Pasta Carbonara

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pasta carbonara

Pasta Carbonara is one of my all time favorite dishes. Every time I go to an OIP ( a chain of Italian restaurants in my area) you better believe I am ordering I nice big plate of Pasta Carbonara with a loaf of their amazing bread! This is one of those dishes that is kind of pricey for us at almost $15 a plate but it is so worth it! Plus they give so much food that I have lunch for the next day, so really its only $7.50 a plate… or at least thats how I try to justify my favorite dish to my husband. Since I am so in LOVE with this dish (I’m talking talking will you marry me on the first date kind of love… yeah it’s pretty serious!)  I have decided to recreate it at home and put my own spin on it. Now I can have Pasta Carbonara any time I want! Good for my taste buds… baaaad for my hips.

Digging in!

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Here it is! My Pasta Carbonara Recipe! =p

Ingredients: 

1 pound of bacon

1 pond box of penne pasta ( Cooked according to aldente directions + 2 ladles full of pasta water)

1/2 Tsp. Garlic Powder

1/4 Tsp. Black Pepper

1/4 Tsp. Red Pepper Flakes

1/4 C. white cooking wine ( to de-glaze the pan)

2 Cups Heavy cream

1 1/2 Parmesan cheese

2 egg yolks

1 egg

chopped parsley for garnish

 

This is where is gets tricky! This is a fairly simple dish to make it is just a lot is going on at one time, if you have help in the kitchen you are going to want it! If you do not have help in the kitchen, like me, I will show you a few tricks to getting things prepared so you have a beautiful dish.

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Directions:

Start penne noddles and bacon at the same time. More than likely the noodles will be finished before the bacon is     ( this is good!). Using a deep skillet, cut bacon in to small pieces and fry on medium high heat till crispy. Drain bacon grease and set bacon on a plate that has been lined with paper towels, set aside for later. Once pasta is finished, pour 2 ladles full of the pasta water into a small bowl and set aside.  Drain the pasta and let it sit in the strainer until you are ready for it.  Return skillet that you cooked the bacon in to the burner set at medium high heat, pour 1/4 cup of white cookie wine in the skillet to deglaze the bottom of your pan, use a wooden spoon to scrap up all the little brown bits on the bottom of the pan… they add flavor. Add heavy cream, Parmesan cheese, garlic powder, pepper, and red pepper flakes to the skillet, whisk till you have a nice sauce ( it will be a little on the runny side.. that’s OK). Quickly, in another small bowl add 2 egg yolks and one egg, whisk vigorously. Next add the whisked eggs to the 2 ladles spoons of pasta water ( this will temper the eggs so you don’t end up with a sauce that has chunks of fried eggs in it). Wait until you see the first signs of the sauce in the skillet start to boil, as soon as you do quickly add the tempered eggs and whisk for 1-2 minutes or until the sauce starts to thicken a little, it is very important that you do not stop whisking in these 1-2 minutes. Once the sauce has thicken up some turn the heat down to low add the penne noodles and quickly toss them in the sauce.. it should not take long for the noodles to warm back up. Take off the heat an place all the pasta in a large bowl, you do not want it to continue cooking any longer. Plate it up right away and garnish with bacon pieces and fresh parsley.

Note- When re-heating pasta carbonara left overs the next day, I put what I want into a small skillet on medium high heat and add a little heavy cream. This will bring the sauce back to life. I also want to add that I NEVER through the bacon in with the pasta or it will become soft and chewy. It is best just to keep it on the side and add as needed per plate.

 

Ok so I promised I would give you a few tips on how to make this dish if you did not have help in the kitchen, here they are:

* Use a very small bowl and add all the spices and set aside so they are ready to go when needed

* In a medium sized bowl add heavy cream and Parmesan cheese and give a small whisk

* In another small bowl add the egg yolks and egg and whisk vigorously, set them aside so when you need them they are ready.

Hope this helped! =)
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pasta 1

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Cheese steak Skillet Sghetti

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skillet Sghetti

If you are tired of the same old boring spaghetti you are going to want to give my Skillet Sghetti a try. The sauce is made thick and creamy by adding heavy cream, then I top it with cheese that has been broiled to golden brown perfection. I use cheese steak in mine but you could always substitute for ground beef or sausage. P.S. If you are wondering about the name, that is what my son calls spaghetti =)

Ingredients

1 – 15oz  box spaghetti noodles

2 – 24oz  jars of your favorite spaghetti sauce

1 Cup heavy cream

5-7 cheese steaks… minute steaks, whatever you call them LOL

1 – 8oz bag Shredded Mozzarella cheese

 

Directions 

Break Spaghetti noodles in half and cook according to Aldente instructions MINUS 3 minutes. Drain and set aside. In a Medium to large cast iron skillet cook cheese steaks breaking them up using two forks as they cook,  drain excess grease (save 1-2 small spoonfuls to top with). Add both jars of spaghetti sauce and heavy cream in the skillet with the cheese steaks, stir. Add cooked spaghetti noodles to the sauce and mix so all the noodles are well coated in the sauce. Let simmer 5-10 minutes, stirring every few minutes so the sauce does not burn. Once noodles are finished cooking ( I give them a taste test to make sure they are cooked the way I like them) turn heat off and top with the entire bag of Mozzarella cheese and the 1-2 spoonfuls of cheese steak saved from earlier. Place the entire skillet under the broiler till the cheese turns golden brown.

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skillet 3

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
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BBQ Bacon wrapped Chicken strips on a stick

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bc final

These things are AMAZING! They are the perfect appetizer for game day parties. They are easy to make and the house smells fantastic as they are cooking. Your guests mouths will be watering the second they come through your door.=)

* These would also be awesome on the grill =)

Ingredients:

1 – 16 oz pack of boneless skinless chicken tenders/strips  ( thawed)

1 – 1 1/2 – Cups of your favorite BBQ sauce

1 –  pound of bacon

1/2 cup of shredded cheddar cheese

Chives for garnish ( optional, but makes the dish if you ask me)

sour cream for dipping

1 pack of 8 inch skewers ( you will not use all of them)

* Broiler pan is used for this recipe to catch the grease from the bacon

 

Directions:

Pre heat oven to 350 degrees

Put 1 cup of BBQ sauce into a bowl. Next take skewers and run them up through the middle of each chicken strip. Prop the chicken skewers up in the bowl of BBQ sauce so that the chicken is down in the BBQ sauce. Once each chicken strip is on a skewer and in the bowl take a sauce brush and brush each chicken strip well with BBQ sauce. Next wrap one strip of bacon around each chicken strip and line them up on a broiler pan. brush with BBQ sauce again. Bake for 25 minutes, take pan out of the oven and flip the bacon wrapped chicken strips, brush with BBQ sauce. Bake an additional 15 minutes. Take pan out and top bacon wrapped chicken with shredded cheese and chives. Bake until cheese is melted, about 5 minutes. Take pan out, let bacon wrapped chicken cool for just a few minutes and dip them in sour cream.

 

 

 Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
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Pre-Thanksgiving day party ~ Turkey recipe & Holland House White Cooking Wine GIVEAWAY!! (Giveaway EXPIRED)

turkey day

And finally I am going to share with you my turkey recipe! I am going to walk you through each step so you will know exactly how it’s done.

 

First let me show you my  two secret weapons… shhh

holland house 101

 

That’s right, I cook my turkey in white cooking wine… and not just any white cooking wine, Holland house cooking wine! I am in love with Holland house cooking wines and I usually keep the white cooking wine on hand. Cooking the turkey in Holland House white cooking wine will give light flavor that will follow throughout your entire holiday meal.

 

 

My second secret weapon is the herb butter I use, recipe as follows:

 

Herb Butter

Ingredients:

2 sticks of butter

2 cloves of garlic

1 Tbsp. Fresh Parsley (minced)

 

Directions

Melt butter till slightly melted, just enough you can smash it with a fork. Using a garlic press, press garlic into the butter. Next add parsley  and use a fork to mix everything well.

turkey 2

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Ok now that you have learned my secrets lets begin prepping this turkey step by step. These directions will be based on a 20-25 pound turkey because I have never cooked anything smaller or there would be some very hungry people!

 

Pre-Heat oven to 450 degrees 

1.) First step is to make sure the turkey is thawed. If it is frozen it usually takes about 5 days to thaw (depending on the size). Follow the directions on the turkey. Check your turkey the day before you cook it to make sure it is completely thawed. If your turkey is still slightly frozen then place the turkey in a clean sink  in it’s original packaging. Fill the sink with cold water till water comes up to the half way point of the turkey then lay a dish towel on top of the turkey. Change the water every 30 – 40 minutes, until turkey is completley thawed. Then place turkey back into the fridge. (I keep my turkey in the roasting pan I use to cook it and then into the fridge, that way if it leaks it leaks in the roasting pan and not all through your fridge)

2.) Once the day has come and your turkey is thawed, unwrap it and place the turkey in a clean sink. Rinse the turkey off using cold water. When you reach inside the turkey you will find the neck, a bag of “guts”, as I call it, and sometimes they put a pack of gravy in there. I always throw the gravy and the bag of guts in the garbage, But I save the neck and put it in the pan with the turkey.

 

3.) Once the turkey has been rinsed, place it on an old dish towel. Next take paper towels and keep patting the turkey dry. You want the turkey to be as dry as possible. I normally use 1 whole roll of paper towels just for patting it dry. You want to use about three paper towels at once because if you use just one it will stick  to the turkey, and you do not want that. Always make sure to keep things sanitary, if you touched the raw bird then touched your roll of paper towels they are no longer good to use on anything other than drying the raw bird. This is why I dedicate 1 whole roll of paper towels to my turkey, what ever I don’t use I throw away, but I normally use all of them.

turkey 1
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4.) Once the turkey has been patted dry. Season the bird on both sides with sea salt and pepper. I normally put my salt and pepper in little dishes that way I do not touch the salt and pepper containers after I have touched the raw bird.

turkey 3

 

 

5.) Using your hands rub the butter mixture all over the bird on both sides. I use all off the butter.
turkey 5

6.) Once you have added the butter to the turkey now it is time to put your stuffing in the bird.

Click here for my – STUFFING RECIPE 

** First I want to stress that it is very very important you add your stuffing right before you put the bird in the oven. Never put your stuffing in the turkey then let it in the fridge till it’s time to cook it, I know that seems like you are saving time but it is very unsanitary and could make you and your guests sick, so lets play it safe. **
To stuff the bird grab a handful of stuffing and form it into a ball, then press it into the turkey, do as many balls of stuffing as you can. You want to press it in but do not pack it in if that makes sense? Just lightly press it into the bird till you have some stuffing peaking out.
stuffing 2

stuffing 3

7.) Now that the bird is prepared, pour 1 1/2  cups of water in the bottom of your roasting pan. Carefully lift turkey and place it in the roasting pan breast up and throw the neck anywhere it fits, usually I put it on the opposite side of the pan as the stuffing. Place a piece of foil over the stuffing only, so it does not burn. Cook the turkey for 40 minutes at 425 degrees.

turkey 12

 

8.) Once the 40 minutes are up turn oven temperature to 250 degrees, when the oven has reached 250 degrees take the bird out of the oven, remove foil and pour 1 1/2 cups of Holland House White Cooking Wine all around the bottom of the roasting pan.

turkey 13

9.) Cook the turkey at 250 degrees for about 5 hours, you will need a turkey baster to remove the juice as it fills the roasting pan. I like to keep the roasting pan at least half way full with with the broth. Once it gets past half full remove util it is half full in a separate pan, let cool and store in the fridge to use for gravy later.

10.) when there are 3 hours left in the cooking time add the bacon. To do this I place the uncooked bacon on a paper plate that has been lined with paper towels, make sure the bacon is flat. Continue to alternate bacon and paper towels until the whole pound of bacon has been prepped on the plate to microwave. You will have a few layers of bacon and paper towels. This is one of the quickest and easiest ways to cook bacon! The microwave cooks it perfectly crisp, while the layers of paper towels soak up all the grease, so that the bacon isn’t lying in a puddle of grease. And the best part? Clean up is a breeze!

turkey 8
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11.) Next line your turkey with the bacon. start at the back and work your way up. You will have a few extra pieces, I just run them the opposite way… the photo should be pretty self explanatory, I hope! =P

turkey 10

12.) Put the turkey back in the oven and continue cooking an addition 3 hours or until turkey has reached a temperature of 170 degrees F. or 77 degrees C. and the stuffing has reached a temperature of at least 165 degrees F.

13.) Take turkey out of the oven and let rest for about 15-20 minutes before carving. Make sure to tent it with a piece of foil to keep it warm while resting.

turkey 20

 

Now that you know how to make a delicious turkey lets get into the Giveaway! I am Giving away 1 bottle of Holland House White Cooking wine courtesy of Holland House to one lucky winner. I will be using Rafflecopterwhich to determine the winner. By entering this contest you agree to Terms & Conditions and Disclaimers & Disclosures 

How to get 5 extra points!!:  To get 5 extra points, Simply tell me one of your favorite holiday memories in the comments below and I will add them to your Rafflecopter points for more chances to win

a Rafflecopter giveaway
   

Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” //

Cheesy Chicken Fingers

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chicken fingers

These cheesy chicken fingers are so good that I actually had 2 on the plate for the photo! Turned my back for one second and… yup, it was gone!

Cheesy Chicken Fingers

Ingredients:

1  to  1  1/2 pounds chicken tenders (boneless skinless)

1 1/2 Cups bread crumbs

1 Cup flour

1 cup finely shredded mild cheddar cheese

1 – 1 oz  ranch packet

5 eggs

oil for frying

 

 

** I made a mixture of mayo and sriracha for dipping. I do this by putting the amount of mayo I need (usually 1/2) into a bowl and slowly mix in some sriracha until desired taste is reached.

 

 

Directions:

Pour oil to fill line in your deep fryer, set at 350 degrees. Next in a medium size bowl add bread crumbs, flour, cheese, & ranch packet. In a separate bowl add 5 eggs and beat them well. Take one chicken finger at a time and dip into egg, then crumb mixture, then back into the egg, and back into the crumb mixture. Carefully add chicken tenders to fryer basket a few at a time, mine only does three at a time. It is important you do not over crowd the basket or it will bring the oil temperature down and they will not cook properly. Fry for 6 minutes. When the first batch comes out tear one in half to make sure it is cooked properly depending on the size of the chicken tenders they may need cooked a minute more or a minute less. When you take them out lay them on a plate that has been lined with a paper plate to drain any excess grease.

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Taco Salad

taco salad

My mom make this all the time, it’s delicious! Not to mention quick and simple. It’s the perfect meal to make when you are in a hurry.

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Taco Salad

Ingredients:

2 pounds ground beef (fried and drained)

1 head of lettuce (washed, drained, and chopped)

1 – 15 oz can light or dark kidney beans, which ever you prefer (drain and rinsed)

1 – 8 oz bag shredded cheddar cheese (sharp cheddar works nicely)

1 diced tomato

1 onion (peeled and diced)

1 – 11 oz  bag of nacho cheese chips ( squeeze them in the bag so they crumble slightly, you want decent sized pieces)

1 – 16 oz bottle of thousand island dressing

 

First make sure everything has been drained well and ground beef has cooled. In a extra large mixing bowl  add all ingredients except dressing, mix well with tongs. Next add dressing and mix well with tongs. More dressing may be needed depending on the size of the lettuce head.

** PRINTER FRIENDLY VERSION BELOW **

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Bottom of the Pan Patties

Bottom of the pan patties

I made these patties for my mom. She loves the crusty stuff that sticks to the bottom of the pans (meatloaf, roast chicken, roast beef, etc.) or as we call it, the “goop”. I made this recipe to sort of resemble that flavor. I made some of these up a few days ago and gave my husband a plate to take to work for the guys… The man who we bought the sausage from told my husband he has been around sausage for 40 years and never tasted something that good, that’s when I was sure this recipe was a keeper. =)

Bottom of the Pan Patties

Ingredients:

1-1 1/4 pounds ground maple sausage, COOKED (I have used ground beef, and different types of sausage before too)
4 Slices of bread cut into cubes
2 eggs
2 Tbsp. Mayo
5 Spinach leaves rinsed and finely chopped
1/2 C. shredded cheddar cheese
1/4 C. bread crumbs
oil for frying

Directions:

Skillet- set to medium-high heat.

After you have fried and browned your sausage dump it into a bowl and let it cool 5-10 minutes. Next add all of the above ingredients and mix well. Use hands to squeeze the mixture (like you would when making meatloaf), then form into patties. When making the patties you have to be a little rough when forming them. Gently place in an HOT skillet that has been drizzled with oil. Cooke till brown on both sides. You do not want to flip these too much before they are fully cooked or they will break apart, I usually lift one up with a spatula to see if they are ready to be flipped.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

Emile Noel Olive Oil Giveaway (Expired), Review & Recipe! =)

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To celebrate October aka Non-GMO month Emile Noel is celebrating with a giveaway! But before we get to that let me tell you about this delicious olive oil. Emile Noel oils have been Non-GMO since 1920 when founded by Emile Noel and have recently expanded to the U.S. in 2013. And if you thought that was good news then you will be happy to know they make more than just olive oil. Below is a list of all the oils I have found made by Emile:

* Olive Oil
* Macadamia Oil
* Hazelnut Oil
* Sesame Oil
* Pumpkin Seed Oil
* Walnut Oil

EMILE REVIEW

 

I was unsure of what recipe I wanted to use for this review. I wanted a recipe that really showcased the mild yet  elegant flavor of Emile Noel Olive oil, and I found it! Here is a recipe I adapted from FOOD.COM and it works so well with Emile Noel Olive Oil.

 

Pasta

 

Garlic & Olive Oil Pasta Recipe

Ingredients:

1 pound spaghetti (cooked to eldente and drained)

3/4  Cup Emile Noel Olive Oil

2 Large garlic cloves ( if you like more or less garlic feel free to adjust this )

1 pound of bacon (fried, crumbled & grease drained )

1/8 Cup Fresh parsley + some for garnish (finely chopped)

Parmesan cheese to sprinkle on pasta if desired

 

Directions:

In a large bowl add all ingredients except garlic and Emile Olive oil, use tongs to toss spaghetti so all ingredient are mixed. In a smaller bowl add garlic by squeezing it through a garlic press, then add Emile Olive Oil. Using a whisk, whisk vigorously for 30 seconds. Poor this mixture over the spaghetti and toss with tongs once more. Enjoy! =)

 

I took this spaghetti to my moms house and one of the first things she said to me was “Oh my gosh, that’s good olive oil! what kind is it?” It is that good! After I ate my pasta I put some more of Emile Noel Olive Oil on my plate and dipped my bread stick in it…. Don’t judge me LOL

 

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Yup, It’s that good!

And if you think it stops there, you are wrong! Olive oil is also very good for your skin. Here is a link to my homemade  sugar scrub, Emile Olive Oil would work perfectly in this recipe! And with Christmas just around the corner these little sugar scrubs would make awesome gifts! =)

Homemade sugar scrub recipe link: http://www.burlapkitchen.com/2014/03/02/homemade-brown-sugar-scrub/

Now as I promised… The Giveaway! Just enter below for a chance to win! =)


Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

http://burlapkitchen.com/2014/09/19/1501/

Garlic Chicken Burgers

garlic

    Weighing in just under 400 calories I give you the Garlic Chicken burger! Makes 3 larger patties (if you are using something like Kaiser rolls) or 4 smaller patties (if you are using normal hamburger bun)

Ingredients:

1 pound ground chicken

1 Tbsp. mayo

1 Tbsp. fresh parsley

1/2 clove garlic clove minced

1/2 tsp. Worcestershire sauce

salt and pepper to taste

1/4 cup cheddar cheese

Olive oil to drizzle in frying pan

Lettuce & tomato for topping

 

Directions:

Mix all ingredients together except for the olive oil,lettuce, and tomato. Form into 4 patties, or 3 patties if using larger rolls. Next drizzle a frying pan with a little bit of olive oil,just about a table spoon. Turn stove onto a medium high heat wait a few minutes until pan is hot. Next cook burgers until cooked through. Cook about 15-20 minutes depending on your stove. It is very important to make sure they are cooked the whole way through… I usually cut one in half for a test to make sure it is cooked properly.

Next for the bread… I used a whole wheat roll and I put a mayo mixture on both sides drizzled my frying pan with a little more olive oil. and toasted them up.

Mayo mixture:

1/4 Cup mayo

1 tsp. fresh parsley

1/2 garlic clove minced pinch of pepper and salt

** If you like more mayo, double the recipe for the mayo mixture but this will affect calorie count.

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