From the Kitchens of Bunny and Brandy: Bacon Wrapped Meatballs with Red Gold Tomatoes and Giveaway!

If there is a downside to being a brunch expert (and if one can even call it a down side) it's that one's fridge is constantly loaded with bacon.  One day, things came to a head for Brandy.  "My top shelf is beginning to look like a butcher's shop," she commented, looking into her own fridge with bemused wonder, "Time to do something about it."  After raiding her cabinets for ideas, Brandy turned towards the window, and noticing what a lovely day it was, decided it was time to adjourn to the old grill to put some char on her brunch.  Using products from one of her favorite companies, Red Gold Tomatoes (including their brand new product, Sriracha Ketchup), Brandy whipped together one of the most American dishes she's ever churned out, just in time for Independence Day.

Below, you can find the fruits of Brandy's burst of inspiration, Bacon Wrapped Meatball Skewers with Tomato and Goat Cheese Salad.  If you would like to win a prize pack from Red Gold Tomatoes including their brand new Sriracha Ketchup, all you have to do is comment BACON! in the comments below this post, on our Facebook page, Twitter page, or Instagram.  Winners will be contacted next Wednesday 7/8. You can also check out Red Gold's Facebook page, where for the third year, they will be hosting their popular Red Gold Summer Grillin' Party that runs until July 22nd. Red Gold will be giving away a Large Big Green Egg each week, as well as 1,000 insulated tote bags.

Bacon Wrapped Meatballs and Tomato and Goat Cheese Salad

1 pound of Laura's Lean Beef
1 pound of thin sliced bacon
1 large sweet onion, diced (half for salad, half for the meatballs)
1/4 cup of shredded Parmesan cheese
3 oz of Red Gold Tomato Paste
1/2 cup of bread crumbs
1 large egg
Bamboo or metal skewers
Sliced Vegetables like mushrooms, green bell pepper, or zucchini
(optional) 2 tablespoons of Red Gold Sriracha Ketchup

For the Salad:
2 cans of Red Gold Petite Diced Tomatoes, drained
Other Half of the diced sweet onions
4 tablespoons of chopped chives
4 oz of crumbled goat cheese
Salt to taste

For the salad, combine the drained tomatoes, onions, chives, salt, and goat cheese in a large container and mix well.  Set aside in the fridge for at least 30 minutes.

In a large bowl, combine the beef, cheese, tomato paste, the rest of the diced onions, bread crumbs, egg, and Sriracha ketchup (if using) and mix until well combined.  Pick up small handfulls of the meat mixture and form into 2 inch balls.  Wrap each meatball in a strip of bacon, first covering horizontally, then vertically, and skewer the meatballs to keep the bacon in place.  Separate meatballs with sliced vegetables, putting 3 balls to a skewer.  Grill each skewer for about 5 minutes per side until the bacon is crisp.  Serve with the cold salad immediately.

From the Kitchens of Bunny and Brandy: Bacon Cheeseburger Lasagna with Red Gold Tomatoes and GIVEAWAY!

As loyal readers of this blog will know, Brandy loves coming up with recipes in honor of the Super Bowl.  The last few years, she's designed recipes for both teams participating, but since she's already come up with goodies for both the New England Patriots and the Seattle Seahawks, this year she decided to come up with an overall crowd pleaser.

Having developed two previous lasagnas last year with Red Gold Tomatoes, Brandy again used one of their party packs, which this year consisted of 1 large can of crushed tomatoes, two cans of tomatoes with basil, garlic, and oregano, a box of noodles, a Red Gold can carrier, a sturdy apron from Laura's Lean Beef, and a coupon for $10 off any Laura's Lean Beef product.

And because Brandy believes in sharing the wealth, she is giving away an identical Red Gold lasagna party pack to one of our lovely readers!  To enter, simple tell us what your favorite Super Bowl snack is in the comment section below, on our Facebook page, our Instagram, or our Twitter.  A winner will be chosen at random and announced on Tuesday February 3rd.

Not content to make a simple meat lasagna, Brandy went all out and combined the aforementioned pasta dish with another classic American favorite, namely the bacon cheeseburger.  This lasagna is so full of cheesey and baconey goodness that it's sure to be a hit with even the most diverse Super Bowl crowd (unless it's a crowd of vegetarians... in which case, probably don't make this).  If you do try out Brandy's recipe, be sure to let us know what you thought!

The writers of this blog were provided with products from Red Gold Tomatoes to facilitate the writing of this post as well as the give away.

Bacon Cheeseburger Lasagna

For the sauce:
1 can of Red Gold Crushed tomatoes
1 cup of heavy cream
1 cup of shredded white cheddar cheese

For the lasagna:
2 cans of Red Gold Tomatoes with Basil, Garlic, and Oregano
1 box of lasagna noodles (pre-cooked according to package instructions)
1 lb of lean ground beef
6 strips of thick cut bacon
1 1/2 cups of whole milk ricotta cheese
1 large onion, sliced thinly
1 lb of mushrooms, sliced
2 cups of shredded mozzarella cheese

Spread the bacon slices out on a baking sheet and bake in the oven at 350 degrees for about 15 minutes or until the bacon is crisp.  Crumble bacon into large chunks and set aside.

Empty the crushed tomatoes into a medium sauce pot and cook on medium for 5 minutes.  Add in the cheddar cheese and stir until the cheese is fully melted and combined.  Turn the heat down to low and add in the cream.  Let the sauce simmer on low for 10 minutes, salt to taste, then take off the heat.

Brown the beef in a skillet and drain if necessary, then set aside.  Add the onions to the skillet and cook on low heat for about 10 minutes, then add salt to taste and the mushrooms and turn heat up to medium, cooking for an additional 10 minutes.  Remove the skillet from the heat.

In a 9x11 baking dish, lay down one of the cans of garlic and herb tomatoes (this will prevent the noodles from sticking or burning to the bottom of the pan).  Lay down your first layer of noodles, then add 1/3 of the tomato cheddar cream sauce, half of the ricotta, 1/3 of the mozzarella, and half of the bacon.  Lay down a second layer of noodles, then 1/3 of the sauce, all of the beef, and then the onions and mushrooms.  Lay down a third layer of noodles and repeat the ricotta,bacon, sauce, and mozzarella layer.  Top with one final layer of noodles, the second can of garlic and herb tomatoes, and the last of the mozzarella.  Bake in the over at 375 degrees for 35-45 minutes, or until the cheese on top is golden brown.  Remove, let cool, and serve immediately.

From the Kitchens of Bunny and Brandy: Slow Cooker Frittata with Red Gold Tomatoes

One of Brandy's favorite things about fall is breaking out the ol' slow cooker, chucking in some choice ingredients, and plugging in the setting, then leaving to have a stroll in the beautiful crisp autumn air, and returning home to find a meal warm and ready to eat.  "It's like having my own personal butler, who is also my own personal chef, and he just slips in and cooks for me while I'm out.  I love that silly slow cooker," Brandy often says.  Recently, Brandy's friends at Red Gold Tomatoes offered to set her up with some kitchen tools and a few cans of their perfect tomatoes, challenging her to put her slow cooker expertise to the test.  Never one to back down from a challenge, Brandy put her thinking cap on and came up with an Italian style slow cooker frittata that is sure to be a crowd pleaser.

Brandy also gets to give away a Red Gold slow cooker party pack to one special reader, which includes a Red Gold Apron, a wood spoon, and six cans of various Red Gold tomato flavors, so you can try out Brandy's recipe for yourselves, or try one of Red Gold's other awesome slow cooker recipe ideas!  Also, make sure to checkout Red Gold's Facebook page to find out how to win your very own slow cooker!

The writers of this blog were sent products from Red Gold Tomatoes in order to facilitate this post.

Tomato, Basil, and Garlic Slow Cooker Frittata

6-8 B sized yukon gold potatoes, sliced thin
8 eggs
1 can of Red Gold Garlic and Olive Oil Tomatoes
1 cup of shredded cheese (we suggest a melty cheese with pungency, like Swiss or gruyere)
1 tablespoon of baking soda
2-3 leaves of fresh basil, sliced thinly
* Optional 6-8 white pearl onions

In a medium bowl, scramble all of the eggs together, then add the baking soda and the can of tomatoes.  Stir quickly to combine, then add the cup of cheese and the shredded basil and stir again until everything is coated.


Spray the bottom and sides of your slow cooker with cooking spray or coat with a small amount of butter, then begin layering in the potato slices.  Lightly salt the potato slices, then pour in the egg mixture and let it settle for a minute or two (all the cheese should float to the top when it's ready).  Place the pearl onions (if using) in a circle halfway between the center and the edge.

Cook on high for 2 hours or on low for 6, or until the top is slighting browned and the eggs are cooked all the way through.  Slice into wedges and serve immediately.

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Postcards from Bunny: Red Gold Aioli Party!

Our dear Bunny has been one busy lady indeed these last few months.  Her travels with her archaeologist husband, Benedict, have taken her to every hidden corner on earth in search historic treasures, myths and legends, and the occasional mummy.  Recently, she was to be found exploring the ancient caves in the Provincial region of France and came across some very usual drawings.  "I saw faintly painted figures mixing what looked to be egg yolks, oil, and lemon juice in a mortar," she wrote to Brandy, "And I realized that I had just stumbled on an ancient recipe for aioli!  And ever since then, I haven't been able to get the craving for that delicious spread out of my mind.  I simply must start doing some experiments the next time I have access to a working kitchen."

Luckily for Bunny, Red Gold Tomatoes have recently come out with ten delicious recipes for tomato aiolis in celebration of springtime.  Overwhelmed by the choices, Bunny decided to whip up a few of them and try them out with different dishes to once and for all satisfy her craving for that creamy goodness.  Make sure to check out Bunny's recipes below, as well as Red Gold's Facebook, Twitter, and Pintrest for all the aioli recipes and find out how to enter to win a $250 aioli prize pack!

*The writers of this blog were sent promotional products by Red Gold Tomatoes for the purposes of writing this post.  

Breaded BLT with Tomato Aioli

For Tomato Aioli
1/2 cup mayonnaise
1 can of Red Gold Petite Diced Tomatoes, drained

Combine mayonnaise and tomatoes in a small bowl.  Refrigerate for at least an hour so that the aioli has a chance to set.

For the Breaded Bacon:
1 package of thick cut bacon
1 1/2 cups Panko bread crumbs
2 large eggs
1 taplespoon honey mustard
1 tablespoon apple cider vinegar
1 teaspoon of cayenne pepper or red chili flakes

In a shallow dish, combine the eggs, mustard, vinegar, and red pepper, scrambling with a fork.  Place panko bread crumbs in a second shallow dish.  One strip at a time, dip the bacon first into the eggs mixture, then the panko crumbs, making sure both sides of the bacon are thoroughly coated.  Place breaded strips on a sheet pan and bake at 400 degrees for approx 15 minutes, or until golden brown on both sides, flipping the bacon halfway through cooking.  Set bacon on a paper towel to absorb excess grease and allow to cool.

To assemble the sandwich:
On a thick slice of sourdough bread, spread a generous layer of the tomato aioli, then top with your favorite greens (Bunny suggests a peppery arugula to counter act the saltiness of the bacon), 3 strips of the breaded bacon, add a little more aioli just to hold the sandwich together, and place the final piece of bread on top.

Green Eggs Benedict with Pesto Aioli


1 can of Red Gold Tomatoes with Basil, Garlic, and Oregano, drained
1/2 cup of mayonnaise
2 tablespoons of fresh pesto, homemade or store bought
2 large eggs
1 English muffin sliced in half and toasted
1 container of baby greens, such as spinach or arugula

In a small bowl, combine the tomatoes, pesto, and mayonnaise.  Refrigerate for at least an hour to allow the aioli to set and the flavors to combine.

In a medium sauce pan, bring salted water to a soft boil.  Carefully crack the eggs into a ladle, then deposit them into the boiling water.  Using a slotted spoon, skim off any egg whites that may float to the top.  After about 3 minutes, check the firmness of the eggs: they should be opaque and soft, but able to hold their shape when removed from the water.  Set eggs on a paper towel to dry.

Place English muffin halves on a plate and add about a tablespoon of aioli to each half, then add some of the greens, then the eggs, and finally top with just a little bit of aioli.  Serve immediately.

Chicken Sausage Ala King with Roasted Garlic Aioli

1 whole head of garlic
1 can of Red Gold Tomatoes with Basil, Garlic, and Oregano, drained
1/2 cup of mayonnaise
2 tablespoons of olive oil
2 cups of sliced cremini mushrooms
4 chicken apple sausages, cut into 1/2 inch rounds
1/4 cup of sherry
1/4 cup of whole milk
2 springs of fresh thyme
1 thick slice of country bread
salt to taste

Cut the top 1/4 off of the head of garlic, making sure all of the cloves are exposed, and peel off all of the papery external layers,.  Rub1 tablespoon of olive oil into the head of garlic, then sprinkle with salt.  Place in an oven and bake at 400 degrees and cook for about 30 minutes, or until you can smell the garlic and it appears golden brown on the top.  Test to see if it is done by squeezing on of the cloves.  It should be soft and give with no resistance.  After the garlic has cooled, remove the cloves with a fork and mash them to an even consistency.

Combine the tomatoes, mayonnaise, and roasted garlic in a small bowl and refrigerate at least an hour to allow the aioli to set and the flavors to mingle.

In a large sauce pan, heat the remaining tablespoon of olive oil over medium high heat and add the mushrooms.  Once the mushrooms have begun to release their liquid (approx 4-5 minutes) add the sausage.  Turn heat down to medium, add salt, and continue cooking for 10 minutes.  Add the sherry and thyme, reduce for 5 minutes.  Add the milk and cook for another 5 minutes, or until the mixture begins to thicken up.

Cover the slice of bread with a thick layer of the roasted garlic aioli, then ladle the sausage and mushroom gravy over the top.  Sprinkle with additional thyme for color, if desired.

From the Kitchens of Bunny and Brandy: Super Bowl Lasagna Battle

As is the tradition here at Bunny and Brandy's Brunchtime Blog, Brandy has decided cook up something special for this year's Super Bowl which would please fans of either team, whether its the Denver Broncos (Brandy refers to them as the "Colorado Ponies") or the Seattle Seahawks (or as Brandy prefers, the "Northwestern Kestrels").  Luckily, the fine people at Red Gold Tomatoes have come up with a brilliant idea for stirring up culinary creativity in their All in One Lasagna Kit, which comes complete with a box of noodles, the ingredients for the perfect tomato sauce, an easy to follow recipe, and a shiny new metal spatula.  The idea behind the kit is to allow anyone, from beginner home cook to tired professional chef after work, to make a hearty, flavorful, and satisfying lasagna quickly and easily which can be elevated by adding personal little touches to the basic recipe.  It was upon this canvas that Brandy chose to paint a little by creating two unique lasagnas themed on the cities fighting for the crown of Super Bowl Champion.  Make sure to check out Red Gold's Facebook page as well as their website for an ever growing database of even more exciting lasagna ideas!

The Denver Lasagna
This recipe combines Red Gold's basic All-In-One Lasagna Recipe with the classic flavors of a Denver Omelette to create a colorful new twist on the traditional dish.

1/2 cup water
1 can (28 ounce) Red Gold Crushed Tomatoes (provided in the kit)
2 cans (14.5 ounce) Red Gold Diced Tomatoes with Basil, Garlic, and Oregano (provided in the kit)
1 teaspoon of Italian seasoning
1 (16 ounce) box of traditional lasagna noodles (provided in the kit)
1 (15 ounce) carton of low fat ricotta cheese
3 1/2 cups shredded Italian cheeses (Brandy used a combination of mozzarella, parmesan, fontina, provolone, and asiago)
1 pound Pancetta, cubed
2 red bell peppers, diced
2 green bell peppers, diced
1 large yellow onion, diced

Heat a skillet to medium heat and add the pancetta.  Saute until the pancetta begins to crisp, then add onions and peppers.  Cook together until the onions are translucent, then set aside.

Preheat oven to 350 degrees.  In a large mixing bowl, combine water, crushed tomatoes, diced tomatoes, Italian seasoning, and salt to taste.  Cover the bottom of a 9x13x2 inch baking pan with 1 1/2 cups of sauce mixture.  Arrange 1/3 of the dry noodles on top of sauce, slightly overlapped.  Top with 1/2 of ricotta cheese, then 1/2 of pancetta mixture,1 cup of shredded cheese, and 1 cup of sauce.  Repeat layers, then top with last 1/3 of noodles and the remaining sauce.  Sprinkle with remaining cheese.  Cover tightly with tin foil and bake 1 to 1 1/2 hours, or until the noodles are cooked.  Let stand for 10 minutes before serving.

The Seattle Lasagna
This recipe combines Red Gold's basic All-In-One Lasagna Recipe with the classic flavor of Shrimp Scampi, celebrating the abundance of fresh seafood available in the Northwestern United States.

1/2 cup water
1 can (28 ounce) Red Gold Crushed Tomatoes (provided in the kit)
2 cans (14.5 ounce) Red Gold Diced Tomatoes with Basil, Garlic, and Oregano (provided in the kit)
1 teaspoon of Italian seasoning
1 (16 ounce) box of traditional lasagna noodles (provided in the kit)
1 (15 ounce) carton of low fat ricotta cheese
2 cups shredded parmesan cheese
2 pounds peeled and deveined shrimp
4 tablespoons of butter
1/2 a head of garlic, cut into slivers

Heat a medium skillet to medium heat and add the butter.  Once butter is melted, add the garlic and saute for 2 minutes on low heat.  Add shrimp and sear on each side for about a minute, adding salt to taste. Remove from heat and set aside.

Preheat oven to 350 degrees.  In a large mixing bowl, combine water, crushed tomatoes, diced tomatoes, Italian seasoning, and salt to taste.  Cover the bottom of a 9x13x2 inch baking pan with 1 1/2 cups of sauce mixture.  Arrange 1/3 of the dry noodles on top of sauce, slightly overlapped.  Top with 1/2 of ricotta cheese, then 1/2 of the shrimp and garlic slices,1/2 cup of shredded cheese, and 1 cup of sauce.  Repeat layers, then top with last 1/3 of noodles and the remaining sauce.  Sprinkle with remaining cheese.  Cover tightly with tin foil and bake 1 to 1 1/2 hours, or until the noodles are cooked.  Let stand for 10 minutes before serving.