Cheese, Wild Mushroom 'n Bacon Pie

First let me say that anything involving bacon is a great idea! I found this recipe in a Rachel Ray mag...It was a contest-winning recipe by Barbara Estabrook.

3 Garlic Cloves (although I used a fair amount of roasted garlic sauce)
4 Bacon Strips cut into pieces(I used 6)
1 Lb of sliced assorted fresh mushrooms (I used 3/4 lb of baby bellas)
1/4 cup finely chopped onion
3 eggs
1- 8oz pkg of Philadelpha cream cheese
1/2 tsp salt
1/4 tsp pepper
1 Pilsbury refrigerated pie crust
1 cup of shredded sharp cheddar cheese
2 tbsp grated parmesan cheese (I just covered the top)
1/8 tsp paprika

If you aren't using garlic sauce, roast the garlic at 425 for 15-20 min. You'll want to wrap it in foil and drizzle with olive oil.

Cook the bacon until crisp in a large skillet (I made bacon for breakfast and saved a few slices a couple of days prior). Saute the mushrooms and onions in the bacon drippings until tender. (This grosses me out, so I used butter).

In a large bowl, beat eggs until foamy. Add softened cream cheese and beat well. Mix in salt, pepper and mushroom mixture.

Unroll the pie crust in 9" pie plate. Fill with cheddar cheese and bacon, then add the garlic. Pour bacon and egg mixture over the top. Sprinkle with parmesean and paprika.

Bake at 375 fir 30-35 min until a knife inserted in the center comes out clean. Let rest for 15 min.

Ok, so this was super easy, quick, and delish. "A" for the day! However... it was very rich and did not please my tummy. Verdict? I probably will not make this again for that reason.

Bacon-wrapped Cod with Brown Rice and Seasonal Veggies

The cod is a Jamie Oliver Recipe. Basically, season the cod with salt/pepper. Wrap it with bacon, sprinkle rosemary on top. Grill or bake. Next time we will broil the fish/bacon, because we like crispy bacon and the fish started to dry out because we were trying to crisp the bacon.

The Chef seasoned the brown rice with Herbs de Province. He also stir fried the veggies- carrots, grape tomatoes, zucchini and summer squash with some salt/pepper, olive oil, garlic and oregano.

The Chef's cousin G was also present for this delish meal. He brought this French white wine along.

Barton and Guestier Vouvray. <3

Smoked Gouda Mac and Cheese

If you've never had smoked gouda...try it. It is creamy and smokey and perfect for this dish!

This dish was inspired by some Mac and Cheese that I had at the Winchester Restaurant in Grand Rapids. I was pregnant and craving "soul food." (This was pre-lactose intolerance phase of the pregnancy) It was smokey, creamy, and HAAAA-MAZING.

Ok so obviously, you need some pasta. We used the mini-farfalle because I really like the mini noodles. They're cute:) You need a block of smoked gouda (which you will find by the deli, with the more sophisticated cheeses), some grape tomatoes, BACON, milk, flour, butter, parsley and peas. We added the peas to make this a complete meal.

First, grate the gouda. Slice the bacon into small piece and brown it up. While you are waiting for the pasta water to boil, melt some butter and add the flour to make a roux. This is how all great sauces begin:) Add milk to thin it out and then add the gouda a little at a time and whisk it in. once your sauce is to the desired thickness, stop adding cheese. Also remember that as it sits, it will thicken a bit. You can season the sauce with garlic, salt, pepper, and any other herbs you'd like. We stuck to garlic, salt and pepper. Add the peas and bacon and eventually the pasta after it's done. If the sauce needs to thicken, add a little pasta water. OR, just be patient, because it will do this on it's own. Then add the some grape tomatoes that you've sliced in half (or quarted if they are large). Also, add a small amount of lemon juice. You won't really taste the lemony flavor, but a little acidity will ensure that the creamy sauce won't sit on your palate all night. Enjoy!