Bacon Parmesan Penne

I know what you are thinking:

I somehow managed to combine three of my all time favorite things in to one dish...

Now all it needs is some leeks and then it would be perfect...

Oh boy... That would be awesome. I am definitely doing that next time.

Okay anyway, Bacon Parmesan Penne. This is a delicious recipe that I borrowed from The Pioneer Woman's website. Except I tweaked it a bit... you know, for the sake of the art, man.

Well anyway, I am pretty sure I stumbled on to something amazing. And I am pretty sure you will agree.

Here goes:

Bacon Parmesan Penne

1 lb bacon, fry it up, chop it up, set it aside
crushed red pepper flakes
1 lb penne
1 tsp minced garlic
1/2 block cream cheese, (4 oz)
1 cup heavy cream
1/2 cup parmesan (the kind in a can)
4 eggs
freshly ground white pepper (or black if you just don't have it)
1 small carton grape tomatoes (maybe it's a lb? I don't know!)
olive oil

Ok so you have your fried and chopped bacon draining on a paper towel. Sprinkle the bacon with some red pepper flakes... NOT TOO MUCH! Literally a pinch or less.

Bring a large pot of salted water to a boil and cook your pasta according to the directions on the package.

Line a cookie sheet with foil. Drizzle it with olive oil and spread it around (or spray the sheet with cooking spray) and dump your tomatoes onto it. Pop in the oven to broil for about 5-10 minutes, or until they get nice and roasted and pop open. Yum! If you are in a hurry or using the oven for something else, you can dump them into a microwave safe baking dish (greased, of course) and pop them in the microwave on high for about 3-4 minutes. When they pop open, they are done. Set these aside... Maybe next to your bacon? They can hang out together.

Meanwhile, put your garlic into another large pot with a tad bit of olive oil and cook over medium heat until fragrant. Then add the cream cheese and the cream and cook, stirring frequently, until the cream cheese is melted. Then add the Parmesan and white pepper. Stir until it makes a creamy sauce. Remove from heat.

Beat your eggs in a small bowl (I used a 2 cup measuring cup). Add a large spoonful of the hot sauce mixture and mix well. The point of this is to raise the temperature of the eggs without cooking them, that way when they hit the hot sauce mixture they won't turn in to egg drop soup. Because in this recipe, that would be yucky.

Okay so keep adding spoonfuls of the sauce until you can feel the side of the cup or bowl and it isn't super cold. I probably added a total of 3/4 cup. Now carefully whisk this in to your sauce.

Now dump in your cooked drained pasta, your bacon, and your roasted tomatoes and toss... Gently!! You don't want to end up with pasta all over your cook top!

Sprinkle with plenty of Parmesan cheese. We used fresh grated (not the can.. the real stuff!) But the can stuff works great too.



Wasn't that an easy and impressive dinner?

Oh and did I mention that it makes enough to serve an army? Yeah... it's definitely not just a two person recipe. In fact, if you are just cooking for two, I recommend dividing the entire recipe in half.

It does make terrific leftovers though. I even mixed in a squirt of Tuscan Italian salad dressing to mine today to "change" the flavor a bit. I bet a spoonful of pesto would make a nice change as well. Or you can just enjoy it for the honest deliciousness of the original... It's just that good!

:) Happy eating!

A Pasta Dish... in the MICROWAVE!!!

Yes, you read correctly! A pasta meal that you can prepare in the microwave!!

Start to finish this will take you barely 20 minutes... And it is SO worth the time!

Also, like most of my recipes, this is one of those completely customizable recipes. I really prefer recipes that are more or less a palette for creativity: everyone has different tastes, diets, food styles, whatever you want to say... It is fantastic to be able to add your personality to a meal!

So anyway, you probably want to know what exactly it is that I have made in the microwave... It is a pasta dish with tomatoes, basil, and lots of other delicious stuff. I cooked some chicken breasts (cut into 3 inch strips, or if you are like me and like to buy the frozen bags of chicken breasts already cut into tenders, use that) in a skillet on top of the stove to go on top of the pasta. I marinated the chicken in wine, italian dressing, and a splash of lemon juice. Then I dumped the chicken and the marinade in the skillet with a few drizzles of olive oil and cooked until nice and goldeny brown and cooked all the way through.

While I was cooking the chicken, I dumped a container of grape tomatoes into a casserole dish that has a cover for it (trust me, you need a cover to keep it from splattering everywhere), and added two baby spoon scoops (ummm maybe 1-2 tsp?) of minced garlic, and microwaved for 4 minutes, stirring halfway through...


(before microwaving)


(after they have popped open)

Once all the tomatoes have "popped" open, you are ready to smoosh them with a mashed potatoes masher, and then add 2-3 cups of uncooked pasta, like rotini, shells, penne, or bowties, 2 cups of chicken broth, and 1 cup of wine.


(I used rotini)

A good rule of thumb is to add the same amount of broth that you added of pasta. I had a weird amount of pasta (since I usually make mine fresh and rarely use dried), so I just measured out my pasta, dumped it in, then measured out the broth to the same amount, and poured it on top. Add freshly ground sea salt and pepper on top, then cover and microwave for 10 minutes. Stir well, then microwave for 5 more minutes.



Stir in 1/4 c grated parmesan cheese (the kind in a can), and 1/4 c shredded parmesan cheese (if you don't have it, just leave it out), and a bunch of chopped basil leaves. Top with chicken, garnish with basil and freshly shredded parmesan and serve.



Okay so I am sure you are thinking "wow this is so simple"... Yes, it is! But you can easily dress it up to go with any meal theme or ingredients that you have...

Some ingredients you could add:
Crisp crumbled bacon
Olives
Capers
Roasted red pepper
Sun dried tomatoes
Artichoke hearts
Leeks (you knew that one was coming!)

I am sure there are many more ideas: surprise me with a few!!!!

Pasta with Butternut Squash Wine Sauce

If you have read my blog at all, you have probably noticed something very important about me:

I LOVE leeks. And I love finding random dishes to include leeks in.. Oh and I love wine... and vegetables...

Ok so basically, since Donovan is gone, I can eat whatever the heck I want that he wouldn't normally be game for, and if it is a bust I don't have to worry about him thinking his wife has "lost her touch"...

But guess what? Leeks + butternut squash + wine + pasta = AMAZING!

So here is what you do...

At least 2 hours before you want to serve dinner, preheat your oven to 350 degrees and scrub down a butternut squash. Then slice it in half long ways and place in a baking dish cut side down and fill the dish with about a half inch of water. Bake for about an hour or until super tender. Let cool and when cool enough to handle scoop out the goop and seeds, and then scoop the flesh out of the shells into a bowl and set aside for later. Below is a picture of what the squash looks like when it is nice and tender.... See that spoon on the left? It didn't take any effort to slide into the squash.. If your squash is still a little crisp or tough (don't know how else to describe it), pop it back in the oven for 15-20 minutes.



Now prep your veggies... I chopped a yellow onion very finely, and halved two leeks and then cut into thin half moon ribbons.

Next melt 1/4 c butter in a large skillet and add the leeks and onion. If you want to add some minced garlic, add it when your leeks and onions are getting tender and translucent to avoid burning.



When your veggies are tender and translucent add a splash or two of wine. Okay then add a couple more splashes... Don't be stingy... I think I used about 1/2 c wine or something...

Okay so let the wine mix in with the veggies and butter. Add the reserved butternut squash and mix into the leek and wine mixture.



Add a couple splashes of heavy cream (about 1/4 c or so) and stir until super creamy. I added a couple good dashes of sage and some fresh ground pepper and sea salt. Cook until heated through.



You can mix this sauce in with some cooked angel hair, fettucine, penne, or any pasta that you like, then top with cheese and bake for 15-20 minutes, or serve on pasta as is.

Landon ate this like it was the only thing he has eaten in days! It was gone in seconds!



I made it just like the above recipe and served it with some pan grilled chicken breast alongside it. I garnished it with a couple fresh basil leaves and some freshly grated parmesan cheese.

This is a very delicious, easy meal for the whole family, and can easily be changed to suit anyone's taste buds...

A couple ideas:

Throw a handful or two of fresh spinach in with the leeks and onions
Roast a bunch of grape tomatoes in the oven while baking your squash: only roast them until they "pop", checking often so they don't burn, and shaking the pan occasionally to ensure evening roasting and that they don't burn and stick to the pan.It should take about 10-15 minutes, but still check often. Then add these to your sauce in the last step for an extra Italian flair...
Chop a roma tomato up and sprinkle on top
Crumble a few crisp pieces of bacon on top
Use the sauce, some ricotta cheese, and some chopped cooked chicken as a filling for manicotti, shells, or lasagna
Top with sun dried tomatoes and kalamata olives for a Mediterranean feel

Get creative! If you think of any great ideas, add them in a comment!!