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.)

Fresh Green Bean Salad with Balsamic Dressing

From Mel's Kitchen Cafe

YIELD: SERVES 4-6 AS A SIDE DISH

The desired tenderness of the green beans is a personal preference so check them often while cooking to make sure they don't overcook (or stay too crunchy). Even though the leftovers of this salad don't look quite as appealing (the dressing softens everything up and cold bacon looks a little gnarly), it definitely ranks up there with my favorite leftovers to snatch at lunchtime.

INGREDIENTS

• 2 pounds fresh green beans, ends trimmed if desired
• 1 pint cherry or grape tomatoes, halved
• 1/4 cup olive oil
• 3 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)
• 3 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 4 ounces feta cheese
• 6-8 strips bacon, cooked and crumbled

DIRECTIONS

1. Bring a large pot of water to a boil. Add 1 teaspoon salt. Cook green beans until tender, 5-10 minutes. While they cook, prepare a large bowl with an ice water bath. Immediately drain the beans into a colander (or scoop them out with a slotted spoon) and place the drained beans in the ice water for a few minutes to stop the cooking. This will keep them bright green and perfectly tender.
2. Drain the beans and pat them dry. Toss them in a bowl with the tomatoes.
3. For the dressing, whisk together the olive oil, lemon juice, vinegar, salt, garlic powder, and pepper. Pour the mixture over the green beans and toss to coat. Cover the bowl and chill for at least an hour or up to 3 hours before ready to serve.
4. Stir in the feta cheese and bacon right before serving. Serve chilled or at room temperature.

Maria's notes:  Yum!  I was determined that this year I would do something with my green beans besides canning them.  I decided to scour the garden to see if I could find enough to try out this salad, and I did.  I LOVE IT!  Haven't tried it on any of my family yet as it just finished chilling, but I'm willing to eat it all myself.  I think I will keep the bacon separate and just sprinkle it on top of each serving so it stays crisp.

Summer Corn Pasta

from Rachel Ray
Serves 4 as a main dish
Serves 6-8 as a side dish

Ingredients:
1 pound dry pasta
6 slices smoky bacon, chopped
6 ears of corn on the cob, shucked
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped
1 cup half-and-half cream (whole milk or cream works too)
1/2 cup chicken stock
2 Tbs. chopped fresh thyme leaves
A few dashes of hot sauce or 1-2 pinches of cayenne pepper (optional)
1 cup grated Parmigiano-Reggiano cheese
1/2 cup torn sweet basil leaves

Directions:

1. Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.

2. Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.

3. Add the remaining corn and half-and-half to a food processor and puree until smooth.

4. Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.

5. Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil and pass the remaining cheese at the table.

Spaghetti Carbonara

Michael says this is his favorite pasta dish that I make. It is really easy and fast.

1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Coarse slat and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half

Directions:

1. Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8-12 minutes; transfer to a paper-towel-lined plate.
2. Salt boiling water generously; add pasta and cook until al dente, according to package directions.
3. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
4. Working quickly and using a fork or pasta serving utensil, add hot pasta to egg mixture. You want to leave some water clinging to the pasta. Add bacon; season with salt and pepper, and toss to combine (heat from pasta will cook the eggs). Serve immediately with additional Parmesan cheese.