Sunday dinner: pasta with peppers and bacon

2 oz. any pasta

3 strips of bacon

1 orange or red Anaheim pepper, chopped

4 green onions, chopped

1 tbsp. garlic, minced

1 tbsp. vegetable oil

1 tsp. red pepper flakes

Fry up the bacon in a skillet first, then set it aside on a paper towel to drain the grease. Next boil the pasta and fry up the pepper and garlic in the same skillet that fried the bacon (however, switch out the bacon fat for vegetable oil). When the peppers are soft, chop the cooked bacon and green onions and add them to the skillet. Add the pasta and red pepper last and let things simmer a bit longer. I added some parsley at the end, but that’s just because I have a ton of it that needs to be eaten.

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Tuesday snack: bacon-wrapped jalapenos

4 jalapenos

4 strips of bacon, cut in half

4 ounces of mozzarella or pepper jack cheese, grated

Preheat your broiler to 350 degrees. Stem, halve and seed the peppers, then load them with the cheese and wrap a half-length of bacon around each. Bake them in a pan on the top rack for 15 to 20 minutes, or until the bacon is crisp.  You’ll want to let them cool on a paper towel to soak up any grease.

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Wednesday dinner: shrimp and spaghetti alfredo

2 ounces of spaghetti

1 tbsp. butter

10-15 large shrimp

1/2 medium onion

1 clove of garlic, minced

1/4 c. half and half or full-fat milk

1 tbsp. grated parmesan cheese

1 tbsp. mozzarella cheese

A small handful of fresh chopped parsley

While the spaghetti is boiling sauté the garlic, onion and shrimp together in the butter, then add the milk. When the milk is hot (but don’t boil it), add in the cheese a little at a time until it’s all melted. Add the parsley, toss in the spaghetti and mix everything around until the pasta is coated.

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Thursday happy hour: strawberry daiquiri

1 1/2 cups ice

2 tablespoons white sugar

1 ounce frozen strawberries

2 teaspoons lime juice

2 tablespoons lemon juice

1 shot of rum

Combine ingredients and blend until smooth. Garnish with a strawberry.