Night Crawlers con Funghi

When I was a little girl, I loved to play in the dirt. I loved the smell of dirt, and much to the horror of my parents, I even liked the taste of dirt as I frequently sucked on rocks to get them clean. I know...pretty strange kid huh? My parents are probably surprised that I didn't die of trench mouth. 
One summer at my Grandma's house, my brother, sister and I got the hose and flooded her flowerbed and got nice and muddy making mud pies. We made dozens of pies loaded with sticks and grassy weeds popping from the gooey masses. We added a sprinkle of dirt on some and dried leaves on others. We uncovered earthworms and added them in the pies. Occasionally a worm or two were sacrificed as they tried to wiggle free from the mud pie. I remember feeling happy as we worked with a surprising amount of cooperation. We rarely did anything together that didn't involve arguing or eventual tears. Apparently, making a mess together builds teamwork. We eagerly lined up our mud pie masterpieces on sunlit patches of grass to dry. We were so proud of ourselves as we looked at the fruits of our labor... "Let's show Grandma!"
We didn't go far to find her because Grandma found us. Our excitement faded quick. The shock and horror on her face obvious as she looked at the mess we made of her flowerbeds...No more mud pies! 

Obviously we got in trouble, but we sure had fun doing it. It was worth the trouble. I still like playing in the dirt when I go out to garden and thankfully I gave up sucking rocks. Inspiration for this dish came from making mud pies and playing with worms. Nightcrawlers con Funghi is a fun Halloween dish that's hearty and packed with savory flavor from the sauteed pancetta, onions, garlic, and mushrooms tossed with rosy-hued Udon noodles and toasted garlic breadcrumbs...It is so delicious! (I'm eating leftovers as I write this!) 
Imagine the fun you can have plating this dish at your next Halloween party. Serve it in large flower pots with shovel serving spoons or serve individual plates on a garden trowels spilling over onto dirt breadcrumbs, like I did below. Serve it warm or room temperature. Either way, it is simply delicious! Happy Halloween!

Night Crawlers con Funghi (Noodles with Mushrooms and Pancetta)

Serves 4

1 small onion, sliced
5 oz. Pancetta, diced
4 cloves garlic, thinly sliced
2-3 cups baby Bella mushrooms, halved
1 T olive oil
1 T butter
1 t fresh thyme leaves
salt and pepper (to taste)

2 packages Udon Noodles
1/4 t each orange and purple gel food coloring

1 cup Panko Bread Crumbs
1 T butter
1 t garlic powder

Breadcrumbs
Melt 1T butter in a small skillet over medium high heat. Add panko bread crumbs and garlic powder and toast breadcrumbs until they are a dark brown, stirring frequently to ensure they don't burn. Set aside.
Mushroom/Pancetta Mixture
Add butter and olive oil to large skillet over medium high heat. Add onions, mushrooms and pancetta and saute for about 10 minutes. Add garlic and thyme leaves and continue to saute until pancetta and onions are browned, and mushrooms are cooked to desired tenderness. About 10-15 minutes more. Add  salt and pepper to taste. Turn off heat and set aside.
Udon Noodles
In a small bowl add 3-4 cups water and add approximately 1/4 t. each of orange and purple gel food coloring and whisk until dissolved and the water is an orange-brown color. Transfer water into a saucepan and add Udon noodles. Let noodles sit for about 10-15 minutes to color the noodles. Once desired color is achieved, cook the noodles according to package directions and drain. Add noodles to skillet with mushrooms and pancetta and stir fry until noodles are coated. Top with additional thyme leaves and breadcrumbs and Enjoy!

Other Halloween Main Dishes to try:
Love at First Bite Linguini                           Midnight Sushi                             Fiendish Fingers

Pancetta and Onion Tartlets

Here is a belated Valentine's Day appetizer that is super delicious and easy to make. I've been so busy with activities at school that I've spent very little time in the kitchen. But, I did manage to make these little beauties, the afternoon of Valentine's Day. My husband and I didn't have plans to go out to dinner, we rarely go out on Valentine's day and since we had the kids, we stayed home together. That was fine by me, because I was able to play around with what I had on hand and came up with these savory tartlets. Using frozen pie crust made these come together in a snap. Enjoy!

Pancetta and Onion Tartlets

Makes 6

1 small 5oz. container of Pancetta
1/2 cup yellow onion, diced
1 cup red bell pepper, diced
1 garlic clove, minced
1 t fresh thyme leaves
pepper (to taste)
3 T olive oil infused with 1 clove garlic minced
Parmesan cheese, freshly grated
1 prepared pie crust, thawed

Preheat oven to 450 degrees.
In a large skillet add pancetta and brown over medium heat and remove from pan and set aside. Add onions and red peppers to the pan and saute until they are caramelized about 15-20 minutes. Add garlic, thyme, and cooked pancetta and heat for an additional 2 minutes. Set aside mixture while you prepare the tartlet crusts.
Roll out pie crust and using a rolling pin roll out to about 1/8" thickness. Using two sizes of heart-shaped cookie cutters, cut out 12 of the larger hearts. The use the smaller cookie cutter to cut 6 smaller hearts out of the center of 6 hearts to create the top frame of tartlet. See picture below.

Transfer 6 of the large pie crust hearts to a parchment lined cookie sheet. Place the top pie crust heart over the first heart.Using a pastry brush coat lightly with garlic infused olive oil.

Spoon about a tablespoon of pancetta and onion mixture into each heart tartlets. Grate Parmesan cheese over the top and bake for 15-20 minutes. Let cool slightly, and sprinkle with more cheese and fresh thyme before serving.

Other recipes to try:
Zucchini Bruschetta
Sriracha Deviled Eggs
Crab and Mango Won Ton Cups