Bacon and Leek Stuffing

What would you serve with pork tenderloins?  A bacon and leek stuffing, of course! YUM!

Ready to Serve!

I adapted my recipe from Williams Sonoma.  I did not use green onion and I added 2 celery stalks.  I also used some of the bacon fat to saute the leeks, carrots and celery...why not, right?!

Before baking in the oven!

French Baguette Grilled Cheese with Bacon and Avocado

It was just another Saturday until I decided to bake a loaf of bread, then turn the baguette into a delicious grilled cheese sandwich with a twist!  Who doesn't like cheese and bacon?!  The perfect combo to any sandwich!

Here is where I found the recipe I used to make this delicious bread: Homemade French Baguettes

For the sandwich I baked the bacon in the oven for 15 minutes at 375 degrees.

I added fresh slices of aged cheddar cheese to the bread and baked it until it was melted.  To the sandwich I added fresh slices of avocado and 2 slices of bacon.  So simple, yet so good!  Enjoy :)

Mini Twice Baked Red Potatoes

These are so much better than any other, because you can pop them right in your mouth!  Great  appetizer for any gathering!

1 bag of mini red potatoes

1/4 cup sour cream

1/4 cup butter

1/4-1/2 cup milk

1/2 cup cheddar cheese

1/3 cup bacon crumbles (I cheated and got them from the prepared food bar at wegmans!)

1TB scallions

salt and pepper to taste

Preheat oven to 400 degrees.
Wash potatoes and place in tin foil.  Bake for 1 hour or until soft..
Cut a little more than half of the potato; 3/4 of the potato will be stuff the other 1/4 will just be used for the filling.  Use a knife to score the potato so it is easy to scrap out the potato.  Place baked potato in a bowl with mix with fixings.

Mix all ingredients in bowl, put in a bag and pipe filling into the potato haves.  Bake at 400 degrees for 20 minutes or until browned on top.  Enjoy!

They were so good, once they came out of the oven I didn't even get a picture they went so fast!

Bacon and Pea Risotto

1 1b thick cut bacon; cut into 1/2 inch pieces

2/3 cup frozen green peas

1 cup arborio rice

2 cups chicken broth

1 cup dry white wine

1 small shallot finely chopped

2 cloves garlic minced

thyme

salt and pepper

1 Tb butter

1 - 2 Tb olive oil

1/2 cup Parmesan cheese

In a pot cook bacon until crispy.  Set bacon aside.  Remove half of the bacon fat, add peas and cook in bacon fat :)  Remove peas when cooked through.

In the same pot add shallot, garlic, thyme salt and pepper (additional oil if needed).

Add rice,  heat through about 3 minutes over medium heat.

Add 1 cup of chicken broth.  Stir often.  

Add  next cup of broth once the liquid is soaked up in risotto.

Keep stirring!

Add 1 cup white wine.

Once all liquid is about all absorbed, add cheese.

Add bacon and peas, mix well, ENJOY :) 

Smashed Potato Salad

A new spin on the classic potato salad!

1lb small red potatoes
1 red bell pepper, chopped
scallions; chopped
1lb bacon; chopped (baked @ 415 degrees for 20 min. or until crispy)
1/2 cup sour cream
1/2 cup mayo
salt and pepper

Cut potatoes in quarters.  Boil until a fork smoothly comes out.  Reserve 1/2 of potatoes.  With half of the boiled potatoes in the pot, add the sour cream, mayo, salt, and pepper.  Mash it all up together.  Once you have it to a good mash/smash, add the other half of potatoes, scallions, red pepper and bacon.  Chill and serve :)

Sprinkle Extra Bacon on top for an extra crunch!

Enjoy:)

Pork with Beer and Bacon Gravy

Courtesy of Rachel Ray!  Really, when is bacon NOT good in a dish??  You'll definitely want to serve this pork with rice or mashed potatoes to soak up the delicious beer bacon gravy!

Ingredients

• 4 boneless pork chops
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, plus a drizzle
• 2 thick slices smoky bacon from deli counter, diced 1/4-inch
• 1 medium onion, diced 1/4-inch
• 1 rounded tablespoon all-purpose flour
• 1 bottle amber to dark German beer
• 1/2 cup stock

Directions

Season the chops liberally with salt and pepper. Heat the extra-virgin olive oil in a skillet over medium-high heat. When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 4 to 5 minutes. Remove to a platter and cover with foil, reserve.

Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon (or save to sprinkle on top for garnish!) until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Add pork to gravy and continue to cook for 3 or 4 minutes and season with pepper. Pour the gravy over the chops and serve immediately.

Bacon-Grits Fritters

The book club I am in met to review, 'The Help' and kept the theme of southern cookin'!  I really wanted to try fried okra, but since I wasn't feeling that brave, I am trying out this bacon-grit fritter recipe I found on a southern cooking website.  My favorite food when Jason and I traveled to Charleston, SC,  was shrimp and grits and I REALLY hope this little fried ball of grits takes me back to  Charleston :) 

I served this last night...AND...it was a hit!  Crispy and crunchy on the outside and creamy and cheesy on the inside....YUM!

Ingredients

• 1 cup uncooked quick-cooking grits
• 4 cups milk
• 1 teaspoon salt
• 1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese
• 1/2 cup cooked and finely crumbled bacon (about 8 slices)
• 2 green onions, minced
• 1/2 teaspoon freshly ground pepper
• 2 large eggs
• 3 cups Japanese breadcrumbs (panko)
• Vegetable oil

Preparation

• 1. Prepare grits according to package directions, using 4 cups milk and 1 tsp. salt. Remove from heat, and let stand 5 minutes. Stir in cheese and next 3 ingredients, stirring until cheese is melted. Spoon mixture into a lightly-greased 8-inch square baking dish or pan, and chill 4 to 24 hours.
• 2. Roll grits into 1 1/2-inch balls. Whisk together eggs and 1/4 cup water. Dip balls in egg wash, and roll in breadcrumbs.
• 3. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm.
• Make ahead: Prepare recipe as directed through Step 2. Cover and chill in a single layer up to 4 hours. Fry as directed. You may also prepare through Step 2 and freeze on a baking sheet for 30 minutes or until firm. Transfer to a zip-top plastic bag, and freeze. Cook frozen fritters as directed in Step 3, increasing cooking time to 5 to 6 minutes or until golden and centers are thoroughly heated.

ENJOY :)

Bacon Spinach Quiche

Just in the mood for a delicious breakfast to start off the beautiful fall day.  If it involves baking I can make it!  I had all the ingredients and have been craving this dish, so...I made it!  It is easy and delicious, the two best criteria for cooking in the morning! 

Saute 1/2 small cooking onion and chopped bacon.  Add roughly chopped fresh baby spinach until just heated though.  Layer in pie crust.

Combine 6 eggs, 1 1/2 cups of milk/heavy cream (I used 1/2 of heavy cream, 1 cup milk since we drink skim milk), salt and pepper.  Pour over spinach and bacon saute.

Add Cheese.  I used a mix of cheddar, mozzarella, provolone.  Enough for a think layer on top and lightly mix into egg mixture.

Bake at 375 degrees for 40 minutes.  

Let cool for about 10 minutes.  Enjoy a delicious breakfast!

Grilled Romaine Salad

You can grill just about anything...including romaine lettuce!  Such a simple way to put a new spin on a salad!  In a pinch you can make a boring ole salad seem so fancy, colorful and tasty!  Oh, and one more confession.  Besides my love for cheese...what is that phrase that all chefs agree on, "everything's better with bacon"?  I totally agree! 

Salad for 2

1 head of romaine   

cherry tomatoes
bacon
blue cheese crumbles
blue cheese dressing


Grill romaine to heat through and give color, add the toppings, & enjoy!