Bacon Truffle Mac N’ Cheese

I had ya at Bacon didn’t I? Don’t worry it happens to me ALL the time! But I know you were also interested in the Mac N’ Cheese part too. I mean come on, everyone loves some good ol’ mac…ooey gooey cheesy goodness tossed with some bacon…Mmmmm.

Mmm Bacon!

“A Heap of Love”

Fresh Herbs

Heart O’ Bacon

Preparation

Boom!

Here’s what you gotta BUY:

• 1 lb shells
• 8 tbsp (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 4 cups milk 
• 12 oz Gruyere cheese, grated (4 cups)
• 8 oz smoked Gouda, grated (2 cups)
• 1 tsp Kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp thyme
• 1/4 tsp basil
• 1/2 lb cooked BACON, chopped
• 1 red pepper, diced 
• 2 cups spinach
• 1 cup Panko bread crumbs
• Truffle oil to drizzle

Here’s what you gotta DO:

1. Preheat the oven to 375 degrees F. Cook pasta according to package directions but cut the cook time down by 3 minutes; it will finish cooking in the oven; drain pasta well and return it to the hot pot.
2. Meanwhile, melt the butter in a medium saucepan set over medium heat. Whisk in the flour and cook for 1 1/2 minutes, whisking constantly. Slowly whisk the milk into the butter-flour mixture (called a roux) until no lumps remain.
3. In a sauté pan, sauté the diced peppers and spinach.
4. Heat the milk, stirring frequently, until it thickens enough to coat the back of a spoon and starts to bubble in the center of the saucepan (this should take about 5-7 minutes). Once it bubbles, let it cook, stirring the bottom of the pan to prevent burning, for 2 minutes. Off the heat, add in a handful of cheese, stirring it into the milk with a rubber spatula until it is completely melted; repeat with the remaining cheese. Stir in the salt, pepper, thyme and basil.
5. Add the Bacon, diced peppers and spinach into the cheese sauce then pour the entire mixture over the hot pasta in the pot. Mix everything together well, making sure the pasta is well-coated with the sauce. Transfer to the baking dish(es) of your choice and place it/them to a baking sheet to avoid spillage on the bottom of the oven. Sprinkle the bread crumbs evenly over the top of the mac n’ cheese. Bake for about 30 minutes (depending on the size of baking dish), or until the Panko crumbs are golden brown and the mac n’ cheese is bubbly.
6. Drizzle with truffle oil and allow to cool for 10 minutes before serving.
7. MAC DOWN ON YOUR MAC!

Ribs in Ma Belly

First off lets just start off saying go Niners! I started my Sunday off with the Niner’s game at an Irish pub with my brother and roommate Lauren. It was a great game, and well now we’re going to the Super Bowl! WOOP WOOP! If that wasn’t great enough, I ended my day in great company, with Kahlua Ribs and Coronas. Lets just say it was a good Sunday!
GET THE RECIPE HERE

Racks on Racks on Racks

San Diego Restaurant Week

Spent the evening at Pamplemoose with my lovely girlfriends

I’m sure most of you have heard about San Diego Restaurant Week, but the question is…do you partake? Please do yourself a favor and check out AT LEAST one place for this amazing week! I can personally guarantee you will not regret it…actually, it will be the complete opposite. You’ll be overcome with love for me, so just thank me in advance my friends.

You’re Welcome 🙂

CLICK HERE FOR SOME RESTAURANT LOVE

The Last Supper

Last Suppers series by James Reynolds

What would you eat if you knew it was going to be your last meal?

I came across this article from “The Museum of ridiculously Interesting Things,” and was immediately intrigued! Artist James Reynolds, photographed a series titled “Last Suppers,”  basically being the last meals of death row convicts. I’ve never thought so hard trying to figure out what I would want my last meal to be. But I came up with a California Burrito, some applewood smoked bacon and a smoothie. So, I’ll ask you again…what would you eat if you knew it was going to be your last meal?

Pork Medallions with Mustard Sage Sauce, Rosemary Crushed Red Potatoes and Roasted Veggies

I had my first catering job last month and lets be honest…it went really really well! Being my first time and all, it obviously got a little hectic plating and serving 20 people appetizers, soup, salad and a main course. But the food turned out absolutely delicious! The pork, potatoes and veggies went so well together, and don’t even get me started about how perfectly the creamy mustard sage sauce complimented EVERY. SINGLE. PIECE. on that plate.

INGREDIENTS:

• 2 pork tenderloins, about 1/4 pound each
• 2 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 teaspoons sage
• 1 cup heavy cream
• 1 1/2 tablespoons dijon mustard
• 1 tablespoon extra virgin olive oil
• 3 tablespoons chicken stock
• Fresh sage for garnish

DIRECTIONS:

1. Cut the tenderloins crosswise into slices about 1/2 inch thick. Please the slices in a single layer on a sheet of plastic wrap. In a small bowl, combine the salt, pepper and 1 teaspoon of the dried sage and stir with a fork or whisk. Sprinkle both sides evenly with the mixture. Let stand at room temperature for up to 1 hour or in the fridge for 4 hours.
2. Meanwhile, in a sauce pan, combine the cream, mustard and remaining 1/2 teaspoon of dried sage. Place over medium high heat, bring to a boil, and stir until the cream is reduced 1/2 cup (about 4 or 5 minutes). Set aside. The sauce can be made up to an hour in advance.
3. In a large frying pan over high heat, warm the olive oil. Working in batches (if necessary), add the pork slices and cook until golden brown, about 2 minutes. Reduce the heat and cook for 2/3 minutes longer. Turn and continue to cook until the slices are golden on the second side and nearly opaque throughout, about 4 minutes more.
4. Transfer to a warmed platter and tent with alu minum foil. Raise the heat to high and stir in the chicken stock, scrapping up browned bits clinging to the bottom of the pan. Reduce the heat to medium, stir in the cream mixture and continue to stir until the sauce is reduced to about 1/3 cup, 2-3 minutes. Pour the sauce over the pork, garnish with the sage sprigs and serve.

FOR THE POTATOES:

1. Slice 10 red potatoes, place into a pot of water, and boil for 25 minutes. Drain and place back in pot, combine with a half stick of butter, 2 garlic cloves; minced, 2 fresh rosemary sprigs, and a dash of salt and pepper. Crush with the back of a wooden spoon, enjoy!

FOR THE VEGGIES:

1. Preheat oven to 350 degrees. Drizzle veggies of your choice with olive oil and roast on the top shelf for 15-20 minutes until slightly browned.

Lie: “A Watched Pot Never Boils”

Okay let’s be real here. A watched pot will indeed still boil even when being watched like a hawk, however, it just seems that way while waiting impatiently. Usually I leave the pot, and come back to a boiling over mess. I saw this amazing cooking tip and knew I had to try it immediately! The result: a complete success!! So next time your boiling something place a wooden spoon over the top and WHAM! No mess!

 

Panko-Coated Chicken Schnitzel

Being the great daughter I am, I took my Dad to the Stone Brewery for Fathers Day. Being the great foodie I am, I had to recreate the mouth watering Chicken Schnitzel I had for my entree. Here’s how it went down…

INGREDIENTS:

• 1 cup flour
• 3 eggs, beaten
• 2 cups panko
• 4 skinless, boneless chicken breast halves, pounded 1/4-inch-thick
• Salt and freshly ground pepper
• 1/4 cup vegetable oil
• 6 tablespoons butter
• 1 tablespoon heavy whipping cream
• 2 tablespoons lemon juice
• 1 tablespoon chopped parsley
• 1 red bell pepper, sliced
• 1 cup frozen corn

DIRECTIONS:

1. Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko.
2. In each of 2 large skillets, heat 1/4 cup of vegetable oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
3. Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the lemon juice, heavy whipping cream and parsley; add corn and pepper and saute till warm. spoon over the chicken and serve.
4. Eat as is, or whip up some mashed potatoes to serve with it!

Goat Cheese Pesto Turkey Rolls

Ahhh, the cheese of the goat. With its distinct tangy flavor, its one of the best cheeses in the world. Its even better for you than cow’s milk cheeses, with less fat, calories and cholesterol, and more calcium.  One of the great things about goat cheese is it is literally good with everything!!

Heres what you need…

INGREDIENTS:

• 1 (8 oz) Pillsbury regular crescent dinner rolls
• 4 turkey slices (about 1/4 lbs)
• 2 tablespoons Pesto
• 3 tablespoons Goat Cheese

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Unroll crescent dough onto a cookie sheet. Disperse ingredients evenly onto each crescent roll.
   
   
3. Roll up and bake for 10 minutes or until golden brown.
   
   
4. Now enjoy!!

Filet Mignon Bruschetta

Add Filet Mignon to anything and it will be delicious. It’s kind of like bacon in that sense. And since tomato season ranges from June to September why not take advantage and make some Bruschetta! Something about the tangy tomatoes, flavorful garlic and tender juicy filets all together is so mouthwatering! Oh, and I forgot to mention its ridiculously easy!

Ingredients:

• 6 or 7 ripe  tomatoes, diced
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper to taste
• 1 baguette French bread
• 1/4 cup olive oil
• 1 filet

Directions:

1. Preheat the oven to 450 °F. Place filet with olive oil in a baking dish and cook for 5 minutes. Turn it over then cook for another 3 minutes.
2. Now, dice up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
3. Slice the baguette on a diagonal about 1/2 inch thick slices. Place on a cooking sheet, drizzle with olive oil. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
4. Slice filet in thin slices, place on toasted bread, and top with tomato mixture. Sprinkle a little parmesan and garnish with basil.

19 Food Tips That You Need To Know

I know you’re all wondering how do I cut that cake perfectly or why the hell does my water always boil over…well it’s your lucky day my friend!!

CLICK HERE for all of your kitchen curiosities to go away 🙂