This hearty pasta dish is an easy meal to make on a busy week night.
Fettuccine with Bacon Tomato and Arugula
6 slices of bacon chopped
2 cloves of garlic minced
1/2 small yellow onion chopped
1 pint cherry or grape tomatoes cut in half
2 T balsamic vinegar
1/4 c half and half or cream
1/4 c shredded parmesan cheese (more for serving if desired)
1 c arugula
16 oz cooked fettuccine or other pasta
in a large pan cook bacon over med high heat for 3 minutes, add garlic and onion and cook until bacon is crisp about 3 more minutes.( Surprisingly, I did not need to drain any bacon fat at this point but I know some bacon can be fatter than others, if you find that there is a fair amount of grease in the pan, strain it out before adding the rest of the ingredients) Add tomatoes, 1 T vinegar and stir, getting all the crispy bits from the bottom of the pan,
Turn heat to low cook until tomatoes glisten and have a slight wrinkle on the skin, about 2 minutes. Add half and half or cream, stir and add parmesan, heat through. Remove from heat add arugula and remaining 1 T vinegar. Toss together and serve. Top with more parmesan if desired.
So many holidays lately, but of course this one is made for me! Today, August 10th, is Duran Duran Appreciation Day, but which day isn’t? I am getting excited for an upcoming trip to Biloxi to see them, and will probably have a Duran Duran dance party tonight with my bestie to celebrate.
So all you Duranies, break out the old albums, buttons and t-shirts and maybe make a Duran Duran themed vegetable platter.
or a Cherry Ice Cream Smile
The leftover produce of the week was lemons. I do have a great Strawberry and Lemon muffin recipe, but this time I decided to make cookies. They came out more like a shortbread than a sugar cookie, delicate and crumbly with just the right amount of lemon. These would also be good with dried blueberries or cherries.
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks of butter (12 T)
1 large egg
1/4 c fresh lemon juice
1 T lemon zest
1 c dried cranberries (or other dried fruit)
Preheat Oven to 375
In a med sized mixing bowl stir together flour, baking soda and salt. In a large mixing bowl beat together room temp butter and sugar. Add egg, lemon juice and zest, then slowly add the flour mixture while beating on low/med speed. Stir in dried cranberries (or other fruit).
Roll into 2 inch balls and press flat on a an ungreased cookie sheet (use a silpat if available) with the bottom of a glass dipped in sugar. Bake until golden on the edges about 9-11 minutes.