Carmelized Onion and Garlic Pasta

1/4 cup butter
2 large sweet onions, thinly sliced
1/4 tsp crushed red pepper flakes
1/8 tsp salt
8 garlic cloves, minced
4 cups grape tomatoes, halved
1/4 cup balsamic vinegar
1/4 cup olive oil
16 oz angel hair pasta
9 bacon strips, cooked and crumbled
2/3 cup shredded fresh parmesan cheese
1/2 tsp pepper
fresh basil leaves, optional

In a large skillet over med-high heat, melt butter. Add onions, pepper flakes, and salt; saute until onions are tender. Stir in garlic. Reduce heat to med-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown.

Add tomatoes, vinegar, and 2 Tbls oil. Cook pasta according to package directions. Drain and toss with onion mixture.  Drizzle with remaining oil. Sprinkle with bacon, cheese, and pepper, and heat through. Garnish with basil.

Pasta with Roasted Red Pepper Sauce

This is by far my favorite new recipe I've made in the last few months. Such an amazing, rich flavor - so yummy!

3 whole red bell peppers

2 Tbls pine nuts

2 Tbls olive oil

1/2 medium onion, finely diced

2 garlic cloves, minced

1/2 cup heavy cream

flat leaf parsley, finely minced

fresh parmesan, grated or shaved

1/2 lb - 1 lb pasta (we like bowties)

1) Roast red peppers: place on foil-lined baking sheet in 450 oven. Roast for 15 minutes, turn over, then roast for 15 more minutes. Remove from oven and place peppers in a ziploc bag to allow to sweat for about five minutes. Peel the charred skins off and remove seeds. Set aside.

2) Lightly toast pine nuts in a skillet.

3) Puree peppers with pine nuts until smooth. Set aside.

4) Cook pasta according to package directions.

5) In a skillet over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of kosher salt. Pour in cream and stir to combine. Taste and salt more if needed. Add cooked pasta and then stir together.

6) Place pasta into a bowl, top with chopped parsley and plenty of fresh parmesan.

Asian Noodle Salad

Dressing:

1/2 cup seasoned rice vinegar

2 Tbls olive oil

1 tsp sesame oil

3 cloves garlic, minced

2 tsp soy sauce

2 tsp sugar

Combine all ingredients thoroughly and let sit for at least one hour.

Salad:

1/4 cup cilantro leaves, chopped

1/4 cup basil leaves, chopped

2 green onions, diced finely

1/2 red bell pepper, julienned

1/2 yellow bell pepper, julienned

1 cup shredded carrots

1/2 cup toasted peanuts

1/2 lb spaghetti noodles, cooked per instructions

Prepare all veggies and set aside. Once the spaghetti is done, rinse with cold water and drain until cool. Add the veggies and peanuts. Mix the dressing again and add. Stir until well combined.

Chicken Alfredo

Not only is this recipe fast and easy but it also passed the 'family ' test which is not always easy to do. In fact the following night Mont and I were going to order out from The Pizza Factory (our favorite restaurant in town) and as we were deciding what to order he said, "Why don't we just have the pasta you made, it is better than any thing at the pizza factory!" VICTORY!! While we didn't go out I still felt warm and fuzzy that my dish was so well liked. Leftovers are nearly gone because everyone loved it. Finally, something to make the fam happy.

ENJOY!

1 pkg. Italian seasoning

1 cube butter

4 Chicken breasts (I add them frozen)

cook in slow cooker 5-6 hrs.

Remove chicken and shred or dice

On stove add remaining butter

2 pkg. cream cheese

2 can Cream of Chicken soup

1 can water

Add chicken

Serve over pasta

Slow Cooker Beef Stroganoff

1 lb cubed beef stew meat

1 (10.75 oz) can condensed golden mushroom soup

1/2 cup chopped onion

1 Tbls Worcestershire sauce

1/4 cup water

4 oz cream cheese

Combine meat, soup, onion, worcestershire sauce, and water.  Cook on low for 8 hours or high for 5 hours.  Stir in cream cheese just before serving.  Serve over egg noodles.

(Wow, this smelled really good cooking, and all my carnivorous family members loved it!)

Creamy Spinach Pasta

1/4 cup chopped pecans

2 Tbls honey

3 cups torn spinach

1 lg onion, sliced and separated in rings

1 Tbls sugar

1 Tbls olive oil

1 Tbls balsamic vinegar

12 oz uncooked penne pasta

3/4 cup vegetable broth, divided

1/8 tsp crushed red pepper flakes

1 cup (4 oz) crumbled blue cheese, divided

3/4 tsp salt

1/4 tsp pepper

Line a baking sheet with foil; coat well with cooking spray.  In a small bowl, combine pecans and honey; spread over prepared pan.  Bake at 300 for 15 minutes, then remove, set aside, and keep warm.

Meanwhile, in a nonstick skillet, combine the sugar, oil, and vinegar; add onion.  Cook over medium heat for 15-20 minutes or until onion begins to carmelize.  In a saucepan, cook pasta according to package directions. 

To the onions, add the spinach, salt, pepper, red pepper, and 1/4 cup broth to the onions; cook 5 minutes longer.  Drain pasta; add onion mixture and toss.

In the same skillet, combine blue cheese and remaining broth.  Cook over medium heat until the cheese is melted, about 5 minutes.  Pour over pasta; toss gently to coat.  Sprinkle with pecans and enjoy!

Oh, how I love this pasta!  I double the spinach, onions, and pecans when I make it, just because that's how I roll.