Rigatoni with Butternut Squash and Bacon

Here I go with my pasta again.

I just love pasta.  Can't help it.  And so, you get another pasta recipe.  The thing is, there are just too many good combinations that involve pasta that you just cannot help but try them all.  Plus, the title said bacon which really means "you would be silly not to try".

This dish was a nice surprise from the traditional pasta dish.  Not only was bacon included but the butternut squash, red pepper flakes, garlic and cheese helped deliver an unexpected taste for dinner.  Something to note: if you do not cook bacon very often, it cooks fast and you could potentially burn it while checking Instagram.  Oops.

Ingredients:

1 1/4 lbs. peeled butternut squash, cut into large chunks (or pick up the already peeled, already cut butternut squash at Trader Joe's!  It made this part SO easy)

8 oz, thick bacon, chopped

3 cloves garlic, chopped

1/2 tsp. crushed red pepper

2/3 c. half and half 

6 large, fresh sage leaves, chopped

1 lb. rigatoni pasta

1/2 c. coarsely grated Pecorino cheese

1. Coarsely shred the butternut squash while bringing a large pot of salted water to boil.

2. Cook the bacon on medium heat for 8-10 minutes or until it is crisp.  Drain but leave 2 tbsp. of bacon fat in the skillet.

3. In the skillet, add the garlic and crushed red pepper.  Cook 30 seconds, stirring frequently.  Add the butternut squash and 1/4 tsp/ salt.  Cook 10 minutes stirring and mashing frequently.

4. Stir in half and half and sage.  Cook 2 minutes and remove from heat.

5. While the squash is cooking, cook pasta.  Reserve 1/2 c. cooking water.  

6. Drain the pasta and return the pot.

7. Add bacon, squash mixture, Pecorino, reserved cooking water, and 1/2 tsp. salt. 

8. Toss until well coated.

Cucumber and Cilantro Margaritas

Happy Cinco de Mayo!

I have a friend who's son was born on Cinco de Mayo.  I remember her telling me when he was born that he has a fantastic birthday because one, no one will ever forget it and two, there will also be people ready to celebrate with him.  Genius.  Can you image what it would be like to turn 21 on Cinco de Mayo in college?!  

We decided to celebrate Cinco de Mayo yesterday because the weather was just too nice to not sit outside and indulge.  The hubby made his incredible fish tacos and I pulled together these cucumber and cilantro margaritas.  There were some adjustments I made.  I used only one tablespoon of sugar, a little less triple sec and a little more tequila.  We just tend to like our treats more tart than sweet.  They were the perfect compliment to a delicious meal and a summer evening.

Happy Monday.  

Creamy Farfalle with Cremini and Asparagus

I did it again.

Thursday arrived and though I should have taken the time to put together a post, I decided against it, going with being lazy, cutting out early and enjoying our Spring Break.

It felt good.

This past week was awesome.  

From the pool to the beach, from Los Angeles to Palm Desert, even though we stayed local, I was able to indulge in all the things that make Southern California amazing.

We sometimes take things for granted around here.

We shouldn't.

But we do.

It was nice to enjoy them all throughout the week.

Last night I was so sad to see the break come to an end so I decided to make one last Spring time meal for dinner, just to make the feeling last longer.  I created this Creamy Farfalle with Cremini and Asparagus and served it with a great Chardonnay.  It was light, delicious and tasted like summer.  Recipe notes: I did leave out the walnuts and perhaps added A LOT of salt and pepper to give it a bit more flavor.  

It was the perfect way to end Spring Break and begin the countdown to Summer.

Only 44 days.

Not to be exact or anything.

There is only one more day to enter the Casey's Cupcakes giveaway!  Enter here.

Israeli Couscous Salad with Almonds, Blood Oranges and Greek Olives

This Easter the hubby and I were hosting a portion of my family at our home.  We have consistently taken either Christmas Eve or Christmas but this was our first time entertaining for Easter.  When it came to what to make, my initial thought was of course brunch.  It is something I love to serve and love to eat so it usually makes perfect sense.  There was just something that told us to try something different.  Our final decision?  A Wine Country Lunch.

The menu was inspired by a recent cookbook I picked up, The New Wine Country Cookbook.  I had my eyes set on trying the Israeli Couscous Salad with Almonds, Blood Oranges and Greek Olives and this lunch made for the perfect setting to give it a whirl.  

Paired with ribs, grilled pineapple, grilled vegetables and white wine, this salad was the perfect way to bring it all together and feel as if we really were in Wine Country.  It was so good in fact that I had another bowl and another glass of white wine with it for dinner.  

Ingredients:
2 tablespoons plus 1/4 cup extra-virgin olive oil
3/4 cup sliced almonds
1 medium red onion, finely chopped
2 garlic cloves, minced
1 1/2 cups Israeli couscous
2 cups vegetable broth
sea salt and fresh ground pepper
1 tablespoon finely chopped fresh mint
2 blood oranges, chopped
3/4 cup Kalamata olives
2 tablespoons fresh lemon juice
1/4 cup coarsely chopped fresh parsley

1. Warm 1 tablespoon of the oil over medium heat.  Add the almonds and toast until crisp and golden (5-7 minutes).  Set aside
2. Warm 1 tablespoon of olive oil over medium heat and add the onion and garlic.  Saute until softened, about 5 minutes.  
3. Add the couscous and cook until the couscous begins to brown, about 6 minutes.
4. Add the vegetable broth, 1 teaspoon salt and pepper.
5. Bring to a boil, then reduce heat, cover and simmer until tender and all the liquid is absorbed, about 8 minutes.
6. Scoop into a large bowl and fold in the remaining 1/4 cup olive oil and mint.
7. Add the toasted almonds, diced oranges, olives, lemon juice and half of the parsley to the bowl of couscous.
8. Toss gently, season to taste, add the parsley and serve slightly warm or at room temperature.

This is only one of many amazing recipes in this book and if you are as much of a fan of wine country as I am, I highly suggest you picking it up.  You can order The New Wine Country Cookbook here.

Beyond simply the food, Easter is such a special day for my family and it also re-centers me and my focus in life.  I loved all the family time and always leave wanting more.  I hope you all had a wonderful Easter as well.

* This recipe was taken from The New Wine Country Cookbook, page 51.

Avocado Toast + Cheese

I know I am jumping on the trend bandwagon with this post but I do not care because I am obsessed with Avocado Toast.  For breakfast, lunch or dinner, I just cannot get enough.  As a mom, it does make the EASIEST lunch ever, allowing you to get some great nutrients in with very little time.  The only difference between mine and perhaps the uber healthy version is that I like cheese with it, because cheese is my favorite and I see no reason not to add it.  Here is what you need to do...

Ingredients:
Two slices of cheese
One Avocado
Two pieces of bread
Salt and pepper

1. Turn your broiler on.
2. Toast two pieces of bread in your toaster and then set on a baking sheet with a slice of cheese on each piece.
3. Still the toast and cheese under the broiler just long enough to melt the cheese on top.
4. Remove from the oven and place on a plate.
5. Slice the avocado and lay slices across each piece of toast.
6. Season with salt and pepper to taste.
ENJOY!

Serving Seconds

When it comes to conducting food posts, I will happily admit that I am a beginner.  Sure I love to be in the kitchen but my knowledge is EXTREMELY limited when it comes to different recipes and kitchen tips and I rely on the ability of others who REALLY cook to help me.  Melissa at Serving Seconds is one of those people.  

Melissa and I have known each other since college when she rushed my sorority and we perhaps partook in a cocktail or two over the years.  She now lives in San Francisco and is a corporate woman by day and a food blogger by night.  Let me tell you, this girl can really cook.  When my mind is blank on what to make, I head over to her blog to gain some inspiration.  Saturday was one of those days.  I needed a dessert for a dinner party and wanted something creative and new.  Of course, Melissa had Chocolate Covered Bacon waiting for me.

via

 They, of course, were a hit (just ask the hubby...he almost made himself sick he just couldn't stop eating them).  Once again, Melissa delivered the goods.  

Melissa doesn't post just recipes but provides kitchen tips, great food links from around the web, cookbook recommendations, the best food in San Francisco and so much more.  She is also a new student to the San Francisco Cooking School so I can only image the delicious recipes that are going to start showing up.  I guess what I am saying is, your crazy to not stop by Serving Seconds and make a visit.  Believe me, your stomach will thank you.  

Zucchini Parmesan Crisps

I have been absolutely terrible with recipe posts lately.

It is not that I haven't been cooking, it is just that I haven't been planning appropriately and am usually enjoying the meal when I realize that I should have taken some photos.

With Spring on its way, I am going to be better at this and begin sharing some yummy recipes that are perfect for some nice weather (which I swear is coming soon for those outside of California.  We will stop monopolizing I promise!)

The hubby has an affinity to eating Paleo right now.

I do not.

In fact, I turn B*tch when I eat Paleo.

This lady needs her carbs, bread and chocolate.

But this is totally off subject.

He has been following it pretty well lately and so I was looking for some recipes that would be Paleo but that I would also eat.

 And then I found these Zucchini Parmesan Crisps.

PERFECT!

I mean, they are just zucchini!

Well, after making them I was told that since I used cheese and bread crumbs, they are technically not Paleo.

So I ate them alone.

And they were FABULOUS.

He totally missed out.

Farm Fresh with Winder Farms

Building off of yesterday's post, I believe not only in staying active but also ensuring you are eating right.  Eating right means a lot of things to a lot of different people but for our family, it means eating balanced every day without depriving ourselves of incredible food that may at times be titled "bad for you".  I truly believe that moderation is key.  I also try to always pick up all natural items to ensure the family is not eating a ton of processed foods or meats with hormones, etc.  It just seems like a better choice.

The downside to this is that in order to stock our home with healthy options for the family, I find myself visiting at least three different stores a week.  Whole Foods for meats and produce, Trader Joe's for snacks and quick and easy meals, and the grocery store to fill in the holes.  It becomes a nightmare at times.  Then I was introduced to Winder Farms.

Winder Farms offers a farm fresh grocery delivery service with over 300 products available.  You simply place your grocery list order online and it is delivered to your front door before 8:00am on the delivery day you have selected.  The best part is, once you are a customer, they deliver your "staple" items each week without you having to think a second about it.  You have until 8:00pm the night before your delivery to make changes to your order depending on what you need that week.  If you are heading out of town, you simply let them know and they will not deliver your items.  So simple and such a time saver.

When our bags arrived it was way more than I had ever expected.  Organic produce, homemade cookies, fresh eggs, all natural meats, yogurts, fresh juices and milk, all delivered from their farm to our front door.  It was there waiting for us when we woke up and I instantly began using the products and everything has been a hit so far.  It will now also cut down on all the crazy driving around.  If I can cancel one of my stores (if not two!), I am a happy lady.

Winder Farms currently offers this service in Orange County, California and parts of Utah and Nevada.  To find all locations, click here.  If you are interested in trying this service for yourself, simply click here and sign up! Winder Farms has also been kind enough to offer Juggling in Heels readers a $30 credit on your first order.

Happy Food Shopping!

* Juggling in Heels did receive a complimentary delivery from Winder Farms but the opinions are 100% my own. 

White Chicken Chili

As we all know, California has decided to do away with winter and enter summer 6 months premature. It has felt incredibly strange pulling out the summer wardrobe these past few days, living in shorts and tanks while the rest of the country is bundled up.  This is what I love about California...but I will be honest, I am missing winter a bit.

For as much as I am a California girl, I do love getting just a few months, okay weeks, of cold weather. I love wearing jackets and sweaters, boots and gloves, and all those winter items that rarely make it out of the closet.  I also love the comfort food of cold weather.  The food that is just too hot to eat during the summer.

Tuesday, I finally had enough and decided winter or no winter, I was going to make chili.  I wanted something cozy and warm regardless of whether I was sweating while I ate it.  I previously mentioned Bread and Wine, a book by Shauna Nieguist and how much I loved it but I do not think I have yet mentioned how fabulous her recipes are.  In the book she has a recipe for White Chicken Chili that I have been wanting to try but the weather was just not permitting.  Tuesday I went for it.

It was the perfect combination; easy + comforting + delicious.  Did I mention it only has 4 ingredients? That is my kind of recipe.  It was exactly what I was looking for and even indulged in my sweats, just to feel like it was winter, if only for a moment.

White Chicken Chili
(serves 6)

Ingredients:
1 1/2 lbs boneless, skinless chicken breasts, cut into bite size pieces
1 16-oz container of fresh salsa (from the refrigeration section in your grocery store...not homemade!)
4 cans white beans
4 cups chicken broth

In a dutch oven, cook the chicken over medium heat until it is cooked through.  

Add the salsa, beans (including the bean liquid) and broth.

Bring to a roiling boil, then reduce the heat to a simmer, stirring occasionally.  Simmer for at least 30 minutes but the longer the better.

As I mentioned before, I truly did love Bread and Wine and if you are looking for a great feel-good book, I highly recommend picking it up.  Also, I have now made 4 of her recipes in the book and they have all been delicious yet incredibly easy to make... perfect for moms.  You can purchase the book here or learn more about Shauna and her other books here.  

* Recipe used from Bread and Wine by Shauna Niequist pg. 110
  

Eggs Benedict

For years, I was extremely intimidated by the kitchen.

I would take a look at a recipe, see the list of ingredients, read through all the steps and become too overwhelmed to even try it.

I was convinced I would screw it up somehow.

Over the past few years, however, I began to crave the ability to cook.  And not just a quesadilla on the stove, but really cook.  My husband also began feeling the same way and slowly but surely, we took to the kitchen, sometimes working alone, sometimes working together, to create things that really, I never thought we would be able to make.

Whether the hubby was frying fish tacos for dinner, or I was making baked croissant French Toast for breakfast, we began to notice how much we both enjoyed being in the kitchen.  What I thought was going to feel stressful and overwhelming actually brought extreme calm and enjoyment.  For how crazy our life can get, cooking seems to always slow down life for a moment.  Now when we have people over, we will sit and talk menu, creating the perfect combination of flavors for our friends and family.  Whether it is as simple as an All American menu to a more complex French menu, we have so much fun cooking, baking and setting the scene with friends.

This holiday break has given us the gift of time and it has been the perfect excuse to try some new things.  I made my first French Onion Soup on Christmas, the hubby has been putting his new deep fryer to work on beignets and frites, and I finally attempted risotto, something the hubby has always made incredibly well but I have never attempted.  The hubby also made this Eggs Benedict for the first time and it was a dream come true.

I just finished reading Bread and Wine: A Love Letter to Life around the Table, a book of essays by the author followed by some of her favorite recipes.  Throughout the book she focuses on the importance of gathering around the table with friends and family and the memories that are created.  I just loved the entire book and it has motivated me to take my cooking one step further.

My resolution for 2014 is to create more time to cook for friends and family.  Every year our calendar gets booked with parties, galas, events, meetings, sports and dinners.  What is lacking is the more casual moments; the dinners at our home with the people we adore.  No matter how fun a party or event can be, it does not compare to the intimacy of a group of people around a dining room table, eating and drinking for hours.  So, that is my plan.  A little less over booking, a little more personal entertaining.

And on that note, can you believe this is the last day of 2013?  It really was such an incredible year and I feel so very blessed.  I can only image what amazing things are to come.  This life is pretty incredible isn't it?  Have a wonderful celebration this evening and I look forward to sharing more with you in 2014.

Happy New Year.   

Nutella Crepes

One of my favorites foods in France were crepes.  I cannot tell you how many ham and cheese crepes I ate while I was there but I just could not get enough.  Every time I find them on a menu, they will be ordered.  Every time I find a cafe that serves crepes, it becomes an instant favorite.  I do not know why it took so long for me to finally purchase a crepe pan and try them out for myself.

I picked up the Cuisinart Classic Crepe pan and figured there was no better way to try out my crepe making abilities than by making nutella crepes for the kids after school yesterday.  They are obsessed with nutella crepes and something a little different.  I used this recipe for crepes and got to work.

The treat was incredibly delicious and so easy to make.  The pan made it entirely too easy to spread the batter around and make a perfectly round shape (which I thought was going to be the hardest part).  The recipe was a no brainer and in just a few minutes, crepes were being served!  Next up?  My favorite ham and cheese of course!

I would also like to give a big shout out to the best father, husband and friend a girl could know.  

Happy Birthday Hubby.  

The kids and I adore you!  

XOXO

Seasoned Pumpkin Seeds

With Halloween just a few days away, I thought I would share my most recent Shoptopia Clip.  In this video I make three different and EXTREMELY easy ways to season and bake your pumpkin seeds.  Whether you prefer traditional, sweet or savory, there is a recipe here for you.  My favorite one?  The sweet (typical), but all three are fantastic.

What am I wearing?

The sweater is T by Alexander Wang (similar), the cords are Gap and the necklaces are Stella & Dot and CEEK.

Happy Monday.

Champagne Risotto

After an extremely busy weekend, nothing sounded better than something cozy like Risotto for dinner Sunday night.  There is something about the rice and cheese combination that I just love and when you throw in the word "champagne", it is pretty hard to turn down.  It is also hard to turn down the fact that the hubby offered to cook.  He used this recipe, which was the perfect combination of cheesy rice, perfectly cooked asparagus and, to top it all off, crispy prosciutto sprinkled all over.  It was perfection and exactly what I needed to wind down before the week begins.

Pasta with Pumpkin and Sausage

Being that it is Fall and the world is filled with all things pumpkin (pumpkin spice lattes, pumpkin patches, pumpkin bread) why not put some pumpkin in your pasta?  I came across this recipe and was intrigued.  I love pumpkin.  I love sausage.  I love pasta.  I had to try it.

 I know I can say a lot of dishes are good but people, this was insane.  I mean, probably one of my favorite pasta dishes ever.  It was so good in fact that even though I made it one hour prior to the hubby getting home, and had every intention of waiting to eat with him, once I took a bite, I inhale the above bowl within minutes.  It was comfort food with a hint of sweet.  YUM.  

I could write a classy post on the details of the pasta, expanding this to try and justify why it is so good but there is no need.  If you love Fall dishes like I do, and happen to love all things pumpkin like I do, this is an absolute MUST.  You have got to try it.

Happy Weekend.

Lentil Sausage Soup

Of all the things I love to make, there has been one item that I have been terrified to attempt.  Soup.  For some reason I have felt too overwhelmed with the thought of making homemade soup.  It sounded like a lot of ingredients, a lot of time, a lot of work and who knows how good it would end up being.  For 35 years I have stayed away.

With Fall slowly arriving and the idea of warm comfort food sounding amazing, I finally told myself that this fear was ridiculous and I had to give it a try.  I really wanted homemade soup!  It can't be that hard can it?  I found this Lentil Sausage Soup recipe and it seemed easy enough.  From the minimal list of ingredients I figured this one would be hard to screw up so I gave it a shot.

Success!

I am not sure why I was so concerned with how hard soup would be because it was SO MUCH easier than I expected.  Silly me.  And how easy to make a soup while the kids are in school so that dinner is taken care of later on in the day when it is crazy.  

What I loved about this soup is that it was packed with nutrients, protein and was filling enough to serve simply with French bread on the side.  I will definitely be making this again, along with some other soup recipes I have stayed away from forever.  No more soup fear here!