Grilled Sandwiches - Panini

We LOVE grilled sandwiches at our house! There is just something so comforting about melted cheese, meat, and veggies wrapped in a crisp crusted bread. They are very easy to make, and great for hot summer nights when you don't want to heat up the house making dinner. The only limit is your imagination!

Panini (which means 'sandwich' in Italian) is a grilled, pressed sandwich made with a special grill. These sandwiches are easy to eat because they are thin, but bursting with flavor!




You don't have to have a special panini grill, we use our small George ForemanGrill it works perfectly, but I can only make 1 or 2 sandwiches at a time on it.

There is the larger George Foreman Next Grilleration and I bet you could get up to 4 sandwiches on it.

Any way you go, these grills are pretty inexpensive and help you make great sandwiches at home!

Our favorite sandwiches right now:

*Ciabatta bread (or thin sliced Italian bread)
*Chicken (deli sliced, or I really like to buy a rotisserie chicken and pull it apart for sandwiches)
*pre-cooked Bacon
*Cheese - we like Pepper Jack or Sargento Chipotle Cheddar
*Ranch Dressing
*Hot Sauce
*Tomato slice

Preparation:

Slice bread open.

Layer, chicken, pre-cooked bacon, cheese and tomato on one slice of bread.
Spread ranch dressing on other slice of bread and sprinkle with a little hot sauce and place on top.

Grill sandwich on a dual contact indoor grill, a panini maker, or just in a skillet, pressing down gently as the sandwich cooks. When bread is crisp and golden brown, cut sandwiches in half and serve immediately.

Of course these can be made to everyone's liking......in our house, I'm the only one who adds the tomato, my youngest is usually the only one who adds the hot sauce, and my oldest doesn't like the bacon on hers.....But that's what's great about a meal like this, it's easy to let everyone make their own!!

Do you grill sandwiches? I'd love to hear some more flavor combos!

I'm sharing this recipe at
Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam, Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes, Tasty Tuesday,

Delicious Dishes

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{Easy Peasy} Cheese Tortellini with meat sauce

If there is o n e thing I truly know,

o n e thing you should always trust me on,

it's SIMPLICITY.

I've said it before, and I'll say it again,

when it comes to recipes and projects....

I. Like. Simple.

So today folks,

I bring you simple

you can't get much easier than this!

Looks yummy doesn't it?

Want to know my secret?

Yep!

That's it!

Unless you'd like meat in your sauce (like we do)
you will need one pound of ground beef as well.

Cheese Tortellini with Meat Sauce

Ingredients:

1 Jar of your favorite spaghetti sacue
(we love Robusto Ragu Six Cheese)

1 bag frozen cheese tortellini

1 pound ground beef

Directions:

Brown ground beef in large sauce pan. Drain fat. Add sauce and simmer for about 20 mins.
While sauce is simmering bring a pot of water to boil, add frozen tortellini. Turn down temp slightly and simmer for 6 mins.

Serve with sauce over tortellini, sprinkle with Parmesan Cheese.

See?!

Simple right?

Now go fix it,

and knock the socks off your family!

Maybe they'll take you out for dessert! {wink}

I'm sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam, Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes, Tasty Tuesday.

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Breaded Pork Medallions & Cookbook GIVEAWAY!

*Edited: Congrats to Sarah, Radom.org chose #94 as the winner of Jane's Make Ahead Meals for Busy Mom's cookbook!
I was thrilled when I was recently contacted by Jane Doiron to review her cookbook, Make Ahead Meals for Busy Moms. By the title alone, I knew I was going to LOVE this cookbook!

Jane's book is filled with tips and recipes that are based on the idea of preparing ingredients or the entire meal ahead of time and then being able to quickly pop it in the oven when you are ready to eat. The book contains 140 recipes that include appetizers, breakfast and brunch, main dishes, side dishes, soup, and desserts.

Right away I was impressed with the large, clear, easy to read font. The recipes are easy enough for any level of cook to handle and the instructions are well laid out and include directions for making ahead.

The book does not include mouthwatering photos with the recipes, but that didn't seem to matter, as I quickly found several recipes that I knew my family would enjoy.

Boy was I right!! The first recipe I tried was the Panko Breaded Pork Medallions and it was a HUGE hit!! Everyone gave it two thumbs up, and we actually made it again the following week! The only things I did different with the recipe was; I only used 1 pork tenderloin, I did not use Panko bread crumbs, I had Progresso and I did not make mine a day ahead.

Breaded Pork Medallions
(adapted from Make Ahead Meals for Busy Moms)

Serves 3-4 people

Ingredients:

1 Pork Tenderloin (1 pound)
Garlic & Herb Spreadable Cheese (I used 4 triangle of Laughing Cow)
1.5 cups Italian-style bread crumbs

• Spray a large sheet pan with nonstick spray; set aside.

• Rinse the pork under cold water and pat dry with paper towels.

• Cut 1-inch slice medallions; set aside on paper towel.

• Lay all of pork out on paper towel or cutting board, cover with plastic wrap and pound each piece with a kitchen mallet until all pieces are 1/4" thin.

• Using a butter knife, spread a very light coating of the spreadable cheese on each side of the medallions.
  

• Coat each slice in the bread crumbs.
  

• Place on sheet pan.

• If you wish to make these a day ahead, cover well with plastic wrap and refrigerate. The following day, remove from refrigerator 20-30 mins. before cooking. (I did not do this part)

• Spray the tops of the pork with nonstick spray and bake in a 400° preheated oven for 30 mins.
  

(printable recipe)

ENJOY!!



I'm sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes, Foodie Friday recipe exchanges, and and Kimba's DIY Day

This is such a great cook book to have on hand, and I love
that it doesn't have a lot of unusual ingredients!

Available at Barnes & Nobel and Amazon

or you can

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One lucky TidyMom reader will receive their own copy of Make Ahead Meals for Busy Moms from Jane Doiron

REQUIRED ENTRY (Open to US residents only): Visit Make-Ahead Meals for Busy Moms and tell me something you would like to try!

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Disclaimer: I was provided with my own Make Ahead Meals for Busy Mom's cookbook, I was in no other way compensated to publish this post. These are my real opinions.

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Chicken & Cheese Quesadillas

Last week I posted a YUMMY recipe for Honey-Lime Enchiladas that would be perfect for Cinco de Mayo, but if Enchiladas aren't your "thing" you may like these Chicken & Cheese Quesadillas.
They are quick and easy......and not as spicy as the enchiladas.....so kids may enjoy this meal a little more.

We make these ALL the time!

EDITED to say this recipe WON
Tuesday Taste Peoples Choice Award
over at Crazy Daisy!!




Chicken & Cheese Quesadillas

(printable recipe)

Serves 3-4 (*this can be easily adapted to however many servings you need, this is just what I usually fix)

Ingredients:
1.5-2 cups cooked chicken (I use 1.5 bags of Tyson grilled chicken)
Taco Seasoning packet
water
4 flour tortillas (8 inch)
2 T melted butter
1.5 cups shredded Monterey Jack Cheese (or cheddar)
lettuce
Sour cream or Ranch dressing

Directions:

• Preheat oven to 475°
  
• In a skillet, heat chicken.
• Add taco seasoning, mix with water according to package
• Brush one side of each tortilla with melted butter; place buttered side down on a lightly greased baking sheet.
• Spoon 1/4 of chicken mixture over half of each tortilla
• Sprinkle each with 1/3 cup cheese
• Fold tortilla over chicken and cheese.
  
• Bake at 475 for 10 mins.
• Cut in half with a pizza cutter and enjoy!

We like to open ours and add lettuce and sour cream, or dunk in ranch dressing.

Do you make Mexican for dinner on Cinco de Mayo?

I have been nominated over at i am mommy for "Best Overall Blog"
I would love your forever if you could head over and put in a vote!
There are several categories.....I think you'll spot a few other fabulous bloggers you might like to vote for as well!! - Only one week to vote!

**The winner of each category will receive a $50 cash prize.......If I win I plan to spend a day using the $50 to perform Random Acts of Kindness. (inspired by this post)

Click here to vote at i am mommy

I'm sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes, Foodie Friday recipe exchanges.



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Honey-Lime Chicken Enchiladas

With Cinco de Mayo quickly approaching I thought it would be a good time to share a new recipe we tried recently that will definitely be added to our rotation of family favorites!!


I had never made, and I'm not sure I had ever eaten, Enchiladas but it certainly sounded like something we'd like, and this one got two thumbs up from everyone! Any time I find a recipe that is liked by the whole family......it's a keeper for me!!

It doesn't take a pretty picture, but it sure is delicious!!



Honey Lime Enchiladas
( adapted from Sister's Cafe)

(Printable Recipe here)

*This recipe does require some prep time -

about 45 mins if you're using cooked chicken

or about 1 hour 15 mins. if you need to cook your chicken

Ingredients:
2 pounds chicken, cooked and shredded

Sauce:

3 T. honey

1/4 c lime juice

1 Tb chipotle chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce (mild)

3-4 cups Monterey Jack cheese, shredded

cheddar cheese, shredded
1/2 cup heavy whipping cream

6 flour tortillas

I put a few thawed chicken breasts in a 350° oven for about 35-40min, then shred (you could do this a head of time, even the day before) - or you could use a cooked rotisserie chicken from the grocer.

Mix together sauce ingredients then add to chicken. Let it marinate with the meat for about 30 minutes.

Lightly spray a 9x13 pan with no-stick spray.

Pour enough enchilada sauce to cover the bottom of the pan (about 1/2 to 3/4 cup).

Fill flour tortillas with chicken and *shredded cheese and just a little enchilada sauce (*be sure to save about 1 cup of cheese to sprinkle on top of enchiladas).

Roll and place filled enchiladas in pan on top of sauce.

Mix the remaining enchilada sauce with the cream and leftover marinade, if you have any.

Pour sauce on top of the enchiladas and sprinkle with remaining cheese.

Bake uncovered at 350 degrees for 30 minutes until brown on top.

Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. (I forgot to do this, but can't wait to do this the next time I make them)

Give it a try..........I bet your family will thank you as much as mine did!!

I'm sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes, Foodie Friday recipe exchanges, and Kimba's DIY Day and Friday Fun Finds

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Easter Morning Casseroles & Crunchy Coated Bacon!

Can you believe it's almost Easter? Time to follow Mr. Bunny's trail, hunt for eggs and devour our weight in chocolate eggs, jelly beans and peeps!

Growing up, we often went out for Easter brunch, but we haven't done that in years. I have recently found some great breakfast casseroles that can be made ahead of time, so you can have most of the messy part out of the way on Easter morning.

We had these on Christmas morning at our house it they were all a big hit!

Praline French Toast
from King Arthur Flour
I've added my notes in purple

(Printable recipe)

Glaze

• 1/2 cup butter
• 1 cup brown sugar
• 2 tablespoons honey, maple syrup or corn syrup (I used Mrs. Butterworth Syrup)
  

Bread

• French or Italian bread sliced 1/2" thick, enough to cover the bottom of a 9" x 13" pan (I used a loaf of rustic french bread)
  

Custard

• 1 1/2 cups whipping cream, half and half, milk, or fat-free half and half (I used heavy whipping cream)
  
• 5 large eggs, or 1 1/4 cups egg substitute
• 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto, or your choice; OR 2 teaspoons vanilla extract (I just used my Mexican Vanilla)
  
• 1/4 teaspoon salt

Topping

• 1/2 cup brown sugar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Glaze

• 4 ounces butter
• 7 1/2 ounces brown sugar
• 1 3/8 ounces maple syrup or corn syrup, or 1 1/2 ounces honey

Bread

• French or Italian bread sliced 1/2" thick, enough to cover the bottom of a 9" x 13" pan

Custard

• 12 ounces whipping cream, half and half, milk, or fat-free half and half
• 5 large eggs, or 10 ounces egg substitute
• 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto, or your choice; OR 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Topping

• 3 3/4 ounces brown sugar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Directions

1) Lightly grease a 9" x 13" pan or shallow 2-quart casserole.

2) To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts.Pour the glaze into the prepared pan, spreading it to the corners.

3) Lay the slices of bread in the pan, atop the glaze.

4) To make the custard, whisk together the cream, half and half, or milk, eggs or egg substitute, the flavor, and the salt. Pour it over the bread in the pan, pressing the bread down into the custard.

5) Cover the pan, and refrigerate overnight, or for up to 24 hours.

6) When you're ready to bake, preheat the oven to 350°F.

7) Make the topping by stirring together the brown sugar, nutmeg, and cinnamon. Sprinkle it evenly over the bread.

8) Bake the French toast for 40 to 45 minutes, until it's bubbly and the top is very lightly browned.

9) Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Serve individual slices of bread, turning it over on the plate so the syrupy bottom is on top.

Yield: 9 to 12 servings.

Weekend Brunch Casserole
from a member on Fishing For Deals
(printable recipe)

I'm not sure if you can make this ahead of time - but if you brown the sausage the day before, it would take no time to throw it all together.

1 pound Bob Evans Original Recipe Sausage Roll
2-½ cups shredded mozzarella cheese (I used a mix of cheeses, mozzarella, cheddar, colby)
1 (8 oz) can Pillsbury Crescent Rolls
4 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions

• Preheat Oven to 425
• Crumble and cook sausage in skillet over medium heat until browned. Drain.
• Line bottom of greased 9"x13" baking dish with crescent roll dough, firmly pressing perforations to seal.
  
• Sprinkle with sausage and cheese.
  
• Whisk, eggs, milk, salt and pepper in bowl until blended and pour over sausage.
• Bake 15 mins. or until set.
  
• Let stand 5 mins. before cutting and serving
  
• Refrigerate leftovers
  

Don't forget the bacon.......everything is better with bacon right?

Well, if you like bacon, you will LOVE bacon cooked this way! It's easy too!!

Crunchy Coated Bacon
(printable recipe)

• Line a large cookie sheet with edge with parchment paper or tin foil
  
• preheat oven to 350°
  
• coat thick sliced bacon in flour
• lay on cookie sheet (do not overlap)
  
• bake for 30 mins.
  

*Be very careful removing the pan from the oven.

The bacon holds it shape, with very little curling and is SOOO good with the crispy crunchy coating the flour gives it!! - You'll never want to fry bacon again!

I hope you get to celebrate with friends & family and enjoy the day on Sunday!


I'm sharing these recipes at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam Mouth Watering Mondays and Tuesdays at the Table, Ultimate Recipe Swap Foodie Friday recipe exchanges, and Kimba's DIY Day, and Strut Your Stuff , Bake at 350

Chicken Bacon Ranch Calzones

Any time we get a sandwich while we are out Sunshine will always get chicken and bacon with ranch dressing......and a little hot sauce.

This week while I was looking for some new dinner ideas, I came across ham and cheese calzones on kraftrecipes.com and quickly knew it would be a hit if I changed it up a bit.

Here's how we made them.......of course you could change them up to your liking!

You can follow along with the pictures starting at the top left and going clock wise.
You can also click the picture and get to flickr and chose the larger option to see more detail.

Chicken Bacon Ranch Calzones
adapted from kraftrecipes.com

(Print recipe here)

Ingredients

• 1 can refrigerated pizza crust
• cooked chicken (I bought a rotisserie chicken, pulled it apart and put the rest away for another meal)
• 8-10 slices of pre cooked bacon
• 4-6 slices of Chipotle Cheddar Cheese
• Ranch dressing
• Franks Hot Sauce
• Tomato slices
  

Make it!

Heat oven to 400°. Unroll pizza dough on floured surface. I used a long piece of wax paper covered in flour. Pat out dough to 16"x12" rectangle. Cut dough into 4 pieces.

Place chicken, bacon, and cheese onto dough within 1/2" of sides. Top with Ranch dressing and hot sauce and spread. Top with tomato slice if desired (I'm the only one who ate tomato on mine and it was VERY tasty if you like tomatoes). Fold each rectangle in half, press edges down and seal by pressing with a fork (I floured my fork so it didn't stick to the dough). Place on baking sheet sprayed with cooking spray.

Bake 16 to 18 mins. or until golden brown.

Remove from oven and cut in half with pizza cutter.

Enjoy!!


I'm sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam Mouth Watering Mondays and Tuesdays at the Table, Ultimate Recipe Swap Foodie Friday and Chicken Link Party at Make Ahead Meals recipe exchanges, and Kimba's DIY Day and Jerri's Friday Favorites.

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Slow Cooker BBQ Beef {Country Bob's Giveaway}

My family likes to BBQ year round! When it's too cold or wet to actually BBQ outside on the grill, then I like to use BBQ sauce in my slow cooker.

I was just thrilled when Country Bob's contacted me about trying their All Purpose Sauce.


According to the Country Bob’s website, the original recipe for the All Purpose sauce goes back to 1968. In addition, “it is the perfect complement to practically any meal set on your table”. The company is committed to offering their customers the best tasting and highest quality products.

There are many recipes on the Country Bob’s website but I knew just the recipe that I wanted to use with this sauce..........

Now, I know how impressed your going to be with the name of this recipe
.....but what can I say, I'm just that creative with titles
..........hold on
......are you ready for it?

Slow Cooker BBQ Beef
told you you'd be blown away by that title!

What you will need:
2 pound Chuck roast***
(there's only 3 of us, so I don't need a very big roast)
1 Cup Country Bob's All Purpose Sauce
1/2 cup Italian Dressing
2 Tbsp C&H Brown Sugar
2 Tbsp Worcestershire sauce

Directions:

• In a small bowl mix Country Bob's All Purpose Sauce, dressing sugar and Worcestershire sauce.
• Place the roast in slow cooker.
• Pour sauce mix over roast.
• Cook on low for 8 hours.
• Remove roast and place on platter or cutting board
• Shred roast with knife and fork, then return to sauce
• Serve on hoagie rolls or your favorite buns.

**You can also make this using chicken breasts.

We ate this so fast I was unable to get pictures of the shredded beef on our buns. We LOVED it!! We will definitely be using Country Bob's All Purpose Sauce again in this recipe and others! Next time I'm going to try it with Country Bob's BBQ sauce! ......I will have to pick some up in our local grocery store, because Sunshine has managed to polish of the second bottle Country Bob's sent me. She likes to use it to dip almost every meat I make and on sandwiches. If you can't find it at your local grocer, Country Bob's sells all of their products online as well .

Win It!
Two lucky TidyMom readers will each get 2 bottles of the All Purpose Sauce,
courtesy of Country Bob’s.

To enter, please visit Country Bob's and comment below what dish from their awesome recipe collection you would use Country Bob’s on.

You can get extra entries for doing any or all of the following – please leave a separate comment for each:

• follow/ subscribe to TidyMom.net (if you already do just leave a comment letting me know)
  
• blog about this giveaway linking to this post and to Country Bob’s (leave link to your post in a comment)
  

• follow me on twitter @TidyMom (if you already do, just say so!)
  

• tweet about this giveaway and comment with the link to your tweet

• add my blog button to your blog(see right sidebar for button & code)

This giveaway will end is January 18, 2010 11:59pm CST. Valid for U.S. mailing addresses only.

***********

I'm sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam Mouth Watering Mondays and Tuesdays at the Table ,Crockpot Wednesdays , recipe exchanges and Kimba's DIY Day. Be sure to visit them for more great recipes and ideas!

FOTM: Three Cheese Baked Mostaccioli

It's the end of the month, and time for Bake at 350's Flavor of the Month party!! This month's theme is "Traditions". Maybe you have a recipe from your mom, grandmother, favorite aunt or (let's not leave out) dad that is a family tradition? Maybe you have a recipe you would like to START as a family tradition. Head over to Bake at 350 and post your recipe and check out all of the other family tradition recipe!.....maybe you'll find a new "Tradition" (*December's theme will be cookies!)

I posted this recipe well over a year ago, but I thought it certainly deserved another post, especially a post about tradition.

Three Cheese Baked Mostaccioli is a recipe that was always a specialty of my sister-in-law Bobbie. I'm so fortunate to have gotten her recipe years ago. We lost our beloved Bobbie to breast cancer over 8 years ago - gosh, I can't believe it's been that long - but we think of Aunt Bobbie EVERY time we eat her WONDERFUL Mostacciloi.

This dish is becoming a Christmas tradition in our family. You can make this dish in advance, refrigerate, then cook before serving!! It's a real crowd pleaser with friends and family, and serves a lot!

So grab your apron and lets get started - it's really very easy!!

Three Cheese Baked Mostaccioli
print recipe here

(approx 10 servings)
Ingredients:
1 pound ground beef
1 pound salsitccia (if you can't find this, you can use Italian sausage)
garlic to taste
45 oz Raghu Old World Style Spaghetti sauce
Italian seasoning to taste
1 box Mostaccioli Noodles
6 slices American Cheese
6 slices Mozzarella Cheese
3 slices Provolone Cheese

Boil your noodles according to the box

Brown the ground beef and salsittcia and garlic
Add Raghu and Italian seasoning and let simmer for about 15-20 mins.

Grease a 9x13 glass dish and layer
1/2 of your noodles
tear up 3 pieces of American Cheese and
3 pieces of Mozzarella Cheese
and place on top of noodles
(**placing the cheese on the noodles is an VERY important secret step)


Next pour 1/2 of your meat sauce over cheese and noodles



Now add the other 1/2 of your noodles
and top with other 3 slices of American cheese
and 3 slices of Provolone Cheese


Pour other 1/2 of your sauce over 2nd layer of cheese and noodles
Then top with remaining mozzarella cheese


Place in oven on 350 for 45 mins

Enjoy!

I also have this recipe posted over at The Pioneer Woman's Tasty Kitchen, you can get a printable version, if you need it, by clicking here.

~ Have your heard about the Holly Bloggy Christmas Bash?
Get all of the details HERE ~

EASY Pasta with Bacon & Eggs

My mom watches the Today Show, I don't. But the other day she called me to tell me about a great easy recipe she saw on the show that she thought we would like! You can see the video clip here of Lidia Bastianich chef and author of “Lidia Cooks From the Heart of Italy.”

We love Carbanara, but I don't make it very often (actually it's been years since I made it.) This recipe is very similar to Carbanara but VERY simple!

I mean REALLY simple and Delicious!!

Lidia says

"in times past in poor regions like Molise, when meat was scarce, eggs were an available and affordable source of protein; a dish of pasta dressed with eggs combined the nutrients of two staple foods for a meal that was naturally nutritious and sustaining."

I made a few changes according to what I could get my hands on - I'll put what I used in RED

Cavatelli with Eggs and Bacon

Ingredients:

• 1/4 tsp salt
• 2 Tsp extra-virgin olive oil
• 2 Tsp butter
• 8 oz thick-cut bacon, cut in 1/2" pieces (I used Italian bacon, Pancetta)
• 5 large eggs
• 1 pound dried cavatelli pasta (I used corkscrew pasta)
  
• 2 cups shredded Fontina Cheese (I used Provalone)

DIRECTIONS

Fill a large pot with salted water for pasta and heat to a boil.

Pour the olive oil into the skillet, on medium-high heat. Add butter, let it melt, then scatter in the bacon pieces. Cook the bacon, stirring and tossing the pieces, for 5 minutes or so, until they’re crisp and caramelized. (If the bacon rendered lots of fat, you can pour off half the fat in the pan.)

Beat the eggs and 1/4 teaspoon salt in a bowl until well blended.

When the water is at a rolling boil, add the pasta, stir, and return the water to a boil. Cook the pasta 4 to 5 minutes, until al dente. Lift them from the pot, drain briefly and spill them into the skillet, adding some of the pasta water (maybe 1/2 cup or more) as well. (she tells you to add some in the video, but not how much, I didn't add enough and our pasta was a little dry, so I would add at least 1/2 -1 cup)

Over medium heat, toss the pasta with the bacon pieces, coating the pasta with the oil, butter and bacon fat, too. Pour the beaten eggs all over the pasta, stirring and tumbling them together; keep scraping the coagulating egg from the sides and bottom of the pan, and incorporate it in with the wet eggs. Cook for a minute or two, just until all the egg is lightly cooked and custardy and evenly scrambled into the pasta. (watch the video, this is much more simple than it sounds)

Turn off the heat, scatter the shredded cheese over the eggs and pasta, and toss thoroughly to blend in the cheese as it melts.

Serve immediately.

We will definately be making this again!

Don't forget to link up with me here on Monday Nov 16 for my "Love the Pie" Party!! (click here for details)

Where we will share our favorite PIE recipes and there will be PRIZES too!!

Check out other recipes this week at these great sites!!