Bacon

#FoodieExtravaganza: Enchiladas

~ lk529 ~ 5 Comments

foodieextravaganza-300April is here and with it another Foodie Extravaganza! This month Camilla from Culinary Adventures with Camilla told us to make some enchiladas. 

It has been 13 months since I’ve participated with this group but I couldn’t turn down enchiladas! I mean, how could I!? My husband and I had a fun culinary routine of Mexican Mondays which held strong for at least 5 years. And to this day, when I do put Mexican cuisine on our weekly menu, I let it fall on a Monday. Mexican Monday allows way more versatility than Taco Tuesday.

My Honey Lime Chicken Enchiladas are a family favorite, and my go-to dish for bringing to friends after having a baby or a deployment. I had to come up with something different for today’s post and somehow my mind wandered to one of our favorite Mexican places in Ohio, Abuelo’s. We didn’t realize it at the time, but Abuelo’s is evidently a chain restaurant, but we still liked it! My favorite dish were their Spinach Enchiladas, so that’s what I have for you today. My husband couldn’t stop raving about them and has declared them a strong competitor to the previously mentioned Honey Lime Chicken Enchiladas.

Spinach Enchiladas

Ingredients:

  • 10 oz bag frozen spinach
  • 2 strips center cut bacon, diced
  • 1 1/2 C diced mushrooms
  • 1/2 small onion, diced
  • 1/4 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 1/2 tsp diced chipotle peppers in adobo
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 4 oz Velveeta cheese, cubed
  • 3 oz cream cheese
  • 1 C frozen corn
  • 6 taco sized flour tortillas
  • 1 10 oz can green enchilada sauce
  • 3 handfuls shredded Mexican blend cheese

Steps:

  1. Microwave the spinach according to package instructions.
  2. In a large skillet cook the bacon until crispy. Add in the mushrooms, onion, pepper, garlic, and chipotle peppers and cook until tender. Season with S+P.
  3. Add the cheeses and cook until melted. Stir in the corn and cooked spinach.
  4. Preheat oven to 350 degrees F. Lightly grease a casserole dish.
  5. Divide the spinach mixture onto the tortillas, rolling them up and placing them seam-side down in the prepared casserole dish. Top with the enchilada sauce and the cheese. Bake 25-30 minutes until bubbly and the cheese is melted.

This recipe is modified from mollypaul at http://www.geniuskitchen.com/recipe/abuelos-spinach-casserole-112480*

Spinach Enchiladas for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out these other creative enchilada recipes:

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

#FantasticalFoodFight: BLT

~ lk529 ~ 14 Comments

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I took a bit of a break from blogging over the Easter holiday. But I’m back and ready for a food fight!

Blog-oshper-ically speaking of course. Don’t you dare throw food around my house. You’ll get a glaring look, scolding, and slap on the hand. Just ask my 17 month old. Not that any of those punishments seem to work. Who wants to give us advice on how to get the child to STOP THROWING HIS FOOD ON THE FLOOR!?

This month’s Food Fight is BLT. Recipe requirements were to share a sandwich that contains bacon, a green leafy veggie, and tomato.

With it being the Easter season, I immediately thought of trying to make egg salad with our colored eggs. My mini me loved helping peel the eggs.

 

This year was the first we colored eggs with our children and I am so incredibly, words cannot express how happy I am that they loved it! My husband had the genius idea to color eggs outside and it’s a good thing we did! Treat just kept wanting to drop eggs into the mugs of dyed water. The concept of being gentle is completely lost on him. The result of the splash the eggs into the water method was a dark puddle of water on the tray holding the mugs of dye.

I’m on the trend of starting to like eggs and I’m happy to report that I quite liked this egg salad. I’m confident it’s the yellow mustard that makes me enjoy it so. Putting egg salad on a BLT is probably the best way to eat it, too! The crunch from the bacon and the freshness from the tomato create the perfect bite.

This recipe makes 4-6 sandwiches.

Egg Salad BLT Sandwiches

Ingredients:

  • 1/2 C mayonnaise
  • 1 tsp yellow mustard
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 9 hard boiled eggs, peeled and chopped
  • 1 lb center cut bacon, cooked
  • 8 slices sourdough bread, toasted
  • 2 vine ripened tomatoes
  • 4 leaves romaine hearts

Steps:

  1. Make egg salad: In a bowl, whisk together the mayonnaise, mustard, paparika, and onion powder. Season to tastes with S+P. Fold in the chopped eggs.
  2. Assemble sandwiches: Spoon egg salad onto a slice of bread. Top with 2-3 slices tomato, 3-4 slices bacon, and one lettuce leaf. Add a second slice of toasted bread. Cut in half and serve.

*The egg salad recipe is adapted from Heather at http://missfrugalmommy.com/easy-egg-salad-recipe/*

Egg Salad BLT for #FantasticalFoodFight from Sew You Think You Can Cook

To check out the other Fantastical BLT sandwiches click here:

If you would like to join our Fantastical Food Fight, you can learn more on our informational page.

#SundaySupper: Recipes with Bacon

~ lk529 ~ 22 Comments

I often find myself sitting on recipes waiting for the perfect time to share them. I simply leave un-blogged dishes on my camera and look through my pictures when I plan out my schedule. It’s very rare that I’ll have something raring and ready to go for a blogging event before the event is announced. Such is not the case with today’s Sunday Supper! As soon as I saw the theme of Bacon announced I was prepared! Gasp! Feeling prepared is something that comes very infrequently now that I’m mothering two small boys – the youngest of whom just started solo standing and trying desperately to take those first steps and the oldest who is embracing those terrible twos at least three days a week.

I find it fitting that the bacon theme follows closely behind the corn themed Sunday Supper. Was it coincidental or planned? I don’t know, you’d have to ask the masterminds behind Sunday Supper to find out. But did you notice how many glorious corn recipes included bacon? I know mine did! And I’ve paired bacon and corn together before, too in stuffed shells. Double yum. I wonder how many of today’s recipes feature corn! You’ll have to scroll past my recipe to find out. Thanks to Erica of The Crumby Cupcake for hosting this weekend.

The cinnamon rolls I’m sharing today are a play off my favorite recipe that we make every Christmas. Instead of cranberries… bacon! And for the frosting, I used leftover glaze from my 3rd anniversary cupcakes.

Bacon Cinnamon Rolls with Maple Glaze

Ingredients for rolls:

  • 1 C warm water (105-110 deg F)
  • 2 1/4 tsp active dry yeast
  • 3 tbsp butter, at room temperature
  • 1/2 C sugar
  • 1 1/2 tsp salt
  • 1 egg
  • 3 1/2 C flour

Ingredients for filling:

  • 6 slices center cut bacon, chopped and cooked
  • 1/2 stick softened butter
  • 3/4 C brown sugar
  • 1 tbsp cinnamon

Ingredients for glaze:

  • 1 1/2 C powdered sugar
  • 1/2 C milk
  • 1/2 C canola oil
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract

Steps:

  1. Stir yeast into the warm water. Let bloom for 5-10 minutes.
  2. Using a stand mixer fitted with the paddle, beat butter, sugar, and salt. Add the egg, beating until combined. Slowly pour in the yeast and water. Beat until combined. Add the flour about one cup at a time, beating until combined after each addition. Once the dough starts to form switch to the dough hook attachment. After all the flour has been added knead the dough for 3 minutes.
  3. Turn dough out onto a floured surface and knead by hand until smooth.
  4. Place dough in a greased bowl, cover, and let rise to double in size (about 30-60 minutes) in a warm place. (In the microwave or turned off oven)
  5. Roll dough out on a floured surface into a rectangle. Spread the dough evenly with the butter. Sprinkle with brown sugar, cinnamon, and cooked bacon. (Reserve some bacon for garnish, if desired.) Roll the dough into a log, lengthwise. Cut the dough into 2″ cinnamon rolls. Place cut side down in a 9×13 casserole dish.
  6. Cover dough with a towel and let rise for 30 minutes before baking. The rolls should have doubled in size again. (Other options: Freeze the rolls and after thawing let rise until doubled in size or place in refrigerator overnight after rising, bring to room temperature before baking.)
  7. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and bake another 7 minutes, until golden brown. Let cool, slightly.
  8. Meanwhile, make glaze. Whisk together all of the ingredients for the frosting. Pour over the cinnamon rolls! Garnish with extra bacon.

Bacon Cinnamon Rolls with Maple Glaze for #SundaySupper from Sew You Think You Can Cook
Bacon in Appetizers

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Bacon for Breakfast

Bacon for Lunch

Bacon for Dinner

Bacon as a Side Dish

Bacon for Dessert

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Cherry Cabernet Cheeseburgers

~ lk529 ~ 10 Comments

I don’t know what I was thinking trying to make this gourmet burger on a weeknight. But I was determined to make and eat these burgers with our handpicked cherries.

Wednesday was going to be the day I upped our weeknight dinner game with these burgers. As if the children knew it, they simultaneously took a two hour nap. I took full advantage and made the cherry chutney and the caramelized onions. While washing the never ending supply of dirty dishes.

An hour or so before I wanted to have dinner served I started working on the wine reduction for the burger patties. And cooked the bacon. At that point all cooperation was out the window. Treat has taken to being intensely clingy and fussy around 5 o’clock making it difficult to do anything that can’t be done with one hand. Good thing pouring wine in a saucepan over a flame doesn’t require much skill. I kept a watchful eye on the wine but it went from “not quite” to “burnt and sticky” in the blink of peeling an orange.

I had to step away from the stove to recollect myself, wipe Firecracker’s sticky orange hands, and change a couple of diapers. It was now too late to get dinner on the table in time to ensure the new earlier bedtime for the boys. So, we ordered pizza. I would try again tomorrow.

Thursday rolls around and I thought I’d be able to make the reduction and form the burger patties during nap time. Too bad nap time didn’t happen! After fighting with them for an hour I gave up. Very surprisingly Firecracker took his grounding from the TV the rest of the day quite well and pulled every single toy out of his cabinet. Around 4:30 Treat caved in and took an hour nap. During that nap I strapped Firecracker into his seat at the table with some crackers and his laptop. Mission accomplished! image3

The resulting burger was worth the two day wait! That cherry chutney provides the perfect sweetness to a well balanced burger. And I’ll eat almost anything with caramelized onions on top of it. Smoked Gouda cheese rounded out the burger with its savory bite.

I set aside some of the meat mixture before adding in the wine for the boys. Both boys quite enjoyed their burger patties! Granted, it took me telling Firecracker that there was bacon in it for him to take a bite. His dinner plate was a “deconstructed” cheeseburger: a slice of smoked gouda, a little bread, and his burger patty. Treat was given just the patty followed up with green beans.

Cherry Cabernet Cheeseburgers

Ingredients for the chutney:

  • 4 tbsp balsamic vinegar, divided use
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 2 C fresh cherries, pitted and halved
  • 1 poblano pepper, diced
  • 1/4 C Cabernet Sauvignon
  • 1/2 tsp chopped crystallized ginger
  • pinch cardamom

Ingredients for the onions:

  • 1 tbsp butter
  • 1 large sweet onion, thinly sliced
  • 1 tbsp red wine vinegar

Ingredients for the burger:

  • 1 C Cabernet Sauvignon
  • 1 tbsp brown sugar
  • 6 strips bacon, chopped
  • 1 lb ground beef
  • 1 tsp Worcestershire sauce
  • 4 slices smoked Gouda
  • 4 buns
  • spinach

Steps:

  1. Make the chutney: Preheat oven to 400 degrees F. Whisk together 2 tbsp balsamic vinegar, honey, and olive oil. Season with S+P. Add the cherries and peppers, toss to coat. Place on a foil lined rimmed baking sheet. Roast 14 minutes, stirring halfway. Transfer cherries to a medium saucepan and add remaining balsamic vinegar, wine, ginger and cardamom. Simmer 10 minutes until thickened. Allow to cool.
  2. Make the onions: Melt butter in a large skillet over medium heat. Add the onions and red wine vinegar. Cook, stirring occasionally, until onions are tender and golden. Add more butter or olive oil as needed. Season with S+P to taste. Set aside.
  3. Cook the bacon in a skillet over medium-high heat. Remove from the skillet with a slotted spoon to a paper towel lined plate. Set aside.
  4. Combine wine and brown sugar in a small saucepan over medium heat. Bring to a gentle simmer and let reduce to 1/4 C. Allow reduction to cool.
  5. Form burgers: Combine ground beef, bacon, Worcestershire, and S+P. Mix in the wine reduction. Form into 4 equal sized patties.
  6. Cook burgers in a cast iron skillet over medium-high heat. Cook about 4 minutes on each side, or to desired temperature. Top each patty with cheese and cook until melted.
  7. Assemble burgers: Place spinach on the bottom bun, top with the cheeseburger, chutney, and caramelized onions.

*This recipe is adapted from Erin at http://thecrumbycupcake.com/cherry-cabernet-burger/*

Cherry Cabernet Cheeseburger Sew You Think You Can Cook

Disclaimer: This post contains affiliate links.

#FoodieExtravaganza: Noodles

~ lk529 ~ 17 Comments

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Can we take a moment and freak out a little bit about how it’s already March? I know February is a short month, but I feel like we just celebrated those #FoodieExtravaganza pies!

Each month we take turns hosting and selecting a foodie holiday associated with that month; March includes Noodle Month, Celery Month, and Frozen Food Month. Today we’re celebrating noodles! Thanks to our host, Lauren of From Gate to Plate, for not picking celery. 😉

The noodle I am featuring in my recipe today are the classic elbow macaroni. But that’s all that’s classic about this dish! This macaroni and cheese is a guy’s dream – bacon and beer! I made this indulgent pasta for my husband’s birthday earlier this year. It would make for a wonderful Father’s Day meal, too.

Having beer in the cheese sauce really reminded me of fondue! I don’t care for beer, but it works amazingly well in macaroni and cheese! Especially when there’s a crust of bacon on top.

This recipe makes way more than the two servings quoted in the original recipe. I’d go ahead and say this macaroni would feed 4-6!

Beer and Bacon Mac & Cheese

Ingredients:

  • 2 1/2 C dry elbow noodles
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 1/2 C milk
  • 1 bottle (12 oz) beer
  • 1 1/2 C shredded cheddar cheese
  • 1 1/2 C shredded Parmesan cheese
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg
  • 1/2 C panko bread crumbs
  • 8 strips center cut bacon, cooked and crumbled

Steps:

  1. Cook pasta in boiling salted water until barely al dente, about a minute less than the recommended cooking time. Drain.
  2. Preheat oven to 375 degrees F.
  3. Melt butter in a large pot over medium-high heat. Whisk in the flour and cook until golden. Add the milk and beer, whisking continuously. Slowly add the cheeses and stir until melted. Cook, stirring, 6 minutes until thickened. Season with the paprika, salt, garlic powder, pepper, and nutmeg.
  4. Add cooked noodles to the cheese sauce.
  5. Divide macaroni between ramekins or use a casserole dish.
  6. Combine the panko and cooked bacon. Top the macaroni.
  7. Bake until bubbly and the crust is golden, about 20 minutes. Allow macaroni to cool 5 minutes before serving.

*This recipe is adapted from Melanie at http://melaniemakes.com/blog/2014/02/bacon-crusted-beer-mac-and-cheese.html*

Bacon and Beer Mac & Cheese for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out these other recipes involving noodles:

One Pot Garlic Pasta by From Gate to Plate
Haluski (Fried Cabbage & Noodles) by Making Miracles
Homemade Chinese Noodles by Fearlessly Creative Mammas
Spicy Shrimp with Peanut Noodles by cookinandcraftin
Sopa Seca de Fideo – Spicy Mexican Noodles by Food Lust People Love
Green Bean and Squash Laksa by Caroline’s Cooking
Kakaós Tészta (Hungarian Cocoa Noodles) by Tara’s Multicultural Table
MiMi’s Baked Ziti by Cooking With Carlee
Tortellini and Tomato Salad by The Freshman Cook
Homemade Noodles by Our Good Life
Tossed Homemade Macaroni Noodles by A Day in the Life on the Farm
Soft Noodles with Veggies and Poached Egg by G’Gina’s Kitchenette

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Kale Soup

~ lk529 ~ 2 Comments

Back in November my brother-in-law came to visit. We went grocery shopping to pick up some items for football watching and dinner making. Upon their departure we were left with a bunch of kale; a large quantity not a single bunch.

So I made kale chips.

And soup.

And still there was a little bit left to freeze and “sneak” into Firecracker’s smoothies.

So. Much. Kale!

Not that that’s a bad thing. I buy kale hardly ever, I can count on one hand the number of times I’ve purchased said green. I have nothing against kale, but I guess I never jumped on the bandwagon a couple of years ago.

This soup though, I can get on board with. But only if there’s bacon with it. Before heating up some leftovers I had to fry a piece of bacon to provide that bit of crunch and salt.

Kale Soup

Ingredients:

  • 4 slices center cut bacon, chopped
  • 3 Yukon gold potatoes, peeled and diced
  • 1 leek, sliced in half-moons
  • 1 tsp minced garlic
  • 1/2 tsp dried thyme
  • 4 C chicken broth
  • 1 bunch kale, stems removed and chopped
  • 1/4 tsp Worcestershire sauce
  • sour cream for serving (optional)

Steps:

  1. Cook bacon in a Dutch oven over medium-high heat until crispy. Remove with a slotted spoon and set aside on a paper towel lined plate.
  2. Add the potatoes and leeks to the pot and cook 3 minutes. Add garlic, thyme, S+P and cook another 2 minutes. Add the chicken broth and 4 C of water. Bring to a boil, reduce to a simmer and cook 15 minutes.
  3. Reserve a little bit of the kale to make kale chips for garnishing the soup. Add the remaining kale to the soup, cover the pot, and cook 5 minutes until the kale is wilted. Stir in the Worcestershire.
  4. Using an immersion blender, puree the soup until smooth. (Note: If using a stand blender you may need to puree the soup in batches. Leave the lid slightly open and cover with a towel to prevent burns.)
  5. Put the reserved kale on a baking sheet, spray with cooking oil, season with S+P and broil until crispy.
  6. Garnish the soup with kale chips, bacon, and sour cream.

*This recipe is adapted from Food Network Magazine, January/February 2015*

Kale Soup | Sew You Think You Can Cook

Zuppa Toscana

~ lk529 ~ Leave a comment

I used to not like soup. Really it’s the method of eating soup that I have a problem with. I have a condition. I do NOT like my lips touching my silverware. Just one of my many quirks (another is that I absolutely hate water on my face – I am constantly wiping the water droplets off my face in the shower – seriously, it’s a problem)!

It wasn’t until my discovery of Panera’s Broccoli Cheddar Soup that I really gave soup a chance – but then again I ate it with practically an entire loaf of bread instead of a spoon. I’m much better with eating soups now and manage to eat them with a spoon, although I’ve found a way around my lips touching the utensil.

When we moved to Ohio I ended up making a lot of soups. Almost a soup a month! There’s just something about those cold, grey days. Soups are also a great way to introduce lots of flavor to my little man and so far he’s liked every soup he’s tried (for the record, that’s a grand total of two).

I decided to omit the heavy cream from the recipe and added in a little extra beef broth. Which is surprising. I typically put cream in everything if the option exists. My mom was visiting, though, and in an effort to lighten up the soup I kept an open mind and tasted the soup before adding the cream. We all decided it wasn’t necessary. In fact, I think it would’ve muddled the sausage, potatoes, and bacon.

Zuppa Toscana

Ingredients:

  • 5 slices of center cut bacon, diced
  • 5 links sweet Italian sausage, casings removed
  • 1/2 red onion, diced
  • 1 tsp minced garlic
  • 5 C beef broth
  • 2 potatoes, chopped
  • 3 C fresh spinach
  • 1 C parmesan cheese, divided use

Steps:

  1. Cook bacon in a dutch oven over medium-high heat. Remove to a paper towel lined plate.
  2. Cook sausage in the same dutch oven, breaking it up as it cooks. Remove to the same plate as the bacon. Drain all but 1 tbsp of the fat from the pot.
  3. Cook onion in the dutch oven until tender. Add the garlic and cook until fragrant, about 1 minute. Return bacon and sausage to the pot. Add in the beef broth and potatoes. Bring to a boil then reduce to a simmer and cover. Cook 15-20 minutes, until potatoes are fork tender.
  4. Add the spinach to the soup and 3/4 C of the cheese. Cook an additional 5 minutes over medium heat until the spinach is completely wilted and incorporated into the soup. Serve with remaining paremsan cheese.

*This recipe is adapted from Aimee at http://www.foodfanatic.com/2014/05/zuppa-toscana-italian-soups-on/*

Zuppa Toscana | Sew You Think You Can Cook

#BrunchWeek: Bacon and Egg Sandwiches on Cheddar Biscuits

~ lk529 ~ 5 Comments

We’re continuing with the third annual #BrunchWeek hosted by Terri of Love and Confections and Shaina of Take a Bite out of Boca. I’ve been told you can’t have a brunch event without an egg dish. While I could easily disagree, I can see my mom’s point. Most people love eggs and eat them daily for breakfast. I have never been in that camp.

So what to do?

The only egg dish I’ve ever liked (and have even ordered at a brunch place!) is Eggs Benedict. I tried my hand at making Eggs Benedict at home before, and we loved them! But poaching the eggs and making the hollandaise sauce requires too much active attention; I won’t be attempting it again until the little man can play on his own (or takes longer naps…) safely.

Instead I decided on a breakfast sandwich, one I could make each element of separately.

I caramelized some onions and wilted in some kale. I used my mandolin to slice some Easter egg radishes provided by Cal-Organic. I fried up some bacon and some eggs.

To make my sandwiches a step above the rest, I assembled them on top of homemade cheddar biscuits – using Cabot Cheese Seriously Sharp Cheddar.

cheddar biscuits from sew you think you can cook for #brunchweek

Using a 3″ biscuit cutter, this recipe yields 18-20 biscuits.

Cheddar Biscuits

Ingredients:

  • 9 tbsp butter
  • 2 1/2 C flour
  • 1 C white whole wheat flour
  • 2 tbsp baking powder
  • 2 1/2 tsp salt
  • 2 C shredded Seriously Sharp Cheddar
  • 1 1/2 C buttermilk
  • 1 egg, beaten for egg wash

Steps:

  1. Cut butter into cubes and set aside.
  2. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
  3. In the bowl of a stand mixer, whisk together the flour, baking powder, and salt.
  4. With the paddle attachment mix in the butter and shredded cheese. Mix until combined and texture is crumbly.
  5. Pour in buttermilk and mix until dough comes together.
  6. Turn out onto a floured surface and knead until combined. Pat to 3/4″ thick. Use a 3″ biscuit cutter to cut biscuits and place on prepared baking sheets. (Note: Do not twist the cutter, doing so will pinch the edges and you won’t have that flaky biscuit.)
  7. Brush biscuits with egg wash. Bake for 20-25 minutes.
  8. To make sandwiches: Cut biscuit in half. Top one half with caramelized onions, wilted kale, and a fried egg. Top the other half with a drizzle of honey, bacon, and thinly sliced radishes. Reassemble and enjoy.

*The biscuit recipe is adapted from Donya at http://asouthern-soul.blogspot.com/2013/04/cheddar-cheese-biscuits.html?*

Bacon and Egg Sandwiches on Cheddar Biscuits for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more brunch recipes today:

BrunchWeek 2015 Logo
BrunchWeek Beverages:
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
Bruleed Grapefruit Mojito from Healthy Delicious.
Strawberry Orange Blossom Sparkler from Baking a Moment.

BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
Alpine Cheese Grisini from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
Huevos Rancheros Burgers from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking.
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm

BrunchWeek Desserts:
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea’s Messy Apron.
Chocolate Chip Walnut Coffee Cake from girlichef.
Raspberry Oatmeal Bars from My Catholic Kitchen.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

#FoodieExtravaganza: Grilled Cheese

~ lk529 ~ 21 Comments

foodieextravaganza-300

Happy April everyone! Did you know April might just be the best food month EVER?! Coffee cake day, caramel popcorn day, and healthy kids day are among the fun food holidays this month, along with BLT month and soft pretzel month. But today, Foodie Extravaganza is celebrating grilled cheese month, hosted by Lauren of From Gate to Plate.

Grilled cheese is a go-to lunch or dinner in my house for days we just don’t feel like cooking. I’m looking forward to the great list from this event to add some twists to the classic sandwich.

I decided to go sweet. I was going to use cream cheese, but I had mascarpone in my fridge and decided to use that. To be honest, I would have preferred the extra tang from the cream cheese, but my husband loved it as is. Use whatever you enjoy best. I only used two slices of bacon but next time, I’m going to up that to 3. Those bacony bites were the best ones!

An Original Recipe

Bacon Apple Mascarpone Grilled Cheese

Ingredients:

  • 2-3 strips center cut bacon
  • 1 small Granny Smith apple, diced
  • 2 tsp brown sugar
  • 1/4 tsp cinnamon
  • 4 slices whole wheat bread
  • 2 tbsp mascarpone cheese
  • butter, for spreading

Steps:

  1. In a small skillet over medium heat, cook bacon until crispy. Remove and set on a paper towel lined plate.
  2. Cook apple in the bacon grease until tender. Stir in the brown sugar, cinnamon, and a pinch of salt. Crumble the bacon and stir into the apples. Remove from heat and set aside.
  3. Spread butter on one side of each slice of bread.
  4. Spread 1 tbsp mascarpone cheese on the non-buttered side of two pieces of bread. Top with half of the apple mixture.
  5. Spread a thin layer of more mascarpone cheese on the non-buttered side of the remaining bread. Place cheese side down on top of the apples.
  6. Cook grilled cheese until golden brown, flip and repeat until cheese is soft and gooey.

BAM grilled cheese | Sew You Think You Can Cook

Be sure to check out the rest of these ooey-gooey grilled cheese recipes:

Caramelized Onion Bacon Grilled Cheese by Rebekah at Making Miracles

Grilled Cheese in the Garden by Camilla at Culinary Adventures with Camilla

Spicy Pear Grilled Cheese by Kelly at Passion Kneaded

Griddle Baked Quesadillas with Poblano Rajas by Wendy at A Day in the Life on the Farm

Ham, Apple, and Sharp Cheddar Grilled Cheese by Carlee at Cooking with Carlee

French Toast Grilled Cheese with Balsamic Berry Compote by Rholinelle at The Joyful Foodie

Grilled Cheese with Caramelized Onions and Spinach by Tara at Tara’s Multicultural Table

Chicken Cordon Bleu Grilled Cheese by Marissa at Rae Gun Ramblings

Muffuletta Grilled Cheese by Stacy at Food Lust People Love

Open Faced Italian Grilled Cheese by Kathleen at Fearlessly Creative Mammas

Chicken, Bacon, and Avocado Grilled Cheese by Jacklyn at Mrs. Penguin

Southern Grilled Cheese by Teri at The Freshman Cook

Mac and Cheese Grilled Cheese by Lauren at From Gate to Plate

#SundaySupper: Beantastic

~ lk529 ~ 41 Comments

Today’s #SundaySupper is celebrating the bean. Any type of bean is fair game. When you stop and think about it, that’s a very broad assignment. Which doesn’t make narrowing down a recipe to make very easy. There are the beans that first come to mind – those beans in a can (or dry): black beans, pinto beans, kidney beans, etc. There are the beans in the produce aisle: green beans, pole beans, lima beans, etc. Then there’s the beans you don’t think of as beans – those on the sweet side of life: cacao, coffee, and vanilla. And don’t forget about the soy bean!

I’ve never thought about beans so much in my life and I have Tammi of Momma’s Meals to thank. Make sure you scroll past my recipe to see the wide variety of beany recipes!

Making baked beans from scratch has been a culinary bucket list item for me. My recipe though isn’t a technical baked bean because I tackle the job with the help of my trusty slow cooker! I did my research and created a Lauren Everson original recipe. And this one isn’t even my New Year’s Resolution recipe! I’ll be sharing that for Stir Fry Day Friday this week.

Back to the beans. There’s been a bottle of whiskey sitting in our liquor cabinet for quite some time. I don’t even know where it came from. I almost donated it to my brother-in-law when we moved, but I held on to it, thinking it could come in handy. The day had finally arrived. I decided to use it in my baked beans! Whiskey and bacon. I knew I had a winner there.

I loaded up my slow cooker and crossed my fingers that my flavors would meld nicely and my beans would cook properly. This adventure was the first time I’d purchased dried beans! Question: what does it mean when “they” say to “sort” the beans? My intuition tells me it means finding the “bad” beans and tossing them – but how do you know if it’s a “bad bean?”

When I dumped all of the ingredients into the slow cooker I was over powered by the smell of the whiskey. I figured I’d give it half of the cook time before deciding if I needed to mellow it down with more sugar. I tasted my sauce throughout the day and was excitedly happy with how perfect things were coming along. These baked beans are easy to make and have much more flavor than a can of baked beans. Bring a pot of these to your next picnic or potluck and you’ll be everyone’s favorite person. Did I mention whiskey and bacon?

An Original Recipe

Whiskey Bacon Baked Beans

Ingredients:

  • 1 lb dry navy beans
  • 1 onion, chopped
  • 4 strips center cut bacon, chopped
  • 1/4 C molasses
  • 1/2 C dark brown sugar
  • 1/4 C ketchup
  • 2 tbsp spicy mustard (I used El Diablo Texas Chili)
  • 1 C whiskey
  • 2 C water
  • 1/2 tsp black pepper
  • 1 1/2 tsp Kosher salt

Steps:

  1. Rinse, drain, and sort beans. Soak them in 2 qt water (or according to package directions) over night.
  2. Put beans and remaining ingredients in to a slow cooker.
  3. Cook on LOW 10 hours, or until beans are tender and sauce has thickened.

Whiskey Bacon Baked Beans | Sew You Think You Can Cook

Beantastic Beginners:

Bean-a-rific Soups and Stews:

Bean-a-licious Sides:

Incredi-bean Main Meals:

Amaze-beans Sweet Endings:

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.