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Pasta Carbonara ~ a new fave!

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about a month ago I yanked this recipe from a website as I was surfing along food sites, jumping to and fro between blogs and ingredient research… as I usually do.  this activity usually leaves me salivating and chomping at the bit to get in the kitchen and CREATE!  I printed this particular recipe, and decided I would make it the very next  night for my pasta loving Italian hubby.  the guy would eat pasta every night if i’d let him.  hell who am I kidding- so would I!!   so this recipe came from a website called cookingclassy.com – and believe it or not, I followed it to a T.  so this is pretty much a reblog…. giving full props to whoever wrote this recipe, because they’re a friggin genius!  when I first thought about pasta carbonara, I thought it had cream in it… probably based on looks alone… I mean how creamy does that pic look above?? yeah, no cream. not a drop.  what creates that beauty is the raw egg quickly combined with grated cheese and scalding hot starchy pasta water. (you gotta work fast with this one people, be ready… and giddy up.)  it’s comes together like magic.  -and I can happily say…. this is now my  husbands FAVORITE pasta dish that I make. follow the instructions verbatim, especially the procedure for cooking the bacon (which is genius) and you will be in noodle nirvana in less than an hour.  get busy yo.

WHAT YOU NEED:

8-10 slices of bacon, cut into 1/2 inch pieces (just leave it how it is outta the package and slice it up, no need to separate the pieces.)

1/2 cup of water

4 cloves of minced garlic

1 lb. linguini or spaghetti (we like linguini)

1 and a 1/4 c finely grated parmesan cheese (don’t you DARE use that shit in the green can, spring for a package of grated parm at your cheese counter people)

3 large eggs

1 large egg yolk

1 tsp each of salt and pepper

chopped fresh parsley for garnish

WHAT YOU DO:

PREP ALL OF THE INGREDIENTS THAT YOU CAN AHEAD OF TIME, BECAUSE TRUST ME, YOU HAVE TO MOVE FAST TOWARD THE END OF THIS RECIPE… AND IT GOES EVEN BETTER IF YOU HAVE A PARTNER TO HELP YOU PRODUCE IT. you got this.

Add bacon and 1/2 cup of water to a large non stick skillet and bring to a simmer over medium high heat.  Allow it to simmer like this (stirring occasionally) until the water evaporates and then switch to md-low and cook until crispy (stirring occ).  Place a fine mesh strainer over a glass bowl and strain bacon, reserving all of that money oil…  set aside. to that very pan, add a tsp of the fat back in, while the pan is still hot.  take your minced garlic and saute it in the oil for about thirty seconds… then add it to a medium sized mixing bowl.  set aside.  here is a pic of the bacon once I strained it….

IMG_7605now here is what I want you to do next.  get out a sturdy pot, and add 8 CUPS of water to it.  no more, no less, because you want the ultimate starchiness from this water once you cook the pasta in it.  bring it to a boil and add your pasta, cooking according to package directions. WHEN YOU STRAIN THE PASTA IN YOUR COLANDER…. DO SO OVER A LARGE BOWL SO THAT YOU RESERVE THE PASTA WATER!!! be careful…  do not get burned people.

IMG_7604OK so while your pasta is cooking, get back to the bowl with your garlic in it.  Add to it a Tablespoon of the bacon fat. (I think I added an extra teaspoon, bc I love the bacon-y flavor!)  then add in your eggs, salt and pepper and your parm cheese. whisk this all together nicely. now you are ready to focus on your pasta. don’t overcook it yo!

once you strain the pasta over a large bowl, carefully give a shake to the pasta and set the colander aside. now take a one cup measuring cup and scoop out a cup of HOT water. (I took an extra cup just so I had back up in case it spilled or some shit.)  empty the rest of the water down the drain and then transfer your pasta to that hot bowl.  head over to your egg/cheese mixture and while whisking, pour in about a half cup of HOT water…. whisk whisk whisk…. this is cooking the eggs…. then immediately pour this mixture OVER the hot pasta…  and add the bacon.  toss toss toss…. more cooking of the eggs… more magic happening right before your eyes as this turns into a beautiful creamy dreamy dinner. take and drizzle more HOT water in as you toss as needed. this is an eyeball thing… if it looks good to you and isn’t clumping, you’re golden. Oh, toss in the parsley if you want, or take and garnish with a little parsley shower each individual bowl you serve up.  either way, you do you.   let pasta rest for two to four minutes to allow the sauce to thicken a little bit before you serve it.(however, this IS best served HOT)   Just enough time to open a bottle of wine and pour two glasses and toast your accomplishments!  (if you’re anything like me, the bottle is already half empty, as I like to imbibe while I cook!!)

enjoy!!  peace and love, spags.

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Fabulous Fall Stew! ~Chicken, butternut squash and quinoa! Oh my!!

Go on get happy!
Go on get happy!

Yes-sir-ee bobbo…. Fall is in full swing. The pumpkins are carved, the mums are lining my front stairs leading to the house, we’ve had our first frost, the leaves are falling by the second, pumpkin spice lattes are being consumed mid-day as i put off moving wood down the side of the house…. it is here and i am THRILLED!  Fall is my favorite season, hands down.  i welcome its chill after the long hot summer months… i love the smell it brings… the air is crisp, almost spicy smelling… the risk of colder nights gives full permission to go ahead and start that first fire of the season in the fireplace… switching out all the sundresses and skirts for those lovely corduroy pants in varying earthy fall hues… sipping hot apple cider at night after you put the kiddos to bed…. sweet magnolia there are SOO many good reasons to wrap your arms around Fall and love it with all you’ve got.  However, all of that goodiness being said… i haven’t even begun to speak of warm soups and stews being back in the weekday rotations -and the pure joy that brings to my foodie soul!  this stew i am about to blog for you is a winner.  a friend asked me last week if i had a recipe on my blog for quinoa**, as she had some she wanted to use up.  i was shocked to see that i did NOT- and set out to remedy the hell out of that ASAP! i got to researching quinoa stews… and stumbled upon one that used butternut squash- another of my fall faves.  giddy up i said… let’s do this.  i took some things i didn’t like out of the recipe (olives) and added some things i felt would lend heartiness and healthy benefits.  i tweaked it. i always do.

**let me first tell you about QUINOA – if you are not familiar with this superstar grain.  Quinoa is considered a high nourishment food source, because it is essentially a ‘complete protein source.’  (super important words if you are a vegetarian or vegan).  you’ve all heard the buzz words ‘SUPER FOOD’ … well this guy is one fo sho.   quinoa is also gluten free, in fact it is not even in the same family as wheat or barley or rye.  it has origins in South America around 1200AD- and most of the quinoa we consume today in the US comes from Peru, the largest commercial producer of it to date.  this little guy packs some punch- it is a valuable source of heart healthy supportive fats (ALA and oleic acid) … and making it a part of your regular diet greatly lowers your risk of inflammation related diseases.  eat some.

OK HERE’S WHAT YOU NEED: 

  • a butternut squash, peeled, seeded and chopped into half inch pieces (or if lazy- buy it recipe ready and packaged in your produce section) you need around a pound.
  • 3 cans chicken broth
  • some boneless skinless chicken (i cooked a bone in breast in the oven and then let it cool and chopped it) you could also cheat and get a rotisserie chicken and use the breasts of that- and then reserve the rest for making a pot of soup later in the week.  or cook up some tenderloins however you like- and cool and chop into bite sized pieces.  (see pic below for how much chicken)
  • olive oil
  • 2/3 cup uncooked quinoa
  • one large onion, finely chopped
  • 3/4 tsp of salt
  • 1/2 tsp of pepper
  • 1 and a 1/2 tsp of dried oregano
  • 4 cloves garlic, minced
  • 1 can diced tomatoes (14 oz can)
  • 1 can black beans, drained and rinsed
  • 1 cup (packed) fresh spinach leaves, chopped

OK HERE’S WHAT YOU DO: 

place your diced butternut squash into a pyrex dish and add a little water (maybe 1/2 cup) and pop it into a 350* oven for about 15 mins. check it. if you can get your fork into it fairly easily and it seems to be getting tender, take and remove HALF of it onto a plate.  set aside. put the other half back in the oven and keep it steaming for maybe 10 mins more.  at this point you should be able to mash it with ease. (if not cook longer and keep checking)  see visual.

mash it mash it.
mash it mash it.

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set this aside, you will be adding it to the stew in a bit.   to a heavy pot, add some olive oil. maybe a generous Tbsp? i never measure.  get it on md/high. if you like some spice, give a shake of red pepper flakes into the oil. i literally start SO many recipes this way- i can’t even tell you.  to me, it is background flavor.  ok- add in your chopped onion.  saute until becoming soft. add in your garlic, oregano, salt and pepper, stir for a minute to heat up the oregano and release the oils.  then add in your broth (3 cans), your tomatoes, your beans, your mashed butternut squash (not cubes yet), and your quinoa. stir to combine. bring to a boil and reduce heat to low. cover and cook about 15 mins.  Add in the chicken, the spinach and the cubed/cooked butternut squash. stir gently, cover again and cook a few more minutes to warm through the last three additions.  SERVE IT UP YO!  ultra good for you and chocked full of vitamins to keep you healthy for flu season!  make some this weekend!

i used THIS much chicken. (i never measure)
i used THIS much chicken. (i never measure) (one whole bone in breast)
everybody in the pot!
everybody in the pot!
finito!  simple pure flavors shine through.
finito! simple pure flavors shine through.

ENJOY!! Happy Fall ya’ll.

grilled chicken bacon poppers ~ whoa good!

everyone is entitled to an opinion... except those who don't like BACON.
everyone is entitled to an opinion… except those who don’t like BACON.

ok people… I have said it before, and i’ll say it again… I DON’T trust people who don’t like bacon!  I like it in the morning, I like it at lunch on a BLT or on a big fat beefy burger when out indulging with friends.  I like it wrapped around fat juicy scallops… there isn’t an end here people, so I will just stop.  I recently discovered this FUN new trick with bacon so I thought I’d share it with ya’ll.  Chicken tenderloin bites wrapped in a half a piece of bacon, and secured on skewers for ease of grilling.  Pop them off the skewers once cool enough, and serve them as the main squeeze, as an appetizer with friends (we dipped in BBQ sauce… but think ranch, think a Sriracha/Maple syrup dip, anything goes here) or a couple of them alongside a juicy burger as an over the top addition!  however you serve them… you’re gonna like them.

WHAT YOU NEED:

CHICKEN TENDERLOINS (CUT INTO BITE SIZED CHUNKS)

BACON (CUT IN HALF)

SKEWERS

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wrap them as shown and skewer them to secure.

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ADD FRESH BLACK PEPPER  IF DESIRED

GRILL THESE OVER MEDIUM HEAT AND CHECK OFTEN. they will be dripping a lot so the flames will be dancing upward. Careful not to burn the bacon.  if needed, place over indirect heat. You will work it out.  Once chicken is cooked, you are golden.  allow to cool for a few mins and then remove to a platter.  Enjoy!!

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these are great with freshly sautéed asparagus as well.
these are great with freshly sautéed asparagus as well.
or as I mentioned... alongside this big fat son of a gun.  YUMMO.
or as I mentioned… alongside this big fat son of a gun. YUMMO.

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