Carbonara with chicken, beet salad, Oreo pudding cake

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I hope you will try this menu for dinner.
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Carbonara with chicken
1/2 lb. pasta
fresh diced parsley or dried flakes
2 C cooked/cut-up rotisserie chicken
1/2 C heavy cream (whipping cream)
1/2 C freshly grated Parmesan cheese
2 tsp. olive oil
1/2 tsp. salt
2 large eggs
1/2 lb. bacon
1 small onion, finely chopped
1/2 C chopped mushrooms
In a large bowl, mix eggs, cream, Parmesan, parsley, salt and olive oil in a bowl and set aside. Next, in a large frying pan, fry bacon until just crisp, then crumble and set aside as well. With 1-2 TBS of bacon grease, saute onion in grease until onions are translucent and golden, then add cooked chicken pieces in and stir to coat.
Drain pasta and while still hot, add to onion-chicken mixture and mix well. Finally, pour egg/cream sauce into pasta, and stir over low heat for one to two minutes until fully incorporated. Remove from heat and fold in bacon, reserving some to sprinkle on top before serving.
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Beet salad
2 large raw beets, peeled and roughly chopped
2 large carrots, roughly chopped
2 granny smith apples, cored and roughly chopped
zest and juice of 2 lemons (about 1/4 cup)
1 tbsp. mild-tasting olive oil or avocado oil
3/4 tsp. sea salt
1/2 tsp. black pepper
1/2 tbsp. raw honey, optional
Shred beets, carrots, and apples. I used a food processor fitted with a shredding blade, but you can also use a box grater. Place shredded beets, carrots, and apples into a very large bowl. Zest lemons, and add it to the bowl. Cut lemons open and squeeze out juice into bowl. Be sure you don’t put any seeds into salad. Add olive oil, salt, pepper, and honey. Toss salad well until everything is evenly combined. Salad keeps in fridge for up to 3 days.
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Oreo pudding cake
1 pkg. original Oreo cookies
1/2 C butter (1 stick), melted
8 oz. cream cheese, softened
1 C powdered sugar
1 5.1-oz. box chocolate instant pudding
3 C cold milk
16 oz. Cool Whip
Crush cookies; reserve ½ cup for topping. In 13 x 9 pan, mix cookies and melted butter. Pack firmly for crust; chill for an hour.
Mix cream cheese, 12 oz. Cool Whip and powdered sugar until well blended. Spread over cookie layer; chill an hour.
Make pudding according to pkg. directions. Be sure it has thickened before next step. Spread over cream cheese layer; chill slightly. Spread rest of Cool Whip on top and sprinkle on reserved cookies. Chill for several hours. Keep refrigerated.
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She said, “We need an alarm clock that sounds like a dog getting ready to vomit. Nothing makes us jump out of bed faster.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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