Flake...

I know it I am a flake...I post, post post then nothing absolutely noting out of me for months.  Why, why do I keep doing this to you?!?  Simple...Life gets crazy!  Ever since I added a new little chef to my kitchen last November I get caught up and since we started solid food I am whipping up apples purees, mushing bananas and whirling up the baby bullet with all kinds of concoctions.  But this is no reason to leave you out.  So here we go again, I will do my best to post, but if it is any consolation when I go into hiding I am still cooking and squirreling away recipes to share with you so you are never far from my mind!

So what do I have for you today...how will I entice you to return to reading my blog and following me again...BACON...that's right BACON.  Bacon gets everyone's attention and put us all in a good mood. So now that you may have forgiven my flakiness I have the most amazing, irresistible, delicious, mouth watering, serious Mac & Cheese you have ever eaten in your entire life.  Forget about your favorite Mac & Cheese it is a Mac & Cheese of the past this is the Mac & Cheese of your future. But wait didn't I mention something about Bacon?!?  That is correct, I have added bacon to this Mac & Cheese. There our relationship is now fixed and you will not even remember I ever left the blogging world...Enjoy!

8 oz. elbow macaroni
8 strips of bacon
1/2 cup white onion (chopped)
3 cloves garlic (minced)
1 (12 oz.) can evaporated milk
1 Large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of cayenne
8 oz. freshly grated smoked white cheddar cheese
1/4 cup Parmesan cheese
3 tablespoons white truffle oil

In a medium pan over medium heat cook bacon till crispy
Remove from pan with a slotted spoon onto a paper towel lined dish and blot
Crumble when cooled and set aside
In the same pan add onion and cook for 5 minutes
Add garlic and cook for 1 minute
Remove from heat
Bring a large pot of salted water for the pasta to a boil and cook according to directions
In a separate bowl, whisk together the evaporated milk, egg, salt/pepper and cayenne
Once the pasta is cooked and drained immediately stir in evaporated milk mixture until combined
Take the pasta and add to the onions and garlic and cook over medium heat for 5-8 minutes or until the sauce comes to a simmer
Remove from heat stir in cheeses
Mix well to incorporate
Gently stir in truffle oil and half of the crumbled bacon
Top with remaining bacon serve immediately

Peas and Pasta

Another Favorite Recipe...

1 lb. Pasta (ziti, penne, rigatoni)

6 Slices of Bacon

1 Frozen Bag of Peas (thawed)

1 Medium Onion (minced)

Salt/Pepper

Extra Virgin Olive Oil

Cook pasta according to directions and drain well

In the meantime, cook bacon a large pan until crisp 

Remove bacon from pan onto paper towel lined plate 

Cool and crumble

Drain the pan of bacon grease leaving about half 

Add the onions to the pan of bacon grease 

Cook on medium heat till translucent 

Add the peas and season with salt/pepper 

Cook peas till warmed about 5-8 minutes 

Toss pasta with peas and onions

Drizzle with Extra Virgin Olive Oil 

Top with crumbled bacon  

No Fuss Pasta Sauce

Great Dish...So Flavorful         

1 lb. Pasta (Your Choice)

1/2 Cup Extra Virgin Olive Oil

1/4 Cup Dry Red Wine

1/2 Cup Crushed Tomatoes

2-4 Garlic Cloves (Minced)

2 Tablespoons Parsley

8 Sliced Cooked and Crumbed Bacon

Salt/ Pepper

Grated Parmesan Cheese

Combine olive oil, wine, crushed tomatoes

Mix in garlic, parsley, salt and pepper

Let sauce rest for at least 1 hour in the refrigerator

Bring a large pot of water to a boil for pasta

While water is coming up to a boil take sauce out of refrigerator 

Allow it to come to room temperature

Cook pasta according to directions

Drain pasta

Combine pasta with sauce and toss with bacon

Sprinkle with Parmesan cheese

This is quick weeknight sauce, weekend sauce for guests - however you serve it enjoy even if it is for two!

Corn Chowder

Soup For the Soul...

1 Large Onion (chopped)
2 Cloves Garlic (Chopped)
Vegetable Oil
1/4 Teaspoon Red Pepper Flake
2 Boxes Frozen Corn (10 oz. each)
3 Cups Low Sodium Chicken Broth
1 Cup Half/Half
Salt/Pepper
6-8 Slices Pre-Cooked Bacon (cut into bite size pieces)

Over medium heat coat the bottom of a Dutch Oven (or stock pot) with vegetable oil
Add onions and garlic
Cook till soft about 5-7 minutes
Add red pepper flake and cook, stirring, for 2 minutes
Add corn, cook additional 2 minutes
Season with salt/pepper
Add broth and half/half
Bring to a boil then turn down heat to simmer for 15 minutes
***Allow soup to cool
Transfer half of the soup to blender and puree till smooth
Return pureed soup to pot
Re-season if necessary with salt/pepper
Stir in bacon

***Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing