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}
Directions
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
- 1 medium onion, chopped
- kosher salt and black pepper
- 1 pound ground beef
- 1 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
- 1 small shallot, thinly sliced
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons red wine vinegar
Directions
- 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.
- 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.
- 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
c/o Closet Cooking
Ingredients
- 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
- 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.
- 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.
- Fry the egg and serve on top of the quesadilla with a drizzle of bacon jam vinaigrette.
bacon jam vinaigretteIngredients
- 3 tablespoons bacon jam
- 2 tablespoons oil
- 2 tablespoons cider vinegar
- 1 teaspoon mustard
- salt and pepper to taste
Directions
- Mix everything well.
