Happy Big Game Day

Thanks to Betty Crocker for the instructions for the dessert we are bringing to the party today!


Football Cupcake Pull-Aparts

Here's to good food and a good game!

A Family Favorite: Spaghetti Carbonara

I give my mom all the credit for teaching me to cook. Many of the dishes I cooked when I lived on my own were ones she had shown me to make. As I lived on my own longer, got married, and had a family, I stayed relatively true to those dishes only making minor adjustments. One of the dishes that was a favorite of mine growing up has now become a favorite of my step-daughter's: spaghetti carbonara. This recipe is by no means low-fat but it is delicious and I have made minor changes to my mom's recipe to include butter substitute leaner bacon and whole wheat pasta. Her original recipe called for a pound of regular spaghetti and 1 pound of bacon.

1 box whole wheat thin spaghetti (we like Barilla) or spaghetti of your choice
1 package center cut bacon (12oz) cut into small pieces
3/4 stick I Can't Believe It's Not Butter for baking (or any butter substitute)
2 large cloves of garlic crushed
1 1/4 cup grated Parmesan
5 eggs beaten
fresh ground pepper to taste

In a large non-stick stock pot, cook the cut-up bacon until crisp. Remove the bacon and drain on paper towels. Pour off the grease from the pot being sure to reserve a small amount for later and set the pan aside.While the bacon is cooking, bring a large pot of water to a boil and add the pasta. Cook the pasta according to the instructions for "al dente". Drain the cooked pasta and set aside.


Heat the pot used to cook the bacon in to medium-low and add the butter and garlic. When the butter is just melted and the garlic begins to sizzle, add the cooked pasta. Using tongs or a large fork and spoon, toss the pasta until it is coated in the garlic butter. Add the cooked bacon and be sure to incorporate it well into the pasta. Next, add the Parmesan cheese. The trick is to make sure you constantly toss and mix the ingredients: keep the pasta moving! Next slowly add the egg and continue to keep the pasta moving and mixing the ingredients well together. As the egg begins to set up, it is especially important to make sure you are bringing up the bacon and cooked portions of egg up from the bottom of the pan. When the egg reaches the consistency you prefer (I like my pasta "wet"...my mom makes this for my dad and makes it "dry"), remove pot from heat and add fresh ground pepper. I serve with Parmesan on the side for those who like it extra cheesy!

Groundhog Said Early Spring-Go Grill!

In all honesty, my household considers itself to be an all-year grilling home. If it's not raining or snowing or polar bear cold, we try to grill outside. To offset the times the outside isn't available, we have an indoor grill. There is just something about grilling the food that adds to a dish like a chicken Caesar salad or a pork tenderloin. Frankly, sometimes I just get bummed out at winter and plan for something to get grilled outside!

Grilling is also great for entertaining and not just the typical hamburgers and hot-dogs! I happen to love kebabs for a crowd. Relatively easy to prepare, elegant when done and easy to pair with sides like potato wedges, pasta salad, rice...you name it, kebabs are a great choice!

These kebabs are chicken and steak with onions, green and orange peppers. I have done pork and pineapple, I've added tomatoes (cooked on their own skewer since the cooking time is so short) and I've done shrimp. You can make your own marinade or use on of the many easy bottled kinds. Our house is a big Lawry's fan, especially the sesame ginger flavor that made the chicken so delicious! The steps are simple and the butcher can even do the real hard work for you if you ask him to cut the sirloin for you into large cubes. Our local Harris Teeter sells "kebab" meat even that we use in a pinch but ordering it ahead of time is recommended. Once your desired meat is in large, uniform chunks, marinate it in a large zippered bag, reserving some marinade for grilling. If using a bottled marinade, an hour in the fridge is usually plenty. Homemade marinades may take a little longer.After marinated, skewer the meat and veggies of your choice alternating them on the skewer. For grilling, the trick my husband says is to get a good sear and then low and slow.

So this weekend whether it's for the game or to get you thinking about Spring, put together some kebabs! Share your combinations too!

Monthly Menu Planning - The first steps!

It's the first day in February, so if you have decided to try your hand at planning meals for the month, today is the day to start! or if you're like me, when the previous month ends at the beginning of the week, you already have this week planned out!

The first step whenever you meal plan is to plan meals for when they will be eaten. I know that sounds crazy, but a lot of people take the time to plan out a menu and then forget Timmy's soccer practice or the Girl's Night Out or that the husband will be out of town on business. So the first step is to fill in all of the evenings you know that your meal will be taken care of (i.e. a party or night out) and all of the evenings that you will need a quick meal or only need to feed part of the family. For example, my husband's EMS duties go on first since he works a 6PM-6AM shift and I know I only have to cook for me and the kids. Next week, I only have to plan for two meals because we have meal related activities outside the house the rest of the week!

Once that's done, the task doesn't seem as daunting because you realize you don't need to dream up a meal for EVERY SINGLE NIGHT...some nights it will be okay to have take-out. The key is to plan for it!

Now in regards to the "busy" nights, those are perfect nights to bring out the meals you have frozen or the trusty crock-pot. The less stress on you when you or your family get home, the better the meal will be, no matter what it is! If you know you have some nights you are looking to crock-pot, take a look at your local grocery store sales and find some recipes that involve cuts of meat on sale. Better yet, raid that freezer of yours where you stockpiled stuff the last time it went on sale!

With the busy nights filled out, the next task (and my next segment on meal planning) will involve planning the meals you have time to prep, pre-prepare and plan with existing ingredients, store finds and of course, leftovers!

If you ever have specific questions, let me know! Remember, I am happy to do the stealing of good ideas for you!