PW Pasta with Pancetta and Leeks

            Hello Everyone!  So sorry for the sporadic blogging these past few weeks.  I have been feeling like I would like to take the blog in somewhat of a different direction, but haven't yet decided what I would like for that to look like.  Anyway, once I do arrive at this, I will be sure to keep you posted!  In the meantime, I have a yummy Pioneer Woman recipe to share with you.  You know how I love all things Pioneer Woman!

             This magnificient recipe for pasta with pancetta and leeks was found in the "Cowgirl Food" section, and did not disappoint.  In fact, I think that I am salivating as I think about it.  I was that good.  It's the kind of dish that makes you thankful for your pyrex dishes that you can use to store the leftovers in so there is more delicious goodness for the next day!  If you love carbohydrates in the form of delicious pasta, I beg you, give this recipe a try soon!  I would even recommend taking up running, as I have, as an excuse to consume more of said carbs.  Just an idea...

Slainte!

For recipe and preparation instructions, click on the following link!

http://thepioneerwoman.com/cooking/2010/07/pasta-with-pancetta-and-leeks/

Enjoy!

Meatball Subs

Yes, I had already taken a bite when I took this photo...couldn't wait!

            As I mentioned before, one day a week I get to go into work a little later, which results in getting home later.  This means that there is less (and sometimes even no) time to do any meal prep.  On these evenings, my slow cooker is my BFF.  Last night was no exception, as I left work, drove to Clancy’s doggie daycare (yes, I have become that kind of dog owner-but only on the day I work late), and as my furry son and I traveled home, I could hardly hear myself think over the grumble of my stomach.

            Lucky for me, I am type A enough to have already prepared a quick simple meal in my slow cooker that was just waiting for me when I got home.  This meal of Meatball Subs, came from my Superfast Slow Cooking cookbook, and literally involved me chopping up an onion, thawing out some meatballs, putting them in the slow cooker, and covering with spaghetti sauce.  So easy!

            If you are pressed for time, or just love a good meatball sub, make this one immediately.  Trust me, you won’t be disappointed!  I think that kids would really like this one as well, as it is yummy and just messy enough for their liking.

Slainte!

Recipe:

-40 frozen meatballs, thawed

-26 oz jar pasta sauce

-1 onion, chopped

-6 hoagie buns, split and toasted

-6 slices Muenster cheese

Preparation:

-Combine meatballs, pasta sauce and onion in a slow cooker.  Cover and cook on low setting for 4-6 hours.  Place meatballs in toasted hoagie buns and top with cheese.  Broil to melt cheese, if desired (I was too hungry for this step).  Makes 6 sandwiches.

Enjoy!

PW Milky Way Cake!

            There really isn’t much about this next recipe for Milky Way Cake that the Pioneer Woman leaves unsaid about it in her post.  The main thing I remember about her description of it is that this cake is ridiculous.  After preparing it myself, I thought, “Amen Sister, this might in fact be the most ridiculous cake I have ever prepared or allowed my taste buds to enjoy.”

            I mean this cake’s ingredients, are like 10, 000 milky ways and 5, 000 sticks of butter.  Does it get any more ridiculous/wonderful than that?  I don’t think so.  In fact, I feel that we are at times entitled to a little ridiculousness in our lives.  Ridiculousness in moderation, of course. 

            So if you find yourself with a little time on your hands for preparing and enjoying a ridiculous cake this weekend, I would encourage you to give this one a try.  If you share it with others, as I did, prepare yourself to chuckle when people ask you about the ingredients.  I found that a smile with a simple “you don’t want to know” did the trick nicely. 

Slainte!

For recipe and preparation instructions, check out the Pioneer Woman’s site:

http://thepioneerwoman.com/cooking/2011/05/milky-way-cake/

Enjoy!

            

Delicious Dip!

            If you were to ask my husband, “What is your wife’s number one sneaky snack?”  He would answer without hesitation, “Chips!”  Seriously, it’s a problem,  I have tried to convince the hubby of the existence of a chip monster in our home, but he wont buy it.  Rats.  So here I am, coming clean about my addiction. 

            This affinity I have for chips is only magnified when I come across a good dip to sink them into.  Well friends, I have found over the years that summer is the perfect time to scavenge for other’s tried and true dip recipes, and this summer has been no exception as I recently discovered a real gem.

            About a month ago, we were visiting my in-laws friends cabin (confused yet) when their friend, Dee, brought over this delicious corn dip.  After giving it a try, I immediately located Dee, and asked her to please pass on this recipe.  She reported that she received this recipe from a friend, and so on it goes.  Before we left for the evening, she walked over to her cabin and brought me a pre-printed copy of the recipe!  Does it get any better than that?

            Knowing I had hit the jackpot, I couldn’t wait to make this dip.  It was so easy and yummy and I am pumped to now be passing it along to you.  I implore you, try this for your next gathering soon!

Slainte!

Recipe:

-1 small 7 oz. can of Mexicorn

-1 cup mayo (regular not lite)

-1/2 cup fresh grated parmesan cheese

-1 Jalapeno pepper, cut up finely

Preparation:

-Mix ingredients into a smaller baking dish.  Bake for 30 minutes at 350 degrees. 

*This recipe doesn’t make much, so please consider doubling it!

Enjoy!

Dinner Disaster

With my new job, one exciting thing is that I go in one day of the week later than the others, and as a result I stay at work later on that day. I have found this to be a day that I look forward to, as I get more done around the house in the morning and then try to prepare a crock pot or other slow cooking dish for dinner so that it is ready when I get home at night.  So, each week as I do my meal planning I keep an eye out for something great to try.  As you all know well by now, I often find myself checking out the Pioneer Woman's site for delicious recipes and a good laugh as I love her sense of humor.  Have I mentioned my secret desire to befriend the Pioneer Woman?  I am confident we would get along, maybe even become instant besties. Anyway, so I was scrolling through her site and found the most delicious looking recipe for pork sandwiches with cilantro-jalapeno slaw

and knew that I MUST TRY THESE SOON.  I immediately added this to my meal plan, put it together on my morning off, headed to work, and then proceeded to slip into daydreams about how wonderful dinner would be, and how much more deeply in love Chris would fall with me when the sandwhiches hit his lips...

 

Suffice it to say, that my day went along well until I received a text from my wonderful hubby around 7pm asking me what he should do with the meat in the oven.  My heart sank.  Surely I had told him to take it out at 5pm!  Well folks, I hadn't told my husband, and he hadn't asked, and what we were left with was a ruined stock pot, a charred pork like substance solidified to the pan, a smoke filled kitchen, and a lingering odor of burnt nastiness that seemed to plague us for days.  The life lesson here?  Always make a note to your significant other as to what to do with the meal you lovingly prepared for them!

Did I mention that when we got home from Chipotle we noticed the buns were moldy?!

 

I suppose you are wondering how I managed to salvage this dinner and mask my disappointment at not getting to eat what looked like the best sandwhiches ever?  Well folks, I drowned my sorrows in a delicious calorie packed Chipotle burrito!  I really think it was just what we needed to turn the night around.  In the meantime, a valuable lesson was learned, and I achieved what is my most memorable mishap to date.

 

Slainte!

 

To see the sandwhiches I was attempting to make check out the link below:

http://thepioneerwoman.com/cooking/2011/06/pork-sandwiches-with-cilantro-jalapeno-slaw/

 

Enjoy!

Mmm...empty burrito bowl container...

Pizza Paradise!

            About a month ago, we were prepping for a 50-mile bike ride benefit for our dear friend, Emily, who is battling breast cancer.  Because the ride was taking place early in the morning in Remsen, IA, we decided to spend the night before with our wonderful friends Nolan and Emmy.  I don’t know about you guys, but I hate that life gets so busy that visits with good friends become sparser than I would like.  So, when the opportunity comes to spend time with friends like these, I can’t wait!

            We arrived at Nolan and Emmy’s home in time for dinner, and boy were we in for a treat!  Emmy is always preparing something fabulous, and this was no exception.  After the initial bite of this homemade pizza, the first thing out of my mouth is “Can you send me the recipe for this?”  I knew I had to share it with all of you, and my intuition told me that I would be craving it within 24 hours.

            So, when I finally made it myself, I was thrilled to find how easy it was, and it was just as delicious the second time around.  If you love a delicious homemade pizza, PLEASE make this for yourself soon!

Slainte!

Pesto Recipe:

-2 cups fresh basil

-3 tablespoons pine nuts

-1/2 cup olive oil

- 3 cloves garlic

-1/2 cup Parmesan cheese, shredded

Pesto Prep:

-Add garlic to the food processor, and mince.  Add basil, pine nuts, and salt/pepper.  While processor is running, slowly add olive oil.  Stop processor, then stir in the cheese.

Pizza Recipe:

-Pillsbury thin pizza crust

-shredded chicken

-red onion

-green peppers

-tomatoes

-fresh mozzarella

-basil leaves

Pizza Prep:

Pre-bake the crust according to package directions.  Spread the pesto over the crust, and add the above toppings to the top of the pesto.  Finish with a sprinkle of freshly ground black pepper and salt, and thinly shredded fresh basil leaves. Bake until the mozzarella is melted.

Enjoy!

Simple Summer Salad

            Being the good Midwesterner’s that we are, Chris and I tend to value a hearty evening meal.  Because of this, I would say that we typically view salads as “lunch fare” or a side dish.  So, when I saw this recipe in the August 2011 issue of Real Simple Magazine for Grilled Chicken and Corn Salad with Avocado and Parmesan, I felt confident that this salad might have what it takes to make me a supper salad convert.

            Boy was I right!  It was tasty and filling, and the blend of flavors was delicious!  The overall prep time was very minimal, and was super easy on me as I enlisted the help of my favorite grill master.  I was very pleased with the sweet corn we picked up at a stand near our neighborhood, as it tasted quite a bit like the corn we get from my parents, which is a rare find in my opinion. 

            The homemade dressing served with this salad is light and lemony, and of course easy to prepare.  The blend of flavors simply sings of summer!  Give this one a try soon, you won’t be disappointed!

Slainte!

Recipe:

-1/4 cup fresh lemon juice

-2 tablespoons chopped fresh rosemary

-4 cloves garlic, finely chopped

-4 tablespoons olive oil

-Kosher salt and black pepper

-2 6 oz. boneless, skinless chicken breasts

-3 ears of corn, shucked

-5 ounces baby spinach (about 5 cups)

-1 avocado, cut into bite size pieces

-2 ounces Parmesan, shaved

Preparation:

-Heat grill to medium high.  In a medium bowl, whish together the lemon juice, rosemary, garlic, 3 tablespoons of the olive oil, ½ teaspoon salt, ¼ teaspoon pepper.  Transfer half the dressing to a small bowl; set aside.  Add the chicken to the remaining dressing and turn to coat.

-Rub the corn with the remaining tablespoon of oil and season with ¼ teaspoon each salt and pepper.  Grill the corn and chicken, covered, turning occasionally, until the corn is tender and lightly charred, 4 to 6 minutes, and the chicken is cooked through, 8 to 10 minutes.  Cut the kernels off the cobs and slice the chicken.

-Toss the spinach, chicken, corn, and avocado with the reserved dressing and sprinkle with the Parmesan.

Enjoy!

*Remember: Always Kiss the Cook!