Tag: bacon

Sandwiches

Bacon Caprese Open Faced Sandwiches

cathysmahaLeave a comment

What is better than fresh heirloom tomatoes paired with bacon…wowza! I had a baguette on hand and toasted the bread and served as an open faced sandwich. It was delicious and so easy. I purchase the balsamic reduction/glaze at the grocery store but you can also make your own as shown in the original recipe.

Bacon Caprese Open Faced Sandwiches

INGREDIENTS:
  • 6 slices – bacon, cooked 
  • ½ cup – mayonnaise
  • 1 tbsp – pesto
  • 4 slices – bread (i.e. sourdough, focaccia, ciabatta) (I used a baguette)
  • 6 slices – fresh mozzarella, sliced
  • 4 slices – Roma tomatoes, sliced (I used heirloom tomatoes)
  • 1 cup – fresh arugula or spinach
  • 8 each – fresh basil leaves
  • To Taste – kosher salt
  • To Taste – ground black pepper
  • Balsamic Reduction
DIRECTIONS:
  1. In a large skillet or frying pan, cook the bacon slices on medium to medium-high heat until crispy (about 5 – 7 minutes). Drain off the excess fat. 
  2. While the bacon is cooking, in a small saucepot combine the balsamic vinegar and brown sugar. Reduced the mixture by 1/2 over medium heat. Do not boil, turn to medium-low if needed. Set aside to cool.
  3. Combine the mayo and pesto in a small bowl. Season to taste with ground black pepper. 
  4. Toast the slices of bread in a toaster or toaster oven. Spread the pesto mayo on each slice of bread. Assemble the sandwiches in the following order: arugula, mozzarella, bacon, and tomatoes. 
  5. Sprinkle with salt and ground black pepper. Top with basil and drizzle a little balsamic reduction. Top with another slice of bread and slice! (I served open faced). Serve immediately and enjoy!

Recipe from BeGreedyEats

Casseroles · Pastas

Cheesy Bacon Butternut Squash Gnocchi Skillet

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This Gnocchi Skillet is so easy and so delicious. In less than an hour, the dinner was prepared and on the table. This dish serves 3-4 people and the leftovers are equally as good. You could easily play with the ingredients and use noodles or fried potatoes instead of the gnocchi. Different cheeses could be used to suit your liking. Another great recipe from the creator, IowaGirlEats!

Cheesy Bacon Butternut Squash Gnocchi Skillet

INGREDIENTS:
  • 4 slices bacon chopped
  • 1 small sweet onion sliced in half then into thin slices
  • 2 cups 1” cubes butternut squash
  • homemade seasoned salt and pepper (I used regular salt and pepper)
  • 2 teaspoons pure maple syrup not pancake syrup
  • 1/4 – 1/2 cup chicken broth
  • 2 cloves garlic pressed or minced
  • 2 cups packed baby spinach roughly chopped
  • 3/4 cup freshly shredded gruyere cheese
  • 1/4 cup shredded parmesan cheese
  • For the Crispy Gnocchi:
    • 2 Tablespoons extra virgin olive oil
    • 12 oz gluten free gnocchi (I used regular gnocchi)
    • salt
DIRECTIONS:
  1. Add bacon to a large, oven-proof skillet (preferably cast iron) then turn the heat to medium and brown. Scoop cooked bacon onto a paper towel lined plate to drain then set aside. Reserve 2 Tablespoon bacon fat in the skillet.
  2. Add onions to the bacon fat in the skillet then saute until they begin to soften, 3-4 minutes. Add butternut squash cubes and maple syrup, season with seasoned salt and pepper, then saute until squash is tender, 15-20 minutes, stirring every so often and adding splashes of chicken broth near the end if the squash is taking a long time to soften and/or is beginning to burn vs caramelize.
  3. Preheat the broiler on high and place oven rack to the top position in the oven.
  4. For the Crispy Gnocchi:
  5. While the butternut squash is sauteing, heat extra virgin olive oil in a large, 12″, nonstick skillet over medium-high heat. Once hot, add gnocchi then arrange into a single layer and saute until the bottoms are golden brown and crispy, 2-3 minutes. Stir then season with salt and continue to saute until the gnocchi are fork-tender and golden brown all over, 2-3 additional minutes, stirring often. Set aside.
  6. Add garlic to skillet with onions and butternut squash then saute until very fragrant, 1-2 minutes. Add baby spinach then saute until wilted and tender, 1-2 minutes. Add crispy gnocchi and bacon into the skillet then stir to combine. Sprinkle cheeses evenly over the top then broil until melted, 1-2 minutes. Serve immediately.

Recipe from IowaGirlEats

New Favorite · Salads

Apple Bacon Brussel Sprouts Salad

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Typically, I roast brussel sprouts but this salad was intriguing. I sliced the brussel sprouts very thinly with my food processor and the flavor and texture were perfect. The sweetness of the apples, the crunchiness of the almonds, and of course the saltiness of the bacon, make this a declicious salad. I served it alongside pulled pork sandwiches. The leftover were still good for 1-2 days after making it. A new favorite salad!

Apple Bacon Brussel Sprouts Salad

INGREDIENTS:
  • 4 slices bacon
  • 8oz brussels sprouts, ends trimmed
  • 1/4 cup Fisher Naturals whole almonds, roughly chopped
  • 1 Tablespoons shallot
  • 1/4 cup white balsamic vinegar (could use red wine vinegar)
  • 1 Tablespoon honey
  • 1 Tablespoon Dijon mustard
  • salt and pepper
  • 1 red apple, chopped (I like Pink Lady apples)
DIRECTIONS:
  1. Crisp bacon in a large skillet over medium heat then remove to a paper towel lined plate to drain. Reserve 3 Tablespoons bacon grease in skillet (add extra virgin olive oil if there’s not enough.) Chop or crumble bacon when cool enough to handle.
  2. Meanwhile, use the grating blade attachment on a food processor, mandolin, or very sharp knife to slice brussels sprouts very thin. Add to a large bowl with almonds and bacon then set aside.
  3. To the bacon grease, still over medium heat, add shallots then saute until tender, 2 minutes. Remove skillet from heat then whisk in vinegar, honey, dijon mustard, salt, and pepper (be careful, vinegar may spatter a bit.) Return skillet to heat then whisk until dressing is combined, 30 seconds. Pour over brussels sprouts mixture then toss well to coat. Taste and add salt and pepper if necessary. Add chopped apple then toss again to mix, and then serve. Serves 2-3 as an entree, 5-6 as a side.

Recipe from IowaGirlEats

Soups and Stews

Sweet Potato Chowder

cathysmahaLeave a comment

Sweet Potato Chowder is delicious and easy to prepare. I used bacon instead of pancetta and frozen kale vs. fresh. I liked the carrots with the sweet potatoes, but you could easily use all sweet potato. I was hesitant to use sage and nutmeg but they made such a delicious broth. This chowder is another easy soup for colder nights.

Sweet Potato Chowder

INGREDIENTS:
  • 4 ounces pancetta, diced (I used bacon)
  • 1 tablespoon unsalted butter
  • 1 sweet onion, diced
  • 3 garlic clove, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground sage
  • ¼ teaspoon freshly ground nutmeg
  • ½ cup chopped carrots
  • 3 cups chopped sweet potato, about 1 inch in size
  • 5 cups reduced-sodium chicken stock
  • ⅓ cup cream, half and half or coconut cream/milk
  • 2 cups chopped tuscan kale (I used frozen kale from my garden)
  • 3 tablespoons roasted salted pepitas, for topping
DIRECTIONS:
  1. Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp, about 6 to 8 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel lined plate to remove any excess grease.
  2. Keep the pot on medium low heat and add the butter. Stir in the onion, garlic, salt, pepper and sage. Stir in the fresh nutmeg. Cook, stirring occasionally, until the onions softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.
  3. Pour in the chicken stock and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes cubes soften. Stir in the cream/halfhalf/etc. Taste the soup and season with additional salt or pepper if needed, but remember we will add the salty pancetta back on top too!
  4. A few minutes before serving, stir in the kale. I like to serve it almost immediately, but you can simmer the soup for another 10 minutes or so to soften it.
  5. Serve with the pancetta and pepitas for topping.

Recipe from HowSweetEats

Poultry

Neiman Marcus Chicken Casserole

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Who doesn’t love an easy, crowd-pleasing chicken dish. This recipe is sooo good and is wonderful served with wild rish or potatoes and a salad. This could easily be made ahead of time and just pop it in the oven when it’s time. Lefovers are divine!

Neiman Marcus Chicken Casserole

INGREDIENTS:
  • 2-3 chicken breasts
  • 1 cup plain greek yogurt
  • 1/2 cup diced cooked bacon
  • 1 cup sharp cheddar cheese
  • 1 tsp Dukes mayo
  • 1 tsp diced garlic
  • 1 bundle chopped chives
  • 1/2 tsp Tabasco (if you like heat, add more to taste)
  • 1/4 c diced pecans (or almonds)
  • pepper/salt to taste
DIRECTIONS:
  1. Preheat oven to 375, and begin to clean {trim fat) from chicken.
  2. Place chicken in a baking dish.
  3. In a separate bowl, place all other ingredients (NOT the chicken) and stir together.
  4. Scoop a spoonful of the mixture on top of each chicken breast and spread to cover.
  5. Bake for 20-25 minutes (depending on the thickness of chicken, make sure inside is cooked to an internal temperature of at least 165 degrees).

Recipe from CoastalBend/MomCollective

Family Favorites · Pastas

Pasta with Bacon Cream Sauce

cathysmahaLeave a comment

Pasta with Bacon Cream Sauce is a family favorite, one I have made for well over 30 years. When I was working and the kids were at home, this was an easy weeknight dinner that pleased everyone. Now that my daughters have families of their own, this is a favorite of the next generation. Feel free to increase the amount of bacon or cheese to your liking.

Pasta with Bacon Cream Sauce

INGREDIENTS:
  • 1 lb. vermicelli or very thin spaghetti
  • 1/4 pound bacon, cut into 1/2″ pieces
  • 2 tablespoons butter
  • 6 scallions, trimmed and cut into strips
  • 1 cup heavy cream
  • ladle of pasta water
  • 1/2 teaspoon coarse black pepper
  • 2/3 cup grated Parmesan cheese
  • 1 tablespoon chopped parsley
DIRECTIONS:
  1. Saute bacon until crisp. Remove bacon; add butter and scallions; saute 2 to 3 minutes. Stir in cream, pasta water and pepper. Hold over low heat.
  2. Cook and drain pasta. Add to cream mixture; toss together.
  3. Add all but 1 tablespoon bacon, 1/3 cup Parmesan cheese and parsley, toss.
  4. Serve at once, garnished with bacon and remaining Parmesan cheese.

Recipe from long ago and far away…but oh, so good!

Casseroles · Czech Heritage and Dishes · Meats

Deconstructed Stuffed Cabbage

cathysmahaLeave a comment

Cabbage must be a part of my Czech/Slovak DNA because I love cabbage and sauerkraut. Cabbage rolls are so delicious, but I don’t have the desire to make the rolls, just enjoy the savory ingredients. This recipe was just what I was looking for. Even my 3-year-old granddaughter likes it. She must have inherited that piece of my DNA as well!

I made half of a recipe and used half ground pork and half ground beef, no veal.

Deconstructed Stuffed Cabbage

INGREDIENTS:
  • 1 cup uncooked white rice (or any rice of your choice)
  • 2 pounds green cabbage, cleaned, cored and cut into two-inch chunks
  • 2 tablespoons extra virgin olive oil
  • 4 ounces raw bacon diced
  • 1 cup chopped onion
  • 1 tablespoon garlic, minced
  • 2 tablespoons tart red wine such as Merlot
  • 1 pound lean ground beef (90/10)
  • ½ pound ground pork
  • ½ pound ground veal (if you can’t get ground veal, increase ground pork to one pound)
  • 3 cups tomato juice (or for a more intense flavor, use V-8)
  • 1 6-ounce can tomato paste
  • 2 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon dry thyme
  • ¼ teaspoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup drained sauerkraut
DIRECTIONS:
  1. Cook rice according to package directions. Try to time the rice so that it finishes cooking as the preparation of the dish nears the end. If rice is finishes too soon, fluff and leave at room temperature to cool.
  2. Bring a large pot of salted water to a boil and blanch cabbage chunks for five minutes. Drain, cool and set aside.
  3. In a large sauté pan over medium heat, place olive oil and bacon and cook until bacon is almost browned, about 4 minutes. Increase heat to medium high and add onions and sauté for three minutes. Add garlic and sauté for one more minute. Add red wine and deglaze the pan.
  4. Move the cooked onion mixture to the edges of the pan and place all three meats into the center. Keep moving the meat around to brown and slowly work in onion mixture until the meat is fully browned.
  5. Add tomato juice, tomato paste, vinegar, sugar, thyme, paprika, salt and pepper. Reduce to medium and simmer for five minutes.
  6. Add in sauerkraut, cooked rice and cooked cabbage. Bring back up to heat and simmer for five more minutes.
  7. Adjust seasoning and serve.

Recipe from Afamilyfeast.com

Soups and Stews

Sopa de la Casa

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Sopa de la Casa is a recipe I discovered in the early 1980s. It reminded me of the scrumptious tortilla soup that I first enjoyed at Tijuana Tilly’s, in Tijuana, Mexico. Sopa de la Casa was a regular on my table before my daughters were born and it was time to revisit this easy, delicous recipe. It was just as I remembered!

Sopa de la Casa

INGREDIENTS:
  • 8 slices bacon, diced
  • 1 1/4 c. finely chopped onion
  • 1 1/4 c. finely chopped celery
  • 2 green peppers, finely chopped
  • 2 cloves garlic, minced
  • 2 cans (14.5 oz. each) chicken broth
  • 1 can (31 oz.) refried beans
  • 1/2 t. pepper
  • 2 T. chili powder
DIRECTIONS:
  1. In a soup pot, cook bacon until crisp. Move cooked bacon to a separate bowl. Drain half of the bacon drippings. Add onion, celery, green pepper and garlic. Cook until tender.
  2. Blend in chicken broth, cooked bacon, refried beans, pepper and chili powder. Bring to boil. Remove from heat.
  3. Garnish with tortilla chips and shredded Monterey Jack cheese.

Appetizers · Italian Dishes

Pizza with Hatch Chiles, Bacon & Caramelized Onion

cathysmaha1 Comment

What smells more like fall than the roasting of Hatch Chiles? This easy pizza recipe is a real delight with an abundance of flavor. I love the Hatch Green Chile Cheddar Dip from the grocery store or Costco and decided to use it as the base for this yummy pizza. What fun to experiment with new toppings…get creative!

Daughter, Megan, an I made it again the other day and used Stonefire Pizza Crust (or any premade pizza crust). Megan suggested that fresh sweet corn would be a great addition, along with the yummy caramelized onions.

Pizza with Hatch Chiles, Bacon & Caramelized Onion

INGREDIENTS:
  • Pizza Dough (from your favorite recipe or available in grocery stores)
  • Hatch Green Chile Dip (Available at Grocery Stores or Costco)
  • Cooked Bacon (4-6 slices) broken into pieces
  • One Large Onion, peeled and thinly sliced
  • 1 tablespoon olive oil
DIRECTIONS:
  1. Roll the pizza dough to your baking pans dimensions. Sprinkle baking pan with cornmeal. Place dough on pan. Use fork to poke holes in pizza dough.
  2. Prebake pizza dough for 5-6 minutes at 400 degrees.
  3. Cook bacon until crisp.
  4. Heat 1 tablespoon olive oil and add sliced onion. Cook slowly until onions are brown and caramelized.
  5. Remove pizza dough from oven. Spread with Green Chile Dip. Sprinkle with bacon bits and onions.
  6. Bake for another 5-10 minutes until dough is brown and cooked through.

A suggestion from my good friend, Maribeth, and addition of caramelized onions suggested by my daughter, Megan. We have a winning combination!

Salads · Vegan · Vegetables · Vegetarian

Broccoli Bacon Almond Salad

cathysmaha1 Comment

Broccoli Salad has always been a favorite of mine, a regular staple at a local restaurant, Sweet Tomatoes. During the hot summer months, this is a great side to BBQ, sandwiches, or really anything. I was so excited about making this salad, I forgot to photograph it WITH the dressing. OOPS! That’s why I’m not a professional blogger. I’m just a woman with a passion for good food!

Broccoli Bacon Almond Salad

INGREDIENTS:
  • ½ pound bacon
  • 2 heads fresh broccoli
  • 1 small red onion 
  • ¾ cup raisins (I used craisins)
  • ¾ cup sliced almonds
  • 1 cup mayonnaise (I used olive oil mayo–also vegan)
  • ½ cup white sugar
  • 2 tablespoons white wine vinegar
DIRECTIONS:
  • Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes. Cool and crumble.
  • Cut the broccoli into bite-sized pieces and cut the onion into thin bite-sized slices. Combine with the bacon, raisins, and almonds and mix well.
  • To prepare the dressing, mix the mayonnaise, sugar, and vinegar together until smooth. Stir into the salad.
  • Let chill before serving, if desired.

Recipe from AllRecipes