BLT Pasta

I call this BLT pasta: bacon, lettuce (actually spinach) and tomato pasta.  This is a light, delicious pasta that I cannot wait to make during the summer with fresh tomatoes!  Roasting the tomatoes may seem like a tedious step, but it truly makes the tomato flavor fantastic!

2 Tbsps Olive Oil
2 Cloves of Garlic
3 or 4 Cups of Grape Tomatoes
4 or 5 Slices of Bacon
1 lb Whole Wheat Spaghetti
2 Tbsps Butter
1/2 Cup White Wine
6oz Fresh Spinach
Parmesan Cheese

Place the olive oil in a baking dish to coat the bottom.  Add the garlic and tomatoes and mix around to coat with olive oil.  Sprinkle with salt and pepper and place in a preheated 400 degree oven and roast for 15-20 minutes.

Bring a salted pot of water to boil and cook the pasta according to the package directions.  When al dente, drain the pasta and set aside.

While tomatoes roast, cook the bacon in a large skillet until crispy over medium heat.  Once crispy, remove the bacon from the skillet and set aside.  Lower the heat to medium low and add the butter.  Mix the butter around the pan to incorporate with the bacon grease.  Once the tomatoes are finished roasting, add the tomatoes and garlic to the skillet.  Add the wine and stir to combine.  Tomatoes should begin to burst.  Once pasta is cooked, add the spinach to the pan and let it wilt slightly.  Add the pasta into the skillet and mix.  Remove pan from heat and serve topped with Parmesan cheese.

Shrimp & Tomato Pasta

I wanted to create a pasta and shrimp dish in a red sauce that was not as spicy as a fra diovlo sauce.  This slightly thick sauce worked!  I had to add several ladle fulls of pasta water to my sauce to thin it out.  Also, I used frozen cooked shrimp, but fresh or frozen raw shrimp work as well.  Be sure to cook the shrimp ahead of adding it into the sauce.

1 Tbsp Olive Oil
4oz Diced Pancetta
1 Medium Yellow Onion, diced
Pinch Crushed Red Pepper
2 14oz Cans Diced Tomatoes (no salt added)
Fresh Parsley (can use dried)
1 12oz Package of Cooked Winter Squash, pured (I use frozen and thaw it slightly)
1 6oz Can of Tomato Paste
1/2 Cup Red Wine
1 to 2 lbs of Whole Grain Linguini
1/2 to 1 Cup of Pasta Cooking Water
1lb Shrimp, cleaned and cooked
1/3 Cup Parmesan Cheese

In a large skillet over medium heat place the olive oil, pancetta and onion.  Let the pancetta begin to brown and crisp and then add the crushed red pepper and diced tomatoes.  Stir to mix.  Scrape the bottom of the pan to get all the yummy brown bits up and in the sauce.  Add the parsley and squash.  Stir to combine and help the squash incorporate.  Add the tomato paste and red wine.  Lower the heat to low and let sauce simmer as you cook the pasta. 

Bring a salted pot of water to boil and cook the linguini until tender.  Before draining the pasta, ladle some pasta water into the sauce.  Drain pasta and place back into the pot. 

Before combining the sauce and pasta, add the shrimp to the sauce and stir.  Pour sauce over pasta and mix together.  Add the cheese and toss.  Serve with additional cheese if you like.

Mustardy Chicken Thighs

I think the thighs are the best part of the chicken!  The skin gets so crispy and flavorful and the dark meat right by the bone is moist and delicious.  They are especially good grilled (which you can do with this recipe) or baked.  I love the marinade so much that I bake these thighs to retain as much flavor as possible.  In the summer I may grill them but will reserve some marinade to baste them.

Easily serves 5 or 6 people

1/2 Cup Spicy Brown Mustard (I like Gulden's)
1/4 Cup Brown Sugar
3 Tbsps Maple Syrup (Can substitute regular syrup if necessary)
2 Tbsps Yellow Mustard
1 1/2 Tbsps Cider Vinegar
2 Tsps Low Sodium Soy Sauce
2 Garlic Cloves
8-10 Chicken Thighs

Place the chicken in a large ziplock bag and season with salt and pepper.

Whisk together the remaining ingredients (except the garlic) in a bowl.  Pour the marinade over the chicken and toss in the garlic cloves.  Seal the bag and mix around to coat the chicken with the marinade.  Place in the refrigerator for at least 2 hours (up to 6).

Preheat the oven to 400 degrees.  Place a cooling rack on a baking sheet (to elevate the chicken).  Place the chicken in a single layer on the cooling rack.  Season with a little bit of additional salt and pepper.  Discard the marinade (or if grilling heat the marinade on the stove).  Bake the chicken for 45 minutes to an hour, depending on size, until cooked through and no longer pink.

Maple Bacon Sprouts

Well I thought I was following a recipe tonight but apparently I was not . . . However, my on the spot made up version of this side dish was delicious.  The sweetness of the maple syrup and the roasting takes away all of the bitterness of the sprouts.

1-2 lbs Brussel Sprouts, trimmed and halved
5 Strips of Bacon, cut into 1/2" pieces
1 Tbsp Olive Oil
1/4 Cup Maple Syrup

Place sprouts in an oven safe dish, top with the bacon (be sure to separate the slices) and drizzle olive oil over top.  Place in a 400 degree oven for 20 minutes.  Remove from the oven and pour the maple syrup over top of the bacon and sprouts.  Season with salt and pepper and return to the oven for another 20 minutes.

"Creamed Spinach" Pasta

I will be honest: I don't think I have ever had creamed spinach.  I am guessing that it involves cream, maybe cheese and, of course, spinach.  If that is the case, then this is creamed spinach pasta!  I had some leftover heavy cream I needed to use and threw these other ingredients together to create this pasta dish.  I have to say that it turned out well and my family agreed as they requested seconds!

1 Cup Heavy Cream
1/2 Cup Half & Half
1/2 Cup Skim Milk
1 Tsp Lemon Juice
2 Cloves Garlic, minced
1 Box of Pasta (I used Whole Grain Penne)
1-2lbs Asparagus, cut into 2" pieces
1 9oz Bag of Spinach
1 Cup Grated Asiago Cheese

In a 2 quart saucepan pour the cream, half & half, milk and lemon juice over medium low heat. (Note: I recommend leaving the cream and milk out for a little bit prior to heating.)  Whisk in the garlic.  Whisking occasionally, let the sauce simmer over medium low heat while you cook the pasta.  When the pasta is nearly complete, add the spinach to the pot and cover to let the spinach wilt.  Whisk together.

Steam the asparagus pieces until just tender and set aside.

Bring a salted pot of water to a boil and cook the pasta according to the package instructions.  Drain the pasta and return the pasta to the pot.  Add the asparagus to the pasta.  Pour the spinach and cream mixture over pasta.  Mix together.  Add the cheese and stir well until the cheese is melted.  Enjoy!

French Toast

Sometimes breakfast is just better for dinner!

You can use any bread, but leftover challah is the best.  This recipe makes enough for 4 people.

4 Eggs
1/2 Cup Half and Half
1/2 Cup Skim Milk
1 Tbsp Sugar
2 Tsps Vanilla
1 Tsp Cinnamon
Pinch of Nutmeg
8 1/2-1" thick slices of Challah
Nonstick Spray
Maple Syrup

Whisk all the ingredients from eggs to nutmeg together in a bowl.  Place bread slices in a single layer in a casserole dish.  Pour the egg mixture over bread and let it really soak into the bread.  Turn bread once to ensure mixture soaks up on both sides.  All of the egg mixture should be absorbed by the bread.

Spray nonstick spray (like Pam) in a large skillet over medium heat.  Working in 2 batches, cook the bread for about 3-4 minutes per side until golden brown.

Serve warm topped with maple syrup.

Simple & Saucy BBQ Chicken

I needed a "pantry dinner" tonight.  Somehow I forgot to plan a dinner for tonight and needed to grab stuff from my fridge and pantry to throw together a dinner.  I had chicken drumsticks and some stuff to make a simple BBQ sauce.  Ta dah!  Dinner!

This makes enough for 5 or 6 people.

1 Large Onion, sliced
1 1/4 Cup Ketchup
1/3 Cup Molasses
4 Tbsps Cider Vinegar
1 Tsp Worcestershire Sauce
1/4 Cup Light Brown Sugar
1 Tsp Smoked Paprika
3-4 lbs Chicken Drumsticks
Green Onions

Place all the ingredients in the slow cooker except the chicken and green onions.  Place the slow cooker on high for 30 minutes to 1 hour and let the sauce come together, stir and combine.  Salt and pepper the chicken (if possible throw the drumsticks in the oven on 400 for about 20 minutes to crisp up the skin, but you do not have to).  Place the chicken in the slow cooker.  Turn slow cooker down to low and top with chopped green onions (green part only).

Cook chicken for 4-6 hours on low (closer to 4 hours if chicken was precooked in the oven).

This is delicious served with rice to soak up the extra sauce.