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Sticking with our “let’s use up some of our basil” and “we love pasta” themes, we chose to make Bacon, Gorgonzola, Avocado and Basil Pasta. Umm… it has BACON. We were sold.

We changed up a couple things. First, we used Feta instead of Gorgonzola. We weren’t really in the mood for Gorgonzola and thought Feta was a good substitute. Second, Vince wanted to throw in some shrimp. He cooked that up in some bacon fat and served them up on the side.

This recipe was good and easy to cook. There was quite a bit of prep work, but it didn’t help that we had to buy a block of Feta and peel the shrimp. There are definitely some ways you can save time on the prep, we just didn’t do that.

Vince said that he would probably skip the shrimp next time. I didn’t have too much of it, but I agree that it really didn’t add anything to the dish. The pasta is pretty flavorful on its own.

The only other thing I would do is add more salt and pepper as we were cooking. I think I just forgot to do that until the end and you could tell. It doesn’t hurt to add it at the end though. I might also think of putting some crushed red pepper in there as well. A little heat would do this dish good!

Umm… and it has BACON. So good. A pound of bacon. Delicious.

Overall, it’s a really good recipe. A good, light, summery dish. I ate the left-overs, which definitely means something. I normally pass and let Vince clean out the fridge. :o)

Side dish: Garlic toast.

Next time: no shrimp; try crushed red pepper; more salt and pepper; less sheepishly goaty feta cheese

Learned cooking tip: Smaller lemons work better in the lemon squeezer. Less messy; like a charm.

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Yumm. This weekend we cooked up some Mushroom and Swiss Sliders with Spicy Fry Sauce and they were delicious!

We used Provolone cheese instead of Swiss because we already had tons of cheese in the fridge (there was a cheese sale!). Plus, after last weeks “gold covered” pine nuts, I figured it wasn’t such a bad thing to save a little cash. But, everything else was done according to the recipe and they came out great.

I think the only thing that I would change is the amount of ketchup that you add to the spicy sauce. It was a little too mayo-ee for me, but Vince liked it the way that it was. However, I do believe that my taste (or need) for ketchup is a little unnatural. So, maybe I’ll just make my own little side dish of sauce for myself next time. :o)

We also think, that with some extra special care, we could have cooked them on the grill with no problem. Pan frying them up on the stove was messy, greasy and our house still smells like burgers. Plus, I could only cook 4 at a time, which took longer than prepping all of the ingredients alone.

And last, but not least, we skipped the toasting of the buns. I think this would have added flavor, so I’m going to give it a go next time.

Side dishes: In the recipe, she talks about having fried onion rings as a side, but we cooked up some baked french fries and grilled corn on the cob. YUM.

Next time: more ketchup for spicy sauce; cook ‘em on the grill; toast the buns

Learned cooking tip: Use your thumb to create an indention in the middle of the hamburger patty. This prevents them from becoming too round (like little footballs) when you cook them up. It really works!!

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P.S. – Evin, using his imagination, ate lots of tadpoles (mushrooms & onions), shark teeth (fries) and pipe fish (fries).