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Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill...
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Jalapeño Popper Loaded Potatoes

Ingredients:


  • 4 large Baking Potatoes, stabbed a few times with a fork
  • 9oz / 250g Streaky Bacon, cooked & chopped
  • 5.3oz / 150g Cheddar, grated
  • 5.3oz / 150g Cream Cheese
  • 3 fresh Jalapeños, deseeded & finely diced (see notes)
  • 2 tbsp Butter
  • 1/2 tsp Garlic Powder
  • Salt & Black Pepper
  • Olive Oil
  • Sour Cream, to serve
  • Fresh Chives, to serve


Instructions:

  1. Coat potatoes in a drizzle of olive oil and a good pinch of salt and pepper. Place in the oven at 356f/180c for 60-70mins, or until deep golden and fork tender.
  2. Once cool enough to handle, slice off the top (3/4 of the way up) and scoop out most of the centre, leaving a thin wall to keep the potato sturdy.
  3. Combine the filling with cream cheese, garlic powder, butter, a good pinch of salt and pepper (to taste) and most of your cheddar, bacon & jalapeños (save some to top).
  4. Evenly divide the filling among your potato skins, then top with your remaining cheddar, bacon and jalapeños. Place back in the oven at 430f/220c for 15mins or until the cheese turns nice and crispy.
  5. Serve with a dollop of sour cream and a sprinkle of chives.


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