Bacon Mango Rice

The perfect side dish for almost anything is RICE in my opinion!! My 14 month old son would also strongly agree… It’s simply one of our favourite things to eat!

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Ingredients: (serves 4)

  • 1 1/4c dry jasmine rice
  • 2 1/2c water
  • 6 strips of bacon, diced
  • 1 mango, peeled and diced
  • 3 cloves garlic, minced
  • 1/2 white onion, diced
  • 4 TBSP butter
  • small handful of chives, chopped

Directions:

  1. Cook your rice according to package directions.
  2. In a large skillet over medium heat, add in your 6 slices of bacon. Cook until almost crisp (or however you like to eat your bacon.) Drain ALL of the bacon fat that you can out of the pan. Add in your onion, and cook until soft (a couple minutes.) Add in your garlic and your mangoes, cook while stirring for a minute or two.
  3. Once all your veg and fruit are done cooking, add 4 tbsp butter to your pan and then add in your cooked rice. Toss everything together and then let the rice sit for a couple minutes to crisp up a bit. Stir, and continue crisping up your rice.
  4. Add in your chives and toss everything together again. Serve along side some nice juicy tender Chipotle Mango BBQ’D Pork Tenderloin and carrots!

Bacon Penne Carbonara with peas and Leeks

For the love of BACON. Lazy nights equal lazy suppers. Although this dish only takes moments to prepare, it definately does NOT lack in flavour! Pasta, garlic, leeks, fresh peas, bacon and cheese. Need I say more?

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Ingredients: (serves 4)

  • 3c dried penne pasta
  • 1 lb bacon
  • 1 leek, quartered and sliced and rinsed
  • 4 cloves garlic, thinly sliced
  • 1.5c fresh peas
  • 2 egg yolks, lightly beaten
  • parmigianno reggiano
  • parsley, rough chopped
  • salt and pepper, to taste

bacon penne carbonara

Directions:

  1. Bring a large pot of water to a boil. Once boiling, salt the water. Add your penne, and cook until el dente.
  2. In a large skillet over medium high heat, add your bacon. Cook bacon to your liking, drain as much fat as you can.
  3. Once the bacon is almost done cooking, add in your leeks, peas and garlic. Cook until leeks are softened and peas are bright green. (Only a few minutes)
  4. In a measuring cup, gather 1 cup of starchy pasta water and add the 2 egg yolks to the water. Beat the eggs and water together and then pour over your bacon mixture.
  5. Drain the pasta and add it to the large skillet. Season with salt and pepper. Sprinkle with cheese and parsley, toss everything together and serve!

Corn and Bacon Carbonara

One of the best things in the whole world besides everybody’s love for bacon, is pasta! And what better way to eat pasta than to eat it freshly made? There is something so mouth watering about a home made pasta, it is simple, delicious and SUPER fast cooking. If you don’t feel like making pasta, most grocery stores sell fresh pasta in the refrigerated section, or you can even just use boxed stuff. Whatever makes you happy. This recipe is also a good way to use up corn from the garden in the summer!

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Serves 4

Ingredients:

  • 1 pack of bacon, diced
  • 1lb fresh pasta such as fettuccini, spaghetti or linguine
  • 1 medium yellow onion, diced
  • 4 large cloves of garlic, minced
  • 4 ears of corn, shaved OR 2 cups frozen corn (whatever you can get.)
  • 1/2C parsley, loosely packed and rough chopped
  • 1 tbsp Extra virgin olive oil (EVOO) +1 tbsp if needed
  • Salt and pepper to taste
  • 1C fresh grated parmesan cheese
  • 2 Large egg YOLKS (save the whites for breakfast.)
  • 1 tbsp corn starch

Directions:

  1. Bring a large pot of water to a boil. Once boiling, salt the water.
  2. In a large skillet just over medium heat, add your bacon. Cook your bacon to your desired doneness. I love crispy bacon, so I cook the heck out of it. Once cooked, remove it from the pan with a slotted spoon to a paper towel lined plate (To drain excess fat.) DROP your pasta – cook according to package directions.
  3. Drain as much bacon fat from the pan as you can. Add 1 tbsp EVOO, and let it get nice and warm. Add your onions to the pan, cook until they start to go translucent. Add in your corn kernels and your garlic, give it a nice good stir, cook for a couple minutes until the corn is cooked or warmed through.
  4. In a cup or measuring cup add your egg yolks, slightly whisk them. Add in 2 cups of starchy cooking water from the pasta pot and whisk in your 1 tbsp of corn starch. Add this to your skillet full of corn and onions. Add your bacon back in, season with salt and pepper (ALWAYS taste before you season, and season accordingly.) At this point I turn the heat just between low and medium.
  5. Drain your pasta and add it to the skillet – TOSS everything together. your sauce should be thickened up a bit add more liquid if you prefer. OR just drizzle the pasta with a bit of good EVOO!
  6. Garnish with parsley and make it RAIIIIINN with cheese. And then have more at the table for serving because you can never have too much cheese. Right?

Bacon Carbonara!

Bacon Carbonara with a Red wine sauce

This is a carbonara with a twist!!! It’s basically what happens when you’re a red wine drinker, not a white – and you don’t have white wine in the house. When all else fails, use red wine to make a delish pasta sauce!

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Ingredients: -serves 4

-1/3 lb bacon (I used 8 slices), sliced

-5 cloves garlic, minced

-1/2 large onion, chopped

-1/2 cup of your favorite red wine

-pepper and salt – to taste

-3 large egg yolks

-1 lb pasta

-grated Parmesan cheese

-1/2 c flat leaf parsley, chopped

Prep:

Bring a pot of water to a boil. Salt generously. Cook pasta according to package directions.

In a large skillet add your diced bacon. Turn heat on  medium-high heat. (Do not pre-heat the pan. Add the bacon in the pan and THEN turn the heat on.) Brown your bacon for a few minutes (3/4 of the way to your desired doneness.) Add the garlic, onions, salt and pepper. Cook until fragrant (2 mins or so) Add in the red wine. Stir to combine. Reduce heat.

In a separate bowl, whisk together your egg yolks, salt and pepper. Add 1/2-1 cup of the starchy cooking water from the pasta SLOWLEY while whisking at the same time. Reserve another 1 cup of starchy water, set aside.

Drain pasta, and toss it with the bacon mixture. Remove from heat, add the egg yolk mixture, and 1/2 cup starchy cooking water. Mix together. Sprinkle with parmesan cheese and parsley, serve!


Bacon and Fennel Penne

I had a “favourite food” challenge for my gastropost mission a few weeks ago. Clearly this was a tough challenge, because I love my gut and I love food!! I sent a few different meals into the paper, and this is the one that was chosen! I must say, I am NOT a huge fan of ANYTHING that tastes like or resembles black liquorice… But this was absolutely amazing – the fennel adds a whole new level of flavour but it is also not over powering. I went for a second bowl!

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Bacon and Fennel Penne

serves 3

Ingredients:

-3/4 lb catelli smart penne

-1 tsp salt

-Bacon, chopped. Amount of bacon is up to you- I LOVE bacon, so i used a whole pack of bacon…

-1/4 of a bulb of fennel, chopped

-1 onion, chopped

-5 cloves garlic, chopped

-6 leafs of basil, chopped

-1/4 bunch of fresh parsley, roughly chopped

-1/2 tsp crushed chill flakes

-1 tbsp tomato paste (try looking for tomato paste in a tube @ your local grocery store.)

-28 oz of boiled and crushed tomatoes (you can used canned crushed tomatoes)

-1/2 c white wine

-1 tbsp cornstarch dissolved in a half cup of warm water

-small handful of parmesan

-Fresh basil leaves for garnish

Directions:

Bring a large pot of salted water to a boil. Add penne, boil until cooked through.

In a large non-stick frying pan, add your bacon and cook over medium high heat. Cook until slightly crisp. Then add in your fennel, onion, garlic, chill flakes, salt and pepper (for taste) Reduce heat to medium. Cover the pan, and cook for 10 minutes or until fennel is soft. Add the tomato paste, basil, parsley, and whole tomatoes, Crush your tomatoes with a potato masher to incorporate nicely into the forming sauce. Stir in the wine. Simmer on low for 10 minutes. Add the 1/2c of starch water to the pan. Turn heat to low, let it thicken up, stirring every so often. Add penne to the bacon fennel sauce, mix. Add your parmesan cheese and basil garnish, and serve!