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The magical combination of asparagus and bacon…so easy and SO good!

Bacon Wrapped Asparagus

• 2 pounds asparagus (thin stalks are better for this recipe)
• 1 pound bacon, not thick cut
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

1. Cut woody stems from asparagus.
2. In a large bowl, toss the asparagus with olive oil. Sprinkle with kosher salt and pepper and toss again.
3. Lay 3 asparagus stalks on a cutting board. Take one slice of bacon and wrap around the stalks. Try to keep the stalks flat as you’re wrapping them with bacon (think of it like a raft). Tuck the ends of bacon inside, so they cannot come loose on the grill.
4. Preheat grill to medium-low.
5. Grill asparagus for 4 minutes with the lid closed. Turn over and grill for 4 more minutes. Turn asparagus again and cook for 4 more minutes.
6. Serve immediately.

Slather this garlic butter on bread, pasta, fish, and hot veggies…it rocks!!!

The World’s Best Garlic Bread

This is a recipe I make year round! It pairs perfectly with BBQ, lasagna, salads, pasta, fish, and just about everything else!

• 15 garlic cloves
• 1 cup butter (2 sticks)
• Rustic bread, sliced ½ inch thick
• 1 cup Flat Italian parsley, washed and minced
• Kosher salt

1. Finely mince the garlic. Place in a medium skillet with two sticks of butter. Melt butter and stir well. Cook on low for 30 minutes. Stir every 5 minutes. Butter should not get over heated, or it will burn. Low and slow, with tiny bubbles, is key to getting the butter and garlic cooked perfectly.
2. While butter is cooking, pick the leaves off of the parsley. Rinse well. Dry thoroughly. Chop finely.
3. Once the 30 minutes are up, move the pan off the heat. Let cool for a few minutes, then add the chopped parsley to the garlic butter.
4. Use a silicone brush, and brush the garlic butter onto the slices of bread. Lay the bread onto a cookie sheet. Sprinkle with kosher salt.
5. You can freeze the bread at this point if you wish.
6. Bread can be baked or grilled (recommended).
7. To grill, preheat grill to medium to medium-high. Once grill is hot, place bread, sliced side down on the grates. Bread burns VERY easily, so you must stay close to the grill. Do not leave it unattended. Grill bread for 1 minute or so, and then turn over. Repeat on the other side.
8. To bake, preheat oven to 350 degrees. Reassemble slices to form a loaf. Bake for 20 minutes, or until bread is hot and crisped.

Tasty tri-tip is on the menu!! Watch me grill this popular cut, to everyone’s delight!

Santa Maria Tri-tip

• 1 tri-tip roast (2 to 2 ½ pounds)
• Oak wood chips, large piece of heavy duty foil

Dry Rub

• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 1 ½ teaspoons smoked paprika
• 1 ½ teaspoon onion powder
• 2 tablespoons fresh rosemary, minced

Basting Sauce

• 1/3 cup red wine vinegar
• 1/3 cup canola oil
• 6 garlic cloves, crushed
• 1 teaspoon Dijon mustard

1. Start this recipe the night before you plan on grilling the tri-tip for the best flavor.
2. Prepare the dry rub by combining kosher salt, black pepper, garlic powder, smoked paprika, onion powder, and rosemary in a small bowl. Pat spices all over the tri-tip and wrap in plastic wrap. Refrigerate overnight.
3. Soak the wood chips in water for at least 30 minutes. Drain wood chips. Prepare a large piece of heavy-duty foil. Fold in half to double the thickness. Place wood chips in the center and fold foil over the ends to create a foil packet. Pierce the foil several times with the tines of a fork.
4. Make the basting sauce by combining the red wine vinegar, canola oil, garlic cloves, and Dijon mustard in a bowl.
5. Preheat grill to high. Place the foil smoker packet under the grates, right on top one of the burners. When you start seeing smoke, turn the heat down to medium-high.
6. Oil the grates with an oil soaked paper towel.
7. Place the tri-tip on the grill, and brush with basting sauce. Close lid and set timer for 4 minutes.
8. Turn tri-tip over, brush with basting sauce, and close lid. Set timer for 4 minutes.
9. Repeat these steps one or two more times, depending on the thickness of your steak. Use a meat thermometer and check. The temperature should read 130 degrees.

Tater tots are so trendy these days!! Watch me make a tasty dish using tater tots, ground beef, cheese, salsa, pickled jalapenos, , green onions, olives, and sour cream!

Tater Tot Taco Bake

• 2 pounds tater tots
• 1 ¼ pounds ground beef
• 1 cup water
• 1 packet taco seasoning
• 1 cup cheddar cheese
• ¾ cup salsa
• 1/3 cup pickled jalapenos
• ½ cup sour cream
• ½ cup olives, sliced
• ½ cup green onions

1. Preheat oven to 425. Bake tots on a foil lined cookie sheet for 25 minutes. Keep the oven on.
2. While the tots are baking, brown ground beef in a skillet and crumble well. Add packet of taco seasoning and 1 cup water. Cover and cook for 5 minutes.
3. In a large cast iron skillet, or (13 X 9 casserole dish), place the hot tater tots. Cover evenly with the hot ground beef and then sprinkle with cheddar cheese. Add the pickled jalapeno slices, if desired.
4. Bake for 10 minutes at 425.
5. Remove from oven and top with salsa, green onions, sour cream, and black olives.

Try this amazing fresh summer salad recipe!!!

Summer Corn Salad

• 6 large ears of corn
• 2 cups cherry tomatoes, cut in half
• ½ cup yellow onion, chopped fine
• 1 cup fresh basil, chopped small
• 1 teaspoon sugar
• 2 tablespoons rice vinegar
• 2 tablespoons olive oil
• 2 tablespoons mayonnaise
• 2 teaspoons salt
• ½ teaspoons black pepper

1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
2. In a small glass dish, combine the sugar and the rice vinegar. Microwave on high for 30 seconds to dissolve the sugar. Add the mayonnaise and olive oil. Whisk well.
3. In a large bowl, toss together the corn, tomatoes, onion, and basil. Pour the dressing over it and season with salt and pepper. Stir well and refrigerate until serving.

This dip will blow you away! Bacon, cream cheese, green onions, ranch dressing, and BBQ sauce, baked to perfection!! Perfect for Father’s Day or potlucks!

BBQ Chicken Dip with Bacon

• 1 cup red onion, chopped
• 2 Tablespoons olive oil

• 8 ounces softened cream cheese
• 3/4 cup ranch dressing
• 1/2 cup barbecue sauce
• 1/2 teaspoon garlic salt
• ½ teaspoon pepper
• 1½ cups rotisserie chicken meat, chopped

• 1/2 cup shredded cheddar cheese
• 8 ounces bacon, cooked and crumbled
• 1/2 cup green onions
• Additional barbeque sauce
• 1 box Ritz crackers

1. In small skillet combine olive oil and red onion and sauté using medium heat until tender, about 3 minutes.
2. In medium mixing bowl combine cream cheese, ranch dressing, garlic salt, pepper, sautéed red onion, and barbecue sauce. Mix well. Stir in the diced chicken by hand. Spread into an oven safe baking dish.
3. Sprinkle with the shredded cheddar cheese and then top with the bacon and green onions. Drizzle with additional barbeque sauce.
4. Bake for 20 minutes in a 350 degree oven.
5. Serve with Ritz crackers.

So sweet, so easy, and SO delicious!!! Watch me make this rich tasting chocolaty treat, perfect for Valentine’s Day, dinner parties, or just for fun!

Chocolate Raspberry Mousse Cups

• 1 ½ cups dark chocolate (Chocolate Decadence is my favorite brand)
• 12 ounces silken tofu
• 1 tablespoon maple syrup
• 1 teaspoon vanilla
• 1 cup raspberries, fresh or frozen
• ½ cup powdered sugar
• ½ cup fresh raspberries, for garnish
• 1 ounce fresh mint, for garnish

1. Put chocolate chips in a medium saucepan, and heat on the stovetop using LOW heat. Keep a close eye on the chocolate, and stir it often.
2. Place tofu and raspberries in a food processor. Process until smooth. Add the melted chocolate, maple syrup, vanilla, raspberries, and powdered sugar and process until very smooth. Scrape down the sides and process for 30 seconds longer. Pour into martini glasses for elegant presentation. Garnish with fresh raspberries and mint.
3. Refrigerate for 1 hour before serving.
4. Make Ahead Tip: Loosely cover with plastic wrap and refrigerate for up to 3 days

Oh my….you’re going to love me for this recipe!!! Just four simple ingredients are all you need to create this spectacular soup!

Tomato Basil Soup

• 6 cups canned diced tomatoes, with their juice
• 6 cups tomato juice
• 14 large basil leaves
• 1 cup whipping cream
• Salt and pepper to taste

1. Place tomatoes and juice in a stock pot over medium heat. Simmer covered for 30 minutes. Stir every ten minutes or so.
2. Puree the tomato mixture in a high powered blender. Return it to the stockpot and continue heating over low.
3. Wash the basil and pick off the leaves. Make a stack, and roll them up like a cigar. Using a very sharp knife, slice the roll into very thin slices (also known as chiffonade). Go over the very thin slices again with you knife, and chop into very tiny pieces. Stir the basil into the soup.
4. Pour in the heavy cream and heat through. Do not let the soup boil.
5. This recipe is another example of how great food doesn’t have to be time consuming or complicated–just a few simple ingredients can turn into something amazing!

Watch me prepare an elegant sweet and savory little tart, just perfect for Mother’s Day!

Cranberry, Apple, Brie Tarts

• 18 ounces puff pastry
• 2 tablespoons oil
• 3 tablespoons flour
• ⅓ cup dried cranberries
• ½ cup apple butter
• 4 ounces brie cheese, rind removed, cut into ½ inch squares, ¼ inch thick
• 1 tablespoon sugar
• 1 teaspoon cinnamon

Special Equipment

• Mini Muffin Pan
• Biscuit Cutter
• Pastry Brush
• Rolling Pin

1. Preheat oven to 400 degrees.
2. Thaw puff pastry at room temperature for 30 minutes. Sprinkle a little flour on a large cutting board. Gently open the puff pastry. Dust a little flour on the rolling pin. Use gentle pressure, and roll out the puff pastry.
3. Use a round biscuit cutter (about 2.5 inches in diameter), and cut circles from the puff pastry dough.
4. Grease each mini muffin well, using a pastry brush and the oil. Place one circle of dough in each well and gently press it down.
5. Place ½ teaspoon of dried cranberries in the bottom of each pastry.
6. Cut rind off of the brie, and then cut it into thin pieces, about ½ square, by ¼ inch thick. Place one piece of cheese on top of the cranberries.
7. Spoon ½ teaspoon apple butter on top of the cheese.
8. In a small bowl, mix the cinnamon and sugar. Use your finger tips and sprinkle this mixture around the top crust of the tarts.
9. Bake in a 400 degree oven for 23 minutes. If you substituted pie crust, the baking time will be less, around 18 minutes.

This recipe is AMAZING!! Make it ahead of time, and have an incredibly easy meal ready for the grill!

Bacon Wrapped Rosemary Chicken

• 4 small chicken breasts, boneless & skinless
• 4 sprigs fresh rosemary
• Sea Salt (I love Jacobsen sea salt)
• Black pepper
• Garlic Powder
• 8 slices thick cut bacon
• 12 wooden skewers, soaked in water

1. Pick all leaves off the rosemary sprigs. Place the trimmed chicken on a large plate. Season both sides with the garlic powder, sea salt, black pepper, and rosemary leaves.
2. On a large cutting board, lay two slices of bacon side by side. Place one chicken breast on the bacon slices. Wrap the bacon slices around the chicken breast, and secure it with 3 wooden skewers per chicken breasts. Repeat with the remaining chicken breasts.
3. Preheat grill to medium high. Grill chicken breasts for 8 minutes on the first side, then flip over. Grill for 6 to 7 minutes on the other side. Cut chicken to ensure meat is cooked through.