Quick and Easy Desserts

Broiled Pineapple Dessert

1 can unsweetened sliced pineapple drained and patted dry
2 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/4 cup miniature marshmallows

In an ungreased square dish, overlap the pineapple in two stacks of two slices each. Combine brown sugar and cinnamon; sprinkle over  pineapple.

Broil 4-6 inches from the heat for 1- 1 1/2 minutes or until sugar is melted.  Top with marshmallows, broil 1- 1 1/2 minutes longer or until marshmallows are golden brown.

1 serving (2 slices of pineapple) 98 calories, trace fat, 25 grams carbohydrates

Bananas Foster Sundaes

1 tablespoon butter
3 tablespoons brown sugar
1 tablespoon orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large firm bananas sliced
2 tablespoons chopped pecans, toasted
1/2 teaspoon rum extract
3 cups reduced fat vanilla ice cream

In a large nonstick skillet, melt butter over medium-low heat. Stir in the brown sugar, orange juice, cinnamon and nutmeg until blended.  Add bananas and pecans; cook, stirring gently for 2-3 minutes or until bananas are glazed and slightly softened. Remove from the heat and stir in extract. Serve with ice cream.

Serving 1/3 cup banana mixture 1/2 cup ice cream - 233 calories, 7 grams fat, 40 grams carbohydrates

Summer Salsa

4 cups chopped tomatoes
2 cups peeled, chopped peaches
2 cups peeled, chopped pears
1 red pepper, finely chopped
1 cup chopped red onion
3-4 jalapeno peppers, chopped (seeding optional)
1/2 cup finely chopped fresh cilantro
Grated peel and juice of 1 lemon
1/4 cup white balsamic vinegar
1 Tbsp.finely chopped mint
1/2 cup liquid honey

Wash, seed and coasely chop tomatoes, drain off excess liquid; measure 4 cups. Blanch, peel, pit/core and chop peaches and pears; measure two cups each. In a large stainless steel saucepan, combine tomatoes, peaches, pears, red pepper, onion, jalapenos. Bring to a boil. Add cilantro, lemon peel and juice, balsamic vinegar, mint and honey. Boil gently for 5 minutes.

Ladle hot salsa into jar to within 1/2 inch of top rim. Using a nonmetallic utensil, remove airbubbles. Wipe jar removing any stickiness. Centre snap lid on jar and apply screw band securely and firmly until fingertip tight. Place jar in canner.

Cover canner; bring water to a boil. Boil filled jars 250ml - 15 minutes, 500ml - 20 minutes. Remove jars without tilting. Cool upright, undisturbed 24 hours. Do not retighten screw bands. After cooling check jar seals. Label jars and store in a cool dark place.

Gloves on to chop and seed the jalapenos.

Tomatoes, peaches, pears, red onion and red pepper in the pot ready to cook.



A closer look.

Cilantro added.

Ready for eating. Delicious, sweet flavour.

Remember no double dipping!

Dijon Peach Pork Chops

4 bone-in pork loin chops
1 can (14oz.) sliced peaches, undrained
1/4 cup brown sugar
1/4 cup dijon mustard
1/4 teaspoon ground cloves

 In a large skillet coated with cooking spray, brown pork chops over medium heat for 4-5 minutes on each side. Stir in the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until meat is tender.

This recipe is quick and easy and one of my favourite recipes to make with pork.

City Girl S'mores

A good friend and fellow baker shared this recipe with me. Have not made it myself but it lookks delicious. She recommends that you have a good stand up mixer when making this recipe. Not for the occasional baker.



City Girl S’mores

For the people who are not at one with nature and feel no need to make friends with skunks, racoons, bears, bats or mosquitoes.

Graham Cracker Crust Layer
Combine
3 ½ c Graham cracker crumbs
1 c. butter melted
4 tbsp sugar
Press into a 9 x 13 x 2 pan that is lined with parchment paper so that all the sides of the pan are covered. This will allow the s’mores to be removed easily.

Marshmallow Layer
1 cup cold water, divided
3 - 1/4 ounce envelopes (21 grams) unflavoured gelatine (Knox is a 28g and it works)
2 cups granulated white sugar
1 cup light corn syrup (golden works too if that’s all you have)
1/4 tsp salt
2 teaspoons pure vanilla extract
Place 1/2 cup cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatine over the water and let stand until gelatine softens, about 15 minutes.
Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes. Remove from heat.
With mixer running at low speed, slowly pour the hot syrup into the gelatine mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract and beat to combine, about 30 seconds longer.
Scrape marshmallow mixture over the Graham crust and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can and let stand, uncovered, at room temperature until set, about 12 hours.

Ganache Layer
16 ounces semisweet or bittersweet chocolate, cut into small pieces
1 ½ c. heavy whipping cream
4 tablespoons butter
2 tablespoons vanilla
Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat or heat the cream and butter in the microwave. Bring just to a boil. Immediately pour the boiling cream over the chocolate. Stir gently using a wooden spoon, to avoid to incorporating air, until smooth then add vanilla. Once cool, but still liquid, pour over marshmallow layer.

Leave to stand for 1-2 hours.

Peach Salsa

6 cups prepared peaches
1 1/4 cups chopped red onion
4 jalepeno peppers, finely chopped
1 red pepper, chopped
1/2 cup loosely packed finely chopped cilantro
1/2 cup white vinegar
2 tbsp. liquid honey
1 clove garlic, finely minced
1 1/2 tsp. ground cumin
1/2 tsp. cayenne pepper

Blanch, peel, pit and chop peaches; measure 6 cups. Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently 5 minutes. Remove from heat.

Ladle hot salsa into jar to within 1/2 inch of top rim. Using a nonmetallic utensil, remove airbubbles. Wipe jar removing any stickiness. Centre snap lid on jar and apply screw band securely and firmly until fingertip tight. Place jar in canner.

Cover canner; bring water to a boil. Boil filled jars 250ml - 15 minutes, 500ml - 20 minutes.  Remove jars without tilting. Cool upright, undisturbed 24 hours. Do not retighten screw bands. After cooling check jar seals. Label jars and store in a cool dark place.

Peach Fondue

4 cups finely chopped or crushed peaches
5 1/2 cups sugar
4 tablespoons lemon juice
1 pouch Bernardin liquid pectin
1/3 cup chocolate liquer

Blanch, peel, pit and chop or crush peaches until you have 4 cups of peaches.

In a large stainless steel saucepan combine peaches, lemon juice, sugar and 1/2 teaspoon butter or margarine (to reduce foaming). Over high heat, bring mixture to a full rolling boil that can not be stirred down. Add chocolate liquer and liquid pectin., squeezing entire contents from packet of pectin. Return to a boil, boil hard 1 minute, stirring consistently. Remove from heat and skim off foam.

Quickly laddle hot mixture into a jar to within a 1/4 inch of top rim. Using non-metallic utensil, remove air bubbles and adjust headspace. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until fingertip tight. Put filled jar in rack in canner. Repeat for reamining mixture.

When canner is filled, ensure that all jars are covered with at least once inch of water.Cover canner and bring water to a full rolling boil. Once water has reached a full boil, boil for 10 minutes.

When processing time is complete, remove canner lid and let stand five minutes. Remove jars without tilting and place them on a protected work surface. Cool upright, undisturbed 24 hours.  Do not retighten screw bands.

After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Label and store jars in a cool dark place. For best quality use within a year.

I came across this recipe online and thought that it sounded interesting so I decided to try it. Gord (my husband) doesn't really like peach jam (I've made it and he didn't eat it as fast as the strawberry or raspberry jam) so I wasn't sure that he would like this. The consistency is a bit different from jam. I tried it with a shortcake that I usually use with strawberries and tablecream. I put a scoop of vanilla ice cream on top of the cake and then poured some of this peach fondue on top. It was simply delicious. I think it would also be good over angel food cake or pound cake. Gord loves this recipe and said that he would even spread this on toast as a jam (go figure).  Takes a bit of work preparing the peaches but it is worth the trouble. The recipe makes 7 - 250ml jars.

Here are some pictures that I took while making my second batch of the scrumptious sauce.

Crushed peaches, sugar and lemon juice ready to cook.

Stirring the sauce.

Liquid pectin and chocolate liquer ready to be added to the sauce.



Crazy for Chicken

Here are some delicious chicken recipes that are not only tasty but are lower in fat and calories. I have tried both and they are both quick and easy to prepare and are great weekday meals.

Chicken in Creamy Gravy

4 boneless, skinless chicken breasts
1 tablespoon canola oil
1/2 can reduced fat, reduced-sodium condensed cream of chicken soup
1/2 can reduced-fat, reduced-sodium condensed cream of broccoli soup
1/4 cup fat-free milk
1 tablespoon minced fresh parsley
2 teaspoons lemon juice
1/8 teaspoon pepper
1/8 teaspoon Worcestershire sauce
4 lemon slices
Hot cooked spaghetti

In a nonstick skillet, cook the chicken in oil until browned on both sides, about 10 minutes.

In a large bowl, combine the soup, milk, lemon juice, pepper and Worcestershire sauce. Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat and cover and simmer for about 5 minutes or heated through. Serve with spaghetti if desired.

Garlic Chicken and Gravy

4 boneless, skinless chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
5 garlic cloves, peeled and chopped
2 tablespoons butter
1/2 cup plus 2 tablespoons chicken broth
1/2 cup white wine or additional chicken broth
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon all-purpose flour

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink.

Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and reamining broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.

Chili

1 pound extra lean ground beef
1 1/2 cups chopped onion
1 cup chopped celery
1 garlic clove minced
1 1/3 cup chopped green pepper

1 can diced tomatoes, undrained
1 can of pork and beans in tomato sauce
1 can of red kidney beans, drained and rinsed
1 can condensed tomato soup
2 tablespoons chili powder
1 teaspoon cayenne pepper
1 teaspoon ground cumin

Scramble fry ground beef, onion, celery, garlic and green pepper in large pot or Dutch oven until beef is no longer pink. Drain.

Add remaining ingredients. Stir well. Bring to a boil. Reduce heat to medium-low. Simmer for 45 minutes, stirring every 15 minutes.

Sprinkle some shredded cheese on top and enjoy.

Side Note: Recently I have changed my recipe a bit and I now add in 1 can of corn. 

I also like to make chili cheese nachos with the leftover chili. I heat the chili first in the microwave. Then I put the chili over the nacho chips, sprinkle a good amount of cheese over top and then put it back in the microwave to melt the cheese. So good.

What To Do With Those Brown Over-ripe Bananas - More than Just Banana Bread

Banana Cake

1/2 cup hard margarine or butter, softened
1 1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla

2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1 1/2 cups mashed banana (about 3 medium)

Cream margarine, sugar, eggs and vanilla together in large bowl until light and fluffy.

Combine flour, baking powder, baking soda and salt in medium bowl.

Add flour mixture to margarine mixture in 3 additions, alternating with banana in 2 additions, beginning and ending with flour mixture. Beat on low until batter is smooth. Turn into 2 greased 8 inch round pans. Bake in 350F oven for 25 minutes until wooden pick inserted in centre comes out clean. Cool in pans for 5 minutes before turning out onto wire racks to cool. Makes one two layer cake.

Banana Muffins: Prepare banana cake batter above. Fill mufin cups 3/4 full. Bake in 350F oven for 15-17 minutes until wooden pick inserted in centre of muffin comes out clean. Cool in pan for 5 minutes before removing to wire racks to cool. Make 2 dozen muffins.

Side Note: I usually add pecans or walnuts to the recipe for added flavour (about 1/2 - cup).

Banana Oat Squares

6 tablespoons butter or margarine, softened
1/2 cup packed brown sugar
1 large egg
3/4 cup mashed banana (1 1/2 medium)
1/4 tsp. salt

2 cups quick-cooking rolled oats
1/3 cup chopped walnuts

Beat butter and brown sugar in medium bowl. Add egg. Beat well. Add banana and salt. Beat well.

Add rolled oats and walnuts. Stir until well combined. Spread evenly in greased 8x8 inch pan. Bake at 350F oven for 55 minutes until wooden pick inserted in centre comes out clean. Let stand in pan on wie rack until cool. Cut into squares.

Side Note: When I made this recipe I baked it for 55 minutes. I think I will check it earlier the next time I make it at around 45 -50 minutes to see if its done then.

Note: Added August 29th, 2011 - A friend of mine decided to double this recipe and substitute peanut butter for the walnuts. She used 1/2 cup peanut butter so if you want to make a single batch only use a 1/4 cup peanut butter. She said that it was really good.
Banana Raisin Bars

3 cups quick-cooking oats
1 cup raisins
1 cup shredded coconut
1/2 cup unsalted peanuts, chopped
1/2 cup unsalted, roasted sunflower seeds

1 large egg
1/2 cup butter or margarine, softened
1/3 cup mashed banana (about 1 small)
3 tablespoons corn syrup
3 tablespoons liquid honey
1 teaspoon vanilla extract

Combine the first five ingredients in large bowl.

Beat remaining six ingredients in small bowl until light and creamy. Add to oat mixture. Stir well. Press firmly in greased 9x13 pan. Bake in 325F oven for about 50 minutes until firm and golden brown. Let stand in pan on wire rack until cool. Cut into bars.

Nutty Fruit Bars

2 medium bananas, mashed
3 tablespoons peanut butter

3/4 cup quick-cooking rolled oats
1/4 cup dried apricot
1/4 cup chopped pecans
1/4 cup dried cranberries

Combine banana and peanut butter in large bowl.

Add remaining 4 ingredients. Stir well. Divide mixture into 6 equal portions. Roll portions into 4 inch long logs. Press logs down to 1/2 inch thickness. Arrange on greased baking sheet. Bake in 350F oven for 20 minutes until edges are golden brown. Let stand on pan on wire rack until cook. Makes 6 bars.

Thai Restaurant Chicken

Ingredients

2 tablespoons cornstarch
1 tablespoon brown sugar
1/4 teaspoon pepper
1 can reduced sodium chicken broth
2 tablespoons rice vinegar
2 tablespoons reduced sodium soy sauce
2 tablespoons reduced fat peanut butter
1 pound boneless skinless chicken breasts cut into 1 inch cubes
2 teaspoons sesame oil
1 large onion, halved and sliced
1 medium sweet red pepper, julienned
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 cups hot cooked rice

In a large bowl, combine the cornstartch, brown sugar, and pepper. Add broth, stir until smooth. Stir in vinegar, soy sauce and peanut butter, set aside.

In a large nonstick skillet or wok, stir fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.

Stir fry onion and red pepper in remaining oil for 2 minutes. Add mushrooms and garlic; stir fry
2-3 minutes longer or until crisp-tender.

Stir cornstarch mixture and add to the pan. Bring to a boil, cook and stir for 1-2 minutes or until thickened. Add the chicken; heat through. Serve with rice.

Italian Cheese Stuffed Shells

Ingredients

1 medium onion, chopped
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
2 garlic cloves, minced
1/2 pound fresh mushrooms, sliced
11/2 cups water
1 can (14 1/2 oz.) Italian stewed tomatoes
1 can tomato paste
1 1/2 teaspoons Italian seasoning
2 eggs, lightly beaten
1 carton reduced fat ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
21 jumbo pasta shells, cooked and drained

In a large non-stick skillet coated with cooking spray, cook the onion, peppers and garlic over medium heat for 2 minutes. Add mushrooms, cook 4-5 minutes longer or until tender. Stir in the water, tomatoes, tomato paste and Italian seasoning. Bring to a boil. Reduce the heat, cover and simmer for 30 minutes.

Meanwhile in a small bowl, combine eggs, ricotta, 1/2 cup mozzarella and Parmesan cheeses. Stuff  into the shells. Spread 1 cup vegetable sauce in a 13x9 inch baking dish coated with cooking spray. Arrange shells over sauce, top with remaining sauce.

Cover and bake at 350F for 45 minutes. Uncover, sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand 5 minutes before serving.

Barbecued Spareribs

6 pounds pork spareribs cut into serving size pieces
2 tablespoons canola oil
1 meduim onion finely chopped
2 celery ribs finely chopped
2 tablespoons butter
1 cup water
1 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper

In a large skillet, brown ribs in batches in oil. Place ribs, bone side down on a rack in a shallow roasting pan. Cover and bake at 350F for 1 hour. Meanwhile, in a skillet, saute onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 10-12 minutes or until slightly thickened.

Drain ribs, brush with some of the sauce. Bake uncovered, 1 hour longer or until meat is tender, brushing frequently with remaining sauce.

Side Note: I don't indulge in spareribs too often because they are high in fat and calories but when I do I love this recipe. The sauce is so tasty and the ribs are fall off the bone scrumptious. When I make this recipe I don't brown the ribs first and I usually just keep the ribs in one piece and then cut them when they are done cooking. I have not had a problem with the meat being undercooked by not browning them first.

The other day I tried this recipe using Heinz Hot and Spicy Ketchup instead of the regular Heinz. I left out the cayenne pepper because I wasn't sure how hot and spicy this ketchup actually was. It was even better than I thought. If you don't like spicy food then don't try this substitution but if you like your food to have a little kick to it then try it, you'll definitely like it.

Stuffed Peppers

1/2 pound lean ground beef
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup grated carrot

1/2 cup instant rice, uncooked
1 large egg
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/8 teaspoon pepper

10 oz. can of condensed tomato with basil and oregano soup

4 large green peppers - tops cut off, seeds and ribs removed

1/2 cup water

Scramble fry the first four ingredients together in a frying pan until ground beef is no longer pink and vegetables are tender. Drain. Transfer to a large bowl.

Add next five ingredients.

Add 1/2 of soup. Stir well. Makes 3 cups filling.

Stuff peppers with beef mixture. Arrange in ungreased 2 quart casserole dish. 

Combine remaining soup and water in small bowl. Pour over filling. Cover. Bake at 350F oven for 40 minutes. Remover cover and continue to bake for another 30 minutes.

Fun with Blueberries and Peaches

Blueberry-Peach Cobbler

2 1/2 cups blueberries (fresh or frozen)
2 1/2 cups sliced peaches (fresh or frozen)
1 1/2 teaspoons lemon juice
3/4 cup quick cooking oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
4 tablespoons butter or margarine

In a bowl, toss blueberries and peaches with lemon juice. Place in a greased baking dish. In a small bowl, mix oats, flour, and brown sugar. Cut in buter until coarse crumbs form. Sprinkle over fruit. Bake at 375F for 40-45 minutes or until coobler is bubbly and topping is golden brown.

Peach and Blueberry Casserole

6 cups sliced fresh or frozen peaches
2 cups fresh or frozen blueberries
3/4 cup sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
5 tablespoons butter or margarine, melted
Topping
3/4 teaspoon sugar
3/4 teaspoon ground cinnamon

Place peaches in a greased 2 quart casserole dish. Top with blueberries. Sprinkle with 2 tablespoons of sugar. Set aside. In a meduim bowl, combine flour, baking powder, salt and remaining sugar. Add egg and cut into flour mixture until coarse crumbs form. Sprinkle over fruit. Drizzle melted butter over all. Combine topping ingredients. Sprinkle on top. Bake at 375F for 20 minutes. Increase oven temperature to 400F and bake an additionaol 12-15 minutes or until lightly browned.

Baked Mostaccioli

Ingredients

8 ounces uncooked mostaccioli
1/2 pound ground turkey
1 small onion chopped
1 can (14 1/2 oz) diced tomatoes,undrained
1 can (6 oz.) tomato paste
1/3 cup water
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups fat-free cottage cheese
1 teaspoon dried marjoram
1 1/2 cups shredded part-skim mozzarella cheese
1/4 cup parmesan cheese

Cook the pasta according to package directions. Meanwhile, in a large saucepan, cook turkey and onion over meduim heat until the meat is no longer pink. Drain if necessary.

Stir in tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.

In a small bowl combine cottage cheese and marjoram, Set aside.

Spread 1/2 cup meat sauce into an 11x7 baking dish coated with cooking spray. Layer with half of the pasta, meat sauce and mozerella cheese. Top with cottage cheese mixture. Layer with remaining pasta, meat sauce and mozarella cheese. Sprinkle with parmesan cheese (dish will be full).

Bake uncovered at 350F for 30-40 minutes or until topping is bubbly and casserole is heated through.


Side Note: I make this dish using penne pasta because I can not find mostaccioli. Penne looks the same as the pasta in the picture in the cookbook so this is what I use. I also use extra lean ground beef instead of turkey because I am not that crazy about ground turkey. Alymers makes diced tomatoes in a variety of flavours. There is Italian style, fire roasted red pepper, spicy red pepper, garlic and basil and original. I have tried all of these flavours and they are all delicious in this recipe. The pasta and sauce can be made the night before or in the morning and then all you have to do is bake it in the oven for a quick dinner. Pair this dish with some fresh bread or garlic bread and a garden salad and you are all set for a delicious meal.

Balsamic Chicken Pasta Salad

Ingredients

3 cups uncooked bowtie pasta
4 cups cooked cubed chicken breast
2 cups chopped tomato
1/2 cup chopped red onion
4 bacon strips. cooked and crumbled
1/4 cup gorgonzola cheese, crumbled
1/2 cup olive oil
1/4 cup fresh minced basil
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Cook pasta according to package directions. Drain and rinse in cold water. Transfer to a large bowl.
Add the chicken, tomatoes, onion, bacon and gorgonzola cheese.  In a small bowl, whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with Parmesan cheese.


Side note: I made this recipe without bacon and it does not compromise the taste of the salad (I love bacon so I usually add it).  Also if you don't have fresh basil, dry will work just as well. I added 1/2 - 1 teaspoon of dried basil to mine.