Spring Pasta!

Spring (1)

Spring is here! Soon enough, regular trip to local farmer’s markets will be a weekly routine.  Try out this recipe in your kitchen, and use it all season long!

What you will need…

Cherry Tomatoes


Green Onions


Olive Oil




Pasta(any shape)

Parmesan Cheese

1. Cook pasta, drain and reserve 1 cup of pasta water.

2. Turn oven to 375.  In a baking dish mix cherry tomatoes, artichokes, green onions and garlic.  Roast for 20 minutes of until the cherry tomatoes begin to burst.

3. Top roasted tomatoes and artichokes with breadcrumbs and Parmesan cheese.  Broil until golden brown.

4.  Let tomatoes and artichokes cool for 5 minutes. Mix with the pasta, parsley and basil.  Use the reserved pasta water to thin out the sauce.



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Chef Aaron brought his son along to help him on TV for his Living with Amy segment in Appleton, Wisconsin.  Check it out!

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BLT & G Wrap




Spread each tortilla on one side with some cream cheese; top with some salsa and shredded lettuce and spread evenly. Place three slices bacon on each tortilla; top with some guacamole and roll up to serve immediately.

This BLT is a roll-up with a twist. Use homemade guacamole or purchase. Easy to take on a picnic or a bag lunch. Serve with chips and a fresh fruit salad.

Serves 4.

Recipe courtesy of Pork be Inspired.

Walnut Crusted Roast with Blue Cheese Mashed Potatoes

4872_00 Walnut-CrustedRoastwithBlueCheeseMashedPotatoes_pwmIngredients:

  1. 1 beef Eye of Round Roast (2 to 3 pounds)
  2. 4 cups prepared mashed potatoes, warmed
  3. 1/2 cup crumbled blue cheese

Walnut Crust:

  1. 1/2 cup finely chopped walnuts
  2. 3 tablespoons finely chopped green onion
  3. 1/2 teaspoon pepper


  1. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef roast.
  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness. (Do not overcook.)
  3. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
  4. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
  5. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes

    Recipe/photo/information courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com

Bacon Pesto Mac & Cheese



1 1/2 pounds bacon, cut crosswise into 1/4-inch strips
1 pound elbow macaroni
8 tablespoons unsalted butter
1/2 cup flour
1 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
3 cups whole milk, or more as needed
1 cup mild Cheddar cheese, shredded
1 cup mozzarella cheese, shredded
8 ounces pesto

Cooking Directions:

In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 15 to 18 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Set aside.

While the bacon is cooking, in a large saucepan or small stockpot, cook the pasta according to package directions. Drain and set aside.

Wipe out the saucepan or small stockpot and return it to medium heat. Add the butter. When the butter is melted, sprinkle in the flour, salt, and pepper and cook, whisking, for 2 minutes. Slowly add the milk, whisking. Continue cooking and whisking until the mixture thickens, about 3 minutes. Reduce the heat to low and stir in the cheeses. Stir in the pasta and pesto. Set aside 1 cup of bacon and stir in the remaining bacon. Add more salt and pepper to taste.

Serve immediately, garnished with the reserved bacon. (If mixture gets too thick as it cools, stir in additional milk.)

Serves 8 to 10

Serving Suggestions:

To vary this mac and cheese, vary the cheeses—try different combinations including provolone, Parmesan, and pecorino. On the side, complement the complex flavors with something simple, for example, steamed broccoli or asparagus spears.

This recipe provided courtesy of porkbeinspired.com.


Chicken and Rice Bake Recipe!

Chicken and RiceAnother delicious Throw Back Thursday Recipe!  Yum!




Throw Back Thursday Recipe!

bac picHere is a great Throw Back Thursday comfort food recipe from a past special at The Machine Shed-Bacon Lovers Mac & Cheese.  You will thanks us later..we promise!

ms-bacon-lovers-mac-and-cheese (2)

Stuffed Shells Recipe!

You will need:

  • Your favorite pasta sauce-we used a meat sauce with lots of veggies!
  • Cooked Pasta Shells
  • Spinach, Cottage Cheese, Parsley, Greek Yogurt, Parmesan Cheese,Salt & Pepper,Bread Crumbs, and Mozzarella Cheese


  • In a food processor combine Spinach, Cottage Cheese, Parsley, Greek Yogurt, Parmesan Cheese,Salt & Pepper and pulse until combined.
  • Layer the sauce at the bottom of a baking dish.
  • Spoon the filling into the pasta shells.
  • Bake covered at 375 degrees until bubbly.
  • Remove cover, add cheese and bread crumbs and broil until lightly browned.
  • Enjoy!


The Award Winning Machine Shed!


The Machine Shed – An Award Winning Restaurant

Through the years, Machine Shed Restaurants have sprung up around
the Midwest and have earned a bushel full of awards. 

1981: Roast Pork Loin Stuffed with Country Sage Dressing
Winner of the Iowa Pork Cook Off

Golden Butter Knife

1982: Tangy Tenderloin
Winner of the Iowa Pork Cook Off

Golden Butter Knife

1983: Roasted Stuffed Iowa Chop
with Warm Apple Raisin Dressing and Apple Whiskey Sauce
Winner of the Iowa Pork Cook Off
& National Pork Recipe Contest

National Pork Restaurant of the Year – National Pork Producers Council

Beef Backer Award – Iowa Beef Industry Council

Golden Egg Award – American Egg Board

Golden Butter Knife – Scott County Dairy Association

Iowa Pork Restaurant of the Year – Iowa Pork Producers

Kansas Pork Restaurant of the Year – Kansas Pork Producers

Minnesota Pork Restaurant of the Year – Minnesota Pork Producers

Best Breakfast in America – Travel Channel’s Food Paradise

Top 50 Multi-Concept Growth Companies – Nation’s Restaurant News

T.O.M. Award – National Turkey Federation

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