After a trial of keeping food post separate from this blog it got to be too much work so *drumroll* Please welcome back Menu Mondays and recipes here!!!
If you want to see last week's go here! I made some changes- we ate out Friday night at a fish place, had Turkey soup Saturday, and never made the Bourbon Beef Noodle bowl even though it sounds so good!
Monday [today]: Quiche [Bacon, onions, bell peppers, and spinach...]
Tuesday: Whole roasted chicken, carrots, and bread
Wednesday: Leftover chicken into a Chicken and Dumpling soup
Thursday: Homemade pizza [Have I mentioned my wonderful father-in-law got me a Pizza Baking Stone so I can make my own bread and pizza crust!- I am just delighted]
Friday: The fabulous Chicken Carbonara Pasta that I made last week that got rave reviews from all the boys.
Recipe Spotlight: Chicken Carbonara [courtesy of Cuinsine at Home special Pasta edition]
Bread Crumb Topping:
Toast in 2 T Olive oil-
1 c. fresh bread crumbs [I used a packaged of bread crumbs from Trader Joe's]
1/2 c. walnuts, chopped
2 Tablespoon fresh parsley
2 teaspoon lemon zest
For the Carbonara:
Saute and Drain-
1/2 lb diced thick-sliced bacon
Add and Saute-
1 lb chicken tenders, seasoned with salt and pepper [I used cut up chicken breast and seasoned with Trader Joe's 21 Seasoning]
1 t garlic, minced
Deglazed with-
1/2 c. dry white wine
1 T fresh lemon juice
Cook-
3/4 lb dry spaghetti [NOT the whole 1 lb package!]
Whisk together-
3 eggs
1 c. frozen peas [I ran mine under warm water as Trader Joe had these HUGE peas in their frozen section]
1/2 c. Parmesan cheese shredded
1/4 c. heavy cream
Toss with-
Sauteed chicken
Reserved bacon pieces
Hot cooked spaghetti
Garnish with-
Bread crumb topping
Large pot of salted water to a boil for the spaghetti.
Toast bread crumbs and walnuts in oil in saute pan then toss with parsley and zest. Set aside.
Saute bacon in large pan until crisp. Remove cooked bacon to towel lined plate and remove all but one 1T in drippings.
Add chicken to the pan and saute over med-high heat until cook through and add garlic. Then deglaze with wine and lemon juice, reduce until nearly evaporated [3-4 mins]. If you don't have wine on hand, chicken stock would be a good substitute.
Cook spaghetti according to package directions.
Whisk eggs, peas, Parmesan, and cream together in a large bowl. Add the just cooked and hot spaghetti and toss- the heat of the noodles will cook the sauce. Add chicken and reserved bacon. Garnish with the lovely bread crumb mixture.
Enjoy! [This week I'll be sure to take a picture!]
As always- more menu ideas are found at Organizing Junkie
3 comments:
Thank you for the carbonara recipe! I've made similar but the crumb topping mush put it over the top! Can't wait to try it!
I know- it was the crumb topping that made it for me too!
Let me know how it goes for you :)
the carbonara recipe looks absolutely dee-lish!
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