Do you ever see a recipe or watch some food TV and think I need to go to the store right now and get the ingredients to make that right now? Well that happened to me when I was watching Food Network! Giada
De Laurentiis was making this amazing dish! Jim and I both loved this! Jim went back for seconds almost immediately and dinner time was very quiet. We all know what that means! Delicious dinner!! If you can’t find pancetta you can also use bacon but the pancetta really is perfect in this dish as it adds so much flavor and crisp texture.
INGREDIENTS
2 teaspoon olive oil
4 ounces pancetta, chopped
1 large onion, thinly sliced
2 cloves of minced garlic
3/4 teaspoon salt
3/4 cup shredded Gruyere cheese
2/3 cup heavy whipping cream
1/2 cup grated Parmesan
1/2 teaspoon grated lemon zest
4 large eggs
1 pound rigatoni
Fresh cracked black pepper
DIRECTIONS
Heat oil in a large frying pan on medium heat. Add the pancetta and sauté until brown and crisp. About 8 minutes, remove pancetta from the pan and set aside. Add the onions to the same pan you used for the pancetta and cook until golden brown and lightly carmelized. This will take about ten minutes. Add the garlic and 1/2 teaspoon of salt, cook two more minutes. Remove from heat and set aside to cool slightly.
In a large bowl combine and whisk the Gruyere, whipping cream, Parmesan, lemon zest, eggs and 1/4 teaspoon of salt. Meanwhile bring a large pot of water to a boil, salt and add the rigatoni and boil on high until the rigatoni is al Dente about 8-10 minutes. Drain but, RESERVE ONE CUP OF PASTA WATER. Add the pasta back into the pot along with the onions, cream mixture, 1/4 cup of reserved pasta water and the pancetta. Toss over low heat until the sauce is thick and coats the pasta. Adding pasta water as needed (I only used 1/4 cup). This only takes about two minutes. Do not boil. Season pasta with fresh cracked paper and serve warm.
Enjoy!
This recipe is so addicting! Crunchy, chocolatey, peanutty, what more can I say… so good! This will make a terrific gift around the holiday or for any occasion! You will have lots of friends with this snack, not to mention it is so much cheaper to make than to buy. If you want to get really fancy you can also drizzle white chocolate over the popcorn after the chocolate is dry and set.
INGREDIENTS
2 bags of microwave popcorn popped (I used Orville Redenbacher’s Natural Simply Salted bags, whole grain)
You want about 12 cups of popcorn
1 1/2 cups of nuts (I used peanuts but you can also use pecan or cashews)
1 cup packed brown sugar
3/4 cup of butter
1/2 cup light corn syrup
1 teaspoon baking soda
1 12 ounce bag of chocolate Ghirardelli melting wafers
1 disposable large roasting pan
DIRECTIONS
Preheat oven to 250 degrees. Spread popped popcorn and nuts into your large roasting pan. In a heavy saucepan combine brown sugar, butter and corn syrup. Cook over medium heat for about 8 minutes or until mixture comes to a boil. Continue to boil and stir for two minutes. Remove from heat and add the baking soda. Pour warm mixture over the popcorn and nuts and stir well coating all of the popcorn. Bake 60 minutes stirring every 15 minutes. Remove from oven and spread nuts and popcorn over wax paper. Do not break up the popcorn. Allow to cool completely.
Once cooled, melt the chocolate according to package directions and using a fork generously drizzle the chocolate over the popcorn and let stand for 3-4 hours or until chocolate is set.
Break into pieces and serve! Store in an airtight container.
Enjoy!
I came across this recipe on Pinterest and have had it pinned for a couple weeks and finally decided to make it. I am very happy I did! These bars are super simple and can be made using any pie filling you like. I used strawberry, but Jim has already requested blueberry for the next batch. When Jim got home from work he made his way to the kitchen and ate four of them. One after the next! I was sending some to a neighbor that night and was afraid to send them over with Jim as I was not sure they would ALL arrive to her!! If you are looking for something quick and easy to make with ingredients you most likely already have, give this a try!
INGREDIENTS (Crumb Mixture)
1/2 cup unsalted butter, melted and cooled
1/2 cup packed brown sugar
1 1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
FILLING INGREDIENTS
1 cup pie filling (any flavor)
1/2 cup sour cream
1/4 cup sugar
1 Tablespoon flour
1 egg
1/2 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 375 degrees. Line an 8 x 8 baking pan with foil and spray with non-stick spray. Add flour, brown sugar, baking soda, baking powder and salt and mix with a whisk until evenly combined. Add butter and combine until mixture is wet and crumbly. Reserve 3/4 of a cup of the crumb mixture and set aside for the topping. Press the remaining mixture into your sprayed pan, forming a bottom layer. Set aside while you prepare the filling.
For the filling add the sour cream, sugar, 1 tablespoon of flour, egg and vanilla extract to a large bowl and combine well. Spread the filling over the crust in your pan forming a second layer. Drop spoonfuls of your pie filling over the sour cream mixture. Gently stir pie filling through the sour cream mixture creating a swirl effect (without stirring or mixing the crumb mixture). Sprinkle your reserved crumb mixture evenly over the top. Bake in your preheated oven for 25-28 minutes or until top of the bars are lightly browned and the center of the bar is “set”. Cool completely, slice and serve. Store any leftovers in the fridge.
Enjoy!
A couple Sunday’s ago Jim and I were getting caught up on some work around the house and Jim decided he was making dinner. He knew exactly what he wanted and was off to the store gathering the ingredients before I could say a word! Not that I would ever complain about having dinner made for me!! I love days like that as it does not happen often, not because Jim is not a good cook, he is a fabulous cook, but just never has the time!
So the BBQ sauce is a recipe Jim’s dad did for every family BBQ, although Bob is no longer with us, all of his kids still make this recipe and it is enjoyed just as much now as it was years ago! This sauce is simply two ingredients and is terrific with grilled chicken, as the sauce brings the sweet and tangy flavors to your BBQ!
This is one of my favorite pictures of Joan and Bob.
The butter recipe is also just a couple of ingredients, but makes corn on the cob much more interesting and delicious ! Jim is not a huge fan of cilantro so he did not add a lot of it to the butter, so feel free to add more if you enjoy cilantro!
BBQ Sauce Ingredients
18 ounce bottle of Kraft BBQ sauce (we used honey BBQ)
15 ounce can of cling peaches
DIRECTIONS
Combine the BBQ sauce and peaches (don’t drain the peaches) in a blender and blend until well combined and smooth. Baste both sides of the chicken as it is being grilled. Be sure chicken is fully cooked first. Remove from heat and serve warm.
Cilantro Butter Ingredients
1 stick of unsalted butter, room temp.
1 Tablespoon (or more) diced fresh cilantro
Salt
DIRECTIONS
Combine butter and cilantro until well combined. Jim grilled our corn by wrapping each corn in tin foil and placing on the upper rack of the grill and grilling for 15 minutes, turning occasionally! When corn is cooked remove from heat, remove tin foil and run the cilantro butter over the corn and salt as desired. Serve warm.
Enjoy!
I don’t cook a lot of pork chops but after grilling these honey rosemary chops, I know I will be making them a lot more! These are so simple to make and have terrific flavor from the marinade! Simple, fast…a great workday dinner!
INGREDIENTS
1/4 cup of honey
4 Tablespoon of olive oil, divided
2 Tablespoons chopped fresh rosemary
4 (6 ounce) boneless pork chops about 3/4 inch thick
Salt
Pepper
DIRECTIONS
Preheat you cleaned grill to medium high heat. In a small bowl whisk together the honey, 2 tablespoons of the olive oil and the chopped rosemary. Reserve half of your honey rosemary mixture to glaze after cooking the chops.
Lightly brush the pork chops with the remaining olive oil and season front and back with salt and pepper. Place the pork chops on your grill and brush the top side of the chops with the honey rosemary mix and continue to cook 5-6 minutes. Turn chops over and glaze the second side and continue to cook until pork chops are cooked through (6-8 minutes). Remove from grill, glaze the pork with your reserved honey mixture and serve warm.
Enjoy!
This recipe comes from Jennifer Chandlers book Simply Grilling.
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