Buttered Noodles with Lemon, Shallot, and Chives

I have to fight the urge to start each of my posts with "So, ..."

Just thought you should know.



So...

Last Sunday Jacob and I had some of his family over for dinner. I made what I hoped would be a winner with everyone who came, because they all drive up from Provo just to have dinner with us and our screaming, hyper three year old. And I REALLY appreciate it. I hope they know that!

I made my mother-in-law's Country Style BBQ Pork Spare Ribs. I make these a lot, and have already posted the recipe on this blog. If you are interested, which you totally should be because this is a recipe passed down from my mother-in-laws mother, just click above or click HERE. Easy enough? I hope so.

But man, I wasn't totally sure what awesome thing to serve with them, so I went with mashed potatoes (classic) and I made what I will lovingly refer to as "Escalante Beans." They are so so so good, but this is one I'm not sure about posting on the blog (I feel it should stay with the family). But I will make them for anyone who wants some. They are like super awesome baked beans. (Ok, so I ended up posting the recipe, if you want it click HERE.)

The moral of my story is: I'm not 17 anymore. I can't eat all that heavy stuff for dinner and then wake up the next morning and be normal. I could barely wake up the next morning. But I did, and later that day while watching foodnetwork I saw The Neeley's make these noodles. I thought, "Perfect! And I even have leftovers in the fridge, so I can try it out!"

The lemon and chives really brighten up all the slow cooked flavors of the spare ribs. Real comfort food, (great winter food) and you still feel comfortable in the morning. Yay!
What I really love is that you can make the noodles fresh whenever, because they come together quickly. So when you're eating your spare rib leftovers, they don't feel so leftover-y. Finn loves eating the noodles as they are, without the spare ribs on top. So there you go, 3 year old approved.



Ingredients:

- 1 (12-ounce) package wide egg noodles
- 4 tablespoons unsalted butter, divided
- 1 small shallot, finely diced
- 2 cloves garlic, finely diced
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced chives
- 2 tablespoons grated Parmesan
- 1 tablespoon lemon juice

Directions:

Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a colander and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and when melted stir in the chives, Parmesan and lemon.
Add the noodles to the skillet and toss to combine. Serve with Country Style BBQ Pork Spare Ribs poured all over the top, and some additional chopped green onions. Jacob and I have eaten these for the last two nights in a row!! (Jacob isn't normally a leftover person.)