In large bowl, combine broccoli, onion, raisins and bacon
Add vinegar pepper and sunflower seeds and toss well to combine
The original recipe which I got from my Grandma, included a 1/4 cup sugar (most recipes from the 50’s era seem to have a lot of sugar :)). I omitted all sugar to make this a paleo salad, and it tasted great!
Nothing says comfort food like Creamed Corn with Bacon and Leeks. Corn is starting to come into season now, and hopefully you can find it fresh and sweet and serve steamed – as is – or with a little salt and butter! This is a fantastic recipe for leftover steamed corn. Cut kernels off the cob and cook with some milk, leeks and bacon. Delish!
6 ears corn
2 cups milk
1 chopped leek
4 slices bacon
Salt/pepper to taste
Cut kernels from ears of corn to measure 3 cups
Using the dull side of knife blade, scrape milk and remaining pulp from cobs into a bowl
Place 1 1/2 cups kernels, milk, salt and pepper in a food processor, process until smooth
Cook bacon in large cast-iron skillet over medium heat until crisp, turning once
Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon
Add leek to pan and cook 2 minutes or until tender, stirring constantly
Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and bring to boil
Reduce heat and simmer for 3 minutes or until slightly thick
Sprinkle with the crumbled bacon just before serving
Ever felt stumped when trying to make more than a few strips of bacon, perhaps for a big breakfast, brunch or party? I usually microwave bacon, occasionally will fry it, but that works best in small batches and ends up taking a while and sometimes making a mess! Baked bacon to the rescue!
This is a super simple way to cook bacon! You’ll need a large glass dish (9″ x 13″) and you’ll simply lay the strips of bacon side by side – bake it in a hot oven until desired crispiness and then remove, let drain on paper towels and voila!
Heat oven to 400*
I recommend using a large dish with sides, e.g. a 9″ x 13″ glass dish
Lay strips of bacon side by side and bake for 20 minutes or until desired crispiness is reached
Breakfast for dinner, you say? Yes, please! It’s healthy, easy, and delicious.
When the Huz is out of town, and we don’t have the boys Maya asks for this a lot, and I couldn’t be happier to make it 😉
I honestly think soft boiled eggs, bacon, and avocado each on their own make any dish better, so putting them all together in one dish?? Y-U-M-M-Y! I don’t think there’s any big secret on how to make this, except maybe how to soft boil an egg. I like doing it this way sometimes vs over easy in the frying pan. There’s less mess to clean up, and it’s easier to cook multiple eggs.
Bring water to a boil. Lightly place all eggs into the water and let boil for 7 minutes. Remove all the eggs that you want to have a runny yolk, and run cold water over them. If you have a toddler or anyone else that wants their eggs a little more cooked, leave those eggs in the water, but remove it from the heat. While you are peeling your soft boiled eggs, they will continue to cook in the water. Take the other ones out after another minute or two and you’ll get a yolk like this.
Still have turkey leftovers? This is a fabulous soup to use some of those leftovers. Canadian bacon or pancetta gives the soup a great well rounded flavor and the mashed potatoes and turkey gives it a sense of comfort and warmth. The sage just makes it additionally interesting. A great fall or winter soup!
1 Tbsp butter
1 large onion, chopped
1 cup celery, chopped
1 large carrots, halved lengthwise and thinly sliced
1 or more oz Canadian bacon, chopped
3 cups chicken broth
3 cups chopped cooked turkey (I cubed it, but think it would be good shaved as well)
2 1/2 cups mashed cooked peeled baking potatoes
1 Tbsp chopped fresh sage and additional fresh sage leaves for garnish
fresh ground pepper to taste
Heat butter in large pot, add onions and cook for a few minutes
Add celery, carrots, bacon and cook for another 5 minutes until onions are translucent
Add broth, turkey, potatoes and sage, stirring with whisk until blended
Bring to boil, reduce heat and simmer for 10 minutes
What’s better than Goat Cheese Stuffed Dates and Bacon Wrapped Dates? Throw all those ingredients together and make Bacon Wrapped Goat Cheese Dates! 🙂 These are so tasty, and a perfect dish for the upcoming holiday season! I like to serve these as an appetizer, or together with a light soup like a squash, mushroom or other mild soup!
12 dates, pitted
6 strips of bacon, cut in half
small block of goat cheese
Fresh thyme as garnish (optional)
Stuff dates with goat cheese
Wrap one 1/2 slice of bacon around tightly
Bake for ~20 minutes at 400 degrees or until bacon is crispy and starting to turn brown
These are delicious! I mean how could they not be? Cheese filled jalapeno peppers wrapped in bacon and baked to crispy perfection! These must be a total crowd pleaser – an awesome app for any season! Enjoy. 🙂
12 jalapeno peppers, halved and seeds removed (keep a few seeds if you like spicy – as the seeds hold the heat!). And a note of caution – don’t touch your eyes while chopping. The oil from the seeds is very hot!
1 8oz block of cream cheese
1 cup sharp cheddar cheese
6 strips of bacon, halved
Mix cream and cheddar cheeses
Fill jalapeno pepper half with cheese mixture and put on the other half
Wrap in bacon
Bake at 400 for 20 minutes or until bacon is crispy (use broiler for a few minutes at end for extra crispiness if needed!)
In a large bowl, combine vinegar, mustard, honey, shallot and garlic. Let sit 15 minutes to soften shallot and garlic and to infuse flavor. Slowly whisk in the olive oil to create an emulsified dressing. Season with salt and pepper.
Add endive and arugula to the bowl; toss to coat. Divide salad between 6 plates and sprinkle with bacon, blue cheese, pistachios and sliced pears.