5 Things I’m Thankful For and A Simple Salad

Tags

bacon, blue cheese, food, life, pear, salad, simple, spinach, thankful, Thanksgiving

Sometimes it’s the simple things in life that make it awesome. Inspired by my friend Liz, I am going to list fivethings that I am thankful for. A reminder never hurts.

1. Some awesome people – without them I would not be who I am.
   1. My husband James
   2. My brother Charlie
   3. My best friend Jamie
   4. My grandparents.
2. My blogging family that has given me so much love, inspiration, and a creative outlet.
3. My job. Love it some days. Hate it other days. Being a nurse is a damn good occupation. I am thankful for it.
4. My garden. Nothing is more satisfying that digging in the rich dirt and enjoying foods I grew myself.
5. Books. I love books. They give me so much joy. See what books I enjoy and friend me at goodreads.com

A Simple Salad

• 2 cups baby spinach
• 1 slices of bacon, fried and chopped
• Blue cheese
• 1 pear, thinly sliced
• Appalachian Naturals’ Pomegranate Vinaigrette
  

Combine the ingredients and top with the dressing. Enjoy!

What are you thankful for?

A Breakfast of Portabello Mushrooms, Spinach, Over Easy Eggs, and Parmesan

Tags

bacon, breakfast, cheese, eggs, food, mushroom, parmesan, portabello, spinach

As I go back to work (I was on vacation for 11 days), I amazed by just how good I feel when I am at home. It is so wonderful to have time to plan meals, exercise, and do some relaxing activities. I have been sleeping well, reconnecting with friends, and reading a long anticipated book. I have been able to catch up on my blogging and plan a couple of posts in advance. I wish I could be on vacation forever!

This recipe was just something I threw together but from the first bite I was in love! It is quick enough to fix before work but tasty enough to satisfy. Omit bacon and add tofu if you want to go vegetarian. You really should try this recipe!

A Breakfast of Portabello Mushrooms, Spinach, Over Easy Eggs, and Parmesan

• 1 portabello mushroom cap
• 1 slice bacon
• 1 cup fresh baby spinach
• 1 clove garlic, microplaned
• 1 egg
• Salt and pepper
• Parmesan cheese

Preheat oven to 400 degrees. Season your mushroom cap as you desire. Bake for 10 minutes or until mushroom is tender. In a skillet, fry your slice of bacon. When done, drain on a paper towel. In the remaining grease, add the garlic and spinach. Cook until spinach is just wilted; remove. In same skillet, fry the egg over easy; the runny yolk makes a decadent gravy. On a plate, top the mushroom cap with the spinach, bacon, and egg. Top with a bit of freshly grated Parmesan cheese. Season with salt and pepper.

Southern Breakfast Napoleons – NOLA Series Part 3

Tags

bacon, breakfast, cheese, eggs, grits, napoleons, Southern, spinach

The best things of the South include grits, bacon, and fresh produce. I love that this recipe feels decadent but only takes minutes to put together. Can’t you just imagine sitting on a New Orleans street after a long night drinking and eating this to counteract the inevitable hangover?

For more recipes in this series, check out these links:

Barbecue Shrimp- NOLA Series Part 1

King Cake – NOLA Series Part 2

Southern Breakfast Napoleans (inspired by this recipe)

• 1 egg
• 3 slices of bacon
• 1/4 cup quick grits
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper
• 1/4 cup shredded extra sharp chedder cheese
• 1 cup water
• 1 cup fresh spinach
• 6 small mushrooms, quartered
• Salt and pepper to taste

In a skillet, fry bacon until crispy. Drain and reserve the drippings. In a sauce pot, bring the water to a boil. Add salt and the grits. Cook according to package directions. In the bacon skillet, saute together the spinach and mushrooms with a bit of the bacon grease. Fry the egg to your desired doneness. (I like over easy.) When the grits are cooked, add in the garlic, cayenne, cheese, salt, and pepper. Mix well until cheese is melted. On a plate, spoon out the grits. Top with the spinach and mushrooms combination. Place the bacon slices and the egg on top of the greens. Though this recipe serves only one, you can multiple it no problem!

Kale, Caramelized Red Onion, Bacon, Mushroom, and Blue Pizza

Tags

bacon, blue cheese, Italian, kale, mushroom, onion, pesto, pizza

Shew! What a long name for such a great recipe. But how to shorten it?!? If you remove any of the title, you would remove such a key ingredient the reader would no longer have any idea of the true flavor palate or the recipe. So here it is… the whole long title….

Kale, Caramelized Red Onion, Bacon, Mushroom, and Blue Pizza 

The Crust:

• 4 cups all-purpose flour
• 1 tsp sugar
• 1 package of yeast
• 2 tsp salt
• 1 1/2 cups beer heated to 110 degrees F (I used my candy thermometer to make sure it wasn’t too hot)
• 2 tbsp olive oil
• Dashes of red pepper flakes
• 1/4 tsp garlic powder

The Toppings:

• 8 strips of bacon
• 1 medium red onion, sliced thinly
• 1 bunch of kale, ribs removed and roughly chopped
• 5 button mushrooms, sliced
• 3 oz crumbled blue cheese
• 8 oz grated mozzarella cheese
• 1/4 cup prepared pesto
• Salt and pepper to taste

In a glass measuring cup, warm in the microwave your favorite beer to 105 to 110 degrees. Pour in yeast, and let stand for 10 minutes to activate. In a greased large bowl, combine flour, sugar, salt, garlic, and hot pepper flakes. When proofed, add the liquid to the flour mix. Slowly work it in until it forms a ball. On a floured surface, knead the dough until smooth. Add more flour if the mix is too wet. Form into a ball and rub olive oil over the dough ball’s outer skin. Place back in the bowl, cover, and allow to rise for 1 hour.

Preheat the oven to 450 F and place a pizza stone (if you have one) inside.

In a skillet, saute the onions in the olive oil until softened and brown, about 20 minutes. Set aside and cool.

In the same skillet, fry the bacon until crispy. Drain and set aside to cool.

In the same skillet, saute the kale until slightly wilty. Add a few tablespoons of water and cover, if necessary.

In the same skillet, saute the mushrooms until the moisture has been rendered.

Sprinkle cornmeal on the heated stone. Carefully spread the dough onto the stone. Spoon pesto on to the dough and spread evenly with the back of a spoon. Sprinkle the bacon, onions, mushrooms, and kale over the dough. Top with blue cheese and mozzarella. Bake in the oven for 12 to 15 minutes or until the cheese is melted and slightly browning. Remove from the oven and allow to cool for 5 minutes. Slice and enjoy!

Recipe loosely based on this recipe from Melting Pot.

Bacon Week Part 6: Bacon Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

Tags

appetizer, bacon, gluten free, potato, side dish, Southern

Happy New Year!!! This has been such a great year for AnnaShortcakes! Yesterday I reached 20,000 views! How exciting! I can’t wait to see what other awesome things will happen in the New Year.

Another great bacon recipe today. Some other posts include:

Bacon Week Part 1: Bacon! Bacon! Bacon!

Bacon Week Part 2: Bacon Salt

Bacon Week Part 3: Beer and Bacon Mac and Cheese

Bacon Week Part 4: Bacon Wrapped Smokies

Bacon Week Part 5: Bourbon, Caramel, Marshmallow, Bacon Bark

I love making extra of these for leftovers. They are one of my new favorites and are sure to be on my table frequently.

Bacon Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

• 1 pound small or medium red potatoes
• 2 1/2 teaspoons salt, divided
• 1 1/2 teaspoons minced fresh rosemary
• 1 tablespoon olive oil
• Freshly ground pepper
• 12 ounces to 1 pound thick-cut bacon
• 1 cup (8 ounces) sour cream
• 1-3 teaspoons hot sauce (think Frank’s or the like)
• Salt and pepper to taste

Preheat the oven to 400°F. Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

*I totally forgot the source of this recipe, though I know for sure it was not my own creation. If it is your’s, please let me know and I will credit it to you.

Bacon Week Part 5: Bourbon, Caramel, Marshmallow, Bacon Bark

Tags

bacon, bark, bourbon, candy, caramel, celebration, marshmallow, new years, Southern

I want to end this most successful blogging year with a bang. What better way to ring in the New Year that with a candy full of unique flavor? And it is yet another recipe in our Bacon Week! The previous posts include:

Bacon Week Part 1: Bacon! Bacon! Bacon!

Bacon Week Part 2: Bacon Salt

Bacon Week Part 3: Beer and Bacon Mac and Cheese

Bacon Week Part 4: Bacon Wrapped Smokies

Bourbon, Caramel, Marshmallow, Bacon Bark (from Endless Simmer)

• 16 oz of semi-sweet chocolate
• 4 cups of mini marshmallows
• ¼ cup bourbon (I used Woodford Reserve)
• 1 cup caramel (recipe follows)
• 1 cup of spiced bacon crumble (recipe follows)

Line an 8×8 inch glass pan with parchment of wax paper with 1 inch overhang on each side. Melt semi-sweet chips. Pour half into lined pan, spreading the chocolate until smooth and evenly distributed. Chill until chocolate becomes solid.

In a saucepan, heat marshmallows until the become stringy and sticky. Remove from heat and add in bourbon; stir to combine. Spread marshmallow mixture over solid chocolate.

At this point, make the caramel (look below for instructions). Pour finished caramel over marshmallow layer. Spread until smooth. Chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of melted semi-sweet chocolate over caramel layer and spread until smooth. Gently press the bacon crumble (recipe below) into the chocolate. Chill until solid. Use a sharp knife to cute the bark into pieces. Refrigerate bark to extend it’s shelf life.

Bacon Crumble

• 16 oz bacon
• 1/4 cup sugar
• 4 tablespoon water
• 1 egg white
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne

Cook bacon and set aside to cool completely. Once cooled, coarsely crumble bacon with hand; set aside and heat oven to 300 degrees F. Combine sugar and water in a pot and heat until sugar is dissolved. Toss crumbled bacon in sugar syrup to coat. Drain coated bacon with a strainer to remove excess syrup. Whisk an egg white until fluffy and foamy. Sprinkle in black pepper and cayenne. Add in bacon and toss to coat. Spread bacon on a parchment lined baking sheet and bake for 30 minutes. Remove from oven and let cool, then crumble bacon one last time.

Caramel Filling

• 1 cup sugar
• 4 tablespoons water
• 4 tablespoon butter
• 7 tablespoon heavy cream

Combine sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Once sugar has dissolved increase heat to high. Periodically, using the handle, give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.

Bacon Week Part 4: Bacon Wrapped Smokies

Tags

appetizer, bacon, brown sugar, celebration, new years, party, smokies

Another great bacon recipe today, in addition to the previous posts:

Bacon Week Part 1: Bacon! Bacon! Bacon!

Bacon Week Part 2: Bacon Salt

Bacon Week Part 3: Beer and Bacon Mac and Cheese

Just when you thought all the holiday over indulgence was coming to an end… Just when you had planned to return to your diet… You remember…. NEW YEARS! Here is a quick recipe for a tasty appetizer that will be sure to please all.

Bacon Wrapped Smokies

1 (14 ounce) package beef cocktail wieners
1 cup brown sugar, or to taste
1 pound sliced very lean bacon, cut in half (sometimes I use turkey bacon)

Preheat the oven to 325 degrees F (165 degrees C). Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

 

Bacon Week Part 3: Beer and Bacon Mac and Cheese

Tags

bacon, beer, comfort food, food, mac and cheese, main dish, side dish, Southern

Who doesn’t love beer? Bacon? Mac and cheese? That’s what I though. No one!

I am normally a macaroni and cheese purist. We have the traditional family recipe and that it all we need. This recipe tempted me. I was not disappointed.

Other posts in this series:

Bacon Week Part 1: Bacon! Bacon! Bacon!

Bacon Week Part 2: Bacon Salt

Beer and Bacon Mac and Cheese

• 8 ounces bacon
• 2.5 oz butter
• 3 tbsp bacon grease
• 1/4 cup flour
• 6 oz beer
• 4 oz milk
• 4 oz cream
• 1/2 cups sharp cheddar cheese, grated
• pinch of freshly grated nutmeg
• 1/2 teaspoon smoked paprika
• salt & pepper to taste
• 1 lb cooked penne pasta (reserve 2 cups of the cooking water)
• 1/2 cup grated cheddar cheese mixed with 1/2 cup fresh breadcrumbs

Preheat the oven to 400 degrees F. Fry bacon until crispy; drain on a paper towel then chop. Boil the penne pasta until al dente, reserving about 2 cups of the cooking water (you may not use it all). In the bacon skillet on medium heat, combine the 3 tbsp of bacon grease and the 2.5 oz of butter. Melt and combine. Sprinkle flour into grease, whisking until smooth. Quickly add in beer, whisking to combine. Add milk and cream, whisking again until smooth.  Allow to cook until bubbly and thickening to custard consistency. Remove from heat. Add shredded cheese, bacon, nutmeg, paprika, salt and pepper, stirring until the cheese has melted. In a Dutch oven, combine the cheese sauce with the cooked penne pasta. If the sauce does not cover the pasta well, slowly add the reserved pasta water until desired consistency is reached. Sprinkle breadcrumbs and cheese over pasta. Bake in oven for 20 minutes until bubbly.

Serves 6. Recipe from here.

Bacon Week Part 2: Bacon Salt

Tags

bacon, gifts, gluten free, salt, seasoning, Southern

Salt and bacon are two cooking essentials. The combination of the two is perfection indeed. Use this salt on things like eggs, potatoes, sprinkled onto steak before grilling…

For more on the inspiration of this post, see this post- Bacon Week Part 1: Bacon! Bacon! Bacon!

Bacon Salt 

• 6 slices of bacon
• 1/2 cup coarse sea salt
• 3/4 teaspoon ground peppercorns

Preheat an oven to 350 degrees. Lay your bacon out in single strips over a cookie rack and put that in a baking tray. Bake for 20-25 minutes until the bacon is crisp and starting to blacken(It should look overcooked rather than how you’d normally eat bacon).

Once the bacon has cooled, use a paper towel to press out any excess oil. Transfer the bacon to a food processor and process until there are only small chunks and a paste begins to form. Add in the sea salt and ground pepper(note: whole peppercorns will not break up in the food processor) and continue to process until the salt breaks up into smaller pieces and mixes with the bacon. Transfer to an airtight jar and keep in the refrigerator when not using.

Bacon Week Part 1: Bacon! Bacon! Bacon!

Tags

bacon, celebrate, cured meat, list, pork, Southern, week

Bacon \ˈbā-kən\ the back and sides of the hog, salted and dried or smoked, usually sliced thin and fried for food.

Ladies and Gentlemen! The rest of the week on AnnaShortcakes will be devoted to bacon recipes. Bacon is one of the few foods that improve nearly every recipe it is added to. Vegetables, salads, desserts, main dishes, appetizers. Can you think of anything that isn’t improved by bacon?!?

We will kick off the week by reviewing all the previously posted bacon recipes.

Brie, Basil, Bacon and Blue Grilled Cheese

Bacon Cheddar Scallion Breakfast Tart with Grits Crust

Bacon Brussels Sprouts

Grilled Romaine with Blue Cheese-Bacon Vinaigrette

Bacon and Mushroom Risotto

Sage Biscuit Sandwiches with Fried Eggs and Sugar Cured Bacon

Bacon and Blue Cheeseburger

You pretty much can’t get away from bacon or whiskey in the South. Put a doughnut in it and you’d be good to go. ~ Hillary Scott