Mascarpone Pasta with Chicken, Bacon, and Kale

I apologize for being absent lately.  May/June is always a crazy time for me between our anniversary (our 5th was this year!), my birthday, and general Summer craziness.  Add to the mix the impending arrival of our Baby Boy this year and my blogging is unpredictable to say the least.

What makes things extra interesting is that I'm still participating in a CSA share so that means fresh veggies are waiting for me to whip them into something delicious each week.  Spring is greens time and it's always a surprise as to just what kind will come in our box week to week.

I had some leftover mascarpone cheese and so I tweaked a recipe that I found on All Recipes to include some of the gorgeous green kale that we received.  My husband isn't really a fun but when you add bacon, and chicken, and creamy cheesey pasta, he can't really complain.  Of course, if you don't have kale, you could always use spinach as in the original recipe.  This one reminded me somewhat of Macaroni Grill's Pasta Milano.

Two Years Ago: SweetFire Chicken (A Panda Express copycat and one of my husband's favorite) and Sweet Beginning's Summer Pasta Salad
Three Years Ago: Buckeyes
Four Years Ago: Quick and Easy Alfredo Sauce

Mascarpone Pasta with Chicken, Bacon, and Kale

Ingredients

• 3 slices bacon 
• 1 tablespoon olive oil 
• 1/2 cup minced onion 
• 1-1/2 pounds skinless, boneless chicken breast halves, cubed 
• 1/4 teaspoon garlic powder 
• Salt and ground black pepper to taste 
• 2 tablespoons drained and chopped sun-dried tomatoes packed in oil 
• 1 tablespoon prepared pesto sauce 
• 1/4 pound fresh kale (or you can also use spinach)
• 4 ounces mascarpone cheese 
• 1 clove garlic, minced 
• 1-1/2 teaspoons Dijon mustard, or more to taste 
• 1/2 lemon, juiced 
• 1/4 cup milk 
• 1/4 cup grated Parmesan cheese plus additional for topping if desired 
• 8 ounces shaped pasta such as penne, rigatoni, or farfalle. 

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions to al dente.  Drain and set aside.
2. In a large skillet over medium-high heat, cook bacon, turning occasionally, until evenly browned, about 10 minutes. Alternatively, follow the directions on the package for microwave cooking.  Drain the bacon on paper towels and crumble when cooled.
3. In the same skillet, heat olive oil over medium heat.  Add crumbled bacon and onion and cook until the onion is translucent, about 5 minutes. Add chicken and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes. Add sun-dried tomatoes and pesto; stir in kale and cook until wilted, stirring constantly. 
4. In a saucepan over medium heat, mix together mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, and milk. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture. Season with additional salt and/or pepper if needed.
5. Gently fold pasta into chicken mixture and transfer to a serving bowl. Sprinkle with additional Parmesan cheese if desired.

Source: Slightly modified from All Recipes

Ham Bone, Greens, and Bean Soup

How was your Easter?

I made our "Easter Dinner" last weekend when we had our families over to do our baby's gender reveal.  Part of that meal included a nearly ten pound spiral sliced ham and I knew that ham bone was going to be turned into something special.

If you've been following my blog for awhile, you know that I love making soup.  I love finding ways to use up the bones and carcass of that leftover, picked over Easter or Christmas ham, Thanksgiving turkey, or what have you.  They make THE BEST start to the most flavorful soups you have ever eaten so don't throw away those leftover bones!

This particular soup is filled to the brim with healthy vegetables like kale, cabbage, and carrots.  I love the sweet flavor that the cabbage and carrots lend to the soup which is complemented by the savory saltiness of the ham.  Last but not least, the kale gives it a little bit of a peppery flavor and a super punch of Vitamins K, A, and Calcium.  No wonder it's celebrated as a super vegetable!  The original recipe called for bacon but I left it out because I didn't have any at home and am trying to avoid eating too much cured meats during my pregnancy.  You can add it back in if you want to but I can honestly say that nobody missed it.  I did add a can of tomatoes for color and flavor, instead.

My extended family and I were more than pleased with this soup.  It was the perfect start to our Easter Meal Part II (courtesy of my Mother-in-Law).  I'll definitely be making it again!

Two Years Ago: Mini Whole Wheat Bagels
Three Years Ago: Berry Buttermilk Cake


Ham Bone, Greens, and Bean Soup

Ingredients

• 1 Tablespoon olive oil
• 3 large carrots, peeled and sliced
• 2 celery stalks, trimmed and sliced
• 1 large onion, peeled and diced
• 3 garlic cloves, finely chopped
• 8 cups of water (may need more)
• 1 leftover ham bone with some meat still attached
• 1 bay leaf
• 1/2 teaspoon Italian seasoning
• 1 (15 oz) can pinto beans, rinsed and drained
• 1/2 head green cabbage, shredded (about 8 cups)
• 1 (14.5 oz) can diced tomatoes
• 1 bunch kale, stems removed and leaves torn or chopped into bite-sized pieces
• Kosher salt and freshly ground black pepper to taste

Directions

1. Heat oil in a large pot over medium-high heat.  Add the carrots, celery, and onion.  Cook until softened, about 5 minutes.  Add the garlic and cook for a 1 minute longer.
2. Add 8 cups of water and the ham bone with meat still attached.  If needed, add more water to cover the ham bone completely.  Add bay leaf and Italian seasoning.  Bring the mixture to a boil.
3. Add the beans and reduce heat to medium-low.  Simmer for 30 minutes.   Stir in the cabbage and diced tomatoes, simmer for 30 minutes more. Finally add the kale and simmer until the kale is soft but still vibrantly green, about 15 minutes.
4. Remove the ham bone from the soup.  Pick off the meat.  Shred or chop the larger any larger pieces then add all meat pieces back into the soup.  Season with salt and pepper to taste.

Source: Modified from Cook This Now by Melissa Clark as seen on The Kitchn