Tag Archives: bacon

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 

Mini Muffin Quiches…Bacon, Spinach and Ham!

 

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I had such a blast cooking this recipe with my sister.  We served these delicious small bites for our Christmas morning brunch. 

A perfect party appetizer or classroom snack.  This is a great kitchen activity for the children and helps with eye and hand coordination. 

Ingredients

2 eggs, brown organic taste best here

½ cup whole milk

1 cup grated cheese; Cheddar, Colby Jack or any cheese you wish

2 boxes refrigerated pie crust dough, Pillsbury, or homemade tart shells (frozen is ok)

1 cup diced: ham, bacon, spinach, onion, mushrooms or any fresh garden vegetable

salt and pepper to taste

dried garden herbs: rosemary or French thyme

The dried garden herbs add a nice elegant flavor. A wonderful appetizer to serve if entertaining a crowd.

Recipe tip:  if possible, try not to use the processed shredded cheese.  It doesn’t bake as well and lacks the flavor.   Offer choice and get creative when choosing the quiche toppings.

IMG_9340Now let’s get to cookin’!

Preheat oven to 350 degrees, making sure the oven rack is centered.

In a large bowl, combine the eggs with the milk.  Beat together until fluffy.  Slowly add the shredded cheese.  Add the cooked vegetables and mix well.  Season with dried garden herbs, salt and pepper.

On a piece of parchment paper, roll the dough out into a flat circle.  Using a cup face down, press firmly to create circle cutouts.  Gently press the cutouts into the muffin pan.  Evenly spoon the quiche mixture into the mini pie shells.  Bake for 20 minutes, until lightly browned and puffed in the middle.

IMG_9354             IMG_9357

Happy cooking friends and enjoy the party!

Yours truly with Love and Peace in my Heart,

G-xx