Meat Lovers Pasta Bake

Vegetarians and Vegans beware. This post is not for you. I'm sorry, but I'm not. 

I'm a lady who proudly enjoys bacon with everything. And this dish is one of them! 

Bacon, ground pork, and pepperoni. Yep, that just happened. It's like a meat-lovers pizza all wrapped up in a creamy pasta sauce. Best part is, this meal is quick-easy-and downright yummy. 

Perfect for a weeknight dinner!  

Meat Lovers Pasta Bake

serves 4-6 

• 1 lb whole wheat spaghetti, cooked al dente 
• 1 cup fat-free cream cheese
• 1 lb ground pork
• 4 slices of bacon, chopped
• 1 cup of pre-sliced pepperoni 
• 1 medium onion, chopped
• 1 yellow bell pepper, chopped
• 2 tbsp Italian Seasoning
• 2 tbsp garlic powder
• 1 tbsp red pepper flakes [or more if you like an extra kick]
• 1 cup shredded colby-jack cheese
• 3 cups jarred marinara 

1. begin by preheating oven to 350 degrees and cooking bacon in a large pan. cook until browned. then remove from pan and let drain on a paper towel. reserve bacon grease in pan. 
2. add ground pork to pan. brown and season with garlic powder, Italian Seasoning, and red pepper flakes. add yellow pepper, onion and pepperoni slices. stir well. 
3. melt cream cheese into meat mixture and add marinara sauce. stir until well blended. 
4. remove from heat + slowly add spaghetti to sauce pan a little at a time. use tongs to combine sauce and pasta well. pour into greased casserole dish. 
5. top with browned bacon, colby-jack cheese and a sprinkle or two of Italian Seasoning. bake for 10-12 minutes, or until cheese is melted. 

check out that cheesy-meaty goodness. 

it's a beautiful thing. 

Panko-Crusted Salmon with Baked Risotto

This past weekend my big brother was in town [yay!]. And family in town means time for a seriously family dinner. Feeling seasonal and springy I thought a fabulous salmon dish would do the trick. Something light and fresh, while still being simple and easy to whip up with family members swirling about the kitchen. I got some inspiration from the always-elegant Barefoot Contessa and adapted my own baked risotto recipe to complete the meal. We started with a fabulous cheese plate I put together, complete with little label-flags [going for the wow factor]. From there the wine flowed, we reminisced and giggled over infamous family stories and lovely-yummy night was had by all. 

add a little wow-factor to your next cheese plate! 

craft-store "flag" stickers + toothpicks make perfect little cheese labels.

this rhubarb preserve is outrageously good. [thanks Monika!]

this comes from the adorable [chain] bakery le pain quotidien.

it served as a wonderful sweet treat to top our different cheeses with. 

perfectly cooked, flaky, crunchy salmon. 

the makings of a delicious risotto. 

Panko-Crusted Salmon with Baked Risotto 

serves 4-6 

• Risotto
• 6 slices of bacon, chopped
• 1/2 medium onion, chopped finely
• 2 cups roasted asparagus, chopped [click for the best-easiest way to roast asparagus]
• 4 cups chicken broth
• 2/3 cup dry white wine
• 1 1/2 cups Arborio rice

1. preheat oven to 400 degrees. using an oven safe, straight-sided saucepan or Dutch oven with lid, cook bacon over med-high heat. 
2. when bacon is cooked through-remove bacon and let drain on a plated paper towel. reserve fat in pan, and add onion. cook until soft and see-through--about 3 minutes. 
3. add rice and stir to coat well. stir in the wine and cook until it evaporates. [about 1 minute]
4. add spices + salt and pepper to taste. stir in chicken broth and bring to a boil. 
5. cover + bake for 20-25 minutes. check the risotto-- most of the liquid should be absorbed. 
6. remove from oven, add chopped bacon and asparagus and stir until combined well. 

• Salmon [adapted from the Barefoot Contessa]
• 1 cup panko [japanese] bread crumbs
• 2 tbsp EVOO
• 1-2 tsp fresh grated lemon zest
• 2 tbsp parsley, finely chopped 
• salt and pepper to taste
• 2-3 tbsp of Dijon mustard 
• 4-6 [6-8oz] salmon filets, skinned 
• 1-2 tsp of fresh lemon juice

1. heat oven to 375 degrees. grease an oven-safe casserole dish with olive oil cooking spray. place salmon filets in casserole dish, close together.
2. meanwhile, in a small bowl combine the first 5 ingredients until the crumbs are evenly coated. set aside. 
3. next, brush mustard evenly on each filet. top salmon with bread brumbs, making sure they're spread evenly across all of the filets. [the mustard sort of acts like the glue that holds the yummy crumbs atop the fish]
4. place in oven for 10-12 minutes, or until sides of salmon begin to get white. 
5. for the last 2-3 minutes, switch your oven to the broiler on low to get your bread crumbs perfectly golden. [be careful not to burn- broilers are fast + parsley likes to flame up!]
6. remove salmon from oven, drizzle a couple of drops of lemon juice over top + serve it up! [remember to squeeze your lemon cut side up so you don't have to go fishing for lost seeds later]

This way of cooking salmon really was a hit! I've always grilled salmon, but this way is so easy, quick, and delivers the most tender salmon I've ever cooked. And the risotto. Oh the risotto. Talk about a crowd pleaser! And guess what? You don't have to break your arm or a sweat to make it! This risotto is simply springy comfort food. Smooth and creamy heaven with all the lovely flavors of bacon and lemony roasted asparagus. 

Hope your family enjoys this meal as much as mine did! 

Cheesy Quinoa + Broccoli Bake

A new twist on a classic. That's what I love to do! Take something traditional like mac + cheese for instance, and make it something totally new--but based on the same principle. In this case I swapped the elbow macaroni for tri-colored quinoa [yum!], added bacon + broccoli, and made my own spicy cheese sauce from scratch. No easy-mac, mystery powdered cheese here. Nope, no-siree! Don't get me wrong, back in the day ['which was a Wednesday'-DC] I ate my fair share of easy-mac. Usually in college, after coming home from the bars easy-mac was just that...easy! A little water, a little powder [hmmm] and ding- it's ready! It did its job...now easy-mac has gone and grow'd up! It's time for a healthier, fresher take on a yummy classic. Let's go!


Cheesy Quinoa + Broccoli Bake 

• Cheese Sauce
• 1 tbsp flour 
• 1 1/2 tbsp butter 
• 2/3 cup milk [Almond Milk works great!]
• 2 tbsp plain cream cheese
• 1 tbsp chili garlic sauce
• 1 tsp nutmeg
• 1 cup shredded mozzarella [skim] cheese 
• 2 cups quinoa, cooked
• 2 cups broccoli florets, cooked + chopped
• 3-4 strips of bacon, cooked + chopped 
• 3/4 cup shredded mozzarella

1. start by rinsing  your quinoa [2-3 times] and cooking it by following the directions on the box. 
2. meanwhile pre-heat the oven to 375 degrees. start making your cheese sauce by starting with the classic "roux" [butter, flour, milk].
3. begin in a small sauce pan by melting the butter over med-high heat. once butter is melted, slowly start whisking in flour. once flour and butter have created a thick paste, slowly whisk in milk. bring to a low-boil and continue whisking occasionally. once mixture has thickened, start adding mozzarella cheese. continue stirring and add nutmeg, chili garlic sauce, and cream cheese. continue stirring until blended well, smooth + dreamy! [it's slightly pink...I know!]
4. in a large bowl combine, broccoli, bacon, quinoa, and cheese sauce. add salt + pepper to taste. 
5. spoon quinoa mixture into a large casserole dish that has been greased with olive oil spray. sprinkle remaining mozzarella cheese on top. bake for 15-20 minutes, or until cheese is melty and quinoa is bubbling. 

roux [rue] is that you?

oh hey dreamy cheese sauce. 

vegetarian? peskatarian? skip the bacon. more for me!

cheesy, melty, healthy[er] twist on a classic. 

be easy. 

[Easy] Homemade Tortilla Chips

Tortilla chips and pita chips are a staple in our pantry. We love them for snacks with salsa, guacamole [check out my no-fail easy recipe for guac!] + hummus!! The other day we ran out just as I was getting ready to stock the pantry for lunches. But..I had leftover tortillas from my Tostadas I made a couple weeks ago. So! Using that good ole think-tank of mine, I cut them into sixes, threw them on a lined cookie sheet, sprayed them with olive oil spray, drizzled them with EVOO, and sprinkled them with salt, pepper, and a little Old Bay! In the oven @ 375 degrees for 10-15 minutes + WOW! Soooo good! And so easy. They are crunchy + flaky with just enough spice. And they serve as the perfect travel device between myself + my hummus. [score!]

 This week instead of buying my usual bulk stash of Stacy's Naked Pita Chips, I'm making these again. You could season them with practically anything your little heart desires. I'm thinking of trying some cinnamon and sugar ones next. YUM!! 

five for five

5 ingredient meal in less than 5 minutes. 
on your mark...get set...COOK!

5 minute dinner winner! 

serves 2

1. heat soup over med-high heat on stove. 
2. cook rice [90-seconds!!] in microwave. 
3. remove soup from stove, add 1/2 cup greek yogurt + 1 tbsp [or more] red pepper flakes. 
4. empty rice into bowl, add 2-3 tbsp pesto. 
5. portion rice into individuals bowls + top with [jazzed up] soup. 

time! 

seriously fast. seriously cheap. seriously easy. seriously good. 

no, seriously. 

for more Campbell's Chunky Soup dinner ideas click here. 

and now for...

5 for 5 awkward/awesome moments
[inspired by the weekly musings of TheDaybook's awkward + awesome Thursdays]

Read more »