Healthy Bacon & Pumpkin Pasta

Another week in the fall, another can of pumpkin to use.  I remember the great canned pumpkin shortage from 2 years ago - for some reason the stuff went like hotcakes - so Frank returned home from the grocery store one day last year with about a dozen cans.  Needless to say, I haven't had to shop for it this year...

Now, combine it with bacon and you may be in trouble...as in, you'll love it so much, you'll have to keep going out for more.  This combination is deliciously addicting!  

Plus, it's not nearly as bad for you as many other mac n cheese varieties.  Oh and it takes about 20 minutes to make.  LOVE!

Healthy Bacon & Pumpkin Pasta

from Pinch of Yum

2 cups uncooked pasta

1/2 cup pumpkin puree

1 ounce light cream cheese

1/4 cup fat free evaporated milk

1 teaspoon minced garlic

salt and pepper

1/3 cup cooked, crumbled bacon

1/4 cup chopped scallions

Cook pasta according to package instructions.  Drain and return to pot.  Turn heat on low.

Add pumpkin, cream cheese, milk, garlic, salt and pepper.  Mix until cheese is melted and ingredients are warmed through.  

Divide between 2 bowls.  Top with bacon and scallions.

Fried Eggs with Potato Bacon Hash

Anyone who's been following my "chicken sitting" adventures probably realized I was overdue for an egg post.  So, here you go.  Simple and delicious!

(and I must admit - the 4 little feathered buggers are starting to grow on me...)

Fried Eggs with Potato Bacon Hash
4 eggs
small potatoes, cut into chunks
6 pieces bacon
1 onion, chopped
1 tablespoon extra virgin olive oil
2 teaspoons paprika
salt and pepper

Heat a skillet and add oil, followed by potatoes.  Season with salt and pepper, and a bit of paprika.  Let cook for about 5 minutes, then add bacon and onions.  Season again and once everything is cooked through, remove from heat and plate.  Keep warm and set aside.

In the same skillet, crack eggs.  Sprinkle a bit of salt and pepper on top.  Divide potatoes between 2 plates, and once eggs are cooked, place on top of hash and serve.

Roasted Garlic, Caramelized Leek & Bacon Bites

I haven't been talking much about it, but I'm pretty freakin' excited about the Super Bowl.  As a lifelong Giants fan, you can understand why.

Once again, the underdog has prevailed.  I LOVE that.  Even when my team isn't the underdog, I think it's awesome.  All I keep thinking is, it's deja vu...and I'm hoping for the same outcome as four years ago.

My birthday is on Thursday and I'm not even thinking about it.  It's all about SUNDAY.

Now, I don't know what your Super Bowl plans are, but if you're looking for something a little classier than the usual football apps, this recipe is for you.  I'm all about the nachos, wings and crack dip, but sometimes I like to see some different options.

The blend of flavors here is really, really good.  And although they seem "fancy", they're very easy to make.  Oh, and I used frozen leeks (Trader Joe's comes through once again) so if that's all you have, go ahead and use them.

So, what are your Super Bowl plans?  And who are you rooting for?

Roasted Garlic, Caramelized Leeks & Bacon Bites
slightly adapted from What's Cookin' Chicago?

1 package prepared pie crust dough (or homemade)
2 bulbs garlic
sea salt and freshly ground black pepper
extra virgin olive oil
4 thick slices bacon, cut into small chunks
1 cup frozen chopped leeks (or one medium leek), thawed and completely dried
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees.  Season garlic with salt and pepper and coat with oil.  Wrap individually in foil and bake for about an hour, until soft.  Squeeze garlic out of skin with the side of a knife.  Set aside.

Saute bacon over medium low heat until crispy, about 15 minutes.  Add leeks to skillet (keeping heat at medium low), season with salt and pepper, and cook until very soft and sweet, stirring occasionally, about 20-30 minutes.

Lightly spray each tin of a mini-muffin pan.  Roll a small piece of dough into a ball the size of a quarter and press into tin, carefully, while making sure it reaches the sides.  Repeat until all dough is gone.

Place a small dollop of garlic paste into each crust, followed by leek and bacon mixture, then cheese.  Bake for about 10-12 minutes, until cheese is bubbly and lightly browned.  Let cool slightly before serving.

Another goodie for the grill

I've been baking different stuffed cupcakes lately, so why not continue the trend with my cooking, too?

I love me a stuffed burger.  What could be so bad about yummy cheese oozing out of tender, juicy meat?

Nothing.  Nothing at all.

Bacon, Onion & Cheese Stuffed Burgers
adapted from Allrecipes

1 pound ground beef
4 slices bacon
1/2 onion, chopped
cheese of your choice (I used gorgonzola in one burger, shredded cheddar in another)

Form meat into 4 patties and set aside.  In a pan, brown bacon.  Remove (save fat in pan) and set on plate with paper towel to blot off fat.  Once cooled, crumble into small pieces.

Cook onion until brown with reserved bacon fat in the same pan.  Remove and combine with bacon.

Place bacon mixture on one patty, followed by cheese.  Top with another patty.  Repeat with the remaining two.  Place on hot grill and cook to your liking, flipping once.

Makes 2 burgers.

Linked to:  What's On Your Plate?

Daring Cooks: Edible Containers

I had a pretty unique idea for this Daring Cooks challenge right from the get-go, and of course, never found the time to execute it.  Had I remembered that a contest was involved this month (see details at the end of this post), maybe I would have been sure to make the time!

Instead, in true Melissa fashion, I waited until the last minute and made this quick (and delicious!) breakfast for us...yesterday!  Hey, nobody's perfect.

The first time I saw these was over a year ago - my sister made them for us while hosting brunch.  I've made them a few times since then...they never fail to satisfy and impress.  You could change it up a bit by using scrambled eggs, or a different kind of cheese or bread.  I used what I had on hand.  I've also made a low carb version by skipping the bread and using canadian bacon as the cup.

Bacon, Egg & Bread Cups
12 eggs
12 strips of bacon
12 slices of whole wheat bread
shredded cheddar cheese
salt and pepper to taste

Preheat oven to 400 degrees.  Prepare a muffin pan by spraying with non-stick butter spray.  Cook bacon in a skillet until partially cooked.  Place on paper towel lined plate and blot off all excess oil.

Use a standard size glass to cut a circle out of each slice of bread.  Press each piece into muffin pan.  "Line" each tin with bacon around the sides, forming a circle on top of the bread.  Fill each tin with a spoonful of cheese.

Crack each egg and after discarding about half of the egg white, drop into tin.  Repeat with the rest of the eggs.  Add salt and pepper and cook for approximately 8-10 minutes (or as long as it takes to cook eggs to your liking).

Remove each cup gently with a spoon.  Serve immediately.

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!


Linked to: Melt in Your Mouth Monday
                     Egg Recipes Link Up

Hello, March!

• It's been a ROUGH winter for lots of people.  Everyone I talk to seems super excited for spring to get here ASAP.  Including myself.  I need fresh air...I need for Bella to be able to just let loose in a playground on a regular basis...I need to not have to visit germ-infested play areas every day...I need flip flops!!!

Which reminds me...I need to start behaving myself.  My eating habits have been something awful.  The best way for me to lose weight has always been following a low carb diet, so you may be seeing more of those recipes from me now.  That is, if I decide to behave ;)

Here's a great lowER carb breakfast dish (the flour adds some carbs, but not as much as a traditional crust) - another one I created while pregnant.  It's a little different than the crustless quiche recipe I have, and just as delicious.  You don't miss the crust in this one...it really does taste just like regular Quiche Lorraine!  

LowER Carb Quiche Lorraine

• 8 slices bacon

• 4 ounces shredded Swiss cheese
• 2 tablespoons butter, melted
• 4 eggs, beaten
• 1/2 cup onion, chopped
• salt and pepper to taste
• 1/3 cup AP flour
• 1 1/2 cups milk
• 
  
• Cook bacon in a 400 degree oven for approximately 15 minutes.  medium high heat until evenly brown, then set aside.  Once it cools down, crumble it or break it up into small pieces. 
• 
  
• Drop oven temperature to 350 degrees.  Lightly grease a 9 inch pie pan.
• 
  
• Line bottom of pie plate with cheese and bacon. Combine eggs, butter, onion, salt, pepper, flour and milk.  Whisk together until smooth, then pour into pie pan.
• 
  
• Bake for 30-35 minutes, or until set. Serve hot, room temp or cold.

Linked to:  Let's Do Brunch hosted by My Sweet and Savory

Fancy cheap eats

Times are tough right now for a lot of people, but that doesn't mean you have to sacrifice good taste, or even something "special" for dinner at home.  As I've said before, I do a lot of my grocery shopping based on not only what looks good, but what's on sale.  Just about every week, you can get chicken on the bone for around 69 cents a pound, so make it a habit to integrate it into your meal planning every week if sticking to a budget is important to you.  It's so versatile - it's almost impossible to get tired of it.

Ina does it again, with a wonderful Coq Au Vin recipe that's delicious and easy to follow.  Pair it with some mashed potatoes and you've got a comforting, tasty meal that's good enough for company.  You could even look like a rock star and pull this together tomorrow for your Valentine :)

Coq Au Vin
adapted from Ina Garten (she says the recipe serves 3, but it definitely could serve 5-6)

4 oz. bacon, cut into chunks
5 chicken leg quarters
4 chicken legs
Kosher salt and freshly ground black pepper
1/2 lb. carrots, cut into chunks
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac
1 cup red wine
1 cup white wine
1 cup chicken stock
10 fresh thyme sprigs
2 tablespoons butter, at room temperature, divided
1 1/2 tablespoons AP flour
1/2 pound frozen pearl onions
1/2 pound cremini mushrooms

Preheat the oven to 250 degrees F.

Heat the olive oil in a large dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Creamy Mashed Potatoes
10 medium potatoes
1/2 stick butter
4 oz cream cheese
3 tablespoons heavy cream
salt & pepper

Peel the potatoes, place in a pot and boil until they are soft enough to stick a fork in them, about 20 minutes.  Drain potatoes and put them back in the pot.  Break them up a bit, then add remaining ingredients (season to taste) and beat with a hand mixer until smooth, or leave chunky if you prefer more texture.

Serves 8.

Breakfast on a snow day

I think half the country is familiar with the term "snow day" this winter.  It's been a rough one, to say the least.  This breakfast was a rare weekday treat enjoyed by all 3 of us.  Bella especially liked her Mickey Mouse one :)

Have I mentioned lately how much I love my Griddler?

Yes, those are chocolate chips.  And, see below for powdered sugar...plus, oven baked bacon (in a 400 degree oven on foil-lined baking sheets for approximately 15 minutes).  Yum.  Totally brings me back to when I was a kid...my Dad was the primary breakfast chef in our house.

I doubled the recipe and stuck half in the freezer, for a non-snow day (fingers crossed they all end soon!) when we feel like eating like we're housebound.

Chocolate Chip Pancakes
from Food .com
1 egg
1 cup flour
1 cup milk
1 tablespoon sugar
1 tablespoon oil (I used canola)
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
chocolate chips (or whatever add-ins you like)

Put all ingredients, except chocolate chips, in blender and mix.  Pour 1/4 cup at a time onto hot greased griddle, and add chips.

Turn over when bubbly and serve when golden brown.

Makes 8 pancakes.

Like I've said before...waste not, want not!

Therefore, dinner was based around the 3 egg yolks I had leftover from my pignoli cookies (the recipe calls for 3 egg whites).  So, can you guess what I made for dinner?

The real foodies will know...

I normally LOVE peas in this, but Frank is so anti-pea it's ridiculous.  Sigh.

Spaghetti Carbonara
1/2 pound spaghetti
4 slices bacon, cut into chunks
a splash of EVOO
1/2 large onion, chopped
1 large garlic clove, chopped
3 egg yolks
pecorino romano
black pepper
fresh parsley, chopped

Cook spaghetti according to package directions.  Meanwhile, add oil to a hot pot (medium or med-hi flame), followed by the bacon.  Add onion and garlic when bacon is about halfway cooked.

Before draining the spaghetti, reserve about a cup of the water.  Add spaghetti to the bacon mixture (adjust flame to medium-low) and stir until combined.  Take pot off the heat.

Add about half of the reserved water to the egg yolks, and beat immediately to temper the eggs so they don't cook.  Then, add the egg mixture to the spaghetti, stirring to combine.  Add more water if needed.

Add plenty of cheese, pepper and parsley.  Serve immediately!

Low carbing it

I had to get VERY creative with my food when I was pregnant.  As I've mentioned before, I had to follow a low carb diet all along - from about 6 weeks on.  Although I had the best motivator possible, it was still really, really hard...especially in the first trimester when all that would make me feel better was carbs.  Torture.

This was one of my go-to breakfast meals...what's great about it is that you can change it up based on what you're in the mood for (notice I didn't use the word "craving"...I had to delete that from my vocabulary while pregnant) and/or what you have in your kitchen.  "Crustless" is definitely a key word for low carbers - as is "eggs".  Today's version is written below, but like I said, sub any cheese, veggies and protein you like.

Crustless Quiche
6 pieces low-sodium bacon
1/2 tomato, chopped
1/2 onion, chopped
1 scallion, chopped
1 cup frozen spinach, cooked and squeezed dry
6 eggs
pepper to taste
1/4 cup fat free sour cream
1/2 cup shredded mozzarella cheese (part skim)
1/2 cup shredded cheddar cheese (low fat)

Preheat oven to 325 degrees and spray a 9x9 baking pan.  Fry bacon in a skillet, plate and pat dry when finished.  Chop it up.
Dump bacon fat out of skillet but leave about a tablespoon in it.  Add tomato, onion, scallion and spinach to the pan, then bacon.  Cook on low until onion is translucent.
Beat eggs with sour cream and pepper, then add to baking pan, followed by veggie/bacon mixture, then top with cheese.  Bake for about 18 minutes or until cooked through.

Serves 4.