BLT Carbonara

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BLT CarbonaraI feel like we’ve been crazy busy lately – it’s always something on our schedules one weekend or another. Poor Jon just got to brew beer for the first time in two months last week! Plus, we’d all been sick for pretty much the entire month of January. Stomach bugs? Check. Coughing up lungs? Check. Faucets for noses? Check.

This has been the first week this month where we’ve all felt good, and I’ve been playing catch-up with house chores that kind of got put by the way-side while I was sick myself, or playing nurse maid. Seriously, where does all this laundry come from? I’d swear I live in a house with 5 teenage girls the way these boys go through clothes! Anyways, with all the housework, I wasn’t feeling cooking dinner the other night. But, I wasn’t feeling anything out either. So, I mustered up some energy and went to the kitchen to make this quick pasta. A few ingredients, and a little bit of time – and you’ve got yourself one terrific and satisfying meal.

If you’re worried about using raw eggs in your pasta – hear me out. It’s not really raw eggs, because the eggs cook (more or less) in the pan with the hot pasta. It transforms into a thick and luxurious sauce that can’t be achieved with any substitutions. If you’re that worried about it, let it cook on the heat for a little bit longer than 2 minutes. But, there really isn’t anything to worry about – you don’t think anything about licking brownie batter off the spatula when you’re done baking, do you?

The original recipe just calls for bacon and tomatoes, but I happened to have a half a bag of baby spinach hanging out in the fridge that I needed to use – and thought that a green leafy component would make it a BLT, which is always a fun twist. I served it with simple green salads and focaccia bread.

BLT Carbonara

2 whole eggs
1/3 cup heavy creamy
3/4 cup Parmesan cheese
12 ounces bacon, cut into 1/2-inch pieces
1/2 small onion, chopped
3 Roma tomatoes, chopped
2 cloves garlic, minced
1/3 cup white wine
Fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups baby spinach leaves
16 ounces spaghetti

Whisk together the eggs, cream and Parmesan together in a bowl. In a large non stick pan, fry the bacon until crisp and set aside on a paper-towel lined plate to drain. Remove all but one tablespoon of the bacon grease; add the onion, tomatoes, and garlic and sauté over medium-high heat for 3 minutes. Deglaze the pan with the white wine; stir in the parsley, salt and black pepper.

Meanwhile, prepare the pasta according to the instructions on the box. Reserve 1/2 cup of the pasta water. Drain the pasta and while still warm, add to the onions and tomatoes. Add the baby spinach. Pour cream mixture into the spaghetti, and toss over low heat for one to two minutes using tongs. If it seems a little dry, add a splash of the reserved cooking water from the pasta. Serve in warm bowls, top with bacon and serve with additional Parmesan.

Source: adapted from So Tasty, So Yummy

Vanilla Snow Cream

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Snow Cream

We got an unexpected amount of snow on Wednesday night. We got a dusting last Friday, and that’s pretty much what we were anticipating for this week. Only when we woke up on Thursday morning, there was close to 6 inches blanketing our neighborhood. Which, I know 6-inches isn’t much for many of you guys – who regularly see feet. But, here by ocean we never seem to get amounts worthy of playing in. I don’t know if it’s the warm winds off of the water pushing the storms away, or what – but it’s been a while since I can remember this much. And, more is supposed to be coming this afternoon and evening!snowdayWe had a great day playing in the snow, making snow angels and building a snowman. The boys were little icicles by the time they came inside, so I made a pot of hot cocoa and we all enjoyed it while trying to warm up. Everyone took a nap, we watched a movie, and then went outside for more shenanigans in the snow, and to gather some snow to make snow cream. It’s basically ice cream made from snow, and it’s absolutely delicious. Snow, sweetened condensed milk, and vanilla – that’s it. These ingredients combine to form something so special. And, it’s something the little ones love to help with – gathering the snow, then mixing it.

Now, I know a few of you will be saying “Eeew – she eats filthy snow that’s fallen from the sky? Off the ground? Gross” Which, I suppose if I lived in some concrete jungle in a city, then no – I probably wouldn’t advise making snow cream. But, I’ve eaten countless batches and am still here to tell the tale. No third arm has started sprouting yet! So, I’ve never concern myself with those thoughts. I will say that I’ve heard to not use snow from the first snow of the year. But, I can’t say I’ve adhered to that rule either…

This was the first time I added the seeds from a vanilla bean, in addition to vanilla extract. It really bumped it up to the next level, flavor wise. And, who doesn’t love seeing vanilla bean specks in their dessert? If you’re fortunate enough to have pristine snow on the ground in the morning – do yourself a favor and fill up a bowls worth for dessert that night. Hell, I’ve even been known to make a batch for breakfast!

Stay warm guys, have a great weekend.

Vanilla Snow Cream

10 cups clean snow, or shaved ice
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 vanilla bean, split and scraped (optional)

Pour sweetened condensed milk into a large mixing bowl. Add the vanilla extract and vanilla seeds that have been scraped from the bean. Mix to combine.

Add snow. Using a rubber spatula combine the snow with the vanilla milk. It’s harder than it looks, towards the end it requires a bit of elbow grease.

Serve immediately.

Source: My BFF, Morgan. Thanks for introducing this “come-here” to so many Eastern Shore favorites over the years!

Spicy Whiskey BBQ Sliders

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Whiskey BBQ Sliders

I was reading an article last night, a survey of different dishes being ranked from most favorite – to least, by chefs all across the country. At the top of their list for “foods that are going out of style” was sliders. Which, who orders a slider in a fancy place anyway? I don’t know about you guys, but these tiny bundles of burgers will never go out of style in our house!

The first time I had these was at a book club meeting. The hostess made them for us, and I immediately requested the recipe! Sliders are so much fun, you can put anything on/in them – and besides that, they’re just so darn cute! I’ve made them a couple of times since then, usually for lunch on a weekend. But, they would be just perfect for one of the big games we have coming up!

Don’t be scared off by the pickled jalapenos. These sliders aren’t very spicy, the peppers really add more flavor than anything. It’s a low and slow kind of heat, and we love it. But if you’d like to leave them out, that’s fine. Maybe add a splash of vinegar to the sauce instead, just for a little bit of acidic bite to round out the flavors.

Spicy Whiskey BBQ Sliders

2 pounds ground beef (ground turkey would work be great too)
salt and pepper
4 Tbsp butter
1 large onion, diced
1/2 cup good whiskey
1 cup BBQ sauce
1/4 cup jarred sliced jalapenos
12 whole slider buns, split and toasted (dinner rolls work too!)

Form the meat into 12 (or so) miniature patties and salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.

Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in whiskey (be careful if you’re cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapenos and the barbecue sauce.

Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything is hot and bubbly.

Place the patties on individual buns and be sure to spoon extra sauce (with the jalapenos!) over the top of each one before topping with the other half of the bun.

Source: The Pioneer Woman Cooks

Tomato Soup w/ Grilled Cheese Croutons

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I’m don’t know that there is a more comforting meal in the world than tomato soup and grilled cheese sandwiches. It’s quick and easy, filling, and cheap. I’ve never cared for tomato soup from a can, it’s always so thin and flavorless. So, when I saw Ina’s version in on the cover of a recent Food Network magazine, I couldn’t wait to give it a try. I loved the idea of grilled cheese croutons!

The soup was delicious and filling. I loved the addition of orzo and a little bit of cream. And the saffron, wow – it adds such a depth of flavor. It takes only a few minutes to throw together – in under 30 minutes you have a homemade meal on the table that isn’t condensed crap-ola.

I didn’t have a great selection of cheeses handy when I made these. So, I just kept in old school and used yellow american for the grilled cheese sandwiches, then cut them into cubes for the croutons. Couldn’t be easier, but how good does it look sitting on top of that delicious soup? I have a feeling this is going to be a new staple in our house!

Tomato Soup with Grilled Cheese Croutons

3 Tbsp olive oil
3 cups yellow onions, chopped (2 onions)
1 Tbsp minced garlic (3 cloves)
4 cups chicken stock or vegetable broth
1 (28-oz) can crushed tomatoes
large pinch saffron threwads
kosher salt and black pepper
1/2 cup orzo
1/2 cup heavy cream
basil or parsley, minced (for garnish)

For the croutons:
4 slices country white bread
2 Tbsp butter, softened
4 slices yellow American cheese

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions, and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for an additional minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.

To make the grilled cheese croutons, heat a heavy bottom skillet over medium-high heat. Spread butter over one side of the slices of bread, placing the 2 slices of cheese in between the unbuttered side. Cook in skillet for a few minutes on each side until bread is golden and cheese is melted. Remove to a cutting board and let sit 1 minute before cutting into 1-inch cubes.

Ladle soup into bowls, top with grilled cheese croutons, and garnish with chopped fresh basil or parsley.

Source: Barefoot Contessa Foolproof by Ina Garten