Bacon and pasta. Need I say more? Oh, and (tiny, whisper voice) peas.
1 pkg (9 oz) refrigerated fettuccine
1 cup frozen green peas
3 slices center cut bacon (1 used 4 to use up what I had on hand)
1 small onion, chopped
3 minced cloves of garlic
1/2 tsp fresh thyme
1/2 cup half-and-half
1/2 cup shredded Parmesan cheese
Cook pasta according to package directions, but do not add salt. Add peas to the pot in the last 3 minutes of cooking time. Drain, reserving 3/4 cup of liquid.
While pasta cooks, fry bacon in large pan on medium-high heat until crispy, about 8 minutes. Remove bacon to drain on paper towels, discard all except 2 teaspoons of drippings. Add onion and saute for 3 minutes, add garlic and thyme; cook 1 minute. Stir in pasta and peas, reserved pasta water, and half-and-half. Cook for 2 minutes. Transfer to serving bowl and crumble bacon on top of pasta and toss with cheese.
Prep time: 5 minutes; Cooking time 14 minutes
Nothing gets sleepy heads moving in the morning like the smell of breakfast. This incorporates all of my favorite breakfast smells: eggs, bacon, and baking. I love it when the house is quiet with the sounds of sleep and I’m enjoying my first cup of coffee as I’m scrambling the eggs and cooking the bacon. When the crescent rolls with the eggs and bacon start baking, and the aroma makes its way up the stairs, I can hear the first rumblings of movement. Next I hear the thump of feet hitting the floor and the clomp, clomp down the stairs. Before I know it I’m being tackled in a bear hug from my Bubbliscious and then my Angel Girl. A little bit later the Hubs makes an appearance and I hand him a steaming mug of coffee as everyone sits down to enjoy a wonderfully warm breakfast.
PS – This is also the perfect meal to make ahead for quick on-the-go mornings or for the annual Tahoe trip. This recipe was super easy and reheats perfectly. You can also swap the bacon with sausage, or add no meat at all!
1 (8 oz) can refrigerated crescent dinner rolls (I used Pillsbury Grands)
8 slices bacon, chopped and crisply cooked (about 1/2 a cup)
4 eggs, scrambled
1/4 cup finely shredded Cheddar cheese (optional)
Heat oven to 350. In large skillet, cook bacon until crisp. Remove bacon from pan and drain on paper towel. Remove grease from pan. Pour scrambled egg mixture into pan and lightly scramble. Unroll dough on work surface, separating into triangles. Top each triangle with scrambled eggs and bacon. Roll up loosely as directed on can. Place on ungreased cookie sheet.
Bake 18-20 minutes or until golden brown.
Serves 8 (1 each)
Prep Time: 20 minutes; Cook Time: 20 minutes
*Derived from Personalrecipe.com
- Bacon, Egg and Cheese Breakfast Muffins (sosopie.wordpress.com)
- Breakfast to go! (simpleandscrumptious.wordpress.com)
- Breakfast time! (alyssacostin.wordpress.com)
This recipe sounded so light and fresh when I first spied it in Cooking Light. The perfect meal for a hot summer dinner. I did make a few changes to save time and get a healthy, tasty meal on the table for a busy weeknight.
1 1/4 cups low fat buttermilk, divided
1/2 tsp paprika, divided
1/8 tsp ground red pepper (I omitted this, I have a 6 and 4 1/2 year old)
4 thin cut boneless, skinless chicken breasts
4 ears yellow corn with husks (as a time saver, I used approx 4 cups of frozen corn)
1 Tbs chopped parsley
1 tsp fresh lemon juice
1 cup panko
3/8 tsp kosher salt, divided
3 center-cut bacon slices, chopped
1 Tbs olive oil
3 thinly sliced green onions
2 bottled roasted red pepper, chopped (about 4 oz)
1 Tbs bottled roasted red bell pepper liquid
If roasting the corn – preheat oven to 400. Place corn directly on oven rack. Bake for 30 minutes. Cool slightly, remove husks and silk. Cut kernels from ears of corn and place in a large bowl. Discard the cobs.
Combine 1 cup buttermilk, 1/4 tsp paprika, and 1/4 tsp ground red pepper in a large ziplock bag. Add chicken to marinade and refrigerate for 30 minutes, turning the bag at least once.
Combine remaining 1/4 cup buttermilk, parsley, and lemon juice in a bowl. Set aside.
Combine remaining 1/4 tsp paprika, 1/4 tsp ground red pepper, and panko in a large zip lock bag. Seal and shake to combine. Remove chicken from marinade and discard marinade. Sprinkle chicken with salt. Add chicken, one breast at a time, to panko mixture bag and shake to coat chicken.
Place bacon in a large nonstick skillet over medium heat; cook until crisp, approximately 8 minutes. Remove bacon with a slotted spoon and set aside. Add oil to drippings in pan. Add chicken, cook 4 minutes on each side or until golden brown and done.
Combine remaining 1/8 tsp salt, corn, bacon, green onions, roasted red peppers, and red pepper liquid in a large bowl. Divide corn mixture among 4 plates; top each with 1 chicken breast. Drizzle with buttermilk dressing.
*Derived from Cooking Light
*Derived from Cooking Light