Has anyone ever put bacon in substitution of ground beef before? My sister thought it was the greatest idea so we made bacon spaghetti. I finally learned how to cut carrots into small stripes. If you’re new to the blog, you should know that I cannot cut vegetables for the life of me. When I cook, I do the cooking not the prepping. I’ve never been a prepping kind of person. To me, the process just takes way too long. Which is why when I cook for myself I always make the simple things. That way it doesn’t take too long.
Here’s the recipe..
1 box thin spaghetti noodles cooked according to instructions
2 12oz cans of tomato sauce
1/2 pound mozzarella cheese
1 1/2 teaspoon thyme
1 1/2 teaspoon oregano
1 1/2 teaspoon parsley
1 1/2 teaspoon basil
6-8 strips of bacon fried and cut into little squares
garlic salt, red pepper flakes, and black pepper to taste
1. In a medium pot, heat tomato sauce and add in bacon.
2. Stir until the bacon is thoroughly incorporated in the sauce.
3. Add mozzarella cheese and stir until it fully melts into the sauce.
4. Add an egg at a time and stir the entire time. You don’t want egg chunks in your sauce.
5. Add thyme, oregano, parsley, and basil and stir again.
6. Add garlic salt, red pepper flakes, and black pepper to taste. Don’t skimp on the red pepper flakes. It brings out a ton of flavor in the sauce. Feel free to add more seasoning to suit your taste. Make a quick salad and you have an easy meal.
I love apple turnovers. They are de-li-cious. I’ve been wanting to make them since I saw this recipe on Lawfully Wedded Wife. They seemed easy enough. They turned out pretty well. It sort of reminded me of bavlava.
Here’s the recipe..
Apple Turnovers (adapted from Lawfully Wedded Wife)
1 sheet puff pastry (store or homemade! I used store bought)
1 packet turbinado sugar
1 large apple cut into chunks
1/2 cup brown sugar
1 tablespoon butter
1/2 teaspoon ground cloves
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 cup water
1 1/2 tablespoons cornstarch
1 tablespoon milk
flour for sprinkling
1. Preheat oven to 400 degrees.
2. In a small saucepan, melt butter.
3. Once butter is melted add in the apples. Stir to coat the apples in the butter.
4. Add brown sugar, cloves, cinnamon, and nutmeg. Stir to coat and let cook for about 2-3 minutes.
5. Combine water and cornstarch in a small bowl and pour into apple mixture. Stir to combine and wait until mixture thickens. It should look similar to thick gravy. Once it thickens, let it cool while you prepare the puff pastry.
6. Lightly flour a surface area and unroll puff pastry. Cut the sheet into four even squares.
7. Use the 1/4 cup to measure 1/4 of apple mixture and pour onto the squares. Each square gets 1/4 cup of apple mixture.
8. Break an egg into a small bowl and using a pastry brush, line the edges of the squares with egg mixture. Seal each square so it looks like a triangle.
9. Beat egg and add in the milk. Beat until combined.
10. Using the same pastry brush, brush the top of each square with the egg mixture to produce a nice golden brown shine.
11. Sprinkle turbinado sugar on top of the squares to provide a nice crunch.
12. Place squares in a baking dish or parchment lined cookie sheet and bake for about 25 minutes.
13. Let cool for 15 minutes before eating. I couldn’t resist but learned the hard way. Nearly burned my tongue trying to eat a piece of apple!
That’s what the inside looks like 🙂 Enjoy em. I love the puff pastry texture. I’m thinking of making cherry tarts with them or egg tarts. We shall see what summer has in store. Finally finished my inventory for the day!
I bought these American flags a while back to make cupcakes for Veteran’s Day. I ended up having an extra bag and thought they would be great for decorating. It’s also an excellent July 4th recipe. I’m starting early! 🙂 While the cupcakes were baking I didn’t know how to decorate them. I was looking all over for my jimmies but came to the sad conclusion that I must have used them all. Sad, indeed. I was reading blogs because the recipe for the white chocolate cream cheese frosting was on a blog I subscribe to (Jeremie’s Kitchen). I also saw that I got a reply from Nate. This inspired me to make festive cupcakes and decorate them with flags. If anyone follows Operation Homefront or the USO San Diego they’ll know who Nate is. There’s only one. He received the United States Navy Military Child of The Year award. This boy is nine years old people. While I am in awe of him, I’m also jealous. I wish I did things like that back when I was his age. But then again, I’m not sure if internet was this savy back then. Were there computers back then? I’m only 23 just in case you’re wondering! 😛 The reason why I bring up the internet thing is because Nate has his own blog. You can follow his adventures at natethegreatamilitarybrat.wordpress.com! My big brother’s a marine. His big brother’s also a marine. We have to stick together. Marine brats all the way! 🙂 Coming back to my recipe…devil’s food was calling my name. It said Justina, you need to get off your butt and make some darn devil’s food cupcakes. So I did, and they were spankin delicious. I used a white chocolate cream cheese icing that I mentioned earlier.
Here’s the recipe..
White Chocolate Cream Cheese Devil’s Food Cupcakes
1 box devil’s food cake mix (I used Duncan Hines)
1. Bake according to instructions. If you’d like a moist cupcake then you could add 1 cup sour cream and 1 box chocolate pudding. Only if you’re feeling dangerous.
Icing (adapted from Jeremie’s Kitchen)
1 package cream cheese
1 stick unsalted butter
2 teaspoons vanilla extract
2 cups powdered sugar
a pinch of salt
1 cup white chocolate chips melted
1. Melt the white chocolate in the microwave using 30 second intervals. Stir after every 30 seconds until all chips are melted. You’ll want this to be liquid like because if you leave unmelted chips, it’s going to ruin your icing later.
2. In a large bowl, combine cream cheese and butter. Mix until light and fluffy.
3. Add vanilla and salt and mix again.
4. Add the melted white chocolate and mix again.
5. Add the powdered sugar and mix one final time. The icing should be very thick after you pour the powdered sugar in. It’s supposed to be like that.
6. Frost your cupcakes and enjoy! 🙂 I’m definitely keeping this cream cheese icing recipe. It’s delicious.
It feels so good to have something to add to the blog in terms of recipes! I’ve had a ton of pictures of me, flowers, anything but food! Hopefully I’ll get to make some awesome grub this summer. I’m really craving bbq food. Anyone having a bbq? I want to join! 🙂