SUNDAY DINNER

August 29, 2013

i was feeling extremely domestic and inspired to cook this last sunday and decided to make dinner for beej and his family. we went to church and then i came home and started cooking like a crazy woman. i was actually very pleased that it all managed to turn out and i've put the recipes down below! it was a good sunday with my boo before he had to leave me again for logan.

 ^my hair is literally getting out of control...out. of. control. i throw it up over my head in this huge bun (that makes me about four inches taller) almost everyday.^
^sending him off again^
^okay i know these strawberries look like a total train wreck, but how can you go wrong with chocolate and strawberries anyways? i didn't have a fancy piping bag so i had to use a spoon which works fine, but it doesn't look as pretty if you used a piping bag i'm sure. AND i didn't want to waste any of the chocolate because i had already melted the whole bag of chocolate chips, and it is the besssssssssst chocolate, so i just kept putting more and more chocolate on the strawberries till i used all the chocolate. hence the overflowing chocolate spilling over the top on some of the strawberries. next time i'll use a piping bag and not melt the whole bag of chocolate chips.^
 ^even though they didn't look perfect, they were still so good!^

-you're gonna need about 20-30 strawberries (it depends on the size so use your best judgement)
-1 bag of guittard milk chocolate chips (guittard is the best)

directions: 
1. wash strawberries, cut the stems off, scoop or cut out the middle of the strawberry (the deeper you scoop the more chocolate it will hold and the bigger the strawberry the better)
2. pour the bag of chocolate chips in a glass bowl and heat them in the microwave for 30 second intervals. stir the chips every 30 seconds and continue until all chips are melted.
3. place the strawberries in an egg carton so they sit straight up. i put paper towels in the slots and then placed the strawberries in them (i didn't want to wash the egg carton and wait for it to dry) but you can also use little dixie cups or ice cube trays or mini muffin tins.
4. now you can spoon your melted chocolate into the berries or use a funnel or piping bag. i used a spoon which worked, but if i had a piping bag i would have preferred to use that.
5. then put in the refrigerator for about 10 minutes until they harden a bit and enjoy!

(Note: There is a small chance that salmonella could be found in an empty egg carton so always wash your egg carton with soap and hot water (and then dry) before you use it.)
 ^i love the pasta carbonara at cheesecake factory so i searched for the recipe and made it on my own^

-16 oz. spaghetti
-1 cup frozen peas
-6 slices of bacon
-2 tablespoons butter
-3 cloves minced garlic
-1/4 cup grated parmesan cheese
-2 tablespoons flour
-1 (12 oz.) can evaporated low fat milk
-2 tablespoons snipped fresh italian parsley
-parmesan cheese to sprinkle on top, salt, and pepper

directions:
1. cook spaghetti according to package directions and add frozen peas for the last 5 minutes of cooking...drain and reserve the cooking water, set aside
2. meanwhile, in a skillet cook bacon according to package directions. transfer bacon to a paper towel lined plate and let the bacon cool. then break into bite size pieces. 
for the sauce:
3. in a small saucepan melt your butter. add garlic; cook for 1 minute. whisk in the parmesan cheese and the flour. then slowly whisk in the evaporated milk. bring to boiling; reduce heat. boil gently, uncovered, until sauce has thickened. remove from heat and stir in bacon pieces.
4. place spaghetti mixture in a large bowl. pour sauce and 1 cup of the reserved cooking water over the top. you can use your own judgement if you want to add more of the reserved cooking water to thin the sauce. then top it with the parsley, parmesan cheese, salt, and pepper.

*i tweeked this recipe because i love cheese and garlic so i added a little more than what the recipe called for. i also added chicken into the pasta. so you can kinda play around with the recipe to suit it more to what you like.

No comments :

Post a Comment