Sautéed Asparagus with Bacon and Dijon

2 04 2012

Asparagus is one of my favorite vegetables to eat. I love it cooked any way and this recipe was no different. I found this recipe over at For the Love of Cooking and since it had bacon in it I knew that I had to make it for dinner. It was super simple to make and the bacon gave it a lot of flavor. Adjust the Dijon based on your liking, if you like a stronger flavor add more.

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Sautéed Asparagus with Bacon and Dijon

~ 2 slices of bacon

~ 1 bundle of asparagus spears, woody ends removed and cut into thirds

~ 1 tsp. Dijon mustard

~ salt and pepper, to taste

1. Add your bacon to the skillet then cook until crisp. Remove bacon to a paper towel to drain and then crumble into large bits.

2. Add the chopped asparagus to the skillet with the bacon grease. Cook, stirring often, for 4-5 minutes or until crisp and tender. Add the Dijon mustard then season with sea salt and freshly cracked pepper, to taste. Gently stir until evenly coated. Toss in the crumbled bacon and serve immediately.

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Sautéed Asparagus with Bacon and Dijon

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Corn & Cheese Chowder

15 02 2012

I am defiantly in a soup kind of mood these days. Warm creamy soup on a cold day just makes your day. Paired with a great slice of bread and I am in heaven. Not to mention that my kids will eat almost anything if it is in soup form so I can sneak in some veggies that they wouldn’t normally eat.

Last night it was Corn & Cheese Chowder from The Pioneer Woman. I used the 2 ears of corn from this weeks basket and then I had cooked, cut off the kernels, and froze corn from 3 ears of corn a few months ago. I also used up some of the bell peppers from a few weeks ago. This was a great clean out the fridge and freezer recipe for us. I was able to use up quite a few of our wonderful bountiful basket produce in one pot.

We enjoyed ours with the wonderful Italian Olive Oil bread that we had gotten a few weeks a go and froze as well. A great meal that really hit the spot on a cold night. Enjoy!

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Corn & Cheese Chowder

~ 4 Tbsp. butter

~ 1 onion, chopped

~ 6 slices bacon, cut into pieces

~ 1-2 bell peppers, finely diced (more if you like)

~ 5 ears corn, kernels sliced off

~ 1/4 cup flour

~ 3 cups chicken stock or broth

~ 2 cups half-and-half

~ 1 heaping cup grated Monterey jack

~ 1 heaping cup grated pepper jack

~ 1/3 cup sliced green onions

1. In a large pot over medium-high heat cook bacon. Once bacon is cooked through add in onions and butter and cook for a few minutes. Then add diced bell peppers and cook for a couple minutes. Finally, add corn and cook for a few minutes.

2. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 to 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

3. Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed then serve immediately.

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Corn & Cheese Chowder





Bacon, Cheese & Potato Soup

27 12 2011

I am a big fan of soup. A good bowl of soup can make my day so warm and especially during these colder winter months. I have a few favorite soup recipes but this one is one of the easier recipes. To save your self time you can use frozen southern-style hash browns. But we had several bags of potatoes at our house so I opted to use fresh ones. If you like your soup thinner just add a bit more milk to thin it out.

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Bacon, Cheese & Potato Soup

~ 3 cups milk

~ 1 can condensed cream of potato soup

~ 2 cups shredded potatoes, fresh or frozen

~ 2 cups Cheddar Cheese

~ 4 slices bacon, cooked, and crumbled

~ 1-2 green onions, for garnish

Mix milk and soup in large saucepan. Stir in shredded potatoes. Bring to a boil on high heat, stirring occasionally. Stir in cheese and bacon. Reduce heat to medium-low and simmer 10 minutes, stirring frequently. Ladle into soup bowls and garnish with green onions, bacon, cheese, or sour cream.

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Bacon, Cheese & Potato Soup





Cream Cheese-Bacon Crescents

21 12 2011

In my house I know that if I made anything with bacon or serve Crescent rolls it will be a hit. Combine them together with a bit of cream cheese and you have not only a great appetizer but a crowd pleaser as well.

These went together super fast and my kids loved them. When your kids will eat them you know you have a winner! These would make a great appetizer for a Christmas party, New Year’s Eve party, potluck, or just to have with your dinner! Enjoy!

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Cream Cheese- Bacon Crescents

~ 1 tub (8 oz.) chive & Onion Cream Cheese

~ 3 slices bacon, cooked and crumbled (I just bout real bacon pieces)

~ 2 cans refrigerated crescent dinner rolls

1. Preheat oven to 375o F.

2. Mix cream cheese and bacon until well blended.

3. Separate each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread each dough triangle with 1 generous teaspoon cream cheese mixture. Roll up, starting at shortest side of triangle. Place point side down, on baking sheet.

4. Bake 12 to 15 minutes or until golden brown. Serve warm.

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Cream Cheese-Bacon Crescents





Bacon Wrapped Green Beans

22 06 2011

I am sure that I am not the only one out there that believes anything wrapped in or that contains bacon is going to be a great dish. If the recipe contains bacon I usually use more than it asks for and in general the recipe is fabulous. These bacon wrapped green beans were no exception! What made them extra tasty was the brown sugar glaze that you make and baste over them before baking in the oven. It was an instant winner and will be made often in my house.

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Bacon Wrapped Green Beans

~ 1 lb. fresh green beans

~ 10-12 slices of thick-cut bacon

~ 2 Tbsp. butter

~ 1 Tbsp. brown sugar

~ 2 cloves garlic, minced

~ 1/4 tsp. salt

~ 1/4 tsp. pepper

1. Preheat oven to 400o F. Spray a 9 x 13 baking dish with non-stick spray.

2. Wash and thoroughly dry green beans, then season with salt and pepper. Bundle together about 5-8 green beans. Bundle together as many as you’d like! Using a slice of bacon, wrap it around the center of the beans to hold it together. Lay the bundle bacon seam side down in the baking dish to hold it together. Repeat with remaining beans.

3. Heat a small saucepan over low heat. Add butter, brown sugar and garlic and whisk until melted and combined. Using a brush, brush the mixture over the top of each green bean bundle. Cover the bundles with foil and bake for 35 minutes. Remove foil and bake for 10-15 minutes more, just until bacon gets crispy.

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Bacon Wrapped Green Beans








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