Tuscan White Bean Pasta

Oh my goodness. Is it just me or has the past week or two just flown by? Maybe it just me, as we had visitors and a baby shower the weekend before Thanksgiving, followed by leaving the day after our guests for my parent's house for the.day.of.food.and.all.things.fattening.

Needless to say, it's been a whirlwind around here, and even though I've put away most of the things we've received from both our showers, our living room is still strewn with baby things. Oh, who am I kidding? It's everywhere, not just the living room.

Sometimes though, you just need to stop. Back up. And take a breath. Back away from all the holiday hub-bub and just have a day here and there of "the usual". No leftover cranberry sauce infused this, or leftover turkey sandwich that. Just a nice normal dinner that's actually somewhat good for you. I mean, there's even green stuff in it. Which totally makes up for all that pumpkin pie, or cookies to come.

Tuscan White Bean Pasta

Adapted from: How Sweet Eats

2 cups whole wheat pasta
1/4 cup pancetta, chopped
1 cup onion, diced
3 cloves garlic, minced
6 ounces fresh baby spinach
1 (12 ounce) jar roasted red pappers, drained and diced
1/2 cup sun-dried tomatoes, diced
1/3 cup artichoke hearts, chopped
1 (15 ounce) can cannellini beans
10 fresh basil leaves, julienned
1 tablespoon butter
1 tablespoon all-purpose flour
1 (15 ounce) can low-fat evaporated milk
1/2 cup 1% milk
3 tablespoons grated Parmesan cheese

Bring a saucepan of water to a boil over high heat. Cook pasta according to package instructions.

In a large skillet over medium-high heat, cook the pancetta until crispy and most of the fat has rendered. Transfer to a paper towel-lined plate and let drain.

Reduce heat to medium-low. Add the onions and cook 3-5 minutes, or until softened. Add the garlic and spinach, stirring until spinach wilts. Toss in roasted red peppers, sun-dried tomatoes, artichokes, and beans. At this point the pasta should be finished cooking and drained; add to the mixture. Reduce heat to low, stirring occasionally.

In a small saucepan, melt the butter over low heat. Once melted and pan is hot, whisk in flour until no lumps remain, and mixture is golden and fragrant. Pour in evaporated milk and regular milk. While whisking continuously, bring the mixture to a boil over medium-high heat, then reduce heat to a simmer. Stir frequently for 5-7 minutes, or until the mixture has thickened to desired consistency. Reduce heat to low and stir in Parmesan cheese and basil. Season with salt and pepper if desired.

Serves: 6

I actually made this a while back, and seemed to remember liking it... but when you're making multiple new meals a week, things tend to blend into one another. So I gave this another shot, and I am so glad I did. It's creamy and satisfying, perfect for the winter, but not overwhelmingly so that all you feel like doing is sitting on the couch in your favorite pair of stretchy pants. Though that's not always a bad thing. I love how colorful this dish is -- reminds me with every bite that there's something healthy going on, and healthy tastes absolutely fantastic.

Nutrition Facts
Serving Size 523g
Amount per serving
Calories 624	Calories from fat 88
% Daily Value
Total Fat 9.8g	15%
Saturated Fat 3.2g	16%
Cholesterol 31mg	10%
Sodium 990mg	41%
Total Carbs 95.1g	32%
Fiber 22.7g	91%
Sugars 12.8g
Protein 35.2g
Vitamin A 84%	Vitamin C 33%
Calcium 43%	Iron 48%

Creamy Mac 'n' Cheese with Spinach

Hot. Creamy. Cheesy. Pretty much everything you ever wanted out of macaroni 'n' cheese.

I was originally going for straight cheddar, until I realized I needed a whole pound of it and only had half. Enter the cheese drawer.

I had a few ounces of this, a few ounces of that, oh gross and that has some mold on it, into the trash it goes. Needless to say, after scrounging around in the fridge, I had a hodgepodge of cheeses heaped on the counter.

A whole lot of cheddar. A chunk of cream cheese. A little block of Swiss. Some grated Parm.

And that spinach hiding out back there looks like it's on its last legs. Alright, you can come join the party, too. It might make me feel only slightly less guilty about adding an entire pound of cheese to one.single.dish.

Eh, who am I kidding? I love me some cheese. Like a 7th grade celebrity crush love on cheese. Except better. Because I can actually have this.

Creamy Mac 'n' Cheese with Spinach

Adapted from: The Pioneer Woman

4 cups dried macaroni
4 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups 1% milk
1 teaspoon dry ground mustard
1 egg, lightly beaten
8 ounces extra sharp cheddar cheese, shredded, divided
5 ounces reduced-fat cream cheese
2 ounces Swiss cheese, shredded
1 ounce Parmesan cheese, grated
3 ounces fresh baby spinach, chopped
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1/8 teaspoon thyme

Preheat oven to 350 degrees F. Coat a 9x13-inch baking pan with cooking spray; set aside.

Bring a lot pot of water to boil over high heat. Add macaroni and cook 1 minute short of package instructions. Drain and set aside until ready to use.

In a large saucepan over medium-low heat, melt butter. Whisk in the flour and cook for five minutes, whisking continuously.

Increase heat to medium. Add milk and mustard, whisking until smooth. Cook for five minutes, or until very thick. Reduce heat to low.

Pour 1/4 cup of the sauce into a small bowl with the beaten egg, whisking vigorously to prevent the egg from cooking. Once smooth, pour egg mixture into the sauce and whisk until smooth. Stir in all the cheese except 3/4 cup shredded cheddar, until melted and smooth. Whisk in the seasonings. Fold in the spinach and macaroni, stirring until completely coated with sauce.

Transfer macaroni to the prepared baking dish and top with remaining cheddar cheese. Bake for 15-20 minutes or until cheese is bubbly and golden.

Serves: 8

Even though I was going for all cheddar, I'm so glad I miscalculated. The cream cheese totally adds a nice creaminess that cheddar alone could never achieve. (I still love you anyways Cheddar!) As for that spinach? Well, you can't even taste it, it makes the dish look prettier, and it kindofsortofatleastinmymind makes the dish healthier.

Next time around I may pass on the egg and all that tempering business and the whole baking the mac 'n' chee. That's just prolonging the amount of time between cheese heaven in a bowl and my belly. Not cool.

Nutrition Facts
Serving Size 203g
Amount per serving
Calories 469	Calories from fat 220
% Daily Value
Total Fat 24.4g	38%
Saturated Fat 14.9g	75%
Cholesterol 95mg	32%
Sodium 408mg	17%
Total Carbs 40.4g	17%
Fiber 1.8g	7%
Sugars 6.1g
Protein 21.7g
Vitamin A 39%	Vitamin C 5%
Calcium 43%	Iron 13%

Baked Tortellini with Rose Sauce

Dear Sister,

Happy 30th Birthday! (Okay, so I'm a day late and a dollar short -- aren't I always?) Now I get to officially tease you about how old you are now, all the while pretending that that particular number isn't all that far off for me. I have blinders, and I like them, okay?

Here's hoping you got lots of hugs from Squirt & Squishy. Okay, or maybe several tackles from Squirt and the random pat on the back from Squishy (maybe just maybe he'll get around to crawling for you one of these days).

The Squirt	The Squishy

This recipe is perfect for you -- you know, for all those time you call or text me asking what to make for dinner? Oh, don't act like you don't. Not only is it super easy, but you probably already have almost everything in your pantry or fridge. Well, except for the tortellini. AND you can feed it to both the boys, double yay.

Am I a great sister or what?

Baked Tortellini with Rose Sauce

Adapted from: Pass the Sushi

20 ounces refrigerated cheese tortellini
1 tablespoon olive oil
1 (24 ounce) jar spaghetti sauce (or 24 ounces of your own homemade is fine too!)
3 ounces reduced-fat cream cheese, at room temperature
1/3 cup 1% milk
1 cup grated Parmesan cheese, divided
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup shredded Mozzarella cheese

Preheat oven to 350 degrees F. Coat 4 16-ounce ramekins (or 1 2-quart dish) with cooking spray; set aside.

Bring a large pot of water to boil over high heat. Add the tortellini and cook according to package directions. Drain.

In a large bowl, combine the spaghetti sauce, cream cheese, milk, 1/2 cup Parmesan cheese, garlic powder, and herbs. Whisk together until cream cheese is fully incorporated into the sauce.

Add the drained noodles to the bowl with the sauce mixture. Toss to coat. Divide the tortellini mixture evenly between the 4 prepared dishes. Top each with 1/4 cup Mozzarella and 2 tablespoons Parmesan. Bake for 20-25 minutes, or until the cheese is bubbling and starts to brown.

Serves: 8

As I noted above this is really really easy to throw together, especially if you have jarred spaghetti sauce handy (or if you have some hiding out in the freezer). I used cheese tortellini here, but I think you could definitely use some with meat, or even throw in some Italian sausage if you wanted to get crazy with it. ;)

Nutrition Facts
Serving Size 205g
Amount per serving
Calories 394	Calories from fat 155
% Daily Value
Total Fat 17.2g	27%
Saturated Fat 7.7g	38%
Cholesterol 52mg	17%
Sodium 900mg	38%
Total Carbs 39.0g	13%
Fiber 4.4g	18%
Sugars 9.2g
Protein 21.2g
Vitamin A 12%	Vitamin C 3%
Calcium 37%	Iron 13%

Baked Pumpkin Macaroni & Cheese

What? I'm giving you a pumpkin-non-Thanksgiving dish the day before Thanksgiving? Absolutely.

Consider it a warm-up, a pre-game, to the pumpkin pie.

Only this one you can actually eat for dinner and not feel guilty about. You know what I'm talking about. This might actually deter you from quickly shutting the fridge door and hiding the fork behind your back anytime someone comes in the kitchen. Though let's be honest, I think the family's going to pick up on it when you only show up with half a pie.

So instead of fixating on the pie in the fridge, why don't we pour that pumpkin goodness over some creamy cheesy noodles instead? And call it dinner. Well, at least it might distract us from the real thing for 5.3 seconds.

Baked Pumpkin Macaroni and Cheese

Adapted from: The Realistic Nutritionist

8 ounces medium-shaped pasta
3/4 teaspoon ground cinnamon
3/8 teaspoon ground ginger
heaping 1/8 teaspoon ground cloves
heaping 1/8 teaspoon ground nutmeg
1 cup pumpkin puree
1 cup whipping cream
2 ounces reduced-fat cream cheese
1 cup shredded sharp cheddar cheese
1/2 cup shredded Swiss cheese
1/4 teaspoon ground cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup panko
1/4 cup grated Parmesan cheese

Bring a large pot filled with water to a boil. Add pasta and cook according to package directions. Drain; set aside.

Preheat oven to 400 degrees F. Coat 4 16-ounce ramekins (or one 2 quart baking dish) with cooking spray. In a small bowl, combine the cinnamon, ginger, ground cloves, and nutmeg; set aside.

In a medium saucepan over medium heat, add the pumpkin and cream. Stir frequently, until mixture has thickened, about 5-7 minutes. Reduce heat to low. Stir in cheddar and Swiss cheeses until melted and mixture is smooth. Add half the spice mix, cayenne, salt, and pepper. Toss in pasta until completely coated in sauce. Divide pasta evenly between the four ramekins.

Top each ramekin with remaining spice mix, panko, and Parmesan cheese. Bake for 8-10 minutes, or until panko is golden brown.

Serves: 4

This absolutely, most definitely tastes like someone dropped a piece of pumpkin pie into some mac n cheese, said, oops, oh well, and served it anyways. Which, trust me, isn't exactly a bad thing. If you're in the mood for pumpkin pie for dinner, I can almost guarantee you that this will curb that craving. And it's still cheesy and gooey on top of it. Sigh, best of both worlds.

Nutrition Facts
Serving Size 221g
Amount per serving
Calories 575	Calories from fat 258
% Daily Value
Total Fat 28.6g	44%
Saturated Fat 17.6g	88%
Cholesterol 91mg	30%
Sodium 728mg	30%
Total Carbs 56.4g	19%
Fiber 4.6g	18%
Sugars 4.4g
Protein 24.5g
Vitamin A 209%	Vitamin C 5%
Calcium 46%	Iron 23%

Spinach, Mushroom, & Pesto Lasagna

Stretchy pants. Nap time. Food coma.

Three things that are either necessary, or going to happen on Thanksgiving. While stretchy pants and naps do happen to be awesome, the whole food coma due to a crazy amount of food intake... that I can pass on.

How about some comfort food that doesn't require those three things? Okay, well, stretchy pants are always optional. Always.

Don't worry. You won't notice that all those calories are missing. In fact, you'll think this cheesy creamy lasagna is full of them. Good thing it's not true.

And shhh... don't tell. It's vegetarian. Not to mention hubby approved. True story.

Spinach, Mushroom, & Pesto Lasagna

Adapted from: Hungry Harps

9 lasagna noodles
10 ounces frozen spinach, thawed and drained
1 3/4 cup ricotta cheese
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cups onion, diced
1/4 teaspoon crushed red pepper flakes
8 ounces sliced mushrooms
3 cloves garlic, minced
2 tablespoons flour
1 1/2 cups 1 % milk
1 1/2 cups half & half
3/4 cup plus 2 tablespoons basil pesto
3 cups shredded mozzarella cheese
1/4 cup Parmesan cheese, grated

Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray.

In a medium bowl, stir together spinach, ricotta, egg, garlic powder, salt, and pepper. Set aside.

Heat butter and oil in a large saucepan over medium-high heat. Cook onions and red pepper flakes until onions soften, about 5 minutes. Add mushrooms and garlic, cooking until mushrooms release their moisture and most of it cooks off, 5-7 minutes. Whisk in flour, coating vegetables. Cook 1-2 minutes. Pour in milk and half & half. Bring mixture to a boil, stirring frequently to prevent milk from burning. Reduce heat and simmer until sauce has thickened, about 5 minutes, stirring frequently. Remove from heat and stir in 3/4 cup pesto.

In the prepared baking dish, spread the remaining pesto across the bottom. Place 3 lasagna noodles across the pesto, topping with 1/3 of the ricotta mixture. Add 1/3 of the pesto sauce followed by 1 cup of mozzarella cheese. Repeat twice more for a total of three layers. Sprinkle the top of the final layer with Parmesan.

Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 25-30 minutes, or until top is bubbly and golden brown. Cool for 15 minutes before serving.

Serves: 12

We are so used to regular lasagna, that the pesto cream sauce really added a great different dimension to the dish. I might have suggested adding in sausage or chicken to this dish, and we both agreed it would actually take away rather than enhance the dish. Let's just say that the leftovers weren't left sitting in the fridge for over a week only to make it into the trash. Nope, pretty sure the entire casserole dish was gone much much faster than that. Which is saying something for only 2 people.

Nutrition Facts
Serving Size 244g
Amount per serving
Calories 372	Calories from fat 147
% Daily Value
Total Fat 16.3g	25%
Saturated Fat 8.8g	44%
Cholesterol 78mg	26%
Sodium 389mg	16%
Total Carbs 35.0g	12%
Fiber 1.2g	5%
Sugars 4.2g
Protein 21.7g
Vitamin A 57%	Vitamin C 15%
Calcium 44%	Iron 7%

Slow Cooker Lasagna

I was so excited last night. For the first time since we'd moved to Pittsburgh, we had the chance of having trick or treaters. So I filled up the candy bowl, and waited. Made some lasagna, and waited. Ate some lasagna, and waited.

Wouldn't you know it -- we didn't get a single trick or treater last night. Bummer.

Except for the fact that now I get to keep all the candy. Which is just marvelous in my book. Except for my teeth. Which may just rot out in 2.3 days at the rate I'm going.

While this isn't the lasagna I made last night, it is another one of my slow cooker meals that worked out perfectly during soccer season. And I've decided that lasagna might just be one of the more infuriating things to try and get a good picture of. Usually it just ends up in a cheesy, meaty, gooey pile of deliciousness. Which, tastes excellent, but photographs... not so great. Especially when you're starving and all you want to do is eat -- but no, you have to take 257 million pictures first. Give or take a few.

Slow Cooker Lasagna

Inspired by: The Meat and Potato Foodie

6 no-boil lasagna noodles
2 teaspoons olive oil, divided
1/2 cup onion, diced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 pound hot Italian sausage, casings removed
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup fat-free reduced-sodium chicken broth
1 (8 ounce) package reduced-fat cream cheese, at room temperature
1 cup 2% cottage cheese
1/4 cup low fat sour cream
2 eggs, lightly beaten
1 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon Italian seasoning
2 cups shredded part-skim mozzarella cheese
1/2 cup Parmesan cheese, grated

Preheat oven to 350 degrees F.

In a large nonstick skillet, heat the remaining oil over medium heat. Add in the onion, and cook until they start to become fragrant and soft, about 5 minutes. Add in the Italian sausage, breaking up into smaller bits with a wooden spoon. Sprinkle with garlic powder and red pepper flakes and cook until brown (about 8-10 minutes) stirring often. Turn off heat and stir in tomato sauce, paste, and broth until the mixture is fully incorporated.

Meanwhile, in a large bowl whisk together the cream cheese, cottage cheese, and sour cream. Stir in the eggs until well mixed, then add in the salt, nutmeg, parsley, basil, and Italian seasoning.

Cover a slow cooker with a liner. Spread part of meat mixture on the bottom of the slow cooker so it is lightly covered. Layer with 3 lasagna noodles (you may need to break a few). Spoon half of the cheese mixture over the noodles, spreading evenly across the noodles. Top with 1/2 the mozzarella. Repeat with the remaining meat mixture, lasagna noodles and cheese mixture. Cover slow cooker with lid and cook on low for 4-6 hours. 30 minutes prior to serving, top with remaining mozzarella and the shredded Parmesan. Let melt, then serve.

Serves: 12

I was a little leery at first using noodles in the crockpot. Wouldn't they just end up in mushy nastiness? Surprisingly, no. Although I was closer to the 4 hour end rather than the 6, so I can't guarantee anything at that point. This does take a little bit of work to put together prior to cooking, so it's great if you have a lot of free time earlier in the day, need to go do stuff later, yet want to eat as soon as you walk in the door (unlike traditionally cooked lasagna where you would still need to bake it at least 30 minutes once you arrived home). For the way my schedule broke down, this method worked perfectly.

Nutrition Facts
Serving Size 186g
Amount per serving
Calories 400	Calories from fat 210
% Daily Value
Total Fat 23.3g	36%
Saturated Fat 10.3g	52%
Trans Fat 0.1g
Cholesterol 104mg	35%
Sodium 1032mg	43%
Total Carbs 22.7g	8%
Fiber 1.0g	4%
Sugars 3.1g
Protein 24.0g
Vitamin A 14%	Vitamin C 9%
Calcium 23%	Iron 8%

Sneaky Macaroni & Cheese

I'm such a sucker for mac 'n' cheese. Pretty much any kind. I don't discriminate.

Unless it's conglomerated into one huge glob that's been sitting out for a while and looks suspicious. Then... gross.

There are some days I want my mac 'n' cheese just a puddle of sharp cheddar with a few noodles floating around in it. Other times, I want a milder version with some Parmesan and Romano mixed in, topped with some panko and thrown into the oven until a large pan of bubbling goodness comes forth.

But as for healthy?

Well, mac 'n' cheese usually just doesn't fit that bill. Save that title for an apple, or some kind of fancy-pants salad. My mac 'n' cheese is supposed to be loaded with calories and is as sinful to my hips as it tastes. Although, I suppose if I always had my macaroni that way I'd never get to eat it.

Which is exactly why this recipe caught my eye. Butternut squash as the base? Excuse me? This is supposed to be mac 'n' cheese, not mac'n'veg'n'cheese. But I was intrigued anyways.

Sneaky Macaroni and Cheese

Adapted from: Cooking Light, September 2011

Cooking spray
3 cups (about 1 pound) peeled and cubed butternut squash
1 1/4 cups fat-free, reduced-sodium chicken broth
1 1/2 cups 1% milk
2 cloves garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons fat-free Greek yogurt
1 1/4 cups shredded Swiss cheese
1 cup grated Romano cheese
1/4 cup grated Parmesan cheese, divided
1 pound uncooked cavatappi
1 teaspoon olive oil
1/2 cup panko
2 tablespoons chopped fresh parsley

Preheat oven to 375 degrees F. Coat a 9x13 baking dish with cooking spray; set aside.

In a medium saucepan over medium-high heat, bring squash, broth, milk, and garlic to a boil. Reduce heat to medium. Simmer until squash is tender when pierced, about 20 minutes.

Transfer squash mixture to a food processor and add salt, pepper, and Greek yogurt. Secure the lid of the food processor (remove spout cover if present, and cover opening with a towel). Process mixture until smooth. Pour the squash mixture into a large bowl. Add Swiss, Romano, and 2 tablespoons Parmesan cheese. Stir until cheese is fully combined.

Meanwhile, bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions. Drain.

Add the pasta to the large bowl with the squash mixture and toss until all the noodles are well coated. Spread the pasta mixture evenly into the prepared baking dish.

In a small skilled over medium heat, warm the olive oil. Add panko, and cook 2 minutes, or until golden brown, stirring frequently. Revome from heat and toss with remaining 2 tablespoons Parmesan cheese. Sprinkle panko mixture evenly over the pasta.

Bake 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Serves: 8

Now don't jump into this expecting your heavy cheddar flavor. This version relies heavily on the Romano for the cheese flavor with a nice nuttiness in the background from the butternut squash. Which somehow is reminiscent of cheese before any cheese is added at all. Magic I tell you, magic.

I actually broke this recipe into two sections -- everything up through dumping the pasta mixture in the pan and topping with panko, then baking it in the oven. (I didn't have time to make it all at once after practice.) Of course I had a taste test before sticking the pan in the fridge -- delicious. Nice and creamy with a good flavor. However, after sticking it in the fridge for a few hours, then pulling it back out and baking it, the sauce kind of dried up a bit. Nothing bad, it just left the pasta with a little less sauce than before. Next time I probably wouldn't make the dish ahead of time and bake it later. Just do it all at once so we can enjoy the saucy goodness.

Nutrition Facts
Serving Size 240g
Amount per serving
Calories 422	Calories from fat 107
% Daily Value
Total Fat 11.9g	18%
Saturated Fat 6.4g	32%
Cholesterol 35mg	12%
Sodium 542mg	23%
Total Carbs 56.3g	19%
Fiber 3.4g	14%
Sugars 6.5g
Protein 20.8g
Vitamin A 119%	Vitamin C 21%
Calcium 42%	Iron 16%

Pasta Carbonara with Corn & Chiles

If you've been following me for a while, you might happen to notice that I love me some pasta. Pasta with marinara. Pasta with alfredo. Pasta with a meat sauce. Pasta with an olive oil drizzle. Loaded with veggies or speckled with bacon. I have over 60 different pasta recipes floating around on this blog, each one different than the last. And I love it.

Of course I like those classics such as spaghetti and meatballs and lasagna, but every now and again I like to switch things up. Put a new spin on the same ol' same ol'.

As of late I've needed some lickety-quick meals to put together as the hubby and I don't get home until 6 or later. Typically when I think of carbonara, "fast" isn't usually the first word that comes to mind.

Usually it's "eh" because I know tempering eggs is involved. And tempering eggs likes to act like my arch nemesis at times. Ok, most of the time.

Surprisingly, the tempering went without a hitch, and prepping the jalapeno and garlic earlier in the day made this dish come together rather quickly as well.

Pasta Carbonara with Corn and Chiles

Adapted from: Everyday with Rachel Ray via Dinners, Dishes, and Desserts

1 pound fettuccine
1/3 pound bacon, chopped
2 cups frozen corn
1 jalapeno, seeds and membranes removed, finely diced
6 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/2 cup dry white wine
3 large egg yolks
1/2 cup Parmesan cheese

Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions. Drain, reserving 1 cup of the pasta water.

Meanwhile, cook the bacon until brown and almost crispy over medium-high heat. Add the corn; cook for about 5 minutes, or until edges are just starting to turn light brown. Add the jalapeno and garlic, cooking for an additional 2 minutes. Stir in the parsley and wine, reducing heat to low. Simmer until most of the wine has been absorbed.

In a small bowl, beat the egg yolks lightly with a fork. Pour about 1/4 cup of the reserved pasta water into the eggs, whisking quickly. Continuing to whisk, add the remaining pasta water in 1/4 cup increments. In a large bowl, toss together the pasta, corn mixture, and tempered eggs. Add the Parmesan and quickly toss to form the sauce, 1 to 2 minutes.

Serves: 8

Oh Rachel Ray, why on earth would you add thyme to this dish? (The original recipe called for 2 tsp. dried thyme.) It just doesn't fit in with corn and jalapenos. Not at all. Without it though, the corn and chiles were definitely a great contrast to the usual carbonara -- a silky smooth sauce but with heat from the peppers and crunch from the corn. Yum.

Nutrition Facts
Serving Size 177g
Amount per serving
Calories 363	Calories from fat 118
% Daily Value
Total Fat 13.2g	20%
Saturated Fat 4.5g	23%
Cholesterol 146mg	49%
Sodium 559mg	23%
Total Carbs 40.5g	30%
Fiber 1.2g	5%
Sugars 1.6g
Protein 18.3g
Vitamin A 8%	Vitamin C 11%
Calcium 10%	Iron 16%

Pimiento Mac & Cheese

It is no secret that Adam and I enjoy some blue box blues every now and again. Mostly when we don't know what else to make or our pantry is bare.

While the powdered cheesy goodness works in a pinch, if we're in the mood for actual mac and cheese, it has to be homemade. Hot, bubbly, and super cheesy. No ifs, ands, or buts. Those are the rules.

Most of the time, we focus on inundating the pasta with as much cheese as possible. Occasionally, we'll throw in a few extra bonuses, like chipotles or apples to kick up the flavor a notch or two. I mean, you pretty much can't go wrong with a good base of cheese and pasta.

This version is Bon Appetit's southern spin on mac and cheese, which incorporates various peppers and seasonings to bring that heat up a bit. Although for the life of me I can't figure out why it's named "Pimiento Mac & Cheese" as it doesn't call for any actual pimientos (only red bell peppers, which are close, but not quite it)... Bueller? Bueller?

Pimiento Mac and Cheese

Adapted from: Bon Appetit, March 2011

1/2 cup water
1 bell pepper, seeded and roughly chopped
2 cloves garlic, halved, divided
1/2 cup panko
3 tablespoons butter, at room temperature, divided
1/2 cup Parmesan cheese, grated, divided
3/4 cup sliced hot cherry peppers, drained, 1 tablespoon brine reserved
1/4 teaspoon ancho chile powder
1 1/4 cup extra-sharp cheddar cheese, shredded
1 cup Mozzarella cheese, shredded
8 ounces gemelli, or other medium-sized pasta

In a small saucepan, bring water, bell pepper, and 1 1/2 garlic cloves to a boil. Cover and reduced heat to medium-low. Simmer peppers for 15 minutes, or until soft.

Meanwhile, in a small skillet over medium-high heat, toast panko for 5-6 minutes, stirring often. Once golden, remove from heat and cool until lukewarm. Using fingers, rub in 1 tablespoon butter until all the crumbs are coated. Toss with 1/4 cup Parmesan cheese.

Once bell pepper is ready, transfer mixture to food processor. Add cherry peppers, 1 tablespoon brine, remaining butter, ancho chile powder, and remaining garlic. Add cheddar and 1/4 cup Parmesan. Process mixture until smooth.

Preheat oven to 400 degrees F. Thoroughly coat a 2-quart baking dish with cooking spray.

Bring a medium pot of water to a boil. Add the pasta and cook to al dente according to package instructions. Drain and return to pot. Add pepper sauce and Mozzarella cheese to the pot, stirring until cheese is melted.

Transfer pasta to the prepared baking dish. Cook for 25 minutes, or until top is crisp and the sauce is bubbling. Let stand 10 minutes before serving.

Serves: 4

The original recipe calls for Peppadew peppers instead of cherry peppers. Apparently, Peppadew peppers don't exist in the grocery stores I shop at. Which, of course, leaves me flustered and being "that" person on their cell phone trying to look up alternatives. While trying to dodge around carts and other shoppers giving me the side-eye, I found that you can substitute mild cherry peppers or pimientos. In all my haste, I grabbed the "hot" cherry peppers thinking, "oh it really can't be that bad". Let me tell you. Those little rings of peppers brought some stank to the table. Not a hidden heat, that slowly creeps up on you. Nope. A nice and in your face heat.

Despite the fact that this ended up far spicier than I envisioned, it was still pretty good. Although next time I think I might not puree the cheddar with the rest of the sauce, but simply add it in with the Mozzarella. I think it might give a bit more of a melty, gooey texture that way.

Nutrition Facts
Serving Size 255g
Amount per serving
Calories 633	Calories from fat 283
% Daily Value
Total Fat 31.4g	48%
Saturated Fat 18.8g	94%
Cholesterol 86mg	29%
Sodium 722mg	30%
Total Carbs 56.1g	19%
Fiber 3.2g	13%
Sugars 5.6g
Protein 30.2g
Vitamin A 35%	Vitamin C 64%
Calcium 63%	Iron 17%

Radiatore with Caramelized Onions & White Wine

This morning I ran hill repeats. Just for kicks. And I thought I was going to have a heart attack -- several times. Then I took almost 2 hours to mow and weed-whack the lawn (which, by the way, has some nice little hills of its own). All before lunch.

I am so done for the rest of the day.

I seriously have a lack a motivation to do anything else I had planned for today. Which means it's a good thing this wasn't on tonight's menu. Caramelized onions and I have a love-hate relationship. I love to eat them, but really get annoyed when I have to make them. To truly do caramelized onions right you have to go low and slow -- sometimes taking up to an hour or more to get them just.right.

The night I made this dish I just did not have the patience for them. Clearly. As evidenced by my nice pale-looking onions. I will say, I factored in 20 minutes, as stated in the recipe, for these. 30 minutes later, well, I got hungry. So I gave up and ate them anyways. Even though they didn't get to that nice dark golden brown stage, I did cook them long enough to bring out the sweeter side which paired nicely with the white wine and garlic.

Radiatore with Caramelized Onions and White Wine

Adapted from: Cooking Light, April 2011

1/2 cup panko
3 tablespoons olive oil, divided
2 teaspoons minced garlic, divided
1/2 teaspoon kosher salt, divided
2 cups sweet yellow onions, sliced into 1/4-inch rounds
1/2 cup dry white wine
1/4 cup fat-free, reduced sodium chicken broth
8 ounces uncooked radiatore pasta, or other medium pasta
1/4 teaspoon ground black pepper

Preheat oven to 375 degrees F.

In a small bowl, stir together panko, 1 tablespoon olive oil, 1 teaspoon garlic, and 1/4 teaspoon kosher salt. Spread the breadcrumb mixture evenly across a baking sheet. Bake for 3 minutes, stir, then bake for an additional 3 minutes, or until golden brown. Transfer pan to a rack to cool.

Warm 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and cook for 30 minutes, stirring occasionally, until golden brown. Add 1 teaspoon garlic and wine, tossing to combine. Increase heat to medium-high and cook for 1 minute. Add broth. Reduce liquid to about 1/2 cup; about 4 minutes.

Meanwhile, bring a medium saucepan filled with water to a boil. Cook pasta according to package directions. Drain.

Once the liquid in the onion mixture has reduced, stir in the pasta, remaining salt, and pepper. Serve sprinkled with toasted panko.

Serves: 4 (1 cup pasta with 2 tablespoons panko)

While the dish was tasty, I'm not quite sure it's worth the work of caramelizing the onions to make it again. Although I suppose that could just be the impatience speaking. Maybe if there was some goat cheese involved I could be convinced...

Nutrition Facts
Amount per serving
Calories 171	Calories from fat 99
% Daily Value
Total Fat 11.0g	17%
Saturated Fat 1.6g	8%
Cholesterol 0mg	0%
Sodium 420mg	17%
Total Carbs 11.1g	4%
Fiber 0.7g	3%
Sugars 1.1g
Protein 2.0g
Vitamin A 0%	Vitamin C 1%
Calcium 3%	Iron 5%