Cravings can be a wonderful thing especially for me in the kitchen. When it gets cold outside, I want to be in the kitchen. Cooking makes me happy. I enjoy it. I was craving spaghetti carbonara. Again, a pretty simple dish, and one that I normally have the items in either the pantry or the fridge.
Chop three to four cloves of garlic.Cook bacon, and keep the fat in the pan. Remove the bacon from the pan, and coarsely chop.Barilla has this wonderful pasta that has 17 grams of protein so I can have some pasta and not feel as though I am cheating completely (because we all have those days). Follow the directions on the pasta to al dente. Drain, but reserve one or two cups of pasta water for later in the dish.Mix together two eggs and one cup of Parmesan. You can add more eggs just make sure that you whip or blend it with the cheese thoroughly.Add the pasta to the pan (with the bacon), stir to coat. Quickly stir in the egg mixture, and add a generous amount of black pepper.Add some of the pasta water if it seems thick, but just continue to stir until the cheese mixture is fully coated on the pasta.Top with grated cheese and parsley if desired.This made my night! It is rich and creamy, and completely satisfying.
Let me know if you try it.
I cooked Salmon en Papillote (Salmon in Parchment) for dinner with friends, and wanted a nice side dish.
I had tri-colored Orzo pasta in the pantry, so I decided to dress it up. First, finely chop a medium shallot.Saute’ in Olive oil, salt and pepper for about two minutes. Add the dried Orzo to the pan, and saute’ until bits are browned. Gentle stir to coat the orzo with the oil on a medium high heat.Add in two garlic cloves grated (won’t be as bitter as chopped, and you just want to heat it through).Bring three cups of chicken stock to a boil, and add in the browned orzo. Simmer until the Orzo absorbs most of the stock. Taste, and add salt and pepper if needed.Add in one medium bag of spinach leaves, coarsely chopped.The spinach will wilt as you stir it into the orzo.Then add cheese (I added a half of cup of fresh mozzarella, and let it melt before adding the Parmesan). I used about two cups of Parmesan – largely grated – reserving 1/2 cup for the table.I loved it, and it was a nice accompaniment to the Salmon.My plate with the added Parmesan cheese to the Orzo, Salmon with the fried capers and homemade dill/tarter sauce, and roasted broccolini.
Uncooked, peeled and deveined Shrimp
2 – garlic herb laughing cow wedges (you can use any flavor you like)
Heat a pan with a small amount of olive oil. Add the shrimp and a bit of salt and pepper. Cook for about 3 to 4 minutes.Open two of the cheese wedges, and add into the pan with the shrimp.You can add more cheese if you like, but I didn’t want it coated more.You can place this on a bed of spinach or arugula like I did or on cauliflower rice. My plate. I made enough shrimp for several dinners or lunches. You can make this as saucey as you want or gummy like mine is. The flavored cheese adds a ton of flavor to the shrimp. I really liked this. Super quick to make, and can be done in a wide variety of flavors with the cheese assortments with Laughing Cow.
I have been craving Lasagna for a while, as since flour pasta is not something I should be eating, I tried it with zucchini (again). I used my madoline, and sliced it thin. Laid them out on a paper towel, sprinkled with salt (to draw out the moisture). Let them sit for a little bit…you will see the moisture draw out.For the sauce: pound of ground beef, 3 cloves of garlic, and a medium onion. Sauteed until cooked through. Seasoning: cinnamon (yes, just a bit), Italian seasoning and Oregano, salt and pepper.I used some of the Slocomb Tomatoes that I put up a couple of years ago for the sauce (and just let it simmer for a while), and a couple of cups of red wine. I added some tomato sauce as it wasn’t deepening like I wanted.Wipe off the moisture from the zucchini, and place into a 9×9 dish sprayed with non-stick cooking spray. Next, layer…with sauce…Mix together a small container FULL FAT ricotta cheese, 1/2 cup parmesan, egg, and a generous amount of pepper.Hint: drop the half of cheese mix into spots around the dish THEN spread out to cover.One block of mozzarella cheese, shredded. Sprinkle a third of it on the first layer. And, repeat…Once you add the second layer of cheese mixture, top with mozzarella, then add the other 1/2 cup of parmesan. It will add a nice crust to the top.Cover and bake at 350 degrees for 35-40 minutes or until nice and bubbly.Remove the foil, and bake for another 10-15 minutes or until cheese is golden brown.I LOVED mine…the noodles (zucchini) were perfect for me…and it was the perfect serving size. David’s portion (and he had seconds!), with extra’s.We had leftovers for the next several nights, and even had some for when Carmen was home. She even enjoyed it! The cinnamon really adds a nice hint of something extra.
I had made Yogurt Bread as well…so yummy!
I had gotten several quarts of Bing cherries at the store the other day, and I am the only one in the house that eats them. I can’t eat very many, so I needed to look for something to do with the majority of them. I came across several recipes from Michael Symon, and decided to try the Cherry Bourbon Sauce.
I first had to figure out how to get the pit out of the cherry first, because I don’t own a cherry picker. I know, most people don’t own one of those either. I discovered that you can use a large paper clip (opened up). It worked. It was messy, but it worked.And, yes my fingernails are still stained! So, the recipe called for the following: cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper. David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! Bring to boil the bourbon, vinegar, juice from the two oranges (and peels). Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf. Simmer for ten minutes or reduced by half, then add the cherries.Let cool, and place into jars. I partially filled two jars. One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks. This will keep in the refrigerator for over a month, and can be served with cheese, or meat.
I am super excited to try this…with another post.
This dip has been making it around social media lately so I thought I would try it. I found the original recipe at Home Made Hooplah and made some minor changes.
- 1 1/2 cup mayonnaise. (I only used 1 cup)
- 1 cup shredded cheddar cheese
- 4 green onions chopped small
- 1/2 cup pre-cooked bacon bits (real bacon – chopped)
- 1/2 cup slivered almonds
- tortilla chips for dipping (I had Ritz Crackers)
Measure, chopped, and place in a bowl. Thoroughly blend or mix together. Serve. Yes, it is that simple!
I splurged and had three crackers with the dip. Carmen and David enjoyed it, and I will be making it again.
Super simple, creamy, crunchy and yummy.
Have you ever stared at something then suddenly realized you could do something else with it? I did that exact thing with my leftover baked potatoes. I have baked potatoes, and just used them for normal leftovers. David would used as a normal side dish, or top them for BBQ pork or brisket. But Carmen was home, and I wanted to make something different.
I have made a Breakfast Casserole with a hash-brown crust before but it was made with those frozen hash-brown patties. I decided to shred the leftover baked potatoes, and make a breakfast casserole. Simple – right? It was!Clean, and peal the potatoes.I used a boxed shredder, and used the large grater side.Spray the bottom of a casserole dish (9×13) with non-stick cooking spray, and then layered the potatoes on top.The rest was either frozen or canned, but assembled and re-purposed into the casserole. The first being the roasted bell peppers, chopped to add color and a bit of a bite.Jimmy Dean frozen turkey sausage. I had half of bag left in the freezer. So simple, pre-cooked. Done.(8) Eight eggs, beaten with a cup of sour cream (no milk- do what you can with what you have – right?).Mixed in ground mustard (a must for my breakfast dishes – adds a bite without a lot heat), parsley, salt and pepper. Blend together.I added about 2 cups chopped frozen broccoli to casserole. With the red bell pepper it adds a nice color.Pour the egg and sour cream mixture over the top of the hash-brown layers.Top everything with shredded cheddar cheese (again, what I had in the freezer). Oven at 350 degrees, and bake for 30 minutes or until golden brown and cooked through. Since everything was already cooked but the eggs, it really is a simple bake.My corner piece…It was bright, creamy, and super yummy! Carmen loved it – she didn’t have to make anything for breakfast- score. And, it made for great leftovers for the week as well since it was mainly David and I at home.Breakfast Casseroles are a great way to use up to lots of little things left in the freezer or refrigerator. Carmen really liked it. I loved this. David really enjoyed it as he loves potatoes, and anything that I cook with them in it. What do you cook that you use up your leftovers or extras?
We needed bread to go with the Lasagna that we made (of course). So we had purchased a French Baguette. I cut it in half, and then sliced it in half. For the cheese mixture: 1/2 cup mayonnaise, 2 tablespoons butter (soften), garlic powder, Italian seasoning, parsley, Parmesan Cheese. Mix together until well blended, and spread on bread.Top with Mozzarella, and broil until cheese is melted, and golden brown.Slice and serve.I confess…these were super yummy. I had two slices. I so miss bread. This was super easy to do, and came out flavorful. I would add more garlic powder next time as I didn’t measure.
I am scrolling through Facebook the other day, and came across this Tasty post with four different meals you can do with hamburger. We are stretched a little tighter this time of year, and we have hamburger in the freezer so I thought I would give it a go.
You can see the preparation and original post here at Tasty One-Pot Cheeseburger Pasta.
for 6 servings
- 1 lb ground beef
- 1 cup onion, diced
- 1 tablespoon garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons worcestershire sauce
- 2 tablespoons ketchup
- 4 cups beef broth
- 16 oz fusilli pasta
- 3 cups shredded cheddar cheese
- ½ cup milk
- green onion, sliced, to serve
- In a large pot over a medium heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned.
- Pour in the beef broth and bring to a simmer.
- Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down.
- Pour in the milk and cheese. Stir until the cheese has melted.
- Serve garnished with some sliced green onions
I used chickpea pasta instead of regular pasta – and that was my only substitution.
It was a hit! Stephen loved it, as did David. I could eat 3/4’s of a cup. Not bad really since it is with protein pasta. I think the flavors needed more a kick, but the boys liked it so that is really all that matters.