Tag Archives: Parmesan

Creamy BLT + Wilted Spinach Pasta

Creamy BLT + Wilted Spinach Pasta (74)

This is something that I started to type up the other day but my WiFi was in and out at the house on top of having a rough day.. so forgive me for giving up and building a fort out of blankets. Yes, you heard right… a fort out of blankets.

DTBBF (Down To Build Blanket Forts)

I have learned that when things get a bit out of whack and you need to take a step back, just remember you are queen of your own domain and no one can judge you for being DTBBF [down to build blanket forts]. Blanket forts are a no fail way for making even your darkest of days that much brighter- so long as you have a string of Christmas lights hanging around at least.

Creamy BLT + Wilted Spinach Pasta (65)

Anyways, when I was making this dish I honestly had not gone grocery shopping in 2 weeks due to a crazy business/personal schedule so it was made up of what I had hanging around in my pantry which is pretty majestical in itself! It was inspired from multiple different Pins on Pinterest but I took some from this recipe and took some from that recipe, so needless to say it was my own Frankenstein of sorts.

Creamy BLT + Wilted Spinach Pasta (5)


1 Pkg Fettuccine; cooked al dente

1/2 Cup Heavy Cream

1/2 Cup Parmesan Cheese; shredded

1/2 Lb Bacon; cut into 1″ pieces and cooked

3/4 Cup Fresh Spinach; chopped

1/2 Cup Cherry/Grape Tomatoes; quareterd

4 Garlic Cloves; smashed and minced

1 Tbsp Lemon Juice

1 Tsp Kosher Salt

1/2 Tsp Black Pepper

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Firstly, cook your bacon… I do mine the water method because I am weird but hey, cant argue with perfection!

Creamy BLT + Wilted Spinach Pasta (8)

Next drink a beer because your feeling are showing and you need to make them go away! Just kidding, its yummy- so drink!

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Look at that crispy perfection! This is exactly why I love the water method! Transfer your cooked bacon to a paper towel lined plate and reserve 1 Tbsp of the bacon fat for the next step.

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Using the same skillet and the reserved bacon fat, saute your garlic over medium heat for 1 minute or until tender.

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Add tomatoes and lemon juice, cooking for 1 minute longer.

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Reduce heat to low and slowly whisk in your cream, carefully though so that it does not curdle.

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Then whisk in your parmesan cheese…

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And then add your spinach. Cook for 2 minutes stirring occasionally.

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Look at that happiness!

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Lastly, add bacon and stir to combine.

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Look at that skillet full of magic! Admit it, you want to just eat it like that… Well at least wait until you combine it with the cooked pasta!

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Toss your cooked pasta with your skillet sauce well to combine.

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Sprinkle with fresh chopped parsley because you are fancy as fuck and dont let anyone tell you differently!

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Finally, plate and serve.

Creamy BLT + Wilted Spinach Pasta (72)


Pasta Carbonara


Can we have a moment…

I never had Pasta Carbonara before I made this dish. O.o

Is that weird?

Please tell me I am not alone in this! Either way, the fact that I had made it and loved it will hopefully redeem me in your hearts. Until then, I think I am kind of hooked on this recipe and it just might be my downfall. All these carbs can not possibly be good for you but the fact that I have an undying love for all things bacon, garlic, cheese, and pasta makes it just that much harder to resist!

Some day I will learn to just say no, but something tells me that it will play out a little like this….

“No pasta, I will not eat you… Goooooosh pasta, stop… I’m not going to do it! Pasta, stop being the devils food and maybe I will think about it…  Okay, okay… I’m sorry for all the hateful things I said to you, I love you pasta” …

Yes… apparently I talk to my food. O.o (kidding)

Enough rambling thoughts from meeeeee… on with goods…



1 Lb Pasta

6-8 Slices of Bacon

4 Cloves Garlic; minced

2 Eggs

1 Cup Fresh Grated Parmesan Cheese

1/3 Cup Sliced Green Onions

Wine; to drink


Now that we are all prepped, take a nice long sip of your wine and brace yourself for what is quite possibly one of the easiest pasta dishes known to (wo)man.


Dice your bacon, mince your garlic, slice your green onions, grate your parmesan cheese, and crack them eggs open… we are going in…

::Dun dun dun::




In a medium bowl, combine your parmesan cheese with your eggs and whisk well.


It looks gross but lets just put those feelings on the back burner for now… your taste buds will greatly appreciate this.


Cook your pasta according to the package for al dente. (6-8 minutes in salted boiling water).


Reserve about a cup of the pasta water for later… you may need it if your pasta is a little dry.


Cook bacon over medium-low heat until nice and crisp. This should only take 5-6 minutes but be careful not to over cook otherwise it will give the whole dish a burnt taste O.o No bueno.


And things are coming together…


Its like a skillet full of greasy magic! Scoop out the cooked bacon with a slotted spoon but leave the fat in the skillet… were not done with it just yet!


Add garlic to the skillet with the reserved drippings and saute over low heat for 1-2 minutes, or until soft and fragrant (but be careful not to brown)


Next we are going to toss the cooked pasta with the egg and parmesan mixture.


Add your garlic and cooked bacon then toss well. This is the time when if you notice your pasta is a bit dry, add a bit of the reserved pasta water a little at a time to your liking.


Top with green onions and some more fresh grated parmesan cheese then serve with a fresh crusty loaf of bread…


Don’t judge our love for carbs…



Tuscan Garlic Chicken Skillet


This little beaut was something that was a happy accident (with my lack of spinach I was afraid for the sauce) but who are we to argue with happy accidents? They make the world go round, amiright? Anyone? I’m just sayin’ gosh! For a quick meal that you need to make in a snap, this was mighty tasty…. No, not only was it tasty, but it was also easy to execute! Cant argue with that reasoning. Sometimes forgetting to pick something up at the grocery store does not always end in a kitchen flop!  Now if only everything else in life was as easily executed as this dish… Meh, whatever keeps the blood pumping I suppose!


I located this hot little number at Mel’s Kitchen Cafe. Absolutely genius if I do say so myself! The only thing that I changed with this recipe was the spinach (and it was on accident.. I wanted it but I am just absent minded sometimes). I tend to get distracted at the grocery store and happened to walk out with out a bag… Sorry! I am planning on making this again real soon so when I do, I will be sure to add better quality pictures which will absolutely include spinach magic happening in the sauce as well! YAY!



3/4 Cups Flour

1/2 Tbsp Salt

1 Tsp Pepper

Handful of Basil Leaves; sliced

1/2 Tsp Dried Oregano

2 Large Boneless Skinless Chicken Breast; butterflied OR 4 thin sliced chicken breast

5 Tbsp Extra Virgin Olive Oil; divided

4-5 Garlic Cloves; minced

1 Large Red Bell Pepper; cut into thin strips

1/2 Cup Chicken Broth

6 Oz Fresh Spinach ** I did not have this so its not pictured

2 Cups Heavy Cream

2 Tsp Corn Starch; you can substitute four as a thickening agent

1 – 1 1/2 Cup Freshly Grated Parmesan Cheese

1 Lb Cooked Fettuccine


Preheat oven to 350f. Combine flour, salt, pepper, and oregano well in a shallow plate. Dredge chicken breast in the four being sure that they are evenly coated.

Heat a large sauce pan with 3 tbsp olive oil over medium heat. Once the oil sizzles when a pinch of four hits the oil, carefully add the chicken breast. Cook 2-3 minutes on each side until they turn nice and golden but are not all the way cooked.

Carefully transfer chicken breast to a prepared baking sheet. Bake for about 15 minutes or until the chicken is cooked throughly. Remove from oven and tent with aluminum foil.

In the same sauce pan you used for the chicken, wipe it clean with a paper towel and return it to medium heat with the remaining 2 tbsp olive oil.

Once oil is hot, toss in your minced garlic and sliced bell peppers. Saute 2-3 minuted or until tender.

Stir in 1 Tbsp flour and stir constantly while cooking for another minute. Add chicken broth and bring to a low simmer whisking constantly until slightly thickened.

In a separate bowl, combine corn starch and cream. If no cornstarch, use flour in its place. Slowly pour cream mixture into skillet as well as the spinach if your using it. Bring mixture to a simmer and cook stirring occasionally until thickened or 2-4 minutes. Stir in parmesan cheese.

Once the sauce is finished, toss half of the sauce with your cooked fettuccine.

To serve plate a bed of the coated fettuccine and top with a chicken breast. Spoon a heaping ladle of sauce over the chicken then top with fresh sliced basil and serve immediately.



Creamy Spinach and Parmesan Orzo


This is a dish that a couple of good friends made a month or so ago and posted a picture on Facebook that looked absolutely amazing! Long story short, when I finally remembered to ask them for the recipe, one of the girls pointed it out on our good and trusty Pinterest Machine so I pinned and saved for later! YAY! Not so much, when i finally got to making it, it was a dead link!!!!! I had to get crafty and resourceful … well crafty + resourceful is my middle (albeit hyphenated) name!



1 Pkg Orzo

1/2 Cup Milk

8 Tbsp Butter; divided

4 Tbsp All Purpose Flour

1 Cup Parmesan Cheese; freshly grated

2 Green Onions; thinly sliced

1 Cup Fresh Spinach; chopped

2 Tbsp Flat Leaf Parsley; minced

4 Cloves Garlic; smashed + minced

Salt + Pepper


Initially, chop up your spinach, green onions, and parsley…


Just look at all that greenery! Makes me want spring (yes, I know its already spring, but I’m talking green trees, flowers, and fresh cut grass here!)

Moooooving on…..


Smash your cloves of garlic with the flat of your knife like^^^


Mince the garlic very finely.


BOOM! All that is left is to grate your cheese then let the magic begin!!!


For reasons unbeknown to me… I tend to get the wedges labeled for sauces… I cant help it! Who can resist the big chunks of parmesan cheese with the rind still attached? Not this girl! (This blog is a judgement free zone, dont forget)


Now that were all prepped… prepare for lots of awesome stuff to happen!


Melt 4 Tbsp butter over medium high heat in a large pot.


Add orzo and toss around to coat. Allow to cook stirring frequently until some of the grains start to turn golden/brown in color.


This only took me about 3 minutes… I’m not saying magic, but…. MAGIC!


Next add water to the pot so that the orzo is covered by at least 2″ of the water. I didn’t measure this out in cups so really just fill it up as you would to boil pasta. Not rocket science but here I am trying to make it out to be… O.o




Bring it to a boil then reduce heat to medium high and allow to cook until tender.


Melt remaining 4 Tbsp butter in a sauce pan and add garlic.


Allow to cook at medium low for a couple of minutes, or until fragrant and tender.


Add 4 Tbsp flour and make a roux stirring frequently.


Allow to cook for a few minutes over medium low heat continuing to stir frequently.


Whisk in the milk and allow to thicken for 3-5 minutes stirring constantly.


Get your goodies ready for crunch time!


Toss your spinach, green onions, and parsley into the sauce and stir well to combine.



Toss your grated parmesan cheese into the mix and stir well again to evenly combine.




Drain your orzo and return to the pot.


Pour your spinach and parmesan sauce over the orzo and mix well!


I told you…. Magic….




Chicken Parmesan


Okay… Okay… I am sorry, I keep meaning to update this blog with the mass amounts of new recipes I have been trying and I start to do it! Lord knows I start my posts… but one thing leads to another and the next thing you know, I am on YouTube watching kittens AND baby sloths with my glass of wine while sobbing because they are so damn cute and I cant help myself!

Well, now you know… I AM A MESS!

I need to get a parental lock on my laptop that blocks YouTube or any relatively cute thing so I can get down to business!

And here it goes!!!!!!!



1 Tsp. Olive Oil
1 Small Onion, chopped
2 to 3 Garlic Cloves, minced
1 (28-ounce) Can Crushed Tomatoes
1 Tbsp. Balsamic Vinegar
Salt to taste
1/4 Tsp. Red Pepper Flakes
1/4 Cup Chopped Fresh Basil



4 Thin Chicken Cutlets
Salt to taste
2 Large Egg Whites
6 Tbsp. Italian Bread Crumbs
2 Tbsp. Grated Parmesan
3 Tbsp. Flour
4 to 5 Tsp. Olive Oil
1/2 Cup Shredded Mozzarella Cheese
Now starting with the sauce heat olive oil in a large sauce pan over medium heat.
Add onion and saute 5 minutes or until translucent and lightly browned.DSCF6974 DSCF6975
Add garlic and cook another 2 minutes or until fragrant.
Stir in the crusted tomatoes.
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Add balsamic vinegar, salt, and red pepper flakes.
Bring to a boil then reduce heat and simmer covered until the sauce thickens up. About 10 minutes.
Remove from heat and stir in the basil!
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Set your sauce aside and lets get to work on the chicken!
Dredge your chicken in the flour, whisk your egg whites in a shallow bowl, then mix the bread crumbs with the Parmesan Cheese in another shallow bowl.
Dip each cutlet in the egg whites then coat in the bread crumbs and set aside.
Pour yourself a glass of patience and get back to work.DSCF6966
Preheat the oven to 425 and prepare a baking sheet with some olive oil spray.
Pam and I go way back…. Shes my favorite little lady 😉
Cook your Fettuccine according to directions and then heat the olive oil in a skillet over medium-high.
Working in batches, brown each side of the chicken for about 3-4 minutes each or until they have a nice golden brown crust to them.
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Transfer chicken cutlets to said baking sheet in 1 layer.
Pour sauce over the chicken and spread out evenly.
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Sprinkle with mozzarella cheese and bake until cheese is all melted and bubbly, about 15 minutes.
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Well boys and girls, I hope you enjoyed this long over due post and with some luck you will try it out in your own kitchen!
Back to kittens and sloths for me 🙂