Monthly Archives: March 2015

Bacon, Leeks and Tomato…It’s Like A BLT On Pasta!

lil chefMy lil chef, Isabella, made this dish extra magical with her cooking talent! 

Ingredients,

5 Leeks

2 tablespoons olive oil

6-8 slices of bacon, one package

3 cloves garlic, crushed or chopped

1 28-ounce can Muir Glen Organic, fire roasted crushed tomatoes

¼ cup parsley

2 packages garlic basil pasta, Trader Joe’s

Parmesan cheese, freshly grated

1 bunch fresh basil, chopped

Salt and pepper

bacon and leeks 2             basil pasta

Oh the smell of bacon…Now let’s get to cookin’!

Trim the tough tops and root ends of the leeks.  Make sure to clean well as leeks often tend to have dirt on the roots.  Thinly slice with a knife or use a food processor for the leeks, basil and parsley.  Save some whole basil leaves for garnish.

In a large skillet heat the olive oil on medium heat.  Coat the bottom of skillet.  Slowly add the bacon and cook until crisp.  Remove bacon from the pan and roughly chop in your food processor (Cuisinart, everything, is my favorite!)  Add the leeks and garlic to the bacon.  Cook for 6 or so minutes.

bacon               muir glen

Add the tomatoes to the pan and mash using the back of a wooden spoon.  Simmer for 10-15 minutes over low heat.  Stir a few times to mix the flavors.

In a large pot, salt the water and bring to a boil.  Cook pasta to al dente.  Drain the pasta well and place back into pot.  Slowly mix the tomato mixture in with the pasta.  Season with salt and pepper, if desired.   Garnish with parmesan cheese and basil.

blt pasta 2

The pasta pictured above, I purchased at Trader Joe’s.  I love both flavors and use them often during the spring and summer months.  The Muir Glen tomatoes can be found at any grocery store or online.  Serve with a fresh green salad, steamed asparagus or any fresh vegetable your family enjoys.

Happy cooking friends and enjoy!

With love and peace in my heart,

G-xx 

Carrot Cake…With A Touch Of Vanilla!

 

bunny pan

Anything and everything vanilla makes life fabulous!

Ingredients

3 large brown eggs, room temperature

1 pound medium carrots, peeled and finely grated, Cuisinart is best

1 cup white sugar

1 cup vanilla bean sugar, The Vanilla Company sugar is my favorite

1/3 buttermilk

1 ½ cups vegetable oil

1-2 teaspoons pure vanilla extract, The Vanilla Company

3 cups golden raisins (optional)

1 cup walnuts or pecans, toasted and finely chopped (optional)

2 teaspoons baking powder

3 cups all-purpose flour

2 pinches or shakes of ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon nutmeg

1 teaspoon salt

batter                       IMG_0700

Now let’s get to baking!

Preheat oven to 350 degrees.

In a medium size bowl, whisk together shredded carrots, eggs, sugar, oil, buttermilk, vanilla extract, raisins and nuts.  If you own a food processor, use this to shred the carrots.

In another medium size bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Combine the flour mixture with the carrot mixture, stir well.  If using a baking pan, I used a cute Wilton bunny pan, coat with butter or spray with Pam.  Bake carrot cake for 30-40 minutes.  If using a muffin tin, fill each ¾ full.  Bake for 23 to 28 minutes.  Insert a cake tester, like a butter knife or bamboo stick, until it comes out clean.

IMG_0791

Frost with Cream Cheese Frosting.  I always let anything I bake cool completely before frosting.  But when no one’s looking, I of course lick every spoon and bowl!  Perks of the job I guess!

Isabella’s classmates really enjoyed the muffins for a snack choice.  I omitted the raisins and nuts for food allergy purposes.  I didn’t frosted the muffins because I wanted the children to enjoy without the added sugar.  They loved them and asked me to make them again.  Getting children to eat shredded carrots, WIN!

Happy baking friends!

Peace and Love,

G-

Silly G!

The Vanilla Company, Home of the Vanilla Queen

Check out the website @ www.vanillaqueen.com

So in love with this company and it’s products.  Like really…I can’t get enough!

Holly’s Special Pizza…Sundried Tomatoes is the secret!

 

special pizza

This is one of my favorite recipes and perfect for the springtime!

Ingredients

1 Boboli pizza

1 jar sundried tomatoes in olive oil, chopped

1 red onion, minced

1 fresh bunch basil, chopped

2-3 chicken breasts, skinless-boneless

2-3 cloves garlic, minced

1-2 bags Spring Mix Lettuce

3-4 tablespoons balsamic vinegar

½ cup pine nuts

½ blue cheese, crumbles

Olive oil

Salt and pepper

red onions                        Processed with VSCOcam with c1 preset

Let’s get to cookin’!

Preheat your grill at least 15 minutes before cooking the chicken.  Drizzle the chicken breasts with olive oil and season with crushed garlic, salt and pepper.  Grill the chicken for 12-15 minutes until it reaches 170 degrees F.  Once done, chop the grilled chicken into bite sizes pieces.

In a large bowl mix the lettuce, sundried tomatoes, onion and basil together, toss well.  The oil from the sundried tomatoes will act as your dressing.   Mix in the pine nuts, blue cheese, balsamic vinegar, salt and pepper.

Preheat your oven to 400 degrees.  Brush the pizza crust with olive oil.  Bake the Boboli pizza for 5-8 minutes.  Watch closely so that you don’t burn the crust.  Our family likes it a little crunchy.  Place the salad mixture on top of the pizza crust.  Slice with a pizza cutter into individual servings.

Get creative and add additional toppings to this recipe.  Diced apples, pears or cucumbers work well here.  Most of these ingredients can be purchased at Trader Joe’s.  Because I love sundried tomatoes like a lot, I usually buy 2 jars.  If your family doesn’t like blue cheese, other cheeses can be used as a substitute like Asiago.  This is a great alternative and has really good flavor.  For an extra smoky taste, toast the pine nuts in a small saucepan over low flame.  To prevent nuts from burning, stir constantly.

This is always a big hit with my girlfriends on those perfect summer nights.  Serve with a nice bottle of Merlot, Chardonnay or a Shirley Temple of course!

Happy Cooking and Enjoy!

Peace and Love,

G-