Creamy Garlic Bacon Fettuccine
1 stick of butter
1 1/2 cups heavy cream
1/4 cup garlic powder
3/4 cup parmesan cheese
1/2 cup Romano cheese
1/2 teaspoon nutmeg
1 tablespoon black pepper
16-ounce box of dry fettuccine noodles
7 slices of center-cut bacon
1/2 sweet onion, diced
Preheat oven to 400°F. Line a sheet pan with parchment paper (foil also works). Place 7 strips of bacon on the parchment on the left side of the pan, and add diced onions to the right side of the pan. Place in the oven and cook for about 15-20 minutes. (Make sure to watch your onions and stir as needed. If the bacon completes cooking first, remove it from pan with tongs and drain it on a paper towel while the onions finish up. The onions should be lightly brown to optimize sweetness.) Cook both until done, then drain them on a paper towel when complete. When cool enough to handle, tear the bacon into pieces. Set it aside. Cook pasta in accordance with package directions. Drain the pasta when al dente. In a metal saucepan, begin melting the butter over medium-low heat. After the butter has melted, add in the heavy cream. Allow the mixture to come together in a soft bubbling boil. Add in the cheeses. Stir until everything is melted and combined. Add in the pepper, garlic, and nutmeg. Keep it on medium-low heat. The sauce will thicken. Continue to cook until the pasta is complete. Pour the cream sauce over the cooked and drained pasta. Combine. Add in the onions and bacon. Stir. Taste and add salt as needed. Bacon is naturally salty, so the amount of salt you need is a personal choice. Reserving it for the end is best. Let the pasta rest for 5 minutes. (Serves 8)
Peach Crumb Bars
Crust and Topping:
1 cup granulated sugar
1 teaspoon baking powder
3 cups all purpose flour
1/2 teaspoon salt
1 cup cold unsalted butter cut into cubes
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/4 cup sliced almonds (optional)
Filling:
5 cups sliced peeled peaches approx 6-7 peaches, sliced thin
1/2 cup granulated sugar
4 teaspoons cornstarch
juice of 1 small lemon
Preheat oven to 350°F. Line a 9x13 pan with foil or parchment, and spray with non-stick spray. Using a hand mixer or stand mixer fitted with the paddle attachment, combine granulated sugar, baking powder, flour, and salt. Add butter, egg, vanilla, and almond extract. Beat on low speed until the butter is evenly distributed in small pieces and the mixture is crumbly. Dump a little more than half of the mixture into the bottom of the prepared pan. Use your hand or the bottom of a measuring cup to evenly press the dough into the pan. Stir sliced almonds into the reserved mixture (for topping)and set aside. To make the filling, gently stir together until combined, peaches, sugar, cornstarch, and lemon juice. Spread the peaches evenly over the crust, then crumble the reserved dough over the top of the peaches.Bake for approximately 40-50 minutes, or until the top is light golden brown and the peach juices are bubbling. Transfer pan to a rack to cool before cutting into squares. I like to store these in the fridge. They can also be frozen.
How to peel a peach:
Drop the peaches into a pot of boiling water for about 15-20 seconds. Remove with a slotted spoon and place into a large bowl of ice water. Once the peaches have cooled (this happens quickly), you should be able to peel the skin right off using your fingers.
Egg Roll In A Bowl
1 tablespoon sesame oil
1/2 pound ground pork
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
6 cups shredded cabbage (about 1 small head)
2 large carrots, shredded (about 2 cups)
4 ounces rice noodles
3 green onions, thinly sliced
Additional soy sauce, optional
In a large skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook 4-6 minutes longer or until vegetables are tender, stirring occasionally. Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.
Corn Potato Bacon Chowder
2 large carrots, chopped
1 large onion, chopped
4 potatoes, chopped
2 (16 oz ) cans of corn, drained (or one 10-12oz. bag of frozen corn)
2 (16 oz ) cans of creamed corn
4 cups of water chicken broth
1 lb bacon cooked and crumbled
1/2 teaspoon thyme
1 teaspoon dried parsley
1/2 teaspoon garlic powder
salt & pepper to taste
1 (12 oz) can of evaporated milk
2 tablespoons cornstarch
3 tablespoons of butter, optional
Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker. Add just enough water or chicken stock to cover the ingredients. Cook on high 5 hours or low 7-8 hours until vegetables are softened. Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving. Taste and adjust seasoning with salt and pepper to taste.
Orange Chicken Salad
1 lb. medium pasta
1 lb. cooked chicken, cut into 1 in. pieces
1 1/2 cups red or green grapes, halved
1/2 cucumber, sliced and cubed
6 green onions, sliced
3 naval oranges, peeled and cut into bite sized pieces
1 (6 oz.) can frozen orange juice concentrate, thawed
1/4 cup vegetable oil
1/4 cup white wine vinegar
1 tsp. salt
1/4 tsp. pepper
Lettuce leave, optional
Extra orange slices, optional
Walnut pieces, optional
Cook pasta according to package directions. Rinse with cold water, drain. In a large bowl combine pasta, chicken, grapes, cucumber, green onion and oranges. Set aside. In a separate bowl combine oil, vinegar, salt, and pepper. Pour dressing over pasta mixture and chill in the refrigerator for two to three hours. To serve line a bowl with lettuce leaves and pile on pasta salad. Garnish with walnuts and extra orange slices if desired.
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