Creamy Lemon Parmesan Dressing

With spring turning to summer, I've been searching out recipes that don't require the use of my oven. So far, this means a lot of salads and sandwiches, and crockpot meals. Since I'm also on a quest to make things from scratch, I decided to try my hand at salad dressing. Aaaaaannnnnnnnnd, I had some fresh lemons going bad.

Hence how this lemon parmesan dressing came to be. 

Here's the thing about homemade salad dressings: they're best served fresh, and they don't keep very long in the fridge. Without all the chemicals and preservatives in them, it's not safe to store these in your fridge for more than a day, maybe two. That's why I kept this recipe small. After mixing, this will dress  4-6 salads, depending on size. If you need less, simply halve the recipe. 

The ingredients

I almost always have these ingredients on hand. I like acidic, fresh dressing on my salad. I'm definitely not a ranch dressing person (unlike the Hubs). BUT, even the Hubs liked this, so I figured that made the recipe ready to share with you. 

 Are you ready for how simple this is? Ok. 

Whisk together ½ cup mayonnaise, ¼ cup fresh lemon juice, ½ teaspoon lemon zest, 1 teaspoon dijon mustard, 1 clove finely minced garlic, ¼ teaspoon salt, and ½ teaspoon black pepper. 

Are you good so far? Ok. 

To that mixture, slowly pour in 4 tablespoons of extra virgin olive oil, whisking the entire time. Once combined, stir in ⅓ cup finely grated parmesan cheese. 

That's it. Seriously. 

Serve over your favorite salad fixings. Ta da! 

Even the Hubs can make this. I especially like this over a salad of fresh greens with sweet corn, avocado, tomato, green pepper, and chicken. Nom nom nom… 

I'll be back again soon with more summer friendly recipes. Until then, happy cooking! 

Thanks for reading, everyone!

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Crockpot Poached Chicken

As the warmer months approach, I've been on a mission to create recipes that don't require my oven or stovetop. Do you believe it, there's no AC here in Germany?!

Ya, I didn't believe it either. Until we got here, and realized… no AC. Hence the desire for no-heat recipes as often as possible. The oven really warms up the house, but the crockpot is a wonderful alternative. 

I use poached chicken in any number of recipes, but I especially love it for chicken salad (stay tuned this week for my Hard Rock Chicken Salad recipe!). The Hubs would rather I make buffalo chicken dip with it, so I usually poach enough for both recipes. 

The process is relatively simple. Add your chicken breasts to the crockpot, then pour in enough chicken broth to completely cover the breasts. If you don't have chicken broth on hand, you can always use water. Or a combination of both. I prefer chicken stock because it adds a little extra flavor. 

You can also add in various seasonings and spices too! Because I made this especially for my chicken salad, I topped the broth off with 1 lemon (sliced into wedges) and a few sprigs of fresh dill. 

The rest is easy… just put the lid on your crockpot, set the heat to low, and walk away for a few hours! My chicken takes about 2-3 hours to cook, depending on thickness. I suggest you start checking for doneness around the 2 hour mark. When done, remove the chicken from the pot and let rest for 10 minutes before you shred, slice, or dice it. 

Why do we let the chicken rest? Because we don't want all the yummy juices to run out and leave us with tough, dry chicken. Trust me, peeps. 

Poached chicken is great for so many recipes, I couldn't even list them all. But try it with chicken salad, buffalo dip, quesadillas, chopped on green salads… the list could go on and on! And you don't need to heat up your house to do it either, total bonus. 

I'll be back soon with my special chicken salad recipe, Hard Rock style. Until then peeps, happy cooking!

Thanks for reading, everyone!

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The Standard Form:

Crockpot Poached Chicken

Ingredients:

3 boneless, skinless chicken breasts

4 cups chicken broth

1 lemon, cut into wedges

4 sprigs fresh dill

Directions:

Add all ingredients to your crock pot. The liquid should completely cover the chicken breasts. If it does not, add enough water until the breasts are covered. Cook on low heat for 2-3 hours, checking after 2 hours to see if the chicken is cooked. Do not let the chicken overcook or it will dry out. Once cooked, remove from pot and allow chicken to rest for 10 minutes before slicing, shredding, or dicing.

Lemon Basil Pasta

Often I post pictures of food to both my personal Facebook page and the blog page (you can follow ArmyLife here). I absolutely LOVE when I get requests for the recipe before I even have a chance to share it on the blog. Since this happened yesterday (and I was tickled pink!), I'm featuring my Lemon Basil Pasta a few days ahead of schedule.

That's cool with you, right? I thought so! 

Several weeks ago, I visited Venice with my pal Becky (more coming on that over the next few weeks). Whilst there, I purchased a few bags of pasta to bring home and try out with the Hubs. Honestly, the food in Italy was some of the best I've ever eaten. I'm a huge pasta fan. As in, if I was stuck on a deserted island and could only eat one type of food for the rest of my life… it would probably be spaghetti. Or lasagna. Or lemon basil pasta!

Pasta from Venice

I used this basil pappardelle (pictured above), but you can use any kind of pasta from your pantry, seriously. I've eaten this dish with penne, spaghetti, angel hair, fettuccine… they are all good.

Here's what you need to get started:

Utilizing fresh ingredients for this recipe is super important. DO NOT substitute, ok? You'll totally regret it. Also, be sure you purchase a high quality parmesan cheese, none of this weird crap in a plastic can.

We cool? Ok.

If you want to be extra bad, add some thick-cut bacon to this recipe. I mean, after all the cream and cheese, what can a little bacon hurt anyway? I use an amazing bacon I find at our local German grocery, but you can use the center, thick-cut style if you're in the States.

Chop about 6 slices (2 slices if you're using the German kind) into 1" pieces, like so:

Cook the bacon in a skillet over medium heat until done, then drain and set aside for later.

Add your pasta (1 box of your choice, between 13 - 16 ounces) to a pot of boiling, salted water. Cook until al dente. Reserve a small amount (about ½ cup) of the pasta water before you drain it. I usually forget this step, but I almost never need the pasta water because I like extra lemon juice. But if you'd like things a bit more subtle than me, save the water.

Drain your pasta, toss in a little olive oil to prevent sticking, and set aside for later.

Since I like using as few dishes as possible to cook, I add 4 tablespoons of butter to the same pot I cooked my pasta in. Melt the butter over medium heat, then add 3 minced garlic cloves to the pot. This will smell fantastic after 3-4 minutes, at which point you'll add ½ cup - ⅔ cup lemon juice. The amount of lemon juice is up to you. I personally use ⅔ cup, because I obsess over lemon. I suggest trying it with the ½ cup on your first time, then adding more if you want it. But ½ cup is usually enough for most people.

Whisk to combine, then stir in 1 cup of half-n-half. Confession time: I sometimes use a whole cup of heavy cream. Don't judge me! 

Continue whisking until your cream is warm, then stir in 2 cups of grated parmesan cheese. Use the good stuff, ok peeps? Grate it yourself! Please don't use the fake powder junk here. The taste is 100% not the same, I promise.

Trust me.

Keep whisking until the cheese is melted and the sauce is smooth, about 4-5 minutes. Add some salt and pepper to taste. I also add a bit of lemon zest, about a teaspoon. Tip: If you're using bacon add a bit less salt to the dish, since the bacon will add this element for you.

Top left: Step 1, melting butter
Top right: Step 2, adding garlic
Bottom left: Step 3, lemon juice addition
Bottom center: Step 4, half-n-half addition
Bottom right: Step 5, cheese addition 

If your sauce appears too thick after the cheese is melted, this is the point you can add some of the reserved pasta water. Add only a little bit at a time, whisking after each addition, unit the sauce is the consistency you desire. I have never found this to be necessary, but it's nice to have the option.

To your sauce, stir in about ¾ of the basil you cut chiffonade style during your prep (about 30 fresh leaves). Save the rest of the basil to garnish your final dish.

Chiffonade basil 

Also add the cooked bacon at this point, if you're using it. Then it's just a matter of adding your pasta to the pot, tossing it in all the lemon goodness,  and serving it up! Add a sprinkle of parmesan cheese and a little extra basil for garnish too.

Mmmmmmmmmmm……. so good! I'm a huge lemon fan, so this is one of my favorite dishes ever. I hope you enjoy it as much as I do. As always, the standard recipe is below.

Until next time, happy cooking, my friends!

Thanks for reading, everyone!

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Email me: armylifefromthewife@gmail.com

The Standard Form:

Lemon Basil Pasta

Ingredients:

1 lb. pasta of your choice

4 tablespoons butter

3 cloves garlic, minced

½ - ⅔  cup lemon juice (3-4 large lemons)

1 cup half-n-half or heavy cream

2 cups fresh grated Parmesan cheese

Salt and fresh ground black pepper, to taste

6 slices thick cut bacon (optional)

1 teaspoon lemon zest (optional)

30 basil leaves, chiffonade

Directions:

Slice the bacon into 1” pieces, and cook in pan until done. Drain and set aside.

Cook the pasta al dente, and reserve ½ cup of the hot pasta water. Drain the pasta. Add a bit of olive oil to prevent sticking, and toss. Set pasta aside.

In the same pot you cooked the pasta in, melt the butter over medium heat. Add the minced garlic and cook 3-4 minutes, until the garlic is fragrant. Stir in the lemon juice and whisk to combine. Add the half-n-half to the pot. Whisk until hot, then add in the parmesan cheese. Continue whisking until the cheese is melted and the sauce is smooth. Add salt and pepper to taste, and the lemon zest if desired.

Check the consistency of the sauce. If too thick, add some of the reserved pasta water to loosen. Stir in nearly all of the basil, reserving some for garnish. Stir in the bacon, if using. Add the pasta to the pot and toss to coat with the sauce.

Serve in a heated bowl, garnished with extra basil and parmesan cheese.

Independence Day, Then and Now

Independence Day... the Fourth of July.

Every American knows the significance of this day, or they should. (If you don't, shame on you! Go out and discover it now). Most of us commemorate it with fireworks, picnics, and barbecues. We party, and we party hard, as we celebrate the birth of our nation.

For military families everywhere, the Fourth also translates to 'leave' or a four-day weekend. It's an opportunity to spend time with your family, both the one at home and your military one. Those chances can come few and far between, so we take advantage of every occasion. I build those memories in my brain, layering them one over the other, to be pulled out during our times of separation. It's those 'in between' moments which last; they keep you strong when you feel as if you couldn't possibly make it through one more day as a military wife.

We party just like you, in the usual ways (and a few unusual ones!)... Everyone loves the magic moments when fireworks burst in the evening sky.

Depending on your location, fireworks mean different things... are you popping them yourself in the backyard? Are you watching from the local baseball game? Are there fire restrictions in your area that limit the options?

We've been to different firework displays all over the country as we move from base to base. There have been fire restrictions, rain delays, and times when we've done it ourselves. I snuggled with the Hubs, watching fireworks reflect over the water, but there were times when he wasn't home to celebrate at all.

We don't always celebrate in the traditional ways though... sometimes, we get a little... kooky. Like the year we attended Roswell's annual Alien Festival:

Between the parades, costume contests, lectures and speeches... it was something not to be missed, and plain old fun to boot! The opportunity to see different walks of life is our greatest advantage as a military home. Wherever we might be, we explore the local, ahem... wildlife.

Of course, sometimes the 'wildlife' is us! We've been known to be kooky, crazy, quirky... however you want to describe it. We know how to laugh and embrace the good times, that's for sure. Simple barbecues and pool parties turn into something unique when you're hanging with the boys. Beach towels laying around? Obviously they are capes for our superheroes! Water guns in the pool? Well, by golly, that's an opportunity to practice combat tactics. Mock-battle, here we come!

Some of our best times are with other military people. We keep civilian friends, but it's impossible for them to fully understand your life. No matter how many episodes of Army Wives you've seen, let me assure you... it's not the same. Military friends come into your life quickly, but the bond is hard and fast, one that will last beyond a single duty station. You see each other in the best and worst of times. You lean on each other when there is no one else to depend upon. Since these photos, taken only a year ago, much has changed. Life can't be counted on to remain the same.

One of these men has already deployed, returned home, and deployed again. Another has PCS'd (transferred to a new base, for all my civilian buddies out there!), and now lives halfway across the country. Others have stayed here, but moved to new locations within the area. Another has re-joined the civilian world, and another counts down to an upcoming deployment. By tomorrow, all of those circumstances could change yet again. Military families learn to seize the good days while they can, and to be prepared for change at any moment.

This year, the Hubs and I were planning... absolutely nothing. I love having all our friends over for pool parties or bbqs (obviously!), but this year was a little different. We're still missing many of our friends that are gone, for various reasons mentioned above. Plus, we're just getting to know some of our newer friends. On top of which, our recent vacation was FABulous, but it also left us a wee bit exhausted.

So instead of our normal revelry, this year we decided to keep things simple. Just a few friends, simple food, and perhaps some patriotic movies.

The food part was easy. A quick batch of my Buffalo Chicken Dip, pico de gallo, and chips took care of the appetizers. Bratwurst and Italian sausage were a great main dish. Of course, don't forget that traditional Fourth of July snack, watermelon!

            
Independence Day just wouldn't be the same without watermelon, am I right? When we serve a bigger spread, I include lots of traditional favorites. Yummy deliciousness like grilled burgers, potato salad, and fried chicken. Oooh, and apple pie!

With only a few of us gathered though, that spread was a bit impractical. I would have leftovers for weeks! (Not to mention the amount of energy needed in the preparation). So instead of apple pie for dessert, I tried something new. Something from... a box.

I know, I know!! Very unlike me. In my defense, I was very tired. I still haven't finished all my unpacking! And the cow jumped over the moon, so it's all good, yes?

Oddly enough, my boxed dessert turned out yummy. I spotted this one day walking through Target's seasonal section, and I knew I would have to experiment.

Pink Lemonade cupcakes?! Yes please.

Of course, the Hubs was a little embarrassed by the whole pink issue. So I decided to jazz things up a bit, and celebrate our country's birthday with these:

Patriotic nonpareils makes the cupcakes much more manly.

Ok, that's not entirely true, but it's the line I fed to the Hubs. He fell for it! Pink cupcakes it was.

I was apprehensive, but the cupcakes turned out good! The cake itself wasn't strongly flavored, just a hint of lemon. Many icings would have paired well, including cream cheese, vanilla, or lemon. On the other hand, the pink lemonade icing was packed with flavor. Not too strong, but you knew it was there. My pal Becky likened it to Trix cereal... sweet and fruity.

As you know, I'm not normally a box person. But everyone gets busy. Everyone has moments where they just don't wanna work from scratch. Those moments are intruding into my life more and more often. When I can't (or just plain 'ol don't feel like it) put in the time, I take shortcuts. It's necessary for all of us at one time or another. If you're into lemon and running short on time, give these seasonal cupcakes a try. No one will know they're from a box unless you tell them!

Next Fourth of July, I'm hoping the Hubs is still in town to celebrate. I'm not sure where we will be, what we will do, or who will be cooking (ok, that's probably me!), but I know one thing... wherever we are, whoever we're with, we're going to enjoy every moment. Because next year, the Hubs might be half a world away. He could be in the field, deployed, or away for training. Any number of things, at any minute, could mean that next year we're apart.

Take your moments while you have them. Snuggle and watch fireworks. Eat watermelon. Laugh. Enjoy each other.

Happy Independence Day, my friends. I hope you all took your moments, and enjoyed them to the fullest.