Yet Another Restaurant Favorite

You know how much I love taking favorite restaurant recipes of mine (or my boys) and making them at home so we can enjoy them any time we want. I've done too many to count, and the most recent on the list is a super star!

I will be the first person to admit my weakness. It's not chocolate like so many. It's not even sweets in general. My weakness? Pasta. I've said it before and I'll say it again, there is a good chance I was an Italian grandmother in another life, always standing over a big pot of "Sunday Gravy", happy as I can be feeding my family dish after dish.

Baked, boiled, with meat, without, white sauce, red sauce... (Yes, for those who know me and my lesser love for the red sauce, it is growing on me) I don't care. I crave the stuff. I have dreams about ziti, penne and fettuccine. If there were addict meetings for the stuff, I'd be the chapter president. 

This dish was something I heard of for years, but had never tried until this past winter, at our favorite local Italian restaurant. I can still remember the first bite and how it melted in my mouth. Now you might be wondering if I had been "eyeing" it, why it took me so long to finally order it. Well, it's simple. The raw egg aspect frightened me. Not because they were raw. I knew enough to know mixing them with hot pasta essentially cooked them, making it safe to eat. No, they scared me because I love pasta so much, I was afraid the flavor would be that of scrambled eggs mixed with noodles, and I didn't want to ruin a good pasta experience! 

But one night I was feeling extra brave and decided to give it a try...and it was love at first bite! The creamy sauce, the salty meat, the delicate pasta...they all combined to make the perfect tasty dish! So I immediately knew I would have to make a version at home to satisfy my new favorite any time I wanted. 

This recipe could not be easier, but it's pretty enough to entertain with if you choose. The egg mixture sticks to every inch of the pasta, coating it in creamy, flavorful goodness and the pancetta adds an unique flavor that still allows the pasta to shine.

Recreating restaurant favorites at home is one of the most fun things I do in the kitchen, and I'm so excited to share this most recent one with you!

Spaghetti Carbonara Adapted from Simply Recipes

1 lb. spaghetti, cooked to al dente and drained

1/2 lb. pancetta, diced (bacon makes a great substitute)

4 eggs

1 c. grated Parmesan cheese

1 TBS butter

2 cloves garlic, finely chopped

Heavy on black pepper

While spaghetti is cooking, in a medium skillet, melt butter and add pancetta. Cook over medium until crisp, about 10 minutes. Stir often and lower heat if start to burn around edges. Add garlic. Stir. Cook another minute. Remove from pan with slotted spoon and add to large bowl. In a small bowl, whisk eggs and 1/2 c. cheese together. When pasta is drained, add to bowl with pancetta. Toss to combine. Immediately add egg mixture and toss again to coat. Add other 1/2 c. cheese and lots of black pepper. Stir once more. Garnish with extra cheese and pepper, if desired.

*NOTE* Be sure to add the egg mixture as soon as the pasta comes out and is mixed with pancetta. The HOT pasta is what essentially cooks the egg, developing the creamy sauce! 

Shared on Lady Behind The Curtain July 17, 2013
Shared on The Country Cook July 19, 2013

Pasta at Very Good Recipes
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You know how much I love taking favorite restaurant recipes of mine (or my boys) and making them at home so we can enjoy them any time we want. I've done too many to count, and the most recent on the list is a super star!

I will be the first person to admit my weakness. It's not chocolate like so many. It's not even sweets in general. My weakness? Pasta. I've said it before and I'll say it again, there is a good chance I was an Italian grandmother in another life, always standing over a big pot of "Sunday Gravy", happy as I can be feeding my family dish after dish.

Baked, boiled, with meat, without, white sauce, red sauce... (Yes, for those who know me and my lesser love for the red sauce, it is growing on me) I don't care. I crave the stuff. I have dreams about ziti, penne and fettuccine. If there were addict meetings for the stuff, I'd be the chapter president. 

This dish was something I heard of for years, but had never tried until this past winter, at our favorite local Italian restaurant. I can still remember the first bite and how it melted in my mouth. Now you might be wondering if I had been "eyeing" it, why it took me so long to finally order it. Well, it's simple. The raw egg aspect frightened me. Not because they were raw. I knew enough to know mixing them with hot pasta essentially cooked them, making it safe to eat. No, they scared me because I love pasta so much, I was afraid the flavor would be that of scrambled eggs mixed with noodles, and I didn't want to ruin a good pasta experience! 

But one night I was feeling extra brave and decided to give it a try...and it was love at first bite! The creamy sauce, the salty meat, the delicate pasta...they all combined to make the perfect tasty dish! So I immediately knew I would have to make a version at home to satisfy my new favorite any time I wanted. 

This recipe could not be easier, but it's pretty enough to entertain with if you choose. The egg mixture sticks to every inch of the pasta, coating it in creamy, flavorful goodness and the pancetta adds an unique flavor that still allows the pasta to shine.

Recreating restaurant favorites at home is one of the most fun things I do in the kitchen, and I'm so excited to share this most recent one with you!

Spaghetti Carbonara Adapted from Simply Recipes

1 lb. spaghetti, cooked to al dente and drained

1/2 lb. pancetta, diced (bacon makes a great substitute)

4 eggs

1 c. grated Parmesan cheese

1 TBS butter

2 cloves garlic, finely chopped

Heavy on black pepper

While spaghetti is cooking, in a medium skillet, melt butter and add pancetta. Cook over medium until crisp, about 10 minutes. Stir often and lower heat if start to burn around edges. Add garlic. Stir. Cook another minute. Remove from pan with slotted spoon and add to large bowl. In a small bowl, whisk eggs and 1/2 c. cheese together. When pasta is drained, add to bowl with pancetta. Toss to combine. Immediately add egg mixture and toss again to coat. Add other 1/2 c. cheese and lots of black pepper. Stir once more. Garnish with extra cheese and pepper, if desired.

*NOTE* Be sure to add the egg mixture as soon as the pasta comes out and is mixed with pancetta. The HOT pasta is what essentially cooks the egg, developing the creamy sauce! 

Shared on Lady Behind The Curtain July 17, 2013
Shared on The Country Cook July 19, 2013

Pasta at Very Good Recipes
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A Husband's Request

Okay people, you have less then 1 week until the next major "let's have a huge cookout" holiday is upon us. And in case you are looking for new, or at least a new varieties of, side dishes, I've got a great one for you today!

This recipe all started with a conversation between Mr. Everyday and I. I asked if he was hungry for something specific. He answered with "Amish Potato Salad"....like _____ brand. Okay, great...the one brand I'd never heard of. Well, here to find out back in the day when he used to work as a butcher at the deli counter of the local IGA grocery store, this was a brand they sold and he loved it. I asked him what all was in it, and with the exception of the veggies, it sounded a lot like my Grammy's recipe. 

See, my Grammy's potato salad is my favorite of all time; and the unique thing about hers (which I have never made myself, by the way) is it has a cooked dressing. But in all the times she has cooked for us, Adam has only had it one time, and it happened to be on an evening she was in a rush, and it hadn't had time to cool down all the way. Now, to me it was just as tasty, but being warm, he didn't care for it as much. I remember him even saying "The flavor seemed like it would be good, if only it had been chilled." 

So I went looking for a recipe, and when I came across this, it was like the heavens opened up and the angels started singing. It even had the cooked dressing Grammy's is so famous for. I was totally up for the challenge...and I must say, I hit it out of the park! Not only was it so close to my favorite I was licking the bowl, it was exactly what he was looking for too! He said I couldn't have gotten any closer if I had went to the IGA deli and bought it!

Potato salad is one of those things that is kind of a must at any backyard barbecue. So maybe if you're planning one for the holiday next week, this can be a new version you try. Don't let the ingredient list intimidate you, it's very easy, I promise! And it's so creamy and tasty I guarantee your guests will be asking for the recipe, so if their husbands request it, they can be ready too!

Amish Potato Salad From AllRecipes

6 medium potatoes, with skin

1 small onion, finely chopped

1 c. chopped celery

1 c. chopped carrots

1 tsp. celery seed

4 hard boiled eggs, chopped

3/4 c. white sugar

1 tsp. cornstarch

1/2 tsp. salt

1/3 c. apple cider vinegar

1/2 c. milk

1 tsp. mustard

3 TBS butter

2 eggs, beaten

1 c. mayo

Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 20 minutes. Drain and set aside to cool. In a medium saucepan, whisk together eggs, sugar, cornstarch, and salt. Stir in vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in butter. Refrigerate until cool. Once cooled, whisk in mayo.

When potatoes are cool, remove skin if desired. Cut into large cubes. Place potatoes, boiled eggs,  celery, onion and carrots in a large bowl. Sprinkle with celery seed. Pour dressing over and mix gently, but well to combine. Chill at least 2 hours before serving. 

Shared on The Country Cook June 28, 2013

Potatoes at Very Good Recipes
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Okay people, you have less then 1 week until the next major "let's have a huge cookout" holiday is upon us. And in case you are looking for new, or at least a new varieties of, side dishes, I've got a great one for you today!

This recipe all started with a conversation between Mr. Everyday and I. I asked if he was hungry for something specific. He answered with "Amish Potato Salad"....like _____ brand. Okay, great...the one brand I'd never heard of. Well, here to find out back in the day when he used to work as a butcher at the deli counter of the local IGA grocery store, this was a brand they sold and he loved it. I asked him what all was in it, and with the exception of the veggies, it sounded a lot like my Grammy's recipe. 

See, my Grammy's potato salad is my favorite of all time; and the unique thing about hers (which I have never made myself, by the way) is it has a cooked dressing. But in all the times she has cooked for us, Adam has only had it one time, and it happened to be on an evening she was in a rush, and it hadn't had time to cool down all the way. Now, to me it was just as tasty, but being warm, he didn't care for it as much. I remember him even saying "The flavor seemed like it would be good, if only it had been chilled." 

So I went looking for a recipe, and when I came across this, it was like the heavens opened up and the angels started singing. It even had the cooked dressing Grammy's is so famous for. I was totally up for the challenge...and I must say, I hit it out of the park! Not only was it so close to my favorite I was licking the bowl, it was exactly what he was looking for too! He said I couldn't have gotten any closer if I had went to the IGA deli and bought it!

Potato salad is one of those things that is kind of a must at any backyard barbecue. So maybe if you're planning one for the holiday next week, this can be a new version you try. Don't let the ingredient list intimidate you, it's very easy, I promise! And it's so creamy and tasty I guarantee your guests will be asking for the recipe, so if their husbands request it, they can be ready too!

Amish Potato Salad From AllRecipes

6 medium potatoes, with skin

1 small onion, finely chopped

1 c. chopped celery

1 c. chopped carrots

1 tsp. celery seed

4 hard boiled eggs, chopped

3/4 c. white sugar

1 tsp. cornstarch

1/2 tsp. salt

1/3 c. apple cider vinegar

1/2 c. milk

1 tsp. mustard

3 TBS butter

2 eggs, beaten

1 c. mayo

Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 20 minutes. Drain and set aside to cool. In a medium saucepan, whisk together eggs, sugar, cornstarch, and salt. Stir in vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in butter. Refrigerate until cool. Once cooled, whisk in mayo.

When potatoes are cool, remove skin if desired. Cut into large cubes. Place potatoes, boiled eggs,  celery, onion and carrots in a large bowl. Sprinkle with celery seed. Pour dressing over and mix gently, but well to combine. Chill at least 2 hours before serving. 

Shared on The Country Cook June 28, 2013

Potatoes at Very Good Recipes
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My Christmas Guilty Pleasure

I love so many holiday movies, I have to break my favorites into categories. My favorite traditional (well it's a tie) "It's a Wonderful Life" and "A Miracle on 34th Street". My favorite animated~ "The Polar Express" and my favorite comedy~ "National Lampoon's Christmas Vacation". And while watching the last, is my first memory of ever hearing the words egg nog. You know the scene. When Cousin Eddy and Clark are in the living room and Clark is trying to enjoy his rich and creamy holiday beverage despite Eddy's surprise visit. I remember asking my parents what egg nog was and they both answered with one word..."Yuck". Okay, so they aren't fans. Well, it was always something I wanted to try, but never had the opportunity until a few years ago when Mr. Everyday brought some home from the store and said "I know you'll like it". Oh, he knows me so well! It quickly became one of my guiltiest pleasures during the holiday season. And yes, I don't mind the store bought, nor do I require alcohol. I'm so obsessed, rum flavoring is just fine. I have to stop myself from drinking too much, because I could literally have it as my sole beverage for the month of December. So the first time I was going to try making it myself, I wanted to make sure it was simple as to not ruin my love. And I love this recipe because it's perfect for egg nog novices, not too strong to scare you away. Plus, it's non alcoholic so the little ones can enjoy it too. I know many out there feel the same way my parents did, and still do today, but for those of you who do enjoy this seasonal treat, or want to try it for the first time, this is a great place to start!

Easy Egg Nog From About.com

2 eggs, well beaten

3 TBS sugar

1 tsp. vanilla

1/8 tsp. ground nutmeg

2 1/3 c. milk

Cinnamon for garnish

Place all ingredients in a blender and blend until well combined. Serve chilled with a garnish of extra nutmeg and cinnamon, if desired.

Shared on The Country Cook Dec. 7, 2012

Shared on Make Ahead Meals Dec. 10, 2012

Eggs at Very Good Recipes

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I love so many holiday movies, I have to break my favorites into categories. My favorite traditional (well it's a tie) "It's a Wonderful Life" and "A Miracle on 34th Street". My favorite animated~ "The Polar Express" and my favorite comedy~ "National Lampoon's Christmas Vacation". And while watching the last, is my first memory of ever hearing the words egg nog. You know the scene. When Cousin Eddy and Clark are in the living room and Clark is trying to enjoy his rich and creamy holiday beverage despite Eddy's surprise visit. I remember asking my parents what egg nog was and they both answered with one word..."Yuck". Okay, so they aren't fans. Well, it was always something I wanted to try, but never had the opportunity until a few years ago when Mr. Everyday brought some home from the store and said "I know you'll like it". Oh, he knows me so well! It quickly became one of my guiltiest pleasures during the holiday season. And yes, I don't mind the store bought, nor do I require alcohol. I'm so obsessed, rum flavoring is just fine. I have to stop myself from drinking too much, because I could literally have it as my sole beverage for the month of December. So the first time I was going to try making it myself, I wanted to make sure it was simple as to not ruin my love. And I love this recipe because it's perfect for egg nog novices, not too strong to scare you away. Plus, it's non alcoholic so the little ones can enjoy it too. I know many out there feel the same way my parents did, and still do today, but for those of you who do enjoy this seasonal treat, or want to try it for the first time, this is a great place to start!

Easy Egg Nog From About.com

2 eggs, well beaten

3 TBS sugar

1 tsp. vanilla

1/8 tsp. ground nutmeg

2 1/3 c. milk

Cinnamon for garnish

Place all ingredients in a blender and blend until well combined. Serve chilled with a garnish of extra nutmeg and cinnamon, if desired.

Shared on The Country Cook Dec. 7, 2012

Shared on Make Ahead Meals Dec. 10, 2012

Eggs at Very Good Recipes

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Remembering Is So Delicious

Do you have a food from your past that you absolutely loved, ate it whenever you got the chance, and for whatever reason haven't had in forever? If you answered "yes", jump in the boat next to me. When I was a waitress at Bob Evans, one of my favorite things to treat myself to after a long shift was Eggs Benedict. When I began working there, I had never even heard of it, and by time my 5 years were over, I was an expert! I remember the first time I bit into the runny eggs mixed with the decadent sauce...I was hooked instantly! I think hollandaise is one of those things you either love or hate, with few people falling in between. For those of you who don't know, hollandaise is a sauce consisting of egg yolk and butter, mixed with lemon and seasoned. It's one of the 5 "mother sauces" in French cuisine. I will be honest with you. The first time I ever saw it served during my training, I thought it was a cheese sauce! But it's so much better than that! It's smooth, creamy and has just a little tang from the lemon. And with as much as I loved it years ago, you would think I would still be indulging whenever I could, but I'm not! It's not that I forgot about my love for it, I just never think to order it anymore. Until now! That's because I am making it at home whenever I want. Plus, it's not just for eggs anymore! I've seen lots of recipes using it with veggies, especially asparagus, and even chicken. I'm looking forward to expanding my hollandaise collection; but for now, I'm just happy to be enjoying an "old" favorite once again!

Eggs Benedict
4 English muffins, toasted and split
8 slices Canadian bacon, cooked
8 eggs, cooked to your liking, I like them over easy
3 egg yolks
1/2 lemon, juiced
1 tsp cold water
1 tsp salt
1 tsp pepper
1 stick butter

In a small bowl whisk together egg yolks, lemon juice, water, salt and pepper. Melt butter in a saucepan on low heat. Gradually whisk egg mixture into butter. Continue whisking over low heat for 8 minutes, or until thickened. When sauce is cooked, lay English muffins open, 2 halves per person. Top each half with 1 slice of Canadian bacon and 1 egg. Ladle sauce over each. Garnish with parsley if desired.
*NOTE* To warm Canadian bacon, simply fry in skillet after cooking eggs for about 1 minute per side.

Pictured here with my Baked Home Fries

Shared on Lady Behind The Curtain Oct. 3, 2012
Shared on Miz Helen's Country Cottage Oct. 4, 2012
Shared on The Country Cook Oct. 5, 2012

Breakfast at Very Good Recipes
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Do you have a food from your past that you absolutely loved, ate it whenever you got the chance, and for whatever reason haven't had in forever? If you answered "yes", jump in the boat next to me. When I was a waitress at Bob Evans, one of my favorite things to treat myself to after a long shift was Eggs Benedict. When I began working there, I had never even heard of it, and by time my 5 years were over, I was an expert! I remember the first time I bit into the runny eggs mixed with the decadent sauce...I was hooked instantly! I think hollandaise is one of those things you either love or hate, with few people falling in between. For those of you who don't know, hollandaise is a sauce consisting of egg yolk and butter, mixed with lemon and seasoned. It's one of the 5 "mother sauces" in French cuisine. I will be honest with you. The first time I ever saw it served during my training, I thought it was a cheese sauce! But it's so much better than that! It's smooth, creamy and has just a little tang from the lemon. And with as much as I loved it years ago, you would think I would still be indulging whenever I could, but I'm not! It's not that I forgot about my love for it, I just never think to order it anymore. Until now! That's because I am making it at home whenever I want. Plus, it's not just for eggs anymore! I've seen lots of recipes using it with veggies, especially asparagus, and even chicken. I'm looking forward to expanding my hollandaise collection; but for now, I'm just happy to be enjoying an "old" favorite once again!

Eggs Benedict
4 English muffins, toasted and split
8 slices Canadian bacon, cooked
8 eggs, cooked to your liking, I like them over easy
3 egg yolks
1/2 lemon, juiced
1 tsp cold water
1 tsp salt
1 tsp pepper
1 stick butter

In a small bowl whisk together egg yolks, lemon juice, water, salt and pepper. Melt butter in a saucepan on low heat. Gradually whisk egg mixture into butter. Continue whisking over low heat for 8 minutes, or until thickened. When sauce is cooked, lay English muffins open, 2 halves per person. Top each half with 1 slice of Canadian bacon and 1 egg. Ladle sauce over each. Garnish with parsley if desired.
*NOTE* To warm Canadian bacon, simply fry in skillet after cooking eggs for about 1 minute per side.

Pictured here with my Baked Home Fries

Shared on Lady Behind The Curtain Oct. 3, 2012
Shared on Miz Helen's Country Cottage Oct. 4, 2012
Shared on The Country Cook Oct. 5, 2012

Breakfast at Very Good Recipes
Pin It

reade more... Résuméabuiyad