some other dangers of soy.
Though we rarely eat out, my husband just finished his semester last week and wished to go celebrate. Whenever we eat at a restaurant, I’m always on the watch for new dishes to make at home. I ordered a delightful little entree called simply “Chicken Ravioli.” It turned out to be so much more than chicken ravioli. The ravioli were filled with chopped chicken and bacon and then smothered in a smoked gouda sauce. YUM!!! Even while I was eating I was dissecting the dish in order to reverse engineer the recipe. It was really quite simple but so scrumptious. I changed it a bit and made it with bowtie noodles instead of making ravioli. I have made ravioli once from scratch and it is so not worth the effort.
1 lb bowtie noodles
2 Tbsp butter
2 heaping Tbsp flour
2 cloves crushed garlic
2 cups WHOLE milk
2 cups cooked chicken breast, chopped
4 strips cooked bacon, chopped
And the main attraction:
2 cups grated Smoked Gouda, mmmmmm!!!
Cook the bowties, drain, add back in the pot.
Add the chicken and bacon to the pasta.
Meanwhile, in a sauce pan, melt butter over low heat. Add garlic and stir until it smells amAzing, being very careful not to burn the butter nor the garlic, this just takes a few moments. Please don’t walk away to get the camera as I did. I almost had to start over.
Whisk in flour and cook for a minute until flour and butter are well mixed and there are no lumps. Add salt (start with about 1/2 tsp – you can adjust it later.) Pour in all the milk at once and whisk constantly over low heat until the sauce is nice and thick and bubbly. Mix in the Gouda and let it cook for another minute or so.
Check for salt. Pour over pasta mixture and mix well. So sorry, I was too excited to take a picture of the finished product, but I assure you that not only was it tasty, it was pretty, too. Eat and delight your palette!