Hola, Deliciousness!

Here's a recipe from the archives...


Mexican Mac & Cheese
adapted from Fast, Easy, Fresh


2 c. elbow mac
2 links fresh chorizo, removed from casings and browned/broken up
1/2 c. salsa verde (from a jar)
1 c. (packed) fresh cilantro leaves
3 c. (packed) shredded cheddar, plus 1 c. for sprinkling (4 c. total)
4 tsp. flour
1 c. 1% milk
3/4 c. heavy cream (don't see why you can't use all milk, but cream is tasty)
1/4 tsp. (scant) ground cloves
1 c. corn chips

Heat oven to 425 degrees. Cook macaroni until al dente, about 6 minutes and drain.
Meanwhile, blend/process the salsa and cilantro until smooth. Toss 3 c. cheddar with the flour in a bowl to coat.
Bring milk, cream, and cloves to simmer in large saucepan over medium-high heat. Add cheese mixture. Stir until cheese melts, a couple minutes. Mix in macaroni and cooked chorizo. Season with pepper, if you want.
Spread half of mac & cheese in 13x9 dish (spray first). Pour half of salsa mixture over top. Sprinkle with 1/2 c. cheese (more cheese!!!!). Top with remaining mac & cheese, and another layer of salsa. Sprinkle chips over (I used the little ones from the bottom of a bag), then top with remaining 1/2 c. cheese. Bake until heated through, about 10 minutes.

Tortellini with Asiago and Bacon

Yes, I did say bacon.

Now that I have your attention, this is one of the best things we've ever had at our house.  I would've payed $10 for a plate of this at a restaurant.  As it was, it wasn't that cheap, but for about $25 I fed the Flour Children plus two of their friends, Hub, and myself.  And Hub has some for tomorrow's lunch.  So that's pretty good.

And, yes.  This is pretty easy to make.

This is my version.  You can find the original here.  I had to double it to feed all of us.

You can't really see any browned bits from the broiler because I didn't leave this one
in long enough.  But I broiled the second one enough to brown it.  We just couldn't wait.  It happens.

Tortellini with Asiago and Bacon
adapted from Cooking for My Peace of Mind

12 oz. bacon (about 8 slices), probably better make a little extra for noshing while cooking
1/2 large onion, chopped
2-3 cloves of garlic, minced or about 2 tsp. of garlic powder
salt and pepper to taste (I skipped the salt, what with the bacon and the cheese being salty)
2 tbsp. flour
3-4 c. milk (depending on the consistency you want; I opted for 3)
2 lbs of refrigerated cheese tortellini, NOT cooked
1 c. grated asiago (or other hard cheese, like parm or romano)

Heat broiler.  In large skillet (I used two; this is a lot of food), cook the bacon until brown and crispy.  Set aside to drain.  You can pour off a little of the grease, but not too much.  That's right.  We're gonna eat it.  You'll be okay.  In fact, it's why it's so good.  Add the onion and garlic and cook until the onion is soft.  Add the flour and cook, stirring constantly for 30 seconds.

Slowly whisk in the milk.  Add the tortellini.  Bring to a boil and stir occasionally.  Reduce heat to low until thickened, stirring frequently.  Remove from heat and crumble the bacon over the pasta and add half of the cheese.  Stir to combine.

You could eat it now, but why?  Top with the rest of the cheese.  Stick it under the broiler for about 3 or 4 minutes and let it brown a bit.  It's just so pretty.  Well, make sure your pan can go under the broiler (I made mine in cast iron skillets).  If not, transfer it to one (or two) that can.

You are welcome, my friends.

Eats for the equinox

I made this in late spring, when spinach was everywhere.  But now fall is approaching, and spinach will be back.  This is super easy.  The most expensive part of it is the bacon, so a splurge for the good stuff is definitely warranted, if you feel so led.

Penne, Spinach & Bacon

1 (12 oz) package penne

2 tbsp. olive oil, divided

6 slices bacon, chopped

2 tbsp. minced garlic

1 (14.5 oz) can diced tomatoes

1 bunch fresh spinach, rinsed, torn into bite-size pieces (The Flour Children tore the spinach)

Cook pasta according to package directions.  Heat 1 tbsp. oil in skillet over medium.  

Place bacon in skillet, and cook until brown and crisp.  Add garlic, and cook about 1 minutes.  Stir in tomatoes (with juice) and heat through.  Put spinach in colander and strain pasta over it.  The cooking liquid will wilt your spinach.  Toss all ingredients together with 1 tbsp. oil.