Tag Archives: Bacon

Neiman Marcus Dip

26 Apr

Good dips are hard to leave alone. If you skip the plate altogether and count the serving bowl as your personal trough, you have a winner. 😉 photo 2

Ingredients:

5-6 green onions

8 oz cheddar cheese, shredded

1 1/2 cups mayo

1 jar real bacon bits (or 5-6 pieces cooked crisp and broken into bits)

1 pkg slivered almonds

Chop the green onions. Shred the cheese. Mix the onions, cheese, mayo, bacon bits, and almonds together. Chill for a couple of hours. Serve with Ritz crackers or corn chips.

Advertisements

Cheesy Chicken and Rice Skillet Dinner

1 Apr

Watching the movie ‘Frozen’ the other day, I paused it on the part where Rapunzel and Eugene make a little guest appearance at the coronation. My kids were so excited! We had to rewind that 2 second clip at least ten times. 🙂 And then they remembered how much they liked the movie ‘Tangled’ and wanted to watch it too! “Frying pans…who knew?”

I’m going to add skillets to the wonderfully versatile world of frying pans. This dinner was so easy and really good! It’s a down-home kind of comfort meal that everyone in my family enjoyed.

photo 2

 

Ingredients:

1/2 lb bacon, cooked and crumbled

4 Tbsp butter

1/2 tsp salt

1/4 tsp pepper

1 1/2 cups chicken broth

1 1/2 cups shredded cheddar cheese

2 cups cooked shredded chicken

4 cups cooked rice

1 cup additional shredded cheddar cheese

Cook bacon, drain and set aside. Reserve 2 Tbsp bacon drippings.

Place butter into a medium saucepan over medium heat. Once melted, whisk in flour, salt, and pepper until smooth and bubbly. Slowly whisk in chicken broth and mix until thickened. Reduce heat to low and stir in 1 1/2 cups of cheese. Reduce heat to a simmer, and set aside.

 

Place reserved 2 Tbsp bacon drippings back into a cast iron skillet. Stir in cooked rice, coating well. Add chicken and cheese sauce, mixing to combine. Top with 1 cup cheese, then top with crumbled bacon. Place under oven’s broiler for 3-5 minutes until cheese is melted.photo 3

Bacon Cheddar Pinwheels

21 Nov

“Mom! These are the best ever!” Palm to the forehead…why do I bother cooking anything that takes even a smidgen of effort? My kids always rant and rave about the things I throw together last minute, and poke their fork hesitantly at the things I slave over. I’ll tell you why I bother; I do it because I like my food to be interesting. So, I’ll keep doing it until one day my children develop taste buds and an appreciation for good food. In the mean time, however, I do thank my lucky stars that there are quick fixes out there that do taste pretty darn good.

photo 2

Ingredients:

1 pkg refrigerated crescent rolls

6 pieces of bacon, cooked crispy and broken in bits

shredded cheddar cheese

Lay out crescent roll dough in 2 rectangles, and cover with cheese and bacon bits. Tightly roll dough, sealing the edges and cut 4-5 individual pinwheels from each rectangle. Place on baking sheet and bake 375^F for 12-15 min.

photo 3

Potato Corn Chowder

4 Nov

It snowed yesterday. Sigh. Not sure why I live in Utah when I really don’t like the cold. I think winter is beautiful – I just wish it could look as beautiful about 30^ warmer and last about 3 months shorter. Oh well…at least it waited until after Halloween. And at least I have yummy soup to keep my belly warm. My local market has some fun and festive bread bowl options right now. I though maybe serving soup in a pumpkin shaped roll would excite my kids into forgetting that there are potatoes in this soup. It didn’t work. I guess that means more for me and hubby!

photo 3

Ingredients:

5 pieces of bacon

1/4 cup butter

1/4 cup flour

2 cups milk

2 potatoes, peeled and diced

1 cup sweet corn

1 tsp salt

dash of pepper

In a large frying pan, cook bacon to crisp. Break bacon up into small pieces and set aside. Cover potatoes with water in a pot and heat until potatoes are soft. Drain. In a large pan, make sauce by melting butter and adding flour and milk. Stir until thick. Add potatoes to sauce. Add corn, bacon, salt, and pepper. Heat until thick.

*Tip: Great served in bread bowls!

photo 1

Spaghetti Carbonara

25 Oct

We read the book ‘Garlic and Saphires‘ by Ruth Reichl for my book club this month. I’m not usually into non-fiction (I live non-fiction, so when I read I like to be somewhere else :)), but I did really enjoy the book. Reichl is a food critic who visits high-end restaurant’s in disguise in order to get different viewpoints on the food and the restaurant experience. I learned one thing – I defiantly don’t have the palate to be a critic! But it was a fun read, plus she added a few of her favorite recipes in between chapters. Most of them had ingredients that I don’t frequently cook with :), but this one jumped out at me. Pasta – check. Eggs – check. Bacon – check. Not too scary, and now I can say that I can cook like a food critic even if I can’t afford to eat like one.

photo 1

Ingredients:

1 lb spaghetti

1/4 – 1/2 lb thickly sliced bacon

2 cloves garlic

2 large eggs

pepper

1/2 cup parmigiano cheese, plus extra for serving

Bring large pot of water to boil, prepare spaghetti noodles – 9-10 minutes. Cut the bacon into 1/2 inch pieces. Put them in a skillet and cook for 2 minutes, then add garlic and cook another 5 minutes, until the edges of the bacon begin to crisp.

Break the eggs into the bowl you will serve the pasta in, and beat with a fork. Add pepper to taste.

Remove garlic from bacon pan.

When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.

*I added grilled chicken as well.

Breakfast Cups

9 Aug

I’m listening to two of my kids scream bloody murder next door because, heaven forbid, we are making them go to bed. I can’t think of anything witty to write due to their wailing distractions. I want to go to bed. Not sure what their issue is.

So, I’ve discovered while compiling all the recipes that I want to add to this here blog, that I must really like breakfast food. Here’s another – wahoo. This one is nice because you can make a bunch before hand, and keep them in the fridge or freezer. Throw them in the microwave for a quick zap before you head out the door, and you have a portable, way-better-than-a-hot-pocket breakfast. Feel free to branch out and get crazy on the fillings. We’re a very bacon type family, so that’s a no brainer; but peppers, salsa, mushrooms…the possibilities are endless! But you might have to find a muffin tin with giant cups if you go too out of control. 🙂

Hey, they are quiet…there is a little sniffing going on. Either Daddy made them cry and feel really bad about giving us such a hard time, or my six year old is still suffering the consequences of not blowing her nose when it is runny. It could probably go either way.

photo-78

Ingredients:

5 eggs

1/2 cup milk

9 pieces of bacon, cooked and broken up into bits

salt and pepper to taste

shredded cheddar cheese

2 cans refrigerated crescent rolls

Preheat your oven to 350^ F and spray a 12 cup muffin tin with non-stick cooking spray. Divide crescent rolls and mold them into the muffin cups, lining the entire cup. Repeat this process for the remaining muffin cups. Mix eggs, milk, salt and pepper in a separate bowl. Put bacon bits into the bottom of each muffin cup, then fill each cup half way with egg mixture. Top with shredded cheddar cheese. Place in oven and cook for 20-25 minutes until eggs are solid, the edges of the crescent rolls are golden brown, and the cheese is melted. If you fill the cups too full with the egg mixture they will overflow, so be careful! Or put a cookie sheet below your muffin tin to catch any spills.

*If you don’t have crescent rolls, you can use a regular slice of bread as the ‘cup.’ Simply trim the off the crust and roll each slice of bread flat with a rolling pin. Mold into the muffin cups and brush the edges with melted butter. Fill as suggested above.

photo-77

Alice Springs Chicken

10 Jul

I made ice cream for dinner last night. Well, I guess I made ice cream instead of dinner last night. Unless you can count boiling eggs as preparing dinner. Now, before you pass too quick a judgement – no, I did not feed my family only boiled eggs (my kids would have been excited, but I personally hate boiled eggs) – we made Chef Salad. You have to have at least a few nights a week where dinner requires no more than five minutes of prep! Our Chef Salads, though pretty darn tasty, aren’t going to make the cut for the blog because I really don’t need a recipe to whip one of those up. My ice cream, on the other hand, will…but I haven’t taken pictures yet :). You’ll have to wait for that one (coconut banana! – you can’t wait, I know…patience…I’m sure I’ll have some today and I’ll do my best to take a picture before I eat it all). Luckily, I cook more often than I manage to blog, so I have a few recipes waiting in the wings for such an occasion as this.

Ever been to Outback Steakhouse? Ever been to Outback Steakhouse and ordered something other than steak? If you have, you can join the ranks of those of us who have tasted the heaven that is Alice Springs Chicken – yum.

photo-40

Ingredients:

4 pieces skinless, boneless chicken breasts

6 pieces bacon – fried crisp

1/2 tsp Lowry’s season-all

1 cup sliced mushrooms

3 cups shredded cheese – Cheddar, Colby, or Monterey Jack

honey mustard

Preheat oven to 350^F. Rub chicken breasts with season-all and set aside to marinate for 1 hour. While breasts are marinating, fry bacon crisp and drain (or, you can save the bacon grease and use it to cook the chicken in Рit gives a little extra flavor). Shred cheese and set aside. Take chicken from marinade and saut̩ on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight, golden color and cooked in the middle. Remove from pan. Place chicken in oven-safe pan and cover with honey mustard. Cover with layer of mushrooms, three slices of back, and then cover each piece with cheese. Bake in oven until cheese is melted Р15-20 minutes. Serve over rice.

*You can also add chopped artichoke hearts!

Honey Mustard:

1/2 cup prepared mustard

1/4 cup honey

1/4 cup light corn syrup

1/4 cup mayonnaise

Blend all together until completely smooth and free from lumps.