Spaghetti Carbonara and Roasted Balsamic Asparagus

Children are incredible. Is there anyone else in the world that can take you from "who in the heck ARE you and where did you COME FROM!?" to a warm, gooey pile of parent-ly mush in 2.7 seconds quite like children? They don't even have to be yours! I've heard the same sentiments from teachers, babysitters, relatives, anyone who has the care of children on a regular basis. They can be the most incredible, insightful, caring, genius little people, then morph into sticky, screeching, lunatics over whether or not they got to push the buttons on the microwave. Everything comes in phases. If your kids are in the middle of one, hang on, ride it out, it will pass. But relish the peaceful times in between, when you recognize that loving little toddler you once knew, because the phases don't ever seem to end. They just change.

"Candy Sale: Available in prices of dimes, nickles, and pennies"

My little Stephen has been in what we like to call "The Brainless Stage". My parents refer to it as "Being Eight". Whichever. It's like his brain just leaked out of his head one night about a year ago, and he woke up with a blank stare and a complete disregard for the world around him. He's a brilliant kid, really, but even going through his homework was a struggle. Every. Single. Night. His hands had a mind of their own, and would just wander around aimlessly, sticking themselves in your food, breaking things for no reason, picking up every piece of produce in the store... Generally making us want to tear our hair out and trade him for cheap patio furniture. But somehow, over the past week or so, my Stephen has re-emerged! He's helpful, and sensitive, and grateful, and brilliant again! He has spent hours on catch-up homework from our trip to DC every night this week, with no complaints. He cares again! This is my Stephen. The kid I remember. This is the stuff that makes being a Mom the only job I have ever wanted.

Creamy Lemon Asparagus Pasta

It's snooooowwwwweeeen. (Translation: Snowing) It's crazy how even though I am SO ready for Spring, and I wish it was 60 degrees and sunny outside... while the snow is actually falling, it's impossible not to enjoy it. Snow is magical like that.

Anyone else out there caught up in the Madness? Basketball? Anyone?? We are!! The Geologist's brother has been the ringleader of a family-wide college basketball tournament since before we were married. Everyone fills out a bracket, including the kids, there is an award for the winner AND for the loser. It's a big deal. And the only time of the year I actually pay attention to sports. Of course, I don't pay any attention leading up to the bracket, so I just wing it. There are a few teams I am emotionally attached to, for "old times" sake, and I almost always pick the Kentucky teams to win. Because they have horses there. Which has nothing to do with basketball, but I love horses, so there's my reasoning. Joe goes with whichever team has the funnest name... or BYU. So compared to him, my reasoning makes all kinds of sense. :) If you HAVE been paying any attention, how CRAZY are things this year?! It's like Duke being dethroned last year made all the smaller teams think, "Wait a second... you mean we can BEAT them?!" because it's happening ALL over!! They just got beat again, by the way, and I was totally cheering the upset... But I had to be quiet about it, because we were in a restaurant surrounded by Duke fans who probably would have beaten me up... There's a reason it's called Madness, people!!

Lighter Fettuccine Alfredo with Spice-Rubbed Chicken

It's still raining!! I am so thrilled. I am in my element. I should live in Seattle. Or England. Unfortunately, just a little ways away, Boulder is being horribly flooded!! Roads washed out and blocked, homes flooded, schools, canceled, it's awful! Almost makes me feel bad for loving this rain so much... Keeping them in my prayers... But I still love it :) 

Baked Manicotti with Meat Sauce

I think I can get used to this early morning thing... The house is silent, the boys are still asleep... Of course, I'm listening to loud, obnoxious music, because I can, but I'm a good girl, using headphones. Just me and my beastie. I talk to her a lot more when no one else is around. She's good company. Especially at the moment, I just cut up a peach for breakfast... I swear she smells them across the house and comes looking for a nibble! The sun is long up, and just now touching the trees in our courtyard... my favorite part is having the patio door open. It's wonderfully cool outside, and I love the fresh air! I long for the spring and fall days when I can leave the doors and windows open all day. In a few hours it will be too hot, and we'll retreat into our air-conditioned cave. I miss my birdfeeders. We didn't think we would be in this apartment long enough to bother hanging them, so my cheery chirpy companions are absent. No hummers, goldfinches, jays or sparrows. Now that I know we'll be here at least till spring again... I think I need to get them out! My Mom has already updated me from the cabin, our four giant hummingbird feeders are full, and the hummers are swarming! I can't wait to be there. 

Classic Spaghetti and Meatballs

Lack of sleep has put my brain in hibernation mode. Life is good and calm, and happy, and I need a nap, so I have nothing deep or clever to share today. :) I will, however, apologize for my lame pictures; I thought "Of course I have to decorate my spaghetti with cheese!" and failed to notice till just now, that you can't see a darn thing under that cheese. Oops!! Next time I make it I'll replace the pictures for you. Until then, I'll just have to use words to paint my images! And then nap. 

Classic Spaghetti and Meatballs (adapted from Cooks Illustrated)

Printable Recipe

3 slices white sandwich bread (without crusts) torn into tiny pieces

1/2 cup buttermilk
1/2 pound ground beef
1/2 pound ground pork
1/4 cup grated Parmesan cheese
1 large egg yolk
1 clove garlic, minced/pressed
3/4 teaspoon table salt
1/2 tsp pepper
oil for pan-frying

8 oz pasta (spaghetti, fettuccine, angel hair, etc)

2 Tb olive oil

1/2 small yellow or white onion, diced small
2 cloves garlic, minced/pressed
1 can crushed tomatoes (or 2 cups fresh tomatoes, peeled, seeded, and crushed)
1-2 Tb minced fresh basil

1/2-1 tsp dried oregano
a pinch of sugar

a pinch of red pepper flakes (optional)

salt and pepper
grated Parmesan cheese

Meatballs first! Combine the bread and buttermilk in a bowl, then mash them together until they form a smooth-ish paste.

Combine all meatball ingredients, including bread mixture, in a medium bowl. Mix well, then form into small meatballs, about 1 1/2 inches across, or about 2-3 Tb each. Form them gently, if you press them together too much they will become dense. These will be soft meatballs. Place them on a place while you heat your oil in a large pan (or Dutch oven!) You want enough that the meatballs are about half covered, not submerged or floating. Heat the oil to about 260-275 degrees. (If you don't have a thermometer, you want the meatballs to sizzle when placed in the oil, but not immediately start browning)

When edge of meatball dipped in oil sizzles, add the meatballs in single layer. Fry your meatballs, turning when the bottoms are browned (be gentle when pulling them up, sometimes they stick to the bottom) Place browned meatballs on a paper towel--lined plate; set aside. Repeat until all meatballs are fried.

Time for the sauce!  Heat the olive oil in a large pan. (You can also use the pan you fried in, just discard the oil and leave any little browned bits in. Scrape them up while the oil heats, they add flavor!) Add onions, and cook on medium heat until onions are softened and translucent. Add garlic and cook till garlic is golden, about 30 seconds-1 minute. Add tomatoes, sugar, basil, oregano, and red pepper flakes. Bring to a boil, then lower to a simmer. (Start water boiling for your pasta, and add about 1/2 tsp of salt to the water. Add the pasta whenever the water boils) 

Simmer your sauce gently until it thickens, about 10 minutes. Add salt and pepper to taste. (I find I generally need very little salt.) Put your meatballs in the sauce, and make sure they're covered.

Stir them in a few times. When your pasta is just barely almost done, drain it and add to the sauce and meatballs. Stir/toss together until the pasta is evenly coated.

Serve with parmesan cheese!

My cheese looks funny because it is very very thin, I grated it with my microplane. Love that little gadget!

You can't tell, (ha!) but there are three beautiful browned meatballs on top of that perfectly coated pasta! These are my favorite meatballs. Spaghetti and meatballs are one of those meals that for years, I so much wanted to like, but they always seemed lacking somehow. These, however, are perfect. In my opinion, of course. :)

They're soft, and juicy, and packed with flavor. I know there is bread (filler) in them, and lots of people swear against that, but I can't tell it's bread. It just makes them softer. The buttermilk adds a little tang, the cheesy is all melty, and frying gives them a delicious crust. You may wonder why there is a mix of meats. Well, beef is pretty lean, and gets dry and dense easily. The pork adds fattiness and flavor, which may sound gross, but trust me, you want it there. And if just using the 1/2 pound bothers you, do what I do, and squish the other halves together and freeze it for my next batch! (Or a batch of Vietnamese Egg Rolls)

Of course, there are plenty of ways you could adjust this: you could bake instead of frying them, add some parsley or other herbs, skip the mix of meats if you don't care much, try some veal or sausage...

I don't know about you, but I hate it when my sauce won't stick to my pasta. When all the sauce slides off and puddles on your plate, and you're left with oddly wet noodles. Bleck. That's why I love tossing this all together, the starch from the pasta makes it all stick, so it is perfectly coated. You could always use your own favorite sauce recipe, or even a jar! Just warm it up and toss together! I like making my own. The freshness of the simple sauce is a great contrast to the meaty fried meatballs.

This is how mine usually looks at the end, I like to break the meatballs up to have a bit with each bite. So there you have it! A classic that will never go out of style. I'm about to fall off my chair, so it's time to say I love you ALL, Good Night! (Good afternoon...?...zzzz)

Shared at the Sunday Showcase and Tasty Tuesdays

Pasta with Asparagus and Lemon Cream Sauce

What a great day!! Finally met my dear blogging friend Shaylee in person! And felt very tall. It's been a while. We had a great visit, lots of girl talk, Joe was an angel, and they ate my cake for me! What more could you ask for??

I lost track of time, so had to make dinner fast when I got home. Stephen gets cranky when he's hungry. "So like a man!" (ha, name that quote!) Luckily, I had this simple, quick, delicious pasta recipe that I've been dying to try. I am the only member of my family that likes asparagus, so I usually don't subject them to it, but I told them they could just give me theirs. This is one of my new favorite dinners EVER!!! You must, must try it. Even though there is cream in the sauce, it is light and fresh and summery. The sauce barely coats the pasta, not drenching it in rich creamyness. We're making it again, this time with my meatballs! I'll give you that recipe too, later, they're scrumptious! Until then, at least try this!

Pasta with Lemon Cream Sauce, Peas, and Asparagus (adapted from The English Kitchen)
Printable Recipe

8 oz of uncooked twisty or tubular pasta (penne, ziti, fusilli, rotini, etc...)
1/2 pound of asparagus, trimmed and cut into 1 1/2 inch slices (I just had a handful)
1 cup frozen green peas
1 Tb butter
1 clove of garlic, peeled and minced
1 cup vegetable broth (or chicken broth)
1 tsp cornflour (cornstarch)
1/3 cup heavy cream
3 TBS fresh lemon juice (approximately 1 lemon)
the finely grated zest of one lemon
1/2 tsp salt
1/4 tsp freshly ground black pepper
dash of cayenne pepper

fresh Parmesan cheese

optional fresh lemon slices

Cook the pasta according to the package directions. Add the asparagus during the last minute of cooking. Place the peas in a colander. Drain the pasta mixture over top of the peas when done. Set aside.

Melt the butter in a skillet/saucepan over medium high heat. Add the garlic and cook, stirring until fragrant and slightly softened, about one minute. Stir the broth and cornstarch together in a small bowl with a fork, making sure to mix well. Stir broth into the garlic/butter. Bring to a boil while stirring. Cook until thickened a bit, stirring constantly for about one minute. Whisk in the cream, lemon juice, lemon zest, salt, pepper and cayenne. Cook and stir for about one minute to heat through. Toss in the pasta and vegetables, stirring to coat well. (You can also cook the sauce while the pasta is boiling, return pasta and veggies to the pot, and pour sauce over it all.) Garnish with some more freshly ground black pepper if desired and freshly grated Parmesan cheese.

This was so fast, and so easy, and so GOOD!!

Stephen made some very yummy spice-rubbed chicken to go with it, convinced that it MUST need meat... But even he, a die-hard carnivore, admitted that this pasta didn't need meat! Gasp.

I agree. The peas were kinda mushy, and the asparagus was out of season, but STILL!! I love love love it. And imagine it with fresh peas, and in-season asparagus... and possibly green beans... Sigh.

I'm so happy we have leftovers. Yum Yum YUM!! (Thank you, Marie!)

Pasta Caprese

This is one of those recipes that is simple, but takes perfect timing. It's easy, but you better read the instructions through a few times! It is also one of those recipes that my brother and sister (Sorry Zack, you're sharing the crown these days!) can eat obscene amounts of. And if you want leftovers, you better either hide them, or wake up at 3 AM and eat them for breakfast. Before they do. Because they will. 

My Mom concocted this recipe. Kind of. I think, once upon a time, it may have resembled a Cooks Illustrated recipe. Since then, it has existed in a state of uncertainty. To be honest, my Mom still has no idea how she makes it, really. There is a lot of "winging it". And throwing things in blenders. And puzzlement over color changes. I wish you could see the document she sent me with this recipe, it's hilariously confusing. At one point she was telling me to add the lemon juice and sugar during three different steps of the recipe, one of which also involved marinating tomatoes. ?! We are very different cooks. She is a "spur of the moment" cook. The problem is, after that moment is over, she has no earthly idea what she did. Anytime I change something, I write it down. Okay, most of the time. She says she's glad I'm sorting it all out, I just hope she doesn't mind what I come up with!

Pasta Caprese (this recipe will be warm, not hot)
Printable Recipe

loose 6 cups of fresh basil (tight-packed 3 cups)
1 shallot
2-3 garlic cloves
2 tsp sugar
4 tsp lemon juice
1/2 cup oil
1 tsp salt (at least)
1/2 tsp pepper

1 lb rotelle pasta (you can also use penne, or anything similar)
1 can petite diced tomatoes (or 1 cup seeded and diced fresh tomatoes)
1 lb fresh mozzarella, cubed (you can substitute Sorrento mozzarella, it's very good!)

First: Start water (plus 1 tsp salt) heating for pasta. While you are waiting for it to boil, cube the mozzarella and put it in the freezer.

Second: When water boils, add the pasta. While it is cooking, put the basil, shallot, garlic, sugar, lemon juice, oil, salt, and pepper in a blender or food processor.

If your pesto is too thick, add a drizzle of olive oil. Blend till relatively smooth. It should be BRIGHT green!

Third: When pasta is cooked, drain and quickly return to pot off heat. Add pesto and tomatoes, stir to coat.

Add cheese, stir to combine, add salt/pepper if needed, serve IMMEDIATELY!! Drizzle with balsamic vinegar.

Note: This recipe makes about a cup of pesto. We made a half batch, and it was plenty for the 4 of us for one meal. You can make this in advance and freeze the pesto! So: 3 cups packed basil=1 cup pesto=1 lb pasta. I'm going to freeze it in 1/2 cup quantities. It is yummy for leftovers, but not nearly as pretty! Also, if you are like my hubby, and don't care about the cheese getting all gooey, you can mix it together over heat so it can be served hot instead of warm. Or skip the cheese-freezing step. (Cold cheese cools the pasta)

It's so green!! Not my best pictures, I'll admit; we had a rainstorm, bye-bye natural light. But I LOVE rainstorms, so it was worth it.

I also love this pasta, it's so fresh and summery tasting. The cheese stays in nice little chewy nuggets, the basil is sharp and almost spicy, the tomatoes are juicy... (yes, even canned ones!)

Perfect Bite!!

I highly recommend serving this with bread. Mopping up the oil/basil/vinegar just might be my favorite part!

Watch out, siblings. This one's going to steal that crown someday soon!!

Shared at Marly's This and That for Foodie Friends Friday!

Creamy Tomato Penne

Sometimes, Destiny opens the refrigerator door, and plops inspiration right in your lap. Or on your plate... less messy that way. We were going to make Pasta Caprese this week, but our favorite source of fresh basil failed us, and the only other place I could find it in larger portions would have cost me $15 just in basil!! That's just plain wrong. So we had all the other ingredients, and were going to go search for basil later... but tonight we threw planning to the winds, pulled together some remnants from our fridge (and freezer!) and created deliciousness. I haven't seen my husband eat like that in weeks...

Creamy Tomato Penne
Printable Recipe

1 lb Italian sausage (links or ground)
1 lb penne pasta
8 oz ball of fresh, whole-milk mozzarella
1 jar marinara sauce (or homemade)
1/4-1/2 tsp red pepper flakes
1/2 cup cream
3/4 cup of freshly grated parmesan cheese

Preheat oven to 350 degrees. Start water heating for pasta, add about a teaspoon of salt. While waiting for the water to boil, crumble your sausage into a large pan, sprinkle with red pepper flakes, and brown.

Drain sausage and add most of the jar of sauce. Reduce heat to low and let simmer for a few minutes, while you dice the mozzarella.

Cut mozzarella into small chunks. Put them in a bowl and stick them in the freezer.

Add cream to sauce and meat.

Let simmer for a few more minutes, then remove from heat. When pasta is almost cooked through (not quite ready!) drain it and return it to the pot, off heat. Pour the meat and sauce mixture over the pasta. Stir until the pasta is well coated. Remove the cheese from the freezer and stir into the pasta. Pour into a 9x13 baking dish. Sprinkle parmesan on top.

Cover with foil and bake for 20 minutes, remove foil and turn on broiler; broil for 5 minutes. Remove from oven, let cool a few minutes and serve!

The mozzarella and pasta was for Caprese, the cream was from caramels, sausage was frozen, the sauce was from our favorite pasta place in Moab. It cost ten bucks, and was completely worth it. It's been sitting in my pantry, just waiting for the perfect use! This dish is pretty simple, so I would encourage you to use high quality ingredients, things you already know you love.

We had it with some watermelon and French bread. Cheesy, sausage-y awesome-pasta.

It actually didn't turn out as rich and gooey as I thought it would, and I was glad! Each noodle is perfectly coated with sauce, with nuggets of cheese and sausage tucked in.

Just enough to be hearty, without crossing the line into decadence. Decadence is great once in a while, but we're trying to cut back!

All this from a few refrigerator remnants that inspired me. Perhaps it will inspire you too!

MY Macaroni and Cheese

*Disclaimer: I am going to brag a lot in this post. I promise I shall never ever brag like this again. Just give me this one, and I will be humble forevermore. Thank you.*

This is a very, VERY big deal. For me, anyway. I'm a little bit obsessed with "comfort food", you know, those homey classics that are generally full of cheese, butter, or gravy. Maybe that is because my mother was more health conscious than I might have wanted her to be while we were growing up... I always wanted more cheese, or butter, or gravy than was good for me. One thing we NEVER had was homemade macaroni and cheese. As I got older, I thought the constant-warmed deli stuff from grocery stores was AWESOME. *Shudder* Finally I went in search of the perfect homemade mac and cheese. I had never had it, but I knew it must exist somewhere. Well, I found one. And it was close. But not quite there. So over the course of about five years, I tweaked, and changed, and deleted, and adjusted, until the only thing left in this recipe that hasn't changed is the number of eggs. Therefore, I can officially call it MINE. ALLLLL MINE!! Ahem.

Now, I realize nearly everyone has their own favorite version of mac and cheese, and everyone likes theirs different ways. But to me, this is the greatest EVER. It was pretty darn good, for a long, long time, until one day, as I was whipping up a batch to take to Brat Tuesday (my husband and his few best geology friends decided they would grill bratwursts outside the science building every Tuesday. Just because they could) I remembered something I had seen on the Food Network. Someone added a pinch of nutmeg to a bechamel sauce. Now, while there is no bechamel in this recipe, the idea of nutmeg (which I love) enhancing creamy things (which I also love) seemed like genius. So I added a pinch of nutmeg to my mac and cheese.

Ho. Lee. Cow.

Fireworks went off, the sun rose in the west, world peace was achieved, and I dropped 10 pounds.

Okay, obviously not. Especially that last one. But I had finally achieved it, the BEST homemade macaroni and cheese in the WHOLE WORLD. I drove to campus singing (literally) and walked on clouds to their grilling spot, ecstatic to share this glorious concoction with a bunch of men. And did they agree??

Heck yeah they did. They asked for the recipe!! How many times do you hear men do that?? This stuff ROCKED that Brat Day. *happy dance* And Austin gets bonus points for picking out the nutmeg. 

It's amazing what ONE ingredient will do. Thank you for letting me brag.

MY Macaroni and Cheese
Printable Recipe

3 cups uncooked macaroni noodles
6 oz monterey jack cheese, shredded
6 oz sharp cheddar cheese, shredded (unless you are a medium or mild cheddar lover, then use what you like!)
2 eggs
1 can evaporated milk
1/2 tsp salt
1/2 tsp pepper
pinch of nutmeg
3 Tb butter, cold

Cook pasta in lightly salted boiling water till just short of al dente. Shred Cheeses. I buy 8 oz chunks, so i can easily figure out 6 oz and give the end pieces to the boys. :)

 While the pasta is cooking, beat together the eggs, most of the can of evaporated milk (about 3/4 of the can, the amount doesn't have to be perfect) and the spices.

Drain pasta, return to pot, and turn heat down to medium low. Stir in the butter till melted. By then the heat should be about right. Add milk mixture, and stir constantly till it thickens a bit. Until you can drag a spoon across the bottom and it leaves a trail for a few seconds. Be patient, and don't turn up the heat, or the mixture will curdle, and the texture will be grainy.

Once the milk thickens, add half of the grated cheeses. Stir until melted. Add the other half, and stir until melted. Remove from heat immediately and serve!

That's it!! Easy, huh? If you wanted to dress it up, you could throw it in a serving dish and sprinkle toasted breadcrumbs on top. It took many tries to find the perfect cheese blend. I found that the jack cheese helps it stay smooth, creamy, and melts really well, while the sharp cheddar adds plenty of cheese flavor. I love that I managed to get it creamy while avoiding Velveeta. HA! Take THAT, processed cheese food!! You can play with the cheeses if you are looking for something different. Also, a note learned from my Mom's experience, use the same brand of cheese you already know you like. Different brands can taste sharper or milder, and could throw off the flavor for you. 

But I think it is perfect how it is. Creamy as all get out, super cheesy, thick and decadent, and what IS that secret ingredient??

OH yes, nutmeg. My dear, dear friend. I will be forever grateful to whoever that was, on the food network, that made me think of adding you to my macaroni and cheese. Mmmmm...

Well, if you try it, and I hope you do, let me know what you think! I promise, despite all my bragging, you are allowed to still like yours the best. But I'd love to hear how you liked it anyway :)