Caesar Angel Hair Pasta

Caesar Angel Hair Pasta from Delish.com

Yields: 4 servings
Prep time: 10 minutes
Total time: 35 minutes

Ingredients
12 oz angel hair pasta
1 T extra-virgin olive oil
1 lb boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
6 slices bacon, chopped
2 cloves garlic, minced
1/2 c low-sodium chicken broth
1 pt cream Caesar dressing
1/2 c freshly grated Parmesan cheese
2 T juice of 1 lemon
1/4 c freshly chopped parsley

Directions
1. In a large pot of salted boiling water, cook angel hair until al dente.  Drain and reserve 1 cup pasta water.
2. Meanwhile, in a large skillet over medium-high heat, heat oil.  Season both sides of chicken with salt and pepper and then add to skillet.  Cook until chicken is golden and cooked through, 8 minutes per side.  Let rest 10 minutes, then slice into strips.  Wipe skillet clean.
3. Return skillet to medium heat.  Add bacon and cook until crispy.  Drain on a paper towel-lined plate.  Reserve about two tablespoons of back fat in skillet.
4. Add garlic and cook until fragrant, 1 minute.  Pour in broth to deglaze pan. Stir in Caesar dressing and bring mixture to a low simmer.  Add angel hair, Parmesan cheese, lemon juice, and parsley, and then toss until combined.  (If sauce is too thick, gradually add pasta water, about 1/4 cup at a time until you reach your desired consistency.)

Buttermilk Waffles

1 3/4 C flour
1 T baking powder
1/4 tsp salt
2 eggs
1 3/4 C buttermilk
1/2 C cooking oil

In a mixing bowl, combine flour, baking powder, and salt.  In another bowl, beat eggs slightly.  Beat in milk and oil.  Add egg mixture to flour mixture all at once.  Stir just till combined but still slightly lumpy.

Pour batter onto preheated, lightly greased waffle baker.  Amount will depend on type of waffle iron.  Close lid.  Do not open during baking.  Bake according to manufacturer's directions.  When done, use a fork to lift waffle off grid.  Repeat with remaining batter.

Buttermilk Pancakes

1 C flour
1 T sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
1 C milk
2 T cooking oil

In a mixing bowl, stir together flour, sugar, baking powder, baking soda and salt.  In another mixing bowl, combine egg, milk and cooking oil.  Add to flour mixture all at once.  Stir mixture just till blended but still slightly lumpy.

Pour about 1/4 C batter onto a hot, lightly greased griddle or heavy skillet for each standard size pancake or about 1 T batter for each dollar size pancake.

Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.  Makes 8 to 10 standard size or 36 dollar size pancakes.

The Best Chocolate Pudding

From: Mel's Kitchen Cafe

YIELD:  4 CUPS OF PUDDING

PREP TIME:  8 MINUTES

COOK TIME:  10 MINUTES

ADDITIONAL TIME:  4 HOURS

TOTAL TIME:  4 HOURS 18 MINUTES

INGREDIENTS

•  1/4 cup packed light brown sugar
•  3 tablespoons unsweetened cocoa powder (Dutch-process or regular)
•  3 tablespoons cornstarch
•  1/4 teaspoon salt
•  2 3/4 cups whole milk
•  1/4 cup heavy cream
•  1 cup milk chocolate chips (or 6 ounces bar milk chocolate chopped)
•  1/2 teaspoon vanilla extract

INSTRUCTIONS

1. In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar mixture until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.
2. Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form. Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with a dollop of whipped cream...or not.