What's for dinner?

Ok, ok, I realize when I first cracked this hair-brained idea I mentioned Monday would be posting day, but that just isn't a good reality for me. At the end of the week I look back at what we've had and figure out what was fabulous and worth sharing. (Just in case you checked in all Monday with baited breath waiting to see what delicious concoction I come up with next... Ha!)

This is a Brandon Chapman favorite. If I haven't made it in a while, he will request it, which is generally unheard of by him. I'll bet you won't be surprised to find it has garlic and onions! It started as a side, but sometimes I'll throw in a veggie and protein and have a one-dish dinner.

Without further ado:

Sarah's Noodles

1 onion, diced

2 cloves garlic, minced (or more if you love garlic)

oil (uh, I guesstimate how much I need)

1 tbsp butter

salt

1 lb noodles of your choice, cooked al dente

In a good sized skillet over medium heat (on my electric stove I set the dial to 6), add a healthy amount of oil. Enough to cover the bottom of the pan and then that much again. Get the butter in there too. Toss the onions in and let it all cook for a bit.

When the onions start to get soft, add the garlic and about 1/4 tsp salt. If you add the garlic sooner, you will end up with cute little pieces of burnt garlic. Not as yummy. The garlic does not take long to cook. As soon as you can't see it anymore, it is done.

Now, here's where is gets a little tricky with the oil. Incorporate the noodles in with oil and mix it all together. All the noodles should have enough oil so they don't stick. There should be a little oil left in the pan. If you need to add more, just make sure your pan is still warm and add away. It'll take on the flavors nicely and won't make the dish cold. Now, taste it and then season it with more salt until it tastes just right to you. This is not a bland dish, so it needs enough salt. If you add too much salt, just add some more noodles. It's hard to mess this up.

There you have it. Brandon loves it. Sterling won't touch it because of the onions. If I make it, I just set aside some noodles with butter and parmesan for the kids.

Maybe someday I'll take a picture, but it's not much to look at...