Pasta with Bacon, Brussels Sprouts

I love pasta! I could eat it every night. There are so many combinations and possibilities; I think you could go years without ever preparing the same recipe. I’ve been trying to use more whole grain pasta and make recipes that have vegetables. At least that way it’s sort of good for you. If you’re a brussels sprouts fan, you know they are so good prepared with bacon. I had brussels sprouts that needed to be used up and a couple of slices of leftover bacon, so I decided to see if I could find a recipe to use them up. I wish I was better at just creating a recipe myself!! The flavors in this recipe are so clean and crisp. The sage and the brussels sprouts are delicious together!



Pasta With Brussels Sprouts and Bacon
Courtesy of Martha Stewart Living
6 ounces bacon (about 7 slices), cut into 3/4-inch pieces
Up to 1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
4 large shallots, cut into thin rounds
1 1/4 pounds brussels sprouts, trimmed and halved (quartered if large)
1 1/4 cups homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper
12 ounces rigatoni pasta
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/3 cup coarsely chopped fresh sage leaves, about 20 leaves
Directions
1.Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.
2.Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.
3.Stir in sprouts mixture, reserved 1/2 cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.

I am linking this to Tasty Tuesday's and Tuesday's at the Table.

Happy Pink Saturday!

Isn't this a beautiful picture? I wish I could take credit but I was out of pink's in the picture file. I found this one on Wikimedia. I hope everyone is having a wonderful Pink Satuday!

We're camping this weekend. Savoring every moment of this beautiful fall weather! What's your favorite thing about fall?

I am linking this to Pink Saturday at How Sweet the Sound!

Sesame Honey Grilled Chicken

Finding a way to get a beautifully grilled, yet not too browned chicken can be challenging. Too often the marinade or grilling sauce has an ingredient in it that will burn easily. If you have trouble with this too, give this recipe a try. Not only are the ingredients delicious, it’s a beautiful color when finished grilling.




SESAME-HONEY GRILLED CHICKEN
Recipe courtesy of Red Couch Recipes

1/2 cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste
1 to 1-1/2 pounds chicken breasts -- I used chicken thighs
1/2 cup honey
1 -1/2 teaspoons hoisin sauce
2 tablespoon toasted sesame seeds
1 green onion, trimmed and chopped

In a medium bowl, combine soy sauce, ginger, garlic and chili paste. Add chicken and let marinate for 15 minutes stirring often.

Set up a gas or charcoal grill for medium heat (350 to 400; you can hold your hand 5 inch above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.

In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.

Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

I am linking this to Foodie Friday at Designs by Gollum.

From The Good Life

When you live in the midwest, you savor every moment of fall and spring. Fall is a welcome break from the hot and humid summers. After our long, cold winters, Spring never comes quick enough.

This past weekend we were blessed with beautiful, sunny 60 degree days. Tim and I took advantage of the weather and went to the zoo. If you've ever been in Omaha, chances are you've been to our zoo. The Henry Doorly Zoo is one of Omaha's most famous attractions.









New to the zoo this year is Expedition Madagascar. The exhibit houses a number of critically endangered species, due to habitat loss and hunting.

Next to the zoo is another famous Omaha attraction, Rosenblatt Stadium. The stadium is scheduled to be demolished this year. Rosenblatt has been an Omaha icon since the 50's. Although I didn't grow up in Omaha, I have fond memories of Rosenblatt. My son Justin and I made a summer trip to Omaha when he was little. Rosenblatt has been the home of the Omaha Royals and The College World Series. The CWS will have a new stadium in 2011, TD Ameritrade Stadium in downtown Omaha. The Omaha Royals will have a new stadium in the southern part of Omaha in 2011. The team and stadium name are yet to be determined. I know Rosenblatt is old and the NCAA requested a new stadium for the CWS but it will be a sad day in Omaha when the wrecking ball flattens Rosenblatt.

Beef Burgundy

When you find a recipe you like, what do you do with it? Do you bookmark it, print it or use some sort of recipe software to file it? When I first started blogging, I printed the recipes. I’d file them in my accordion files of recipes. That’s really not a good solution. I end up riffling through the folder to find the recipes plus I don’t like printing anymore than I absolutely have to. So I started bookmarking them. The problem with this was, I couldn’t find a anything. Where were the desserts, the main dishes, the salads? They were all mixed together. After feeling so overwhelmed with all of the recipes, I created folders for each category. I bookmark them and file them by category. It’s a pretty good solution. My accordion file is still filled with all of those recipes I printed before I started this process, not to mention the years of clipped and saved recipes. A few months ago I bought a scanner that will scan larger pages, up to 8 ½". My plan is to scan and file the recipes in my computer. My husband just reminded me, I’ve scanned nothing so far. I keep telling him it’s my winter project. Will you guys remind me in December? Thanks!

This recipe is one of the oldest from my bookmarked file. Not sure where I found it or when I saved it. I think it was before I started blogging. This recipe is perfect for fall or better yet a cold winter day. I asked Tim how this recipe compares with my other stew recipes. This recipe is his second favorite. His favorite is this one and his least favorite is this one. I like them all. The Beef Burgundy is a richer, fancier stew. The other two are more traditional, like those mom made.

Beef Burgundy
12/2006
Cooks Country

Make sure to use the low setting on your slow cooker; the stew will burn on the high setting. Serve with boiled potatoes (the traditional accompaniment), mashed potatoes, or buttered egg noodles.

Serves 6 to 8 8 ounces bacon , chopped
4 pounds beef stew meat (preferably chuck)
1 large onion , chopped fine
2 carrots , peeled and chopped fine
8 garlic cloves, minced
2 teaspoons chopped fresh thyme leaves
4 tablespoons tomato paste
2 1/2 cups Pinot Noir
1 1/2 cups low-sodium chicken broth
1/3 cup soy sauce
3 bay leaves
3 tablespoons Minute Tapioca
3 tablespoons minced fresh parsley leaves

1. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.

2. Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker insert. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef to slow cooker insert.

3. Add reserved bacon fat to now-empty skillet and heat over medium-high heat until shimmering. Add onion, carrots, and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker insert.

4. Return now-empty skillet to high heat and add 1 1/2 cups wine, chicken broth, and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker insert.

5. Stir bay leaves and tapioca into slow cooker insert. Set slow cooker on low, cover, and cook until meat is fork-tender, about 9 hours.

6. When ready to serve, discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve.

The final touch, in addition to the rich flavor of the wine, many people consider a garnish of sautéed onions and mushrooms one of the hallmarks of a great beef Burgundy. We think this little bit of last-minute kitchen work is worth the effort.

Instructions for the Garnish: Before reducing wine in step 6, bring 2 cups frozen pearl onions, 5 tablespoons unsalted butter, 1 tablespoon sugar, and 1/2 cup water to boil in large skillet over high heat. Cover and simmer over medium-low heat until onions are tender, about 5 minutes. Uncover, increase heat to high, and cook until liquid evaporates, about 3 minutes. Add 10 ounces white mushrooms, quartered, and 1/4 teaspoon salt and cook until vegetables are browned and glazed, about 5 minutes. Stir onions and mushrooms into stew and proceed to reduce wine in now-empty skillet as directed in step 6.

I am linking this to Tempt My Tummy Tuesday's, Tasty Tuesday's and Tuesday's at the Table.

Creme Brulee Cheesecake Bars

This week's SMS recipe is Coconut Pecan Frosting on the cake of your choice. We're not big on coconut, so I am posting this delicious recipe instead. SMS is being hosted by one of my blogging friends, Eliana of A Chica Bakes. Stop by her blog, I am sure her creation is amazing.

Have you met my blogging pal, Gnee of Singing With Birds? If you haven't, stop by her place and introduce yourself. Gnee shares the best recipes and takes amazing photographs.

What are your favorite desserts? For me it's anything chocolate, cheesecake and creme brulee. I am not a fan of fruit desserts. Why is that? I think it's because as my father said last weekend, I was raised on donuts and ice cream. When I saw Gnee's Creme Brulee Cheesecake bars, I knew I would be making them soon!

If you're watching what you eat, close this post now!! I can't even imagine the number of calories and fat grams in these bars. I'm sure that's why they are so decadent. It's a good thing I shared these with friends and co workers. Otherwise, I'd have eaten way too many.

Crème Brûlée Cheesecake Bars from Betty Crocker
Recipe Courtesy of Singing With Birds

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Makes 36 bars

Happy Pink Saturday!