Friday, February 27, 2015

Spinach Pasta Salad


INGREDIENTS
1/2 16oz Box Cavatappi Pasta
1 pint of cherry tomatoes
3 slices of cooked bacon
1/2 bunch of fresh spinach
3-4oz crumbled feta cheese
1/4 cup garlic olive oil
1 tsp Italian seasoning
1 pinch of red pepper flakes (optional)
salt and pepper to taste

DIRECTIONS
Start by cooking your pasta until it's just al dente.  
You want it cooked but still with a little bite to it. 
Refrigerate until cool.

While you pasta is chilling', chop your back, spinach and cherry tomatoes.

Once your pasta is cooled, mix in your veggies, bacon and add the tsp of Italian seasoning.

Add in the garlic olive oil (I tend to use more than the recipe calls for), red pepper flakes and salt and pepper to taste.

Fold in your feta cheese gently.

You can serve immediately or you can pop it back in the fridge until you're ready to eat!

ENJOY!
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Sunday, February 15, 2015

Rosemary Pork Chops

Ingredients
½ cup plus 2 tablespoons olive oil
1/3 cup red wine vinegar
4 rosemary sprigs, plus 1 tablespoon minced fresh rosemary
1 tablespoon packed light brown sugar
3 garlic cloves
Four ½-inch-thick boneless pork chops
Salt and freshly ground black pepper
All-purpose flour, for dredging

Preparation
1. Combine ½ cup of the olive oil, the vinegar, rosemary sprigs, garlic, and brown sugar in a large zip-top bag. Add the pork chops to the marinade and seal. Massage the chops in the bag to coat them well. Refrigerate for at least 2 hours to marinate.

2. Remove the pork chops from the marinade and pat them dry. (Discard the marinade.) Let the pork chops come to room temperature for 15 minutes. Season with salt and pepper on both sides, then dredge them in flour.

3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the pork and pan fry until they're cooked through, 4 to 6 minutes per side. Sprinkle the remaining rosemary on top of the chops at the very end for more flavor.





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Sunday, February 1, 2015

Creamy Smoked Mac 'n' Cheese

Ingredients:

5 tablespoons of butter
3 garlic cloves
1 cup panko breadcrumbs
¼ cup parmesan cheese, grated
1 tablespoon fresh parsley, chopped
1 pound spiral pasta
¼ cup all-purpose flour
1 1/2 cups milk
1 cup heavy (whipping) cream
1 tablespoon garlic powder
1 pound smoked cheddar or gouda cheese, grated
Salt and freshly ground black pepper

Preparation

1. Melt 1 tablespoon of the butter in a skillet over low heat. Add the garlic and cook until it becomes fragrant, about 1 minute. Add the panko and toast until golden brown. Pour the breadcrumb mixture into a bowl, add the parmesan and parsley, and stir to combine.

2. In a large pot of boiling salted water, cook the pasta al dente.

3. Meanwhile, melt the remaining 4 tablespoons butter in a large saucepan over medium-low heat. Add the flour and whisk until it starts to foam, about 2 minutes. Slowly add the milk, heavy cream, and garlic powder, whisking constantly. Keep whisking until the sauce thickens, taking care not to let it boil. Add the cheese in small batches, whisking after each until the cheese is melted. Season with salt and pepper to taste.

4. Drain the cooked pasta. Toss the pasta and cheese sauce together and stir to mix well. Serve in bowls and top with toasted breadcrumbs.


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