My take on Macaroni and cheese, bacon style!

A few food items are always in my fridge, cheese, eggs and bacon.

A friend posted a recipe she tried last week on Facebook and I tinkered with it a little and came up with this new recipe.
I made it for The Boy and Himself and they deemed it good for a repeat.
If you can’t find the cheese I used you can substitute with cream cheese, garlic and parsley.

ETA: rinsing the pasta under cold water will stop the cooking process and also avoid melting the cheese too soon.
Also letting the meat cool off a little helps in this process.

Creamy, bacon bake.

1 box pasta (elbows, bow-ties or rotini)
Boursin cheese (not the low-fat kind)

boursib
1 cup grated cheese, I use half parmesan and mozzerella
4 slices of bacon
8 ounces of chicken
1/2 cup heavy cream

Cook pasta to almost fully cooked, drain and set aside
Cook bacon until crisp, crumble and set aside
Sautee cut up chicken in bacon grease (or in 1 tbs butter, but trust me cooking it in the bacon fat enhances the flavor)
Drain fat from chicken and mix macaroni with bacon, chicken, cream and the cheeses.
Preheat the oven at 350
Coat an ovenproof dish with butter.
Bake for 20-30 minutes until all the cheese is melted.
Halfway stir the pasta so that the cheese coats all over (it stays creamier that way)
If you have a broiler give the dish a quick broil to get a crunchy crust.

Enjoy!

food

 

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Shrimp Scampi, easy and healthier

A past post but worth sharing, fast and easy.

I only figured this dish out 3 weeks ago when I was stuck for a meal.
It’s so simple and fast yet very tasty.

You need for 4 people:
3 to 4 tablespoons of unsalted butter
Garlic We like a lot of it, but 3 cloves is a good start.
1/2 cup white wine
Raw shrimp, I use 4 ounces per person. You can use any shrimp but the medium size is nice as it doesn’t get lost in the noodles.
Juice of half a lemon
Zest of a lemon, I got one of these neat grater thingies that also grates cheese.
Parsley Enough to make it look pretty, you can use dried or fresh. A tablespoon is a good measure.
Salt and pepper to taste

We eat the scampi with Dreamfields angel hair pasta, it’s lower on the Glycemic Index but doesn’t taste like cardboard. You can use whole wheat or your own preferred pasta.
If you are watching your carbohydrate intake you can use Shiritaki noodles too.

Melt the butter in a large pan together with the garlic, do not let the butter brown so use lower heat.
Add the wine and let it evaporate a bit.
Add the shrimp, depending on the size of the shrimp cook any time from 3 to 5 minutes until pink.(medium to large)
Add the lemon and the zest.
Sprinkle with parsley and season with salt and pepper to taste.

If you are serving this with pasta follow the directions on the package.
I always start cooking the pasta when I assemble my items for the Scampi.

Should you not want noodles I suggest to add raw spinach. Fold it in at the same time as the shrimp and allow it to wilt.

We always have Parmesan cheese and fresh pepper as a topper.

Chicken Alfredo

Sometimes the best laid plans don’t work out.
I work a long day on Monday and always fix something easy for the boys.
TallOne wanted pasta with Alfredo Sauce.
I was SURE we had canned sauce in the pantry only to find out when I got home we had none.
With no back-up plan for dinner that night I needed to figure out how to make Alfredo from scratch.
Turns out it’s pretty easy and very very good!
Most of the staples are in my fridge so after a little research I whipped up dinner pretty fast.
Theirs was served over spinach noodles, I had mine with arugula.

Easy Alfredo
2 chicken breast, cut in strips and pan sauteed seasoned with salt, pepper and garlic powder.
(keep warm while you make the sauce)

Sauce:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley

Melt butter in a medium saucepan over medium low heat.
Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through.
Stir in parsley and add to chicken.

An easy garden.

My local hardware store was selling wooden boxes with herbs and vegetables planted in them.
But they were pricey and at $40 not going home with me.
The idea was genius though,tomatoes, basil,jalapeno peppers and oregano.

In the place where clutter resides garage I had a rubbermaid tote that was lacking a lid.
I filled it with soil and planted cherry tomatoes, basil, parsley, oregano and a mystery chili pepper.
Watered it and at first it wasn’t giving me a lot of produce but this last week the oregano has gone rogue and the cherry tomatoes are ripening at an alarming speed.

So far we’ve had a salad with the tomatoes and I made pistachio pesto.
This garden does need mostly sun, I estimate it has sun for at least 6 hours.
What I did not do, and must soon, is drill a hole or two in the bottom for drainage.
Himself hasn’t told me where he hides the power tools in the garage.
He says we have one but is probably unable to find it among the boxes that need saving.

Pistachio Pesto
Traditionally pesto is made with pine nuts. About a year ago I developed a terrible taste every time I ate something.
Everything tasted bitter.
Going over the food for the last days I googled some of my foods and finally did a search for “pine nuts bitter taste” and top of the search revealed 2 pages of links and the culprit being pine nuts indeed.
Apparently the pine-nuts I bought were from China and not really pine-nuts as we know them.

http://chowhound.chow.com/topics/614646

Since then I’ve been making pesto with nuts such as walnuts and pistachio’s.
I find the latter to work the best for flavor.

Here is the recipe, enjoy!

20 pistachio’s (it’s easier if they are shelled obviously)
2/3 cup good olive oil
2-3 cloves garlic
8-10 big basil leaves, or in my case 15 small
parmesan cheese (optional if you are dairy free)

Pistachios and half of the olive oil in the food processor until pistachio’s are almost ground (I’ve got one of those $10 small ones that work pretty good)
Add basil,garlic, salt and pepper to taste and rest of the olive oil. Mix until smooth.
If you want a thinner pesto drizzle some more olive oil in the food processor and mix well.
I either use this for pasta or with fish.
We had grilled salmon and it was pretty tasty!

Enjoy!

Shrimp Scampi made easy.

I only figured this dish out 3 weeks ago when I was stuck for a meal.
It’s so simple and fast yet very tasty.

You need for 4 people:
3 to 4 tablespoons of unsalted butter
Garlic We like a lot of it, but 3 cloves is a good start.
1/2 cup white wine
Raw shrimp, I use 4 ounces per person. You can use any shrimp but the medium size is nice as it doesn’t get lost in the noodles.
Juice of half a lemon
Zest of a lemon I got one of these neat grater thingies that also grates cheese.
Parsley Enough to make it look pretty, you can use dried or fresh. A tablespoon is a good measure.
Salt and pepper to taste

We eat the scampi with Dreamfields angel hair pasta, it’s lower on the Glycemic Index but doesn’t taste like cardboard. You can use whole wheat or your own preferred pasta.
If you are watching your carbohydrate intake you can use Shiritaki noodles too.

Melt the butter in a large pan together with the garlic, do not let the butter brown so use lower heat.
Add the wine and let it evaporate a bit.
Add the shrimp, depending on the size of the shrimp cook any time from 3 to 5 minutes until pink.(medium to large)
Add the lemon and the zest.
Sprinkle with parsley and season with salt and pepper to taste.

If you are serving this with pasta follow the directions on the package.
I always start cooking the pasta when I assemble my items for the Scampi.

Should you not want noodles I suggest to add raw spinach. Fold it in at the same time as the shrimp and allow it to wilt.

We always have Parmesan cheese and fresh pepper as a topper.

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