Well, Dots candy actually. The store was fresh out of cherry sours and I wanted to try something new on top anyway.
They’re Vanilla Vanilla and Cookies & Cream, using Magnolia’s Buttercream recipe, with Dots candies (and orange sprinkles) on top of the vanillas.
(sorry about the bleh pictures-twas brillig and um…it was dark when I finished)
Today, I was told the orange ones kind of looked like boobs.
(putting on my cardigan, pearls, and rubber gloves to make a suburban domestic announcement)
My neighborhood’s homeowners association is holding their community garage sale May 9 &10 (Friday and Saturday)-this part is of no concern to you. However, we are partnering with Share Our Strength’s Great American Bake Sale (gabs.strength.org) to help end childhood hunger in America. That part is what I want you to think about. If you’re in the DFW, TX area, we’d absolutely love for you to come out and get some delicious baked goods for a good cause. If you’re not in the area or aren’t able to come, please visit our website (join.strength.org/goto/HeritageGlen) and at least consider giving-even 50 cents helps.
Pasta Carbonara
-1 lb linguine or spaghetti
-6 strips of bacon, diced
-4 egg yolks
-1 c freshly grated Parmesan
-1/2 tsp kosher salt
-1/4 tsp black pepper
1. Cook the pasta according to package directions. Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings.
2. In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 Tbs of the drippings. Working quickly, add the drained pasta and Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley and bacon. Garnish with a little more black pepper and shredded Parmesan.
*The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly and anyone with a compromised immune system to avoid eating this dish.
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Okay, I have to admit it-I took a shortcut to the shortcut. Last time I cooked the bacon in the microwave and crumbled it in my hand instead of dicing and frying. It took so much less time and was so much easier. To substitute for the drippings, I added a little olive oil.
Have you noticed I have a problem with pasta? Well I do. I make WAY too much of it, which might explain my rather large ass. J and I are both trying to lose weight, though, so I promise there will be less in the way of pasta for a while. I made this as a suprise to J, who, upon learning I was making it jumped in the air and said “Yessssss!”. He forgot that I was making it, so the day I was to make it, when reminded, he again said “Yessss!” and I don’t know if he jumped because I was talking on the phone, but I’m pretty sure he did. I added the Parmesan garnish. Also, I cook it for 30 seconds in the microwave at the end of the recipe to freak me out less about food-borne AIDS. Delish (the food not the AIDS)!
Linguine with Turkey Sausage and Peppers (adapted from what I think was a Martha Stewart recipe)
-1 lb linguine
-1 lb turkey sausage, casings removed
-6 garlic cloves, thinly sliced
-4 red bell peppers, thinly sliced
-4 Tbs butter
-kosher salt and pepper for seasoning
1. Cook linguine. Drain, reserving 1.5 c of the pasta water; return pasta to pot.
2. Meanwhile, cook sausage and 2 Tbs water in a large covered nonstick skillet over medium 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, about 7 minutes.
3. Add garlic, belle peppers, and 1/4 c reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 c pasta water and butter; swirl to combine.
4. Transfer to pasta pot. Season with salt and pepper, serve.
Makes 6 servings.
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This is delicious and easy and quick and wonderful in so many ways. J loved it as well. It reminds me of a sausage/kale pasta dish I make with a cream base…minus the cream which is better for my waist and mind! Leftovers made the whole office smell good.
Cheater’s Chicken Pot Pie
-1 can cream of chicken soup (reduced fat or sodium if you can find it)
-1 1/4 c. Bisquick or equivalent biscuit/baking mix
-1 c. chopped leftover chicken or turkey (I grill a breast or two on the George Foreman for this-I never have leftover chicken)
-1/2 c. milk
-1 egg
-1 small bag frozen vegetables
-salt and pepper
1. Preheat oven to 400 F. Combine soup, chicken or turkey and vegetables in a 9″ pie plate. Add pepper and a little bit of salt to taste. Stir together remaining ingredients in a medium bowl and pour over the top of the chicken mixture.
2. Bake for 30 minutes or until lightly golden on top and heated through.
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I love this. So easy and pretty darn tasty. Good, quick, although not gourmet, comfort food.
Blackened Catfish
-nonstick cooking spray
-2 Tbs yellow cornmeal
-2 Tbs paprika
-1 tsp dried thyme
-1/2 tsp cayenne pepper
-kosher salt and ground pepper
-4 catfish fillets (1.5 lbs total)
1. Heat broiler; coat the rack of a broiler pan with cooking spray. In a shallow bowl, stir together cornmeal, paprika, thyme, cayenne pepper, 1 tsp of the kosher salt, and 1/2 tsp of the ground pepper.
2. Dredge fillets in cornmeal mixture, turning to coat. Shake off excess, and place on the prepared broiler rack; broil until opaque throughout and blacked on the outside, 10-12 minutes. Serve immediately.
Makes 4 servings.
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Just thinking about this makes me drool. It is SO good. It’s crunch and just a little bit spicy, and you can have some sort of remoulade or tartar sauce on the side if you like but it needs nothing. Make this, and you’ll hear a choir of hungry angels sing when you open your oven. Seriously.
Tasty 2-Step Pork Chops
-4 boneless pork chops
-1 can cream of mushroom or cream of celery soup (any variation is good)
-1/2 c water
1. Brown pork chops in a skillet.
2. Add soup and water. Cover and simmer until done.
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Yeah-that’s getting kicked out of my recipe box. It tastes lovely (especially with cream of mushroom with roasted garlic soup), but…I think I can remember it and I need room in there for more involved things.
Vegetable Curry (adapted from a recipe in Family Circle’s Healthy Family Dinners)
-2 Tbs vegetable oil
-1 large onion, sliced
-1 head cauliflower (6+cups)
-4 tsp curry powder
-1 tsp kosher salt
-1 tsp ground ginger
-1 tsp sugar
-1/8 tsp cayenne pepper
-1 can (14 oz) vegetable broth
-2 Tbs cornstarch
-1 can (19 oz) chickpeas/garbanzo beans, rinsed and drained
-1 can (14.5 oz) diced tomatoes, no salt added if you can get them
-1 bag (6 oz) fresh baby spinach
-1 c shelled pistachios, gone over with a rolling pin once or roughly chopped
1. In a large stockpot, heat oil over medium-high heat. Add onion and saute about 7 to 8 minutes, stirring often, or until lightly browned.
2. Add cauliflower; cook about 12 minutes, stirring occasionally, until softened and lightly browned. Add curry powder, salt, ginger, sugar and cayenne, and cook, stirring, for 1 minute.
3. Place 1/4 cup of the vegetable broth in a small measuring cup and wisk in the cornstarch. Set aside.
4. Stir remaining broth, chickpeas and tomatoes into pot; bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 12 minutes, stirring occasionally, or until vegetables are tender.
5. Stir in reserved cornstarch mixture and the spinach. Stir until spinach is wilted and mixture has thickened. Add pistachios. Serve warm.
Makes 6 servings.
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I would have taken a picture of this (as I know this blog is sadly lacking-I’ll have more starting next week-my camera’s working again!!!), but then I know for sure noone would have eaten it-not the prettiest. It tasted delicious-extremely spicy (J didn’t like the spice, so I teased him about his Mexican-ness), which I love. I probably won’t make it again though, since J really didn’t like it and as much as it makes, it doesn’t really make sense to make it just for me. I don’t often cook with cauliflower, but this reminded me that I need to start.
Side note: I’ve gotten my compost bin up and running so I don’t feel so guilty about my trash when I cook with fresh vegetables, as all the unused bits go into it. Yay!
Savory Pot Roast
-2 Tbs. vegetable oil
-3 1/2-4 lb. beef round or chuck pot roast (I go with whatever I can find a deal on)
-1 can (10 3/4 oz) Cream of Mushroom soup
- 1 pouch dry onion soup mix
-1 c. water
-6 medium potatoes, quartered (about 5 1/2 c.)
-6 carrots, cut into 2″ pieces
-3 cloves garlic, smashed
-1 bay leaf
1. In a dutch oven or stockpot, heat oil. Brown roast on all sides and spoon off excess grease.
2. Stir in mushroom soup, onion soup mix and the water. Reduce heat to low. Cover, cook 2 hours. Add vegetables, garlic and bay leaf. Cover; cook 45 minutes or until roast and vegetables are fork-tender.
3.Remove bay leaf. Serve warm. (Optional: Make a gravy! Stir together 2 Tbs. of all-purpose flour and 1/4 c. water until smooth. Remove roast and vegetables from the pan. Gradually stir flour mixture into the soup mixture. Cook until mixture boils and thickens, stirring constantly.)
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The way my mom makes it is without gravy, in an almost stew/soup like broth, so I skip the gravy. I made it once, though, and it was pretty tasty. She also adds in 1 yellow onion, cut into wedges. I forgot the onion-oops! For two people, this makes enough for dinner for 2 nights and lunch 1 day. The day that I brought this to work as lunch, a (19 year old)girl I work with said “You know how to make that?!”…please, people-teach your daughters how to cook. And your sons for that matter.
