Spaghetti Carbonara

I created an Instagram gif video while making this dish the other day and due to popular demand, wanted to elaborate with the actual recipe! You really could use any vegetables you'd like with this dish. That's the best part of cooking for me. You don't have green onions in the fridge, that's ok! Throw in green peppers like I did! Also, I don't do a lot of measuring when I cook, so here is a rough estimate of what I did ;) Enjoy!

1 pound dry spaghetti
4 slices of bacon, cooked and chopped
1 shallot, diced
1 cup sliced mushrooms
1/3 cup green bell pepper, diced
1 tomato, diced
2 garlic cloves, chopped
2 eggs
1 cup grated parmesan
1/2 cup cream
Salt and pepper to taste
approx 1 cup fresh Arugula

Start by cooking the pasta. While you're doing that, start the sauce. Cook your bacon. Drain most of the fat but keep approximately 2 Tbsp in the pan. Set bacon aside and add shallot and mushrooms to pan. sauté until almost cooked through. Add peppers, tomatoes, and garlic. sauté for appox 2 mins. Add cream, salt and pepper. Beat eggs in with your parmesan. Dump your pasta into your pan with your sautéed veggies. Add egg and cheese mixture to pan and pull off the heat. The heat from the pan and the pasta will cook the eggs but you don't want to scramble them so keep stirring! Add bacon and arugula to the mix and serve!

Places to Warm your Toes in Seattle This Winter

I am so excited to see some of my favorite places listed on Eaters Seattle blog for best places to get a holiday drink in Seattle! Not to mention number 6 is where I first met my husband! If that doesn't warm your heart, maybe one of their warm glasses of holiday cheer will! Click on their link below to see all the fab places:

EaterSeattle

XOXO

Holiday Cookie Time!!

Baking cookies for your cookie exchange? How about making your own sugared pretzel cookies like the ones you find in the blue tins! Here is a link to a fabulous recipe from my favorite blogger and cookbook writer Deb Perelman of Smitten Kitchen:

Sugared Pretzel Cookies  

Good luck and happy baking!!!

Cheddar Grits

Over the weekend I was at a loss for breakfast ideas. We had four eggs and some cheese and I knew that wouldn't be enough for a scramble for two.  I looked into the pantry and saw some polenta and dig! A lightbulb went off! How about cheesy grits with poached eggs? So I gave it a try and it was not only delicious but also a good looking dish! So here it is. Feel free to try different cheeses or add some jalapeño for spice. 

1 cup stone ground grits or polenta

2 cups water

1/4 cup grated cheddar cheese

1/4 teaspoon white pepper

2 tablespoons butter

salt to taste

2 eggs, poached (You can poach the eggs in advance) 

Bring 2 cups of water to boil. Add grits and continue to whisk. Turn heat down to low and keep stirring for approximately 5-8 minutes or until the mixture starts to thicken. Add salt, pepper, butter and cheese. Remove from heat and continue to stir until cheese is melted. Scoop into a bowl and place poached eggs on top. Serve with bacon! 

Chocolate Zucchini Bread

Ok. Its that time of year. Too many zucchinis in the garden to keep up with? Thats what we are dealing with! Here is a healthier version of the classic recipe that we all love...and why not add some chocolate? When your husband works at a chocolate factory, there is no shortage of chocolate in this house!

1 1/2 cup flour (you can use whole wheat flour)
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup sugar, or honey
1 cup shredded zucchini
1/4 cup coconut oil
1 egg
1/4 cup plain yogurt
1/4 cup chocolate chips or chocolate chunks

Preheat over to 350. Grease loaf pan. Mix dry ingredients (first 7 ingredients) in bowl. In separate bowl mix the remaining 6 ingredients. Add dry mixture in with the wet and mix until incorporated. Pour batter into pan and bake for 55-60 minutes. You can serve warm with butter and is great for breakfast!

Green Smoothies!

Get a healthy start to your day with an amazing green smoothie! You can get your daily dose of greens with a smoothie like what I have every morning. And here is the best part; it doesn't have to be green! You can mix and match with seasonal fruits and veggies. You can add chia seeds, cinnamon, or a protein powder. Here is some info courtesy Wiki and Whfoods.com on the fruits and veggies that I typically use and why: 

Collard greens: good sources of vitamin C, K,soluble fiber, and contain multiple nutrients with potent anticancer properties, such as diindolylmethane and sulforaphane.Researchers at the University of California at Berkeley have recently discovered that 3,3'-diindolylmethane in Brassica vegetables such as collard greens is a potent modulator of the innate immune response system with potent antiviral, antibacterial and anticancer activity.

Parsley: Parsley is a source of antioxidants (especially luteolin), folic acid, vitamin C, and vitamin A. It also is a great way to flush out excess fluid from the body, thus supporting kidney function. relief from joint pain. The herb has anti-inflammatory properties and relieves joint pain.
Celery:  The sodium found in celery helps the absorption of vitamins. It is an important food source of conventional antioxidant nutrients, including vitamin C, beta-carotene, and manganese. But its "claim to fame" in terms of antioxidant nutrients may very well be its phytonutrients. Many of these phytonutrients fall into the category of phenolic antioxidants and have been shown to provide anti-inflammatory benefits and in the digestive tract itself. 

Cucumber: Cucumbers are now known to contain lariciresinol, pinoresinol, and secoisolariciresinol—three lignans that have a strong history of research in connection with reduced risk of cardiovascular disease as well as several cancer types, including breast, uterine, ovarian, and prostate cancers. It is also great for your skin! 

Carrots: Carrots are famously rich in beta carotene, which the body processes into vitamin A. Nutrients in carrots have been shown to reduce the risk of heart attacks and may help regulate blood sugar levels. Carrots are famous for protecting vision, especially night vision. Beta carotene, of which carrots are one of the riches sources, is linked to a reduced risk of post-menopausal breast cancer as well as cancers of the bladder, cervix, prostate, colon, lung, larynx and esophagus.

Strawberries: Strawberries are high in vitamin C, antioxidants and manganese. They are also good sources of potassium, folate, riboflavin, vitamin B5, vitamin B6, vitamin K, omega-3 fatty acid, magnesium and copper. The nutrients in strawberries help protect against rheumatoid arthritis and have anti-cancer and anti-inflammatory properties.

Banana: Bananas are an excellent source of potassium and fiber. They are good sources of vitamins B6, C and antioxidants. Studies suggest that bananas may prevent high blood pressure and decrease risk of kidney cancer. 

Yogurt: Get your dose of protein! The pro-bacteria in yogurt balance the microflora in your gut, which can aid with digestion as well as keep you regular. It is high levels of calcium, magnesium, and potassium contribute to the blood pressure-lowering effect. It also will help you feel full longer. 

I usually juice the veggies and add the juice in a blender with berries and yogurt. Here is my recipe: 

8oz vegetable juice 

1 banana

4-6 frozen strawberries

1/2 cup non-fat plain yogurt

Smoothies also help with weight-loss, increases energy and focus. It also helps balance your PH levels and can clear up your skin! Start today and feel better today! 

It's officially BBQ season!! I know most of you are as excited as I am about the warm weather, backyard BBQ's, and all around fun in the sun. Well here is a rib recipe that will amaze the taste buds of all your friends! I created this recipe for our joint birthday party last weekend and boy was it a crowed pleaser! You can do this with beef or pork ribs, but I suggest pork because as my brother says, its harder to screw up. Another note courtesy my brother (who I might add is also a great cook) is NOT to salt the meat until right before you cook it otherwise it will suck out all the moisture. So without further adieu: 

2 racks of pork ribs

2 Tbsp granulated garlic 

2 Tbsp dried, chopped onion

2 cups pale ale or light beer

1 Tbsp chili powder

1 Tbsp ground pepper

1Tbsp sea salt

1-2 cups BBQ Sauce

In two square cake pans, marinate the pork ribs overnight in a mixture of the beer, garlic and onion. No need to cover, just place in the fridge. 3-4 hours before you need the ribs cooked and on the table, preheat oven to 300°. Mix salt, pepper, and chili powder together and rub it onto the meat. Brush on a light layer of the BBQ sauce. KEEP THE BEER in the pan, cover and place in oven for approx 3 hours, or until the meat begins to separate from the bone. Brush with BBQ sauce and grill at medium heat until theres a slight char. Enjoy!

Crockpot Pork Shoulder

We had a pork shoulder in the freezer for about 6-9 months. I was waiting for a good excuse like a BBQ or a party, but of pure starvation, I thought it was about time we cooked that thing. I used an Italian-style recipe that sounded like it would be good recipe that would work as a cuban sandwich, add BBQ sauce to it and be a pulled pork sandwich or be perfect just on its own. And boy was I right, it was awesome! 

1 5lb boneless pork shoulder (butt)

1 Tbsp fennel seed

1 Tbsp peppercorns (green, pink and back)

1 tsp crushed red pepper

1tsp oregano

1tsp basil

1 tsp granulated garlic

1 Tbsp sea salt

2 Tbsp olive oil

1/2 an onion, sliced in quarters

2 cups chicken stock

With a mortar and pestal, combine all the dry ingredients and grind them into a coarse mix. Rub the olive oil over the roast and then rub the spice mix over the roast. Place the 2 cups of stock and the onion into a crockpot. Add the roast and place on low and cook for 10 hours. Serve with your favorite accouterment! 

The Easiest, Most Delicious Brussel Sprout Recipe




Brussel sprouts have always have had a bad rap. Most people steam them and don't season them making them smell like stinky cabage and take like a dirty sock. This recipe has made a fan out of all my "non believer" friends. Really, you add bacon to anything and it usually makes even a leather shoe taste good ;) Use this recipe as a side dish to your next meal! it is a great accompaniment with any meat/protien dish!



1 1/2 lbs brussel sprouts, cleaned and cut in half

4 pieces cooked bacon, chopped into bits

1/4 cup water

1 Tbsp maple syrup

salt and pepper to taste



Heat a sautee pan to medium heat and lightly oil. Place brussel sprout halfs in pan. Add water to steam brussel sprouts. once the water has evaporated, add the bacon bits and maple syrup. Sautee for approximately 4-5 minutes or until brussle sprouts are al dente and slightly browned. Add salt and pepper to taste and serve!