What makes a carbonara a carbonara? Pasta, egg, pork, and cheese. With these simple ingredients you can come up with a vaiety of carbonara combinations such as bacon and parmesean, or sausage and pecorino… The opportunities are endless.
I’ve decided to use basic kitchen staples for this carbonara combination. I used thick cut bacon for my recipe but you can use any type of bacon and it will come out almost exactly the same. While fresh parmesan cheese is amazing, I used the grated kind that comes in the container with the green lid (you know what I’m talking about). Although I use fresh parsley in my recipe, dried parsley will work fine as well (just use 1 tablespoon instead of two). You can use any pasta that you’d like for this recipe as well (just make sure you’re cooking the equivalent to two servings). Continue reading →
We LOVE roasted vegetables in the Comer household. The first dinner William and I made together after “McFly” arrived was pan seared Salmon with smashed potatoes and roasted brussels sprouts. The meal was delicious – we devoured the salmon but had some veggies leftover.
I woke up the next morning and really didn’t want soggy cereal and that’s when this “recipe” came to mind! I used leftover potatoes and brussels sprouts to come up with a hearty and delicious breakfast hash.
To make this hash you really just need four components.
- Leftover Roasted Starchy Vegetable (potato, sweet potato, butternut squash, etc).
- Leftover Roasted Cruciferious Vegetable (broccoli, brussels sprouts, cauliflower, etc).
- Breakfast protein (bacon, country ham, sausage, etc).
- Egg (scramled, fried, poached, or sunny side up to go on top of your hash).
Continue reading →