The Menu
Red Wine Pasta
Smoky Green Salad with Bacon and Poached Egg
warm crusty bread
Apple Pie Cupcakes
The Recipes
Red Wine Pasta
serves 4
This brilliantly colored pasta is simmered in red wine, giving it the most delicious fruity and deep flavor. Butter is added, too, which adds a little creaminess. The wine used here is important since the pasta’s flavor will unmistakeably take on the flavor of the wine. We usually use a reasonably priced Chianti or even zinfandel (which is slightly peppery, but still has some fruitiness to it). You’re looking for something on the lighter side and of course, something you actually enjoy drinking.
We top the pasta with some bright green pistachios — we just love how shocking the color combination is, however, you could top with some Parmigiano-Reggiano or even briny feta cheese for something a little different.
http://www.inspiredtaste.net/
3 tablespoons butter
1 garlic clove, minced
1/4 teaspoon red pepper flakes
1 pound thin spaghetti
2 cups dry red wine such as Chianti or zinfandel (about 3/4 bottle)
salt and pepper
1/4 cup pistachios, roughly chopped
Heat a large pot of water to the boil.
Add a teaspoon of salt then add pasta. Cook just until the pasta begins to bend easily (4-5 minutes).
Heat a large skillet (with sides) over medium heat, add 1 tablespoon of the butter, garlic and red pepper flakes. Cook about 1 minute until garlic begins to toast and brown. Add wine and bring to a simmer.
Transfer pasta to the skillet with wine. Cook, stirring occasionally, adding a little pasta water if the pasta becomes dry.
Once the pasta is done (tender with a little bit of a bite or “al dente”), stir in the remaining butter.
Serve with pistachios sprinkled on top.
Smoky Green Salad with Bacon
serves 4
After trying a few smoked olive oils, we have found a favorite. We like “smoke” but found a couple to be too strong for us, and difficult to incorporate into our cooking style. We finally came across one that we love and actually use all the time. It can be bought online from enFuso for under $20.
http://enfuso.com/About-Us.html
A California smoked olive oil adds just a hint of smoke to this dressing made with apple cider vinegar and maple syrup. If you do not have access to a smoked olive oil, using regular olive oil will work just fine. When you toss your salad with the dressing, remember to do this lightly to prevent bruising the lettuce leaves.
ht tp://www.inspiredtaste.net/8367/smoky-green-salad-with-bacon-recipe/
4 handfuls lettuce (suggested: mixed greens, butter lettuce, romaine)
8 cooked bacon slices
4 warm poached eggs
1 garlic clove, grated or finely minced
2 teaspoon Dijon mustard
4 tablespoons apple cider vinegar
2 tablespoon maple syrup
6 tablespoons smoked olive oil (suggested brand: enFuso)
salt and pepper
Add lettuce to a large bowl.
To make the dressing, add garlic, mustard, apple cider vinegar and maple syrup to a small bowl and whisk until blended. While whisking, slowly add the olive oil until it is incorporated and the dressing has emulsified.
Add about half of the dressing to the lettuce and lightly toss so you do not bruise the lettuce leaves. Add more dressing to your liking.
Divide the salad into four plates and top each with bacon and a warm poached egg.
Serve with warm crusty bread.
Apple Pie Cupcakes
serves 8
he base of the cupcakes are actually made from store-bought cinnamon rolls that have been flattened out into thin discs. Then, we fill the middle with apples that are cooked in butter, lemon and cinnamon. Everything gets topped with buttery and sweet streusel and baked. We would eat them for breakfast, we would eat them for lunch and we would definitely eat them for dessert! (These are right at the top of our favorite Indulgent Dessert Recipes
These cupcakes are made with store-bought cinnamon rolls that have been flattened into discs and placed into cupcake cups. Then, we fill them with sautéed apples and top with a streusel topping.
http://www. inspiredtaste.net/10117/apple-pie-cupcakes-recipe/
4 tablespoons unsalted butter
2 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Juice of half lemon (about 1 1/2 tablespoons)
1/4 cup all purpose flour
1/4 cup + 2 tablespoons packed brown sugar
1/4 cup chopped walnuts
1 can (12.4 oz) refrigerated cinnamon rolls
whipped cream
caramel-flavored syrup
Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
Meanwhile, in small bowl, mix butter, flour, 1/4 cup of brown sugar and walnuts with fork or hands until crumbly. Set aside.
Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup. Divide apple filling evenly onto rolls in muffin cups. Divide flour mixture evenly over apples.
Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes. Serve cupcakes topped with whipped cream and a drizzle of syrup.
Red Wine Pasta
Smoky Green Salad with Bacon and Poached Egg
warm crusty bread
Apple Pie Cupcakes
The Recipes
Red Wine Pasta
serves 4
This brilliantly colored pasta is simmered in red wine, giving it the most delicious fruity and deep flavor. Butter is added, too, which adds a little creaminess. The wine used here is important since the pasta’s flavor will unmistakeably take on the flavor of the wine. We usually use a reasonably priced Chianti or even zinfandel (which is slightly peppery, but still has some fruitiness to it). You’re looking for something on the lighter side and of course, something you actually enjoy drinking.
We top the pasta with some bright green pistachios — we just love how shocking the color combination is, however, you could top with some Parmigiano-Reggiano or even briny feta cheese for something a little different.
http://www.inspiredtaste.net/
3 tablespoons butter
1 garlic clove, minced
1/4 teaspoon red pepper flakes
1 pound thin spaghetti
2 cups dry red wine such as Chianti or zinfandel (about 3/4 bottle)
salt and pepper
1/4 cup pistachios, roughly chopped
Heat a large pot of water to the boil.
Add a teaspoon of salt then add pasta. Cook just until the pasta begins to bend easily (4-5 minutes).
Heat a large skillet (with sides) over medium heat, add 1 tablespoon of the butter, garlic and red pepper flakes. Cook about 1 minute until garlic begins to toast and brown. Add wine and bring to a simmer.
Transfer pasta to the skillet with wine. Cook, stirring occasionally, adding a little pasta water if the pasta becomes dry.
Once the pasta is done (tender with a little bit of a bite or “al dente”), stir in the remaining butter.
Serve with pistachios sprinkled on top.
Smoky Green Salad with Bacon
serves 4
After trying a few smoked olive oils, we have found a favorite. We like “smoke” but found a couple to be too strong for us, and difficult to incorporate into our cooking style. We finally came across one that we love and actually use all the time. It can be bought online from enFuso for under $20.
http://enfuso.com/About-Us.html
A California smoked olive oil adds just a hint of smoke to this dressing made with apple cider vinegar and maple syrup. If you do not have access to a smoked olive oil, using regular olive oil will work just fine. When you toss your salad with the dressing, remember to do this lightly to prevent bruising the lettuce leaves.
ht tp://www.inspiredtaste.net/8367/smoky-green-salad-with-bacon-recipe/
4 handfuls lettuce (suggested: mixed greens, butter lettuce, romaine)
8 cooked bacon slices
4 warm poached eggs
1 garlic clove, grated or finely minced
2 teaspoon Dijon mustard
4 tablespoons apple cider vinegar
2 tablespoon maple syrup
6 tablespoons smoked olive oil (suggested brand: enFuso)
salt and pepper
Add lettuce to a large bowl.
To make the dressing, add garlic, mustard, apple cider vinegar and maple syrup to a small bowl and whisk until blended. While whisking, slowly add the olive oil until it is incorporated and the dressing has emulsified.
Add about half of the dressing to the lettuce and lightly toss so you do not bruise the lettuce leaves. Add more dressing to your liking.
Divide the salad into four plates and top each with bacon and a warm poached egg.
Serve with warm crusty bread.
Apple Pie Cupcakes
serves 8
he base of the cupcakes are actually made from store-bought cinnamon rolls that have been flattened out into thin discs. Then, we fill the middle with apples that are cooked in butter, lemon and cinnamon. Everything gets topped with buttery and sweet streusel and baked. We would eat them for breakfast, we would eat them for lunch and we would definitely eat them for dessert! (These are right at the top of our favorite Indulgent Dessert Recipes
These cupcakes are made with store-bought cinnamon rolls that have been flattened into discs and placed into cupcake cups. Then, we fill them with sautéed apples and top with a streusel topping.
http://www. inspiredtaste.net/10117/apple-pie-cupcakes-recipe/
4 tablespoons unsalted butter
2 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Juice of half lemon (about 1 1/2 tablespoons)
1/4 cup all purpose flour
1/4 cup + 2 tablespoons packed brown sugar
1/4 cup chopped walnuts
1 can (12.4 oz) refrigerated cinnamon rolls
whipped cream
caramel-flavored syrup
Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
Meanwhile, in small bowl, mix butter, flour, 1/4 cup of brown sugar and walnuts with fork or hands until crumbly. Set aside.
Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup. Divide apple filling evenly onto rolls in muffin cups. Divide flour mixture evenly over apples.
Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes. Serve cupcakes topped with whipped cream and a drizzle of syrup.
