{NEW POST} on AmyBites: Bacon Mushroom Cavatappi

{NEW POST} on AmyBites: Bacon Mushroom Cavatappi

For #dinner tonight, I whipped up this quick creamy pasta with mushrooms, spinach, peas, and bacon. Knocked our socks off! Recipe soon. #food

For #dinner tonight, I whipped up this quick creamy pasta with mushrooms, spinach, peas, and bacon. Knocked our socks off! Recipe soon. #food

{NEW POST} on amyBITES: For a super-fast dinner, try this Spiced Pork Tenderloin with Sautéed Apples

{NEW POST} on amyBITES: For a super-fast dinner, try this Spiced Pork Tenderloin with Sautéed Apples

gastronomyandlifesotherpleasures: Roasted red pepper, bacon and shallot tart How delicious does this look? I made this tart as one of my contributions to my bff’s baby shower a few weekends ago, and it was amazing!  I found the recipe on the lovely Sweet Sugar Bean blog, and adapted it slightly.  The original recipe features whole asparagus spears as one of the toppings, but I replaced them with jarred roasted red peppers and added sauteed shallots for a kick of flavour (click on the photo for a link to the recipe).  The base of the tart is puff pastry, which I had not yet worked with in any of my kitchen adventures, so it was a fun challenge for me.  It made the tart light and airy, which was perfect for the way that I served it: I sliced it up into bite-sized pieces, each with an inidividual toothpick for easy munching!

gastronomyandlifesotherpleasures:

Roasted red pepper, bacon and shallot tart

How delicious does this look? I made this tart as one of my contributions to my bff’s baby shower a few weekends ago, and it was amazing!  I found the recipe on the lovely Sweet Sugar Bean blog, and adapted it slightly.  The original recipe features whole asparagus spears as one of the toppings, but I replaced them with jarred roasted red peppers and added sauteed shallots for a kick of flavour (click on the photo for a link to the recipe). 

The base of the tart is puff pastry, which I had not yet worked with in any of my kitchen adventures, so it was a fun challenge for me.  It made the tart light and airy, which was perfect for the way that I served it: I sliced it up into bite-sized pieces, each with an inidividual toothpick for easy munching!