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Tag Archives: Bacon

Fried Confetti Corn

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Warning:  This is not a light corn salad.

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I guess the word fried and the bacon kind of gives that away.

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As you know, I love the pretty colors.

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Especially since that red pepper is one piece of the very small bounty from my garden.

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That creamy goodness peeking out from under there is cream cheese, and a little half-and-half.  I actually used a block of reduced-fat cream cheese because I had it in the fridge.  Jake was none the wiser.

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Just in case you couldn’t see all of the creamy goodness with all the bacon in the way.

One of my favorite dishes from my mom’s repertoire is creamed peas.  Of course I have to call her every Christmas and Easter when I want to make it; so I can’t give you the exact recipe right now.  I’m pretty sure it involves thickening butter and evaporated milk and then tossing in the peas.  Back in the day we would use fresh peas from the garden, but a bag of frozen works too.  Just so you know, the peas are not actually creamed/crushed, but they are encased in cream; so I guess that’s the reason for the name.

Anyway, the point is, I think this cream cheese version would work with peas too.  But you knew I would get to that after the rambling, didn’t you?

I almost forgot to tell you that this recipe came from Southern Living.  it was actually in the November issue, you know, for Thanksgiving.  I think it would be perfect with the turkey, but fresh corn is scarce that time of year, isn’t it?

Eat Well and Savor.

 

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Pickled Peach and Bacon Dogs

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With Arugula Mayo.

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Trust me when I tell you that there’s a hot dog under there.

The first step to a perfect hot dog:

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Toasted buns.  Shout it from the rooftops, people.

I want to put this mayo on everything, in large quantities.

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In fact, I think next time I will use it as a chip dip.  For the record, there’s basil in there too.

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I’ve never pickled a peach before.  I think this changed my life.  If you have 20 minutes you should try it.

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After you toast the bun then slather on the mayo, shove in the bacon, stack on those peaches, squeeze in the dog, and top with arugula.  I also highly recommend some extra mayo and peaches on your plate so you can make sure that you get plenty of both in each bite.

This recipe is from Better Homes and Gardens and it’s worth the price of a five-year subscription.  My husband won’t even put ketchup on a hot dog; he is a strict mustard-only kind of guy.  He ate three of these as-is.  In case you don’t recognize it, that’s a ringing endorsement.

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I finally used my new tray from Williams-Sonoma.  It was perfect to lug everything down to the patio in one trip.

Eat Well and Savor.

 

 

Broccoli Salad

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No fancy serving dishes for this salad.

I took this up to the Marnie’s house on the lake!   And it was so good I made it again today for lunch.  It’s hard to tell but there are grapes and raisins and sunflower seeds in there.  There’s also some bacon, but you can totally leave it out.

The dressing is a classic combo of may0, sugar, and white vinegar.  Mix it all together and chill.  Done.

This was in Family Circle’s August 2009 edition and try as I might I couldn’t find a link, so here you go.

1 cup mayo

1/4 cup sugar

1 tablespoon white vinegar

7 cups broccoli

1 pound bacon

1 cup seedless red grapes

1 cup raisins

1 cup sunflower seeds

1 small red onion

A word about broccoli and men:  I can count on Jake eating green beans, corn, or carrots.  Maybe zucchini or spinach if it’s hidden in a casserole with copious amounts of cheese and/or meat.  I never dreamed that he would eat broccoli salad.  I mean, seriously, it’s the main ingredient and the first word in the title; there’s no hiding that.  Of course I was surprised when he asked what was in the salad.  I asked him what ingredient would make him not eat it.  His reply:  carrots.  I was astonished.  Carrots are in the big three.  What was I missing?  I happened to have a carrot in my hand, so obviously that influenced his response.

I want to say that the moral of the story is that if you want a man to eat vegetables cover them in bacon, but I don’t want anyone to think that I really believe that applies to all men.  Here’s hoping you get my point.

Eat Well and Savor.

 

 

Cheesy Bacon Potato Skins

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I think I just hit three out of five food groups.

Four, if you count that big lump of sour cream.   Obviously this is not health food.  In the interest of branching out, I picked these at random out of one of those Betty Crocker mini magazines that they have at the checkout.  This one is aptly called It’s Summer!  I did not insert that exclamation point.  As a general rule, court reporters do not use exclamation points in transcripts.  I think that’s why every text, e-mail, or note card that I write includes at least two.

Anyway, turns out that this recipe actually comes from Robert Cowling, Blog Chef.   I’m glad that I discovered that, because I wasn’t convinced that the cooking times were right in the mini mag.  But I’m jumping ahead a little.

Here’s how it all began:

This picture really doesn’t serve a purpose, but I love a reason to show off some crispy bacon.

After a little baking in the mike you scoop out the insides and reserve them for another use.  In my house that use is Phoebe’s dinner.  Then you brush them with a mixture of olive oil, salt, pepper, garlic powder,  paprika, and Parmesan cheese.

Now here’s my favorite part:  deep fry for five minutes.

Seriously, I have used the deep-fry method more in the last couple months than I have in the last 25 years!  Exclamation point intended.

Isn’t it totally worth it?

This is where my skepticism kicked in.  The recipe said something about baking them with the skins up first and then filling them and then baking them again.  That seemed like a lot of baking for little guys that had just been deep fried.  I went with the version from the Blog Chef.

He didn’t disappoint.

I should note that I bought a lovely citronella candle with a fresh rain scent from Barnes and Noble.  I went on and on about it all day.  When I was frying the bacon Jake came down the stairs and informed me that we should find a candle that can recreate that aroma.  I think he might be on to something.

Eat Well and Savor.

Savory “Cake” with Bacon, Chervil, and Figs

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Cake Sale aux Lardons et aux Figues.  Imagine that the E on Sale has that fancy accent thing on it.  Oh, and also imagine that chervil was nowhere to be found at my usual haunts. so there’s actually parsley in there instead.

All day long Jake asked me what I was making and I told him that it was called Savory Cake.  I neglected to use my air quotes.   Since it’s in a loaf pan I like to consider it bread, which was easier for Jake to accept.  Especially when I referred to it as Bacon Bread.

Speaking of bacon, it’s so lovely when it sizzles away, but it’s even more beautiful when it’s all crispy.   I actually did use the pancetta, but you get the drift.

The name mentions the important parts, but it left out the cheese.  Comte cheese, to be precise.  Again, imagine that pesky accent.  I’m not sure I’ve ever used this type of cheese before.  It was not quite as hard parmesan, but firm enough to grate.  It was like butterscotch.  Very good just for snacking too.

My plan was to have this as part of brunch, but by the time I got around to it, it turned into a nice afternoon snack. 

I suppose I should mention that this is from Elizabeth Bard and Lunch in Paris.   She said you can mix up the ingredients and use hazelnuts or sun-dried tomatoes, but I am loving the figs. 

Eat Well and Savor.

 

Baked Spinach with Bacon

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I had you at bacon; right?  Even though I didn’t have the patience to let the bacon get as crispy as I’d hoped, this was easy and light, and my husband even had seconds.   That’s newsworthy because, as you may recall, spinach is not on his list of the Big 3 vegetables.  This was also the perfect match for the Cherry-Stuffed Ham and Twice-Baked Potatoes.

Just frozen spinach mixed with eggs and bread crumbs.  It bakes in the oven with the bacon on top.

I guess the bacon is supposed to get crisp enough to crumble, but after waiting more than two hours for the ham and then 45 minutes for the spinach I just couldn’t wait any longer.  Patience is one of the many virtues I don’t possess.  I used my kitchen shears and snipped away.

The spinach recipe comes from Clementine Paddleford and The Great American Cookbook.  It’s actually from the California section.  This book was first published in the ’60s; I would love to know if anyone in California still eats spinach baked with bacon grease.  Personally, I used center cut bacon and I was surprised and pleased that it wasn’t super greasy. 

The ham is a recipe that I pulled out of Better Homes and Gardens.  The date isn’t on it, but I would guess it’s from sometime in the spring of 2010.

I realize now that the slits I made to stuff the cherries into went the wrong direction.  Still, I had seconds on this one.   The rest of the sauce is peach preserves, so I plan to have the leftovers on toast. 

Sorry.  I didn’t take a picture of the inside of the potatoes.  Hey, it’s a potato, I think y’all know what it looks like.  No fancy recipe here.  Bake the potato, scoop it out, mash it with butter and milk (my mom revealed to me yesterday that she uses canned milk), put it back in the shell and top with Velveeta, back in the oven until it melts.  Can anything really go wrong with Velveeta?

Happy Easter.

Eat Well and Savor.

 

Pasta a la Gwendal

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This is basically one of those recipes where you clean out the fridge and throw it in your pasta.  Of course I didn’t have lardons in the fridge, so I had to get a hunk of pancetta. 

This is one more from Elizabeth Bard and Lunch in Paris.  Gwendal is her husband’s name.  I found it quite amusing that she did the old “some names have been changed to protect privacy” but her husband didn’t get so lucky. 

It really pays to write things down.  In this case to blog them I guess.  I’m beginning to learn that I’m smarter than I think.  I just need to learn to listen to myself.  I’m quite anal about following the directions, even when in doubt.  Hey, I figure these people wrote books, not me.   I knew the pancetta wouldn’t get crispy if I followed directions, but I did it anyway. 

Hiding in there with the obvious zucchini and carrots is some fennel, and sun-dried tomatoes too.   At first I thought there was way too many vegetables, but it wound up being a nice balance.  The recipe says it serves four, but I think it’s going to be a few more servings than that.   

Eat Well and Savor.