Saturday, April 20, 2013

Macaroni Pasta with Vegetables

8-10 oz. macaroni pasta
1-2 Tbsp. olive oil
8-9 baby bell peppers, de-ribbed and diced
1 zucchini, sliced and diced
1 Tbsp. cilantro, chopped
1 small can mushroom pieces, drained
salt and pepper, to taste
1/4 tsp. garlic powder
1/2 tsp. dried thyme
1/2 c. cream
Parmesan, shredded

Cook the pasta, then drain. Set aside.

While the pasta is cooking, saute the vegetables and mushrooms in a skillet with the olive oil. Season with the salt, pepper, garlic, and thyme. Whisk in the cream. Add the cooked pasta. Stir together, making sure to coat the pasta with the cream. Add in a few pinches of Parmesan. Stir in. Make sure everything is heated through. Serve hot with a few more dashes of Parmesan on each serving.

Definitely a 30 minute meal. And very delicious.

Here's a link to the recipe I adapted:

Thursday, April 18, 2013

Bacon Jalapeno Popper Grilled Cheese

2 Tbsp. butter, softened
2 slices Italian bread
1 oz. cream cheese, softened
1 1/2 Tbsp. canned jalapenos, diced
2 strips of bacon, cooked, cut in half
2 slices Pepperjack (from pre-sliced package)
2 slices Sharp Cheddar (from pre-sliced package)

Preheat griddle to 275 F.

Spread 1 Tbsp. of butter on one side of each slice of bread. Place 1 slice of bread butter-side down on the griddle.

In a small bowl, mix the cream cheese and the diced jalapenos. Spread the cream cheese mixture on the side of the bread facing up on the griddle.

Layer the 2 slices of Pepperjack on top of the cream cheese mixture. Layer the 4 small slices of bacon over the Pepperjack. Layer the 2 slices of Sharp Cheddar on top of the bacon. Close the sandwich with the remaining piece of bread, butter side up.

Cook until the bottom side is golden brown and the cheese is beginning to melt, about 5 minutes.
When the bottom side is golden, flip the sandwich and cook on the other side, about 3-5 minutes. It's okay to turn the griddle temperature up a little bit at this point, to 300-350 degrees. The cheese should be really melted and oozing.

Serve hot and gooey.