Collard Green Carbonara

Tags

bacon, carbonara, collard, eggs, green, Italian, Parmesan cheese, pasta, Southern

Carbonara is one of the easiest and most satisfying dishes to make, especially on a work night. I worked today, came home, made dinner, went to the gym and ran 2 miles, showered and read a bit. I am tired! There is nothing better than a satisfying meal at home when all the rest of the day is a rush.

Collard Green Carbonara (from Southern Living)

• 12 oz uncooked spaghetti
• 6 thick hickory-smoked bacon slices, chopped
• 1 medium-size red onion, halved and thinly sliced
• 2 garlic cloves, minced
• 4 cups firmly packed chopped fresh collards
• 3 large eggs, lightly beaten
• 1 large  egg yolk, lightly beaten
• Salt and black pepper to taste
• 1/2 tsp dried crushed red pepper
• 3 cups freshly shredded Parmesan cheese

In a skillet, fry the bacon until browned and crispy. With a slotted spoon, remove the bacon, leaving behind the grease drippings. Add the onion to the bacon grease and saute until tender. Add the garlic and saute for another minute. Add the collards and saute for 5 minutes. Add the bacon; stir to combine. Remove from heat and set aside.

Fill a large pot with water and salt. Place over high heat and bring to a boil. Add the noodles and cook until al dente.

In a large bowl, whisk the eggs. Add the salt, pepper, red pepper, and cheese. Stir to combine.

Drain pasta and reserve some of the pasta water. Immediately pour the hot pasta onto the egg mixture and toss quickly to coat. The heat will cook the eggs. Add the collards and toss again. Serve with a garnish of Parmesan cheese. Serves 6 to 8.

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Savory Parmesan Bread Pudding with Bacon and Kale

Tags

asiago, bacon, bread, cheese, kale, main dish, parmesan, pudding, savory, side dish

I just love the photo below. I don’t mean to brag. It just looks so inviting, comforting, nourishing. Like home. This dish was very tasty. The only change I would make is to add about 8 ounces of sauteed mushrooms. And maybe some onions. It could be a main dish with a small salad or a side dish. I reheated the leftovers and served it with Easter morning’s Eggs Benedict.

Savory Parmesan Bread Pudding with Bacon and Kale (inspired by this recipe)

• 1 tbsp olive oil
• 4 slices of thick cut bacon, cut into 1/2 inch strips
• 5 oz kale, large ribs and stems removed, cut into 1 inch pieces
• Salt and pepper to taste
• 2 tsp crushed red pepper flakes
• 6 large eggs
• 1 3/4 cup milk
• 8 cups of good crusty bread, cut into 1 inch pieces (I used sourdough)
• 1/2 cup + 2 tbsp grated parmesan cheese
• 1/3 cup shredded asiago cheese
• 2 tsp fresh rosemary, chopped

Preheat oven to 350 degrees. In a cast iron skillet, heat the oil. Add the bacon and cook until getting a touch crispy. Add the kale, salt and pepper. Toss to coat the kale in the grease and allow to wilt.

In a large bowl, whisk together red pepper flakes, eggs, milk, pepper to taste, and the rosemary. Add the bread cubes; toss to evenly coat. Add the kale, bacon, 1/2 cup of parmesan, and 1/3 cup of asiago.  Toss again and be sure everything is even distributed. Transfer the contents of the bowl into the cast iron skillet. Spread out evenly. Top with the remaining parmesan and more salt/pepper if you desire. Bake for 40 minutes until the top layer of bread is beginning to brown and the egg is set. Top with additional parmesan.  Serves 6 to 8.

Bacon and Asparagus Pasta

Tags

alfredo, asparagus, bacon, food, Italian, main dish, pasta, quick

Here is a quick pasta dish I threw together using the ingredients in my fridge. It took no more than 20 minutes. A perfect dish for a work night meal.

Bacon and Asparagus Pasta

• 1/2 lb raw bacon, diced
• 1 lb asparagus, woody stems removed
• 3 garlic cloves, minced
• 1/2 lb pasta of your choice
• Alfredo sauce
• Parmesan cheese to garnish

In a skillet, saute the chopped bacon until crispy. At the same time, cook the pasta in salted water until al dente. Drain off all but a tablespoon of bacon grease. Add the asparagus and garlic; saute until the asparagus is bright green and tender. Combine the crispy bacon, asparagus, pasta, and the desired amount of alfredo sauce. Heat until warmed through. Garnish with Parmesan cheese. Serves 2 to 3.

Tapas Week Part 5: Bacon and Caramelized Onion Dip

Tags

appetizer, bacon, caramelized, dip, onion, snack, tapas

I rarely have every ingredient listed in a recipe. Maybe because I don’t cook “typical” recipes. Or because I am not a good shopper. I don’t know. Just this once, though, I had every single ingredient for this tasty dip. It has a delicious tang from the yogurt, a mellowness from the caramelized onions, and a punch of flavor from the bacon. Use pita chips, Ruffles (my favorite dip chip), or vegetables to scoop up the deliciousness.

Bacon and Caramelized Onion Dip

• Servings: 4-6
• Time: 15 minutes
• Difficulty: easy
• Print

• 6 slices bacon
• 1 large yellow onion
• 1 tsp sugar
• 1 cup Greek yogurt
• 1 cup sour cream
• 1 tsp salt
• 1 tsp Worcestershire sauce
• ½ tsp freshly ground black pepper
• ½ tsp cumin powder
• ¼ tsp mustard powder

In a large skillet, cook the bacon until crispy. Remove and drain on a paper towel. Finely chop. Drain all but 3 tablespoons of bacon grease from the pan. Slice the onion in half at the roots, then slice thinly (so you have half moon slices). Saute the onion over medium heat in the bacon grease. Stir frequently and cook until onions begin to soften. Turn the heat down to medium low and add the sugar to the onions. Continue sauteing until the onions are caramelized. Remove from heat and cool.

In a bowl, combine all the ingredients. Taste and adjust seasoning as necessary Store in the fridge for up to a week. A variation of a recipe from The Girl in the Little Red Kitchen.

Other recipes in this series:

Tapas Week Part 1: Wild Mushroom Pierogies

Tapas Week Part 2: Crispy Spicy Black Eyed Peas

Tapas Week Part 3: Apple Bites With Bacon and Jalapeno Cream Cheese

Tapas Week Part 4: Five Layer Greek Dip

Tapas Week Part 3: Apple Bites With Bacon and Jalapeno Cream Cheese

Tags

appetizer, apple, bacon, cream cheese, gluten free, jalapeno, tapas

Tapas week continues. This recipe may be the best so far. Normally my hubby thinks of these things as “fruity” but he thought these were “better than I thought.” He ate four of these pretty quickly so I think he really means they were amazing! I definitely will be making these again soon. Thanks to Climbing Grier Mountain for the recipe.

Other posts in this series:
Tapas Week Part 1: Wild Mushroom Pierogies

Tapas Week Part 2: Crispy Spicy Black Eyed Peas

Apple Bites with Bacon and Jalapeno Cream Cheese

• Servings: 2
• Time: 25 minutes
• Difficulty: easy
• Print

• 1 apple, cut into eight wedges
• 4 slices bacon, cut in half
• 4 oz cream cheese, room temperature
• 1 jalapeno, deseeded and diced (leave a bit of the membrane in for a spicier flavor)
• 8 toothpicks

Preheat oven to 350 degrees. In a bowl, combine the cream cheese and jalapenos. Slather a tablespoon of the cream cheese mixture onto one of the apple slices. Take a slice of bacon and wrap around the apple. Use the toothpicks to hold the bacon in place (they also make good little handles for eating these babies). Repeat the process with all 8 sliced of apple. Place on a baking sheet. Bake for 15 to 20 mintues or until the bacon is crispy. Serve immediately.

Spray a baking sheet with non-stick cooking spray. In a bowl, combine cream cheese and jalapenos.Take an apple wedge and place it on the far end of a bacon slice. Dollop a teaspoon of the jalapeno cream cheese on the side of the apple and then wrap the bacon around the apple. Use a toothpick to hold in place. Place on baking sheet. Repeat process until all apple wedges are complete. Bake for about 15 to 20 minutes or until bacon is crispy (I had to turn my broiler on to help crisp it up a bit). Serve immediately.

Fontina and Mushroom Pizza with Bacon and Onions

Tags

bacon, cheese, fontina, food, Italian, mushroom, onion, pizza

Studies show that people who eat more veggies and less meat have lower cholesterol. Not to mention 16 oz of mushrooms is cheaper than 16 oz of steak. But I couldn’t do without the meat… so I added the bacon. I just can’t give up the bacon 🙂

Fontina and Mushroom Pizza with Bacon and Onions

• 1 prepared pizza crust
• 16 oz mixed mushrooms, sliced
• 3 cloves garlic
• 1 tsp dried thyme
• Olive oil
• Salt and pepper to taste
• 5 slices of fried bacon, crumbled
• 1/2 onion, thinly sliced
• 6 oz grated fontina cheese

In a skilled, saute mushrooms, garlic, thyme, olive oil, salt and pepper together until wilted. Preheat oven to 400 degrees. Spread dough out onto your pizza pan and bake until very very lightly browned. Top the crust with the sauteed mushrooms, the bacon crumbles, the onion slices, and the fontina cheese. Bake for about 15 minutes or until the cheese is beginning to brown. Serves 2 to 3.

Bacon Avocado Macaroni Salad

Tags

avocado, bacon, lemon, macaroni, salad, thyme

I love this salad because it is light and flavorful without being overwhelming. The lemon thyme dressing and avocado add a nice creaminess that is complimented by the bacon’s saltiness. I really like the simplicity of this salad; so much so, I have made it twice this week already.

Bacon Avocado Macaroni Salad (from Damn Delicious)

• 12 ounces elbows pasta
• 5 slices bacon, diced
• 2 avocados, diced
• Salt and pepper to taste
• 2 tsp fresh thyme leaves, for garnish

For the Lemon Thyme Dressing:

• 3/4 cup mayonnaise
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 tablespoons lemon zest
• 1 tablespoon sugar
• 1 teaspoon fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste. Serve immediately, garnished with thyme. Serves 4.

Omelette Pie?!

Tags

bacon, breakfast, easy, eggs, food, lorraine, mushrooms, quiche, Southern

When my husband came in the kitchen last night, he gave this dish a funny look and said, “What’s that?” I told him it was a quiche. He said, “No one here is French! It’s omelette pie!” Regardless of what you call it, it’s tasty and easy to through together. Perfect for breakfast during the hurried holidays or for a lovely brunch with friends.

Quiche Lorraine

• 1 prepared pie crust
• 1/2 pound of bacon, fried and diced
• 6 oz fresh mushrooms, sliced
• 1/2 cup finely chopped onions
• Olive oil
• 1 cup milk
• 1/2 cup heavy cream
• 3 eggs
• Slat and pepper to taste
• 1/8 tsp ground nutmeg
• 1 cup grated gruyere (I used cheddar because it’s what I had)

Preheat oven to 350 degrees. Place the crust in a pie pan and prick the crust with a fork to prevent bubbles. Parbake the crust until just starting to show color. Remove from the oven until the filling is prepared.

In a small skillet, saute the onions and mushrooms together. Pour off any extra juices. In a large bowl, whisk together the eggs and the cream. Add the milk and nutmeg, whisking again.

In the crust, sprinkle the bacon. Top with cheese and the mushroom mixture. Pour the eggs over it all. Place the quiche in the oven and bake until set, about 25 minutes. Allow to cool for 10 minutes. Serves 4 to 6.

Cider Sorghum Vinaigrette

Tags

avocado, bacon, cheese, cider, fall, gluten free, salad, salad dressing, sorghum, vinaigrette

Ok, this is seriously one of the best dressings I have ever made. Ever. The flavor is phenomenal and so perfect for fall. I made a salad of romaine with blue cheese, tiny cheddar cheese cubes, crispy fried bacon, creamy avocado, and a sprinkling of pecans. Then I drizzled this amazingness over it and preceded to eat in total silence. Talking would have ruined the experience.

Cider Sorghum Vinaigrette (from Southern Living Sept 2013)

• 1 cup apple cider
• 1 (3 inch) cinnamon stick
• 1/2 cup apple cider vinegar
• 1/3 cup sorghum
• 1 shallot, minced
• 2 tbsp bourbon
• 1 tbsp dijon mustard
• 1 tsp table salt
• 1 tsp freshly ground black pepper
• 1 cup canola oil

Transfer the first 2 ingredients in a 3 qt saucepan over medium heat, stirring occasionally, 10 minutes or until the cider is reduced to 1/4 cup. Remove from heat and cool completely.

Transfer the cider mixture to a bowl, discarding the cinnamon stick. Whisk in the vinegar and next six ingredients. Add oil in a slow steady stream, whisking constantly until smooth. Makes 2 1/4 cups.

My Two Favorite Summer Sandwiches

Tags

bacon, bologna, food, lettuce, mayo, sandwiches, Southern, summer, tomato

Tomato season is one of my favorite parts of the summer. I love them all. Big, little, yellow, red. There really isn’t a home grown tomato I don’t like. I eat them nearly every day they are available. Most often I eat them in BLTs and Bologna Tomato Sandwiches. They add something so special to a sandwich… well, really anything you add them to. In fact, I don’t eat bologna unless it’s in the sandwich below. And I always cut my sandwiches into triangles. For some reason, I am convinced they taste better that way. 😀  What is your favorite summer sandwich?

The BLT

• 4 slices of bacon, fried crispy
• 1 big slice of tomato
• 1 lettuce leaf
• Mayo
• Salt and pepper
• 2 slices of toast

Spread the mayo on one side of the bread. Top with the lettuce, tomato, salt and pepper, then bacon. Add top slice of bread. Cut into triangles. MMM!

The Bologna Tomato Sandwich

• 1 slice good bologna (I used Boar’s Head Beef Bologna)
• 1 big slice of tomato
• Mayo
• Salt and pepper
• 2 slices of toast

Spread the mayo on one side of bread. Top with the bologna, tomato, salt and pepper. Add top slice of bread. Cut into triangles.