Spaghetti Carbonara

I heard Ruth Reichl describe this recipe when talking to Terry Gross last week on "FRESH AIR" I made it last night and it was really easy and super good! Kids loved it.

Serves 3

Contrary to the recipe so often used in restaurants, real carbonara contains no cream. The real thing also uses guanciale, cured pork jowl, but to be honest, I like bacon better. I think of this as bacon and eggs with pasta instead of toast. It's the perfect last minute dinner, and I've yet to meet a child who doesn't like it.

• 1 pound spaghetti
• 1/4 to 1/2 pound thickly sliced good quality bacon (I prefer Nueske's)
• 2 cloves garlic, peeled
• 2 large eggs
• Black pepper
• 1/2 cup grated Parmigiano cheese, plus extra for the table

Bring a large pot of salted water to boil. When it is boiling, throwthe spaghetti in. Most dried spaghetti takes 9 to 10 minutes to cook,and you can make the sauce in that time.

Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 minutes, until fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until the edges of the bacon just begin to get crisp. Do not overcook; if they get too crisp they won't meld with the pasta. Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of pepper.

Remove the garlic from the bacon pan. If it looks like too much to you, discard some, but you're going to toss the bacon with most of its fat into the pasta. When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.

Rotisserie Chicken Satays

Looking for new dinner recipes? Thanks to Carol Vig for sharing this delicious dinner! Kids will love it.

Rotisserie Chicken Satays

Ingredients

For the sauce:

• 1 tablespoon good olive oil
• 1 tablespoon dark sesame oil
• 2/3 cup small-diced red onion (1 small onion)
• 1 1/2 teaspoons minced garlic (2 cloves)
• 1 1/2 teaspoons minced fresh ginger root
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons good red wine vinegar
• 1/4 cup light brown sugar, packed
• 2 tablespoons soy sauce
• 1/2 cup smooth peanut butter
• 1/4 cup ketchup
• 2 tablespoons dry sherry
• 1 1/2 teaspoons freshly squeezed lime juice
• 1 rotisserie chicken

Directions

Cook the olive oil, sesame oil, red onion, garlic, ginger, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool.

Using a sharp knife, carefully remove the entire breast of the rotisserie chicken and slice it diagonally in 1/2-inch-thick slices. Skewer the chicken slices with wooden sticks and serve with the sauce. Reserve the remaining chicken.

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White Barbeque Chicken

Another GREAT back to school meal! Yum!

2 cups mayo
1 1/2 teaspoon salt
1 Tablespoon ground pepper
3 teaspoons sugar
6 Tablespoons vinegar
Juice of 1 lemon
1.5 pounds boneless chicken breasts

Grab that Hot Mama Apron and tie it around your waist. Pound then slice chicken into serving pieces. Combine sauce ingredients and pour over chicken in greased baking dish. Cover and bake @ 350 for 45 minutes. Serve with asparagus and rolls.

Creamy Crock Pot Chicken

This is a great recipe that the entire family will love! Try it this week, it is perfect for back to school.

1.5 pounds Boneless chicken breasts
1 can cream of chicken soup
8 oz cream cheese
1 envelope dry Italian seasonings
1 cup dry white wine or cooking sherry

white rice (cooked)

Put on your favorite Hot Mama Apron . Soften cream cheese in microwave. Mix cream cheese, cream of chicken soup, italian seasonings and wine until smooth in crock pot. Add and combine chicken. Cook on low 6 hours or until chicken is done. Crockpots may vary. Serve chicken and creamy gravy over rice.