Country Lifestyles
Cooking with Courtney – August 2015
Italian Broccoli Pasta
2 cups broccoli florets, steamed
10 ounces bowtie pasta (Farfalle)
1 tablespoon olive oil
1/8 cup olive oil
1 teaspoon garlic salt
2 tablespoons dry Italian salad dressing mix
1/2 cup diced mozzarella cheese
1 tablespoon fresh parsley, chopped
1/2 cup pepperoni, sliced in strips
1/2 cup cherry tomatoes, quartered
Boil pasta according to package directions. Once cooked, drain and toss with one tablespoon of olive oil. Pour in large mixing bowl and add broccoli, sliced pepperoni, tomatoes, and parsley. Take a moment to appreciate the beauty of this bowl…ahhhhhhh.
Whisk remaining olive oil with Italian dressing mix. Pour over pasta mixture and toss to coat. Sprinkle salt and stir. Next comes my favorite part, mozz-a-rella. Mix it all up and refrigerate for about 30 minutes before serving. Reserve a few pepperoni slices and a little fresh parsley for garnish and you have an entire meal in one bowl!
Peach Cobbler
4 cups fresh peaches, peeled & sliced
1 cup flour
1 cup brown sugar
3 tablespoons brown sugar
1 tablespoon cinnamon
1 dash salt
1 egg, beaten
7 tablespoons unsalted butter, melted
Pour sliced peaches in medium bowl and toss with 3 tablespoons of brown sugar until coated. Place in bottom of 9×9 baking dish. In large bowl, mix together flour, remaining brown sugar, and salt. Slowly add beaten egg and half of melted butter, stir until combined. Place pieces of dough around on top of peaches (you will still see some of them peeking through). Pour remaining butter over top and sprinkle with cinnamon. Bake in 375 degree oven for 35-40 minutes or until dough is golden brown. Let cool slightly and serve. Don’t forget the ice cream! With this recipe, we are tipping our hats to the Battle of the Barbecue fundraising event, hosted by our Bowie Chamber of Commerce on September 26th. A Peach Cobbler competition will be part of the festivities, contact our local office 940.872.1173 if you have a recipe you’d like to enter!
Courtney McEwen
806-282-2526
www.saucepansandsuperheroes.com
Meat, Play, Love!
By Dal Houston
I am terribly saddened by all the argumentative discourse that seems to be going on in today’s world. It seems as though it is no longer enough just to disagree on certain issues. We are expected to classify someone as an enemy if they do not always agree with us on all issues, lest we be considered weak.
To make things even worse, because those who disagree with you are now considered enemies, the sentiment seems to be that it is only fair and proper to destroy them, because they are the enemy, again with the fear of ridicule for being weak if we do not fight.
With all that said, and seemingly unrelated, I am a big John Wayne fan. From watching him dive into his role as a cowboy, to marveling at his time portraying a soldier or appreciating his acting gig as a sailor, there is seldom a week that goes by without me watching at least one
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Martha Crump
That old adage, “What you don’t know won’t hurt you.,” may have some basis in truth when applied to minor situations. However, when what you don’t know is presented in the form of a “Trojan Horse” and is what amounts to an incredible attempt to fleece American property rights, it becomes a different story altogether.
To put this unbelievable tale together, we need to step back to Joe Biden’s 2021 Executive Order which pledged commitment to help restore balance on public lands and waters, to create jobs, and to provide a path to align the management of America’s public lands and waters with our nation’s climate, conservation, and clean energy goals.
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Lacey Vilhauer
Ingredients:
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
¼ cup water
Directions:
Place the chopped lemon and sugar in a food processor and pulse until combined. Transfer to a large bowl. Puree the strawberries in a food processor and add to the lemon mixture along with juice of one lemon and water. Taste and add more juice as desired.
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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