Baked Capellini with Clams and Shrimp
I'm in love with this baked pasta that was perfect for a Friday in Lent. It's seafood without too much hassle!
When Valentine’s Day falls on a week day, we tend to celebrate a little on that day and a lot the following weekend. This year, Dave and I made this delectable cheeseburger and had it with a bottle of Oregon Pinot Noir.
And this weekend, there will be cake. Oh, there will be cake. I’m thinking red velvet but I haven’t decided yet. And, I’m REALLY excited because we’re taking a class at Sur le Table about cooking with bacon.
Unsponsored recommendation: If you haven’t had the chance to take one of those classes, I highly recommend it (especially as a date night). They’re really fun – very interactive and of course you get to eat the food you make. Plus, they serve wine and you get a discount to use in the store that night. Win-win-win-win situation. The last time we went (for “Tuscan Date Night”), one of the teachers had just returned from an internship on an actual farm in Tuscany. Pretty legit.
Anywho, here’s how we made our date-night-caliber cheeseturkeyburgers. You will need:
Start by chopping the onion either in rings or a large dice, and caramelizing them in a small skillet. When they are done, remove from the pan but don’t clean it!
Next, do the exact same thing with the bacon. Cut it in about 1-inch pieces and cook in the pan, and again, leave the good stuff on the bottom of the pan. 🙂
While the bacon is cooking, get started seasoning your ground turkey with the parsley, garlic, salt and pepper. Form into patties and cook in the skillet when the bacon is done and set aside with the onions.
About halfway through the burgers (post flip), add a thick slice of medium or sharp cheddar cheese to the top (done) side of the burger and allow the cheese to melt while you cook the other side. Serve on an onion roll alongside some delicious spicy home fries.