Thursday, September 4, 2008

Recipes

I love to try new recipes mostly because I hate cooking the same thing over and over again. Gage is a good sport, he tries them all and even rates them for me on a scale of 1-5. His way of letting me know which ones to keep and which ones to throw out! So I'm always on the look out for a quick to make, great tasting recipe... I've decided to pass some of them on to who ever actually looks at my blog... in return I want you to do the same! If you have a good one I can try post it as a comment, Thanks.
Here's one that takes a little more time and costs a little more, real parmesan cheese, half-and-half, asparagus and things like that. So we don't get to have it that often but when we do it's great. Even better, Gage loves to help cook this one so I love having it.

PASTA CARBONARA

3/4 - 1 lb. Penne pasta
1 lb. Asparagus, trimmed and cut into 1-inch pieces
12-15 slices Turkey Bacon, cut into small squares
1 1/4 cups Fat-free half-and-half
3 Egg yolks
1/2 tsp Dried Basil
1/4 tsp Salt
1/8 tsp Black Pepper
1/8 tsp Ground nutmeg
1/3 cup Parmesan Cheese, grated

Preparation
1. Cook pasta in lightly salted water following package directions. Add Asparagus to pasta for last 4 minutes of cooking time. Drain and keep warm. (To trim asparagus take a stalk hold at each end and bend, it has a natural breaking point. When it breaks keep the spiky end.)
2. While pasta is cooking, place bacon in a medium size skillet and cook over medium-high heat, about 8 minutes, stirring occasionally, or until slightly browned and crisp. Drain any excess grease.
3. In a small sauce pan, whisk half-and-half and egg yolks. Cook over medium heat, about 8 minutes, whisking CONSTANTLY. After the 8 minutes, take off heat and stir in basil, salt, pepper, and nutmeg.
4. Add bacon to cooked pasta and asparagus. Stir in creamy egg mixture. Stir in 1/3 cup grated Parmesan Cheese.
5. Spoon pasta onto serving dish and sprinkle a little Parmesan cheese on each serving. Enjoy!


Just a note, last time I left out the asparagus and it still tasted great.

3 comments:

nate said...

Oh my gosh! I'm so excited to be the first to post a recipe! First preheat your oven to 450. Then go to the freezer and pull out your favorite box of honey battered corn dogs. Put 6 of them on a metal cookie sheet and BAM! 18 minutes later you have a crispy delight. Serving size: 1

goose555 said...

Lol, I like how Nate's 6 corn dogs are a serving size for one.

Also I have an amazing Chicken Cordon Blue recipe...but I can't find it...to be continued...hehe
Jenny

goose555 said...

Here's the recipe

Ingredients
--Chicken breast
--a cup of white wine
--a spoon of parsley
--a pinch of salt and pepper
--bread crumbs
--really good ham slices and provolone slices
--basil
--parmesan
--butter


-Defrost chicken breasts and flatten them (I let whatever guy I'm cooking with pound the daylight out of them...they seem to have fun, hehe)

-In a separate small bowl make a mixture of white wine, a pinch of parsley and salt and pepper

-Place on one slice of your favorite ham and a really good provolone cheese onto the chicken

-Then spread the mixture of white wine sauce onto the ham and cheese before rolling it up with one of those painting looking brushes

-Roll the chicken and hold in place with those big toothpicks, about two or three will keep it together.

-Have a bowl of melted butter, and then a bowl with a mixture of bread crumbs, parmesan cheese, and basil.

-roll chicken in butter, then coating mixture.

Cook at 350 for 15-20 minutes or until chicken is done.

Its super easy!!! and the white wine makes the chicken really tender and juicy, but of course the alcohol is cooked out. Not cooking white wine, actual white wine.
--Jenny