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Pasta with Bacon, Corn and Tomato Recipe

August 24, 2012 by

The kids and I were watching someone on the Food Network make this and we all looked at each other with drool hanging out of our mouths. I knew instantly that this would be a perfect kid friendly recipe to try. The ingredients looked simple enough, there weren’t any difficult steps or tools I needed. I didn’t follow a specific recipe but it had bacon, it had to be good.
recipes with bacon pasta corn tomato

Ingredients

ingredients simple pasta dish
1/4-1/2 lb Slab Bacon (couldn’t find it but found this steak cut bacon instead)
1 cup corn (there was no fresh corn at store so I used frozen roasted corn)
1 cup tomatoes, halved
1/2 small onion, finely chopped
3 tsps chopped garlic
fresh basil (15 leaves)
fresh parley (handful)
pasta shape of choice

Directions

  • Cook pasta according to package directions while cooking everything else. Drain and set aside.
  • Heat large sauté pan on medium heat. Chop bacon to 1/4″ pieces and add to hot pan. Cook till fat is mostly rendered and bacon gets crisp.
  • Do not drain fat, add corn till warmed through.
  • Add garlic and tomatoes and cook until garlic is slightly browned and tomatoes start to soften.
  • Add chopped basil and parsley, salt and pepper to taste then pour everything into pasta pot and stir. Turn on heat to pasta pot if needed to heat pasta through again.
  • Add broth if you desire a saucier dish. 1/4 cup at a time.
steak cut bacon
bacon corn tomato
corn tomato bacon basil

pasta with bacon corn tomato
There was very little of this left over, in fact Rob was hungry the next day because leftovers were barely enough to give him an entire lunch. We think Shae and Sabreena had seconds.

Pancetta would be a good subtitute as well as fresh corn, canned chopped tomatoes and oregano instead of basil.

Let me know what you think of this simple but delicious meal.




Black Bean and Chicken Soup #Recipe

November 18, 2011 by

I’m not a very good recipe writer mainly because I’m far from a professional chef; i don’t usually follow recipes, I cook what I like, sometimes whether or not the kids are going to like it or not. The other night using some of McCormick’s super spices and utilizing their dinner swap ideas I made this delicious Black Bean and Chicken soup. Tacos and a Black Bean Chicken Tortilla Stack are staples in our house but I wanted something different. This meal started out as just Black Bean soup but everytime I make soup Rob says how unfulfilling it is and he’s hungry within the hour. I added the chicken to this to make it heartier and I’m glad I did, it really kicked it up to something I would make again and again; regardless of anyone else’s tastebuds.

I mentioned I’m not a recipe writer so I’m going to write this in the order that I made the dinner.

In a large pot with about 1-2 inches of water and LOTS of pepper and ½ tsp onion powder, lightly poach 2 thawed chicken breasts. When I say lightly I mean turn the burner to low and let the chicken gently cook. I actually cooked them till they looked done on the outside but I knew they weren’t 100% done on the inside, that’s ok.

In the same pot (dump scummy chicken water) add

1 second Drizzle of Canola oil
1 diced large onion
2 diced celery stalks(I didn’t have any but wish I did)
1tsp pepper
½ tsp salt
Cook till softened then add
2 cans drained, rinsed black beans
1 ½ tsp McCormick cumin
¼ tsp McCormick cayenne or chili powder
1 tsp McCormick garlic powder
½ tsp Adobo seasoning
1 packet Sazon seasoning (orange box)
1 tsp McCormick dried oregano (crush in fingertips)
2 boxes of low sodium chicken stock

Gently simmer for 1 hour (tiny bubbles). While the base of your soup is simmering shred your chicken using 2 forks. I ended up using my hands towards the end, it’s easier that way.

Add 1 can of lightly drained diced tomatoes. I don’t usually get them flavored as I want to flavor my own food. Wait a couple minutes for everything to warm through and taste your soup. Now is the time to adjust your seasoning, I tend to add more cumin but I really love the smokiness. I also added a couple pinches of salt. Since you will be adding the chicken I make sure the soup is WELL seasoned; you can always add some water if it simmers down too much.

At this point the soup is ready. About 5-10 minutes before serving I drop in all of the chicken and turn up the heat to Medium-Low. This ensures the chicken is fully cooked and keeps everything piping hot. Serve with a sprinkle of cheddar cheese, dollop of sour cream and chopped green onions. Cilantro would go perfect with this but it gives me heartburn so I skip it. I served this with cornbread on the side. Warm, inviting and super easy once you get through all my yapping.







I Disclose




Potatoes with Sausage and Ricotta #Recipe with Fabio

September 19, 2011 by

(Photo via Newscom)There’s a reason he won Fan Favorite on Season 5 of Top Chef. Chef Fabio Viviani has a warm and welcoming presence that shines through his adorable smile and exuberant personality. Of course his cooking talent is what got him through to the final four on Bravo TV’s competition series.
Years of cooking experience and testing and tasting products makes him a bit of an authority on ingredients and tools to use in the kitchen. Bertolli Olive Oil is one brand that he endorses. I’m happy to say I’m a Bertolli user too even though I’m far from the talented chef that he is. I was given the opportunity to review Fabio’s iPad app Let’s Cook. This app offers over 100 handpicked recipes from Fabio himself, step by step instructions in 16 cooking demos, video tips and tricks to make the everyday cook, like me, a bit more confident and successful in the kitchen and much more.

Let's Cook home page

recipes

I used the app, the provided Bertollii Extra Virgin Olive Oil and recipes cards to create a new but really delicious meal for my family last week. While I didn’t follow the recipe 100% I used it as a guide, incorporating ingredients we had on hand, methods I preferred and adjustments to measurements.

Sausage and Ricotta Stuffed PotatoesRoasted Baby Potatoes with Sausage and Ricotta

  • 16 baby Yukon potatoes (recipe called for reds)
  • ½ cup of Bertolli Classico Olive Oil (recipe called for 1 cup)
  • 2 TBLS fresh chopped rosemary (recipe called for 1 cup)
  • 2TBLS fresh chopped thyme (recipe called for 1 cup sage)
  • 8 oz ground cooked sausage
  • 8 oz ricotta cheese
  • 4 oz Parmesan cheese

Preheat oven 450 degrees
Boil potatoes till just tender, remove from water let slightly cool. Halve then scoop out some potato insides to create cup. In a bowl combine sausage, ricotta cheese, parmesan cheese and salt and pepper if needed. In another bowl add oil and herbs and gently coat potato cups then place on baking sheet.

Fill each potato with sausage and cheese mixture and bake for 8-12 minutes till bubbly and brown.
We enjoyed with fresh steamed broccoli and spinach salad. The meal was really really tasty, everyone ate without a peep and all but Shae had seconds. Next time I will make more so there are leftovers for lunch the next day.

baby potatoes with sausage and ricotta

According to the recipe card this meal makes 8 servings, Prep Time is 15 minutes and Cook Time is 15 minutes. Not in my world. This got made in over 1 ½ hours. Potatoes were boiled then set aside. Sausage was cooked then aside. Herbs were picked and chopped then set aside. This is the way I usually have to cook especially with kids and dog running around and others things going on. This WILL be made again and adjusted to try something new. Maybe bigger potatoes, maybe some cooked spinach, maybe cannellini beans. I see lots of possibilities and I think that’s the way people are supposed to cook. There was a big difference in the Bertolli provided recipe cards and the recipe listed on the app.

Let’s Cook is a really entertaining and informative app especially if you learn better by watching than by reading. Fabio Viviani is fun to watch and yeah not to bad to look at either. Oh and it’s only $.99, can’t beat that! I wish he had a video for pizza dough. Better yet I’d love a visit from him to teach me how to properly make homemade dough, sauté scallops and cook fish.

Bertolli wants a LookWhatMomFound… and Dad too! reader to improve their own cooking skills and win a bottle of Bertolli Extra Vergin Olive Oil. Let me know what meal or technique you’d like to learn from Fabio.

EXTRA ENTRIES:
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Your entries must follow the rules or they won’t be eligible for prizes. This contest ends 11:59 pm, Monday, October 10, 2011. The winners will be emailed and will have 24 hours to claim their prize. This contest is open to Continental US residents only. For complete rules please read our contest rules page.

 

I Disclose




Turkey and Rice Stuffed Cubanelles

September 17, 2011 by

My favorite type of food is Mexican. If I could eat burritos, beans and tacos every night I’d be a happier woman. This summer our garden was literally overflowing with peppers and tomatoes so I had to modify lots of our existing everyday recipes to accomodate the abundance of produce that was growing. I usually make stuffed bell peppers with an Italian influence but the cubanelles felt more ethic to me. The flavor of them cooked was much better than raw so I knew I had to get them in the oven. Hope you like!!!

Ingredients
1 lb of ground turkey (or beef, chicken or pork)
1 tsp cumin
Salt and pepper
½ cup salsa + ½ cup salsa
½ tsp Adobo seasoning (can substitute with garlic & onion powder)
3 cups cooked rice
Tbls chopped fresh oregano
½ cup shredded cheese of choice
4-6 cubanelle peppers

fresh from the garden

Directions
Preheat oven to 375 degrees

cooked and fluffed

In large skillet cook turkey with cumin, adobo, oregano and pepper until just done. Add ½ cup of salsa to cooked meat, mix thoroughly.

Mix cooked rice and meat mixture together and season with salt and pepper to taste. Split peppers down one side and remove seeds and ribs. Stuff peppers full with rice mixture, close with toothpick if necessary. Bake at 375 for 12-16 minutes, till warmed through. Top with tbls of salsa and sprinkle of preferred cheese.

ready to bake

Serve with seasoned black beans and a salad for a complete tasty meal.





I Disclose




Crock Pot and Slow Cooker Desserts

September 7, 2011 by

Winter is going to be here very soon. In my house that’s the time to break out the crock pot for some savory stews and roasts. What I’ve never done is use my crockpot for desserts. Here are a couple recipes that look amazing and super easy for anyone to try.

Crock Pot Deserts

Crockpot Applesauce
Ingredients

10 apples, peeled and roughly chopped
1/4 cup water
1/8 cup sugar
½ tsp cinnamon
Pinch of nutmeg
Pinch of salt

Directions
Add all ingredients to crockpot, cover & cook on HIGH for 5 hours. Turn off crockpot, uncover & mash with potato masher until desired texture. If you prefer smoother applesauce transfer to food processor or blender. Ready to eat warm with ice cream or whipped cream or chilled for a sweet snack.

Crockpot Blueberry Cobbler
Ingredients
1/2 cup all-purpose flour
3/4 cup sugar, divided
1/2 tsp baking powder
1 pinch salt
1/4 tsp cinnamon
1/8 tsp nutmeg
1 egg, lightly beaten
½ tsp vanilla extract
1 TBLS milk
1 TBLS vegetable or canola oil
2 cups fresh blueberries
1/4 cup water
Cooking spray for coating crock pot

Directions
In a large bowl, combine flour, 6 tbls sugar, baking powder, salt, cinnamon, & nutmeg. In a separate bowl, mix egg, vanilla, milk and oil. Blend the egg mixture into the dry ingredients until just moistened. Coat the crockpot with cooking spray and evenly spread the batter on the bottom.

In medium saucepan, combine blueberrries, water & remaining sugar, bring to a boil and remove from heat, let set for 5 minutes. Pour blueberry mixture on top of batter & cook on HIGH for 2 hours. At the end of 2 hours, turn off crockpot, uncover and let cobbler set for 30 minutes before serving. Serve with fresh whipped cream or ice cream.

Crockpot Decadent Chocolate Pudding Cake
Ingredients
1 box chocolate devil’s food cake mix
1 box instant chocolate fudge pudding mix
2 cups sour cream (do not use fat free)
4 eggs
1 cup water, room temperature
1 cup canola oil
16oz semi-sweet chocolate chips

Directions
In mixing bowl, combine dry cake mix, dry pudding mix, sour cream, eggs, water and oil; beat until mixture is smooth and thick. Stir in chocolate chips.

Coat crock pot with cooking spray; pour batter into bottom of bowl. Cover and cook on LOW 5 to 6 hours, center should be just set. A toothpick inserted near center should come out with moist crumbs when done. Serve warm with whipped cream or ice cream of choice.

 




Sausage and Pepperoni Soup-Recipe

January 11, 2011 by

I love soup in the winter but the kids don’t like lots of stuff mixed together and Rob isn’t a big fan and doesn’t think soup is very filling. I came up with this using the same base as most of my other soup recipes so it came together quite easily. I used ingredients the kids usually love and I think it was a successful dinner. Try it, change it, let me know what you think.

Sausage and Pepperoni Soup
2 Italian Sausage links with casings removed
3 oz sliced pepperoni, quartered
2 carrots, peeled and diced
1 celery stalk diced
½ tsp oregano
¼ tsp thyme
2 boxes low sodium chicken stock
1 tsp garlic powder or 2-3 cloves finely chopped
1 tsp onion powder or ½ medium onion chopped
2 cups ditalini or other preferred shape
8oz whole leaf spinach, fresh for thawed from frozen
Salt & pepper to taste

In a large stock pot brown Italian sausage and break up into crumbles. Pull out and set aside on plate. In same pot, crisp pepperoni, about 1 minute. Pull out pepperoni while reserving fat in pot. Add carrots and celery to pot with pepperoni grease and sauté for 5 minutes. Add pepper, oregano & thyme, stir till fragrant add stock. Bring to simmer then add pasta. Cook till al dente then add spinach. Stir in sausage and pepperoni. Serve with crusty bread to soak up broth.




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