This is a recipe that has all the ‘comfort foods’ like bacon, fresh corn,tortellini…yum!
- 1 1/2 lbs. tortellini
- 5 slices bacon
- 2 garlic cloves, grated
- 1/4 cup plus parsley (need some for garnish), chopped
- 1 1/4 cups heavy cream
- 1 cup fresh corn off the cob
- pinch salt
- 2/3 cup grated Asiago cheese, divided
Cook the pasta according to instructions, drain well and set aside. Be sure to reserve 1/2-1/3 cup of the cooking liquid.
Cook the bacon until crispy, drain on paper towelling and set aside. Discard all but 2 tbsp. of the bacon fat. Add the garlic and parsley now and cook for 1 minute.
Add the cream, corn, cooking liquid and salt and bring almost to the boil. Reduce and simmer until all has thickened, about 5 minutes.
Stir in the pasta and 1/3 cup of the grated cheese and toss until hot. This should take a couple of minutes. Just make sure all got tossed. Remove from the heat and crumble the bacon and add the remaining cup of cheese and top with some chopped parsley.
Serve in a pretty pasta bowl and have garlic toast at the ready. Perhaps a tossed green salad. There you go, dinner on the fly and oh so good.
Fantastic Spaghetti in Camembert
Not very often do I ever pull off a recipe to try BUT this one, on facebook recently, really caught my eye and taste buds. I should have been born Italian for my love of anything made with pasta and here we go.
When I forwarded this to Don with the words ‘yum. yum. yum’ he wanted to try it as well. Last night we did and here it is again. It is SO rich but Oh So awesome!
For two:
- 2 wheels of Camembert cheese
- white wine
- 2 garlic cloves, grated
- 4 slices of bacon
- 1 tbsp. caramelized onion (for Don)
- Spaghetti for two
We used two wheels as they were small and also that Don was putting the onion in his.
You cut a circle off the top of the cheese wheel, leaving a 1/4 inch edge. Dice the bacon and cook until really crisp and drain well.
Pour enough wine in to make it level (probably 2 tbsp.) Place 1 slice approximately of bacon lard ons on top of each wheel, reserving the balance. Cook off the grated garlic and, for Don, the onion as well.
Replace the top of the cheese wheel and place in a 375 degree oven for about 20 minutes.
While the cheese is in the oven, cook your spaghetti and drain well. Remove the cheese from the oven, and carefully peel back the top. Sprinkle the remaining 1 slice of chopped crisp bacon on each wheel. Now, with tongs, pick a small amount of the spaghetti and gently roll in into the wheel, turning over and over to coat well. Place on a plate and continue this step until your plate is full (to what you would normally eat).
Pour a glass of the white wine (if you wish) and you will drool, groan and almost lick your plate clean.
Chili Con Carne – Don’s way
We have had a competition for years over who makes the best chili. I wouldn’t listen until yesterday. I take a bow to Don as this is darn yummy.
- 1 1/2 lbs. lean ground beef
- 1/2 lb. bacon, finely chopped
- 1 medium onion, finely chopped
- 1 28 oz. can of diced tomatoes
- 1 19 oz. can undrained dark red kidney beans
- 1 284 ml can of condensed tomato soup
- 2 1/2 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tsp. garlic powder
- 1 tbsp. worchestershire sauce
- 1/8 tsp. crushed red pepper flakes
- 1 packet beef boullion, dissolved in 1 cup water
- Optional:
- 1/2 lb. fresh mushrooms, chopped in half
- 1 medium green bell pepper, finely chopped
- sour cream
In a large saucepan, cook the bacon wil just about crisp. Add the ground beef and cook until nicely browned.
Add the onion and (if using) green pepper and cook until the onion is transparent. Now the tomatoes, beans, soup, chili powder, cumin, garlic powder and stir in.
Add the worchestershire sauce, red pepper and beef boullion mixture and stir in. Bring to a boil.
Reduce the heat and cover, simmering for 1 hour or until thick and bubbly. Add the mushrooms and simmer an additional 15 minutes.
Serve over rice with grated cheese on the top. Add a dollop of sour cream.
Pasta Bake -So Flavourful
I love pasta – any kind, and of course with bacon and butternut squash – how can you lose?
- 1 butternut squash (2 lb.) peeled, cut in 1 inch cubes
- 1/4 tsp. crushed red peppers
- 5-6 slices of bacon, cooked crisp and chopped
- 2 tbsp. olive oil
- 4 cups elbow pasta
- 1 tub three cheese cooking crème
- 1/4 cup whipping cream
- 2 cups of shredded four Italiano cheese, divided
Heat oven to 400 degrees.
Spray a 13 x 9 inch baking dish with a non-stick product like Pam. Combine the squash, crushed red peppers, and olive oil. Pour into baking dish and bake for 35-40 minutes until the squash is tender. While this is cooking, cook the pasta as directed, omitting any salt.
Drain the pasta, reserve 1/3 cup of the water. Add to the squash mixture with the cooking crème, cooking water, whipping cream, bacon and 1 cup of the shredded cheese. Mix lightly .
Level it out in the pan and sprinkle the remaining cheese on top.
Bake for 2-25 minutes until heated through completely.
Serve with a crisp green salad, warm dinner rolls and, of course, a nice cold beverage.
The Most Amazing Yams Ever
I love-love-love yams any way you can cook them but this is a really cool way.
- 4 medium yams, scrubbed clean
- 4-6 bacon slices,
- 1/2 cup sour cream
- 4 tbsp. butter, divided
- 4 tbsp. pure maple syrup for drizzling
Preheat oven to 400 degrees. Prink each yam with a fork and wrap tightly in foil and place on a baking sheet. Bake until they are fork tender. (35-45 minutes). Make a large X across the top of each one and scoop out the flesh carefully. Do not break the shell apart.
Cook the bacon until crisp and chop finely. Set aside.
Mix together the yam flesh and butter. Spoon back into the shell and top with a dollop of sour cream, bacon bits and drizzle maple syrup over each one.
Oh my goodness these are wonderful. Serve with a favourite fish or steak dish and a crisp salad. What more could you ask for?
Potato Dish For Ham Dinner
Believe it or not Easter is earlier this year and this is a nice potato dish to serve as a side with your ham. Especially if you are having family coming home it is always great to showcase a new dish.
- Butter, room temperature for baking dish
- 2 1/2-3 lbs. fingerling potatoes, cut on the bias and then 1/2 thick slices
- Coarse salt and freshly ground pepper
- 8 oz. bacon, chopped in 1 inch pieces,
- 1 small onion, sliced
- 1/2 cup dry white wine (Sav. Blanc.)
- 14-15 oz. Provolone cheese cut into 1/4 inch thick pieces
Preheat oven to 375 degrees. Butter bottom and sides of a 2 quart casserole.
Cover the potatoes in a large saucepan of water, bring to the boil and cook for about 10 minutes, or until tender. Drain.
Cook the bacon until crisp and remove to a plate. Save 1 tbsp. of the bacon fat to cook the onion in until it becomes caramelized (14-15 minutes). Add the wine and cook until reduced which should take about 2 minutes. Stir in the bacon. Remove from the heat.
Arrange one half of the potatoes in the casserole, add one half of the bacon and one half of the cheese, spreading quite evenly. Repeat with the second layer of potatoes , adding the bacon and cheese on top.
Bake now until the cheese is bubbling (25 minutes approximately). Serve with this sliced ham, salad, rolls.
Wow! My mouth is watering already. Come on family…..it will be good.
Fruit and Cheese Dressing For Your Turkey
Everyone has a favourite dressing for the fabulous Christmas Turkey that graces the table. This one is just a little different and is fabulous tasting. If you are in doubt, try it on a large chicken…well it is just a suggestion…..okay, I’m kidding!
- 2 leeks, cut in half, rinsed well and sliced
- 1 cup celery, ribs removed and thinly cut
- 1/2 cup butter
- pinch of pepper
- 1/8 tsp. dried cloves
- 8 cups dry bread crumbs
- 2 large firm pears, cored, sliced in wedges
- 1/2 cup crisp bacon, chopped
- 2 small oranges or 1 large, segmented using only the flesh
- 1/2 cup dried cranberries, chopped
- 1 1/2 cup chicken broth
- 2 cups shredded white cheddar cheese
Preheat oven to 325 degrees. In a large skillet, cook the leeks and celery in butter until tender (about 5-6 minutes). Stir in the pepper and cloves.
Put this in a large bowl and stir to mix together. Drizzle in the chicken broth and toss to combine. Stir in the cheese.
Grease a 3 quart casserole dish with butter and transfer the ingredients. Bake, covered for 50-55 minutes until cooked through.
**If you are using a 12-14 lb. turkey, you can simply stuff the turkey and bake it.
Enjoy and Merry Christmas.
Chicken Club Burgers
Still trying to keep it “lighter” for the upcoming celebrations. This would work as well as tasting great.
- 16 oz. boneless, skinless chicken thighs
- 7 strips of maple bacon (approx. 7 oz.)
- sea salt
- 3 oz. Provolone cheese, thinly sliced
- 4 English Muffins,
- 4 slices of tomato
- 8 slices cucumber
- slices of avocado, shredded lettuce and mayonnaise
Cut both meats into small pieces and pot through the large holes of the meat grinder. Mix these together in a bowl and now re-insert through the small holes of the grinder.
Divide into 4 equal portions and turn on the grill to high. Season the patties with a pinch of coarse salt and black pepper, cooking until the internal temperature reaches 168 degrees. This should be about 5 minutes each side.
In the last minute of cooking time place the cheese on top of the meat and toasting the muffins about 30 seconds.
Put together the sandwich, adding your toppings and enjoy.
I hope you noticed the lack of big calories?
French Toast With Bacon Nests
Everyone loves French toast and when served with crisp bacon nests topped with maple syrup (lots), you have a royal feast for sure.
- 6-8 bacon slices, thicker cut would hold up better**
- 1 tsp. coconut oil
- 6 large eggs
- 1 cup milk
- 1/2 cup whipping cream
- 2/3 packed brown sugar, divided
- 1 tsp. vanilla
- 1 tsp. nutmeg
- pinch of salt
- 1 lb. egg bread loaf, cut into 1 inch thick slices
- lots of maple syrup (warmed)
Cook bacon in a large non-stick frying pan over a medium temperature until starting to crisp up. Cool Slightly. **if you run bacon under the cold water tap and shake off the excess before frying, they don ‘t curl up. Just sayin’.
Line the bottom and sides of a slow cooker insert with a large piece of parchment. Brush with oil. Now twirl the bacon strips into nests and arrange on the bottom of the insert.
Beat the eggs with the milk and cream, 1/3 cup brown sugar, vanilla, nutmeg and salt in a large bowl. Beat until light and foamy. Dip each slice of bread in the egg mixture.
Divide the bread and brown sugar into 2 – 3 layers, 1 slice thick, depending on the size of your slow cooker. Place first layer of dipped bread over the bacon, sprinkle with brown sugar, then repeat with remaining bread and sugar. Cover and cook for 8 hours on low.
Preheat broiler. Using oven mitts to lift the parchment holding the French toast out of the slow cooker, flip bacon side up onto a buttered baking sheet, and broil in the oven until the bacon is crisp (2 min.). Transfer to a platter or cutting board.
Divide into 6 servings, serve with warmed maple syrup. Serve with fresh coffee, juice and WOW! you did it again.
Cauliflower Bisque
A small bowl of this Bisque will certainly have everyone clamoring to the table – no big appetizer required. Rich, delicate in flavours and a perfect beginning…..
- 2 tbsp. butter
- 1 med onion, chopped
- 1 large potato, peeled and chopped
- 1/4 tsp. curry paste
- 1 large cauliflower (about 2 lbs. in weight)
- 4 cups vegetable stock
- 1 1/2 cups 18% cream
- 1/2 cup whipping cream
- pinch of salt
- 1/4 tsp. hot pepper sauce
- 4 slices of bacon, crisp, coarsely chopped
- 1/4 cup fresh coriander
In a large saucepan, melt butter over a low heat. Add the onion, potato and curry paste and cook, covered, for about 6 minutes. Stir occasionally and make sure the onion is translucent.
Trim the cauliflower and chop coarsely. Add to the pan along with the stock and onion mixture. Bring to a boil. Cover and reduce the heat to low, simmering until the vegetables are cooked. About 10 minutes, then cool slightly.
In batches, puree in a blender until smooth. Strain through a sieve and pour into a clean saucepan.
Stir in the creams, salt and hot pepper sauce. Heat over a low temperature, stirring often while it simmers and becomes hot.
Ladle into warm soup bowls. Garnish with a generous pinch of crisp bacon and a touch of coriander.
This will serve 12 with small bowls or 6-8 with larger portions.
Cheese Souffle With Bacon Spinach Salad
These are not difficult to make. Give it a try…with the bacon spinach salad it will be hard to beat.
- 4 tbsp. butter (more for ramekins)
- 2 tbsp. finely grated Asiago cheese
- 1 garlic clove for rubbing
- 1/4 cup flour
- 1 cup whole milk
- 1 cup grated Gruyere cheese
- coarse salt and freshly ground pepper
- 3 large eggs, room temperature, separated
- 1 tbsp. olive oil
- 1 tbsp. wine vinegar
- 2 cups baby spinach
- 4-6 strips bacon, cooked crisp, broken up
Preheat oven to 400 degrees. Peel the garlic and cut in half. Run around the surface of the ramekins. Discard the garlic. Butter two 2 cup ramekins, coat with the Asiago cheese and set in refrigerator.
Melt butter in a saucepan over a medium heat. Add the flour, cook for 1 minute, stirring constantly (making a roux). Add the milk, whisking constantly until thickened for 2 minutes and smooth. Transfer to a large bowl. Whisk in the Gruyere cheese, pinch of salt and pepper. Whisk in the egg yolks.
Whisk egg whites until still peaks have formed. Fold into the cheese mixture, one third at a time. Divide between the ramekins. Bake on a baking sheet for 15 minutes. Reduce temperature to 375 degrees and bake until it as puffed up (approx. 15 minutes. Watch so it doesn’t burn.
Whisk together the oil and vinegar. Drizzle over the spinach. Top with the broken bacon pieces. Serve on a plate with the soufflé (still in the ramekin).
Enjoy! This will serve two for dinner.
Back Bacon French Toast Sandwiches
This only takes a few minutes to prepare so is a great morning start to your day breakfast.
- 4 large eggs
- 16 slices back bacon, lightly cooked
- 1 cup whole milk
- pinch of salt
- 2 tbsp. butter
- 8 slices whole grain bread
- 2/3 cup swiss cheese, grated
- 2 cups mozzarella cheese, grated
Whisk together the eggs, milk and salt.
In a frypan, melt 1/2 tsp. butter and after dipping both sides in the egg mixture, fry 2 slices at a time for 1 minute each with remaining bread, adding butter as you may need.
Assemble with 1 slice of bread, 1/4 of the swiss cheese, 2 slices of cooked bacon, 1/4 of the mozzarella cheese and top with the second slice of bread.
Now fry the sandwiches in the remaining butter for 2 minutes per side until the cheese has melted and the bread has turned a golden brown.
Serve with butter and warm maple syrup.