Fettuccine Alfredo

Did you just say “creamy bacon”? Oh, how I love it when you talk dirty! Hold on… creamy bacon with chicken and buttery mushrooms in a garlic-infused sauce? Will you marry me?

Most fettuccine alfredo recipes use either bacon or chicken. I use both because I can and because they work so well together in this dish. I don’t often make pasta but when I do, I’m all in. And it’s quick!

Servings: 4   Prep time: 5 minutes   Cooking time: 20 – 30 minutes

Ingredients:

Fettuccine Alfredo ing 1 (2)4 tablespoons butter
500g chicken cut into one-inch pieces
2 cloves garlic, thinly sliced
1 pack bacon cut into strips
400g mushrooms, sliced
250 ml cream
Salt and pepper for seasoning

Parmesan for serving

 

 

Fettuccine alfredo 1 (2)Cut the chicken into one-inch pieces and slice the garlic cloves thinly. Heat 2 tablespoons of butter in a large pan on medium-high. Add the chicken and garlic to the pan once the butter has melted and fry for 3 – 4 minutes per side, turning halfway through until the chicken is white on the outside but still pink in the centre. Remove the ingredients from the pan and set aside in a bowl.

 

 

 

 

FA mush bacon cooked 1Heat another 2 tablespoons of butter, still on medium-high, and fry the bacon for 3 minutes. Add the mushrooms and fry for another 2 – 3 minutes until lightly browned.

 

 

 

 

Fettuccine alfredo 2 (2)Pour the cream into the pan then re-add the chicken and garlic. Cover and turn down to medium-low, simmering for 7 minutes. Remove the lid and continue to simmer for a further 5 minutes.

 

 

 

 

Fettuccine alfredo 3 (2)In the meantime, cook the fettuccine according to the instructions, drain and add it to the other ingredients. Sprinkle with grated parmesan; serve aaaand enjoy!

Crustless Mini Quiches with Bacon and Mushrooms

My mother-in-law, who is an incredible cook, gave me a recipe for crustless quiches. It’s the yummiest quiche recipe, and it’s quick and easy, and so convenient! You can serve them warm or cool, and make them ahead of time. With only 20 minutes prepping time and 15 minutes cooking time, it is the perfect recipe!

Crustless Mini Quiches with Bacon and Mushrooms

Servings: 6     Prep time: 20 minutes (inclusive of frying the bacon & mushrooms)    Cooking time: 15 minutes

Ingredients:

  • 250g bacon, chopped
  • 250g white button mushrooms, sliced
  • 250ml thick cream
  • 2 large eggs plus an additional 2 egg yolks
  • 1 cup cheddar, grated (or any cheese of your choice)
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon sea salt (normal table salt will also do)
  • 1 tablespoon self-raising flour
  • non-stick spray

Method:

Preheat your oven to 180°C.

In a large pan fry the bacon and mushrooms on a medium heat for approximately 10 minutes.

Mix the eggs, egg yolks and cream together until the eggs and cream are  thoroughly combined.

Spray the muffin tray with non-stick spray. Sprinkle a little bit of self-raising flour over the bottom of each individual tray. Shake the tray well to ensure the flour lightly coats the sides as well. Add a little bit of cheese to the bottom of each tray then add some egg and cream mix to the bottom to lightly moisten the bottom.

Combine the bacon, mushrooms and cheese minus two tablespoons to the egg and cream mixture. Mix well. Fill each muffin tray to the top with the quiche filling. Sprinkle the remaining cheese over the tops of each tray.

Bake at 180°C for 15 minutes. Once done, remove the tray from the oven and let the quiches cool for about 15 minutes before removing them. Serve warm or cool and refrigerate if you’re serving them much later or the next day. Enjoy!

Brussels Sprouts Gratin

Brussels Sprouts Gratin pre-baking

Admittedly, I have never been a big fan of Brussels sprouts. My mother loved them and my mother-in-law also loves them but seldom does she have a chance to enjoy them. You see, my father-in-law doesn’t quite fancy them and much prefers gem squash. For Christmas last year, I decided to make a dish that we would all enjoy. After a few practices this is my tweaked version which also includes mushrooms just because they taste delicious with the bacon.

Brussels Sprouts Gratin

Servings: 4-6     Prep time: 15 minutes     Cooking time: 20-25 minutes      Standing time: 15-20 minutes

Ingredients:

  • 500g frozen Brussels sprouts
  • 125g bacon, fat removed and cut into small pieces
  • 4 large brown mushrooms, sliced into ¼’s
  • ½ cup heavy cream
  • ¼ cup bread crumbs
  • ½ cup grated Cheddar cheese
  • 2 tablespoons butter, cut into small pieces
  • 1 tablespoon vegetable oil, I use canola
  • salt and freshly cracked black pepper (I always use sea salt but table salt is absolutely fine too)

Method:

Preheat your oven to 200°C. Lightly grease a baking dish. I use cholesterol free Spray and Cook.

In a microwaveable dish, pour in boiling water and add a pinch of salt. Add the frozen Brussels sprouts and microwave, uncovered, on medium-high for eight minutes. Drain and immerse the Brussels sprouts in ice cold water for ten minutes (to stop the cooking process).

While the sprouts are chilling, slice the mushrooms and cut the bacon. Add the oil to a large pan and fry the bacon on medium-high for three minutes. Add the mushrooms and fry for another three minutes. Season with salt and pepper.

Once the sprouts are cool, drain and halve them. Put them in an ovenproof dish and add the bacon and mushrooms. Season further with more salt and pepper. Toss the ingredients to ensure even distribution.

Evenly pour the cream over the sprouts, bacon and mushroom mixture. Toss one more time. In a separate bowl, mix the bread crumbs and grated cheese. Sprinkle over the top of the Brussels sprouts mixture. Distribute the butter over the bread crumbs and bake uncovered, on a low shelf, until heated through and golden brown, approximately 20 – 25 minutes.

Allow it to stand for about 15 to 20 minutes. Serve and enjoy!

Note: I sometimes also add ten halved strings of green beans and five sliced baby marrows. These two ingredients do not require and pre-cooking and you can add them when you mix the Brussels sprouts, bacon and mushrooms. Yummy!


Creamy Baked Gnocchi with Bacon, Mushrooms and Broccoli

“Hmmm… yummy!” is what comes to mind when I make this meal. This is such a crowd pleaser – crispy bacon, creamy, cheesy veggies added to gnocchi and baked to golden brown perfection!  Yummers! Do it! Do it now!

Creamy Baked Gnocchi with Bacon, Mushrooms and Broccoli

  • Servings: 4-6
  • Difficulty: medium
  • Print

Stuff dreams are made of:

  • Gnocchi ingredients200g bacon, chopped
  • 250g white button mushrooms, washed and cut into thirds
  • 2 garlic cloves, thinly sliced, or 1-2 teaspoons minced garlic
  • 1 tablespoon vegetable oil
  • 500g broccoli, broken into florets and cooked in boiling water for 4 minutes (parboiled but firm)
  • Gnocchi, cooked per package instructions

For the cheese sauce:

  • 50g butter
  • 3 tablespoons flour
  • 1 teaspoon hot English mustard
  • 250ml cream
  • 250ml milk
  • 1 teaspoon fine black pepper
  • 1 teaspoon salt
  • 300g grated Cheddar cheese

Making it happen:

Gnocchi 1 21. Preheat your oven to 180°C (350°F). Heat the oil in a pan on medium heat and add the garlic, bacon and mushrooms. Fry for five minutes until the mushrooms have browned (or let the bacon fry for a little longer to get it crispy). While this is cooking, parboil the broccoli.

 

 

Gnocchi 3 22. For the cheese sauce: Melt the butter in a medium pot over medium heat. Add the flour and mustard to make a roux paste. Slowly add the milk and cream while constantly stirring with a whisk. Once the sauce has thickened, add the salt and pepper and mix well. Take the pot off the heat and stir in half the cheese.

 

Gnocchi 4 23. Place the broccoli and gnocchi in a large ovenproof dish and add the mushrooms and bacon. Mix well. Pour the sauce over the veggies and again, mix well. Sprinkle the remaining half of the cheese on top and place the dish uncovered in the oven for 30 minutes until the cheese is golden brown. Take the dish out and allow it to stand for a few minutes before serving.

 

Gnocchi 5 2TADA!