Friday, September 14, 2012

Friday Foodday

Happy Friday lovebugs! Here are some of my favorite recipes this week.

Parmesan and Garlic Linguine
c/o Lauren's Latest
1/2 pound linguine pasta
2 tablespoons salted butter
1/4 cup heavy cream
1/2 clove garlic, finely minced 
lots of salt & pepper, to taste
1/2 cup reserved cooking liquid from pasta
3/4 cup freshly grated parmigianno reggiano
fresh parsley, for garnish {optional}

Bring large pot of water up to boil. Sprinkle in a generous amount of salt and stir in pasta. Cook linguine until al dente and drain, reserving 1/2 cup cooking liquid. Place linguine back into hot pot and stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce. Pour in some pasta water to get the sauce to the consistency you want. {I only used about 3 tablespoons.} Taste and adjust seasonings accordingly. Pour onto serving platter and top with fresh parsley and more grated cheese.

Cheeseburger Skillet Pie with Tomato Salad
c/o Real Simple

  • 4  tablespoons  olive oil
  • medium onion, chopped
  • kosher salt and black pepper
  • 1  pound  ground beef
  • 14.5-ounce can diced fire-roasted tomatoes with green chilies
  • 1 1/2  cups  biscuit mix, plus required ingredients
  • 4  ounces  Cheddar, grated (1 cup)
  • 1 1/2  pounds  assorted fresh tomatoes, cut into bite-size pieces
  • small shallot, thinly sliced
  • 2  tablespoons  chopped fresh flat-leaf parsley
  • 2  tablespoons  red wine vinegar

  1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a medium ovenproof skillet over medium-high heat. Add the onion and ½ teaspoon salt and cook, stirring frequently, until beginning to brown, 6 to 7 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 6 to 8 minutes. Add the canned tomatoes (with their juices) and cook until slightly thickened, 2 to 3 minutes more.
  2. Prepare the biscuit mix according to the package directions. Drop 8 mounds of the dough onto the meat mixture in the skillet and sprinkle with the Cheddar. Bake until the biscuits are golden and cooked through, 18 to 22 minutes.
  3. Meanwhile, in a medium bowl, combine the fresh tomatoes, shallot, parsley, vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the cheeseburger pie.

Bacon Jam and Guacamole Quesadilla with Fried Egg with Bacon Jam Vinaigrette Drizzle

  • 1 (10 inch) tortilla
  • 1/2 cup cheese such and cheddar and/or jack, shredded
  • 2 tablespoons bacon jam
  • 2 tablespoons guacamole
  • 1 egg
  • 1 teaspoon bacon jam vinaigrette (see below)

  • Directions
    1. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, top with the bacon jam and guacamole and the remaining cheese.
    2. Fold the tortilla in half coving the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
    3. Fry the egg and serve on top of the quesadilla with a drizzle of bacon jam vinaigrette.

    bacon jam vinaigrette 
    • 3 tablespoons bacon jam
    • 2 tablespoons oil
    • 2 tablespoons cider vinegar
    • 1 teaspoon mustard
    • salt and pepper to taste
    1. Mix everything well.

1 comment:

  1. now all i want is a bowl of pasta with butter. i think i gained 2 lbs looking at this stuff


Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.