australian desserts: Bacon

Showing posts with label Bacon. Show all posts

Pork Tenderloin & Pimento Cheese Crostini Melts

Pork tenderloin and pimento cheese, broiled together and topped with crumbled bacon. These Pork Tenderloin and Pimento Cheese Crostini Melts are one very tasty way to enjoy pimento cheese.

Southerners loooooooove their pimento cheese! Even transplanted Southerners, like me. But I have to admit ... it is one of those things I had never even heard of until I moved South. When my brother's mother-in-law ... a true Southern lady ... asked me if I liked pimento cheese, I had no earthly idea what she was talking about. I'm super glad that I do now.

And at one of our {former} local restaurants, I discovered this incredibly delicious way to enjoy pimento cheese.

Pork tenderloin and pimento cheese, broiled together and topped with crumbled bacon. These Pork Tenderloin and Pimento Cheese Crostini Melts are one very tasty way to enjoy pimento cheese.

And at one of our {former} local restaurants, I discovered this incredibly delicious way to enjoy pimento cheese.

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German Potato Salad

I have yet to meet a potato salad I don't like. I'm a carb-a-holic, you see, and potatoes definitely fall in the yummy carb category for me. And one of my absolute favorite potato salads is vinegar-based German Potato Salad.

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Shredded Brussels Sprouts Salad

Okay, I know what many of you may be thinking already ... 'Brussels sprouts in a salad? Really, in a salad??'

Oh, yes ... in a salad. And this Brussels Sprouts Salad is sooooo good. It's one of our absolute favorites, and we have it at least once a week or so. Yes, it's that good.

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Spicy Guacamole Shrimp Melts {& Concord Foods Seasoning Mix GIVEAWAY}

Oh, I have a very exciting post today! You know why? Well, because I'm sharing a very easy, very yummy recipe featuring two wonderful products from Concord Foods. But that's not all. It's also because one of you gets to try these wonderful products, too! That's right. Compliments of Concord Foods, I get to give away a sampler pack of their guacamole and salsa seasoning mixes to a reader of The Kitchen is My Playground. Yay!

And that makes me happy. Because I love to give gifts. So now let's check out what I made with Concord Foods' stuff so you can get going with entering to win the sampler pack. Ok?

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Chipotle Sweet Potato Chowder

Whew! This Chipotle Sweet Potato Chowder is one that was tough to 'get right!' But I was determined. And persistence paid off.

The moment I came across this recipe in a magazine, I was intrigued. I had never thought of including sweet potatoes in a chowder, let alone making them the star of the show. Naturally, I had to give it a try. But ... it wasn't love at first bite.

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Sauteed Cabbage with Bacon

Today was an 'in the kitchen day' for me. Yay! I made sure to get everything else that needed to be done this weekend done yesterday so I could spend the afternoon today in the kitchen with no other worries hanging over me. No guilt. No pressure. Just relaxed cookin' fun.

I love it when I'm able to get my schedule to cooperate like that. As much as I love to cook, I absolutely do not enjoy it when it's done under time pressure. Especially when I'm working on new recipes.

Which is what I was doing today. Today I was test-driving some Thanksgiving dishes ... so Mark and I had a mini early Thanksgiving dinner tonight. Those dishes need a few tweaks, so I don't have them ready to share with you today ... but I do have ...
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Twice-Baked Sweet Potatoes {Eating the Alphabet - Letters S or T}

You know, when I was mixing up the filling for these Twice-Baked Sweet Potatoes, I was completely underwhelmed. But when I baked them up for their second baking time, something A-MAZING happened! Yum! I swear, that second baking time ... when all the flavors got time to meld together ...
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Spicy Tomato Bacon Spaghetti

I love spaghetti! So, when this month's Crazy Cooking Challenge came around with the challenge of spaghetti with red sauce, I was stoked. (Yes, I did grow up during the 80's, in case you were wondering ... ya know, with my cool use of the word stoked and all.) So many spaghetti possibilities!!! In my search for my challenge entry, I found way more than one spaghetti dish of interest. For the challenge, I went with Pizza Spaghetti Bake, but that wasn't the only spaghetti dish whipped up in my kitchen during my challenge preparations. Nope. I also fell in love with this Tomato Bacon Pasta from Just One Cookbook. Delicious.

With a generous dose of crushed red pepper simmered in the sauce, this dish is in line with the flavors of a spicy Pasta Amatriciana served at one of my favorite local Italian restaurants. I'm excited to now know how to prepare this at home! But with the addition of bacon, I think this version may even kick the restaurant dish's pa-tooty!

I cooked up some applewood smoked bacon and combined it with lots of chopped onion, some garlic, diced tomatoes, and crushed red pepper ...

... and let that simmer together to become a beautiful bacon-y red sauce.

Then I added cooked spaghetti and lots of fresh parsley, tossed it all together ...

... and topped it off with freshly grated Parmesan and more parsley. The result? A dish that's both delicious and beautiful. As we say at our house, it's a keeper! Most definitely.

Spicy Tomato Bacon Spaghetti

Source: Adapted from Just One Cookbook's Tomato Bacon Pasta

Ingredients

1/2 of a 13 or 14 oz. package spaghetti (I used whole wheat)

8 slices applewood smoked bacon, chopped (you could use regular bacon just fine)

2 cloves garlic, minced

1 large onion, chopped

1/2 tsp. red chili pepper flakes

2 (14.5 oz.) cans diced tomatoes, undrained

1/2 c. reserved cooking water from cooking the pasta

1/2 c. chopped fresh parsley

Sea salt & freshly grated black pepper, to taste

Freshly grated Parmesan cheese

Additional chopped fresh parsley

Directions

1. Cook spaghetti in a large pot of salted boiling water according to package directions. When spaghetti is cooked, reserve 1/2 cup of the cooking water. Drain spaghetti and set aside.

2. Meanwhile, cook bacon in a large skillet until just browned, about 5 minutes; drain. Add onion and garlic to the drained bacon; cook until onion is translucent, about 4 to 5 minutes. Add red chili pepper flakes, diced tomatoes with juice, and reserved pasta water. Stir to combine.

3. Bring to a simmer and then cook, uncovered, for 10 minutes. Season with salt and pepper, to taste.

4. Add the pasta and 1/2 cup chopped fresh parsley; toss to coat. Top individual servings with grated Parmesan and additional chopped parsley.

Enjoy!

This post is linked with Cast Party Wednesday hosted by Lady Behind the Curtain, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sundae Scoop hosted by I {heart} Naptime, Scrumptious Sunday hosted by Addicted to Recipes, Savvy HomeMade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Shine Your Light, Just Something I Whipped Up hosted by The Girl Creative, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Gooseberry Patch Recipe Round-Up.

... and let that simmer together to become a beautiful bacon-y red sauce.

Then I added cooked spaghetti and lots of fresh parsley, tossed it all together ...

... and topped it off with freshly grated Parmesan and more parsley. The result? A dish that's both delicious and beautiful. As we say at our house, it's a keeper! Most definitely.

Spicy Tomato Bacon Spaghetti

Source: Adapted from Just One Cookbook's Tomato Bacon Pasta

Ingredients

1/2 of a 13 or 14 oz. package spaghetti (I used whole wheat)

8 slices applewood smoked bacon, chopped (you could use regular bacon just fine)

2 cloves garlic, minced

1 large onion, chopped

1/2 tsp. red chili pepper flakes

2 (14.5 oz.) cans diced tomatoes, undrained

1/2 c. reserved cooking water from cooking the pasta

1/2 c. chopped fresh parsley

Sea salt & freshly grated black pepper, to taste

Freshly grated Parmesan cheese

Additional chopped fresh parsley

Directions

1. Cook spaghetti in a large pot of salted boiling water according to package directions. When spaghetti is cooked, reserve 1/2 cup of the cooking water. Drain spaghetti and set aside.

3. Bring to a simmer and then cook, uncovered, for 10 minutes. Season with salt and pepper, to taste.

4. Add the pasta and 1/2 cup chopped fresh parsley; toss to coat. Top individual servings with grated Parmesan and additional chopped parsley.

Enjoy!

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Broccoli & Apple Salad

When I make broccoli salad, I usually make my Mom's broccoli salad - which is probably the version most people are familiar with. It's got raisins (or craisins), red onion, sunflower seeds, and bacon in it. And it's delicious.

One night I wanted to make some broccoli salad, but didn't have all the ingredients on hand. Namely, I was lacking red onion, sunflower seeds, and, well, bacon. But hey - I had the broccoli! I turned to the Internet, and quickly found an alternative combination ... this apple version ... for which I had all the ingredients on hand.

I whipped it up for dinner, and was very pleased with the result. Mark and I both declared it a keeper, and decided we really liked the apple in it.

So, if you have a hankering for broccoli salad and find yourself missing some ingredients ... or just don't feel like frying up some bacon, ... give this apple version a try. It makes up a really nice and tasty salad.

Apple Broccoli Salad

Source: Adapted from Fake Food Free

Ingredients

4 c. broccoli florets, chopped

4 green onions, thinly sliced

1 c. chopped unpeeled apple

1/4 c. plan Greek yogurt

2 T. mayonnaise

2 tsp. red wine vinegar

3 tsp. sugar

1/2 c. dried cranberries, chopped

1/2 c. coarsely chopped walnuts or pecans

Directions

1. In a medium-sized bowl, combine the broccoli florets, green onions, and chopped apple.

2. In a small bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar, and sugar. Pour over the broccoli mixture. Stir to coat. Stir in the dried cranberries and nuts.

3. Refrigerate at least 30 minutes before serving.

Enjoy!

This post is linked with The Cure for the Common Monday hosted by Lines Across My Face, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Creative Juice Thursday hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Show Off Your Stuff hosted by Fireflies and Jellybeans, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Savvy HomeMade Monday hosted by Home Savvy A to Z.

Apple Broccoli Salad

Source: Adapted from Fake Food Free

Ingredients

4 c. broccoli florets, chopped

4 green onions, thinly sliced

1 c. chopped unpeeled apple

1/4 c. plan Greek yogurt

2 T. mayonnaise

2 tsp. red wine vinegar

3 tsp. sugar

1/2 c. dried cranberries, chopped

1/2 c. coarsely chopped walnuts or pecans

Directions

1. In a medium-sized bowl, combine the broccoli florets, green onions, and chopped apple.

2. In a small bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar, and sugar. Pour over the broccoli mixture. Stir to coat. Stir in the dried cranberries and nuts.

3. Refrigerate at least 30 minutes before serving.

Enjoy!

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Clam Chowder with Greens {a lighter NE Clam Chowder option}

The thick and creamy goodness of New England style clam chowder, chock full of clams, cream, and tender potatoes ... it's one of my favorites. But, I felt it necessary to find a lower-fat, lower-carb, healthier version to make at home that didn't induce the usual post-bowl guilt I felt after indulging in it's rich yumminess.

Still, it was difficult for me to let go of the traditional. I did grow up in New England, after all. When I came across a recipe packing in greens and boasting lower calories and carbs, I was skeptical, but tried to hold on to a chowder-open mind. Replace the traditional potatoes with leafy greens?? Really??? Though skeptical, I was intrigued.

So, figuring the worst that could happen was a wasted pot of chowder, I took the plunge and cooked up a batch. Well guess what? This is now my go-to Clam Chowder. No wasted pot of chowder here. While it's not quite as thick as the traditional fare, it's got great flavor and a healthy kick from the greens.

Healthy greens like these turnip and mustard greens ...

... chopped up and cooked up with a whole mess of clams, half-and-half, and turkey bacon.

Serve up a bowl with some whole-grain bread, and you've got yourself a hearty meal with all the creamy goodness of New England Clam Chowder ... and minus the guilt.

Clam Chowder with Greens

Source: Adapted from Prevention Healthy Cooking's Lose Weight the Smart Low-Carb Way

Ingredients

1/4 lb. (about 5 slices) turkey bacon

1 T. olive oil

1 large onion, finely chopped

1 garlic clove, minced

6 T. flour

4 c. (about 12 oz.) chopped turnip or other greens

2 (14 1/2 oz.) cans chicken broth

3 (10 oz.) cans chopped clams, juice reserved

1 c. milk or half-and-half

1/4 tsp. black pepper

Directions

1. Drain clams, reserving the juice.

2. Chop bacon; cook in a large saucepan over medium-low heat until crisp. Drain on a paper towel and set aside.

3. Add olive oil to the same pan, and then add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 8-10 minutes. Add flour and cook and stir about 1 minute, coating onions with the flour. Add chopped greens and cook about 2 minutes.

4. Stir in chicken broth and reserved clam juice. Bring to a simmer over medium heat and cook for about 10 minutes.

5. Stir in milk or half-and-half and heat through. Stir in black pepper, clams, and turkey bacon; cook for 1-2 minutes more.

Note: I usually use a combination of turnip greens and mustard greens.

Enjoy!

This post is linked with Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, Foodie Friday hosted by Rattlebridge Farm.

... chopped up and cooked up with a whole mess of clams, half-and-half, and turkey bacon.

Serve up a bowl with some whole-grain bread, and you've got yourself a hearty meal with all the creamy goodness of New England Clam Chowder ... and minus the guilt.

Clam Chowder with Greens

Source: Adapted from Prevention Healthy Cooking's Lose Weight the Smart Low-Carb Way

Ingredients

1/4 lb. (about 5 slices) turkey bacon

1 T. olive oil

1 large onion, finely chopped

1 garlic clove, minced

6 T. flour

4 c. (about 12 oz.) chopped turnip or other greens

2 (14 1/2 oz.) cans chicken broth

3 (10 oz.) cans chopped clams, juice reserved

1 c. milk or half-and-half

1/4 tsp. black pepper

Directions

1. Drain clams, reserving the juice.

2. Chop bacon; cook in a large saucepan over medium-low heat until crisp. Drain on a paper towel and set aside.

4. Stir in chicken broth and reserved clam juice. Bring to a simmer over medium heat and cook for about 10 minutes.

5. Stir in milk or half-and-half and heat through. Stir in black pepper, clams, and turkey bacon; cook for 1-2 minutes more.

Note: I usually use a combination of turnip greens and mustard greens.

Enjoy!

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Okra Creole ... because I'm hanging on to Summer!

Am I the only one not yet ready to succumb to fall? I'm seeing a flood of apple and pumpkin 'fall-ish' recipes around the blogosphere, but I'm just not ready to go there yet! Don't get me wrong, I absolutely love the fall flavors of juicy apples, rich pumpkin, cinnamon, gingerbread ... and all those other 'warm' tastes we associate with fabulous fall. But I'm just not ready for them.

I'm still hanging on to cooking with the produce of late summer. The last few tomatoes. Not-quite-gone-by blueberries. Yummy fresh figs. And straggler okra.

I'm told that the okra plants will continue to produce until the first frost. I have no idea whether or not this is true, since I've never attempted to grow okra myself. But since bags of this wonderful stuff continue to appear on my desk at school from our very generous custodian Clayvon (a.k.a. Mr. Clay), I'm going to take people's word for it!

Keep it comin' Mr. Clay, and I'll keep on a-cookin' it up. Maybe when the okra's done, I'll finally be ready for fall.

Okra Creole
Source: Adapted from Cooking Light magazine

Ingredients
3 slices bacon or turkey bacon
1 (16 oz.) package frozen okra or about 1 lb. fresh okra, sliced
1 c. chopped onion
1 (14.5 oz.) can diced tomatoes
1 c. frozen corn kernels
1/2 c. water
2 tsp. Old Bay seasoning
1/2 tsp. black pepper

Directions
1. Cook bacon in a Dutch oven until crisp; remove from pan and drain on paper towels. Crumble bacon and set aside. (Note: If you use turkey bacon, I recommend putting a small dab of olive oil in the pan.)

2. Add remaining ingredients to bacon drippings in the pan. Cook over medium-high heat, stirring occasionally, for 5 minutes.

3. Reduce heat to low, cover, and simmer about 15 minutes or until vegetables are tender. Top with crumbled bacon.

4. Serve over hot cooked rice or cous-cous.

Enjoy!

This post is linked with Sweet Indulgences Sunday hosted by A Well-Seasoned Life and Friday Favorites hosted by Simply Sweet Home.

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Brussels Sprouts Soup

This one's simple - if you like Brussels sprouts, then I think you'll love this soup. If you don't like Brussels sprouts, then this soup's not for you! That's pretty cut-and-dry, wouldn't you say? I, for one, love Brussels sprouts and love this soup. And love that it comes together pretty quickly.

Heat up some frozen Brussels sprouts and give them a rough chop. My mom chopped up the ones for this batch of soup and she was a bit more meticulous than I would be ... she actually took the time to nicely quarter each sprout. She's sweet like that.

Mom quartering the sprouts

Then fry up some bacon and garlic, add your other ingredients, and let them simmer for about 15 minutes. You'll add the already-heated Brussels sprouts at the very end and just make sure they're heated through. Then enjoy your delicious soup with a little sprinkling of cheese on top!

Soup's on!

On a side note, that tiny corner of a biscuit you see to the right of the soup bowl was an experiment that didn't turn out as well as I expected. It's a Maple-Cardamom Sweet Potato Biscuit ... from my "50 Recipes for 2011" project list. I haven't chocked that one up as a failure yet ... yet ... but it definitely needs to be reworked.

Brussels Sprout Soup

Source: My Mom

Ingredients

3 (10 oz.) pkgs. frozen Brussels sprouts

2 slices bacon, diced

2 1/2 c. chicken broth

1 1/2 c. half & half

1 1/2 c. milk

2 cloves garlic, minced

1/2 tsp. oregano

1/3 c. rice, uncooked

Salt & pepper

1/2 c. grated mild or Longhorn cheddar

Directions

1. Cook Brussels sprouts in the microwave for about 15 minutes to thaw and heat. Roughly chop sprouts or cut in quarters.

2. Fry bacon and garlic in a Dutch oven until bacon is crisp. Add chicken broth, milk, half & half, rice, oregano, salt, and pepper. Bring to a boil; reduce heat and simmer, covered, until rice is cooked - about 15 minutes.

3. Add Brussels sprouts and warm through. Top with grated cheese to serve.

Enjoy!

This post is linked with Recipe Roundup hosted by Jam Hands, Countdown to 2012 - Best Soups & Stews of 2011 hosted by Finding Joy in My Kitchen, This Week's Cravings hosted by Mom's Crazy Cooking.

Mom quartering the sprouts

Soup's on!

Brussels Sprout Soup

Source: My Mom

Ingredients

3 (10 oz.) pkgs. frozen Brussels sprouts

2 slices bacon, diced

2 1/2 c. chicken broth

1 1/2 c. half & half

1 1/2 c. milk

2 cloves garlic, minced

1/2 tsp. oregano

1/3 c. rice, uncooked

Salt & pepper

1/2 c. grated mild or Longhorn cheddar

Directions

1. Cook Brussels sprouts in the microwave for about 15 minutes to thaw and heat. Roughly chop sprouts or cut in quarters.

3. Add Brussels sprouts and warm through. Top with grated cheese to serve.

Enjoy!

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Broccoli Salad and Chipotle Mac & Cheese - success and failure

Well... I had both success and failure in the day's cooking adventures. The Broccoli Salad is fantastic - but I knew it would be. It's a recipe from my Mom, and she's an absolutely fabulous cook so I had no doubts.

But the Chipotle Mac & Cheese was from one of the foodie blogs I frequent, so one can't be sure until one tries the recipe oneself. It was waaaaaayyyyyy too spicy - and I LOVE heat in my food, and I STILL think it was waaaaayyyy too spicy! Mark's comment when he tasted it: "I love you honey, but your experiment is a failure." He actually started referring to it as "the barely edible mac & cheese." He's not one to mince words - and I love that about him. Just tell it like it is. I appreciate that. I don't even think the Mac & Cheese is worth re-working to tone it down. Think I just have to accept defeat on that one.

So, here's the recipe for my Mom's Broccoli Salad. It was the succes of the day!

Donna's Broccoli Salad
Source: My Mom

Ingredients
Salad:
1 bunch broccoli, broken into small flowerets
1/2 c red onion, chopped
1 c celery, chopped
8 slices bacon, cooked & crumbled
1/2 c hulled sunflower seeds
1/2 c golden raisins or craisins

Dressing:
3/4 c mayonnaise
1/4 c sugar or Splenda
2 T apple cider

Directions
Combine salad ingredients in large bowl. Combine dressing ingredients; pour over salad and toss. Serve chilled. (NOTE: I used turkey bacon, and it worked just great.)

Enjoy!

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