Spaghetti Carbonara with Tomatoes

I'm always looking for new ways to modify my favorite pasta dish, Spaghetti Carbonara. I've made multiple versions with different add-ins like asparagus and corn, but I hadn't considered tomatoes until Katie posted a recipe for Spaghetti Carbonara with Tomatoes. Brilliant!

While Baby Girl and I love spaghetti carbonara it has two strikes against it as far as SP is concerned - the spaghetti (he doesn't like it for some bizarre reason) and no real sauce. Imagine my surprise when he told me how much he loved this version. I was shocked to say the least. He did ask me to make this version with a tubular pasta next time, though. Poor Baby Girl will be so disappointed - she positively loves her pesketi.

Spaghetti Carbonara with Tomatoes
Modified from Nigella Lawson and So Tasty, So Yummy

1 pound spaghetti
6 slices bacon (or as much as you like), chopped
2 large onions, sliced
1 15-oz can diced tomatoes, drained
1/4 cup dry white wine or vermouth
4 eggs
1 1/2 cups freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg

Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water.

In a large skillet that will fit the pasta later, cook the bacon until crispy but not crunchy. Add the onions and cook until softened and starting to caramelize, about 15 minutes. Add the tomatoes and cook for a minute, then add the white wine or vermouth and let it bubble so that, after a few minutes, you have a small amount of thick syrup left.

In a bowl, beat together the eggs, Parmesan, cream, pepper and nutmeg.

Add the pasta to the pan with the bacon, tossing well to coat with the syrupy sauce. Take the pan off the heat (remove from the stove completely, don't just turn off the burner) and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grated cheese, if desired. Serve.

Baked Breakfast Taquitos

We need to eat breakfast for dinner more often. Or, in the case of these Baked Breakfast Taquitos, for lunch.

Various iterations of the baked taquito have been making their way around food blogs for awhile now. But I think my favorite version are these breakfast ones, mainly because you can eat them for breakfast, lunch or dinner. I actually made the egg mixture the day before we ate these, which meant all I had to do the next day was roll up the taquitos, bake the ones we were eating and freeze the rest.

I served these with breakfast potatoes and fruit salad, which was a great pairing. Since making these I've already eaten two from the freezer for breakfast with the last of the dipping sauce. I've found that a nice healthy shake of hot sauce with each bite is delicious as well.

Baked Breakfast Taquitos
As seen on Pink Parsley, inspired by Our Best Bites

4 slices bacon, chopped
12 large eggs
3/4 cup Greek yogurt
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/4 tsp ground cumin
1 1/2 cup grated cheese - cheddar, Colby jack, pepperjack, etc
1/2 cup salsa (thick and chunky preferred over a thinner salsa)
1/4 cup minced green onions
1/4 cup chopped cilantro
Juice of half a lime
Hot sauce to taste
16-20 6? flour tortillas
Cooking spray or olive oil

Dipping Sauce:
1 cup Greek yogurt
juice of half a lime
1/4 tsp chipotle chili powder
1/2 tsp kosher salt

Preheat oven to 425 degrees. Spray a baking sheet with cooking spray or lightly brush with oil and set aside.

Chop the bacon into 1/2-inch pieces and cook in a large nonstick skillet over medium heat, stirring often, until browned and crispy. Use a slotted spoon to remove from the skillet and drain on a paper towel-lined plate. Discard all but 2-3 teaspoons of the bacon fat.

Meanwhile, crack eggs into large mixing bowl. Whisk in the Greek yogurt, salt, pepper, garlic powder, and cumin. Add egg mixture to pan. Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble. Remove from heat when slightly undercooked. Add cheese, salsa, cooked bacon, green onions, cilantro, hot sauce, and lime juice. Mix to combine, taste, and season with additional salt, pepper, and/or hot sauce as needed.

Place the tortillas on a plate, cover with a damp paper towel, and microwave 30 seconds. Working with a few tortillas at a time, place a scant 1/3 C egg mixture into the center of each one and roll up. Place on a prepared baking sheet, seam-side down, spacing 1-2 inches apart. Lightly spray tops with cooking spray, or lightly brush with olive oil. Sprinkle lightly with salt. Bake for 15 minutes or until edges are golden-brown and crisp.

While taquitos are baking combine all the ingredients for the dipping sauce. Stir to combine season to taste. Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.

To Make Ahead: The egg mixture can be made a day ahead of time and stored in the fridge until ready to use. You can also prepare the taquitos and instead of baking right away, cover tightly in plastic wrap and store in the fridge overnight, or freeze for later use. To prepare frozen taquitos, place (un-thawed) directly on a baking sheet sprayed with non-stick spray. Follow original baking instructions, increasing time by 5 minutes or until taquitos are golden brown.

Beef Stroganoff Meatballs

Every day the ladies on my cooking board post what they're having for dinner. One night Josie mentioned she was making these Beef Stroganoff Meatballs and I was immediately intrigued. We love Swedish Meatballs and Beef Stroganoff, so the idea of combining them sounded great.

These were good but could have been better (at least according to SP). The meatballs were very mildly seasoned and SP said he prefers the Worcestershire sauce in the Swedish meatballs for that added kick. He also has a thing against spaghetti and would have been happier if I served this over egg noodles. I loved the whole dish, especially the dill, but I'll plan to make some modifications before serving it again.

Beef Stroganoff Meatballs
Everyday Food

Coarse salt and pepper
3/4 pound spaghetti
1/2 cup plain dried breadcrumbs
1/2 cup whole milk
3 tablespoons unsalted butter
2 large shallots, diced small
1 pound ground beef chuck (80% lean)
1 pound mushrooms, such as button or cremini, trimmed and sliced 1/2 inch thick
1 cup reduced-fat sour cream
1/4 cup chopped fresh dill, divided

Preheat oven to 500 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 1/2 cups pasta water; drain.

Meanwhile, in a large bowl, combine breadcrumbs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a large heavy pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, about 5 minutes. Remove from heat; transfer 1/4 cup shallots to breadcrumb mixture, along with beef and stir until just combined (do not overmix). Form into 1-inch balls and place, 1 inch apart, on a rimmed baking sheet. Bake until browned and cooked through, about 15 minutes, turning halfway through.

Add mushrooms to pot with remaining shallots and cook, stirring, over medium until mushrooms are softened, 5 minutes. Season with salt and pepper. Add reserved pasta water, scraping up browned bits with a wooden spoon, and bring to a rapid simmer. Cook until liquid is reduced by half, about 6 minutes. Remove from heat and stir in sour cream and 2 tablespoons dill. Add meatballs and toss to coat. Divide pasta among four bowls and top with meatballs, sauce, and remaining 2 tablespoons dill.

Chicken with Prosciutto, Brie, and Arugula

While making this week's meal plan I realized I had chicken in the freezer, a box of arugula in the crisper quickly going bad, and half a wheel of Brie. I'd had my eye on this recipe for Chicken with Prosciutto, Brie, and Arugula ever since Jaida posted it, so this seemed like the perfect time to make it.

This isn't a complicated recipe but I was happy I chose to make it on a weekend instead of a weeknight. I always get flustered breading and frying chicken so I prefer to take my time and do it right rather than rushing. As you can see, patience is a virtue and I got a nice, crispy crust on the cutlets. Delicious.

The slightly-melted Brie and prosciutto combined with the tang from the arugula dressing was divine. This will definitely be going on my 2013 roundup at the end of this year. I was peeved at myself for only making two chicken breasts (and one was so teeny tiny it barely counts as a full breast). SP was also peeved - he ate both his pieces for dinner so he didn't get any leftovers for lunch. I cut Baby Girl's chicken into nuggets, which she devoured along with the crispy potato wedges I served alongside.

Chicken Cutlets with Prosciutto, Brie, and Arugula
Bobby Flay, as seen on Sweet Beginnings

Arugula Salad
2 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1/2 lb baby arugula, rinsed and spun dry

Chicken
1 cup flour
2 large eggs, lightly beaten
2 cups Panko breadcrumbs
Salt and freshly ground black pepper, to taste
4 (6 oz) boneless, skinless, chicken breasts
6 tbsp unsalted butter, divided
2 tbsp olive oil, divided
1/4 lb Brie, rind removed, sliced
8 thin slices Virginia ham or prosciutto

Prepare Arugula Salad: In a medium bowl, whisk together vinegar, mustard, salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula and toss to coat the leaves with the vinaigrette. Set aside while you prepare the chicken.

Place flour, eggs and breadcrumbs in three separate shallow bowls and season each with salt and pepper. Place a wire baking rack over a baking sheet; set aside.

Place each chicken breast between two pieces of waxed paper (or a freezer-style plastic bag) and pound to 1/4-inch thickness. Season chicken on both sides with salt and pepper, and dredge each breast in the flour; tap off excess. Dip into the egg wash and let excess drip off, and then dredge on both side in the breadcrumbs. Place on a baking rack set over a baking sheet.

Preheat two large nonstick saut� pans over high heat. Add 3 tablespoons of butter and 1 tablespoon of oil to each pan and heat until the butter is melted and sizzling. Place 2 breasts in each pan and cook until golden brown on the first side, using tongs flip over and continue cooking until golden brown on the second side and the chicken is cooked through, about 5 to 6 minutes total.

Remove to a plate and immediately top each breast with a few slices of Brie, then top with a few slices of prosciutto and some of the arugula salad. Serve immediately.

Recipe Swap: Banana Sour Cream Pancakes

The theme for this recipe swap was a celebrity recipe. I was excited when I got Jey's submission - Ina Garten's Banana Sour Cream Pancakes. Yum!

I was really hoping for pronounced sour cream and banana flavors but if I hadn't made these myself I wouldn't have known the sour cream was there. And the banana flavor was also non-existent, aside from the slices of banana on top. Don't get me wrong, these still tasted good, but for the effort of making pancakes from scratch I was hoping for better flavors. My batter was also a little thin and I didn't want to add more flour to thicken it up in case it threw off the other ratios.

I didn't realize just how many pancakes this would yield. I got about 24 medium-size pancakes. Thankfully pancakes freeze well so I have quite a few for another time.

Banana Sour Cream Pancakes
As seen on Jey of Cooking, slightly adapted from Ina Garten
Makes about 24 medium pancakes

1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon nutmeg
1 1/2 teaspoons Kosher salt
1/3 cup sour cream
3/4 cup plus 1 tablespoon milk
2 eggs
1 teaspoon vanilla
Zest of 1 lemon
3 bananas, 2 diced, 1 sliced
Maple syrup, for serving

Combine flour, sugar, baking powder, nutmeg and salt. In a separate bowl, combine sour cream, milk, eggs, vanilla and lemon zest. Slowly add the dry mix to the wet ingredients and mix to combine, and then stir in bananas.

Melt butter in a skillet over medium heat. Spoon batter into the pan to make 3 or 4 pancakes and cook for 2-3 minutes. Flip and cook an additional minute. Continue, working in batches, until all batter is used.

Serve with sliced bananas and maple syrup.

Egg Sandwich with Brie and Prosciutto

I had some Brie and prosciutto leftover from New Year's Eve dinner and only one thing on my mind - creating a spinoff of my new favorite breakfast sandwich, the Egg Sandwich with Goat Cheese, Scallions, and Prosciutto.

I didn't change much from Bridget's original creation, just swapped the goat cheese for the Brie. I had to leave out the scallions because we didn't have any. I usually have at least one lurking in my produce drawer but alas, not this time. Definitely add it, though. That slight onion-y flavor would be perfect.

I didn't do a side-by-side comparison but I think I might like the Brie version slightly better than the goat cheese version. I love Brie. I also really liked the sourdough bread, slightly toasted, in place of the huge rolls I used last time. I enjoyed these two mornings in a row and wished I had more prosciutto so I could make them again.

Egg Sandwich with Brie and Prosciutto
Inspired by The Way the Cookie Crumbles

4 eggs
4 scallions, white and green parts, minced
1/2 teaspoon salt
1 tablespoon milk
2 teaspoons olive oil
4 ounces Brie, softened
4 slices sourdough bread, cut in half and lightly toasted
4 ounces sliced prosciutto

In a medium bowl whisk the eggs, minced scallion, salt, and milk until a few large bubbles form.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the egg mixture and lower the heat to medium-low. After about a minute, gently stir the eggs. After about another minute they should be starting to set; use a large spatula to flip sections of egg so the other side can set as well. Turn off the heat but don�t move the pan. Residual heat from the pan will finish cooking the eggs without drying the out while you build the sandwiches.

Spread each half of each slice of bread with some of the Brie. The heat from the bread will help melt the cheese slightly. Layer on 1/4 of the eggs, then 1/4 of the sliced prosciutto. Top with another slice of bread and serve immediately.

Baguette with Prosciutto, Gorgonzola and Fig Jam

Right before the holidays a friend posted on Facebook about a recipe for Baguette with Prosciutto, Gorgonzola and Fig Jam. It sounded divine and I immediately planned my New Year's Eve menu around it.

I only made about a quarter of the baguette because it was just SP and I eating these (Baby Girl licked all the fig jam off her slice - she turned her nose up at the gorgonzola and tried the prosciutto but claimed she didn't like it). The recipe below is my best guess at how much of everything you'll need for a full baguette.

I used gorgonzola (and only a little bit at that) but the flavor was still a bit too pungent for me. So�a recommended layering the fig jam and cheese together to help cut the flavor a bit so that's how I wrote the recipe below. I also think Brie would be excellent. Good thing I have 3/4 of a jar of jam left. Have you tried fig jam? I hadn't before making this and it was great!

Baguette with Prosciutto, Gorgonzola and Fig Jam
Recipe from So�a

1 French baguette
1 small jar fig jam
8oz blue cheese
12-16oz prosciutto, thinly sliced

Preheat the oven to 400 degrees (or preheat the broiler).

Slice the baguette into 1/2"-thick slices, on a slight bias. Place on a baking sheet lined with parchment paper and toast briefly, until just starting to brown. Remove from the oven.

Top each slice with a small amount of fig jam. Add some blue cheese then a slice of prosciutto.

Return to the oven (or broiler) and heat until the cheese melts and the prosciutto starts to crisp.

Serve immediately.