First I must say that it’s been a fantastic weekend. We had visitors from South Carolina that we haven’t seen in quite a while. They lived on Long Island all of their lives, moved to Pennsylvania, reducing our opportunities to see each other and then snuck down to South Carolina, now living just 3, count them 3 miles from the ocean!!! A visit to SC is on the boards! A proper invasion from the NY Huff’s, lookout D, J, E & M!
So our friends Dan and Joann, and their absolutely beautiful children Emily, 12 and Matthew, 11 arrived and we had a wonderful time grazing and catching up. Then dinner was great, albeit bittersweet, as it was Tiff’s next to last shift in the Bayside restaurant, as she is transferring to another branch next week. After an enjoyable meal we returned home for another couple of hours of reminiscing over photos that made the time together so special. Thanx guys for making our house a visit on your Summer NE tour! See you in SC!
Lunch on Sunday was well, wonderful, rooting through the fridge I found a lonely leftover piece of grilled chicken breast. I already had the leftover guacamole and salsa on my mind. Voila–Nachos! Chips, chicken, taco sauce, salsa, cheddar cheese, microwave and topped with guac and we enjoyed a delicious lunch!
Dinner was also using up some pantry items, a Bacon and Butternut Pasta recipe from Cooking Light Magazine March 2010 issue was the inspiration. Here’s the recipe:
* Exported from MasterCook *
Bacon and Butternut Pasta
Recipe By :Julianna Grimes
Serving Size : 4
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/4 teaspoons salt — divided
8 ounces uncooked fettuccine
2 bacon slices
2 tablespoons butter
3 cups cubed peeled butternut squash — (1/2-inch)
2 garlic cloves — minced
1/2 cup crumbled blue cheese — (2 ounces)
1/2 cup sliced green onions
1. Bring 3 quarts water and 1 tablespoon salt to a boil in a large saucepan. Add pasta; cook for 8 minutes. Drain in a colander over a bowl, and reserve 1/3 cup cooking liquid.
2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add butter to drippings in pan; cook 30 seconds or until butter melts. Increase heat to medium-high. Add squash; sauté 7 minutes or until almost tender. Add garlic; cook 1 minute, stirring constantly. Stir in remaining 1/4 teaspoon salt, pasta, reserved cooking liquid, and cheese; cook 2 minutes or until pasta is al dente, stirring frequently. Sprinkle with bacon and onions.
“Cooking Light, MARCH 2010”
As usual I tweaked it a bit. Didn’t have the scallions called for, so I added some chunks of white and red onion and some dried thyme to the sautéing squash. I also didn’t cut the squash to 1/2 cubes so it took twice as long to cook as the directions called for. What can I say? Also I used Spinach Tagliatelle, because that’s what I had! Turned out a great dish, because at the end of the day bacon and blue cheese will always win me over!