Ingredients
Croutons
- 1/2 slice Crusty bread cut into cubes 1/4" thick
- 1/2 tsp Extra-virgin olive oil
Seasoning
- Salt to taste
- Black pepper to taste
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Chorizo Carbonara
- 1 tsp Extra-virgin olive oil
- 8 oz Ground chorizo
- 4 oz Spaghetti
- 2 Eggs beaten
- 2/3 cup Parmesan cheese grated
- 1 clove Garlic crushed
- 1 sprig Fresh rosemary finely chopped
- 1/2 cup Fresh parsley chopped
Hot Spiced Apple Cider
- 2 cups Apple cider
- 1 tsp Whole cloves
- 1 stick Cinnamon
- 1 Orange sliced
- 1 tsp Brown sugar optional
- ¼ tsp Ground nutmeg
- ¼ tsp Allspice
Instructions
- Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
- Make the Caesar Dressing: In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Make the pasta: Bring a large pot of water to a boil over high heat.
- Heat the oil in a saute pan over medium heat. Cook the chorizo, breaking it up into smaller pieces until no longer pink.
- Meanwhile, add the pasta to the boiling water and cook until al dente.
- Beat the eggs and parmesan cheese in a bowl.
- Add the garlic and rosemary to the chorizo and cook for 30 seconds until fragrant, then remove from the heat.
- Use tongs to remove pasta from the water and place it into the pan of chorizo, mix in the egg mixture and toss until coated. Add pasta water a little at a time until a creamy consistency is reached.
- Sprinkle it with extra parmesan, parsley, and cracked pepper.
- Prepare the Caesar Salad: Toss Romaine lettuce with dressing, and croutons in a bowl.
- Make the cider: In a small saucepan, combine the apple cider, whole cloves, cinnamon stick, orange slices, brown sugar (if using), ground nutmeg, and allspice. Heat the mixture over medium heat until it begins to simmer. Reduce the heat to low and let it simmer for about 10 - 15 minutes to allow the flavors to meld. Remove from heat and strain out the cloves and cinnamon stick. Serve hot in mugs, garnished with additional orange slices or a cinnamon stick if desired.
- Serve chorizo carbonara with salad and hot cider.
Nutrition
Calories: 1061kcal | Carbohydrates: 99g | Protein: 46g | Fat: 54g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 258mg | Sodium: 1598mg | Potassium: 843mg | Fiber: 7g | Sugar: 35g | Vitamin A: 6635IU | Vitamin C: 61mg | Calcium: 569mg | Iron: 5mg
Chorizo Carbonarra
Ingredients
Croutons
- 1/2 slice Crusty bread cut into cubes 1/4" thick
- 1/2 tsp Extra-virgin olive oil
Seasoning
- Salt to taste
- Black pepper to taste
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Chorizo Carbonara
- 1 tsp Extra-virgin olive oil
- 8 oz Ground chorizo
- 4 oz Spaghetti
- 2 Eggs beaten
- 2/3 cup Parmesan cheese grated
- 1 clove Garlic crushed
- 1 sprig Fresh rosemary finely chopped
- 1/2 cup Fresh parsley chopped
Hot Spiced Apple Cider
- 2 cups Apple cider
- 1 tsp Whole cloves
- 1 stick Cinnamon
- 1 Orange sliced
- 1 tsp Brown sugar optional
- ¼ tsp Ground nutmeg
- ¼ tsp Allspice
Instructions
- Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
- Make the Caesar Dressing: In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Make the pasta: Bring a large pot of water to a boil over high heat.
- Heat the oil in a saute pan over medium heat. Cook the chorizo, breaking it up into smaller pieces until no longer pink.
- Meanwhile, add the pasta to the boiling water and cook until al dente.
- Beat the eggs and parmesan cheese in a bowl.
- Add the garlic and rosemary to the chorizo and cook for 30 seconds until fragrant, then remove from the heat.
- Use tongs to remove pasta from the water and place it into the pan of chorizo, mix in the egg mixture and toss until coated. Add pasta water a little at a time until a creamy consistency is reached.
- Sprinkle it with extra parmesan, parsley, and cracked pepper.
- Prepare the Caesar Salad: Toss Romaine lettuce with dressing, and croutons in a bowl.
- Make the cider: In a small saucepan, combine the apple cider, whole cloves, cinnamon stick, orange slices, brown sugar (if using), ground nutmeg, and allspice. Heat the mixture over medium heat until it begins to simmer. Reduce the heat to low and let it simmer for about 10 - 15 minutes to allow the flavors to meld. Remove from heat and strain out the cloves and cinnamon stick. Serve hot in mugs, garnished with additional orange slices or a cinnamon stick if desired.
- Serve chorizo carbonara with salad and hot cider.
Nutrition
Calories: 1061kcalCarbohydrates: 99gProtein: 46gFat: 54gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 258mgSodium: 1598mgPotassium: 843mgFiber: 7gSugar: 35gVitamin A: 6635IUVitamin C: 61mgCalcium: 569mgIron: 5mg
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