If you have been following my blog for a while you know that I left a part of my heart in Vermont, and I recently had a conversation with my husband about why Vermont has become my home away from home, but that’s another blog post, which I’ll save for a later time!
The very first time I visited Vermont, Neil’s Aunt Theresa took us to this restaurant in Londonderry called The New American Grill. I ordered this dish called The Red White and Blue.
It’s cavatappi noodles tossed with garlic alfredo and topped with grilled flank steak, blue cheese crumbles, and diced tomatoes!
I loved the dish so much that when I came home, Neil and I re-created it. We often add our own spin to the recipe, but I think we’ve finally perfected it!
As a lot of you know I follow the Paleo diet, (mostly) Well, this recipe is definitely not Paleo, so I don’t get it very often, but Neil and I made it for my dad on Father’s Day! Carbs don’t count during celebrations, right!?!
The only difference was I used a basil alfredo sauce instead of garlic, and I made things easy on myself by using already made sauce by Bertolli
I do like to make my own alfredo sauce, though, I just wanted to spend more time bonding with my dad rather than spending time in the kitchen cooking.
You can find the recipe for homemade basil alfredo here.
I can’t wait till I get back to Vermont and can have The New American Grill’s version, but until then, this is a nice substitute!
Let me know if you try it, or if you want an actual recipe. I’ll sit down with the hubby and put an official one together for ya! Right now, we kind of just wing it, but I love cooking with him, it’s so fun and we’re so passionate about it, so it incorporates romance into our marriage, which I think is important. I probably drive him crazy by singing and dancing around the kitchen while I prep and cook! Ha ha.
Love and life lessons,