12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food, Ranch Life
Side dishes are hard for me. I don’t like the starch and added calories, but sometimes it fits the dish. So when I decide to do a side dish I love the ol’ Fettuccine Alfredo and popping in the ranch flavors of herbs we love as well! I did take out the cream that is often put into the sauce, and it takes awesome just knowing it’s not in there and taste great! When you can, try and use fresh ingredients. It gets hard for us not only living in Minnesota and not having fresh produce all year round, but we also live over 30 minutes from town. So when I can, I freeze my herbs when I grow them in the summer.  I will do the same with fruit like peaches, and berries. We love to eat fresh all year round so we have to can or freeze to have those special flavors. Here is what you need:1 pound of Fettuccine Noodles 2 cups of Almond Milk 1/2 cup of Almond Milk Creamer, Vanilla or Hazelnut 2 cloves garlic, chopped 1 stick of butter, unsalted 1 1/2 cup of Freshly grated Parmesan Cheese Fresh Basil Fresh Parsley Salt and Pepper to taste Ramekins Cups Directions: 1) Fill a large pot with water and add some sea salt. 2) Once it comes to a boil, drop in your fettuccine. Cook for 6-9 minutes. You want them a little al dente. Tender, but still firm. 3) While the noodles are cooking begin your sauce. In a saucepan, melt butter. Add garlic. Cook for 2 minutes. 4) Add your milk and creamer and continue to stir. 5) While stirring add your parmesan cheese, basil, and parsley. Continue stirring until slightly thicker. 6) Add your salt and pepper to taste, keep warm while you plate the noodles. Your sauce will get thicker while it sits for a few minutes. When you don’t use real cream, the thickening is different, but tastes amazing! My hubby didn’t even notice! I added fresh basil which is just a must! Add more cheese on top with more basil if you like! SO yummy and healthier than other recipes! Enjoy and God’s blessing upon you today! Love deeper, talk sweeter, Lee
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Food, Grillin' One, Ranch Life
Making Ranch ribs: First I prepare the ribs with a rub. I like to use fresh herbs if available so I will begin with those. 2 Tablespoons of fresh course sea salt 2 Tablespoons of fresh ground peppercorns Rub into meat on both sides. Let sit for about an hour Just before wrapping in foil and placing in your smoker I sprinkle on both sides: Red bell pepper flakes and paprika  Foil them up sealing well. Set up your smoker to manufactures directions. We use wood and sometimes wood chips in our smoker. If your smoker has a watering pan add 2″ of water. If not use a foil pan and place below where you will be cooking the ribs. Place fat side up. Smoke until light brown. Put on the smoker for about 4 hours @ 200F Pull and put on smoker directly for 1 hour Remove  Sauce them with your favorite BBQ and put on direct grill 3 minutes per side. These ribs are wonderful with some good ol’ corn on the cob and some sweet potatoes cooked in foil and oil! We just love this meal and great to serve with family and friends! Don’t forget the napkins! Or hose! God bless and enjoy! Lee AND DAN!
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