2 eggs
1 1/4 cup Parmesan cheese, grated
1 box spaghetti, i break mine in half
1 tablespoon olive oil
4 slices bacon
1 tablespoon garlic, minced
Salt and pepper, to taste
1/4 tsp ground chipotle pepper
In a medium-size bowl, beat together eggs and 1 cup cheese. Set aside.
In a large pot of boiling salted water, cook pasta according to package instructions. Drain, reserving 1 cup cooking water in a measuring cup. While the pasta cooks, heat oil in a large skillet over medium-high heat. Add bacon and cook until crisp, about 5-6 minutes. Add minced garlic and cook 1 minute more. Add drained pasta to the skillet, tossing to coat, I also added 1/2-1 c pasta water and let it simmer away until absorbed. Lower heat to med low. Stir 1/2 cup reserved cooking water into the egg and cheese mixture, stir vigorously til smooth. Pour mixture into skillet, tossing to coat. I added more pasta water at the point and stirred vigorously Season to taste with salt and pepper. Serve hot!!
link to original recipe which I altered somewhat.
Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts
Friday, January 20, 2012
Tuesday, September 6, 2011
Bake Marinated Chicken Fingers
equal parts of a vinegar and an oil (I usually use olive oil and have tried both cider and balsamic vinegar)
salt and pepper
1 tsp ground garlic
1 tsp dried thyme
Other dried spices as your tastes prefer (I have done celery seed, poultry seasoning, etc)
1-2 tbsp mustard (dijon, grainy, or other mustard you prefer)
1 pkg chicken breasts or tenderloins
ziplock or other pkg to marinate in
mix the first 6 ingreds until well blended. Add the chicken and turn to coat each piece. Place in fridge for 8 hours or over night. Preheat oven to 375 and place the chicken on a baking sheet lined with foil. Bake for 15-25 minutes or until chix is golden and tender and cooked through. Eat and enjoy!
salt and pepper
1 tsp ground garlic
1 tsp dried thyme
Other dried spices as your tastes prefer (I have done celery seed, poultry seasoning, etc)
1-2 tbsp mustard (dijon, grainy, or other mustard you prefer)
1 pkg chicken breasts or tenderloins
ziplock or other pkg to marinate in
mix the first 6 ingreds until well blended. Add the chicken and turn to coat each piece. Place in fridge for 8 hours or over night. Preheat oven to 375 and place the chicken on a baking sheet lined with foil. Bake for 15-25 minutes or until chix is golden and tender and cooked through. Eat and enjoy!
Saturday, March 5, 2011
Tomato and Celery Salad
8- 10 small vine grown tomatoes or 1 large garden fresh tomato
heart of the celery stalk (the yellowish interior with a sweeter taste) or 1 stalk celery chopped
1/4 tsp seasoning salt
1/2 ground black pepper
1/8 tsp ground garlic powder
cut tomatoes into quarters and add to bowl. Mix in celery (leaves don't matter if you are usuing the heart of the celery. Stir this up to mix. Add salt and other seasonings, mix well and serve immediately. makes 2-3 servings. This is great as a snack for one person too, but it would def be too much for me to eat so I would cut it down a bit. You could also double if you have more of everything, it would probably be good with a little red onion too, or a shallot or two. Just some ideas that are rolling around in my head. Easy and good compliment to a pasta/meatless meal without a tomato sauce (which gives me serious indigestion--hate to admit it, but tomato sauce and me disagree).
heart of the celery stalk (the yellowish interior with a sweeter taste) or 1 stalk celery chopped
1/4 tsp seasoning salt
1/2 ground black pepper
1/8 tsp ground garlic powder
cut tomatoes into quarters and add to bowl. Mix in celery (leaves don't matter if you are usuing the heart of the celery. Stir this up to mix. Add salt and other seasonings, mix well and serve immediately. makes 2-3 servings. This is great as a snack for one person too, but it would def be too much for me to eat so I would cut it down a bit. You could also double if you have more of everything, it would probably be good with a little red onion too, or a shallot or two. Just some ideas that are rolling around in my head. Easy and good compliment to a pasta/meatless meal without a tomato sauce (which gives me serious indigestion--hate to admit it, but tomato sauce and me disagree).
Friday, February 18, 2011
Roasted Potatoes
2 russet Potatoes, sliced into wedges (thin)
1 tbsp olive oil
1/2 tsp ground pepper
1/4 tsp celery salt
Preheat oven to 425. In a med bowl mix the seasonings and oil until well incorporated. Add potatoes and mix until they are completely covered. On a non stick baking sheet add the potatoes (it is important that you DO NOT crowd the pan!) and spread out so they are not touching one another, you want them to be crisp when they are done. Back 20-25 minutes or until they are browned and tender. Serve warm. Be careful when you get them off the pan or you will leave all the good bits and miss the taste entirely.
These are better than Chips! Seriously! I would eat them every day if I could! Plus, russet potatoes are really good for you, important that you do not peel them or much of the flavor will be lost!
1 tbsp olive oil
1/2 tsp ground pepper
1/4 tsp celery salt
Preheat oven to 425. In a med bowl mix the seasonings and oil until well incorporated. Add potatoes and mix until they are completely covered. On a non stick baking sheet add the potatoes (it is important that you DO NOT crowd the pan!) and spread out so they are not touching one another, you want them to be crisp when they are done. Back 20-25 minutes or until they are browned and tender. Serve warm. Be careful when you get them off the pan or you will leave all the good bits and miss the taste entirely.
These are better than Chips! Seriously! I would eat them every day if I could! Plus, russet potatoes are really good for you, important that you do not peel them or much of the flavor will be lost!
Friday, February 11, 2011
Brown Rice Porridge
1 c brown rice cooked to package directions
1 c milk
1/3 c brown sugar
1/2 tsp vanilla
2 tbsp butter or margarine
After rice is cooked (leftover brown rice works great too) heat the milk, sugar vanilla and butter/marg in a med sauce pan of med heat until it is mixed well. Add rice. Be careful not to over heat the milk or it will spoil. Heat until it becomes thick and creamy. Serve warm.
My kids loved this, could be a great breakfast or a dessert, which is what I served it as this afternoon. They seriously gobbled it up!
1 c milk
1/3 c brown sugar
1/2 tsp vanilla
2 tbsp butter or margarine
After rice is cooked (leftover brown rice works great too) heat the milk, sugar vanilla and butter/marg in a med sauce pan of med heat until it is mixed well. Add rice. Be careful not to over heat the milk or it will spoil. Heat until it becomes thick and creamy. Serve warm.
My kids loved this, could be a great breakfast or a dessert, which is what I served it as this afternoon. They seriously gobbled it up!
Tuesday, February 1, 2011
Welsh Rarebit
6 tbsp butter
3 tbsp bacon grease
3/4 c beer
20 oz shredded sharp cheddar
salt and white pepper to taste
Heat butter, bacon grease and beer over med heat until bubbles appear. Reduce heat slightly and stir in the cheese until just melted. Add slat and pepper. Serve with toasted bread slices.
This is obviously TERRIBLE for you! But it is GOOOOOODDDD!! So don't indulge too often! Our whole family like this recipe for a meal. Obviously this isn't all we eat! I would like to find a good recipe for onion sandwhiches and then we can really emulate an early 20th century family!
3 tbsp bacon grease
3/4 c beer
20 oz shredded sharp cheddar
salt and white pepper to taste
Heat butter, bacon grease and beer over med heat until bubbles appear. Reduce heat slightly and stir in the cheese until just melted. Add slat and pepper. Serve with toasted bread slices.
This is obviously TERRIBLE for you! But it is GOOOOOODDDD!! So don't indulge too often! Our whole family like this recipe for a meal. Obviously this isn't all we eat! I would like to find a good recipe for onion sandwhiches and then we can really emulate an early 20th century family!
Monday, January 24, 2011
Chicken FIngers
These are easy and very tasty. The kids obviously love them.
skinless boneless chicken breast
1 c. flour
1/2 tsp salt
1/4 tsp pepper
3/4 c. milk
1 c canola oil for frying
cut chicken into 2 inch strips. mix flour salt and peper in a shallow bowl. dip chicken in milk ( usually just dump the chicken in the milk after cutting in strips) and then roll in flour to coat well. place on a plate or pan before frying (I usually just do this in batches, but I have prepped every thing before I started frying). Pour oil in frying pan and heat over med high heat. Fry chicken in heated oil until brown an crisp, turning once. Drain on paper towels. Enjoy!
skinless boneless chicken breast
1 c. flour
1/2 tsp salt
1/4 tsp pepper
3/4 c. milk
1 c canola oil for frying
cut chicken into 2 inch strips. mix flour salt and peper in a shallow bowl. dip chicken in milk ( usually just dump the chicken in the milk after cutting in strips) and then roll in flour to coat well. place on a plate or pan before frying (I usually just do this in batches, but I have prepped every thing before I started frying). Pour oil in frying pan and heat over med high heat. Fry chicken in heated oil until brown an crisp, turning once. Drain on paper towels. Enjoy!
Monday, January 17, 2011
Cheerio Snack
My mom always made this for us when we were kids and I still like it today, so do my kiddos.
3-4 tbsps unsalted butter (I always use unsalted)
2 tbsp wozzy sauce
garlic salt to taste
onion powder to taste
ground red pepper (cayenne) to taste
3-6 cups cheerios (plain not flavors, just good ole bland cheerios)
melt butter in large skillet. Add wozzy, garlic, onion, and red pepper, cook until it is aromatic and smells right to you. I do a lot of cooking by smell, adding until it smells right you can also taste here I know all the big wig cooks say too! Add the cherrios when the butter wozzy mix begins to slightly bubble. Saute/toast the cheerios in the pan until they begin to dry out and crisp up, you want these crunchy but not burned. Serve warm or store in an air tight container and serve later. They are good for a couple of days, but not over 3 I would say.
3-4 tbsps unsalted butter (I always use unsalted)
2 tbsp wozzy sauce
garlic salt to taste
onion powder to taste
ground red pepper (cayenne) to taste
3-6 cups cheerios (plain not flavors, just good ole bland cheerios)
melt butter in large skillet. Add wozzy, garlic, onion, and red pepper, cook until it is aromatic and smells right to you. I do a lot of cooking by smell, adding until it smells right you can also taste here I know all the big wig cooks say too! Add the cherrios when the butter wozzy mix begins to slightly bubble. Saute/toast the cheerios in the pan until they begin to dry out and crisp up, you want these crunchy but not burned. Serve warm or store in an air tight container and serve later. They are good for a couple of days, but not over 3 I would say.
Subscribe to:
Posts (Atom)