Carbonara

Ok- this recipe is amazing. Everytime Adam makes it we eat the whole thing (which may be dangerous :) ). This comes from a book: Classic Rachel Ray- 30 Minute Meals page 48. Adam tells me that he adds more wine and red pepper flakes than called for. It really is fantastic! I hope you all enjoy it as much as we do!

Ingredients:
Salt and pepper
1 pound rigatoni
1/4 cup extra virgin olive oil (evoo)
1/4 lb pancetta (chopped)
1 tsp crushed red pepper flakes (1/3 palmful)
6 cloves garlic
1/2 cup dry white wine
2 large egg yolks
1/2 cup grated romano cheese
Handful of finely chopped flat leafed parsley (optional) - garnish

Put a large pot of water on to boil. Add a liberal amount of salt and rigatoni, cook to al dente.

Meanwhile, heat a large skillet over medium heat. Add evoo and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

Beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley, if desired, and extra cheese.

I can't express enough how good this is! We LOVE it! So thanks Rachel Ray! :) Happy cooking!

broccoli shells n' cheese

This was really yummy. I did add a lot of hot sauce and some more parmesan to make sure it had flavor. I kept tasting until I liked it. But check this one out! Yum! And Asher loved it! :)

I took this one directly so click here to get the play by play with pictures.

broccoli shells n' cheese

$6.05 recipe / $1.01 serving

I got a request from Nelson (a BB reader) last week to make some homemade mac n' cheese and what a fantastic idea it was. I really need some mac n' cheese in my life right about now.

Of course, there is the issue of guilt surrounding eating large quantities of cheese so I added some good ol' broccoli to rationalize it all. ha. right. If you don't want broccoli, just leave it out, make everything else as directed and you'll have a good classic mac n' cheese.

Making a cheese sauce can be a little bit intimidating at first but give it a shot. Once you get the hang of it, it's super easy. The thickening action of the roux is kinda like magic, very mysterious but you gotta learn to trust it. It will thicken.

I like to use medium to sharp cheddar for my mac and cheese because I feel like cheese sauce needs that extra punch of flavor. I also ended up adding a little parmesan (another strong cheese) because after tasting the sauce I wanted it evencheesier! I despise a bland macaroni and cheese.

Then there is the hot sauce. I add just a little to add flavor but not really any heat. The hot sauce is completely optional. Many people add dry mustard which has a similar effect on the flavor. It just gives it a little zing. In the end, the cheese sauce is all about tasting and adjusting. And really, who's complaining about repeatedly tasting cheese sauce? No one.





Total Recipe cost: $6.05
Servings Per Recipe: 6
Cost per serving: $1.01
Prep time: 10 min. Cook time: 30 min. Total: 40 min.

INGREDIENTS		COST
8 oz.	pasta	$0.55
1 lg. crown	broccoli	$1.69
1/2 med	onion	$0.18
3 Tbsp	butter	$0.12
3 Tbsp	all-purpose flour	$0.03
2.5 cups	milk	$0.65
8 oz. (2 cups)	sharp cheddar, shredded	$2.49
1/4 cup	grated parmesan	$0.24
1 tsp	hot sauce (optional)	$0.05
to taste	salt and pepper	$0.05
TOTAL		$6.05

STEP 1: Get a large pot of salted water on to boil. Rinse the broccoli well and cut it into small florets.

STEP 2: The pasta and broccoli will be cooked in the same pot to save on dishes and time. When the water comes to a full boil, add the pasta. Set a timer for 8 minutes then add the broccoli. Cook the pasta and broccoli for two minutes more and then pour everything into a colander to drain. Set them aside until ready to add to the cheese sauce.

STEP 3: While the pasta and broccoli are doing their thing, you can begin the cheese sauce. Finely dice the onion and cook with butter over medium heat until softened (about 2-3 minutes).

STEP 4: Add the flour to the butter and onion. The flour and butter will form a paste like mixture (roux). Using a whisk, stir and cook the roux for 1-2 minutes more taking care not to let it scorch. This slightly cooks the flour preventing the cheese sauce from having an overly flour or paste like flavor.

STEP 5: Add the milk and whisk well to dissolve all of the flour clumps. Add freshly cracked black pepper at this point. Bring the mixture up to a simmer (you may need to raise the heat just slightly). When the sauce reaches a simmer, it will begin to thicken. When it is thick enough to coat the back of a spoon, it's time to add the cheese.

STEP 6: Turn the burner off and whisk in the shredded cheese (and parmesan if using) until it is fully melted in. Give the cheese sauce a taste and add salt, pepper and hot sauce to taste.

STEP 7: Once you have the cheese sauce seasoned to your liking, stir in the cooked and drained pasta and broccoli. Serve hot and gooey!

Have fun all :)

Snow Day Pasta

Ok so here we are at home and the roads are covered with ice. I am trying to get creative with the food I have at home so I made this sausage pasta. It was pretty good. Here is what I came up with.

4 sausage links (these were sundried tomato ones)
olive oil
1/2 box angel hair pasta
red pepper flakes
salt
pepper
basil
Parmesan cheese
small bottle of white wine

So I started by cooking the angel hair pasta. In a separate pan I started with the sausage links and some olive oil. I waited until they were warm then added the pasta, salt and pepper, red pepper flakes, and basil to taste. Then added about 1/2 cup of parmesan cheese and a little over half a small bottle of white wine. Cook until the wine reduces and mix thoroughly.

We enjoyed it:) Serve with italian bread. Happy cooking! :)

PS- also found this website today- http://www.supercook.com/ You can enter the ingredients you have at home and it will give you recipes you can make! Awesome!

Chicken Pasta

Alright, so it has been so long since I have put one up. Its hard with work and everything- shame on me. So here it is. Nothing mind blowing or anything but something I enjoy making- usually by just throwing things in a pan!

Ingredients:
1 pound boneless/skinless chicken breast
1 Green pepper
1 small onion
1 can of sauce (your choice)
salt
pepper
basil
Red pepper flakes
Parmesan cheese
1 box Bowtie pasta

Alright- so start with cooking your green pepper and onion in a skillet. I like to add some salt and pepper to them- if you feel like they are going to burn add a little olive oil (but I have found that I don't need anything).

Also start cooking your bowtie pasta.

Cut up chicken into cubes-salt and pepper the chicken and add to peppers and onions.

Wait until the chicken is cooked all the way through then add the sauce. (Depending on what sauce you choose you may want to add more or less seasoning).

I like a good amount of red pepper flakes- maybe 2 tablespoons (or more if I am in a spicy mood). Then about 1 tablespoon of basil (I use the crushed not fresh but I am positive that fresh would be wonderful if you have it).
Then about 1/2 cup of Parmesan cheese.
Taste and add more as your heart desires.
Mix in the cooked pasta and let simmer for a few minutes.

Good stuff :). I love this- a little spicy but yummy!

Enjoy!

Chicken Lasagna

I was told this one by my sister in law. I really enjoyed it! I made a couple edits. Per my mother in law I learned that there are pre- cooked lasagna noodles out there! I would recommend using those! I also cooked the chicken with a little bit of basil and chicken stock (thanks Em!) so it wouldn't burn. I add lots of cheese to the top to make it nice and crispy!

1 pkg. lasagna noodles
1/2 cup butter or margarine
1/2 cup plain flour
1 tsp salt
1/2 tsp pepper
1 tsp basil
4 cups chicken broth
4 cups shredded chicken
1 (24oz) cottage cheese
1 large egg
12 oz. Mozzarella cheese
1 cup parmesan cheese

Cook pasta and set aside. Melt butter in saucepan. Stir in flour, salt, pepper, and basil. Cook 1-2 minutes, stirring constantly. Add broth and stil with a whisk until smooth. Bring to a boil, reduce heat, and simmer 5-8 minutes until bubbly. Stir in chicken and remove from heat. In separate bowl mix cottage cheese, egg, 8 oz of mozzarella, and 3/4 cup of parmesan. Use a 9X13 pan and layer part of chicken mixture, pasta, and then cheese mixture. Repeat until all ingredients are used, ending with chicken mixture. Top with remaining mozzarella and parmesan and bake for 1 hour at 350.