Since I’m all about learning new tricks and facing down fears in the kitchen, I taught myself how to roast bell peppers over an open flame this morning. Up until now, I’ve been a purchased-jarred-peppers-kinda-girl when I’ve needed them for a recipe, mainly due to the fact that roasted capsicums resemble pepper-shaped lumps of Kingsford briquettes, and I guess I was intimidated by the idea of charring anything that badly in my own home. Well, I’m here to tell you that it wasn’t at all difficult to do and although it makes a little bit of a mess, I had a great time and the results are delicious. I watched this video and got perfect results. Give it a try, don’t be afraid. It’s fun! : )
I’m in a holiday rush. Maybe you are, too. Maybe you’re even too harried and hassled to read this right now and just want to cut to the chase. You want to know what to make for dinner and you want something snappy. You want to make a dish so delicious that no one at your dinner table will find anything to complain about. You’d maybe like some peace and quiet, too. If you want fast and easy and peace and quiet, then you should make this pasta tonight. Everyone will be so busy feeding their faces that they won’t have anything to say except maybe, “OMG Mom, YUM” or “Goooooooood dinner, Mom” or “MORE PLEASE” and you won’t even care that whoever fed you the compliments just did so with her mouth stuffed full of Alfredo. I’d take a compliment or two over quiet, wouldn’t you?
Here’s the picture-perfect autumn dish: Cavatappi with Roasted Butternut Squash. It’s almost macaroni and cheesy in texture, although the only cheese involved is a smallish amount of good quality Parmesan. I absolutely love this pasta as a dinner party starter, or as a main course with a salad and some good bread, or served alongside roast chicken or pork.
Good luck dodging raindrops this week … see you at Sendiks! : )
So I thought it was funny (not funny like haha) that the second news story on The Today Show this morning – second, of course, to the opening piece on the referee debacle from Monday’s Packer / Seahawk game – was that we are about to be faced with a global bacon shortage. Brace yourself. This summer’s drought is going to have an impact. So bacon lovers, carbonara is a great way to get your fill.
This is one of my go-to recipes and I always, ALWAYS, have all of the ingredients on hand. There was a period last spring where I probably made carbonara every ten days or so. The punks call it ‘eggs and bacon pasta.’ Everyone here loves it, and we fight over the leftovers. It’s rich, easy and filling. Although it’s rather rustic, I would absolutely serve it to company. But don’t even go here if you’re on a diet, because I guarantee you won’t be able to stop eating it, and I don’t want anyone’s carbonara-induced muffin top on my conscience. This dish is an exercise in self control. Enjoy! : )
This no-cook sauce is is possibly the freshest tasting and most frugal recipe I’ve made all summer long. In this version, diced roma tomatoes marinate in their own juices along with good olive oil, fresh garlic, Italian parsley, and a bit of jalapeno for just a little punch. Toss it with a pound of cooked pasta, top it with a little good Parmesan, and serve some warm bread alongside. Yum. Dinner is served!
Let me tell you, the peanut gallery will be chiming in later on this afternoon when they discover what we’re having for dinner tonight. It’ll go something like this: “OMG Mom, whatever we’ve done, we’re sorry! Is it our bath towels? We promise to hang them up next time! We have no idea who left candy wrappers in the familyroom again! I didn’t wear your good shoes out in the mud, I swear! Please Mom! Don’t make us eat tuna and shells, we promise to be good!”
One of my New Year’s resolutions was to cut out cocktails during the week. But because I am the master self-enabler — and also really, really good at justifying just about anything — I make exceptions when it comes to adding cocktail ingredients to food. Case in point: Penne ala Vodka.
I’m pretty sure the recipe gods were against me today. Here’s what happened: I made a new dish this morning called Bowties & Boursin. It totally stunk. Or as my daughter would say, it was an epic fail. An F- on the recipe grading scale. It’s still sitting on my cooktop in a big sticky mess because I don’t really have the heart to throw it out just yet. I might try to doctor it, but it’s definitely not ‘blogworthy’ as written. I don’t even understand how it came to be a recipe that anyone would even publish for someone like me to go out and attempt to make. Good thing I know about this recipe though. This one is awesome. You should absolutely try it.
I’m already seeking out ideas for next Halloween, so I’d love to know: what was the best costume you saw this past weekend? I saw a lot of good ones, but my personal favorites were (in order of creativity): a psychotic ballerina (aka, The Black Swan), a hilarious husband /wife punk rocker duo, and a pair of Angry Birds. I also have to “credit” my friend Liz who dressed in a toga and laurel wreath and walked around all night tossing fake paper money all over the place. Can you guess what she was?
I had the best time at the Mequon store this morning! The girls in the floral department were working like mad to unpack and display all manner of Christmas decorations. At first glance I groaned to myself — Christmas already?! — but the closer I got, the more exciting it all became
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