May 20th, 2008 by alice
Tags: Avocado, Bacon, Boats
INGREDIENTS
- 12slicesbacon(cooked crisp & crumbled)
- 1/2cupsour cream(Use light or low-fat variety to decrease fat content)
- 2tomatoes(seeded & chopped)
- 2tablespoonsgreen onions(sliced)
- 1tablespoonlemon juice(I prefer lime juice)
- 1/2teaspoonsalt
- 3avocados(halved, pitted & pulp diced)
DIRECTIONS
- Combine bacon, sour cream, tomato, onion, lemon juice & salt in a bowl.
- Scoop out avocado pulp, dice & add to other ingredients.
- Fill avocado shells w/mixture & serve immediately.
- NOTE: While not a part of the recipe, I favor adding diced black olives to the avocado mixture.
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May 4th, 2008 by alice
Tags: Bacon, Pilaf, Rice, Shallot
INGREDIENTS
- 2pieces thick-slicedbacon, cut into 1/2 inch pieces
- 1/4cuporzo pasta
- 1/4cup choppedshallots
- 1/2cuplong-grain rice
- 1/2cuplow sodium chicken broth
- 1/2cupwater
- 1/8teaspoonsalt
DIRECTIONS
- Cook bacon in medium saucepan over medium-high heat until browned, turning frequently; transfer bacon with slotted spoon to paper towels to drain and set aside.
- Add orzo to saucepan, and cook and stir 3 to 4 minutes.Add shallots, and cook and stir until shallots are tender and orzo is golden, 3 to 4 minutes longer.
- Add rice, stirring to coat with fat.Add broth, water and salt.Bring to boil, cover, reduce to simmer, and cook until liquid is absorbed, 15 to 18 minutes.
- Remove from heat.Let stand 5 minutes.Sprinkle reserved bacon on top.Serve hot.
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April 20th, 2008 by alice
Tags: Bacon, Chowder, Potato
INGREDIENTS
- 12ouncesbacon
- 1 choppedonion
- 4cupsfrozen hash browns, thawed
- 1cupwater
- 10ouncescream of chicken soup
- 1cupsour cream
- 1 3/4cupsmilk
- 3/4teaspoonsalt
- 2tablespoonsparsley flakes
DIRECTIONS
- Fry the bacon in a skillet until crisp.
- Add the onion to the bacon grease and saute until tender.
- Pour off some of the fat. As bad as it is to say the grease does give it a wonderful flavor.
- Combine the potatoes( I often thaw and cook mine a little bit in the microwave), bacon, onion from the skillet,and water in a 3 quart pan.
- Bring to a boil, stirring once in a while.
- Reduce heat and simmer, covered until potatoes are tender.
- Stir in the soup, sour cream, milk, and seasonings.
- Heat to serving temperature, but do not boil.
- Garnish with shredded cheese, bacon (if you didn’t put it in), and/or green onions.
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April 19th, 2008 by alice
Tags: Bacon, Beans, Beef, Black, Chili
INGREDIENTS
- 8ouncesbacon, cut into 1/2-inch pieces(about 8 strips)
- 2mediumonions, chopped fine(about 2 cups)
- 1red bell pepper, cut into 1/2-inch cubes
- 2tablespoonsgarlic, minced
- 1/4cupchili powder
- 1tablespoonground cumin
- 2teaspoonsground coriander
- 1teaspoonred pepper flakes(or to taste)
- 1teaspoondried oregano
- 1/2teaspooncayenne pepper(or to taste)
- 2lbs85% lean ground beef
- 2 (16 ounce)cansblack beans, drained and rinsed
- 1 (28 ounce)candiced tomatoes with juice
- 1 (28 ounce)cantomato puree
- table salt, to taste
- 2limes, cut into wedges
-
Optional Condiments
- fresh tomatoes, diced
- avocados, diced
- scallions, sliced
- red onions, chopped
- cilantro leaves, chopped
- sour cream
- shreddedmonterey jack cheeseor cheddar cheese
DIRECTIONS
- Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
- Pour off all but 2 tablespoons fat, leaving bacon in pot.
- Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
- Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
- Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
- Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
- Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
- Adjust seasoning with additional salt.
- Serve with lime wedges and condiments if desired.
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April 11th, 2008 by alice
Tags: Bacon, Pepperoni, Pizza, Rolls
INGREDIENTS
- 8ouncesbacon, sliced 1/4 inch
- 12ouncespepperoni, mild, cut into 1/4 inch dice(buy a chunk at the deli and peel the skin)
- 1cuppizza sauce(I use Freezer Pizza Sauce, purchased is fine)
- 6ouncesmozzarella cheese, shredded(bagged pre-shredded pizza cheese is good)
- 24egg roll wraps
DIRECTIONS
- Fry bacon until just crisp and drain on paper towels. Crumble when cool.
- Wipe the bacon grease out of the pan with a paper towel and fry pepperoni in same pan. Drain on paper towels.
- Combine bacon, pepperoni, sauce and cheese.
- Working with 4 wrappers at a time place 2 heaping tablespoons of filling on each wrapper. Brush all 4 edges with water. Roll one corner over the filling, fold in the 2 sides and then roll up completely.
- Heat an inch of vegetable oil in a large deep skillet to 375 degrees. Fry 4 wrappers at a time. When both sides are golden remove to a baking sheet lined with newspaper and paper towel to cool.
- These may be eaten immediately or frozen. To reheat place in a single layer on a baking sheet in a 350 degree oven until warmed through.
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