There was definitely some deja-vu going on in the kitchen tonight. When I made up the menu this week, I chose recipes based on the ingredients we already had on hand. One of the items in the fridge that I wanted to use was pancetta. Pancetta is not easy to find around here, so I wanted to make sure it actually got used and didn't just sit there until it went bad and had to be thrown out (been there, done that - way too many times). The dish I ended up choosing for the pancetta - Fusilli with Creamy Pancetta-and-Pea Sauce - is similar to the Chicken-Ham Lasagna in that it too has pork and pasta with a cheesey sauce.
Tonight's dinner had a lot more flavor and was prepared in the same way that I said I would prepare the lasagna if I ever made it again. I much preferred the sauce for this pasta dish over the sauce for the lasagna dish - the garlic, onion and cream cheese added a lot of flavor and texture to the sauce. I did used quite a bit more pancetta than the recipe called for, so I'm sure this added quite a bit of flavor. This dish was a cinch to throw together and was good comfort food - I'd definitely make this again (and not the lasagna).
Photo Courtesy of Cooking Light
Oooh, I hope you don't think I am trying to tell you how to run your event. (I can be a bit bossy - it's the elementary school teacher side of my personality.) But when I said keep the theme for a month, I didn't mean to just do the event once a month. I meant post every weekend whatever you get that week, but keep the same recipe category all month. People could enter several recipes over the course of the month. Easier for people to remember, and a bigger collection of recipes around a topic at the end of the month.
ReplyDeleteAnyway, just clarifying. Whatever you decide is great. I will be posting my soup on Thursday.
Alysha, I am making a soup tonight and posting it. I will send you the permalink.
ReplyDeleteI know Kalyn - I commented on it because I truly am torn! We'll just take it a bit at a time.....
ReplyDeleteThanks patti. :)