Been a long time!!!

Well, since it was the week before school the last time I blogged, I am sorry. I will start to blog more often, I promise.

I have a new thread of blogs I am am going to blog.
COOKING!

I love to cook!

This is what I have made this week. I will attach the recipes also.

Sunday I made Hoppin' John **
Yumm - O
4 slices bacon, chopped
1 (1 to 1 1/2 lb ) ham (I used black forest ham pre-sliced)
1 onion, chopped
2 celery ribs, chopped
4 cloves garlic, minced
2 (14 oz) bags frozen black eyed peas
2 bay leaves
1 1/2 cups long-grain rice

1. Brown pork. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pot and brown ham, about 3 minutes per side. Transfer to plate with bacon.
2. Cook vegetables. Add onion and celery to pot and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 20 seconds. Add broth , peas, bay leaves and browned ham and bring to boil. Reduce heat to low and simmer, covered, until beans are just tender, about 20 minutes. Transfer ham to cutting board and cut into 1/2 inch pieces.
3. Simmer rice. Place rice in fin-mesh strainer set over large bowl. Rinse under running water until water runs clear, about 1 minute. Drain rice well and stir into pot. Place square of aluminum foil directly on surface of simmering liquid. Simmer covered until liquid is absorbed and rice is tender, about 20 minutes, stirring and repositioning foil twice during cooking. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork. Stir in bacon and ham.

Monday I made Skillet Carbonara Casserole *

8 slices bacon, chopped fine
2 slices white bread, torn into pieces
1 1/4 c grated Parmesagn cheese
salt and pepper
2 large eggs
1 cup evaporated milk
5 1/4 cups water
3 garlic cloves
1 cup white wine
1 pound penne pasta

1. Fry bacon, cook bacon in a large nonstick skillet over medium high heat unil crisp, about 5 minutes. Transfer bacon to paper towel-lines plate. Pour off fat from pan, reserving 3 tablespoons.
2. Prepare topping. Pulse bread, 1/4 cup cheese, 1/2 teaspoon pepper, one quarter of crisp bacon and 2 tablespoons reserved bacon fat in food processor until coarsely ground. Whisk eggs, milk, remaining cheese, and 3/4 cup water in medium bowl.
3. Simmer pasta. Heat remaining bacon fat in empty skillet over medium-high heat until shimmering. Add garlic and 1 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced to 1/4 cup, about 3 minutes. Stir in remaining water, penne, and 3/4 teaspoon salt and bring to boil. Reduce heat to medium and simmer covered, stirring occasionally, until most of the liquid is absorbed and pasta is al dente, 15 to 20 minutes. Adjust oven rack to upper middle position and heat broiler.
4. Add sauce. Off heat, add egg mixture and remaining crisp bacon to pan and toss to combine. Top with breadcrumb mixture and broil until golden brown, about 2 minutes.

This was amazing. It freaked me out a little when I had to pout in the egg mixture into the penne and not really cook it but the hot past cooked it. I booked the bacon in the oven instead of the skillet and also cooked 2 chicken breasts at the same time. I cut up the chicken and mixed it in with the egg mixture.

WOW.

Tonite I made Red Win Braised Short Ribs ****

These are such good recipes! There have been left overs all week. The girls at work really appreciate it!

I will post the recipe shortly.