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Bacon Wrapped Green Beans Recipe

July 24th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2 (15 ounce)cansgreen beans, drained
  2. 1 (12 ounce)packagebacon

DIRECTIONS

  1. Take a strip of bacon and cut it half and wrap it around a bundle of about 8 or more beans.
  2. Do step one until you have used up all your green beans.
  3. Place bundles in a 9×13 casserole dish.
  4. Place foil over dish.
  5. Cook in a 350 degree oven for 45 minutes.
  6. After 45 minutes remove foil and cook for 15-20 minutes.
  7. Remove bundles to a serving platter.

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Bacon Potato Skins Recipe

July 21st, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 6largepotatoes, baked
  2. 2teaspoonsvegetable oil
  3. 1teaspoonchili powder
  4. 2/3cup choppedbacon
  5. 2tablespoons choppedgreen onions
  6. 4ounces gratedcheddar cheese
  7. 1/2cupsour cream
  8. 1tomato, chopped

DIRECTIONS

  1. Scoop potato pulp leaving 1/4 inch.
  2. Brush potato shells with oil.
  3. Sprinkle with chili powder.
  4. Cut in half lengthwise.
  5. Top with onions, tomato, bacon and cheese.
  6. Bake 450 12-14 minutes Top with sour cream and serve.

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Tortellini With Creamed Corn and Bacon Recipe

July 21st, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 12ounceselbow macaronior cheese tortellini(I use tortellini)
  2. 6slices thick-cutbacon, cut into 1/2 inch pieces
  3. 1/2cup thinly slicedshiitake mushrooms
  4. 2largeshallots, chopped
  5. 2garlic cloves, chopped
  6. 1 1/4cupswhipping cream
  7. 1cup frozenwhite corn kernels, thawed
  8. 1cup gratedparmesan cheese, divided
  9. 2tablespoons choppedfresh parsley
  10. 1 1/2cups coarsely gratedcheddar cheese

DIRECTIONS

  1. Cook macaroni/tortellini in large pot of boiling water until tender, but still firm to bite.
  2. Preheat broiler.
  3. Butter a 13 x 9 casserole dish.
  4. Cook bacon in large skillet over medium-high heat until crisp.
  5. Transfer bacon to paper towel-lined plate to drain.
  6. Add mushrooms to the skillet (with bacon drippings).
  7. Sauteed until golden, about 6 minutes.
  8. Add shallots and garlic and saute about 5 minutes (until golden).
  9. Add macaroni, cream, and corn and toss until sauce coats macaroni, abut 3 minutes.
  10. Stir in 1/2 cup Parmesan cheese, parsley, and bacon.
  11. Transfer to baking dish.
  12. Sprinkle with cheddar cheese and remaining Parmesan cheese.
  13. Broil until brown, about 3 minutes (don’t let burn).

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Bacon Wrapped Chicken Kabobs Recipe

July 11th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 12-16button mushrooms(or whatever muchroom you prefer)
  2. 1largegreen pepper, diced into large squares
  3. 12-16cherry tomatoes
  4. 1largeonion, cut into unseparted chunks
  5. 2lbsboneless skinless chicken breasts or2 New York strip steaks, if you want to mix and match
  6. 6-8slicesbacon, cut in half width wise
  7. 6-8wooden skewers
  8. salt
  9. pepper
  10. seasoning, your preference

DIRECTIONS

  1. You want to start out by soaking you wooden skewers in water for at least 25 minutes so they do not burn.
  2. Chop up all your veggies into the desired size.
  3. chop your chicken into chunks.
  4. You dont want them too big otherwise your bacon and veggies might burn waiting for it to cook.
  5. Cut your bacon in half.
  6. Start poking a piece of veggie onto the skewer.
  7. When you want to put a piece of chicken on, grab one pice of the bacon that was cut in half and wrap it around the chunk of chicken so the ends are at the same area.
  8. Poke the skewer where the ends of the bacon meets.
  9. Just start alternating all the veggies and chicken, and if you are using it steak, alternate the steak and chicken.
  10. Put them on the grill on a low setting so as to not burn the bacon, and season with spices you prefer.
  11. Cook until the juices run clear in the chicken.
  12. Eat and enjoy!

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Cream of Celeriac Soup With Bacon Recipe

July 8th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2celery root(buy with leaves still attached if possible)
  2. 6slicesbacon, sliced into 1 inch pieces
  3. 1/2cupheavy cream
  4. 2tablespoonsolive oil
  5. 3cupswater
  6. salt and pepper

DIRECTIONS

  1. If you have te leaves, remove a few of the tender, light green leaves and set aside.
  2. Peel celery roots.
  3. Wash and cut into 1-1/2 inch cubes.
  4. Put the celery root, water and salt into a large saucepan and bring to a boil.
  5. Lower the heat and cook until the celery root is tender, aprox.
  6. 35 minutes.
  7. While the root is cooking, heat 1 Tbsp of olive oil in a skillet.
  8. Add the bacon pieces and saute until the bacon is crisp and golden.
  9. Remove to paper towels and drain.
  10. Wash and dry celery leaves.
  11. When the celery root is tender, pour into a blender with all the liquid and process until smooth.
  12. Add heavy cream and remaining 1 Tbsp olive oil seperately, blending well after each addition.
  13. Pour soup back into pan and reheat.
  14. Ladle the soup into warm bowls and garish with bacon and celery leaves.
  15. Serve right away.

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