Pappardelle with Peas and Bacon

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

      Skillet Chicken and Orzo

      A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
      Skillet Chicken and Orzo
      Print Recipe
        Servings Prep Time
        3-4 people 50 minutes
        Cook Time Passive Time
        25 minutes 2 minutes
        Servings Prep Time
        3-4 people 50 minutes
        Cook Time Passive Time
        25 minutes 2 minutes
        A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
        Skillet Chicken and Orzo
        Print Recipe
          Servings Prep Time
          3-4 people 50 minutes
          Cook Time Passive Time
          25 minutes 2 minutes
          Servings Prep Time
          3-4 people 50 minutes
          Cook Time Passive Time
          25 minutes 2 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 350℉
          2. Heat oil in a cast iron or oven-safe skillet over medium-high heat. Pat chicken dry with a paper towel and season with salt and pepper. When the oil is hot add chicken thighs and cook about 5-6 minutes per side until skin browned. Remove to a plate.
          3. Using the same skillet, dab out excess oil, reserving about 1 tbsp. To the hot oil add the mushrooms and allow to cook without stirring until bottoms are golden and moisture is starting to evaporate. Once they have browned, give them a stir and continue to cook for 1-2 minutes. Add garlic and shallots and cook for about 3 minutes until starting to soften, stirring occasionally. Add herbs and salt and pepper.
          4. Add wine and allow to reduce for about 3 minutes. Over low heat stir in the cream cheese, and half of the broth, stirring until smooth. Add remaining broth and orzo pasta. Add the chicken back to the pan with the skin side up. Push chicken down into pasta as far as they will go. Cover with a lid or tin foil and bake for 20-25 minutes.
          5. Remove from oven and sprinkle with Parmesan cheese. Cover and allow to rest for 3-5 minutes prior to serving.
          Recipe Notes

          I personally like the garden vegetable cream cheese, however you may also like the garlic cream cheese.

          Slow Cooker Lentil and Ham Soup


          Slow Cooker Lentil and Ham Soup
          Print Recipe
            Servings Prep Time
            10 cups 30 minutes
            Cook Time
            7 hours
            Servings Prep Time
            10 cups 30 minutes
            Cook Time
            7 hours
            Slow Cooker Lentil and Ham Soup
            Print Recipe
              Servings Prep Time
              10 cups 30 minutes
              Cook Time
              7 hours
              Servings Prep Time
              10 cups 30 minutes
              Cook Time
              7 hours
              Ingredients
              Servings: cups
              Instructions
              1. Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
              2. Cut excess ham away from bone and save for later.
              3. Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
              4. While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
              5. Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.
              Recipe Notes
              • a smoked pork hock will work in place of a meaty ham bone.
              • for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.

              Rustic Potato and Sausage Soup

              Rustic Potato and Sausage Soup
              Print Recipe
              Servings Prep Time
              8 cups 20 minutes
              Cook Time
              35-40 minutes
              Servings Prep Time
              8 cups 20 minutes
              Cook Time
              35-40 minutes
              Rustic Potato and Sausage Soup
              Print Recipe
              Servings Prep Time
              8 cups 20 minutes
              Cook Time
              35-40 minutes
              Servings Prep Time
              8 cups 20 minutes
              Cook Time
              35-40 minutes
              Ingredients
              Servings: cups
              Instructions
              1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
              2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
              3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
              4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.

              One Pot Turkey Mushroom Pasta

              One Pot Turkey Mushroom Pasta
              Print Recipe
                Servings Prep Time
                4 people 20 minutes
                Cook Time
                25 minutes
                Servings Prep Time
                4 people 20 minutes
                Cook Time
                25 minutes
                One Pot Turkey Mushroom Pasta
                Print Recipe
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  25 minutes
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  25 minutes
                  Instructions
                  1. In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
                  2. Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
                  3. Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.