Corn & Bacon Casserole

Source

• food.com
  

Potatoes Boulangere

Source

• Recipe.com
  

Breakfast Tart with Pancetta and Green Onions

Source

• Giada at Home
  

Lemon-cilantro chicken

Ingredients

• 4 chicken breast halves (no skin)
  
• flour
  
• olive oil
  
• 6 cloves garlic
  
• ½ cup chicken broth
  
• 2 tbsp lemon juice
  
• lemon zest
  
• chilli flakes
  
• chopped cilantro
  

Instructions

• Sprinkle the chicken with salt and pepper; flatten if you want; dredge in flour.
  
• Cook the chicken in olive oil on medium high for 2-3 minutes on each side. Remove and keep warm in the oven while cooking the sauce.
  
• Add garlic to the oil in the pan, cook for a bit.
  
• Add chicken broth, lemon juice, lemon zest and chilli flakes, and allow to reduce.
  
• Add cilantro, salt and pepper. Then spoon over chicken.
  

Notes

• Yummy!
  

Source

• myrecipes
  

Spaghetti all'amatriciana with meatballs

Ingredients

• 1 onion (grated)
  
• 3 cloves garlic
  
• ½ cup parsley
  
• ½ cup Parmesan
  
• ½ cup breadcrumbs
  
• 1 egg
  
• 2 tbsp ketchup
  
• pinch red pepper flakes
  
• ½ lb ground beef
  
• ½ lb ground veal
  
• 6 oz pancetta
  
• 1 onion (sliced thin)
  
• 2 cloves garlic
  
• pinch red pepper flakes
  
• 14-oz crushed tomatoes
  
• 1 lb spaghetti
  

Instructions

• Mix all ingredients up to the ground meat.
  
• Gently mix in the ground meat with hands and form into around 16 meatballs.
  
• Bake for 15 min at 400°F.
  
• Sauté the pancetta.
  
• Add the onions and garlic.
  
• Add the tomatoes, red pepper flakes, salt and pepper.
  
• Simmer and allow to reduce (about 15 min).
  
• Mix spaghetti, sauce and meatballs. Add parsley and Parmesan to taste.
  

Notes

• The meatballs were a bit soggy and not meaty enough. Increase the proportion of meat, and be sure to strain the liquid from the onion and garlic.
  
• Grating the onion and garlic is wet and messy. Better to finely chop.
  

Source

• Everyday Italian
  

Spaghetti with shrimp and lemon oil

Ingredients

• ½ cup olive oil
  
• ½ lb spaghetti
  
• 3 shallots (chopped)
  
• 2 cloves garlic (minced)
  
• 1 lb shrimp (peeled, deveined)
  
• 2 lemons (zested and squeezed)
  
• 3 cups arugula
  
• ¼ cup parsley (chopped)
  

Instructions

• Infuse the olive oil with the zest of one lemon.
  
• Sauté the shallots and garlic.
  
• Add the shrimp; allow to cook covered for 5 minutes.
  
• Add cooked spaghetti, lemon juice, remaining lemon zest, arugula, salt and pepper and toss.
  
• Turn off heat, add lemon oil and parsley and toss.
  

Notes

• So-so.
  

Source

• Everyday Italian
  

Shrimp and pancetta spaghetti

Ingredients

• ¼ cup olive oil
  
• 6 cloves shallots
  
• 6 cloves garlic
  
• 12 slices pancetta
  
• 1 cup sundried tomatoes
  
• 1½ cup white wine
  
• 1 lb shrimp (peeled, deveined)
  
• 2 cups arugula
  
• ¾ lb spaghetti
  

Instructions

• Sauté the shallots, garlic, pancetta in the olive oil.
  
• Add the sundried tomatoes.
  
• Add the white wine, allow to reduce.
  
• Simmer and add the shrimp; allow to cook covered for 5 minutes.
  
• Reduce heat, add arugula and toss.
  
• Add cooked spaghetti and toss.
  

Notes

• Yummy!
  

Source

• Everyday Italian