Spicy Italian Drunken Noodles with Sausage

Even though it's officially spring, you wouldn't know it by looking outside. The temperatures have been in the upper 20's and low 30's. One minute it's clear, the next minute snow is blowing sideways in an apparent blizzard! The weather is certainly bi-polar, at least where I live. So, since it doesn't feel much like spring, I will share a comforting pasta dish that is well suited for winter. This filling pasta dish is full of flavor; the sweetness from the peppers perfectly balances the spiciness from the sausage. The original recipe says that it serves 4, but we had enough for a few days worth of food, which would come in handy if we happened to get snowed in...

2 tablespoons Olive Oil
4 links Italian Sausage (we used hot), casings removed
1 Onion, quartered and thinly sliced
 1 1/2 teaspoons Salt
 1 teaspoon Italian Seasonings (I used a mix of oregano and basil)
1/2 teaspoon Black Pepper
1 Red Bell Pepper, cored and thinly sliced
1 Orange Bell Pepper, cored and thinly sliced
1 Yellow Bell Pepper, cored and thinly sliced
4 Garlic Cloves, minced
1/2 cup Dry White Wine
1 (28 ounce) can Diced Tomatoes, with juices
2 tablespoons Parsley, chopped
1/4 cup Basil Leaves, julienned
8 ounces Pappardelle Noodles 

Heat the oil in a large pan over medium-high heat. Squeeze the sausage out of the casings and into the pan with the hot oil; break the sausage into chunks and allow it to brown on each side. Once the sausage has been cooked, remove it from the pan with a slotted spoon and set it aside in a bowl. Add the onion to the pan with the sausage drippings and cook, stirring occasionally, for about 5 minutes, or until the onion starts to become golden; add salt, Italian seasonings, and black pepper, stirring to combine. Add the bell peppers and allow them to sauté with the onion for about 2 minutes, until they become slightly golden and tender. Add the garlic and once it becomes aromatic, add in the white wine, allowing it to cook until the wine has almost completely reduced, about 5 minutes. Add the tomatoes and return the sausage to the pan. Gently stir the mixture to combine and bring the mixture to a gentle simmer for 3-4 minutes, to allow the flavors to combine. Turn off the heat and stir in about half of the parsley and basil. Prepare the noodles according to package directions. Drain the noodles well, then add them to the pan with the sausage mixture, gently tossing to coat the noodles with the sauce. Place portions of the pasta on plates or in bowls and top with remaining herbs and shaved parmesan, if desired. 

SOURCE: The Cozy Apron

Irish Coffee Cupcakes

When Joel and I went on our honeymoon to San Francisco, we made sure to stop at The Buena Vista every day for an Irish Coffee, despite the fact that it was July. There was something therapeutic about watching the bartenders making their specialty drink; line up a bunch of mugs, drop a few sugar cubes in each one, dump a shot of Jameson over the sugar, pour a fresh pot of coffee over the top going down the line of glasses like dominoes, and top with freshly made whipped cream. Yum! In honor of St. Patrick's Day, and because I had a bottle of Jameson in the liquor cabinet, I decided to make these adorable little cupcakes. I made them in a mini-bundt cake (or fancy donut) pan and filled the center with the frosting. There was plenty of frosting left over to add to the top as we were eating them. They were a delicious St. Patrick's Day cocktail and dessert, all wrapped up in one treat!

For the Cupcakes:
2 cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Boiling Water
2 tablespoons Instant Espresso Powder (I used 1 packet of instant coffee, which was much less than 2 tablespoons, but still worked out fine)
1/4 cup Whole Milk, at room temperature (I used Half and Half)
1 stick Butter, at room temperature
1/2 cup packed Brown Sugar
2 Eggs, at room temperature

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a measuring cup, add the espresso powder to the boiling water and whisk until combined. Cool to room temperature, then whisk in the milk. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. With the mixer on low, add 1/3 of the dry ingredients, followed by 1/2 of the espresso mixture, followed by 1/3 of the dry ingredients, followed by the remaining 1/2 of the espresso mixture, and end with the final 1/3 of the dry ingredients. Divide the batter between lined wells of a cupcake pan (the batter will make between 12-15 cupcakes, each filled about 2/3 full). Bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pans to wire rack sand let the cupcakes cool for a few minutes before removing them to the racks to cool completely.

For the Frosting:
1 1/2 cups Heavy Cream (I used 1 container, which only had about 1 cup)
4 1/2 teaspoons Confectioners' Sugar
4 1/2 teaspoons Whiskey

Add the heavy cream and the confectioners' sugar to a medium bowl and beat with a hand mixer until medium peaks form. Add the whiskey and continue beating until the mixture just barely holds stiff peaks. Transfer the whipped cream to a pastry bag fitted with a decorative tip. Pipe the frosting onto each of the cooled cupcakes. Dust with additional espresso powder for garnish, if desired.  

SOURCE: Tracey's Culinary Adventures

Crispy Avocado BLT Salad

Who doesn't love a good BLT? It has always been one of my favorite sandwiches, but lately I've been feeling salad a little more than anything else. We've been trying to cut down on the carbs since we've been feeling kind of flabby. I thought that a salad was especially fitting for dinner Tuesday night, since my dinner Monday night consisted of a plateful of appetizers and desserts at a meeting I hosted for my sorority. This salad did not disappoint! It blends the flavor from my favorite sandwich with a few additions, and sans bread. The crispy avocado adds a great crunch and the spicy ranch dressing adds an unexpected zing. With all the flavor, we didn't even miss the bread!

For the Crispy Avocado:
1 Avocado, semi-firm
Salt & Pepper
1/3 cups Flour
1 Egg, beaten
1/2 cups Panko
2 tablespoons Grated Parmesan Cheese
Oil, for frying

Halve the avocado and remove the skin and seed. Slice each half into 4-5 thick wedges, making 8-10 wedges total. Sprinkle the wedges with a bit of salt and pepper. Place the flour in a shallow bowl. Beat the egg in another shallow bowl. In a third shallow bowl, mix the panko and parmesan. Dredge each piece of avocado in the flour and gently shake off any excess. Dip each piece into the egg, then finally into the panko mixture, being sure to coat all sides well. Heat enough oil to coat the bottom of the frying pan over medium-high heat. Gently place the breaded avocado pieces into the oil. Fry on all sides until browned, about 2-3 minutes total. Remove the avocado from the pan and set on a paper towel lined plate to drain off excess oil. 

For the Salad:
Field Greens or Spring Mix
Tomatoes
2 tablespoons Shaved Parmesan Cheese
2 slices Cooked Bacon, crumbled

Assemble the salad with the greens, tomatoes, shaved parmesan, and crumbled bacon. Top with the crispy avocado.
 
For the Honey-Lime Dressing:
2 1/2 tablespoons Honey
2 tablespoons Balsamic Vinegar
1 Garlic Clove, minced
3 tablespoons Lime Juice
Pinch of Salt and Pepper

Combine all ingredients in a jar with a lid and shake until fully combined. Drizzle over the salad.

For the Spicy Ranch Drizzle:
1/3 cup Ranch Dressing
1/2 teaspoon (or more) Sriracha

 Stir ingredients in a small bowl and stir until fully incorporated. Drizzle over the top of the dressed salad.

SOURCE: How Sweet It Is via Tasty Kitchen

Cookies & Cream Cupcakes with Peanut Butter-Oreo Buttercream

My brother's birthday was a few weeks ago, so my mom had us all over for dinner to celebrate. I volunteered to bring dessert and texted him to see what he would like. His response was "something oreo-like" and then later, he said "oreo based, peanut butter based, anything really is good"…hmm. Two years ago, I made him this oreo cake, which was delicious, but a little time consuming. I set out to searching and decided on cupcakes. Not only are they easy to transport, but they were also easier to share leftovers with work colleagues, because let's face it, who is going to want a piece of half eaten cake when they can have their own fresh cupcake? I decided to use this recipe as my post for First on the First this month because the theme was cake decorating, and while I have decorated cakes before, I have never made a "fancy" frosting. Between the frosting, the way it was piped, and the peanut butter cup garnish, I thought that my cupcakes were decorated quite nicely!

For the Cupcakes:
24 Oreos Halves, with cream filling attached 
2 1/4 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
8 tablespoons Butter, at room temperature
1 2/3 cups Sugar
3 Egg Whites, at room temperature
2 teaspoons Vanilla Extract
1 cup Milk
20 Oreo Cookies, coarsely chopped

Line the wells of two cupcake pans with 24 paper liners. Place an Oreo half in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder, and salt; stir together with a fork and set aside. In the bowl of a stand mixer, combine the butter and sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg whites, one at a time, beating well after each addition. Add the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat until just combined, then add the remaining dry ingredients. Gently fold in the chopped Oreos with a  rubber spatula until evenly incorporated, being careful not to over-mix. Evenly divide the batter between the prepared cupcake liners. Bak et at 350 degrees for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely. 

For the Frosting:
1/2 cup Butter, at room temperature
1/4 cup Shortening
1/4 cup Peanut Butter
2-3 cups Powdered Sugar
2-3 tablespoons Milk
Pinch of Salt
3 tablespoons Oreo Crumbs

Separate about 8 Oreos and discard the cream filling. In a food processor or a bag, crush the cookies into fine crumbs. In a large bowl, beat the butter and shortening, on high, until fully combined, then beat in the peanut butter. Scrape down the sides of the bowl and add 2 cups of the powdered sugar, 2 tablespoons of milk, and the salt. Beat the mixture on low, slowly increasing the speed to high, and continue beating for 2 minutes. Add more powdered sugar, 1/4 cup at a time, until you have reached your desired consistency. Add the cookie crumbs and beat on high for 2 minutes. 

SOURCE: Cupcakes from Annie's Eats, Frosting from Saifou Image

Pickled Jalapeño Peppers

It's Secret Recipe Club reveal day. How has it been a month already? This past month, I was assigned to Jane's wonderful blog, The Healthy Beehive.  I enjoyed reading about her healthy way of life up in the mountains of Colorado, and her cheese making skills! While I would have loved to make a cheese recipe, I wasn't sure where I could find the ingredients around here, so I started searching for something else to try. I ended up choosing these jalapeños because we tend to eat a lot of Mexican food, and I thought it would be a great added touch to those dishes. A great added touch is quite the understatement! These jalapeños took about 10 minutes to throw together and cost about $1 to make! That's my kind of recipe! SInce making these, we have enjoyed them on burgers, tacos, on top of nachos, and even just out of the jar. When I get an overabundance of jalapeño peppers from my garden this summer, I am coming right back to this recipe so I can enjoy it again! Thanks for sharing, Jane!

8-10 Jalapeño Peppers, sliced
1/2 Red Onion, cut into slices
5-10 Garlic Cloves, depending on your tastes
2 cups White Vinegar
1 teaspoon Oregano
2 tablespoons Salt

Mix the vinegar, oregano, and salt in a pan over medium heat. Cook until the salt dissolves, then let it cool. Meanwhile, layer the jalapeños, onion, and garlic in a quart-sized jar. Pour the cooled vinegar over the top, cover the jar, and put it in the fridge for at least 24 hours. Enjoy!  (I successfully halved the recipe and it fit perfectly in a 12 ounce jar)

SOURCE: The Healthy Beehive