Posts Tagged ‘bacon’

Chocolate Peanut Butter Bacon Bark

You favorite combination of peanut butter and chocolate gets a third party – bacon! Salty and sweet is never a bad thing.

Chocolate Peanut Butter Bacon Bark 1

Today in college football, Ohio State plays Penn State and although it is not a rivalry it’s close enough to make it a big game regardless of each teams ranking. And it just so happens to also be National Greasy Foods Day, which is perfect for football. But since I like to celebrate my Saturdays with peanut butter and chocolate in the spirit of my buckeyes, I made a peanut butter and chocolate treat that incorporated the best greasy food item ever – bacon! After falling in love with the peanut butter bacon burger this was bound to happen. It’s not like I haven’t made cupcakes and cookies with bacon before. It is sweet and salty goodness.

Last but not least, the icing on the cake for today is my arrival in Seattle! I am visiting my friend Chip who recently moved there and then the next couple days I am going hog wild with Peabody (Culinary Concoctions by Peabody) and Kita (Pass the Sushi/Girl Carnivore)! It shall be full of deliciousness and merriment. And for a fun story for how this trip came to be, check out Peabody’s post.

Chocolate Peanut Butter Bacon Bark 2

One year ago: Winter Wheat Berry Power Salad

Two years ago: Homemade Funfetti Cupcakes

Three years ago: Red Beans and Rice
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Bacon Wrapped Mac & Cheese Jalapeno Poppers

Reinvent your favorite jalapeno poppers with a spicy pepperjack macaroni and cheese stuffing and wrapped in bacon. Now that’s football watching food!

Bacon Wrapped Mac & Cheese Jalapeno Poppers

Fall not only brings typical flavors of apple and pumpkin but also snacking season. Dips, chips, meat, cheese, and fried things. No football game is complete without some great snacks and what better than something that involved, bacon, cheese, and spice? I am sure you’ve had or at least heard of jalapeno poppers before. But instead of the cream cheese mixture how about reinventing them with a macaroni and cheese stuffing? A spicy, creamy mac and cheese made with The Laughing Cow® spicy pepperjack cheese, spooned into a jalapeno half, wrapped in bacon and then baked to crispy perfection.

One year ago: Peanut Butter Fudge Cake

Two years ago: Carrot Cake Batter Dip

Three years ago: Strawberry Mojito
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Goat Cheese Stuffed Bacon, Peach, & Basil Burgers

Be adventurous with this goat cheese stuffed burger topped with not only bacon but basil, peach chutney and even peach slices. You’ll be surprised how good it tastes!

Goat Cheese Stuffed Bacon, Peach, & Basil Burgers 1

Well that was quick. Just yesterday I mentioned that any day now someone will snatch me up for a job. Sure enough shortly after applying to a couple jobs yesterday morning I got a phone call from one asking to set up an in-person interview. An hour later I had a confirmation e-mail for an interview on August 18th! I should foretell things more often on this blog – it’s magical. I did just apply to two more perfect-for-me jobs O:-).

Goat Cheese Stuffed Bacon, Peach, & Basil Burgers 2

To celebrate this crazy turn of events lets have some fun with our food by combining meat and fruit into one crazy-awesome burger. This burger starts off decently normal with a little pepper mixed into the meat and bacon for topping but then you stuff some goat cheese in the patty and add peach chutney, peach slices, and basil on top. Sounds weird but tastes delicious. If you are skeptical assemble it with everything but the peach slices, but put them on the side to try. I bet they will end up on that burger if you give them a chance.

Goat Cheese Stuffed Bacon, Peach, & Basil Burgers 3

One year ago: Veggie Cups with Green Goddess Dip & Roasted Red Pepper Hummus

Two years ago: Cinnabon Roll Rice Krispies Treats
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Deviled Potatoes

Deviled potatoes are exactly what they sound like, potatoes with a deviled filling, and they are just as addicting as the classic deviled egg and potato skin appetizers. 

Deviled Potatoes 2

Everyone loves deviled eggs – the creamy, tangy filling wins every time. But who’s to say that it can only be transported to your belly in the vehicle of a hard boiled egg white? I introduce to you, deviled potatoes. These potatoes are a combination of potato skins and deviled eggs. Roasted potatoes have their middles scooped out like potato skin or a yolk of a hard boiled egg which gets mashed up with all the usual suspects found in a deviled egg: mayonnaise, vinegar, mustard, and paprika. Top them off with crumbled bacon and then devour.

You might want to double the recipe if this is the only appetizer and you are serving more than 5 people, because that’s all it took for these tasty morsels to disappear.

Deviled Potatoes 1

Three years ago: Homemade Wheat Thins
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Breakfast Casserole Stuffed Mini Bell Peppers #BrunchWeek

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

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Check out all the amazing recipes today:

Brunch Beverages:

Brunch Eggs:

Brunch Main Dishes:

Brunch Sides:

Brunch Breads and Grains:

Brunch Desserts:

Breakfast Casserole Stuffed Mini Bell Peppers 3

When I received the mini bell peppers from Baloian Farms it did not take long for me to figure out how to use them in a brunch recipe. Oddly enough my mind immediately went to stuffed peppers even though growing up I could not get far enough away from anything resembling stuffed peppers (or stuffed cabbage, which I still dislike). Thankfully my taste buds grew up and I decided to make a breakfasty version by stuffing the mini bell peppers with breakfast casserole.

Breakfast Casserole Stuffed Mini Bell Peppers 1

The real challenge was deciding upon which recipe to use as my dad has a slew of different breakfast casserole recipes. I ended up picking this one which uses honey, as I thought it would bring out the sweetness of the bell peppers – and I was right. These sweet mini bell peppers are also stuffed with bacon, broccoli, onion, cheddar cheese and an herb seasoned stuffing mix. Lots of flavor in a little package.

Breakfast Casserole Stuffed Mini Bell Peppers 2

There’s only a couple days left in #BrunchWeek so make sure you enter the giveaways featured at the end of this post, and tell me what is your favorite brunch dish! There are far too many awesome prizes for you to pass up on this opportunity. To find out more about the specific items up for grabs, click HERE.

One year ago: Strawberry Lemonade Rice Krispies Treats

Two years ago: Malted Chocolate and Peanut Butter Chip Cookies
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Pass the Cook Book Club: Breakfast Sausage Ravioli & Giveaway

Ravioli is now acceptable for breakfast. Stuffed with fluffy potato, crispy bacon, and spicy pork and then covered in a sage cream sauce. It’s a dream come true.

PtCBC 2014

If you are like me, you accumulate cookbooks faster than cooking from them. Kita (Pass the Sushi and Girl Carnivore) saw a need and filled it by creating Pass the Cook Book Club. Every month a three recipes are picked from one cookbook and on the 4th Thursday we share what we made. This month I had the honor of picking the cookbook and recipes.

It was an easy decision to pick the Breakfast for Dinner cookbook by Lindsay Landis and Taylor Hackbarth (Love & Olive Oil), but narrowing down the recipe choices to three proved incredibly difficult. I’ve been wanting to cook from this cookbook ever since they came to Memphis (yea it took me way too long, don’t shun me Lindsay & Taylor) and there were far more than three which would have made my taste buds throw a party. Little pagemarkers were sticking out all over the place that I may as well have marked off every recipe. But there can only be three so in the end I chose Breakfast Sausage Ravioli, Italian-Style Stuffed French Toast, and Lemon Poppy Seed Thumbprints. And as the syrup on top (instead of cherry since this is breakfast we’re talking about) we are also giving away 3 copies of Breakfast for Dinner to our readers! After checking out everyone’s recipes, be sure to use the Rafflecopter widget to enter.

breakfast-for-dinner-book

As you already know, I made the breakfast ravioli. This was the #1 recipe on my list of things to make from this cookbook because not only have I only made homemade ravioli a handful of times (which I realize I more than most), but it’s breakfast-ized! How amazing is the world that we live in to have ravioli for breakfast!? Of course they are stuffed with all kinds of breakfasty goodness such as fluffy potato, crispy bacon, and spicy pork, but what made me fall in love was the sauce – the creamy, buttery, sage-flavored sauce. It was so amazing that I had to double the recipe for the sauce. It took a lot of self control to not rub it all over my face.

Breakfast Sausage Ravioli

One year ago: Chicken Burgers with Garlic-Rosemary Greek Yogurt

Two years ago: Whole Wheat Thin Crust Pizza Dough
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Creamy Skillet Brussels and Corn

Side-dishes are not my forte. Not that I dislike side dishes, quite the opposite in fact, but when I am cooking an entree it’s hard for me to find the motivation and energy to also cook a side-dish (other than steaming some vegetables). But there does exist side-dishes which do not take a whole lot of effort and are more inspiring than frozen vegetables. This creamy brussels and corn side-dish is quickly prepared and only uses on pan. Some of you may have spied this side-dish sharing a plate with the Amaretto-Maple Glazed Pork Chops I posted on Monday. Make the Brussles while the pork is in the oven and all of this can be yours!

Creamy Skillet Brussels and Corn

One year ago: Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce

Two years ago: Maple, Walnut, and Flaxseed Pancake Doughnuts

Three years ago: Spicy Cheetos Crusted Chicken
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Captain Rodney’s Baked Cheese Dip

First things first… SNOW IN EAST TN!! We didn’t get as much as some places but it still made me happy. I think that’s the most snow I’ve seen ever fall in TN. I am trying to curb my enthusiasm however as many people’s Valentine’s Day plans may be disrupted and/or lose power. That’s just not good for anybody. But you know what is? Cheese and bacon.

Even though I am restricted to cooking healthy meals, there are plenty of game nights at which to make appetizers and dessert – hooray! I took the first opportunity to make this dip (albeit I did make a slightly healthier version) using a new found love, Captain Rodney’s Boucan Pepper Glaze. It’s a sweet and spicy sauce that can be used on just about anything such as a glaze on meats and vegetables, straight out of the bottle as a dip, or mixed in to add flavor to a recipe.

Sarah made this dip for our lab Christmas party and I nearly inhaled the entire pan by myself. It’s a cream cheese and cheddar mixture topped with crushed Ritz crackers, bacon, and Captain Rodney’s glaze. What’s not to love about that? And as part of my going away present from her (which was super amazing by the way), she included a bottle of this glorious glaze. Thankfully, the recipe only required 1/2 cup which means I get to try it with all kinds of other things. So many possibilities!

Captain Rodneys Baked Cheese Dip

One year ago: White Chocolate Cake Batter Hearts

Two years ago: Pasta with Vodka Sauce
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Goat Cheese Stuffed Bacon Wrapped Dates

I know that when you think of party food, dates do not normally come to mind (unless you’re thinking of bringing someone as a date). But when you stuff something with cheese and then wrap it in bacon, there’s really no way you can go wrong. With these dates, the combination of sweet and salty is perfection and it couldn’t get any easier. Mix up goat cheese and cream cheese for the filling, and swaddle that baby in bacon. Serve them up and watch them disappear, turning skeptics into addicts.

Goat Cheese Stuffed Bacon Wrapped Dates

Three years ago: Quinoa Pilaf with Pine Nuts
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Thanksgiving Dinner for Two

Normally for Single Serving Sunday I try to share recipes that only make one serving, but with the upcoming Thanksgiving feast I decided to do something special – a Thanksgiving meal that serves two. Many recipes for Thanksgiving produce a magnitude of servings, but what about the people out there only cooking for two, or four? This menu I have prepared easily serves 2 with leftovers. Because who doesn’t want leftovers from Thanksgiving? That being said, the turkey could serve four but if you have hearty eaters you may want to double the sides.

This dinner consists of a slow cooker turkey tenderloin with gravy, Greek yogurt-rosemary rolls, bagel-bacon stuffing, roasted brussels, twice baked sweet potatoes, cranberry-pomegranate sauce, and pumpkin crème brulee for dessert. Take a moment to be jealous.

 Crockpot Turkey Tenderloin

My turkey tenderloin came out so juicy and flavorful that it will be hard to convince me to cook a whole turkey in the future. It literally fell apart when I lifted it out of the pot. By using a slow cooker I was also able to do whatever the heck I wanted in the oven, which is a huge perk for those of us with only one oven (one day I hope to be spoiled with a double oven). Even the gravy was amazing after cooking in all those delicious juices.

Crockpot Turkey Tenderloin with Gravy

As you are aware, I have a habit of adding Greek yogurt to anything I possibly can so it shouldn’t be a surprise that it shows up here in dinner rolls. The rosemary really sold me on these rolls. If you don’t like rosemary, please substitute for another herb because they will rock your world with their subtle herby-ness. You can also prep these the day beforehand and refrigerate before the last rise. The next day, take them out of the fridge about 30 minutes before you want to bake them.

Greek Yogurt-Rosemary Dinner Rolls

Then there’s the stuffing. I’ve seen stuffing made with all types of bread but this was the first recipe I had seen using bagels. I originally set aside two corn muffins for stuffing, but those were thrown into the freezer once I discovered I could use a bagel instead. I freaking love bagels! And I was not disappointed by the trade-off, especially since there was bacon involved.

Bagel and Bacon Stuffing

For a green side I chose brussels sprouts. Only a couple Thanksgivings ago I discovered that I no longer hated them and actually became obsessed. As a result, they are nostalgic to me at this time of year. Just a simple roasting and a drizzle of balsamic is all they needed.

Roasted Brussels Sprouts

Growing up we usually had both regular mashed potatoes and mashed sweet potatoes but knew I would burst if I tried to add both onto this already long lineup. I went with a twice baked sweet potato that is topped with pecans and coconut. Although it is less sweet than a marshmallow topping, it has a crunchier topping that will make you forget about those puffy white things (no offense marshmallows, I still love you).

Twice Baked Sweet Potatoes

No Thanksgiving dinner is complete without some cranberry sauce. This version uses pomegranate juice for a more complex flavor. This can be made the day beforehand or even a few days before to minimize the amount of work you have to do on the big day. But if you do have to whip it up the same day, rest assured that it will only take 20 minutes.

Cranberry-Pomegranate Sauce

Of course, once you’ve stuffed your face you’ll still find room for dessert, right? Especially for pumpkin crème brulee. I know you may initially think it’s a crime to not have pumpkin pie but it’s basically pumpkin pie and crème brulee all in one. Are you really going to be upset by having both?

Pumpkin Creme Brulee 1

Now for some tips on how I timed everything in order to be hot and ready all at the same time. An hour before turkey is done cooking (mine only took 4 hours), take rolls out of fridge (if prepared the night before), toast the bagel for stuffing, and prep the brussels sprouts. Bake the stuffing and brussels at the same time and with 20 minutes of cook time remaining, add the sweet potatoes and rolls to the oven. At that time, remove the turkey from the slow cooker and prepare the gravy. Slice up the turkey and serve! Then once your belly has digested a little to make room for dessert, torch the creme brulee just before you’re ready to dig in.

 Pumpkin Creme Brulee 2

One year ago: Buckeye Cupcakes

Two years ago: Apple Blackberry Pie

Three years ago: Cranberry Sauce
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