Category Archives: Video Recipes

Bacon Cheesy Grits & Fried Egg

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Prep time: 10 minutes Cook time: 15 minutes
Serves 2

INGREDIENTS

3 slices bacon, diced & trimmed of excess fat 1 large shallot, diced
1 ¾ cup of water + ¼ cup milk 1/2 cup corn grits (recommend quick cooking type)
⅔ cup grated cheese of choice (shredded Italian Blend or Cheddar recommended). handful of fresh arugula ½ tsp. olive oil 2 large eggs salt and pepper to taste

DIRECTIONS

  1. Sauté diced bacon & shallot over medium heat in a frying pan until cooked & lightly brown (4 to 5 minutes). Set aside.
  2. Bring the water & milk to a rolling boil in a small saucepan over high heat. Reduce heat to low, stir in the grits, bacon & shallot. Cover and continue cooking for 5 minutes, stirring occasionally to prevent sticking, until the grits have thickened.
  3. While the grits are cooking, heat a drizzle of olive oil in a non-stick skillet over medium-low heat. Crack the eggs into the pan, season with salt & pepper, and cover. Cook over medium until the whites are set but the yolk is still soft. Set aside.
  4. Remove the grits from the heat. Stir in the cheese and arugula. Season with salt and pepper to taste.
  5. Spoon the grits into two shallow bowls. Top each bowl with a fried egg.
  6. Serve immediately.

 

Prep time: 10 minutes Cook time: 15 minutes
Serves 2

These recipes are a part of the Cooking Guru web-series that is produced by Food Guru.

Goat Cheese & Sundried Tomato Penne

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Ingredients:

2 cups penne pasta
2 tbl. Barbàra Extra Virgin Olive Oil
4-6 garlic cloves peeled & thinly sliced
½ of medium-large onion thinly sliced
⅛ teaspoon red chili pepper flakes
1 cup chopped broccoli florets
⅓ cup white wine
⅓ cup sun-dried tomatoes; julienne cut (packed in oil).
⅓ cup goat cheese
¼ cup of grated Parmesan Cheese
2-3 basil leaves, thinly sliced or 2 teaspoons prepared pesto sauce.
ground black pepper

Directions:

  1. Heat olive oil in a large frying pan on medium-high for about 1 minute. Add sliced onions and garlic and reduce temperature to medium-low. Add the red chili pepper flakes.
  2. Saute for about 8-10 minutes, stirring occasionally, until garlic and onions caramelize.
  3. While the onions and garlic cook, fill a large pot ⅔ full with water and bring to a boil.
  4. Add pasta and cook about 9 minutes to al dente (slightly underdone). Add the chopped broccoli florets and sundried tomato to the pot. Continue cooking for one minute (10 minutes total). Remove from heat and drain in a strainer.
  5. Add drained penne, broccoli, & sun-dried tomato to the pan with the caramelized onions & garlic and stir to mix (if using pesto sauce, add now).
  6. Pour in white wine and heat on medium-high, stirring until the wine evaporates. Remove the pan from the heat. Add the goat cheese and toss until melted. Season with several grinds of salt and black pepper.
  7. Spoon into bowls and garnish with grated parmesan cheese & slices of fresh basil.
  8. Serve immediately.

 

Serves: 4 Prep and cooking time: 40-45 minutes

Roasted Red Pepper Hummus

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Ingredients:

6 oz. (about ¾ cup) roasted jarred red bell peppers, drained
1 (15 oz.) can organic chick peas, drained and rinsed
3 Tbsp. fresh lemon juice
3 Tbsp. tahini paste
2 cloves garlic, pressed
½ tsp. sea salt, or more to taste
¼ tsp. cayenne pepper
¼ tsp. cumin
1 Tbsp. Barbàra Extra Virgin Olive Oil + more to drizzle on top
Assorted fresh vegetables or pita chips

Directions:

  1. Place chick peas, roasted bell peppers, lemon juice, tahini, garlic, salt, cumin, cayenne and olive oil in the bowl of a food processor. Pulse 1 minute, then pause and scrape down the sides of the processor. Continue to process on low speed until smooth (approx. 30 seconds to 1 minute).
  2. Place hummus in a bowl and drizzle with additional olive oil if desired. Serve with fresh veggies or pita chips. Store left-over hummus in an airtight container in the refrigerator.

*Note: consistency will firm up if hummus is refrigerated for 2-3 hours prior to serving.

Serves: 4-6 Prep time: 5-7 minutes Processing time: 3 minutes

 

Zucchini Panini

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Zucchini Panini

Ingredients:
2 slices of cracked wheat Sourdough bread
1 Tablespoon + 2 Teaspoons of Barbara Extra Virgin Olive Oil
½ zucchini squash, sliced lengthwise into strips
1-2 slices of fresh Mozzarella cheese
¼ cup oil packed sun-dried tomatoes (remove excess oil with paper towels) OR dried tomatoes soaked in warm water to soften
Pesto sauce

Directions:

  1. Preheat panini maker on “high” setting.
  2. Wash the zucchini squash & slice in half. Slice half lengthwise into 3 or 4 slices. Brush slices lightly with olive oil.
  3. Grill zucchini on hot panini maker for about 2 minutes. Flip and repeat. When slices are softened with grill marks, remove and set aside.
  4. To assemble the panini, lay (2) slices of bread open flat on a work surface. Spread pesto sauce on the face of both slices. On one slice, layer as follows: grilled zucchini, sun-dried tomatoes, and slices of fresh mozzarella. Top with remaining slice of bread.
  5. Lightly brush one side of the panini with 1 tablespoon olive oil. Lay face down on the hot panini maker. Brush the remaining side with 1 tablespoon olive oil and close the lid, pressing the sandwich between the hot grills
  6. Cook for about 3- 4 minutes until the cheese melts and the sandwich is golden brown.
  7. Serve immediately.

Prep and cooking time: 20 minutes
Serves 1

These recipes are a part of the Cooking Guru web-series that is produced by Food Guru.