Showing posts with label bacon. Show all posts
Showing posts with label bacon. Show all posts
Monday, June 14, 2010
Spinach BLT Wrap
4:28 PM | 
Posted by
Kelly
Since another preggo and I indulged in an Olive Garden craving for lunch today, I thought Id keep dinner nice and light. More spinach, what a surprise!!Spinach BLT Wrap
A Running Mama Cooks Original Recipe
Makes 1 wrap
Ingredients:
1 Spinach, Garlic and Pesto Tortilla (I got them at Wegmans)
4 strips turkey bacon
1 vine ripened tomato, seeded and chopped
1/4 cups shredded asiago cheese
2 tbs Balsamic-Tomato dressing (see below)
1/2 cup cup baby spinach
Cooking spray
Directions:
Preheat a panini press.
Cook bacon until crisp. Arrange bacon, tomato, cheese and spinach onto tortilla. Drizzle with dressing. Spray panini press with cooking spray and place folded tortillas seam side down. Grill until toasty.
Balsamic-Tomato Vinaigrette
Ingredients:
9 tablespoons balsamic vinegar
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 ½ tablespoon tomato paste
Salt and pepper to taste (about 1/8 teaspoon each)
3/4 cup olive oil
Directions:
In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then, while the blender is running, slowly add the olive oil and blend until completely combined.
Labels:
Tuesday, November 3, 2009
Pasta with Eggs and Bacon (take 2)
I decided to give this recipe one more try because even though I wasn't super impressed the first time, my daughter loved it. I made a few changes this time. I used cellentani pasta instead of spaghetti, added some red pepper flakes in with the bacon and used a little mozzarella with a large handful of asiago and shredded parmesan cheese to give it more sharpness. Today's version was much tastier. This will definitely be added to my quick and easy meal list.
INGREDIENTS
1/4 teaspoon kosher salt, plus more for the pasta pot
2 tablespoons extra-virgin olive oil
2 tablespoons butter
8 ounces slab or thick-cut bacon, cut in 1/2 -inch pieces
5 large eggs
1 batch (1 1/2 pounds) fresh cavatelli (recipe below) or 1 pound dried pasta (I used cellentani)
2 cups shredded Fontina Val d’Aosta (I substituted an Mozzarella, Asiago and Parmesan)
1/4 teaspoon kosher salt, plus more for the pasta pot
2 tablespoons extra-virgin olive oil
2 tablespoons butter
8 ounces slab or thick-cut bacon, cut in 1/2 -inch pieces
5 large eggs
1 batch (1 1/2 pounds) fresh cavatelli (recipe below) or 1 pound dried pasta (I used cellentani)
2 cups shredded Fontina Val d’Aosta (I substituted an Mozzarella, Asiago and Parmesan)
DIRECTIONS
Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
Pour the olive oil into the skillet, and set it over medium-high heat. Drop in the butter, let it melt, then scatter in the bacon pieces. Cook the bacon, stirring and tossing the pieces, for 5 minutes or so, until they’re crisp and caramelized. (If the bacon rendered lots of fat, you can pour off half the fat in the pan.)
Beat the eggs and 1/4 teaspoon salt in a bowl until well blended.
When the water is at a rolling boil, drop in the cavatelli, stir, and return the water to a boil. Cook the cavatelli 4 to 5 minutes, until al dente. Lift them from the pot, drain briefly and spill them into the skillet.
Over medium heat, toss the cavatelli with the bacon pieces, coating the pasta with the oil, butter and bacon fat, too. Pour the beaten eggs all over the pasta, stirring and tumbling them together; keep scraping the coagulating egg from the sides and bottom of the pan, and incorporate it in with the wet eggs. Cook for a minute or two, just until all the egg is lightly cooked and custardy and evenly scrambled into the cavatelli.
Turn off the heat, scatter the shredded Fontina over the eggs and pasta, and toss thoroughly to blend in the cheese as it melts.
Serve immediately.
Thursday, October 22, 2009
Pasta with Eggs and Bacon
This recipe was on the Today show the other day. My father in law thought it looked interesting and sent me the link. I decided to give it a try, I needed a quick and easy dinner for my daughter and me. I cut the recipe in half and made a few adjustments.
1/4 teaspoon kosher salt, plus more for the pasta pot
2 tablespoons extra-virgin olive oil
2 tablespoons butter
8 ounces slab or thick-cut bacon, cut in 1/2 -inch pieces
5 large eggs
1 batch (1 1/2 pounds) fresh cavatelli (recipe below) or 1 pound dried pasta (I used spaghetti)
2 cups shredded Fontina Val d’Aosta (I substituted an Italian blend of cheeses)
DIRECTIONS
Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
Pour the olive oil into the skillet, and set it over medium-high heat. Drop in the butter, let it melt, then scatter in the bacon pieces. Cook the bacon, stirring and tossing the pieces, for 5 minutes or so, until they’re crisp and caramelized. (If the bacon rendered lots of fat, you can pour off half the fat in the pan.)
Beat the eggs and 1/4 teaspoon salt in a bowl until well blended.
When the water is at a rolling boil, drop in the cavatelli, stir, and return the water to a boil. Cook the cavatelli 4 to 5 minutes, until al dente. Lift them from the pot, drain briefly and spill them into the skillet.
Over medium heat, toss the cavatelli with the bacon pieces, coating the pasta with the oil, butter and bacon fat, too. Pour the beaten eggs all over the pasta, stirring and tumbling them together; keep scraping the coagulating egg from the sides and bottom of the pan, and incorporate it in with the wet eggs. Cook for a minute or two, just until all the egg is lightly cooked and custardy and evenly scrambled into the cavatelli.
Turn off the heat, scatter the shredded Fontina over the eggs and pasta, and toss thoroughly to blend in the cheese as it melts.
Serve immediately.
Cecily loved it and ate an entire bowl, not bad for my picky girl. I, on the other hand, wasn't super impressed. The flavor was kind of bland, it was definitely lacking something. That being said, I think I would try this again, maybe using the fontina cheese that it called for and adding some other flavors. I have a great Rachael Ray recipe for Carbonara so maybe I am just spoiled by that one!
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