The Good Food Blog

Carbonara Deep-Dish Pasta-Crusted Pan Pizza

Rating: 4/5
Difficulty: Easy
Prep time: 20 minutes
Makes: 4 servings

Well, our first try at this recipe turned out more like pasta. We found out that our large frying pan was only rated for 350 in the oven.  We didn’t want to melt the handles, so we had to move it to a casserole dish. I would also increase the pancetta to a 1/2 lb next time. 

Things you’ll need:

2 packages fresh linguini, 9 ounces each
3 Tbsp extra-virgin olive oil
1/4 lb pancetta, cut as thick as bacon, chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 tsp crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Salt and freshly ground black pepper
4 large eggs
1/2 cup cream
2 cups ricotta
A handful fresh flat-leaf parsley, finely chopped
1 cup shredded provolone or mozzarella cheese

Directions:

Preheat oven to 425 degrees F.Heat water for pasta in large pot, salt it and add pasta for 3 minutes.

While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.

Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.

Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.

Source: foodnetwork.com

Costco Polish Dawg

Rating: 4/5

WHAM BAM!!

Turkey, Bacon and Cheese Sandwiches

Rating: 3/5 (*see notes)
Difficulty: Easy
Prep time: 10 minutes (ready in 35 minutes)
Makes: 6 servings (sandwiches)

Things you’ll need:

• 1 can (10.1 oz) Pillsbury Big & Flaky refrigerated crescent dinner rolls
• 2 tablespoons Dijon mustard
• 6 oz thinly sliced cooked turkey (from deli)
• 3 oz thinly sliced Swiss cheese (from deli)
• 6 slices precooked bacon

Directions:

Preheat oven to 350. Unroll dough and separate into triangles. Spread 1 teaspoon of mustard over each triangle. Followed by topping each with turkey, cheese and bacon, cutting to fit if necessary. Roll up loosely as directed on the can. Place on an ungreased cookie sheet and curve into crescent shape. Bake 21-23 minutes or until golden brown and the cheese is melted.

*Notes: I would add a tomato to these next time. They need something juicy.

Source: Pillsbury Magazine April 2008

Homemade Chicken Ranch Pizza

Rating: 3/5
Difficulty: Easy
Prep time:  20 minutes (ready in 45 minutes)
Makes: 6-8 servings (about 12 squares)

Good stuff! We made this with a few items that we had laying around the house. We would definitely add bacon next time, but even the few ingredients that we did have turned out pretty good.

Things you’ll need (add items as you wish):

• 13 oz Pillsbury refrigerated pizza crust
• 1 lb cooked cubed chicken
• Mushrooms
• Tomato’s
• 1/2 cup ranch dressing
• Olives
• Bacon
• 1 cup mozzarella cheese
• 1 cup cheddar cheese
• 1 tsp Italian seasoning

Directions:

Roll out pizza crust on a cookie sheet or pizza pan. Cook at 400 degrees for 7 minutes. Take it out and spread the ranch dressing over the crust. Followed by layering all of your toppings over the crust, cheese last. Throw it back in the oven for about 15-20 minutes or until golden brown.

“Dinner Impossible” chef fired

After rising to culinary stardom preparing impossible meals on his Food Network series, Robert Irvine has met an obstacle his kitchen prowess couldn’t overcome — an embellished resume.

The star of “Dinner: Impossible” has acknowledged fabricating some of the more fantastic parts of his resume, including having cooked for Britain’s Royal Family and various U.S. presidents.

Following the revelations, the network announced it would not renew Irvine’s contract, though it would air the remaining episodes of the current season, the series’ fourth.

“I was wrong to exaggerate in statements related to my experiences in the White House and the Royal Family,” Irvine said in a written statement. “I am truly sorry for misleading people and misstating the facts.”

The Food Network said it might revisit its decision at the end of this season, but for now would begin searching for a new host for the series, which challenged Irvine to cook under arduous conditions.

“We rely on the trust that our viewers have in the accuracy of the information we present, and Robert challenged that trust,” the network said in a written release.

Irvine, who is from England, first acknowledged the fabrications in a Feb. 17 story in the St. Petersburg Times.

Empanada Friday!

Rating: 5/5

Homemade! Ohhhh yeah.

The Buffet – Bellagio

Rating: 5/5

I have been to many of the buffets in Las Vegas and I must admit that this is one of the best. They have an AMAZING selection of food. The preparation and presentation are top notch. The creme brule is hard to beat! Stop in, you wont be disappointed.

Website: www.bellagio.com/restaurants/the-buffet.aspx

Grand Lux Cafe (The Venetian)

Rating: 5/5

A sister restaurant to the Cheesecake Factory, this gem is located inside the Venetian Casino in Las Vegas, Nevada. This is a great place to grab some fresh mahi mahi and a slice of cheese cake. Right before you see the Blue Man Group or another show at the Venetian. Stellar!

Website: www.grandluxcafe.com

El Rancho Grande

Rating: 4/5

This Mexican  joint is located in Draper, Utah. Good place to pick up a hot plate and usually not crowded. Of course there are lots of geckos on the wall too. Buen alimento!

Bacon Wrapped Chicken

Rating: 4/5
Difficulty: Easy
Prep time: 15 minutes (ready in 45 minutes)
Makes: 6 servings

Things you’ll need:

• 6 chicken breasts
• 12 slices deli meat (of your choice)
• 6 strips uncooked bacon
• 1 cup sour cream
• 1/2 can cream of mushroom soup

Directions:

Roll up chicken. Wrap two slices of deli meat around each chicken breast. Then wrap each one with one slice of bacon and secure with a toothpick. Place them in a greased 9X13 pan. Mix your sour cream and cream of mushroom soup in a small mixing bowl. Atop the chicken with the sauce. Place them in the oven for about 30 minutes or until cooked through.