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Category Archives: Bacon

The Best Potato Soup

This recipe is a combination of two recipes that I found in some old cooking magazines – they both looked really good – but together the recipes are amazing!

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Ingredients:

6 medium – large potatoes

2 large baking potatoes (baked peeled and coarsely mashed)

48 oz organic vegetable broth

1 TBLS sea salt

1 medium – lrg onion – chopped

1 cup chopped celery

2 cloves garlic (pressed and finely chopped)

3 cups half and half + 1 cup 2% milk

1/2 cup sour cream

1/3 cup all-purpose flour

1 cup (or more) shredded cheddar cheese

1/2 cup thinly sliced green onions – green tops as well

crumbled bacon (optional)

Instructions:

Chop up potatoes – Place broth/salt/onions/celery/garlic and potatoes in broth and bring to a boil – (do not add baked potatoes yet)

Reduce heat and simmer 20-30 minunutes until potatoes are tender

In a saucepan whisk flour and milk/half & half combo until smooth – Bring to a boil – stirring constantly – cook and stir for 2 minutes or until thickened – stir in the baked potatoes /  cheese – salt and pepper (to taste – approx 1/2 tsp salt & 1/4 tsp pepper) – stir in 1/2 cup sour cream – cook over medium heat until cheese is melted

Add milk/cheese mixture to vegetable mixture and stir to combine (do not drain vegetable broth off)

Garnish with green onions – a little shredded cheese – and crumbled bacon (if desired)

Serve with warmed hard rolls – DELISH!!

 
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Posted by on December 31, 2013 in Bacon, Comfort Food, food, potatoes, soup, vegetarian, veggies, Yummy

 

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Tangy Almond Chicken Kabobs

This is a recipe that I found on allrecipes.com. It is really good and very easy to do. Who doesn’t love grilled honey-lemon chicken kabobs rolled in chopped toasted almonds? 🙂

Ingredients:

1 Tablespoon Dijon mustard                   6 skinless, boneless Chicken breast tenderlions

1 Tablespoon Honey                                 1/4 cup chopped, toasted almonds

1 Tablespoon Vegetable Oil                     16 bamboo skewers, soaked in water for 20 min .

1 Tablespoon Lemon Juice                      Veggies of your choice cut into pieces for grilling.

(You can use metal skewers as well)

Directions:

  1. In a Ziploc bag combine the mustard, honey, vegetable oil and lemon juice. Squeeze contents of bag to mix. Add chicken to bag and zip the bag closed (removing as much air as possible. Place bag in refrigerator for at least an hour, turning occasionally to coat the chicken.
  2. Preheat grill on high, lightly oil the grates. Make sure your wooden skewers have soaked in water for at least 20 minutes…or skip this step if you use metal skewers.
  3. Thread chicken onto skewers. Also thread your vegetables on separate skewers. Arranged on the prepared grill and cook until chicken is no longer pink and juices run clear. Brush chicken occasionally with left over marinade while cooking.
  4. Cook vegetables approximately 20 minutes or to your liking. Brush lightly with olive oil while they are cooking. I used onion, yellow squash and zucchini squash.
  5. Remove chicken from heat and quickly roll in the chopped almonds to lightly coat chicken. Throw away any leftover marinade.

I served my kabobs with a broccoli salad, a pre-packaged rice dish, the grilled veggies & some sliced avocado.

A little salt & Pepper from the shaker Chip made for me

And you have dinner! Yum….

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By the way, the broccoli salad is also very easy to make.

Fresh Broccoli (cut into bite-sized pieces)

Red onion slices broken apart and cut in half

Bacon (6-8 pieces) or more if you like

Mayonnaise

Apple Cider Vinegar

Sugar

Olive Oil

Raisins

Cook bacon until crispy

Mix together Cut up broccoli, raisins, bacon (break into pieces once cooled).

Make dressing (Mayo, olive oil, sugar, vinegar) and whisk together until completely mixed and smooth, pour over broccoli mixture.

ENJOY!!

 
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Posted by on February 19, 2012 in Bacon, Chicken Dishes, food, kabobs

 

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Jenny’s Create a Pasta Dish…

Jenny’s Create a Pasta Dish…

This was a dish that Jenny created one night when we didn’t have much food in the house. She created it using what we had in the cabinet and leftover veggies in the frig. It is one of our favorite dishes.

The really cool thing about this dish is that you can use it as a main course by adding a meat, or you can use it as a side dish by eliminating the meat and cooking the meat on its own.

You can also adapt it to your own taste…and add whatever veggie you want to experiment with.

Well, here’s your ingredients…

or a pasta or your choice…

First Step….

– Boil your pasta to the the softness of your choice…drain.

Second Step…

– Cook your bacon…

Then just start dumping it all together…

While the pasta is still piping HOT (very important), stir in the raw spinach. The heat from the pasta will wilt the spinach perfectly. (However, if you prefer to saute your spinach first – go for it! :))

Heat the jar of rosa alfredo in the microwave before you dump it in

(that will help to wilt the spinach as well)…

Bacon, Bacon, Bacon Baby!! If you don’t like bacon (whoa, is there anyone that doesn’t like Bacon?) … 😉 Then you can pick another meat (Chicken, ham, beef…probably even Tuna, shrimp or crab)…. we LOVE the bacon!!

or you can just skip the meat all together 🙂

Parmesan cheese….yum…mix in..

Here’s the final product….

Oh Yum!!

Now Eat! Enjoy 🙂

Thanks for coming up with this recipe meine kleine Liebchen Jenny), it’s one of our favorites!! I love you! ❤

 
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Posted by on February 7, 2012 in Bacon, Comfort Food, Jenny's dish, Pasta, Yummy

 

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