Pasta Carbonara

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Pasta Carbonara

This is a great and simple dinner recipe. Traditional versions have the raw egg added directly to the pasta as it's served-- but growing up my mom would have my dad fry it up a bit after and I love the texture it creates!

• 8 strips bacon
• 4 eggs
• 1 cup parmesan cheese
• 12 ounces spaghetti
• cracked black pepper & coarse salt

Directions:

1. Bring a large pot of salted water to a boil. Cook pasta until al dente (approximately 10 minutes) 
2. Cook 8 strips of bacon in a pan until lightly crispy. Let cool and crumble into back bit sized pieces. Reserve.
3. In the meantime, combine eggs, parmesan cheese, cracked black pepper and coarse sea salt in a bowl. Reserve. 
4. When pasta is done, drain well and put back into pot over high heat. Add egg mixture and bacon and combine. Heat through for 1-2 minutes.
5. Top with extra parmesan and serve.

Pancakes

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Pancakes

These are my dad's speciality. A family secret is to cook them in bacon drippings-- the payoff in taste is definitely worth all your friends calling you a hillbilly!

• 1 1/2 cups AP Flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 1 egg
• 3 tablespoons melted butter + more for  pan
• 1/4 teaspoon vanilla
• 1 1/4 cup milk

Directions:

1. In a large griddle or frying pan set over medium high heat, melt butter or lard
2. Combine dry ingredients, add wet ingredients and mix until just incorporated (small lumps are okay!)
3. Allow batter to sit for about 5 minutes (resist the urge to stir again-- bubbles are forming that will make your cakes nice and fluffy)
4. Place about a pop can size circle of batter in the hot pan. Allow to cook until many bubbles are showing and the pancake lifts easily from the pan. Flip.
5. Check the bottom of the pancake, slide onto a plate and enjoy!

Italian Lasagna

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Italian Lasagna

Adapted from AllRecipes.com 

This recipe is adapted from Allrecipes' "World's Best Lasagna" and I tend to agree. It is a definite crowd pleaser. I even had my mom (much to my dad's displeasure) declare this her new favourite. Point one for the heir to the Lamb throne.  

• 1 pound sweet Italian sausage, removed from casings
• 1 pound lean ground beef
• 3/4 cup minced onion
• 4 cloves garlic, crushed
• 1 (28 oz) can crushed tomatoes
• 2 (6 oz) cans tomato paste
• 2 (6.5 oz) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 tablespoon fresh basil leaves, chopped
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg plus 1 yolk
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions:

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. Lay flat and reserve. In a mixing bowl, combine ricotta cheese with eggs, remaining parsley, nutmeg and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Pulled Pork Sandwiches

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Pulled Pork Sandwiches

Adapted from Emeril Lagasse 

This recipe originally called for pork shoulder (as does most other recipes I could find) but slow roasting for 4-6 hours isn't alway practical when you've got a hankering for pulled pork on a weeknight. This recipe uses baked pork tenderloin with a spicy cajun BBQ sauce that will satisfy even the most discerning BBQ elitist. 

This recipe can be used for many dishes-- Try adding to nachos,
to quesadillas or to on a freshly toasted bun! 

• Cajun Pork Rub
• 2 tablespoons smoked paprika
• 2 teaspoons coarse salt
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 pound pork tenderloin
• Cajun BBQ Sauce
• 4 tablespoons unsalted butter
• 1 1/2 cups finely chopped onions
• 6 cloves garlic, finely chopped
• 2 1/4 teaspoons sweet paprika
• 2 teaspoons Cajun Rub 
• 2 teaspoons dry mustard
• 1 1/4 teaspoons salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 (6-ounce) can tomato paste
• 1 1/2 cups water
• 3/4 cup cider vinegar
• 6 tablespoons brown sugar

Directions:

1. Preheat oven to 350 degrees F
2. Combine Pork Rub and reserve 2 teaspoons. Rub the rest onto tenderloin, coating well.
3. Heat olive oil in heavy skillet over medium high heat. Sear all sides of the tenderloin and place in baking pan and cover with foil.
4. Bake for 35-40 minutes or until tenderloin reaches the internal temperature of 145 degrees F. Remove and wrap in tinfoil for 5-10 minutes until the pork reaches an internal temperature of 150 degrees F.
5. Meanwhile In a medium saucepan set at medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. 
6. Add the garlic, paprika, 2 teaspoons rub, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. 
7. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. 
8. Add the water, cider vinegar, and brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
9. Remove from heat and allow to cool.
10. Shred pork with two forks and toss in prepared sauce. 

Kaiser Rolls

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Kaiser Rolls

Adapted from Tastes of Home

I remember thinking that breads and buns would be too difficult and technical to make at home. I was surprised that although a bit time consuming-- the process is actually pretty simple. Wow your friends and family by subtling dropping that these are homemade rolls. :)

• 4 1/2 teaspoons active dry yeast
• 2 cups warm water (110° to 115°), divided
• 4 tablespoons sugar, divided
• 1/3 cup olive oil
• 2 teaspoons salt
• 6 to 6-1/2 cups all-purpose flour
• 2 tablespoons melted butter
• sesame seeds

Directions:

1. Preheat oven to 400 degrees F
2. In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 inch apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
5. Melt butter; brush over rolls. Sprinkle with sesame seeds. With sharp knife or razor, cut a 1/4-in.-deep cross on tops of rolls.
6. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 16 rolls.

Butterscotch Brownies

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Butterscotch Brownies

These are a family favourite. They are so delicious my grandma used to make them to sell. The crazy part is they're super easy to make--usually  the toughest part is keeping CK from cutting into them before they cool.  

• 2 cups brown sugar
• 1/2 cup canola oil
• 2 eggs
• 2 teaspoons vanilla
• 1 cup chopped walnuts
• 1 1/3 cup AP flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees F
2. Mix oil, sugar, vanilla, eggs and nuts in a bowl
3. Mix dried ingredients in a separate bowl and then add to wet
4. Bake in 8x12 inch pan for 35-40 minutes
5. Remove and let cool completely before cutting

Orecchiette with Italian Sausage & Rapini

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Orecchiette with Italian Sausage & Rapini

Recipe adapted from French Women Don't Get Fat

I love this meal for a one dish dinner. It's spicy and hearty and looks pretty impressive ;) If you usually aren't one for rapini take heed- the tomato sauce neutralizes much of bitterness creating a nice palate of flavours.  

• 2 cups Orecchiette (serves 4)
• 1 lbs rapini (stems trimmed & roughly chopped)
• 2 tablespoons olive oil
• 2 garlic cloves
• 1 small onion, peeled and finely chopped
• 1/2 lbs hot italian sausage split down the centre and removed from casing
• 1 cup plain tomato sauce
• Salt and freshly ground pepper
• 1/2 cup grated pecorino
• 1/2 cup grated parmesan 

Directions:

1. Cook the orecchiette in large pot of boiling salted water until they begin to soften (about 8 minutes). Add the rapini and cook until pasta is al dente (about 3 more minutes) Drain and reserve.
2. While pasta is cooking, heat the olive oil in a large saute pan over medium head. Add garlic and onion and cook until fragrant and softened (about 3 minutes) Add the sausage, breaking it up with a wooden spoon and cook until browned, 5-8 minutes.
3. Add the cooked pasta and broccoli rabe to the saute pan and toss until fully incorporated. Add the tomato sauce and cook for 1-2 minutes until heated through. Sprinkle with grated cheeses and salt & pepper and serve.