Pappardelle with Peas and Bacon

Pappardelle with Peas and Bacon

Pappardelle with Peas and Bacon

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Pappardelle with Peas and Bacon served on a wooden plate with dimly lit candles and a linen napkin in the background.

Pappardelle with Peas and Bacon is a great way to enjoy a satisfying bowl of creamy pasta without feeling bogged down with heaviness. It has a splash of cream, just enough to cling to the noodles and make it taste heavenly. The bacon is a must for a burst of salty, meaty texture to this dish, so it’s recommended not to omit it. The peas provide that fresh, earthy bite that makes this a pasta dish that you want to eat during the summer. It’s also a lovely way to use your fresh garden peas if you’re lucky enough to have them. You simply need to simmer your fresh shelled peas in lightly salted water for about 6-7 minutes until just tender and add to the pasta with the parmesan cheese at the end. It’s so good!

Ingredients for Pappardelle with Peas and Bacon arranged on a wooden plate garnished with fresh parsley.

Don’t have pappardelle pasta? No problem, I’ve made this recipe many times using fettuccini, linguini and penne rigate. I happen to enjoy it most with the pappardelle, but use what you have and enjoy!

Pappardelle with Peas and Bacon
Print Recipe
    Servings
    2 people
    Servings
    2 people
    Pappardelle with Peas and Bacon
    Print Recipe
      Servings
      2 people
      Servings
      2 people
      Ingredients
      Servings: people
      Instructions
      1. Bring a large pot of well-salted water to a gentle boil.
      2. Meanwhile, heat a medium skillet over medium heat and cook bacon until crisp-tender. Remove with a slotted spoon to a paper towel lined dish reserving a tablespoon of bacon fat in the pan.
      3. Add pasta to boiling water and cook according to package directions. Drain pasta, reserving a cup of hot pasta water.
      4. Heat remaining bacon fat over medium-low heat and add garlic. Sauté for 1-2 minutes until starting to soften but not brown.
      5. Stir in cream, peas and salt. Heat to a full simmer and allow to reduce for 1 minute.
      6. Reduce heat to low and stir in pasta, reserved bacon, parmesan cheese and parsley and toss until combined and creamy. Add a small amount of hot pasta water as needed to bring everything together. Season to taste with salt and pepper.
      7. Serve immediately with additional parmesan cheese.
      Recipe Notes

      -Linguini, fettucini and penne rigate work well in this recipe if pappardelle is not available.  Simply substitute your favourite using the same quantity size as stated in the recipe.

      -Fresh summer peas are optimal in this recipe if you have them.  Simmer your fresh peas in lightly salted water for 6-7 minutes until just tender and add at the end with the parmesan cheese

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      Mango Chipotle Glazed Salmon

      Mango Chipotle Glazed Salmon

      Mango Chipotle Glazed Salmon

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      Mango Chipotle Glazed Salmon served on a cedar plank with mango salsa.

      It’s not summer without enjoying grilled cedar plank salmon, especially one brushed with mango and chipotle glaze and served with fresh mango salsa.  Mango Chipotle Glazed Salmon is just a little spicy and bursting with flavour. This great recipe was found flipping through the Costco Connection magazine and it’s a must to make this summer.

      Fresh salmon fillets on a cedar plank ready for the grill and Mango Chipotle Glazed Salmon.

      As with any cedar plank cooking, it’s important to properly soak your plank.  I recommend an hour for the thinner boards even though the package suggests only 30 minutes.  I’ve done both and find that the edges don’t burn away as fast when the plank is soaked a bit longer. It can be easy to overcook salmon, and because everyone’s grill is different it’s difficult to give an exact length of time and temperature to cook the salmon.  What you want to watch is the internal temperature of the salmon. You’re looking to obtain an internal temperature of 130°F-135°F before resting the fish.  As it rests for a few minutes the temperature will continue to rise about 5-10 degrees which will give you a final 135°F-145°F temperature.  The salmon will take 12-20 minutes on the grill depending on your grill temperature and how often you open the lid.  Start checking after 12 minutes. 

      Mango Chipotle Glazed Salmon on a cedar plank with a dish of mango salsa in the background.

      The mango salsa and glaze can both be prepared up to one day in advance, making it easy to bring this delicious dish together for a weeknight meal. They’re a great combination with salmon and wonderful served with rice.  The glaze and the mango salsa are also great with grilled boneless, skinless chicken thighs. So if you don’t like salmon or can’t source it easily, chicken is a delicious option.  The mango salsa will keep for a couple of days, so use up any leftovers with other proteins such as chicken or even goat cheese crostini.  Enjoy!

      Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.

      Author: Compelled to Cook, adapted from Costco Connection magazine.

      Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
      Mango Chipotle Glazed Salmon
      Print Recipe
        Servings Prep Time
        4 people 30 minutes
        Cook Time
        12-20 minutes
        Servings Prep Time
        4 people 30 minutes
        Cook Time
        12-20 minutes
        Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
        Mango Chipotle Glazed Salmon
        Print Recipe
          Servings Prep Time
          4 people 30 minutes
          Cook Time
          12-20 minutes
          Servings Prep Time
          4 people 30 minutes
          Cook Time
          12-20 minutes
          Ingredients
          Salmon
          Mango Salsa
          Servings: people
          Instructions
          Salmon
          1. Soak cedar plank for a minimum of 60 minutes.
          2. While the cedar plank is soaking make the salsa and glaze.
          3. In a medium saucepan whisk together mango juice, maple syrup, chipotle powder, ground ginger, garlic, and onion powder. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
          4. Remove from heat and whisk in lime juice, butter and Dijon mustard. Divide glaze into two portions. One to brush on the salmon and one to drizzle over salmon for serving.
          5. Preheat grill to 400°F.
          6. In a small bowl combine salt, smoked paprika and a few grinds of freshly cracked pepper. Pat salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
          7. Brush salmon with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135. Time to cook will be dependent on your grill temperature.
          8. Remove salmon from plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.
          Mango Salsa
          1. Add ingredients to a medium bowl and toss gently to combine. Keep covered and chilled until ready to use.

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          Meaty Black Bean Chili

          Meaty Black Bean Chili

          Meaty Black Bean Chili

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          Meaty Black Bean Chili served in a shallow bowl with flatbread, garnished with cheddar cheese, green onions and cilantro.

          Meaty Black Bean Chili is my new favourite chili! For good reason too, it’s hearty and spicy with a punch of freshness from fresh cilantro added at the end. It also uses black beans, which is my favourite bean and they’re a great change from kidney beans. I also like the use of beef and pork for a meaty and hearty chili that is very satisfying. This chili is excellent for potlucks and back yard BBQ parties.

          Meaty Black Bean Chili in a cream coloured dutch oven resting on a navy kitchen towel and wooden trivet.

          Spicy heat is a personal choice for everyone and everyone gets an opinion on how hot their food should be. I don’t care for anything too spicy, and by that I mean, if I can’t taste the other ingredients because my lips are burning so bad, well, that ’s too hot for me. I find the spiciness in this Meaty Black Bean Chilli just right for my liking. It has a subtle spiciness that’s just enough to make me want to eat another bite with fresh cilantro and cheese to mellow the heat. But of course, this is just my opinion, so feel free to add more cayenne or chipotle peppers in adobo sauce if that suits your taste.

          Another great thing about chili is it’s even better if served the next day as the flavours and spiciness have more time meld. It freezes very well and can be kept in a sealed container in the freezer for 1-2 months. Enjoy!

          Meaty Black Bean Chili
          Print Recipe
            Servings Prep Time
            9 cups 30 minutes
            Cook Time
            60 minutes
            Servings Prep Time
            9 cups 30 minutes
            Cook Time
            60 minutes
            Meaty Black Bean Chili
            Print Recipe
              Servings Prep Time
              9 cups 30 minutes
              Cook Time
              60 minutes
              Servings Prep Time
              9 cups 30 minutes
              Cook Time
              60 minutes
              Ingredients
              Servings: cups
              Instructions
              1. Heat oil in a large pot or dutch oven over medium heat. Add ground beef and pork and cook until no longer pink and starting to brown, breaking up any large pieces. Stir in minced garlic and cook for 2-3 minutes, stirring often.
              2. Scrape out seeds from the chipotle peppers and finely mince, use about two chili peppers with sauce to equal 2 tbsp or more depending how hot you want it. Add peppers to the pot along with beef broth, tomato sauce, canned tomatoes, green pepper, onion, spices, salt, and sugar. Stir well to combine.
              3. Reduce heat to a gentle simmer, cover and cook for about 50 minutes, stirring occasionally. Remove lid and adjust consistency to your liking by adding more beef broth or simmering uncovered for a few minutes to evaporate some liquid. The chili will thicken slightly as it sits and cools.
              4. Stir in black beans and cook for 1-2 minutes to warm. Stir in cilantro just before serving and ladle into serving bowls. Garnish with cheddar cheese, green onion and additional cilantro.
              Recipe Notes

              -I found 1 cup of beef broth just about right for consistency.  Adjust to your liking.

              -This chili is even better when served the next day as the flavours have longer to meld.

              -Makes about 9 cups of chili and freezes very well.

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              Broccoli Cheddar Frittata

              Broccoli Cheddar Frittata

              Broccoli Cheddar Frittata

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              Broccoli Cheddar Frittata cooked in a cream coloured cast iron skillet and resting on a wicker trivet.

              Simple is delicious, and this lovely Broccoli Cheddar Frittata is an excellent example! Easy to prepare and cook, and it’s made with ingredients you likely have on hand. Ready in about 45 minutes and makes a great brunch or breakfast dish. But I think it makes an equally delicious light lunch served with a salad or a heartier dinner served with pan-fried potatoes. It’s one of those dishes that is multi-serving and perfect for any meal.

              Cooked broccoli in a cast iron skillet with a bowl of whisked eggs and milk in the background in preparation for Broccoli Cheddar Frittata.

              This dish is one of the reasons I love eggs so much. They pack plenty of nutrition and cook quickly, allowing you to get a healthy and satisfying meal on the table without too much fuss. Lots of melty cheese means the kids just might like it too. Enjoy!

              Tips:

              -Don’t overcook! The frittata is done when the centre is just starting to set and still jiggles a little. It will continue to firm up as it rests.

              -Use good quality eggs.

              -Be sure to let the frittata rest as it allows the eggs to firm up and makes for easy cutting.

              -Don’t be shy with your favourite ingredients. If you don’t like onions, add a little red pepper or spice it up with a few chill flakes or different herbs.

              -Use full fat cheddar cheese as it melts nicer than light or reduced fat cheese.

              -A lower fat sour cream can be used but the full fat adds to the frittata’s creaminess and overall texture.

              A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.

              A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
              Broccoli Cheddar Frittata
              Print Recipe
                Servings Prep Time
                6-8 servings 20 minutes
                Cook Time Passive Time
                15-18 minutes 5-10 minutes
                Servings Prep Time
                6-8 servings 20 minutes
                Cook Time Passive Time
                15-18 minutes 5-10 minutes
                A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
                Broccoli Cheddar Frittata
                Print Recipe
                  Servings Prep Time
                  6-8 servings 20 minutes
                  Cook Time Passive Time
                  15-18 minutes 5-10 minutes
                  Servings Prep Time
                  6-8 servings 20 minutes
                  Cook Time Passive Time
                  15-18 minutes 5-10 minutes
                  Ingredients
                  Servings: servings
                  Instructions
                  1. Preheat oven to 350°F and set a rack in the middle position.
                  2. In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
                  3. Add oil to a 10" cast-iron skillet over medium heat. When hot add the onion and garlic and sauté until starting to soften about 3 minutes.
                  4. Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
                  5. Cut into desired wedges and serve immediately.
                  Recipe Notes

                  -Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using.  Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.

                  -Gruyére cheese would also be a nice substitute for the cheddar.

                  -The cooked frittata will keep for several days well wrapped in the fridge and can be rewarmed gently in the microwave.  It does not freeze well.

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                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Baked Berry and Coconut Oatmeal

                  Baked Berry and Coconut Oatmeal

                  Baked Berry and Coconut Oatmeal

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                  A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.

                  I think breakfast is a very important start to any day. I am one of those people who does eat breakfast every single day. Yes, I think I should for nutrition but also because I’m quite hungry in the morning and if I don’t eat breakfast, no one is safe around me! That’s right, I turn into a hangry person, and it is not pretty.

                  I love these individual Baked Berry and Coconut Oatmeal squares because they are a good combination of chewy coconut and oatmeal with sweetness from frozen berries and maple syrup, yet they are not overly sweet. The eggs and milk provide much-needed protein to help us get through the morning and the adorable squares are a perfect size, at least for me. I just love them topped with lots of yogurt and fresh berries if I have them on hand. They can be made in advance, wrapped and frozen for up to a month. Thawed squares can be warmed gently in the microwave when you’re ready to eat.

                  Ingredients for Baked Berry and Coconut Oatmeal in a large glass bowl ready to be whisked together.

                  They’re super simple to make using only one bowl, and if you don’t have an individual pan like the one I have, you can bake it in a 9” x 9” pan and cut into desired squares. Either way, Baked Berry and Coconut Oatmeal is an easy and tasty way to start your day. Enjoy!

                  More breakfast options…

                  Baked Apple Cranberry Oatmeal

                  Orange Yogurt Smoothie

                  Ginger Pear Pancakes

                   

                  Baked Berry and Coconut Oatmeal baked in individual squares.

                  A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
                  Baked Berry and Coconut Oatmeal
                  Print Recipe
                    Servings Prep Time
                    12 servings 20-25 minutes
                    Cook Time Passive Time
                    28-30 minutes 20 minutes
                    Servings Prep Time
                    12 servings 20-25 minutes
                    Cook Time Passive Time
                    28-30 minutes 20 minutes
                    A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
                    Baked Berry and Coconut Oatmeal
                    Print Recipe
                      Servings Prep Time
                      12 servings 20-25 minutes
                      Cook Time Passive Time
                      28-30 minutes 20 minutes
                      Servings Prep Time
                      12 servings 20-25 minutes
                      Cook Time Passive Time
                      28-30 minutes 20 minutes
                      Ingredients
                      Servings: servings
                      Instructions
                      1. Preheat oven to 350°F.
                      2. In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
                      3. Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
                      4. Divide batter evenly between squares or pour into prepared 9" x 9" pan.
                      5. Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
                      6. Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
                      Recipe Notes

                      -Use almond milk or other milk substitutes in place of the 2% milk if desired.

                      -Add a scoop of vanilla protein powder if you want more protein.

                      -The individual brownie pan is perfect for meal prep baked oatmeal squares.

                      -Allow the squares to cool completely before wrapping and freezing.  Will keep well wrapped for up to one month in the freezer.

                      -Allow frozen squares to thaw before warming gently in the microwave.

                       

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                      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com